Banana Maple Bacon Muffins-Secret Recipe Club

Here it is time for another post for Secret Recipe Club.  This is where I am assigned another blog, go to that blog, find and make a recipe I like, then share the recipe on my blog on a specific day.  The blog I was assigned this time was Jane’s Adventures in Dinner.  This is a Canadian gal who has been blogging since August of 2010, so there were plenty of recipes to choose from.  This, of course, made it very hard to pick a recipe.  Of course, the sweets caught my eye, and I have added several of them to my to-make list, especially Apple Crumble Cake, Fudge Topped Cake and Upside Down Banana Cake.  There were others, but you should go take a look for yourself.

Since I had made a number of desserts recently, in the end, I chose to make something a little more healthy, Banana Maple Bacon Muffins.  I had ripe bananas on hand to use up, and these muffins seemed like they would be something I would like to have on hand for a quick breakfast.  I think bananas, maple and bacon was an inspired combination.  It will be very nice to have these in the freezer.

I did not change the recipe from Jane’s recipe except that my bananas were on the large side so I used 3 instead of 4.  I keep already-fried bacon pieces around and  bacon grease in my fridge from when I do fry fresh bacon so I used those.  The muffins may have been a bit better if I had fried my bacon fresh.  I baked the muffins in my silicone muffin cups.

The ingredient list is right, and there is no leavening in this recipe.  The muffins are more bread-like than most muffins.

Be sure to visit Jane’s Adventures in Dinner to find some great recipes.

Banana Maple Bacon Muffins
4 bananas
1 egg
1/2 c. milk
1/3 c. pure maple syrup
1 T. melted bacon grease (or vegetable oil)
1/4 crispy fried bacon bits
3 c. flour

In a mixing bowl, mash bananas until smooth  Add egg and milk and beat well.  Stir in maple syrup, bacon grease and bacon.  Add flour and mix just until flour is moistened.  Spoon into 12 greased muffin cups and bake 20 minutes at 350 degrees.  Makes 12

To join in all the fun of Secret Recipe Club check out the information here.  See what recipes other bloggers have chosen to make this month by checking out the links below.

An InLinkz Link-up

BLT Salad with a little O

I rarely repost a recipe from another blog, but sometimes I really have to.  A couple of weeks ago, Lynn from Happier than a Pig in Mud posted the most delicious-looking tomato salad recipe.  I knew that I would have to give it a try.

Just that day, I got called into work during my vacation.  Since I had to drive to town, I stopped at our local produce stand and purchased the very first local tomatoes of the season.  We had been waiting impatiently for them.  All I could think about at work was that tomato salad, but I really wanted a bacon, lettuce and tomato salad also.  So, when I got home from work, I made a BLT salad and used the dressing from Lynn’s recipe.  I cannot begin to tell you how good this was.  There is nothing quite as good as fresh, local tomatoes.

I halved Lynn’s dressing recipe using rice vinegar instead of cider vinegar.  I needed to use only half of the dressing for a salad for one.  The dressing kept well, and I had another salad a day or two later.  Thanks, Lynn, for a great new dressing recipe.

About the “O”, I had some red onion that I needed to use up, and I like onion in my salad, so the addition of “O” it was.  Use freshly cooked bacon in this salad.  It makes a world of difference.

The ingredients listed are for a salad for one.  If it is being made for more people, increase accordingly.

B L T Salad with a Little O
2 slices bacon
1 1 /2 c. lettuce cut into chunks
1 medium fresh tomato
1/4 c. chopped red onion
some croutons to top salad

Lynn’s Dressing (This is half of her recipe and I only used half of this for the salad.)
1/4 c sour cream
1/2 T. sugar
1/2 T.  vinegar (your choice)
1/8 t. garlic powder
1/8 t. onion powder
1/8 t. dried dill weed
salt and pepper to taste

Cook bacon until very crisp.  Drain, cool and crumble into large pieces.  While bacon is cooking, stir together the sour cream, sugar, vinegar, garlic powder, onion powder, dill weed, salt and pepper.  Mix well and set aside.  Chop and measure lettuce and place in a large individual salad dish.  Slice and chop tomato and add to lettuce.  Add chopped onion and bacon.  Stir to blend.  Pour half of dressing over the salad and mix till salad ingredients are well coated.  Scatter some croutons over the top of the salad, eat and enjoy.  Serves 1.  Place remaining dressing in a small, covered container and refrigerate to enjoy with another salad in a day or so.

