Bacon, Parmesan and Cream Cheese Stuffed Mushrooms

 What could be tastier than Bacon, Parmesan, and Cream Cheese Stuffed Mushrooms? These luscious bites taste amazing and are easy to make. I only made half a recipe for my husband and I this New Years Eve, but am wishing I made the whole thing. These are seriously delicious!
I hope you all had a great Christmas and are looking forward to the New Year. My sweet husband bought me a new camera for Christmas! I'm so excited to learn how to use it, so please be patient with me; I have a long ways to go to be sure.
But back to the bacon and mushrooms now, these addictive little appetizers.

 You will need to clean and stem the mushrooms. Just give the stems a good twist and they pop right out of the caps. Chop the stems, some onion and garlic. Saute and stir in the cheeses. Spoon yummy filling into mushroom caps.

 Bake these Bacon, Parmesan, and Cream Cheese Mushrooms for about 20 minutes. Remove from the oven and serve. You might want to make more than you think you'll need as they are so addictive.

 My pictures don't do these tasty gems justice, but I will learn as I go. But don't wait to make these stuffed mushrooms. Anytime you need a scrumptious appetizer, I think you'll be very happy with this recipe.

Bacon, Parmesan, And Cream Cheese Stuffed Mushrooms
I made half of this recipe.

2 strips of bacon, cooked
1/4 cup minced onion, I used red onion
1 small clove garlic, minced
2 ounces of cream cheese, softened
2 tablespoons freshly grated Parmesan cheese
salt and pepper to taste
8 ounces small mushrooms, cleaned and stems removed

Preheat the oven to 350 degrees F. Clean mushrooms. I personally wash them, because I'm weird that way.
Remove the stems from the caps. Dice the stems, the onion, and mince the garlic. Dice bacon and cook in skillet until crisp.Drain on paper towel.
In about 1 tablespoon of the bacon grease, saute the onion and diced mushroom stems until softened and tender. Add the garlic and add the cheeses. Stir until cheese is melted. Stir in the cooked bacon. Season to taste with salt and pepper.
Spoon the filling into the mushroom caps. Use all of it, even if you have to mound it up. Place stuffed mushrooms into a baking pan. Place in preheated oven and bake for 20 minutes, until mushrooms are tender and filling is hot. Enjoy and Happy New Year to my faithful readers!

Broccoli and Orange Salad

 Crisp broccoli, toasted almonds, tangy oranges  with a yummy dressing make up this delicious version of Broccoli Salad.
I posted this recipe over 3 years ago not long after I started this blog and I decided it needed an update, especially the photo. This is one of my husbands favorites. We both love the citrus twist on this salad with the mandarin oranges, but if that doesn't appeal to you, they can be left out. Other nuts like pecans, walnuts, or sunflower kernels can be used instead of almonds. The dressing makes quite a bit, so sometimes I don't need all of it. It will depend on personal preferences, and how much broccoli you use. I purchase broccoli very often and love it in this salad, so hope you'll give it a try. It makes a pretty dish to add to any holiday table.

Broccoli and Orange Salad
From Lynda's Recipe Box-inspired by several recipes that I combined

6-8 sliced of bacon, cooked crisp and crumbled
1 pound or more of broccoli -I used about 5 cups of florets and diced small stems. Could use a bit more to use all the dressing.
1/2 of a small red onion, diced
1/2 cup dried cranberries- Craisens
1/2 cup sliced almonds, lightly toasted
11 ounce can of manadin oranges, well drained - I often use fresh mandarins, or another variety of small orange
1 cup mayonnaise
1/4 cup sugar
3 tablespoons red wine vinegar

1. In a small bowl mix the mayonnaise, sugar and red wine vinegar to make the dressing. Set aside.
2. Cut up the broccoli, separating the florets into bite sized pieces, and slice the tender stalks also. Place into a large bowl.
3. Add the diced red onion, dried cranberries, almonds, mandarin oranges, and bacon. Add half of the dressing and mix well. Add as much of the remaining dressing as you want. Stir, cover and refrigerate at least an hour until chilled. Garnish with bacon or additional nuts if desired. Serve and enjoy!

Apple Bacon Coleslaw

 What a great combination for coleslaw; cabbage, bacon, apples, bacon- oh I already said bacon didn't I.  Well this coleslaw is very flavorful and rather different than any I've ever eaten before, but my husband and I both loved it. The dressing has a tang from lemon juice, cider vinegar and mustard, but that is tempered by just a bit of sugar and mayo. Then when you mix in the apples and bacon and sweet onion, this slaw really pops with fantastic flavor. I couldn't stay out of it! I found a couple of recipes that were similar, and ended up using elements of each to make this recipe. I had a small, 1 pound head of cabbage at home and wanted to try another version of coleslaw other than my husbands all time favorite. You could also use a purchased 16 ounce bag of shredded cabbage if desired.

