Bacon and Cheese Stuffed Mushroom Dip

 

BACON AND CHEESE STUFFED MUSHROOM DIP

 

Awesome dip – probably one of my best so far!  Love the flavors!  Great for all those fun times with friends.  This one is bound to go over very well.  I can't say it enough.  This is delicious!!  Although I served it with low-carb veggie sticks, I think it would lend itself beautifully to pork rinds actually, or even low-carb crackers or FLACKERS from Wal-Mart for convenience.  You can actually find commercial crackers (small size crackers) that are no more than about 1 gram of carb per cracker.  Those would be a good addition as well as the pork rinds, I think.  Anyway, it was good just eating it with a spoon!  It's good cold as well and it's good on chicken or steak. lol I think I just love this!  Good stuff!

 

5 slices bacon, cooked crisp and chopped

  (reserve bacon fat)

1 tbsp bacon fat (15 mL)

1 lb mushrooms, chopped (0.45 kg)

¹/₂  tsp Italian seasoning (2 mL)

¹/₄  tsp seasoning salt (1 mL)

1 tbsp bacon fat (15 mL)

¹/₂  cup chopped red pepper (125 mL)

¹/₂  cup chopped onion (125 mL)

2 tsp bottled crushed garlic (10 mL)

Cheese Mixture:

8 oz regular cream cheese, softened (250 g)

¹/₄  cup sour cream (60 mL)

¹/₄  cup mayonnaise (60 mL)

1¹/₂  cups half-and-half mixture of Cheddar and (375 mL)

  Mozzarella cheese, divided

¹/₂  tsp black pepper (2 mL)

¹/₄  tsp salt (1 mL)

 

In nonstick frying pan, in 1 tbsp (15 mL) bacon fat, cook mushrooms until the moisture has evaporated and they are turning brown in spots.  Sprinkle with Italian seasoning and seasoning salt and toss.  Set aside in a medium bowl.  To the pan in 1 tbsp (15 mL) bacon fat, add red pepper, onion and garlic, and cook until the onion is translucent and soft.  Add to the mushrooms.

 

In food processor, process cream cheese.  Add sour cream, mayonnaise and 1 cup (250 mL) of the cheese mixture, black pepper and salt; process.  Add to the mushroom mixture and combine well.  Turn out into a 2-qt (2 L) casserole dish.  Sprinkle the top with the remaining cheese and crispy bacon bits.  Place in 350°F (180°C) oven and bake 20 minutes, or until hot and bubbly.

 

Yield:  8 servings

 

Sausage Muffins

Sausage Muffins! 1 cup of Bisquick, 1 lb cooked sausage, 4 eggs beaten, & 1 cup of shredded Cheddar cheese. 350 degrees 20 minutes. YUM!

Million Dollar Dip

Million Dollar Dip

5 green onions, chopped
8 oz. cheddar cheese, shredded
1- 1/2 cups mayonnaise
1 jar Hormel Real Bacon Bits
1 pkg. slivered almonds

Mix the onions, cheese, mayo, bacon bits, and slivered almonds together. Chill for 2 hours.
Serve with favorite cracker. (Tastes best with butter flavored crackers such as Ritz or Club).

Bacon Cheeseburger Bombs

Ingredients

1

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits

1

lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs

1

block (8 oz) Cheddar cheese, cut into 16 cubes

16

slices bacon

Long toothpicks or skewers

Canola oil for frying

Directions

1. Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
2. In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
3. For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.
4. For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Cheesy Biscuit Bites

 

Ingredients:
2 (10 count) cans flaky biscuits (Grands Jr)
1 lb sausage (Tennessee Pride)
2 cups shredded cheddar cheese

Directions:
1. Preheat oven to 400.

2. Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.

3. Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers.

4. Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.

Purple Rain

Bacon Double Cheeseburger Stuffed Meatloaf

 

Bacon Double Cheeseburger Stuffed Meatloaf

Serves 4-6  |  ACTIVE TIME 15 Min  |  TOTAL TIME 1 Hour 15 Minutes

1 pound 93% lean beef
1 cup Panko bread crumbs
½ cup 2% milk
6 tablespoons ketchup, divided
1 tablespoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
1 large egg
1 tablespoon brown sugar
8 ounces mild cheddar cheese, shredded
1 pound bacon, uncooked

Preheat oven to 350°F.

In a large bowl combine beef, bread crumbs and milk.  Pouring milk directly over bread crumbs.  Add 2 tablespoons ketchup, Worcestershire and steak seasoning. Set aside.

In a small bowl, crack egg and beat it slightly.  This helps prevent overworking the meat while combining, resulting in a tougher meatloaf.  Add egg to large bowl with meat mixture.  Combine well with hands, do not overwork the meat mixture.

Gentle press meatloaf into bowl and divide in half.  Place first half into 7x10” baking dish and form into a flat meatloaf  Gently press the center in to create a rim around the outside of the meatloaf.  Add shredded cheese into the center of the meatloaf. 

Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan.  Set op top and press the sides together to seal in the cheese.  Form into a loaf shape about 1½ - 2” tall.

You may notice cracks in the loaf.  Run your hands under warm water and then across the meatloaf to smooth the cracks out.  Set meatloaf aside.

In a small bowl combine 4 tablespoons ketchup and 1 tablespoon brown sugar.  Mix well with a fork.  Apply glaze evenly all over your meatloaf (except the bottom). 

Arrange bacon slices over the top of the meatloaf.  Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side.  Arrange remaining bacon over the top.  Tuck the ends of the bacon under the meatloaf (this prevents curling).

Place meatloaf in the oven and bake until bacon is crispy, about 1 hour. 

Remove from oven.  Allow to rest uncovered for 20 minutes.  Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian