Bacon in the oven

 

Place it into a 400 F oven and bake for 10-20 minutes, depending on how crispy you like your bacon. 

 The wire rack will let the air circulate around the bacon, so you don't have to turn it, and it will also let the fat drip down, so the bacon isn't too greasy. 

 The baking sheet will catch those drippings to prevent a fire, and you can use them for later.

 

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Ranch Pasta Salad

 

 Ranch Pasta Salad

 

Ingredients

    1 cup mayonnaise
    1 cup sour cream
    1 (1-ounce) packet ranch dressing mix, or scant 1/4 cup homemade
    1/4 cup chopped fresh soft herbs, such as chives, parsley leaves, dill, or a combination,

          plus more for garnish if desired
    1/2 teaspoon freshly ground black pepper
    6 ounces bacon (about 6 slices)
    2 medium tomatoes
    1/4 teaspoon kosher salt
    
    12 ounces dry short pasta, such as fusilli
    1 medium head broccoli (about 12 ounces)
    2 medium radishes
    2 medium scallions
    1 (4-ounce) can sliced black olives
    3 medium carrots
    4 ounces sharp cheddar cheese
    1/4 cup sunflower seeds
    
Instructions

    Bring a large pot of heavily salted water to a boil. Meanwhile, place 1 cup mayonnaise, 1 cup sour cream, 1 (1-ounce) packet ranch dressing mix, 1/4 cup chopped fresh soft herbs, and 1/2 teaspoon black pepper in a medium bowl and whisk to combine. Cover and refrigerate.

    Cut 6 ounces bacon crosswise into 1/4-inch pieces. Place in a medium skillet and cook over medium heat until crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate and let cool. Meanwhile, core and dice 2 medium tomatoes (about 2 cups). Place in a large bowl, season with 1/4 teaspoon kosher salt, and toss to combine.

    Add 12 ounces dried pasta to the boiling water and cook according to package directions for al dente, about 7 minutes. Meanwhile, cut 1 medium head broccoli into small bite-sized florets, about 3 cups (reserve the stalks for another use). In the final minute of cooking time, add the broccoli to the pasta water.

    Drain the pasta and broccoli. Rinse with cold water to stop the cooking, stirring until cool to the touch. Drain well, or spin in a salad spinner to remove as much water as possible.

    Prepare the following, adding each the bowl of tomatoes as it is completed: Thinly slice 2 medium radishes. Finely chop 2 medium scallions. Drain 1 (4-ounce) can sliced black olives. Peel and grate 3 medium carrots on the large holes of a box grater (about 1 cup). Grate 4 ounces sharp cheddar cheese on the large holes of the grater (about 1 1/2 cups), or measure out 4 ounces store-bought shredded (about 1 cup).

    Add the pasta and broccoli, and 1/4 cup sunflower seeds. Toss to combine. Pour the dressing over a salad and toss until combined. Garnish with more herbs if desired. Serve immediately or cover and refrigerate for a few hours.

Recipe Notes

Make ahead: The salad can be made up to a few hours ahead and refrigerated. Alternatively, the dressing can be made 3 days ahead and refrigerated in an airtight container.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

 

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Deluxe German Potato Salad

 

 Ingredients

• /2 pound sliced bacon, diced
• 1 cup thinly sliced celery
• 1 cup chopped onion
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon ground mustard
• 1 cup cider vinegar
• 1/2 cup water
• 5 pounds unpeeled small red potatoes, cooked and sliced
• 2 medium carrots, shredded
• 2 tablespoons minced fresh parsley
• Additional salt, optional

Directions

1. In a large skillet, cook the bacon over medium heat until crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
   
2. In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened. 
3. In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers

 

 

https://www.tasteofhome.com/recipes/deluxe-german-potato-salad/

 

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Slow Cooker Corn Chowder, Betty j Fielder Theis

Ingredients

• 2 large carrots chopped
• 1 large onion chopped
• 4 potatoes chopped
• 2 16 oz cans of corn drained OR one small 10-12oz bag of frozen corn

          use fresh corn off the cob, 64 oz.  It is said you will get 3/4 cup / ear.  Sub

          for both fresh and cream corn here. 

