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Enter the Hormel Bacon Scented Face Mask Giveaway for a chance to win a Hormel Black Label breathable bacon scented mask!
No purchase necessary. Click here for Official Rules. Giveaway ends 12AM CT on October 28th. Good Luck!
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Sometimes you just need an easy breakfast for a lazy day. A breakfast that you can expand for however many are eating breakfast makes it an even better recipe. Bacon Breakfast Casserole delivers when it comes to an easy and expandable. Using a few simple ingredients you can create a Bacon Breakfast Casserole for one or for 30. With wonderful bacon flavor, a savory background of sauteed onions and a base of crumbled bread it’ll be a fantastic breakfast you can make on the fly and perfect to have ready for a holiday morning.
There’s really no big secret about Bacon Breakfast Casserole. Fantastic flavors like onions bacon and mushrooms meld together with torn bread and cheese to create a delicious dish in minutes. Add other vegetables you enjoy or even switch out the bacon to sausage for to change this dish up a little bit. With all the options available Bacon Breakfast Casserole should never get boring.
Ingredients
Instructions
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You can make Bacon Breakfast Casserole up early, baking it about three-quarters of the time so that the center is not quite done. Remove it from the oven, allow it to cool, then wrap it tightly and place it in the refrigerator. About a half an hour before you would like to serve it simply heat it in the oven at 350 degrees F for 15 to 20 minutes or until the center is hot and a knife inserted in the center comes out clean.. You’ll have an easy breakfast without any fuss.
Ingredients:
Directions:
Bacon Breakfast Casserole makes a wonderful make-ahead breakfast or breakfast on the fly.
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New and cute things for breakfast, especially things you can make up in advance, are great on lazy weekend mornings. That’s what makes Woven Bacon Baskets amazing. You can fill them with whatever things you like, from poached or scrambled eggs, to egg bakes, to just biscuits and cheese! Your imagination can run wild with all your favorite breakfast foods, cradled in beautiful little Woven Bacon Baskets. You can easily make these up, even a day ahead, and keep them in the refrigerator for your breakfast buffet or brunch! How perfect is that? Plus, come on! They’re BACON!
I went into making Woven Bacon Baskets with very little knowledge about what I was attempting. I know how to weave (Thanks art class!) and I know bacon is mostly fat, so it should be easy to just put them on the pan and go, right? No sticking? WRONG! I used my jumbo muffin pan, upside down on a cookie sheet, so the bowls would be nicely formed and I wouldn’t have to pry them out and and the grease would just run right off. Well, that was a great idea, but they stuck. Out of three, I had one I could salvage. So, the rule for making Woven Bacon Baskets is use parchment paper between the bacon and the pan. The result will be perfect Woven Bacon Baskets for you to fill.
Ingredients
Instructions
Making Woven Bacon Baskets a day ahead will give you flexibility in your breakfast plans. Simply make them as the recipe states, cool them, and place them in a sealed container in the fridge. The next morning, place them on a cookie sheet to warm them in the oven for just a few minutes on 350 degrees.
4 slices of bacon for every basket
jumbo muffin pan
cookie sheet with lipped edges
parchment paper, cut into squares slightly larger than the muffin cups
Separate each slice of bacon and cut in half.
Weave strips over and under by making an L shape with two pieces.
Add strips horizontally and vertically, folding back the other strips to go “under” until all the strips are woven in, four horizontally, and four vertically.
Carefully place over the bottom of the muffin cup draped in
Bake in a 424 degree oven for 20 minutes. If the bacon is not crisp, bake in 5 minute increments until crispy.
Let cool.
Remove from cups and set upright.
Fill with your favorite breakfast treats.
You’ll have a beautiful, unique breakfast on the table with Woven Bacon Baskets.
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If you hate paying full price for meat like I do, you’ll be pleased to know that there is a great deal you can pick up this week at Walgreens on ButterBall Turkey Bacon! Do the coupon scenario below to pick up a pack for just $0.74!
Buy (1) Butterball Turkey Bacon $1.29
Use (1) $0.55 Butterball Turkey Bacon, June 2013 All You
Final Price = $0.74!
Photo Credit, Wild for Wags!
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While shopping the produce department of my favorite grocery store, I happened upon some “clearance” peppers. They had started to wrinkle just a little bit, but they were still perfectly fine. I picked up a bag of 5 red peppers for $1.92 and a bag of 5 green peppers for $1.84. I couldn’t believe my luck! They were beautiful, and you could even still put them on a salad, but my mind instantly went to when I was a kid and my mom would make a huge batch of Stuffed Peppers, freezing half of them for when peppers weren’t quite so inexpensive. With peppers in my cart, I set out to make some Stuffed Peppers for my family.
