KFC BBQ Baked Beans

1 can (28 oz.) Bushes Baked beans
1/3-1/2 cup BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon

Fry bacon lightly (until heated through but still soggy). Transfer to casserole dish and bake for about 20-30 min at 350. It can be done in a saucepan but will not be quite as flavorful.

Sweet Country Green Beans

3 cans of french style green beans
one package of bacon cut in small pieces
one whole onion diced
3 tablespoons of white sugar
a small dash of salt
1 teaspoon of pepper

Cook the bacon slightly crispy,pour the green beans in a middle to large pot, boil on mediumdice onion in green beans and salt,pepper drain grease off bacon and add bacon to boiling pot add sugar, increase heat to med.high or high boil 20-30 minutes.

Just Like Red Lobster Bacon Wrapped Stuffed Shrimp

Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice

Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)

5 pieces bacon
5 large shrimp (or more)
3 slices fresh jalapeno
1 ounce pepper jack cheese

Open the shrimp, put a jalapeno slice in there, a chunk of cheese on top, and wrap it all up with bacon.

Preheat oven to broil.

Seasoning blend: Combine the ingredients in a small bowl. Set this aside.

Dipping sauce: Combine the ranch dressing with cilantro in a medium bowl.

Cook the bacon in a skillet over medium heat, slighly undercooked so that
when it cools you will easily wrap around the bacon around the shrimp. Cook
the bacon about 3 minutes per side. When the bacon is done lay it on paper
towels to drain and cool.

Shell the shrimp, leaving the last segment of the shell and the tail. Remove
the dark vein from the back of the shrimp, and then cut down into the back
of the shrimp, without cutting all the way through, so that the shrimp is
nearly butterflied open.

Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers
and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and
change color. Immediately pour the water out of the bowl, remove the
jalapeno slices and pour cold water over the shrimp. Place the the shrimp
and jalapeno pepper slices onto paper towels to drain.

Assemble each appetizer

Cut the jalapeno slices in half and removing the seeds. Place one slice
jalapeno into the slit on the back of a shrimp. Cut a chunck of cheese about
1 inch long and 1/4 inch thick for each appetizer.

Place cheese on the jalapeno slice. Wrap a piece of bacon around the shrimp,
starting where the cheese is. Start wrapping with the thinnest end of the
bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Slide shrimp onto the skewer with the tails facing the same direction.

Put the skewer onto a baking sheet or broiler pan and sprinkle a very light
coating of the seasoning blend over the shrimp, then broil for 3 to 4
minutes or until the bacon begins to brown and the cheese begins to ooze.
Serve over a bed of rice if desired.

Serves 2 as an appetizer.

Just Like Tavern on the Green's Meatloaf

For the meatloaf:

1 egg
1/2 cup milk
3 slices white bread, crust trimmed, bread torn into small pieces
3/4 pound bacon, chopped into half-inch pieces
1 cup celery, finely chopped
1 cup parsley, finely chopped
1/2 cup onion, finely chopped
1/3 cup ketchup
1 garlic clove, minced
3 tablespoons Worcestershire sauce
1/4 teaspoon Dijon mustard
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
Pinch of nutmeg
Salt and fresh pepper, to taste
1 1/2 pounds ground beef

For the glaze:

1/4 cup tomato paste
1 tablespoon olive oil
1/4 teaspoon sugar
In a large bowl, beat together the eggs and milk. Add the torn bread
and let it absorb the liquid for about 15 minutes. Meanwhile, cook
bacon until most but not all of the fat is rendered. Drain and set
aside to cool.

Stir the bread mixture with a fork to blend. Add the remaining
meatloaf ingredients, including the drained bacon, but not the beef,
and mix thoroughly. Fold in the beef and mix to incorporate
throughout, being careful to avoid mashing or overhandling the meat.

Cover bowl and refrigerate overnight.
When ready to cook, preheat oven to 375 degrees. Remove bowl from the
refrigerator and shape meat into a loaf approximately 5 inches long
and 3 inches high. Place in the middle of a low?sided baking pan and
bake for 35 minutes.

In a small bowl, whisk glaze ingredients together. Brush meatloaf
with glaze and bake for another 20 minutes. Remove meat loaf from the
oven and let it sit for a few minutes before slicing and serving.

Just Like Outback Steakhouse Aussie Fries

1 - 2 lb. bag of Frozen French Fries
1 Cup shredded Colby Jack cheese or Cheddar if preferred
6 pieces of Bacon, cooked
24 Fl. Oz. Peanut Oil (can be reused later; store in refrigerator)


Divide the fries into half, and use the other half later.