 I sliced the cabbage by hand as my food processor grates much finer than I wanted for this recipe. To begin cutting the cabbage, cut the head in half with a large, sharp knife through the core. Then slice each cabbage half in half again through the core also. Then you will be able to stand each quarter of cabbage up and slice the core right off. Now you can lay each section of cabbage on its side and slice thinly though it until you are done. I coarsely chopped the cabbage then. It really doesn't take long to slice one pound of cabbage. Two pounds is another story. If you are looking for a slaw that is delicious, yet different from the ordinary, this may be the one for you to try. The sweetness of the apples contrasted wonderfully with the saltiness of the bacon and both made this slaw very tasty. I will definitely be making it again.

Apple Bacon Coleslaw
Inspired by Natasha, Tyler and Mr. Food

Ingredients:
1 pound head of cabbage, or a 1 pound bag of purchased, pre-shredded  cabbage
1/2 of a sweet onion, diced-I used a Vidalia onion
2 apples, unpeeled, diced- I used Gala
about 2 tablespoons fresh chives, snipped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon sugar
juice of 1 lemon
1-2 tablespoons cider vinegar
1/4 teaspoon salt
4-6 slices of bacon, cooked, drained and crumbled

Instructions:
In a large bowl, mix together the mayo, mustard, sugar, lemon, 1 tablespoon cider vinegar and salt together. Taste, and if the dressing needs more tang, add the other tablespoon of vinegar. Add the shredded cabbage, apples, onion, and the chives and toss well with the dressing. Top with the crumbled bacon before serving. This slaw can be served immediately, or coverer and chilled until ready to serve. Enjoy!

Mashed Potato Casserole with Bacon, Cheese and Chives

 Mashed potatoes stuffed with cheese, sour cream, bacon and chives is comfort food indeed. I took this casserole to my oldest son's house for our Mother's day dinner last evening. My son grilled chicken so this Mashed Potato Casserole went well with our dinner on the deck. The evening got cool, so a hot side dish was very welcome. I don't normally use a recipe when I make this dish, so I wrote it down this time as I put it together.
This casserole is perfect for a family gathering or a pot luck dinner. In fact, it tends to find the way to a lot of our church dinners, where there is not a bite left. I'm sure many of you make a similar dish. Hope you enjoy it!

Mashed Potato Casserole with Bacon, Cheese and Chives

From Lynda's Recipe Box

I used gold potatoes this time, but red skinned or russet potatoes work well too.

Ingredients:

4 pounds potatoes, peeled and cut up to be boiled

about 3/4 cup milk

1/2- 3/4 cups sour cream

4 tablespoons butter

2 cups, (8 ounces), freshly shredded cheese, separated - I used Colby this time , but Cheddar, Parmesan, Mozzarella or Gouda is delicious with the bacon also.

2-4 tablespoons freshly snipped chives-I used 2, but really could have used more.

5-6 slices of bacon, cooked crisp and crumbled

salt and pepper to taste

1. Cook the potatoes in a large saucepan, in salted, boiling water until they are tender. Drain well, and return the potatoes to the pan.

2. Mash well with potato masher, or a hand mixer, and add the butter and mash into the potatoes. Add 1/2 cup milk and 1/2 cup sour cream and beat until incorporated. Stir in 1 cup of cheese and chives. Now, add more milk or sour cream if it is needed. Potatoes should be very creamy. Taste potatoes and season with salt and pepper.

3. Preheat oven to 350 degrees. Spoon potatoes into a buttered 9x13 inch glass baking pan and smooth evenly in the pan. Cover with foil and bake in oven for 15-20 minutes until they are hot.

4. Remove dish from oven and remove foil. Sprinkle the remaining 1 cup cheeses over the potatoes and return them to the oven. Bake for about 10 minutes, just until the cheese is melted and casserole is hot.

5. Remove casserole from oven. Sprinkle with all the crumbled bacon and 2 teaspoons of fresh snipped chives. Enjoy!

NOTE: This casserole can be prepared a day ahead if desired. Just cover the pan of mashed potatoes with foil and keep in the fridge. Baking time will take longer because the casserole is cold, maybe 30-40 minutes. Then top with toppings.



Bacon-Cheddar-Chive Scones

When I saw this recipe for Bacon-Cheddar-Chive Scones, I knew they were in my near future. I had never had a savory scone before, but with bacon and cheese as ingredients, I knew these just had to be tasty. And are they ever good! These savory scones would be a delicious addition to Easter brunch and they are also really good served with soup or salad. The first time I halved the recipe and used half and half instead of cream, because that's what I had on hand. But the scones are more tender when made with heavy cream like the recipe calls for. I also added some coarse ground pepper, but I didn't think it added anything to the taste. If you are worried about calories, make mini scones. With smokey bacon, oozing cheese and the oniony chives, these scones are irresistable.