Linking to these great parties:

Tuesday Trivia

Tasteful Tuesday

Totally Tasteful Tuesday

Show Me What You Got

Two Cup Tuesday

Show Me What Ya Got

Tasty Tuesday

Cast Party Wednesday

Show and Share Wednesday

What's Cookin' Wednesday

What'sIn Your Kitchen Wednesday

Whimsy Wednesday

Create and Share Wednesday

Wicked Good Wednesday

 

Kale, Leek, Lettuce and Tomato Salad with Bacon Dressing

One of the reasons that I joined the Eating the Alphabet Challenge hosted by Brenda over at Meal Planning Magic was to force myself to try new veggies and fruits.  Since this month’s letters are K and L, I decided to combine kale and leeks with the ingredients of a B, L, T sandwich in a salad.

I am not sure that I am now on the kale bandwagon, but it was an interesting salad to eat.  I will be making the bacon dressing again to used with other salads.

I am listing the ingredients and amounts that I used for the salad.  As with most salads, of course, everything is adjustable.

Be sure to rinse the chopped leeks well to remove any dirt and grit.

Kale, Leek, Lettuce and Tomato Salad with Bacon Dressing
8 cups, chopped kale
4 c. chopped iceberg lettuce
1 medium leek, thinly sliced and centers chopped
20 grape tomatoes, quartered
20 pitted black olives, quartered
8 slices bacon
2 T. olive oil
1 T. vinegar
1/2 t. dry mustard
1/4 t. salt
1/2 T. sugar
1/4 t. pepper, coarse ground if possible
2 T.  bacon drippings
1/2 c. mayonnaise

Remove spines from kale leaves and roughly chop.  Place in a large bowl and add the iceberg lettuce, leeks, tomatoes and black olives.  Toss to blend.  Fry bacon slices until crisp.  Do this in more than one batch if necessary.  Pour drippings into a small bowl and reserve.  Combine olive oil, vinegar, dry mustard, salt, sugar and pepper and mix well.  Slowly stir in bacon drippings.  Stir in mayonnaise until well blended.  Pour over salad ingredients in a bowl and toss well.  Crumble bacon slices and mix into salad.  Serves 4 to 6.

You can join the Eating the Alphabet Challenge anytime.  All the details are here. 

Linking to these great parties:
Tasteful Tuesday
Show Me What You Got
Totally Tasty Tuesday
Tuesday Talent Show
Show Me What Ya Got
Take-a-Look Tuesday
Two cup Tuesday

Loaded Baked Potato Cubes

Welcome to my new followers and thanks to all who take the time from their busy lives to read this blog.  I hope that you find what you read here useful.  Hope that everyone had a wonderful holiday and that you found the time to remember family, friends and service people who have gone before us.

About a year ago, I ran across a recipe over at Mennonite Girls Can Cook for Buttermilk Dressed Potatoes.  That was the inspiration for this dish.  Although I love the flavors in ranch dressing, hubby is not particularly fond them. He does love loaded baked potatoes so I decided to make something along that line and came up with Loaded Baked Potato Cubes.

The Mennonite recipe had the potatoes cooked separately and then cooked in the oven.  Since I am inherently lazy, I decided to see if I could just cook the potato cubes in the oven and then add the “loaded” ingredients.  This worked really well, and I have made this dish often over the last few months.

Red potatoes, russets, Yukon gold potatoes, both unpeeled and peeled have been used for this dish, and they all have worked just fine.  Although I prefer a 3-cheddar cheese blend made by Kraft, I usually use whatever cheese I happen to have on hand.

The temperature at which the potatoes bake is very forgiving so this is a great side dish for a main dish that is being cooked in the oven.  Anywhere from 350 to 400 degrees will work.

If there are people who don’t like bacon (they don’t live at my house) or green onions, reserve them and serve them on the side for people who like them to use.