• 2 16 oz cans of creamed corn
• 4 cups of water OR chicken broth
• 1 lb bacon cooked and crumbled

            Sub Canadian Bacon, similar size

• 1/2 teaspoon thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• salt & pepper to taste
• 1 12 oz can of evaporated milk
• 2 tablespoons cornstarch
• 3 tablespoons of butter optional

• Add jalapeno peppers chopped to taste.

Instructions

1. Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
2. Add just enough water or chicken stock to cover the ingredients.
3. Cook on high 5 hours or low 7-8 hours until vegetables are softened.
4. Combine cornstarch and evaporated milk. 
   Stir into slow cooker along with butter 30 minutes before serving
5. Taste and adjust seasoning with salt and pepper to taste.

Sizes of canned corn may vary between 14-16oz.

Bacon Cheeseburger Pasta

AKA Hamburger Helper
This can be done with a Hamburger Helper box.  Copied this recipe here to help punch up the contents of the box.

Ingredients:

10 ounces of uncooked elbow macaroni.
8 slices of diced bacon.
1 1/2 lbs of ground beef.
2 sliced onions.
2 tbsps of chili powder.
1 tsp of salt.
1 tsp of pepper.
1 (14 ounce) can of chopped tomatoes.
1/2 cup of tomato sauce.
1/2 stick of salted butter.
1 cup of shredded cheddar cheese.
1/2 cup of freshly grated parmesan cheese.

Directions:

Cook the macaroni according to the package instructions and drain it.

Replace the pasta in the pot and mix in 1/2 stick of the butter.

Cook the bacon in a large skillet until crispy then mix in the ground
beef and onions and cook.

Mix in the chili powder, salt and pepper and cook for 5 more minutes.

Mix in the tomato sauce and chopped tomatoes until well combined
then stir in the warm macaroni with the shredded cheese and
parmesan cheese.

Cook the mixture over low heat

Fried Cabbage with Bacon and Onions

1 medium head green cabbage, chopped loosely
3 slices bacon, chopped
1/4 large onion or 1/2 small to medium onion, chopped
1 TBSP Worcestershire sauce (optional)
1 stalk of celery (optional)
salt & pepper to taste

How to make it :

In a large pan cook the chopped bacon over medium to medium-high heat. 
Once the fat renders off and there's plenty of bacon grease in the pan,
add the chopped onion. 
Right when the bacon has just started to crisp, add the chopped cabbage,
salt, pepper and Worcestershire sauce (optional).  (also celery if desired)
Stir occasionally until cabbage is softened.  Leave some pieces to get a
little pan browned so don't stir very often.
Taste before serving as you may need to add more salt and pepper
depending on your preference.

Southern Baked Beans (Purtzer beans)

Ingredients:

2 cups white navy beans, covered in water and soaked for 24 hours
1 tablespoon fresh thyme, chopped
1 tablespoon orange zest, minced
2 garlic cloves, minced
1/2 teaspoon dry mustard
2 tablespoons maple syrup or sorghum
2 cups chicken stock
6 slices bacon, cut into 3 inch lengths
1/2 teaspoon salt, kosher preferred

Directions:

Preheat oven to 300F.
Strain the soaked beans and place them in a large heavy pot.
Cover by 2 inches of cold water and bring to a boil, then simmer
beans until they are tender. Skim any foam that rises to the top
and discard.
Drain the tender, cooked beans and reserve 1 cup of the cooking liquid.
Place the cooked beans and the 1 cup of reserved cooking liquid in
a heavy 3 quart baking dish or pot, with a lid. I use a really heavy
enameled cast-iron pan.
Add the thyme, orange zest, garlic, dry mustard, maple syrup and
chicken stock to the beans.
Arrange bacon over the beans; cover with lid and place in oven,
bake for 1 hour.
Remove the lid and bake for an additional 45 minutes.
Season with salt and serve from the baking dish

