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Bacon Bash Recipes

All the recipes served on February 22, 2014 at the Bacon Bash.

Tortilla Rollups
6 oz. sour cream
8 oz. package cream cheese, softened
1/3 c. chunky salsa
1/4 c. chopped green onion
 2 or 3 slices Bacon, cooked & crumbled
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
12   6" tortillas
Beat the sour cream and cream cheese together until smooth.  Add salsa, onion, bacon, garlic powder, and chili powder.  Mix well.
Spread a spoonful on top of each tortilla and roll-up jellyroll fashion.
Chill covered at least two hours and then cut into pieces.
Bacon Wrapped Water Chestnuts

1 C Ketchup
1 C Brown sugar
1 teas. Worcestershire Sauce
16 oz. sliced bacon
2  8 oz water chestnuts drained
Preheat oven to 350 degrees
In saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Cut bacon slices into thirds. Cut some of the larger water chestnuts in half.
Wrap chestnuts in bacon and secure with toothpicks; dip in sauce and place in 9x13 pan. Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.
Keep warm in crock pot.
Cheddar Bacon Dip

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese
Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

Cheesy Chowder

1 cup chopped or shredded potato
1/2 cup each carrot, celery, onion, green pepper
4 Tbsp. butter, or less
3 cups chicken broth
2 cups milk
1/2 cup, or a little more, flour
shredded process cheese, Velveeta, lots!
 8 - 10 pieces bacon, cooked and crumbled
In dutch oven with a tight lid, cook vegetables in butter till tender but not brown (I often use less butter and add the chicken broth soon after they get tossed around).
Add chicken broth and some pepper if desired. Cover and simmer 30 minutes on low. Blend together milk & flour. Add cheese. Stir into chowder. Cook & stir until thickened
and bubbly or until cheese is melted, 5 - 10 minutes. Serve immediately. Sprinkle with bacon bits. Makes 7 - 8 servings.
BLT Macaroni Salad

2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1-1/4 cups diced celery
1-1/4 cups mayonnaise
5 teaspoon white vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions,
tomato and celery. In a small bowl, whisk the mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat.
Cover and refrigerate for at least 2 hours. Just before serving, add bacon. Yield: 12 servings.

Bacon and Chicken Pasta
4 chicken breasts

6 slices bacon- cooked until crispy 

1 cup sour cream or greek yogurt

1 can cream of chicken soup

1 packet ranch dressing mix

1 teaspoon minced garlic

Mix together yogurt, chicken soup, ranch dressing mix, and garlic. Pour over chicken and crumbled bacon in a slow cooker. 

Cook on high for 3-4 hours or low 6-8 hours. Shred the chicken and put back in. Serve with pasta, rice or cold with a salad.


Creamy Confetti Corn
  from Mel's Kitchen Cafe
8 slices bacon, chopped

2 12-ounce packages frozen corn kernels

1/2 cup chopped onion, white, yellow or red

1/2 cup finely chopped red bell pepper

1 (8-ounce) package cream cheese, light or regular, cubed

1-2 tablespoons milk

1 teaspoon sugar

1/2 teaspoon salt

1 teaspoon pepper

4 green onions, green parts finely chopped (white parts discarded) or green pepper
1.In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the
bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
2. Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated
through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
3. Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
4. Serve warm topped with the reserved bacon.
5. This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover
with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.


Pecan-Bacon Squares a la Mode
Food Network magazine

For the crust: 
6 tablespoons cold unsalted butter, diced, plus more for the baking dish

1 1/4 cups all-purpose flour

1/4 cup sugar

Pinch of kosher salt

2 teaspoons fresh lemon juice
For the filling: 
8 slices bacon, diced

3 large eggs

1 cup light corn syrup

1/3 cup sugar

5 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/2 teaspoon apple cider vinegar

1 cup pecans, plus more for topping
Make the crust: Preheat the oven to 375 degrees F. Butter an 8-inch-square baking dish and line with nonstick foil, leaving an overhang on 2 sides. Lightly butter the foil.

Combine the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the lemon juice and pulse until the dough just comes together. Press the dough into the bottom of the prepared baking dish and bake until lightly golden, about 15 minutes.

Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes; drain on paper towels. Whisk the eggs, corn syrup, sugar, melted butter, vanilla and vinegar in a medium bowl until combined.

Scatter the pecans and bacon over the prepared crust, then pour in the filling. Bake until the filling is set and the nuts are golden brown, 30 to 35 minutes. Let cool completely in the pan on a rack, then lift out of the pan using the overhanging foil. Cut into squares and top with ice cream and more pecans.

Chocolate-Dipped Bacon
  Better Homes & Gardens
1 ounce of thick-sliced bacon, cut crosswise
 into thirds

2 tablespoons of packed brown sugar

4 ounces bittersweet or dark chocolate, chopped

1/4 cup of finely chopped pistachio nuts,
 almonds, and/or cashews
1. Preheat oven to 375 degrees F. Line two 15x10x1-inch baking pans or shallow roasting pans with parchment paper. Arrange bacon slices side by side in
the prepared baking pans. Sprinkle lightly with brown sugar. Bake for 20 to 25 minutes or until bacon is crisp. Transfer to wire racks; let cool (up to 2 hours).
2. Line a large baking sheet with waxed paper; set aside. In a small heavy saucepan heat and stir chocolate over low heat until melted and smooth. Dip
bacon pieces halfway into chocolate, letting excess drip off. Place on the prepared baking sheet. While still warm, sprinkle with nuts. Chill until chocolate is set.
Place bacon in bag; close bag.
Layer dipped bacon between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.