Category Archives: Bacon

B.L.T Hot Dogs

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B.L.T Hot DogsFast. Delicious. Two words I would use when describing hot dogs. It is quite rare for us to have hot dogs for dinner, and when we do I will admit it’s usually sliced into Kraft Dinner. Don’t judge, I have kids and hey KD is scrumptious. So last night was fancy schmancy hot dog night. I even toasted the buns. Instead of our usual Kraft Dinner side dish we had homemade guacamole and tortilla chips. I may have eaten a bit too much, as I usually do when guacamole is on the menu.

Recipe from Food Network Magazine 1,000 Easy Recipes

  • 8 hot dogs
  • 8 buns
  • 8 slices of bacon
  • butter
  • mayonnaise
  • chopped tomatoes
  • lettuce ( I used Arugula)

1. Cook bacon until crisp in large skillet, set on paper towel to drain grease.

2. Cook hot dogs in bacon grease, until brown and crispy.

3. While bacon is cooking, butter the hot dog buns. Place butter side down on cookie sheet. Bake for about 7 minutes (or until nicely browned) in 350 degree oven.

4. Top each bun with a hot dog, bacon, mayo, chopped tomatoes and lettuce.

5. Eat and enjoy!

BBQ Beef Shepard’s Pie

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BBQ Beef Shepard's PieTime for another round of The Secret Recipe Club! First I’d like to say a warm thank you to Debbi our brand new hostess, our little club wouldn’t be possible with out those few extra folks willing to do a little extra work! Although Angie , you will be missed! This month I got the pleasure of receiving Steak and Potatoes Kinda Girl, I was excited because that is exactly how  I would describe myself. As per usual there were just far too many great recipes to choose from, I gotta admit, picking the new recipe is my favorite part. I finally decided on the BBQ Beef Shepard’s Pie. We have a Shepard’s pie recipe that we use and love so I thought it would be nice to change it up a bit and as a special bonus this one doesn’t bake, so on these super hot summer days it was a perfect comforting dinner without heating up the whole house. Thanks Desi!

  • 1 lb lean ground beef
  • 1 (11-oz) can whole kernel corn with red and green peppers
  • 1 (4 oz) can chopped green chiles, undrained
  • 1 cup barbecue sauce
  • salt and pepper to taste
  • 1 1/2 lb baby red potatoes, unpeeled
  • Butter and milk, for mashing potatoes
  • 1/4 cup sliced green onions (about 4)
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp ranch dressing
  • 4 slices bacon, cooked until crisp and crumbled

1. Cook ground beef in large skillet until browned, drain. Add corn, green chiles, BBQ Sauce and salt and pepper. Bring to a boil. Reduce heat to low, continue to heat on low until potatoes are done.

2. Cook potatoes until tender in boiling water. Drain and mash with butter, milk ans salt and pepper. Stir in green onions, cheddar cheese, ranch dressing and bacon.

3. Scoop meat mixture on to plate and top with potatoes.

4. Eat and enjoy!

Please check out everyone else’s recipes below:




Secret Recipe Club

Pork and Black Bean Chili with Lime Salsa

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ChiliIt’s hot here, so hot my kitchen has become a no man’s land. No cooking, no baking. Last night for dinner I put some cold chicken and salad in a wrap, served with a side of potato chips, dessert was store-bought cookies! Gasp, I know! Unbelievable! It was fast, and took no heat so I was happy. Last week I made this chili for when we got home after swimming lessons, I love using the crock pot, making supper in the morning and having it bubbling away all day. For dinner we just have to serve it up! I really must use my crock pot more often!

Recipe from Canadian Living The Slow Cooker Collection

  • 4 thick slices bacon, chopped
  • 1 1/4 pound boneless pork, cubed
  • 1 Tbsp vegetable oil
  • 2 onions, diced
  • 1 each, carrot and green pepper, diced
  • 4 cloves garlic, minced
  • 1 1/2 tsp each dried oregano and cumin
  • 1/4 tsp each, salt and pepper
  • 2 cans kidney beans I used 1 red , 1 white
  • 1/2 cup canned tomatoes, diced

Salsa:

  • 1/2 cup grape tomatoes, chopped
  • half orange or yellow pepper, diced
  • 1 green onion, thinly sliced
  • 1 Tbsp lime juice

1. Fry bacon until crisp , place bacon in slow cooker. Cook pork in the bacon grease until brown, place in slow cooker.

2. Drain fat, wipe skillet with paper towel, add oil and fry onions, carrots, green pepper, garlic, oregano, cumin and s+p, until veggies are tender, place everything in slow cooker.

3. Add 1 cup of water to skillet and bring to a boil, use a spatula to scrape brown bits, add to slow cooker. Add additional 1 cup water, beans and tomatoes to slow cooker as well. Stir. cook on low for 6-8 hours.

To make salsa combine ingredients and chill until ready to use.

Serve chili topped with salsa, optional, serve with a side of tortilla chips to dip.

4. Eat and enjoy!!

Ranch Potato Skins

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AppiesWell summer certainly arrived here. It is hot, and beautiful outside. This means first thing in the morning I am running around like a mad woman trying to open all of the windows. Soup is on our menu plan tonight, really I must start looking at the weather once in a while when I make the menu plan, but as I don’t want to groceries to go to waste, soup we will have, I am sure it will be good, just not weather appropriate! Last week, during one of our cold spells we had appetizer night. Two kinds of wings, veggies and dip, and these potato skins. They were so yummy, we didn’t even need additional dip.

Recipe from Hidden Valley The Original Ranch

  • 4 baked potatoes, quartered
  • 1/4 cup sour cream
  • 1 pkg. Ranch seasoning & salad dressing mix
  • 1 cup shredder cheddar cheese
  • 3 slices bacon , cooked and crumbled
  • 1 green onion, chopped

1. Scoop out potato from skin leaving skins in tact. Mix potato with, sour cream and ranch. Sprinkle with cheese.

2. Bake for about 12 minutes at 375 degrees. Remove from oven and sprinkle with bacon and green onions.

3. Eat and enjoy!