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Bacon, Bacon, Bacon!!!

Posted by on Apr. 15, 2011 at 3:24 AM
  • 14 Replies

      I got these in an email today and thought I'd share them.  Who doesn't like BACON!!!

Bacon Chicken and Dumplings

This recipe is so easy and very tasty as well. No bones or skins to remove - this really is a terrific recipe! 


  • 3 slices bacon
  • 3 lg. potatoes, peeled and diced
  • 1 onion, diced
  • 4 skinless, boneless chicken breast halves, diced
  • 3 C. chicken broth
  • 1 tsp. poultry seasoning
  • salt and pepper to taste
  • 1 15.25-oz. can whole kernel corn, drained and rinsed
  • 3 C. half and half
  • 1 1/2 C. biscuit mix
  • 1 C. milk


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes. Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon full sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot. 

by on Apr. 15, 2011 at 3:24 AM
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by on Apr. 15, 2011 at 3:25 AM

Bacon-Tomato-Gruyere Omelet

If you are in the mood for a delicious and easy omelet for breakfast then I highly suggest making this one. The taste is unbelievable and trust me when I say this, it is a great start to a day.


  • 2 tsp. clarified butter
  • 1 oz. (1-1/2 slices) of cooked bacon cut into 1/2-inch pieces
  • 3 eggs
  • 1 oz. (1/4 C.) grated Gruyere cheese (don't pack it down!)
  • 1 oz. (1/2 of a small) plum tomato, seeded and cut into 1/4-inch cubes


After the butter is good and hot in the pan, scatter in the bacon. Shake the pan once to make sure the bacon is not sticking. Now pour in the beaten eggs. Tilt and pull a couple of times and sprinkle in the cheese, keeping it well in the eggs. Pull a couple more times to cook to desired doneness. Scatter in the tomato pieces, avoiding the edge of the pan. Immediately de-pan the omelets, flipping it into a half circle on your warmed plate. The tomatoes will be sufficiently warmed be being folded into the omelets at the end of the process and shouldn't be cooked so much as to release their water. Water in the pan will cause sticking. 

by on Apr. 15, 2011 at 3:26 AM

Bacon Cheddar Cheese Ball

A classic appetizer dip that never goes unfinished.


  • 16 oz. cream cheese, softened
  • 1/2 lb. grated sharp cheddar cheese
  • 1/2 C. minced green onions
  • 6 slices bacon, cooked crispy and crumbled
  • 1 clove garlic, minced
  • 3 Tbs. minced fresh parsley



Combine all ingredients but the parsley. Mix well and form into a ball. Roll in the parsley, so it presses into the surface. Wrap in plastic wrap and chill overnight.

by on Apr. 15, 2011 at 3:37 AM

Bacon Skillet Breakfast

There is nothing like the smell of bacon in the morning to pull the sleepiest out of bed.


  • 6-8 slices bacon, cut into 2" pieces
  • 1 green pepper, cored, seeded, chopped
  • 2 Tbs. minced onion
  • 6 C. peeled, cubed cooked potatoes
  • 1/2 C. shredded cheddar or Colby-jack cheese
  • 6 eggs, beaten
  • Salt and ground black pepper, to taste



In a large skillet, cook the bacon until it's crisp. Remove to paper towel to drain. Pour all but 3-4 Tbs. of the bacon fat from the pan. Heat the fat again and add the pepper, onions and potatoes. Sauté until the potato is browned on all sides. Sprinkle on the cheese and mix in gently until it melts. Add the egg, stirring with a wooden spoon until the eggs are done and set. Season with salt and pepper. Sprinkle on the crumbled bacon and serve at once. 


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by on Apr. 15, 2011 at 3:38 AM

Bacon Stuffed Jumbo Burgers

These jumbo stuffed burgers will satisfy the hungriest of eaters.


