Bacon Gouda Stuffed Bell Peppers

Bacon Month 2014 Square 800

 

#BaconMonth is coming to an end. No more bacon recipes. Ever. How sad. Just kidding! Of course there will be bacon recipes, just not twice a week. Haha! Bacon Month has been hosted by the amazing Julie of White Lights on Wednesday with a new bacon focused cookbook giveaway each week. The final giveaway is for a copy of The Bacon Cookbook. You can enter below, but first let me tell you about what I made for today!

I was torn on what to make for the final recipe. I knew I wanted to do something with bell peppers, but couldn’t decide whether I wanted it to be an entree or an appetizer, spicy or mild, or which cheese to use. So I turned to my Facebook page and asked my followers: Bell peppers stuffed with chorizo, bacon, and goat cheese (entree) OR bell pepper stuffed with bacon and Gouda cheese (appetizer)? All but one said the recipe I am sharing today! I LOVE my Facebook fans, when they get to see my posts that is.

 

Bacon-Gouda-Stuffed-Bell-Peppers-2

 

These stuffed peppers are extremely mild compared to what I would normally make, so they would be great for a party with a group of people that don’t like spicy foods, or for kids. They are also really easy to make, just 5 ingredients including seasoning. You’ll want to serve them hot, but not right out of the oven, so if you are making a bunch for a party I would keep them warm in a 200 degree oven.

Baked-Bell-Peppers-with-Bacon-and-Gouda

 

Gouda cheese doesn’t melt in the oven like some other cheeses, instead it gives the peppers a crispy baked cheese topping. If your like me and would like to add a little bit of spice to them, add just a pinch of cayenne pepper to the cheese mixture.

Giveaway info:  Giveaways are open to US and Canadian residents.  Canadian residents will receive an amazon.com egiftcard in the amount of the book’s price.  Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”). 

a Rafflecopter giveaway
Bacon-Gouda-Stuffed-Bell-Peppersjpg  

Bacon Gouda Stuffed Bell Peppers
 
Prep time
Cook time
Total time
 
Sweet bell peppers stuffed with a simple mixture of bacon and Gouda cheese. Great for the mild-loving crowd, or add a pinch of cayenne for heat!
Author:
Recipe type: Appetizer
Serves: Makes 32 stuffed peppers
Ingredients
  • 8 small to medium green bell peppers
  • 1 pound bacon
  • 3 cups finely shredded aged Gouda cheese
  • ⅓ teaspoon garlic powder
  • ⅓ teaspoon black pepper
Instructions
  1. Cook bacon in a large pan over medium-high heat until crispy. Drain on paper towels then crumble. Preheat oven to 425 degrees F.
  2. Slice each pepper in half, remove the seeds and thick membranes, then slice each half in half again.
  3. In a medium bowl, combine the shredded Gouda, garlic powder, and black pepper. Toss with your hands to mix.
  4. Place a little crumbled bacon in the middle of each slice of pepper, top with a pinch of cheese mixture to cover. Place on a parchment paper lined large baking sheet. Bake in the preheated oven for 13-15 minutes or until cheese is golden and peppers are sizzling. Serve warm.

  Check out the final recipes made for Bacon Month!

Pineapple Cherry Dump Cake -Guest Post from Jodi Ambrose

Can you believe Labor Day is just three days away? I can’t even believe school started already, much less Fall is right around the corner. Ugh, just about the only thing I like about fall is pumpkin. Never mind, forget that, let’s talk about Labor Day cookouts! A few days ago my friend Jodi shared her mom’s recipe for Macaroni Salad here, and she’s back today with another recipe. I have to admit I’ve never made a dump cake in my life, but this sounds good and REALLY easy! I would love it if you would check out Jodi on Jodi Ambrose Blog but I have to warn you, she’s kind of racy, and funny! She’s not a food writer, either, well minus the fact that she wrote a  cookbook ;). That two of my recipes are in, and I love the title of, Darn Good Eats: The Cookbook for Creative Chefs and Reluctant Cooks. Randomly, most days I’m both! I’ll leave you to Jodi now, enjoy!