Heat oil to 350 degrees. If you do not have a thermostat, make sure
the oil is hot enough, so that when you set a french fry in there it
will cook immediately. If the french fry sinks to the bottom, and
barely bubbles, it is not hot enough. Fry the potatoes in small
batches, they are done when they are golden brown, and float to the
top of the skillet. Be sure to drain on paper towels. You can keep them warm in the oven
while the other fries are done.

When all french fries are done cooking, and drained place them onto
a platter. Salt the french fries if you like, and sprinkle on cheese
and cooked bacon. Pop these back into a warm oven until the cheese
begins to melt.

Dipping Sauce:

1/2 Cup Sour Cream
1 Tbsp. Prepared Horseradish
dash Cayenne Pepper
dash Salt
dash black pepper

Combine all ingredients and mix well.

Just Like RED LOBSTER SHRIMP AND BACON APPETIZERS

20 large shrimp, peeled and deveined
10 slices bacon, cut in half

Preheat grill for medium heat.

Wrap each shrimp in a bacon half, and secure with toothpicks.

Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The shrimp will be done when the bacon is fully cooked.

Bacon-Wrapped Quail Stuffed With Goat Cheese

16 (4-ounce) quail, rinsed and patted dry
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup fresh thyme leaves
8 cloves garlic, peeled and halved
16 ounces soft fresh goat cheese
16 sprigs fresh rosemary
16 strips thick-cut bacon

Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.

Preheat oven to 500°F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.

*If you prefer, the quail can be grilled rather than roasted. To avoid flare-ups from dripping fat, cook the bacon separately and stuff it in the cavity of each bird along with the cheese.

Serves: 8

WATER CHESTNUT WRAPPED WITH BACON

1 lb. bacon
4 cans whole water chestnuts
1/4 c. soy sauce
1/2 c. brown sugar

Cut bacon in thirds. Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut. Continue wrapping water chestnuts with bacon until finished. Place each water chestnut that has been wrapped on broiler pan. Cook until bacon is crisp. Mix soy sauce and brown sugar together in bowl. Place each water chestnut with bacon in sauce and marinate for a couple of seconds. Serve hot. Serves 10.

Bauernfruhstuck (Farmers Breakfast)

4 Servings


4 potatoes,medium
4 bacon,strips, cubed
3 eggs,large
3 T milk
1/2 t salt
1 c ham,cooked, small cubes
2 tomatoes,medium, peeled
1 T chives,chopped


Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and
set aside to cool. Slice potatoes. In a large frypan cook bacon
until transperent. Add the potato slices; cook until lightly borwned.
Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut
the tomatoes into thin wedges; add to the egg mixture. Pour the egg
mixture over the potatoes in the frypan. Cook until the eggs are set.
Sprinkle with chopped chives and serve at once.

ZAVITKY A ROSTENEK Rolled Beefsteaks

4 slices round steak, 3/4-inch thick
Salt and pepper to taste
1/4 lb. sliced bacon
2 pickles, chopped
2/3 c. chopped cooked smoked meat or ham
1 T. flour
3 T. lard
1 med. onion, chopped
2 c. water

Pound meat and slash edges; sprinkle with salt and pepper. Cover each steak with a slice of bacon. Combine pickles and ham; spread over bacon. Roll meat, fasten with skewers or toothpicks and dust with flour.

Brown well in lard; remove meat, add onion to pan, fry yellow; return meat to pan, add 1 c. water; cover, and simmer until tender (about 1 hour), adding more water as it evaporates. Remove skewers or toothpicks before serving.

Cheddar-Maple Squash

1 1/2 pounds butternut squash, peeled, halved, seeded and cut into 1 1/2" cubes
2 ounces aged white Cheddar cheese, coarsely shredded
1/2 teaspoon dried sage, crushed
1 tablespoon sugar-free maple syrup
2 slices turkey bacon
In covered medium saucepan, cook squash in boiling water for 15 minutes or until tender. Drain and return to saucepan.

Using potato masher, mash drained squash. Stir in cheese, sage and syrup. Chop cooked bacon and sprinkle on squash in individual bowls before serving.

CORN AND BACON CASSEROLE

10 strips bacon
1/2 cup onion, chopped
2 tablespoons flour
2 cloves garlic, minced
1 1/2 cups sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups fresh or frozen whole kernel corn
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside. Sauté onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley, and half of the bacon; mix well. Pour into a 1-quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Sprinkle with chives.

Jalepeno Bites

12 Jalapeno peppers
1 - 8 oz cream cheese
1 - 1 lb maple bacon

Slice each jalapeno pepper in half long wise. Scrape out the seeds and the ribs. Fill each pepper half with a portion of the cream cheese. Roll each pepper in bacon. Bake at 400 F until the bacon is to your desired doneness.

