Ingredients:
- 1 pd. bacon
- 1 diced green pepper
- 1 diced onion
- 4 15 oz. cans of pork and beans
- 1 cup ketchup
- 1 cup brown sugar
- 1 Tbs. Worcestershire sauce
Directions:
- Fry bacon until crisp and crumble into pieces.
- Cut up green pepper and onion and cook in the bacon grease until soft.
- Combine all ingredients into large pot.
- Heat until simmering. Cook for at least an hour.
Ingredients:
- 1 block of cheddar cheese
- 5 hot dogs rinsed
- 5 slices of bacon
- 5 hot dogs buns
- Preheat oven to 425. Sice cheese into 5 1/4 inch thick slices. Cut again in half lengthwise.
- Butterfly hot dogs lengthwise. Place 2 cheese slices into hot dogs and close. Wrap bacon tightly around hot dog covering entire surface.
- Place on greased baking sheet 10 min or until bacon is crisp. May use broiler to crisp bacon further in broiler if bacon does not get crisp in oven. Remove from oven. Allow grease to come off for 1 minute on paper towels. Place into hot dogs buns and serve.
Ingredients
- 8 medium Russet baking poatoes
- 2 tbsp. butter
- 1 cup sour cream
- 2 1/2 cups shredded sharp Cheddar Cheese
- 1/4 cup heavy cream
- 1/2 cup milk
- salt and pepper
- 4 strips bacon, cooked and diced
- 3 green onions finely chopped
- Pierce potatoes with a fork,wrap in foil, and bake at 400 for 1 hour or until soft.
- Cool 10 minutes.
- Slice off top 1/3 of each potato, lengthwise. Hollow skins with a spoon leaving about /4 of the potato inside.
- In a bowl, combine potato interior, butter, sour cream, 1/2 cheese, heavy cream, milk, and salt and pepper. Mash until smooth.
- Stir in bacon and onions. Fill each potato skin with mixture and top with remaining cheese.
- Bake at 350 for 15 min or until cheese has melted.
Ingredients
- 1 pkg. frozen chopped spinach, thawed and drained
- 1 lb. velveeta, cut in 1/2 cubes
- 4 oz. cream cheese, cut up
- 1 can diced tomatoes and green chilies, undrained
- 8 slices bacon, crisply cooked and crumbled
- Combine ingredients in microwave bowl.
- Microwave on high 5 min. stirring after 3 minutes.
Ingredients
- 6 small baking potatoes
- 2 tbsp. butter, melted
- 2 tsp. seasoned salt
- 2 tbsp. grated parmesan cheese
- 1 1/2 cups shredded cheddar cheese
- 4 strips bacon, cooked and crumbled
- 3/4 cup sour cream
- 2 tsp. fresh chives
- Lightly grease outside of potatoes, cut small slit in top and bake at 425 for 45 minutes.
- Let stand until cool enough to handle, about 15 minutes.
- Cut potatoes in half lengthwise and scoop out cooked potato, leaving a thin layer.
- Brush outside and inside with melted butter.
- Sprinkle inside with soft and parmesan cheese. Place on lightly greased baking sheet.
- Bake 8 minutes or until crisp and bubbly.
- Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted.
- Top with sour cream and chives.
Ingredients
- 1/2 green bell pepper, finely chopped
- 1 1/2 medium tomato, finely chopped
- 1 bottle Ranch dressing, can be reduced fat Ranch
- 2 boxes Jiffy corn muffin mix, crumbled after cooked
- 2 cans pinto beans, drained
- 2 cans corn drained
- 1 pk. thick bacon, finely shredded
- 1 pk. cheese, shredded
- 1 cup green onion
*Makes a huge bowl, reduce ingredient sizes as necessary.
- Cook Jiffy corn muffin mix per package and let cool, crumble and add to bowl.
- Cook bacon till crisp, When cool, crumble and add to bowl.
- Add all other ingredients to bowl and mix well.
- Chill in refrigerator for 2 hour or until served.