Cowboy Bean And Potato Chili

Ingredients

• 4 (15 oz.) cans assorted beans (black, kidney, butter, pinto, black-eyed peas, etc.)
• 1 pound bacon, cut into small cubes
• 1 white onion
• 1 jalapeno chili, seeds removed, minced
• 2 cloves garlic, minced
• 1/3 cup honey or brown sugar
• 1/3 cup preferred barbeque sauce
• 1/3 cup ketchup
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon chili powder
• 2 teaspoons Worcestershire sauce
• salt and pepper, to taste
• 6-8 baking potatoes
• 1/4 cup olive oil
• 1/4 cup Parmesan cheese
• sea salt, to taste

Directions

1. In a large stockpot or Dutch oven over medium-high heat, cook bacon until crispy, and fat is rendered.
2. Add onions to the pot and cook until softened and translucent. 6-8 minutes.
3. Add minced garlic and jalapeno and cook for 2 minutes, stirring frequently. Optional: transfer vegetables to crock pot or keep on the stove.
4. Pour beans into Dutch oven and add honey (or brown sugar), barbeque sauce, ketchup, vinegar and Worcestershire sauce, and stir well.
5. Season with chili powder, salt and pepper, and cook on low heat for 4 hours.
6. Taste and adjust seasoning, if necessary.
7. Preheat oven to 400 F.
8. While beans are cooking, prepare potatoes by cutting off a little slice on the bottom so that the potatoes sit solidly on baking sheet.
9. Carefully cut horizontal slices along the length of the potato, leaving 1/4-inch at the bottom so potato doesn’t fall apart.
10. Drizzle olive oil over the tops of the potatoes and sprinkle them with Parmesan and sea salt.
11. Cover with aluminum foil, place in oven and bake for 30 minutes.
12. Uncover and bake for another 15-20, or until fork tender.
13. Enjoy!

Corn Bacon and Potato Chowder

Ingredients

1 medium uncooked Yukon gold potato(es)

1 spray(s) cooking spray

4 piece(s) yellow corn on the cob, kernels removed with a knife (or w can of whole kernel corn)

1 small sweet red pepper(s), diced (Sub broccoli)

1/2 cup(s) uncooked celery, chopped

1/4 cup(s) uncooked onion(s), chopped

 4 oz uncooked Canadian-style bacon, diced

 2 cup(s) fat free skim milk

 1/2 tsp table salt

 1/4 tsp black pepper

 1/8 tsp hot pepper sauce, or to taste

 2 medium uncooked scallion(s), thickly sliced

Directions

Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

Meanwhile, coat a large saucepan with cooking spray. 

Add corn, red pepper, celery and onion; sauté over medium-high heat for 5 minutes.

Stir bacon and milk into saucepan; stir in mashed potato and mix well. 

Season with salt, pepper and hot pepper sauce; stir to combine. 

Cover and simmer 10 minutes (do not allow to boil); serve garnished with scallions. 

1 1/2 cups per serving.

Bacon Wrapped Bratwurst

Ingredients:

 4 bratwurst

 3 (12 ounce) cans light beer

 5 tablespoons brown sugar

 1 teaspoon cayenne pepper

 6 slices bacon, cut in half

Directions:

Poke bratwurst several times with a small fork, and place into a saucepan with the beer. 

Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. 

Remove the bratwurst from the beer, and allow to cool to room temperature.

Preheat oven to 425 degrees F (220 degrees C). 

Line a baking sheet with aluminum foil, and place a wire rack on top.

Toss the brown sugar and cayenne pepper together in a large bowl and set aside. 

Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. 

Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.

Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.