Clams Casino

24 Littleneck Clams
8 oz. Butter
1 Cup of finely chopped or ground Linguisa
1 Cup of Seasoned Bread Crumbs
1 red or green pepper, 1 small onion
6 Slices of Bacon
Louisiana or Southwest spice mixture
Chopped fresh parsley or parsley flakes
Grated parmesan cheese


Pre-heat oven to 400 degrees. Hold the clams in a towel and insert a knife between the shells. Pry the shells apart and discard the top shell. Loosen the meat in the lower shell. Sauté the garlic, pepper, onion and Linguisa together. Mix with the bread crumbs. (you can use a blender or food processor) combine the mixture until both are well incorporated. Season with a Louisiana or Southwest type of seasoning mix. Pre-cook the bacon (about half cooked) and place a dab of butter on each meat and place a tablespoon of the stuffing in each shell. Pat the mixture firmly into the shell. Top each shell with the grated parmesan cheese and a piece of bacon (about 1 1/2"). Place shells on a baking sheet for 4 to 6 minutes. Remove from the oven and garnish with parmesan cheese and parsley. Stuffing mixture should be slightly crispy in texture when done.

Yield - 4 Servings

BACON-WRAPPED SCALLOPS

24 large real scallops, cleaned
12 slices of bacon, cut in half
Salt
Pepper
Garlic Powder


Preheat broiler.
Combine 1/2 tsp. salt and 1/2 tsp. pepper with 1 tsp. of garlic powder.
Wrap scallop with bacon strip and secure with toothpick.
Sprinkle salt mixture on scallop.
Place in broiler for 5-8 minutes.
Serve.

BLT BITES

16-20 cherry tomatoes
1 lb. bacon, cooked and crumbled
1/2 C. mayonnaise or salad dressing
1/3 C. chopped green onions
3 T. grated Parmesan cheese
2 T. snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain.

In a small bowl, combine all remaining ingredients; mix well. Spoon
into tomatoes. Refrigerate for several hours.

Yield: 16-20 appetizer servings.

BAKED STUFFED POTATO SHELLS

3-4 med. potatoes, baked and cooled
¼ cup finely minced onion
½ cup finely minced green pepper
½ tsp. dill weed
½ tsp. salt
6 drops of hot sauce (more or less to taste)
¼ cup sour cream
1 cup shredded cheddar cheese
½ cup cooked and crumbled bacon

Preheat oven to 425°. Cut potatoes in half lengthwise, then cut in half crosswise. Slice each quarter into 3 wedges. Scoop out pulp, leaving ¼ inch on skin. Cook onion and peppers in butter till transparent; do not brown. Add dill weed, salt and sauce. Spread sour cream thinly over skins and cover with onion mixture. Bake 10 minutes or till crisp. Top with cheese and bacon and bake till cheese melts.

Corn and Tomatoes

4 slices bacon
1 can whole kernel corn - drained
2 small or 1 large can tomatoes w/juice
2 Tbsp fat
1 small onion - minced (or 2 tsp dry)
2 tsp sugar or to taste
salt and pepper to taste
3-4 slices bread torn into small pieces



In large skillet or dutch oven fry bacon until crisp. Crumble and set aside. To the bacon grease, add corn, tomatoes and onions. Bring to a boil and heat thoroughly. Add seasonings and breadcrumbs. Simmer until thick. Add crumbled bacon. Serve hot.

This dish can also be served in a casserole dish. (Top with crushed Ritz crackers or shredded cheese.) Heat in 350 degree oven for a few minutes.

Baked Potato Casserole

5 lbs potatoes, cooked and cubed
1/2 lb cooked bacon, crumbled (can use more)
1 small onion, chopped
4-5 green onions, chopped
1 1/2 cups mayonnaise (Hellman's is best for this)
1 1/2 cups sour cream
salt and pepper
5 tablespoons melted butter
1/4 teaspoon garlic powder (optional)
1 1/2 cups cheddar cheese, cubed
1 cup cheddar cheese, shredded (or to taste)


Grease a medium size casserole dish.
Set oven to 350 degrees.
In a large bowl, mix mayo, sour cream, melted butter, garlic powder, onions, salt and black pepper.
Add in the cooked cubed potatoes, cubed cheese and bacon; mix lightly.
Pour into prepared casserole dish, sprinkle with shredded cheddar cheese.
Bake 20-25 minutes, or until hot and bubbley.
Delicious!

Corn/With Bacon and Sour Cream

Preheat oven to 425

1/4 lb. of bacon fried and drained on paper towel
1 medium onion chopped
4 T. of flour
2 t. of salt
2 cans of (whole kernel) corn drained

Fry bacon and set aside reserving greese. Saute onions in 4 T bacon greese. Add the flour and salt. Dump in corn and sour cream. Add a little extra sour cream if desired.
Bake at 425 for 45 min. Then crumble the bacon on top before serving.