 

 

Those of you who know me, know that while I have a million great recipes, most of them are too complicated for me to make—so I rely on the hubby to cook them.

Alas, this one even I can make. Anyone could make it. I mean that seriously. If you blindfolded yourself and tied one hand behind your back, and had 4 shots of vodka, you could still easily make this and not mess it up. Hence why it is the perfect recipe for me!

Again, this is one of mom’s recipes. She’s always been the most amazing cook so I’ve pilfered quite a few from her over the years.

I hope you love this as much as I do.

Mom’s Pineapple Cherry Dump Cake

(Though it should be called “Goodies swamped in butter” as that may be a more accurate title!)

 

 

Pineapple Cherry Dump Cake

Image credit Tammille Tips

The list of yum yums:

One 18- to 20-ounce can of cherry pie filling—the extra cherry kind if possible
1 – 1½ sticks of butter
One 20-ounce can of un-drained pineapple rings
1 box of yellow cake mix

Dumping it all together:
Preheat the oven to 350 °F.
Butter the bottom and sides of a 9×13 glass dish.
Place a single layer of pineapple rings on the bottom of the dish and pour the juice over the pineapple.
Pour the can of cherry pie filling on top of the pineapple and spread so the cherries are distributed evenly.
Pour the dry yellow cake mix over the pineapple and cherries and level it out. Don’t mash the cake mix, just gently level it out and make sure it’s evenly dispersed.
The take a stick or stick and a half of butter, slice it into 1/8-inch thick slices and put it over the entire cake top about an inch apart.
Bake at 350 °F for about an hour or until the top is crispy brown.

I can’t even begin to describe how tasty this cake is. And seriously, have you ever read an easier cake recipe? It’s even easier than boxed cake. I would serve this cake to a chef. A president. A Nobel Prize winner. There is no shame in serving this cake to anyone and everyone. It may have taken you 3 minutes to make it, but no one would ever guess that in a million years. It is absolutely fantastic.
I hope you love these two recipes. They’ve been staples in my home for many decades and are always crowd favorites. Plus, they are super easy and don’t take much time, which gives you just that much more of your weekend to enjoy spending with friends.
One final thing: A HUGE, heartfelt thanks to Bernadette for inviting me to write a guest post for her amazing blog! I love her recipes and her! She’s always such a bright spot for me and I’ve made quite a few of her delicious concoctions (well, the hubby has made most of them!) and have loved each and every one of them.
I’m delighted to be able to share two of my favorite family recipes with her wonderful readers.
Take care and enjoy the yum yums!
Jodi Ambrose
www.jodiambroseblog.com
www.jodiambrose.com


DISCLAIMER: This recipe is credited to Jodi Ambrose (and her mom, of course!). The photo is credited to Tammilee Tips due to Jodi’s camera not working. Rants From My Crazy Kitchen makes no claim to the photo. 

Huevos Rancheros with Bacon Tortillas

Welcome to the last week of #BaconMonth! I hope you found some great new recipes this month thanks to Julie at White Lights On Wednesday.  I have to say I’m particularly fond of this one. I love sunny side up eggs, and Mexican foods! I adapted this recipe from one I found in the September 2014 issue of Food Network Magazine. The original recipe called for broiling the tomatoes for the salsa until charred first, but the tomatoes from my garden weren’t exactly perfect so I decided to skip that part and chop them instead. The salsa does take a while to make, so make it a day ahead if you can, and then reheat over low heat right before serving. Since it’s #BaconMonth I also decided to add a little extra bacon to the tortillas, which made the dough a little more crumbly, and I had to be careful when turning them while frying. I do think the tortillas are a little thick when made as directed, but my husband doesn’t think so. Try frying one and if you think it’s too thick just flatten the rest a little thinner.