Loaded Baked Potato Cubes
6 to 8 medium potatoes, peeled or not
1 T. olive oil
1 t. salt
1/2 t. coarse ground pepper
1/2 t. garlic powder
1/3 to 1/2 c. water.
1/2 to 3/4 c. sour cream (low fat is fine)
1 c. shredded cheddar cheese
1/3 c. crisp cooked bacon bits
1/4 c. thinly sliced green onion

Peel potatoes if desired.  (If peeling, I usually peel six and see if that amount covers the bottom of my jelly roll pan.  If not I peel one or two more or whatever it take to make a single layer.)  Place potatoes in a large mixing bowl.  Drizzle the olive oil over the potatoes and mix until the cubes are well coated.  Combine salt, pepper, and garlic powder in a small bowl and mix well.  Sprinkle evenly over the potatoes and stir until well mixed.   Spread potatoes out in an even layer on a non-stick sprayed 10x13-inch pan.  Pour enough water into the pan to just cover the bottom.  Cover tightly with aluminum foil and place in a 350-degree oven for about 30 minutes or until potatoes are just tender and water has evaporated.  (If potatoes are tender, but there is still some water, just pour it off.)  Remove from oven and  gently mix the sour cream into the potatoes until they are evenly coated.  Sprinkle the cheese over the top and then the bacon bits.  Return to the oven and cook, uncovered, for about 10 minutes or until the cheese is melted.  Remove from oven and sprinkle with the green onion.  My hubby uses additional sour cream on his, I don’t on mine.  Makes 4 to 6 servings.

Linking to these great parties:
Totally Tasty Tuesday
Show Me What You Got
Two Cup Tuesday
Tasty Tuesday
Show Me What Ya Got
Take-A-Look Tuesday
Get Your Craft On

Eating the Alphabet-Curried Leak and Veggie Spread

Here it is time for another Eating the Alphabet post.  This month we are doing K or L.  I chose L and decided to make something with leeks.

I have not used leeks often, but after searching for recipes using leeks and developing a couple myself, I will use them more.  I sort of went on a “leek kick” and will be posting a couple more recipes using leeks soon.

For today’s post, I chose Curried Leak and Veggie Spread.  I saw a recipe over at allrecipes for a Leek Dip.  It sounded good, but by the time I got done, what I made did not resemble that original recipe at all.

To prepare the leek, slice it into thin slices and chop fine.  Put into a bowl of water and swish around to remove any grit or dirt.  Remove from the water and rinse in a colander.  Turn into a clean towel and squeeze to remove excess water.

If you don't like curry powder or fennel seeds, use another herb or just leave them out.  I just happen to like curry, but this is perfectly good without it.

To serve this, I like to split pita bread, cut it into triangles, brush it with olive oil, and toast them in a pan on the stove or in the oven.  This is also good with any kind of cracker or melba toast.

Note:  The veggies in this will begin to release their water so this is best eaten in a day or three.  After that, you are apt to have a dip.  Still good, but no longer spreadable.

Curried Leek and Veggie Spread
1 (8 oz.) pkg. cream cheese (I use 1/3 less fat), softened
1 c. creamy salad dressing like Miracle Whip (low fat is OK)
1/2 c. sour cream, I use low fat
1 leek, white and light green park, finely chopped
1/4 c. sliced green onions
1/2 c. finely chopped red pepper
1 rib celery, finely chopped
1/2 c. finely chopped carrot
! T. lemon juice
1/2 t. curry powder
1/2 t. fennel seed
salt and pepper to taste, if desired
6 strips bacon fried crisp and crumbled or 1/4 c. ready-cooked real bacon bits

Combine all ingredients together in a bowl and mix very well.  Place in a covered container and place in refrigerator.  Chill at least 2 to 3 hours to allow the flavors to blend.  Makes about 2 cups.  Serve with pita bread triangles, crackers or melba toast.

For Eating the Alphabet each month we post a recipe starting with a specific letter of the alphabet.  Next month the letters will be M, N, and/or O.  I invite you to join in the fun.  It is hosted by Brenda from Meal Planning Magic.  Just hop on over and sign up.

Check out the links below to see what the other "Eating the Alphabet" bloggers have posted this month.

Eating the Alphabet-Balsamic Green Bean Medley

A, B, C,D,E,F,G,H.  Here we are in our 4th month of Eating the Alphabet hosted by Brenda over at Meal Planning Magic.  Last month I wanted to do fennel, looked all over for it and could not find it, so I ended up sitting out April.  This month is G or H, so I bring a dish for green beans.