  • 4 slices of bacon
  • 1/4 C. finely chopped celery
  • 1 3-oz. can chopped mushrooms, drained
  • 2 beaten eggs
  • 3/4 C. herb-seasoned stuffing mix
  • 2 Tbs. chopped onion
  • 2 Tbs. snipped parsley
  • 2 Tbs. milk
  • 1 Tbs. Worcestershire sauce
  • 2 lbs. extra-lean ground beef
  • Catsup, warmed



In skillet, cook bacon till crisp. Drain, reserving 2 Tbs. drippings. Crumble bacon and set aside. Cook celery and onion in reserved drippings till tender. Stir in bacon and mushrooms. Set aside. Stir together eggs, stuffing mix, onion, parsley, milk, Worcestershire sauce, 1/2 tsp. salt, and dash pepper. Add ground beef and mix well. Divide mixture in half. On sheets of waxed paper, pat each half onto an 8 inch circle. Spoon stuffing over one circle of meat to within 1 inch of edge. Top with second half of meat; peel off top sheet of waxed paper. Seal edges of meat. Invert burger onto greased wire grill basket; peel off paper. Grill over medium hot coals 15 to 18 minutes. Turn and grill 15 to 18 minutes more or to desired doneness. Cut burger into wedges; serve with catsup.



Makes 6 to 8 servings.


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by on Apr. 15, 2011 at 3:39 AM

Bacon and Hash Brown Casserole

This makes a really good side dish for breakfast, brunch or any potluck.


  • 2 lb. frozen hash browns
  • 4 C. grated cheddar cheese
  • 1 10 3/4 oz. can cream of chicken soup
  • 2 C. sour cream
  • 1/2 C. melted butter
  • 1 C. chopped onion
  • 3 C. crushed cornflakes
  • 1 lb. bacon cooked, drained, and crumbled



Preheat oven to 350 degrees. In a bowl combine all ingredients, except for 1/2 of the cheese. Place in a buttered casserole dish and bake for 40 minutes. Remove from oven and top with the rest of the cheese and return to the oven for another 10 minutes.


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by on Apr. 15, 2011 at 3:41 AM

Bacon Mushroom Swiss Meatloaf

Lots of yummy flavor in this spruced up loaf!


  • 12 oz. bacon, diced
  • 4 medium white mushrooms, chopped
  • 1 small onion, finely chopped
  • 1 1/2 lbs. extra lean ground beef
  • 1 egg
  • 1/4 C. evaporated milk or Half & Half
  • 6 oz. shredded Swiss cheese
  • 1/2 C. corn flake crumbs



Preheat oven to 350 degrees. In a large skillet, cook bacon until crisp but not burned. Remove with a slotted spoon to paper towels to drain and cool. Remove all but a Tbs. of the bacon fat from the skillet and sauté the mushrooms and onions until tender. Allow to cool slightly.



In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese and all but one Tbs. of the bacon bits. Add the corn flake crumbs and mix well until blended. Shape into a loaf and place in a large loaf pan.



Bake at 350 degrees for about an hour, or until cooked through. Drain fat from the pan and sprinkle the reserved cheese and bacon on top. Bake an additional 5 minutes, or until cheese is bubbly. Allow to rest for 10 minutes before slicing.


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by on Apr. 15, 2011 at 3:44 AM

Bacon Horseradish Egg Salad

Add the strong taste of horseradish to this egg salad recipe and it will give anyone a kick and a little wake up call.


  • 12 hard boiled eggs, chopped up
  • 6 ribs celery, chopped
  • 6 green onions, chopped
  • 1 C. mayonnaise
  • 2-3 Tbs. horseradish, drained
  • 6 slices bacon, cooked and crumbled
  • Salt and pepper to taste



Mix mayo and horseradish together. Mix eggs, celery, onions, and bacon together. Gently fold in mayo mixture. Season with salt and pepper.


Click here to find out more!
by on Apr. 17, 2011 at 8:01 PM

I'm trying this for Easter breakfast! Yum!!!

by on Apr. 17, 2011 at 8:03 PM
Mmmmmmm bacon
Posted on CafeMom Mobile
by on Apr. 17, 2011 at 10:47 PM

 that looks really good! 

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