Green Beans Parmesan

Green Beans Parmesan

Take note this serves 12 (serving size 1/2 cup)

6 ounces bacon--diced
3/4 cup onions--finely chopped
6 cups green beans--cut
1/4 tsp--salt (you might want more or less. If you are using canned green beans, you might want less since they have salt)
1/2 cup cornflake crumbs
1/2 cup Parmesan cheese 

Fry bacon until crisp. Remove from fat and drain.

Cook onions in bacon fat until tender, stirring constantly.

Drain off most of bacon fat.

Heat green beans (or cook if fresh). Drain well.

Add bacon, onions, salt, cornflakes, and cheese to green beans. Toss lightly until completely mixed. Serve immediately.

[from Valerie]

Breakfast Casserole

Here is another Breakfast Casserole meal:




2 1/2 cups frozen hashbrowns (drain on paper towel)

2 cups shredded cheese

2 cups sausage, bacon, or ham, chopped

1 can cream of mushroom soup

4 eggs (beaten)

3/4 tsp dry mustard

2 1/2 cups milk



Place hashbrowns in the bottom of a 9x12 baking dish. Top with cheese. Combine soup, eggs, mustard, and milk. Pour over top. Bake at 350 for one hour.

[from Valerie]

Bacon, Egg, and Cheese Breakfast Sandwich

Okay, here is one. DH makes this :) It is a Bacon, egg, and cheese on english muffin like they make at mcdonalds, only it is made at home so that automatically makes it lots healthier (and cheaper).


In a skillet, cook eggs mixed with milk. He does it sort of omlet style. He cooks one side, then flips it.

Cook bacon.

Toast and butter english muffins

Cut the egg omelet thing into quarters

Fold up each omlet quarter onto an english muffin. Add cheese on top, then bacon.

[from Valerie]

Mini Cheese Balls

8 oz Chive & Onion Cream Cheese
8 oz Mozzarella shredded heese
4 slices bacon, cooked & crumbled
½ tsp Italian seasoning
½ tsp garlic powder
½ tsp toasted walnuts, ground


*Mix cream cheese and mozzarella until well blended. Stir in bacon and seasoning.

*Shape mixture into 54 balls, 1 level tsp each. Roll in walnuts. Cover with plastic wrap.


Refrigerate at least 2 hours.

**Serve with various crispy breads and crackers.

[from doodiebug30]

Bacon Wrapped Jalepenos Stuffed with Cream Cheese

Bacon Wrapped Jalepenos Stuffed with Cream Cheese

INGREDIENTS:
•15 jalapenos (when cut in half, makes 30)

•2 pkgs cream cheese

•2 packages of bacon

•toothpicks

Cut jalapenos in half and clean out. If you like them hotter, then leave some seeds. Shove as much cream cheese as you can on that half and wrap with a slice of bacon. I try to cover the open end and the top really good there is less cream cheese leakage;) Stick a toothpick in from the top to bottom to hold bacon in place and prevent rolling up for falling off.



Cook in preheated oven at 350′ for about an hour or desired crispiness



*I pipe the cream cheese in from a plastic baggie (Sandwich size)



*****You need to be VERY CAREFUL! I wear gloves now. The first time I did this I knew not to touch my eyes while cleaning the seeds out but I didn't realize it just seeps in your skin. My hands were on FIRE for the next 24 hours. It started slow, just like a little burning. I kept washing my hands but but an hour or two later it still hurt. They were beginning to swell. I tried everything: soaking in vinegar, water, milk, sour cream, hydracortisone, ice packs, aloe. Ice packs were the only thing that helped for more than 10 min. I would have rather cut my hands off then deal with that. So just scraping the seeds out with my thumb did all that. Maybe I am allergic to something in them.

[from Molly]

Bacon-Tomato Cheese Toast

Ingredients

•2 ripe tomato

•kosher salt

•8 strips bacon

•4 slices Texas toast or other thick sandwich bread

•3/4 cup grated cheddar cheese

•3/4 cup grated part-skim mozzarella cheese

•3/4 cup mayonnaise

•5 scallions, finely chopped

•1/4 cup chopped fresh parsley

•1/2 small zucchini, very thinly sliced

•Freshly ground pepper

Directions

Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.



Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.



Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.



Per serving: Calories 680; Fat 55 g (Saturated 15 g); Cholesterol 65 mg; Sodium 1,181 mg; Carbohydrate 28 g; Fiber 2 g; Protein 19 g

[from Molly]

Chard Soup Bliss

This soup is served at the Olive Garden. It is very good. It is my husband's most favorite soup ever.



1 lb ground sausage, cooked *We used country sausage for the sausage and Nate loved it. You could also do Italian.

1 1/2 tsp crushed red pepper *I didn't use any red pepper because I don't like spicey foods

1 large Onion, diced

4 Tbs bacon, chopped

2 Tbs garlic puree

10 cups water

5 chicken bouillon cubes

1 cup heavy cream

1 lb potato peeled and diced (3 large potatoes)

2 cups chard or kale



1. Sauté sausage and crushed red pepper (if using). Drain. Refrigerate while prepping the rest.



2. Saute onions, bacon, and garlic over low-med heat for about 15 minutes or until onions are soft.



3. Add bouillon cubes and water. Heat until it starts to boil.



4. Add potatoes. Cook until soft (about 30 minutes).



5. Add heavy cream. Cook until heated thourouly.



6. Stir in sausage and chard/kale. Heat through.
 
[from Valerie]

Laura's Salad

Lettuce and/or Spinach as desired

Bacon, cooked and crumbled

red onion

Cheese

Mandarine oranges

Mushrooms

Slivered Almonds



Mix salad ingredients. Add dressing


Poppyseed Dressing

3/4 cup vinegar

3/4 cup sugar

1 1/2 tsp salt

3/4 cup dry mustard



Blend in blender. Then add:

1 1/2 cups oil


Blend.


Pour into serving container. Then add:


1 1/2 T poppyseeds


My recipe says do not blend, but I shake it up before pouring/using.

This makes a lot.

[from Valerie]

Poppyseed Salad

1 bag fresh spinach

3/4 c fresh mushrooms

1 cup cottage cheese

1/2 lb bacon, cooked and crumbled

1 red onion

1 head lettuce

1 cup grated swiss cheese



Mix salad ingredients except cottage cheese. Pour dressing on top and add cottage cheese when ready to serve.
This doesn't keep well, so make what you will eat at the time.




Poppyseed Dressing
3/4 cup vinegar

3/4 cup sugar

1 1/2 tsp salt

3/4 cup dry mustard



Blend in blender. Then add:

1 1/2 cups oil


Blend.


Pour into serving container. Then add:
1 1/2 T poppyseeds


My recipe says do not blend, but I shake it up before pouring/using.

This makes a lot.

[from Valerie]

Katrina’s Broccoli Salad

1 head broccoli, cut into florets
( I often use 1/2 cauliflower & 1/2 broccoli)

½ pound bacon, fried and crumbled

½ cup onion, diced

3/4 cup Mayo

2 tbs Vinegar

1 tbs sugar




*Optional: raisins, craisins, sunflower seeds, slivered almonds
*Mix sauce ingredients together and toss with veggies until coated.
*Stir in bacon and chill completely.

[from Doodiebug30]