I love to mix and match when it comes to stuffed peppers, depending on my mood and what’s easily available at the time. The color of the pepper only matters if you want sweet or bold, as the bright colored peppers are wonderfully sweet, while the green peppers are bold. Ground chuck is always the base I use in my Stuffed Peppers. Sometimes I add things like ground Italian sausage, or bacon. Even the binder changes. Sometimes bread crumbs, sometimes cooked rice, and sometimes even quinoa, a wonderful grain. One of the great things about Stuffed Peppers is the versatility you have in making them your own.
Ingredients
Instructions
If you’d like to take advantage of sale peppers and freeze some Stuffed Peppers for later, it’s really quite simple. Make up the peppers as usual. Line a baking tray with parchment or wax paper. Place the peppers on the baking tray and freeze until solid, about an hour or two. Place in a freezer weight plastic zippy bag and store in the freezer. Add about 15 minutes to the bake time and enjoy Stuffed Peppers any time of the year.
4 peppers, any color
1 lb ground beef
4 slices bacon, cooked crisp and crumbled
1/2 C quinoa
1/2 C hot water
salt
pepper
1 15 oz can tomato sauce
Heat oven to 400 degrees F.
Cut the top of the peppers off, just under the stem. Clean out the interior of seeds and remove the stem from the top. Set them aside.
In a medium bowl, place the quinoa and hot water. Let sit until the water is absorbed.
Add the beef and bacon. Mix well. Season with the salt and pepper.
Fill the pepper cavities with the meat mixture and place in a baking dish.
Cover with the tomato sauce and top with the pepper tops.
Cover loosely with foil. Bake for 1 hour 15 minutes, until meat is cooked through.
Serve hot.
Take advantage of beautiful peppers on sale, or peppers from a farmer’s market. Make up some Stuffed Peppers and enjoy!
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I love spring. My favorite vegetables are in the markets, fresh and delicious, such as pencil thin asparagus, spring onions, fresh plump mushrooms, and beautiful edible blossoms. The flavors are amazingly diverse and very versatile, lending themselves to fantastic dishes, like Springtime Wilder Rice. It’s rare that I use edible blossoms, but I found some in the produce section with the fresh herbs, and had to add the zesty blooms to the dish. Not only do they lend beautiful color, but they add a spicy bite not available in ordinary ground peppers.
Start with a wonderful wild rice mix for a great smorgasbord of textures. There are many bags and boxes of unflavored wild rice mixes on the market, so look for one that appeals to you. You’ll love it in Springtime Wilder Rice. With yellow tomatoes, or even a mix of tomatoes, you will brighten not only the flavor of the dish but the color too! And Springtime Wilder Rice wouldn’t be complete without the secret ingredients: a touch of bacon and also Mrs. Dash’s Garlic and Herb seasoning blend. Really, what isn’t made better by a bit of bacon? And Mrs. Dash adds just a bit of flavor without any salt. How perfect is that?
Ingredients
Instructions
Springtime Wilder Rice is reheatable! Leave the tomatoes on the side, but make the recipe as usual. Place in a microwaveable bowl and refrigerate. When it’s time for your meal, reheat for about 4 minutes. Stir in the tomatoes and top with the flowers for a beautiful presentation.
1/2 lb bacon
1/4 C (1/2 stick) butter
3 T olive oil
4 oz baby bella mushrooms, sliced thin
1/2 lb baby asparagus, washed and cut into 1/2 inch lengths
1 1/2 C wild rice mix, dry
6 green onions, tops sliced and bottoms saved for another recipe
4 oz yellow tomatoes, cut into quarters
1/2 t Mrs. Dash Garlic and Herb seasoning blend
sm pkg edible flowers (optional)
Cook the wild rice mix according to the package directions. While that is cooking prepare the rest of the ingredients.
Place the bacon on an ungreased baking sheet. Bake in 400 degree F oven until crispy, about 10-15 minutes. Drain and set aside.
In a saute pan, melt the butter over medium heat. Add the olive oil and mushrooms. Saute until the mushrooms start to brown. Add the cut asparagus and saute another 3 minutes. Set aside.
When the rice is cooked, place it in a large bowl. Add all the ingredients except the flowers and stir gently to mix.
Add the flowers as edible garnish and serve.
Change up your side dishes this week. Serve some Springtime Wilder Rice!
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Woohoo! Coupons.com just released this new 1.00 off Jennie-O Turkey Bacon 12 oz coupon! Take it to Walmart to score a pack of Turkey Bacon for just $1.22 after coupon!
