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Breakfast, lunch or dinner, bacon, with all its smoky, salty goodness, makes any dish better. Is it any wonder bacon is a favorite food topic of mine, and many other people? It's so versatile.
Think about it. Bacon is much more than a breakfast food. It's the flavor ingredient in a lunchtime BLT sandwich or special wrap, and in an easy cheesy slow-cooker dip, perfect for any gathering.
For a delicious brunch or dinner entree, Bacon-Cheese Puff Pie is a winner. How could it not be? It's made with an entire pound of bacon.
Get ready to get your bacon on!
Hot Bacon Cheese Dip
2 (8-ounce) packages cream cheese, cubed
4 cups shredded cheddar cheese
1 cup half-and-half cream
2 tsps. Worcestershire sauce
1 tsp. dried minced onion
1 tsp. prepared mustard
16 bacon strips, cooked and crumbled
Tortilla chips or French bread slices
Directions: In a 1 1/2-quart slow cooker, combine the first six ingredients. Cover and cook for 2 hours or till cheeses are melted, stirring occasionally. Just before serving, stir in bacon. Serve warm with chips or bread slices. Makes 4 cups.
Bacon-Cheese Puff Pie
1 (9-inch) unbaked pastry shell
1-pound sliced bacon, cooked and crumbled
1 large tomato, peeled and sliced
1 cup shredded cheddar cheese
3 eggs, separated
3/4 cup sour cream
1/2 cup all-purpose flour
1/2 tsp. salt
Paprika
Directions: Line un-pricked pastry shell with a double thickness of heavy-duty foil. Bake in preheated 450-degree F. 5 minutes. Remove foil. Bake 5 minutes longer. Cool completely.
Sprinkle bacon over crust. Top with tomato and cheese. In large bowl, beat the egg yolks, sour cream, flour, and salt until smooth. In another large bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika.
Bake at 350-degree F. for 45 minutes or till knife inserted near center comes out clean. Let stand 5 to 10 minutes before cutting. Serves 6.
Cobb Salad Wraps
4 bacon strips, cooked and crumbled
1/2-pound boneless skinless chicken breasts, cooked and shredded
1/2 cup chopped avocado
1 celery rib, thinly sliced
1 green onion, sliced
2 T. chopped ripe olives
2 T. crumbled blue cheese
2 T. lemon juice
1 T. honey
1 1/2 tsps. Dijon mustard
1 garlic clove, minced
1/4 tsp. dill weed
1/4 tsp. salt
1/8 tsp. pepper
1 T. olive oil
4 romaine leaves, torn
4 (8-inch) whole wheat tortillas, warmed
1 medium tomato, chopped
Directions: In small bowl, combine the chicken, avocado, bacon, celery, onion, olives and cheese. In another small bowl, combine the lemon juice, honey, mustard, garlic, dill weed, salt and pepper. Whisk in the oil. Pour over chicken and bacon mixture; toss to coat. Place lettuce on each tortilla; top with 2/3 cup chicken mixture. Sprinkle with tomatoes; roll up. Serves 4.