Mix some green beans, corn, onion, red pepper, almonds and bacon bits with some balsamic vinegar and a little sugar, and you have a dish that lifts green beans a little beyond the ordinary.

This dish is made with cooked vegetables so it can be made from fresh, frozen, or canned green beans and corn.  Hubby will really only eat canned green beans so that is what I use.  Most of the time I used frozen corn.  For myself, I would use diced, cooked carrots instead of the corn, but hubby prefers the corn.

This has a very light sweet/sour undertone, it can be made more pronounced by doubling the balsamic vinegar and sugar.

The almonds and crumbled bacon adds a nice crunch.

   

Balsamic Green Bean Medley
1 T. butter
1/2 c. diced onion
1/2 c. diced red pepper
1 can green beans, rinsed and drained or 2 c. cooked green beans
1 can whole kernel corn, rinsed and drained or 2 c. cooked corn
2 T. Balsamic vinegar
1 T. sugar
1/4 c. toasted slivered almonds
2 T. cooked, crumbled bacon

Melt the butter in a medium saucepan.  Add onion and red pepper and cook until tender.  Add green beans and corn and mix well.  Sprinkle sugar over the vegetables and mix well.  Add Balsamic vinegar, stir well and cook until vegetables are heated through.  Stir in almonds and bacon, reserving a little for a garnish on top.  Turn into a serving dish, garnish with the reserved almonds and bacon and serve immediately.  Makes 6 to 8 servings. 

If you would like to expand your veggie recipe arsenal come and join Eating the Alphabet.  You can find the details and sign up here.

Improv Cooking Challenge-Boursin Smashed Red Potatoes

There will be two posts from this Grandma today.  I am also participating in Eating the Alphabet and that gets posted on the 15th this month also.  Look for a second post.  Hint:  It involves carrots.

When I started thinking about a potato and cheese dish, I could not get Boursin cheese out of my mind.  I just was not sure what type of potato dish I would use it in.

Well, a funny thing happened.  We get America’s Test Kitchen on Saturdays here.  My husband happened to be in the house when they were making Smashed Potatoes.  He thought they looked good.  I said I hadn’t made them because he doesn’t usually eat potato skins.  Well he said that the potatoes looked good enough that he would be willing to try them.  I thought, OK, how about smashed potatoes with Boursin topping; and so an idea was born.

I make my own Boursin, but it certainly can be purchased at most grocery stores.  It is fairly expensive to buy and easy to make at home, so give it a try.

It turned out that the recipe from America’s Test Kitchen was for very small potatoes not more than 2-inches across they said.  I went on a hunt for other smashed potato recipes.  I liked the method that Simply Recipes used to cook her Smashed Potatoes.  That involved baking them in the oven with some butter.  I adapted her method, but added some additional baking time.  I also want the potatoes topped with the Boursin, Cheddar cheese, bacon, and green onion so they would be more like a thick potato skin.

The potatoes can be baked ahead and refrigerated.  The toppings can be added and the potatoes baked some more to serve them.

This is very flexible recipe.  The amount of potatoes used  is determined by the size of the potato, the number of people being served, and the appetite of those people.  I am, therefore, going to list the ingredients by what is needed for the number of potatoes used.

Boursin Smashed  Red Potatoes
1 or 2 red potatoes per person depending on size of potatoes used
1 T. butter cut from cube of butter for each four potatoes
1 T. melted butter for each four potatoes
1 T. Boursin cheese for each potato
1 T. grated sharp Cheddar cheese for each potato
1/2 slice bacon cooked and crumbled for each potato
chopped green onions as desired

Place washed and dried potatoes in a baking dish or pan that can be covered.  Slice a tablespoon of butter from a cube for each 4 potatoes, cut into 4 pieces and place a piece of butter on each potato.  Cover and bake potatoes at 350 degrees for 20 minutes.  Remove potatoes from oven and roll around so that all surfaces of each potato is covered in butter.  Cover potatoes, return to oven and bake until tender, abut 45 minutes.  Remove potatoes from oven and smash with a potatoes mashed until they are about half their original size.  Brush 1 tablespoon of butter on every four potatoes.  Return to oven for 15 minutes. (This crisps up the skin and makes the potatoes more like potato skins.)  Top each potato with 1 T. Boursin cheese.  Return to oven for 10 minutes to allow cheese to soften.  Spread cheese over the top of each potato.  Sprinkle each potato with 1 T. grated Cheddar cheese and 1/2 slice cooked, crumbled bacon.  Return to oven 5 to 10 minutes until Cheddar cheese is melted.  Remove from oven and sprinkle with chopped green onions if desired.  Serve with sour cream if desired.