 

Huevos Rancheros with Bacon Tortillas

 

For the final week of Bacon Month a copy of The Bacon Cookbook is up for grabs! It looks good, okay I mean anything with bacon looks good to me, but I’m sure you will like it, too! Contest is open to US and Canadian residents 18 and older. Canadian resident will receive an amazon.com egiftcard in the amount of the book’s price.  Winners will be announced within 48 hours, and will have 48 hours to claim prize, and entries will be verifies (no “giveaway accounts”).

a Rafflecopter giveaway

 

Huevos Rancheros with Bacon Tortillas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican American
Serves: 4
Ingredients
  • For the salsa:
  • 3 cups chopped tomatoes
  • 2 cherry hot peppers, diced
  • 2 cloves garlic, minced
  • ½ cup chopped red onion'
  • ½ cup chopped green pepper
  • ¼ cup chopped cilantro
  • 2 tablespoons extra light olive oil
  • ½ teaspoon salt
  • For the Tortillas:
  • 8 slices smoked bacon
  • 1 cup masa harina (instant corn flour)
  • ¾ cup warm water
  • 2 tablespoons vegetable oil
  • pinch Kosher salt
  • For the eggs:
  • 4 large eggs
  • ½ cup finely diced pepper jack cheese
  • 1 tablespoon vegetable oil
Instructions
  1. For the salsa:
  2. Combine the chopped vegetables in a large pot along with the olive oil, cilantro, and salt. Bring to a boil, and cook, stirring occasionally, for 10 minutes. Cover and set aside if continuing with the recipe, or allow to cool and refrigerate in a covered container until the next day, then reheat over low heat right before serving.
  3. For the tortillas:
  4. Cook the bacon in a large nonstick skillet over medium-high heat until crisp, drain on paper towels, and crumble. Reserve bacon grease in the pan. In a medium bowl, combine all but about a tablespoon of the bacon, masa harina, and a pinch of Kosher salt.Stir in the warm water and knead until the dough is soft, about two minutes. Divide the dough into 4 pieces; roll each into a ball, then flatten into 4-inch round disks.
  5. Heat the vegetable oil in a cast iron skillet over medium-high heat. Add the tortillas and cook for about 4 minutes, until golden brown on the bottoms. Turn carefully and cook for about 3 more minutes. Turn again and cook until browned and cooked through, about 1 minute. Remove from pan and wrap in foil to keep warm.
  6. For the eggs:
  7. Add the vegetable oil to the bacon grease in the nonstick pan and return to the stove over medium heat. Add the eggs and fry until the whites are set, 3-5 minutes.
  8. Spoon a little of the salsa onto four plates. Place a tortilla on each plate and top with an egg. Top with additional salsa, reserved bacon, and finely diced pepper jack. Serve immediately.

 

Check out all the great recipes being shared this week!

Slow Cooker Broccoli Au Gratin

I was invited to guest post on my friend Christina’s blog, It’s A Keeper, for her Slow Cooker Summer Series!

 

Slow Cookin Summer: Easy Recipes for a Slow Cooker on It's a Keeper

 

With all the produce I’ve been getting from my CSA, I decided I should try Broccoli Au Gratin, but I couldn’t find one single recipe for it made in the slow cooker anywhere. Not in cookbooks, Google search, Pinterest, nowhere, and to be completely honest, I had never even made it in the oven like normal. So, I invented it!!

Broccoli-Au-Gratin

 

I would love for you to head over and check out my post, and while you’re there, check out all the other great slow cooker recipes that were shared this summer! You can find my post by clicking here> Slow Cooker Broccoli Au Gratin and I’ll be back twice more this week for the final week of #BaconMonth, I can’t wait for you to see what I made tonight!

