The Murphy family’s Bacon Spaghetti
1 lb spaghetti
2 bell peppers, chopped
3 large onions, chopped
1 whole stalk celery, chopped
3 large cans whole tomatoes
2 lbs sharp cheddar cheese
2 lbs bacon
salt, black and red pepper
good dash garlic powder
Boil spaghetti. Fry bacon crisp. In bacon fat saute onions, bell peppers and celery, until soft, not brown. In a three quart Pyrex dish layer spaghetti, bacon, cooked vegetables, tomatoes and cheese. Repeat until all ingredients are used, ending with cheese on top. Bake for 30 to 40 minutes at 325 degrees until cheese melts and all is bubbly.
**This is a large amount, so you may want to make two casseroles and use one and freeze one.
Tammy’s Stuffed Banana Peppers
6 to 8 large banana peppers
2 cups (8 ounces) shredded sharp cheddar cheese
1 small tomato, diced
1 medium onion, diced
1/2 small green bell pepper, diced
1 to 2 jalepeno peppers, diced
1/8 teaspoon pepper
12 to 16 bacon slices
Cut a slit lengthwise in each banana pepper, cutting to, but not through, other side. Remove seeds. Combine cheese and next 6 ingredients. Spoon mixture evenly into each pepper and wrap each with 2 bacon slices; secure with wooden picks. Place peppers on a rack in a broiler pan. Broil 5 1/2 inches from heat 4 to 5 minutes on each side or until golden.
Ginny’s Cheddar Bacon Ranch Dip (Sam tested and LOVED)
1 packet ranch dip mix
16 oz sour cream
1 cup shredded cheddar cheese
1 package of REAL bacon pieces
Mix all above ingredients and enjoy! You can serve this with your favorite veggies or chips!
Melissa’s Cowboy Beans
1/2 lb hamburger meat
1/2 lb bacon
1 C chopped onion
1/2 C ketchup
1 tsp salt
3/4 C brown sugar
1 tsp mustard
2 tsp vinegar
1/2 C white sugar
1 can each of pork and beans, butter beans and kidney beans
Cook hamburger, bacon and onions and drain. Combine all ingredients and mix well. Bake for 40 minutes at 350 degrees in a 9×13 pan.
– For our family of 5 when serving it as a main dish I double the recipe.
– If it’s a little sweet you can cut back on the sugar without any problems.
– I usually throw in a can of navy beans in addition to the other beans. Our crew prefers pinto bean over the kidney beans.
– It also works great cooking it in a stew pot over the stove over medium/medium low heat for at least an hour; in a camp dutch oven for an hour or so on camping trips; or a crock pot for a few hours. In fact, I’ve never made it in the oven as the recipe calls for!
Mary’s Chicken Carbonara
1 pkg thick sliced bacon (cooked and crumbled)
1 pkg pasta (personally I use angel hair, but fettucini or spagetti works just as well)
2/3 of an 8 oz. container parm/romano cheese (you can use the real stuff, but I use the Kraft 100% you put on pizza)
1- 16 oz container of heavy cream
1-2 lbs chicken breast (use as much or as little chicken as you like)
1 1/2 cups chicken broth
(1/2 container of egg beaters are optional – my husband uses the egg beaters in the pasta after the pasta is cooked, but I find it too rich this way so I just do without.)
pepper, onion powder, garlic powder and rosemary to taste
I cook the bacon first saving the drippings. I brown the chicken with seasonings and 1/2 of the bacon drippings. I don’t worry about cutting the chicken up because while you’re cooking it you can cut it with your spatula into bite size pieces. Set aside when cooked through, careful not to overcook chicken, I do this by cooking it on medium heat and keeping an eye on it the whole time. Put pasta on to boil. To make the sauce I add heavy cream, other half of bacon drippings, parm cheese, 1/4 cup chicken broth, more seasonings (esp. rosemary), be careful if you choose to use salt b/c the cheese and bacon already has a lot. Cook over low to med heat until bubbly. Still til done…careful not to burn sauce. When noodles are done, drain and this is where you can add egg beaters if you want, if you choose not to (like I do), you can add a pat or two of butter to keep the noodles from sticking. Throw all ingredients together and add rest of chicken broth if needed for a good consistency. This dish with thicken upon standing.
Sammi’s Sweet and Spicy appetizer
1 1/2 lbs boneless, skinless chicken breasts
1 lb pkg sliced bacon
3/4 cup firmly backed brown sugar
2 T chili powder
Cut chicken into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden toothpick. Mix brown sugar and chili powder together. Dredge wrapped chicken in sugar mixture. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan. Bake at 350 degrees for 30-35 minutes or until bacon is crisp (and chicken is cooked!)
Paula Deen’s Bacon Cheeseburger Meatloaf (suggested by Laura)
1 lb ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) pkg sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayo
1 T Worcestershire sauce
1/4 t salt
1/4 t ground black pepper
1/3 cup ketchup
2 T prepared mustard
1 (3-ounce) can French fried onions
Preheat oven to 350 degrees. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9x5x3 inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minute. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
Bacon Breakfast Casserole
1 pkg. of REAL bacon pieces
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese (Sam modified this with cheddar cheese)
4 eggs, beaten
3/4 cup milk
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine REAL bacon pieces, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.
Tammy’s Bacon Lil’ Smokies
1 pkg of lil smokies
1 package of sliced bacon
Wrap lil smokies with half of a bacon slice. Sprinkle brown sugar over top of each bacon wrapped smokies and bake in oven until bacon is crispy!
Jennifer’s cheesy, bacon fried hotdogs
1 pkg of hot dogs split down the middle
1 pkg of sliced bacon
toothpicks, soaking in water
Split hot dogs lengthwise and put some american cheese in the split. Wrap with a piece of bacon and secure with a toothpick then drop in a fry daddy.
Brenda’s Bacon Shrimp
Shrimp (however much you want to make)
1 pkg of bacon (or to match how much you shrimp you have bought)
Skewer the shrimp and wrap them with fresh basil and bacon then cook them on the grill till done!
Kim’s Baked Potato Casserole
Red potatoes, boiled and sliced
either 1 pkg of REAL bacon pieces or cook and crumble as much bacon as you like
1 pkg of your favorite cheese
1 bunch of green onions sliced
1 container of sour cream
Line baking dish with boiled, sliced potatoes and top with butter pieces and cooked, crumbled bacon pieces and cheddar cheese. Put in oven until butter and cheese are melted. Top with sour cream, green onions, salt and pepper!
Tammy’s Grilled Bacon Potatoes
4 baking potatoes, scrubbed
1 1/4 teaspoons salt
12 slices bacon
2 tablespoons olive oil for brushing
1 cup brown sugar
2 tablespoons freshly ground black pepper
*optional – sprinkle with cheese when done if desired
Preheat an outdoor grill at med-high heat. Make 4 cuts into each potato without going all of the way through so that each potato has been cut into 5 thick slices. Place potatoes onto squares of aluminum foil. Sprinkle 1/4 teaspoon of salt inside each potato, then wrap with 3 slices of bacon and secure with toothpicks if needed. Brush the potatoes with olive oil, then sprinkle with brown sugar and black pepper. Wrap the potatoes loosely in the aluminum foil. Grill potatoes until the bacon has crisped, and the potato is soft in the center, about 45 minutes depending on grill temperature.
I have also made these in the oven …. great twist on a baked potato!