If you haven't joined in the fun and would like to be part of  Improv Cooking Challenge, you can find all the information right here.  In April we will be doing peanut butter and jelly.  Now that should be a fun one.

Visit the links below to what other bloggers made with the ingredients of potato and cheese.

Linking to Ingredient Spotlight

The Convenience of Ready Cooked Potatoes

One of the most convenient things to have in your kitchen is some refrigerated, all-ready-cooked potatoes.  Of course, frozen potatoes have been available at the grocery stores for a long time, and refrigerated potatoes have shown up in recent years.  It doesn’t take much effort, however, to make a supply of all-ready-cooked potatoes yourself.  Russets, reds, and Yukon gold potatoes are all varieties that can be cooked up and kept on hand for a few days.

I like to select whole potatoes of a similar size and steam them until they are just tender, but the potatoes can also be boiled, and Russets can be baked in the oven or the microwave.  There is no need to peel that potatoes before cooking.  Reds and Yukon golds can be served with the skins on.  My hubby doesn’t like the skin on any type of potato, so I do peel them after cooking.  The potatoes can be grated for hash browns and cubed for soup and other dishes.

So with all-ready cooked potatoes, you can make country hash browns.  We all probably have our favorite recipe for these.

You can make potato soup.  I posted one of my two favorite potato soup recipes here.

You can use the potatoes to make sauced potatoes.  Just cube the potatoes and add them to white sauce, cheese sauce, curry flavored sauce or other flavors.  Make the amount of sauce necessary for the amount of potatoes you are using.

One of my favorite things to do with all-ready cooked potatoes is to make a Meat, Potato, Egg Scramble.  As Rachael Ray says this can be served for breakfast, lunch or dinner.  The meat can be almost whatever you have on hand:  sausage, bacon, ham cubes, Italian sausage, ground beef, link sausage-just whatever you have on hand.  If you cook the meat ahead of time, this is very quick to put together.  It may be changed up by using different seasonings.  I use chili powder and cumin for southwest, Greek seasoning for Greek, Italian seasoning or oregano and fennel seeds for Italian.  I use other seasoning blends, mainly whatever I am in the mood for.

Meat, Potato, Egg Scramble
1/2 to1 lb. meat or bacon, cooked
or 6 slices bacon, cooked
3 T. bacon grease, butter, margarine, olive or salad oil
1/3 c. chopped onion
1/4 c. chopped red or green pepper (opt.)
6 potatoes, cooked and cubed
1 t. salt
1/2 t. freshly ground pepper
4 to 6 eggs, depending on how many people are eating
2 T. milk for 4 eggs and 3 T. milk for 6 eggs
Shredded cheese of your choice (opt.)

Heat bacon grease or other fat in a large skillet.  Add onion and pepper and cook about 5 minutes.  Add potatoes, salt and pepper and other seasonings of choice.  Cook until potatoes are golden brown, turning occasionally.  Add meat of choice and continue cooking until it is heated through.   In a bowl, mix eggs with milk until well blended.  Pour over potatoes and cook, stirring occasionally until the eggs have set.  Sprinkle cheese over the top and let melt or serve cheese on the side to sprinkle over individual servings.  Serves 6.  Reheat leftovers in the microwave or a skillet.

Linked to:  It's a Keeper Thursday
Tastetastic Thursday
What's Cooking Thursdays
Creative Juices
Low-Cost Food Challenge Link Up
Full Plate Thursday
Twisted Thursday

Ingredient Spotlight-Southwest Bacon and Egg Cups

Since I didn't post on Monday, I would like to take a moment to welcome my new followers and to thank everyone who reads this blog.  I appreciate that you take the time out of your busy lives to do so.  I hope that you find the information you find here useful.

Bacon, Oh how I love bacon.  If I can’t have a sweet, then bacon is the next best thing.  Now the best of both worlds would be Chocolate Covered Bacon.  Well someone has done that, and I will be trying that one day.