Mom’s Macaroni Salad -Guest Post From Jodi Ambrose

Well, my daughter started Kindergarten yesterday, and I have a little announcement to make. For now, I’ve decided not to go back to work outside of home full time, but instead I am going to be food blogging/recipe developing full time! This means lots of new recipes to share with all of you in the coming months! But first, I have to get myself into a schedule and there isn’t any school on Friday or Monday for Labor Day and next week I desperately need to audit myself. You see, I’ve been making some money from sponsored posts and the ads on this blog this year, but I have done a horrible job of keeping track of what I made from where and what I spent where! I am extremely grateful for my guest poster this week, Jodi Ambrose, she’s has brought two recipes to share with you this week! Jodi isn’t a food blogger, we “met” through our blogs, I think her’s is fabulous! Check out Jodi Ambrose Blog. Then she wrote a cookbook and asked me to contribute, which was great! Today she is sharing her mom’s macaroni salad recipe, and it sounds fabulous! Here’s Jodi.

 

With Labor Day less than a week away, I thought I’d share with you my two easiest-to-make foods that go great with whatever you might be throwing on the grill.
The first is the absolute, hands-down best macaroni salad I’ve ever eaten. It’s mom’s recipe and I’ve enjoyed it every summer since I was a little girl.
One of my favorite things about this salad is that it doesn’t have a bunch of weird junk in it. I think sometimes people get so obsessed with making food all fancy and complicated that they lose sight of what makes it taste so good—simplicity.
This salad has a clean, crisp, summer taste to it. It is one of my all-time favorite things to eat while sitting in the backyard and watching the chickens play as the sun goes down.

Mom’s Macaroni Salad

 

macaroni salad

 Image credit Gourmet Kosher Cooking  

Stuff you’ll need:
1 one-pound box of elbow macaroni
½ – 1 green pepper
4 good-sized tomatoes
1 large cucumber
½ – 1 medium-sized, sweet onion, depending on how onion-y you like stuff. Don’t use a yellow or red, they are way too potent—look on the label of the onion for the word “sweet”. If you can’t find a sweet onion, look for the flattest, squished looking onion you can find. As the produce wizard at the store shared with me, the flat onions are sweeter than the round ones, so go with that if you need to.
¾ – 1 cup of mayonnaise* (maybe more)
Salt and pepper, to taste
*I use Kraft Mayo with Olive Oil™ as I can’t tell the difference between it and regular mayo, but it has way fewer calories and less fat than the regular kind.

Putting it all together:
1. Cook the macaroni according to the directions on the box.
2. Once it’s cooked (don’t overcook it) dump it into a colander and thoroughly rinse it with cool water.
3. Empty the macaroni into a large bowl.
4. Cut the tomatoes into small, bite-sized pieces and add to the bowl.
5. Peel the cucumber and cut into small, bite-sized pieces and add to the bowl.
6. Cut the green pepper into large chunks (I do this because I don’t want to bite down on a piece of green pepper, so keeping the chunks large helps me avoid actually eating one, but it does add a nice flavor to the salad—you can cut it any way you want) and add to the bowl.
7. Dice the onion into very small pieces (you don’t want any big bites of onion either, but you do actually want onion in your mouth) and add to the bowl.
8. Add about 1/2 the mayonnaise and stir. Continue to add the mayo until it’s got enough for you. Some people like tons of it, some people don’t.
9. Add salt and pepper. Taste it. Add more salt and pepper as necessary.
10. Refrigerate for at least a couple of hours so everything has time to chill. If you can, refrigerate it overnight. It is at its absolute best on the second day.
11. Before serving, make sure to stir and taste-test it one more time to make sure it has enough salt. It will be bland if it doesn’t have enough salt.

You can also find Jodi here, you might want to order her cookbook!

www.jodiambrose.com

 

DISCLAIMER: This recipe is credited to Jodi Ambrose (and her mom, of course!). The photo is credited to Gourmet Kosher Cooking due to Jodi’s camera not working. Rants From My Crazy Kitchen makes no claim to the photo. 