Scones are easy to make, just don't overwork the dough. Stir up the ingredients, then pat the dough into an even circle, and cut into wedges. If you want to make mini scones, divide the dough in half and then cut into wedges.

These scones bake quickly! I almost left mine in the oven too long and you can see how golden they got. They were done in less time than the recipe stated. These Bacon-Cheddar-Chive Scones taste amazing, so I hope you'll give them a try!

BACON-CHEDDAR-CHIVE SCONES

Adapted from King Arthur Flour

2 cups all purpose flour

1/2 teaspoon salt- recipe calls for 1 teaspoon

1 tablespoon baking powder

2 teaspoons sugar

4 tablespoons cold butter

1 cup coarsely grated  or diced cheddar cheese

1/3 cup snipped fresh chives -can use diced scallion tops

1/2 pound cooked bacon, crumbled - about 1 cup

3/4 cups heavy cream, plus 2 tablespoons more if needed

about 1/8 teaspoon coarse ground pepper- not really needed

Preheat oven to 425 degrees. Line a baking sheet with parchment, or grease it.

1. Whisk together flour,salt, baking powder, and sugar.

2. Use a pastry cutter, work the butter into the dry ingredients until unevenly crumbly

3. Mix the bacon, cheese and chives in with the flour mixture.

4. Add 3/4 cup of the heavy cream, stirring to combine. Try squeezing the dough together; if it is too crumbly and there are many crumbs in the bottom of the bowl, add the extra 1 or 2 tablespoons of cream until the dough comes together. Transfer the sticky dough to a floured work surface.

5. Pat the dough into about a 7 inch disk about 3/4 inch thick. Place dough on prepared baking sheet.

6. Use a knife to cut the disk of dough into 8 wedges. Spread the wedges apart on the pan.

7. Brush each scone with some cream. This will help them to brown.

8. Bake the scones for 22-24 minutes until golden brown. Mine were done in 19 minutes, so watch carefully! Mini scones will bake in 15-20 minutes. Remove scones from oven. Serve them warm, if possible, but room temperature is fine also.

TIPS:

These scones can be made several hours ahead of time, or even the night before, and then baked right before serving. To do this, get them ready for baking, and cover loosely with plastic wrap. Place baking pan with scones in the refrigerator for several hours, or overnight. The next morning, remove plastic wrap and place scones in preheated oven and bake per directions. Enjoy!

Unbaked scones can also be frozen. Place scones on baking sheet, and freeze them. Remove frozen scones and wrap artight in freezer bags and place in freezer. When ready to bake, place scones on a baking sheet, brush with cream and bake in preheated 425 degree oven for 35-40 minute. Watch carefully.



Bacon and Brown Sugar Wrapped Smokies

Do you need an appetizer idea for the football games this weekend? I made these over New Years and had trouble getting a picture because family members were getting impatient to get some. Sausages, bacon and brown sugar- what's not to love. While they aren't going to be the healthiest appetizer, they definitely will be devoured as they are very addictive. We couldn't stay out of them! Here's the recipe.

Bacon and Brown Sugar Wrapped Lil Smokies

1 package Lil Smokies sausages, beef or pork - I used Hillshire Farms Beef sausages
bacon slices, cut into thirds
3/4 cup packed brown sugar
toothpicks

Line a baking sheet with aluminum foil. Preheat oven to 400 degrees F.
Cut your bacon slices into 3 equal portions. Wrap each sausage with a piece of bacon and place on the baking sheet. Repeat with the remaining sausage and bacon. Scatter the brown sugar over the sausages. I made sure there was a little heap of brown sugar on each one. Place into the oven and bake for 15 - 20 minutes, or until the whole pan of sausages is bubbly. Remove pan from oven. Place a toothpick in each sausage and place appetizers on a serving tray. These will delicious either hot or room temperature. Enjoy!
NOTE: Most recipes I've seen for these say to put toothpicks in the sausages before baking, but they get very messy, so I tried waiting until after they were baked and the sausages did just fine.

Baked Acorn Squash with Bacon

 Baked squash is one of my favorite fall and winter foods. I loved them even as a child as I wasn't a picky eater at all. I watched in anticipation as my mother would prepare acorn squash for baking, and then when they were almost done, she'd add brown sugar, bacon, and butter to the cavity wherer the seeds had been. You don't need a recipe for this dish, just a large sharp knife and a steady hand. I also found a Carnival squash to bake along side the acorn. It's bright and colorful, but still tastes like the acorn squash. You can use brown sugar or maple syrup in these beauties, and use as much, or as little butter that you want. The butter and sugar combo does soak into the squash as it sits, so it's best to serve them fairly soon after they come out of the oven.