For now I am offering a recipe for something a little more conventional.  While leafing through the latest issue of Cooking Light, I ran across a recipe called Mini Bacon and Egg Tarts.  It looked interesting so I decided to make my own take on it.

The recipe made eight tarts, and I wanted to make 12 since that is how many places I have in my muffin pan.  I also wanted to use 12-grain bread instead of the whole wheat white bread that was suggested.  Since my slices of bread were large, I cut them in half.  Because of this, some of the egg spilled out over the edges of the cups.  Next time I will  cut the bread slices so they are square.  The crusts are cut off the bread anyway so a little extra bread cut off is OK.  That just makes more bread to make bread crumbs from.

I  wanted to give the recipe a Southwestern spin so added minced red pepper, chili powder, and cumin.  Jalapeno pepper could be added for a little more heat if one wished.  Next time I make these I want to do an Italian version with some browned Italian sausage (maybe 1/4 lb.), oregano, fennel and mozzarella cheese.

Since it’s January, and many of use are thinking both about budget and diet, this recipe fits in well.  It is relatively low fat and inexpensive.  These warm up nicely heated in a microwave for 30 seconds, so are nice to make up and keep on hand.  The bread cups can be made ahead, and the egg mixture mixed up and stored in the fridge to save time putting these together in the morning.

Southwest Bacon and Egg Cups

Loosely adapted from Mini Bacon and Egg Tarts, pg. 169,  Cooking Light, Jan./Feb. 2012

12 slices 12-grain bread, crusts removed and cut so they are square  (any bread of choice may be used)
1/4 c. melted butter
4 slices bacon
1/3 c. finely chopped onion or green onion
1/3 c. finely chopped red pepper
1 clove garlic, minced
5 eggs, well beaten
1/4 c. 1% milk (skim, 2%, or whole milk can be used)
1 t. chili powder
1/2 t. cumin
1/2 t. salt
1/4 t. freshly ground black pepper
1/2 c. (2 oz.) shredded sharp cheddar cheese

Flatten bread squares with rolling pin or the palm of your hand.  Lightly brush both sides of bread with melted butter.  Press each bread slice into a cup of a greased muffin tin.  Bake at 400 degrees 5 min.  Cool slightly if filling right way.   Reduce oven to 350 degrees.   Meanwhile cook and crumble bacon.  Discard grease from skillet bacon was cooked in and wipe out with a paper towel.  Add onion, red pepper and garlic.  Cook for about 5 minutes.  Cool slightly.  Combine eggs, milk, and seasonings.  Mix well.  Add bacon and onion, red pepper and garlic mixture.   Spoon egg mixture evenly into toast cups.  (I use a gravy ladle.).  Sprinkle each cup with about 2 teaspoons cheese.  Bake about 15 minutes or until eggs are set.  Cool slightly.  Remove from muffin cups, using a knife to loosen if necessary.  Makes 12

Linking to:  Ingredient Spotlight

These Chicks Cooked

Cast Party Wednesday
Wow Me Wednesday-Ginger Snap Crafts
Wow Me Wednesday-Polka Dots on Parade
Whatever Goes Wednesday

Green Beans and Corn with Bacon, Onion and Garlic

I always like to dress up my side dishes a little bit.  Here is a combination that I put together back in July.  This has been sitting in drafts for a while, and I thought that I should post it before it gets lost.

This is certainly simple and easy and can hardly be called a recipe, but maybe it will spark an idea for someone.  I used frozen corn and drained, canned green beans  (my hubby's preference).  Frozen cooked or fresh cooked green beans can be also used.

Green Beans and Corn with Bacon, Onion and Garlic
2 slices bacon
1/4 c. onion, finely chopped
1 clove garlic, minced
1 can (16 oz.) canned green beans, drained (or use about 1 1/2 c. cooked fresh or frozen)
1 1/4 c. cooked corn, fresh or frozen (can use 1 can (16 oz.) whole kernel corn, drained)

Fry bacon in a medium skillet until crisp.  Remove to paper towel to drain.  Drain off bacon grease,  leaving just a film in the bottom of the skillet.  Add the onion and garlic to the skillet.  Cook about 5 minutes or until tender.  Add green beans and corn.  Heat through.  Just before serving, crumble bacon and scatter over green beans and corn.  Makes about 4 servings.