Easy Strawberry Honey Spinach Smoothie/Recipes For Back to School

This shop has been compensated by Collective Bias and it’s advertiser, Price Chopper. All opinions are mine alone.

My 5 year old daughter started Kindergarten today! Many other kids are going back to school this week, and everything is hectic. She has been getting lunch at preschool for the past two years, but now I’m faced with school lunches five days a week. This is a problem since I have the world’s pickiest eater! I feel like I’ve said that before…because I have. Luck for me Price Chopper Supermarkets , just a few blocks from me, has everything I need for my picky eater and quick and easy recipes. So, I headed out for everything I needed for lunch and snacks for the first week of school.

Hillshire-Lunch-Meat

Full disclosure, I shop at Price Chopper more than anywhere else, and find good savings on their Facebook page. I’m also an Advantage Card member, which gets me savings not only in store but on gas. Everybody needs to save money, especially me!

I started thinking about what my daughter would actually eat for lunch. Although she is extremely picky, she does like avocado,  cheese, yogurt, and even spinach! So I decided a turkey sandwich made with Hillshire Farm Naturals Slow Roasted Turkey, Colby jack cheese (it’s mild and colorful so kids like it!), and avocado on whole wheat bread, along with an easy smoothie made with flavored Yoplait yogurt and spinach would be great.

Yoplait-Isle

 

I knew she would like the sandwich. I tried convincing her to let me put tomato on it, but she wouldn’t have it. I should also mention that she doesn’t like anything on sandwiches, no mayo, mustard, anything. Of course every kid is different, that’s why I’m not including a “recipe” for the sandwich, just add whatever your kid will eat.

 

Hillshire-Naturals-Turkey-Colby-Jack-Avocado

 

I wasn’t so sure about the smoothie. She does like all of the ingredients, but I didn’t know how she would feel about them blended together. She drank some, said she doesn’t like it, drank some more without me asking her to, said she doesn’t like it again, but kept drinking it. She even took it over her grandmothers to finish! So, I guess she liked it, and was just complaining because she can.

 

Strawberry Honey Spinach Smoothie

 

See, here’s proof!

Enjoying-Turkey-Sandwich

 

Thanks to #CollectiveBias for the opportunity to try new recipes with my daughter. With #PriceChopperB2S I’m sure I’ll find many more great recipes to try. From August 17 to September 20, 2014 you can submit a “Back to School” photo on the Price Chopper Facebook page and then you can vote on your favorite from September 21 to September 27. The top 5 AND 5 random winners will each receive an IPad Mini!  You can also find Price Chopper on Twitter, Instagram, YouTube, and on their Back to School Pinterest page.

This smoothie is light green, so it’s not scary for kids. If you have fresh strawberries on hand, pop them in for more pink! For more green (my daughter’s favorite color), simply add about a cup more spinach.

 

Strawberry Honey Spinach Smoothie Ingredients

 

Easy Strawberry Honey Spinach Smoothie/Recipes For Back to School
 
Simple smoothie made with flavored yogurt and spinach, great for kids lunches!
Author:
Recipe type: Beverage
Ingredients
  • 3 cups washed and dried baby spinach
  • 1- 5.3 ounce container strawberry Yoplait Greek 100 Calories Yogurt
  • 1- 5.3 ounce Yoplait Honey 2% Milkfat Yogurt
  • 1 cup milk
  • 1 cup ice
Instructions
  1. Add both yogurts, milk and ice to a blender. Add a large handful of spinach and blend slightly to reduce spinach. Add remaining spinach and blend until smooth. Serve cold.

 

 

Spicy Shrimp and Bacon Casserole

Bacon Month 2014 Square 800

 

Oh my gosh! #BaconMonth is almost over, my daughter starts Kindergarten in two days, and summer is pretty much over! How did that happen? If you’ve been as busy as I have and missed hearing about Bacon Month hosted by Julie from White Lights on Wednesday, 1. That’s a tragedy. 2. You still have time to enter this weeks giveaway, BUT it ends tomorrow night, August 24th, at midnight, so hurry! Details on the giveaway below!

