You’ll love these because what’s NOT TO LOVE????? Bacon, cheese, and bread–the bread absorbs the bacon grease and you’ve got a killer tailgate/fatty snack on your hands. Put these three ingredients on your grocery list and don’t look back. I splurged on thick cut bacon because it was cheaper than the regular bacon, major sale, but don’t feel obligated. Go with what works. But one thing: DO NOT use turkey bacon…unless it’s an allergy or a religious choice…..and all jokes aside–these are amazing. ps: use what you want, i love me some pig!
If you want a healthy tailgate dish please pass go, collect your $200, and leave me your share of these because this is WAY better payment than the new kitty cat piece in the monopoly game! I did see this recipe on Plain Chicken first so I can’t take full credit. The only change I made was the thick cut bacon and let’s be honest: this isn’t rocket science folks. Thicker bacon = more bacon lovin’….like McLovin’ but only BETTER!
Side note: you could serve these an appetizer and then no one will be hungry and care if you put out mud soup as the main course. These are ‘that good.’ I want to eat a whole pan….and then put myself on lipitor….. 😛
- white bread
- bacon (thick cut if possible)
- cheese whiz/spray cheese in a can (man)
- Preheat oven to 375.
- Cut off bread crusts. Flatten bread with a rolling pin. Cut bread slice in half. Spread each half with cheese whiz.
- Cut bacon slices in half. Place bread slice on top of bacon half (cheese side up). Roll up and secure with toothpick. Repeat with remaining bread and bacon.
- Place a baking rack on a foil lined pan. Place bacon roll ups on rack and bake 25-30 minutes, until bacon is crispy.
Bacon Wrapped Brown Sugar Chicken
Bacon Wrapped Weenies
Mother Nature reminded us that she’s the boss last week by ushering in freezing temps and a bit of snow!
Simply adorable. The end. Oh, and they’re amazingly good too! You’ll love these for any kind of snacking environment because they are simply adorable, portable, and let’s face it: sweet, salty, & peanut buttery to the core (really, the core of the bugle here folks). No jokes.
These were a hit at the tailgate last week and I know we’ve got quite a bit of college football and a whole lotta NFL football left, so this recipe will NOT go to waste. Pin this bad boy, you’re gonna want to get some bugles the next time you the grocery store!
- a bag of regular bugles (remember when you put them on all of your fingers? no, just me? hhmmmm, forget i said that)
- peanut butter (i use peter pan reduced fat creamy)
- semi-sweet, milk chocolate, or white chocolate-melted in microwave or double boiler
- sprinkles (which i had none of for fall–lame)
- Sort your bugles–the really narrow ones won’t fill with peanut butter which is a damn shame. A damn shame you have to eat them!
- Take a cup of peanut butter and warm it in the microwave about 20 seconds, just to get it a bit softer.
- Put the peanut butter in a sandwich bag or small plastic bag
- Snip corner.
- Fill the bugles. You can use a knife to do this, but I like to squirt it in. Don’t judge.
- Melt your coating of choice. I did half semi-sweet and half white chocolate.
- Dip your ‘cones’ into the chocolate and cool on waxed paper
- If you have sprinkles or other fun additions, put them on while the chocolate is still wet.
- Put in the fridge until firm and set. About 30 minutes.
- Store in airtight containers.
- Eat like a boss.
bacon cinnamon rolls
salted caramel butter bars
You’ll love this recipe because it’s easy to make, cooks itself, and there’s minimal prep work on the back end when supper time rolls around. When chicken is on sale for about $1/lb, I stock up and hog up freezer space like it’s nobody’s business. Good thing I’m single and ready to mingle. Perhaps a man will fall in love with my soup!
My ‘crack pot’ and I have an understanding. Whatever I put in, I will eat as long as she doesn’t screw it up. Crack pot (yes, that’s my name for her) and I have had several tries with soup and we enjoy the process each time. I made a big batch of this on a day that I wasn’t working until 8 p.m. so I could eat the leftovers on all the other days of the week when I was out working late. It works out pretty well actually. For everyone, including me! It takes only a few minutes to prep everything, the chopping is the most time consuming part, and I put it on low and walk out of the door to work. I pull the chicken, let it cool so I can pick/chop it, and throw the noodles in for an hour. I usually add the chicken back in at the very end, but if you’re crunched for time, just go ahead and add it with the noodles. Whatever works for you.
20 min. prep + cook time
- 2 1/2 to 3 1/2 pounds chicken pieces
- 4 cups water
- 4 cups chicken broth
- chicken boullion or chicken broth powder will amp up the chicken ‘flavor’ here–try some out, I usually put some in
- 1 teaspoon salt, or to taste, depending on saltiness of broth
- 1/4 teaspoon pepper
- 1 small onion chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1/4 cup parsley, chopped
- 1/2 teaspoon dried marjoram or basil
- 1 bay leaf
- 6 ounces noodles
- Place all ingredients except noodles in the Crock Pot.
- Cover and cook on low for 5 to 6 hours.
- Remove chicken and bay leaf from pot
- Remove meat from bones, dice, and return to broth, and add the noodles.
- Cook another hour or until noodles are done (about 1/2 hour on high).
- Or, cook the noodles separately and add them just before serving.
- Taste and season before serving to make sure it’s ‘just right.’
Creamy Tomato Tortellini Soup
Since I’m not 16 and the duck face is so last year, I grabbed these one morning when the sun was absolutely gorgeous coming through the windows.
The smell of wet leaves reminds us that soon we’ll switch out our clothes and add an extra layer when we head out the door.
My favorite season is upon us and it reminds me my house is still dirty, laundry dirty, and life is chaotic. However, it can all wait because I can never get enough of fall!!