Linking to Side Dish Saturday

Cooking with the Journal-Corn 'N' Bacon Dip

Here is a handy little recipe for a great dip to use with vegetables, crackers, or chips.  It has a wonderful corn, garlic, bacon flavor and is made with ingredients one usually had in the pantry and refrigerator.  It was originally called a “chip” dip, but we rarely eat that kind of snack around here any more.  I usually serve it with various veggies and/or crackers.

I now use Greek Yogurt for half the sour cream to make the dip a little healthier.  I like more garlic, so usually use at least three cloves.  The original recipe called for an 8 oz. can of whole kernel corn.  I don’t buy that size so I just use a 16 oz. can of either whole kernel or cream-style corn instead.  I think that it has more corn flavor with the cream-style corn.   Cooked, frozen corn can also be used.  This means there is more corn (and it’s a veggie, remember?) in the dip.    If made with whole kernel or frozen corn and half sour cream/half Greek yogurt, the dip will be stiffer, almost a spread consistency.  If made with all Greek yogurt and cream-style corn, the dip will be "gloppier".  (Is that a real word? )  The precooked, crumbled bacon bits seem to hold up better in the dip if it will be stored for a few days.  I always fry up some fresh bacon and crumble it for a garnish on the top.

Corn ‘N” Bacon Chip Dip
Cooking for Company
Farm Journal Books, 1968

1 (8 oz.) pkg. cream cheese, softened
1 c. dairy sour cream, low fat is fine (can use half to all Greek yogurt)
1/4 c. mayonnaise, low fat is fine
2 cloves  or more garlic, minced
1/2-1 t. Tabasco sauce or Sriracha Hot Chili Sauce
8 slices bacon, crisp fried and crumbled or about 1/2 c. precooked, crumbled bacon bits
1 16 oz. can whole kernel corn, drained or 1 1/2 c. frozen corn, cooked or 1 can (16 oz.) can cream-style corn

Gradually blend sour cream and mayonnaise into softened cream cheese.  Mix together very well.  Stir in remaining ingredients.  Chill at least 1 hour to blend the flavors.  Makes 3-4 c.  This will keep for a week or so in the fridge unless I have gone at it with a spoon.

Linking to Tuesday Time-Out Link Party
Totally Tasty Tuesdays
Tuesday Talent Show
Tasty Tuesday

Bacon/Cheese Dogs in Blankets

In my effort to get 60 recipes posted by August 1st. so that I can join the Secret Recipe Club, I am suspending Skipping through Blogland posts until August.  So here is a recipe I hope you enjoy.

We don't eat a lot of hot dogs or wieners here, but recently I was able to purchase 1 lb. packages of hot dogs for $ .39.  That is not a typo.  Well, when I can get hot dogs for that price, I am buying them, and will figure out something to do with them.

I was trying to decide what to make for lunch over the weekend and found a package of the hot dogs in the fridge along with a tube of crescent rolls that had been in there awhile.  Still trying to informally do the pantry-cleanup challenge, I decided to use these for lunch.  I remembered a recipe that had been posted over at Barbara Bakes for Bacon Wrapped Cheese Hot Dogs.  They looked so good, that I decided to adapt her idea using the crescent rolls.  I think that these might be a hit with kids.

Bacon/Cheese Dogs in Blankets

1 pkg. hot dogs or wieners with 8 in the package
4 to 8 slices bacon
1 tube crescent rolls
hot dog relish, other relish, or mayonnaise
about 1/2 c. sharp Cheddar Cheese, grated

I prefer to cook my hot dogs in some boiling water for a few minutes to plump them up, but this step can be omitted.  Cook bacon slices until almost crisp but still flexible.  (I used bacon half slices, but think that next time I will use whole slices.)  Place bacon on paper towels to drain.  Drain bacon fat from skillet.
Open crescent rolls and divide into the 8 wedges.  Place wedges on baking sheet.  Spread 1-2 t. hot dog relish over each wedge.
Slit each hot dog in half lengthwise, but not all the way through.  (Next time I will briefly fry the hot dogs, slit side down, in the skillet the bacon was cooked in.)  Place a hot dog about 1/3 of the way below the wide end of a crescent wedge.  Fill the slit with about 2 t. of Cheddar cheese.  Place a bacon slice on top of the cheese.  Wrap the crescent roll over the hot dog, keeping the hot dog upright.  (See photo of uncooked hot dogs.)  Repeat with remaining ingredients.
Bake at 375 degrees 13 to 15 minutes.  Makes 8 hot dogs.  My husband dipped these in Ken's Honey Mustard Salad Dressing.