So, I love seafood, I clearly love bacon, and I love spicy foods, so I thought that this spicy shrimp casserole loaded with bacon would be perfect for Bacon Month. Shrimp baked in a creamy sauce of jalapenos and red chilies, topped with bacon and panko breadcrumbs, what could be better!

 

Spicy Shrimp and Bacon Casserole

 

Great as an entree for a special occasion, this dish would also make a wonderful first course. My husband hasn’t tried it yet, but I’m sure he’s going to love it. I can see making this for his birthday, or maybe I’ll make him make it for me for my birthday next year.

Giveaway details: This week you can enter to win a copy of the cookbook Seduced By Bacon. Open to US and Canadian residents.  Canadian residents will receive an amazon.com egiftcard in the amount of the book’s price.  Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”).

a Rafflecopter giveaway

 

Spicy Shrimp and Bacon Casserole
 
Prep time
Cook time
Total time
 
Baked shrimp and bacon casserole in a creamy jalapeno and red chilies sauce. Makes a great special occasion entree or divide into small ramekins for a fabulous starter course!
Author:
Recipe type: Entree
Serves: 4 as an entree
Ingredients
  • 1 pound large (16-20 count) raw shrimp, peeled, deveined, and tails removed
  • 10 slices hardwood smoked bacon
  • 1½ cups light cream
  • 1 cup panko breadcrumbs
  • ½ lobster juice ( or clam juice)
  • 4 tablespoons butter, melted
  • 1 tablespoon finely chopped jalapeno, seeded
  • 1 teaspoon finely chopped red chilies, seeds removed after chopping (if you want it spicy, remove before chopping for less heat!)
  • salt and pepper for seasoning breadcrumbs
Instructions
  1. Preheat oven to 350 degrees F. Cook bacon until crisp, drain and coarsely crumble.
  2. Lightly grease a 1½ quart casserole dish with butter. Stir together panko breadcrumbs, butter, and salt and pepper to taste. Spoon half the breadcrumb mixture into the bottom of the casserole dish in a thin layer, place the shrimp on top, followed by the crumbled bacon. Stir together the light cream, lobster or clam juice, and diced jalapenos and chilies, pour over the shrimp/bacon mixture. Top with remaining breadcrumbs. Bake in the preheated oven for 35 minutes, or until bubbly and lightly browned.
Notes
Inspired by Pig: King of the Southern Table and found on Project Foodie

 
Check out all the other great recipes made this week!

Ultimate Grilled Bacon Tuna Sandwich

Disclamier: Bumble Bee supplied me with product and compensation for this post. The recipe and my opinions are my own.

The last few days before school starts are upon us, and of course I have 6 million and one things to do! I know that won’t change once school starts either, things for us and millions of others are only going to get more hectic. I personally know that when things get hectic, getting dinner on the table can be a challenge, and your looking for something quick and easy, yet delicious. It happened here just the other day! Then I thought of an easy tuna recipe, using a can of Chipotle and Olive Oil Albacore Tuna I had been sent. Bumble Bee is helping us find great ideas for Back to School with their #BumbleBee101 campaign, and we could all use them, right? By the way, I never heard of canned tuna with anything else in it, what a great idea! Hint to stores around me, start carrying it!

 

Bumble-Bee-Albacore-w-Chipotle-and-Olive-Oil

 

So the recipe I thought of fit right in with #BaconMonth, is kid friendly, quick, easy, and boy is it delicious! Okay, full honesty here, my daughter won’t eat tuna in any way, shape, or form. It started as a joke one morning months ago when she wouldn’t answer me as to what she wanted to eat, and really just wasn’t paying attention to me at all. So my husband said to her “How about tuna?” and she, still not paying attention, said “With no milk”. So, my husband said “Okay, Mom, tuna in a bowl, with no milk!” THEN she paid attention, screaming NO, NO, NO!! She had never had tuna at that point and refuses to even try it now. So, while I’m sure this sandwich IS kid-friendly, just not my kid. In fact that applies to most things, not my kid. I’m used to it by now.