Buy Jennie-O Turkey bacon 12 oz priced $2.22
Use 1.00 off Jennie-O Turkey Bacon 12 oz
= $1.22 after coupon!
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Photo Credit, I Heart the Mart!
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Bacon Biscuit Quiche is a quick and easy recipe that is great for any breakfast or brunch. With a few simple ingredients that you probably have on hand, you can make these wonderful little handfuls in a snap and pair them with fruit for an amazing start to your day!
The crust of Bacon Biscuit Quiche is a flaky biscuit from a can of refrigerated biscuits found in the dairy section of your local food market. To get them in the muffin cups, simple press one between your hands to flatten, then stretch gently. Place them in the cup, making sure no air is trapped underneath. It will make for a wonderfully flaky, tender crust, without the fuss of making one from scratch.
These little gems are not like grandma’s quiche! Cream cheese mixes with eggs to provide a creamy, light, and fluffy filling that you could flavor with any of your favorite quiche fillings, such as sausage, bacon, spinach, just about anything! It makes for a slightly thick batter that is better spooned, rather than poured, into the waiting biscuit cups. When it bakes, it puffs up, giving Bacon Biscuit Quiche the creamy consistency of a good souffle.
Ingredients
Instructions
I used to get up early on the weekends just to get to my local branch of a national bagel and bread store, trying to get a Bacon Biscuit Quiche. Half the time, they were sold out. Now, I don’t have to worry about getting up early! I can have my own batch of Bacon Biscuit Quiche made in less than an hour and on the table to the delight of my family. I’m not sure if they are happy about the food, or happy we don’t have to get up early to get them, but everyone is happy!
6 slices bacon, cooked crisp and crumbled
1 8 oz block cream cheese, softened
2 T milk
2 eggs
1 C cheddar cheese
1 T green onion, sliced thin
1 10 oz can refrigerated flaky biscuit dough
Preheat oven to 425 degrees F.
Mix the cream cheese, milk, and eggs, with a hand mixer until smooth. Add cheese, crumbled bacon, and onions, mix well and set aside.
Open the biscuits and separate. Flatten each one and press into the cups of a muffin tin.
Fill the biscuit cups with filling to the top of the cup.
Bake 15-20 minutes, until a knife slid in the center of the centermost cup comes out clean.
Serve warm with fruit.
Grab the ingredients at the store next time you run in and make these fabulous little cups. Your family is sure to love Bacon Biscuit Quiche too!
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If you want to feed this one to a crowd, boil the potatoes ahead of time and reheat them in the microwave. Or, even easier, toss it finished into a Crock-Pot on low. Stir it every once in a while to keep it from sticking to the sides.
Ingredients
Instructions
While this makes a fantastic side dish in the winter, it’s also great in the summer! Serve it up with your hamburgers and hot dogs, or even at a hog roast! Amaze your friends and family with this dish and skip the mayo based salad. Also a plus, you don’t have to worry about the mayonnaise making anyone sick! I always worry about that at hot summer picnics.
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Cheesy bacon cornbread waffles. Yes, waffles just got better. With some shredded sharp cheddar, crispy bacon, and cornmeal, waffles have gone from a nice breakfast food to amazing savory disk of goodness!
It started out with, I wanted a waffle iron. I never had homemade waffles as a kid, and I wanted to experiment. Then, there was a sale. A pretty little Cuisinart waffle iron became a staple in my kitchen. I became a mom that kept waffle batter in the fridge so I could make fresh waffles for my kids before school. But they were always basic waffles, maybe with a little food coloring or bananas in them.
But now, chili night will never be the same. With the addition of some cornmeal, and cheddar and bacon tossed in for good measure, Cheesy Bacon Cornbread Waffles are the favorite of kids and adults alike in my house. Really…what doesn’t bacon make better?
While waffles are usually a breakfast food, but these are so savory and delicious, you can’t confine them to just one meal. (Although they are very tasty with syrup!) Add them as a great snack with some nuts, or an accompaniment to a salad for lunch. They are awesome with some chili or hearty soup at dinner too! Who knew waffles could be so versatile?
Ingredients
Instructions
If you’d like to make these ahead, they are very easy to reheat on a cookie sheet in the oven. Just cook them as you normally would, letting them cool and wrapping them in plastic wrap. Refrigerate until you about 15 minutes before you’d like to serve them. Lay them flat in a single layer on a cookie sheet. Bake them in a preheated 425 degree F oven for about 7-10 minutes, until they are heated and crispy.
Next time your family wants waffles, try something a little bit different. Cheesy Bacon Cornbread waffles will fill them up and put a smile on their face!
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