Linking to:  Full Plate Thursday
Recipe Swap Thursday
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Ingredient Spotlight

Ingredient Spotlight-Curried Cream of Green Bean Soup with Bacon

Here is a little something different to do with green beans.  This makes a good, light soup for a summer lunch.  Green beans, bacon and a little curry powder.  All good things.  The crunchy bits of bacon make for a nice contrast to the creamy soup.  Of course, 2 cups of any other cooked vegetable can be used instead of the green beans, so one can have curried carrot, pea, asparagus, broccoli, or cauliflower soup.

Curried Cream of Green Bean Soup with Bacon

8 slices bacon, diced
1/2 c. chopped onion
!/3 c. chopped red pepper
1 large clove garlic, minced
1 T. butter
3 T. flour
1 (13 fl. oz.) can evaporated milk, regular or 2 %
2 c. cooked fresh or frozen green beans or 1 (16 oz.) can
1/4 t. curry powder
1t. instant chicken bouillon
1/2 c. water.
salt and pepper to taste

Fry bacon in a skillet until crisp, remove to paper towel to drain and set aside.  Drain skillet of bacon grease.  Add onion, red pepper, and garlic to skillet and cook in residual bacon grease until tender.  Set aside.  Melt butter in a medium size saucepan.  Add flour and stir until well blended.  Add evaporated milk and cook over medium heat until mixture begins to thicken.  Remove from heat.  Drain green beans if using canned, saving the liquid in a glass measuring cup.  Place green beans and 1/2 c. of reserved liquid in a blender or food processor.  Blend until smooth.  (If using cooked fresh or frozen green beans, use 1/2 c. water if you do not have the liquid from cooking the beans.)  Add green beans to milk mixture and mix well.  Return to heat.  Add curry powder and instant chicken bouillon.  Add the 1/2 c. water if mixture is too thick.  Cook over low heat 10 minutes stirring often until soup is heated through.  Ladle soup into serving bowls and top each serving with the onion bits.  Makes 4 servings.  Good served with Ritz Roasted Vegetable Crackers.

 Linking to Ingredient Spotlight

Ingredient Spotlight-Bacon and Corn Scramble

Aw, peppers, kind of a love/hate relationship here.  I don’t like the green ones, but discovered a couple of years ago that I do like the red ones.  Also found out that they are very good for you.  I like the yellow and orange one, too; but don't buy them often since they are more expensive.  Now I put red peppers in as many things as I can get away with.  So far hubby hasn’t said anything about it

Here is my contribution to today’s spotlight.  Although I am calling this Bacon and Corn Scramble, it is more of an idea than a recipe; and I use other vegetables:  carrots, peas, green beans, mixed vegetables, etc. to make this side dish also.  I change the herbs/spices up all the time so this dish is very versatile.  I like to use green onions for color if I have them, otherwise I just use regular ones (can be yellow, white or red ).

Bacon and Corn Scramble

2 slices bacon
1 clove garlic, minced
1 bunch green onions, sliced with some of the green part used
1/3-1/2 c. red pepper, chopped
1/3-1/2 c. finely chopped celery
1 can (16 oz.) corn, well drained or 2 c. fresh or frozen corn, cooked
1/4-1/2 t.  herb or spice of your choice (try curry powder, rosemary, basil, thyme, oregano, blends)
salt and pepper to taste

Cook bacon in frying pan until crisp.  Crumble and set aside.  Drain bacon fat from the pan into glass measuring cup.  Wipe skillet with a paper towel to remove residue.  Return 1 T. bacon fat to the skillet.  Heat and add garlic, green onions, red pepper, and celery.  Cook, stirring often, until tender.  Add corn and herb or spice of your choice.  Heat and stir until corn is heated through.  Put in a serving dish and top with the crumbled bacon.  Makes 3-4 servings

Linking up to Ingredient Spotlight at Eat at Home.