 

Ultimate-Bacon-Grilled-Tuna-Sandwich

 

 

Ultimate Grilled Bacon Tuna Sandwich
 
Prep time
Cook time
Total time
 
Smoky Chipotle and Olive Oil tuna mixed with bacon, topped with kale and sliced tomato, and loaded with cheese for a quick, kid-friendly, simple meal solution!
Author:
Recipe type: Sandwich
Serves: 2
Ingredients
  • 5 ounce can Bumble Bee Albacore Tuna with Cipotle and Olive Oil
  • 4-6 large slices hardwood smoked bacon
  • 4 slices American cheese
  • 4 slices bread of choice, I use whole grain white because it's kid-friendly
  • kale or spinach, cut into pieces to fit
  • 2 slices tomato
Instructions
  1. In a flat grill pan cook the bacon over medium-high heat until crisp, drain and crumble. Reserve bacon grease in the pan.
  2. Combine crumbled bacon and drained tuna in a small bowl,breaking up the larger pieces of tuna. Place two pieces of cheese on each piece of bread, top each with an equal amount of tuna/bacon mixture, then top with remaining cheese, kale or spinach, and sliced tomato.
  3. Preheat oven to 350 degrees. Return the pan to medium heat. Grill the sandwiches until just browned on both sides, turning carefully, then place on a baking sheet and bake just until the cheese is melted, 5 minutes or less.

 

This week all the #BaconMonth bloggers are giving away a copy of Seduced by Bacon. You can enter this weeks giveaway and check out some previous great recipes with bacon on my Bacon Month on RFMCK post and be sure to check out all the other great recipes being shared this week below!

Bacon Cream Cheese Stuffed Cherry Tomatoes

Bacon-Month-2014-Square-500-300x300

 

Welcome back to #BaconMonth hosted by Julie from White Lights on Wednesday. All month of August long a fabulous group of foodies are sharing recipes focusing on bacon, which if you haven’t figured it out by now is one of my favorite foods, and giving away cookbooks focusing that very food! I could bet that at least a third of the recipes I’ve posted in the last two and half (almost) years have bacon in them. Seriously, I may have a problem.

Bacon-Cream-Cheese-Stuffed-Cherry-Tomatoes

 

These bacon cream cheese stuffed cherry tomatoes would be a great appetizer for a summer party. I used regular Philadelphia cream cheese when I made them, but later on I thought using whipped cream cheese would also be good. My husband then mentioned that I could have used the cream cheese with the chives already in it, so if you want to make these stuffed cherry tomatoes but don’t have chives and don’t want to buy them, go right ahead and use the cream cheese with chives. You could try other flavored cream cheeses, too, just try to find one that complements the bacon, because the bacon is the most important part!

This weeks giveaway is for a copy of Bacon 24/7, which you can enter to win right after the recipe. Contest is open to US and Canadian residents. Canadian residents will receive an amazon.com egiftcard in the amount of the book’s price.  Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”)