If you can, cut of the stem from the squash. Then holding onto the squash, cut through it from the stem to the pointed end. Take a spoon and scape out all the seeds and as much of the stringy fibers that you can.

 Now you have cups to hold that wonderful filling! Spray a baking sheet with cooking spray and lay the squash cut side down on the pan. They need to cook upside down so the interior will stay tender. After they are done, turn over and fill with as much brown sugar, or maple syrup, and butter as you want. Add bacon then too, or wait until ready to eat. It's your call when to add the cooked bacon.

BAKED ACORN SQUASH with BACON
You will need 1 squash for every 2 people. Try to buy squash that are similar in size for baking. Baking time will vary, depending on the size of the squash.

1. Cook bacon in a skillet. You will need 1 slice of bacon for each squash half. Crumble when it's cool. Set aside. Preheat oven to 375 degrees.
2.  Wash the squah; dry. With a large knife, cut the squash in half from the stem end to the pointed end. Using a spoon scoop out all the seeds and the stringy fibers and discard.
3. Spray a baking sheet with cooking spray. Lay squash cut side down on pan and place in the oven.
4. Bake until the squash feels close to done when touched. Depending on the size, it can take from 30-45 mintues to be almost tender. With a spatula, turn the squash halves over. Add butter and brown sugar to each squash. I used about 1 tablespoon brown sugar to each, and added about 2 teasppons butter also. You may use more, and I'm sure I have used more than this before, because I don't measure. I just eyeball it. More is better in this case! You can also use maple syrup instead of brown sugar. Place the squash back into the oven and bake about 15 minutes more until the squash is tender. Remove from oven and add crumbled bacon to each squash.
I have to admit, I eat the squash with a spoon sometimes, ( most of the time ). I scrape all the squash together and mix it with the fillings. With a spoon I can get every last tidbit of deliciousness!
NOTE: You can test for tenderness by poking the flesh of the squash with a fork. If it is soft, it is done. Just don't poke through the shell, or the filling will run out.

Western Omelet For One (with a side of fried potatoes!)

I was by myself this evening so I decided to make an omelet and some fried potatoes for my dinner. I like a Western Omelet, which usually contains ham, bell peppers and onion and maybe some cheese. Well, I had no ham, so bacon took it's place very nicely. From what I've read, this omelet may also be called a Denver Omelet, or a Southwestern Omelet. Which ever name you call it, it is really delicious and so easy to make. The veggies can be sauteed until they are soft, or you can add them to the egg uncooked, which is what I did this time. Either way it's good.

Pour the eggs in the skillet, top with the veggies and cheese. Add the bacon and fold over. Add more cheese if desired. And I love it served with salsa. Here's what I did.

WESTERN OMELET FOR ONE

from Lynda's Recipe Box

2 large eggs, well beaten
about 1/2 tablespoon half and half, or milk

about 1 tablespoon or so of diced bell pepper

1 small green onion, sliced

2 strips of bacon, cooked crisp (or diced, cooked ham)

Monterrey Jack Cheese, shredded (or cheddar)

salt and pepper to taste

Beat the eggs and half and half, or milk, together and pour into a nonstick skillet over medium to medium-low heat. Stir in the onion, bell pepper and bacon (or ham); add salt and pepper. Loosen the edges of the omelet and tilt the skillet, letting the uncooked egg run to the sides. Add the bacon and the shredded cheese and fold the omelet in half when the eggs are still a bit wet looking. Take the skillet off the burner, add more cheese to the top on the omelet if desired. Place a lid over the pan to let the eggs finish setting and the cheese melt. Slide your delicious omelet onto a plate, add salsa and devour. This is my favorite way to make an omelet. How do you like yours?

NOTE: For the fried potatoes, I partially cooked 3 small Yukon Gold potatoes in the microwave. Then I sliced them thin and cooked in a little butter in a small skillet. Seasoned with only salt and pepper, they were golden, crisp and delicious.

BLT Sandwiches with Avocado and Red Onion

The continuing blazing hot weather has left me with little desire to actually cook. I know I'm not the only one struggling here, so sandwiches, salads and one pan meals are all I've been making. I'm just trying to keep the house cool, so I don't use the stove anymore than I have to. Bacon, lettuce and tomato sandwiches are always good when you have some juicy homegrown tomatoes to use. I decided to add avocado and red onion slices to it and the sandwich was even better.
Of course, you don't need a recipe for this.
All you need is 2 slices of bread, toasted- or not if you prefer
several slices of crisp bacon
sliced tomatoes
thin onion slices
avocado slices
mayonnaise
Assemble sandwich and devour!
What do you like to eat when the temperatures soar to 100 degrees?