Sweet and Sassy Bacon Wrapped Chicken

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine.

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

Happy Cooking!

Chicken Bacon Pasta

1/2 pound bacon, cooked and roughly chopped
1/2 tsp crushed red pepper flakes (or less if you don't want the heat)
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated parmesan cheese
2 whole eggs
1/4 tsp ground black pepper
2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)


Cook the pasta in boiling salted water until done (according to package instructions).

Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water to loosen the sauce.  Top with grilled chicken.

Happy Cooking!

Potato Chip Spirals

1/2 of a 17.3-ounce package puff pastry sheets (1 sheet), thawed

1/4 cup Cheddar cheese spread, softened

3/4 cup crushed kettle cookedpotato chips

2 green onions, minced (about 1/4 cup)

3 strips bacon, cooked and crumbled

Heat the oven to 375°F.

Unfold the pastry sheet on a lightly floured surface. 

Roll the pastry sheet lightly to remove the fold marks.  

Spread the cheese on the pastry sheet to within 1/2 inch of the edge.  

Sprinkle with the crushed chips, green onions and bacon.  

Starting at a short side, roll up like a jelly roll.  Place the pastry, seam-side down, onto a baking sheet.  

Refrigerate for 15 minutes or until the pastry is firm.

Cut the pastry crosswise into 20 (1/2-inch) slices.  Place the slices, cut-side down, onto 2 baking sheets.

Bake for 20 minutes or until the pastries are golden brown.  

Let the pastries cool on the baking sheets on wire racks for 10 minutes.

Preparation Shortcut: Save on prep time by using store-bought fully cooked bacon in this recipe.

Serving Suggestion:  Serve with sour cream and salsa for dipping.

Time-Saving: For easy cleanup, line the baking sheets with parchment paper.

Happy Cooking!

BLT Mac & Cheese

This is a smash up of a classic sandwich and classic comfort food.

1 loaf (32 oz) prepared cheese product, cut into large cubes

1/4 cup butter

4 cups whole milk

1 package (16 oz) elbow macaroni

2 cups shredded sharp Cheddar cheese (8 oz)

2 cups small cherry tomatoes

1 bag (9 oz) fresh spinach

1 lb bacon, crisply cooked, crumbled

1 cup plain or Italian-style panko crispy bread crumbs

In large microwavable bowl, place cheese cubes, butter and milk. Microwave uncovered on High 8 to 10 minutes. Stir with whisk; microwave on High 4 minutes longer. Stir again; repeat microwaving until all cheese is melted and mixture can be stirred smooth, a total of about 15 minutes.

Heat oven to 350°F. Cook macaroni in boiling salted water 3 minutes less than directed on box (macaroni should be firm). Drain; place in 15x10-inch (4-quart) glass baking dish. Pour melted cheese sauce over macaroni; mix well. Stir in shredded cheese, tomatoes and spinach.

Cover dish with foil; bake 30 minutes. Uncover; sprinkle bacon and bread crumbs evenly over top. Bake 5 minutes longer or until top is lightly browned. Cool at least 10 minutes before serving.

Happy Cooking!

Bacon and Corn Griddle Cakes

This recipe will make you wanting this again, and again....

It has Bacon - should I say more?

8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving

In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.

While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.

Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.

Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

Happy Cooking!

Loaded Baked Potato Casserole

(2) 16oz sour cream

2 cups shredded sharp cheddar cheese

(2) 3oz bags real bacon bits

1 packet dried Ranch Dip mix

1 bag frozen shredded hash brown potatoes

Preheat oven to 400°.  Spray 9×13 baking pan with non-stick spray.

Mix all of the ingredients together in a large bowl. 

Pour casserole mix into pan.  

Bake 50 – 60 minutes or until edges are bubbling and top is nice and brown.

Happy Cooking!