5.0 from 1 reviews
Bacon Cream Cheese Stuffed Cherry Tomatoes
 
Prep time
Cook time
Total time
 
Cherry tomatoes stuffed with a mixture of cream cheese, bacon, and fresh herbs. Great summertime party appetizer.
Author:
Recipe type: Appetizer
Serves: makes 20 stuffed cherry tomatoes
Ingredients
  • 20 cherry tomatoes
  • 12 ounces hardwood smoked bacon, cooked and crumbled, reserve some for topping
  • about two-thirds of an 8-ounce package cream cheese ( or 6 ounces whipped cream cheese)
  • 1 tablespoon chopped fine chives
  • 1 tablespoon chopped basil
  • garlic salt
  • ⅛ teaspoon fresh ground black pepper
  • parsley, for garnish (optional)
Instructions
  1. Bring cream cheese to room temperature. Using a sharp pointed knife, cut just the tops off the cherry tomatoes, carefully scoop out the seeds, being careful not to go all the way through the tomatoes. Invert the cut and seeded tomatoes onto paper towel and let stand for at least 10 minutes.
  2. In a small bowl, combine cream cheese, chives, basil, fresh ground black pepper, and a sprinkle of garlic salt. Mix well, then stir in bacon.
  3. Lightly sprinkle the cherry tomatoes with garlic salt, then stuff the tomatoes with the bacon/cream cheese mixture using a small spoon. Garnish with reserved bacon and parsley (if desired) Chill until serving.

 

Enter to win a copy of Bacon 24/7 now! This contest is only open until Sunday night!

a Rafflecopter giveaway

Bacon Gazpacho

Bacon-Month-2014-Square-500-300x300

 

Welcome to week two of #BaconMonth hosted by Julie of White Lights on Wednesday. All month we are giving away cookbooks that focus on our favorite food thanks to Julie! This week a copy of Bacon 24/7 is up for grabs, and I have to say, it looks good :)

 

Bacon-24-7

 

More about the giveaway in a few minutes, but first I want to introduce you to what happens when my garden and bacon get together. I have tons of tomatoes and cucumbers every year, so much so that I already gave a bunch away. Before I did, I decided bacon would be fabulous in gazpacho. I make gazpacho only once every year or so, because I’m the only one here who really likes it, but I know I’m not the only one in the world who likes it, and I think adding bacon to it was a “brilliant idea”! Say that in the tone of Blair from The Facts of Life. Okay, that really shows my age, anyway…..

 

Bacon-Gazpacho-Close-Up

 

I used a whole, unseeded jalapeno in mine, because I like it hot, but to be honest I made it too hot. It wasn’t anything a little sour cream stirred into it couldn’t fix, and it added a creamy touch to the gazpacho that I loved! If you want to save yourself from that, however, you can easily remove most or all of the seeds from the jalapeno before adding it to the mix, or leave it out if you really don’t want it spicy. Use a just ripe, not mushy avocado for best results. They don’t brown as easily and won’t turn to mush in the soup.

 

Bacon-Gazpacho

 

This weeks giveaway is open to US and Canadian residents. Canadian residents will receive an amazon.com egiftcard in the amount of the book’s price. Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”).

a Rafflecopter giveaway

 

Bacon Gazpacho
 
Prep time
Cook time
Total time
 
Summer Gazpacho elevated in flavor with the addition of bacon. Perfect for hot summer days!
Author:
Recipe type: Soup
Cuisine: Mexican/American
Serves: 4-6
Ingredients
  • about 2¼ pounds tomatoes, chopped
  • 12 ounces applewood smoked bacon
  • 2 limes, juiced
  • 2 garlic cloves, minced
  • 1 large cucumber, peeled and diced
  • 1 avocado, cut in half and divided
  • ½ of a large red onion, chopped
  • 1 jalapeno, seeded or unseeded depending on desired heat
  • ½ cup (lightly packed) fresh cilantro
  • 2 cups water
  • 1 tablespoon bacon grease
Instructions
  1. Cook bacon until crispy, drain, reserving 1 tablespoon grease, set aside. Chop all vegetables and divide in half. Cut avocado in half and rub one half with a piece of lime, dice the other half. Crumble bacon.
  2. Add half of the chopped vegetables, half the crumbled bacon, half of the chopped avocado, lime juice, and cilantro to a food processor and process until vegetables are fine. Pour processed vegetable mixture into a mixing bowl, then add remaining vegetables, most of the bacon (reserve some for topping), and avocado. Stir in water and bacon grease, refrigerate for at least one hour. Ladle into bowl, top with bacon and diced avocado from remaining half , if desired. Serve well chilled.