Creamy BLT Pasta Salad

4 c. dried gemelli or cavatappi pasta

12 oz. sliced bacon

2 garlic cloves, minced

3/4 c. sour cream

1/2 c. mayonnaise

1/3 c. chopped fresh chives or green onions

2 T. cider vinegar

2 T. milk plus a little extra if needed

1/4 t. black pepper

3 c. chopped heart of romaine lettuce

1-1/2 c. cherry tomatoes, halved

4 oz cubed or shredded cheddar cheese

Cook pasta in boiling salted water according to package directions; drain and rinse with cold water, then drain and cool.

Meanwhile, in a 12" skillet, cook bacon over medium heat until crisp. Drain on paper towels, saving 1 t. drippings in skillet. Coarsely chop bacon and set aside. 

Add garlic to reserved drippings. Cook and stir 1 minute or until golden and fragrant.

For dressing, in an extra-large bowl combine sour cream, mayonnaise, chives, vinegar, milk, pepper, and garlic.*

Add pasta, bacon, lettuce, tomatoes, and cheese to dressing; toss to coat. If needed, stir in additional milk to reach desired creaminess. Top with more chives or green onions.

*If making ahead, transfer dressing to a small airtight container. Combine salad ingredients in a large airtight container. Store in refrigerator up to 24 hours, then combine dressing and ingredients just before serving.

Makes 12-16 servings. 

Adapted from Better Homes & Gardens magazine, May 2024, p. 98.

Amish Breakfast Casserole

1 lb. sliced bacon, diced

1 medium sweet onion, chopped

6 large eggs, lightly beaten

4 c. frozen shredded hash brown potatoes, thawed

2 c. shredded cheddar cheese

1-1/2 c. 4% cottage cheese

1-1/4 c. shredded Swiss cheese

Preheat oven to 350 degrees. Grease a 13 x. 9" baking dish.

In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain.

In a large bowl, combine eggs, hash browns, and cheeses. Stir in the bacon mixture. Transfer to prepared baking dish. 

Bake, uncovered, at 350 degrees until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting. 

Serves 12.

Adapted from TasteofHome.com. 

Baked Brie with Bacon & Apples

3 strips bacon, diced

2 T. unsalted butter 

1 apple (such as Granny Smith), diced

2 T. brown sugar

1/2 t. ground cinnamon

1/4 t. kosher salt

1 8-oz. wheel Brie cheese

Toasted and sliced baguette, crackers, and/or apple slices, for serving

Heat oven to 325 degrees. Line a baking sheet with parchment paper.

In a medium skillet, cook bacon until brown and crisp, about 8 minutes. Drain and set aside. Save fat for another use, if desired.

Melt the butter over medium heat. When the butter is foamy, add apple and cook, stirring, for 2 minutes. Stir in the brown sugar, cinnamon, and salt, and continue to cook until apples are tender, about 2 more minutes. Remove from heat.

Slice the rind off the top of the Brie and place it on the baking sheet. Bake until very soft, 8-10 minutes.

Slide the baked Brie onto a serving dish and top with the apple mixture and the bacon. Surround it with baguette slices, crackers, and/or apple slices; serve immediately.

Serves 8.

Adapted from Gannet Media Fall Cookbook, Sept. 2020, p. 8.

Maple-Glazed Brussels Sprouts

7 slices thick-cut bacon, chopped (or vegetarian substitute)
3 lbs. Brussels sprouts, trimmed and halved
Kosher salt
2 large shallots, thinly sliced
1/4 c. pure maple syrup
2 T. red wine vinegar
1/4 t. cayenne pepper

Cook bacon or vegetarian substitute and set aside. If using bacon, strain drippings and reserve.

Add 3/4 c. water to a pot and bring to a simmer. Add Brussels sprouts and 1/2 t. salt and cook, covered, shaking pot often, until barely tender, 4-6 min.

Uncover and turn heat to medium-high. Add 2 T. reserved drippings or oil, if not using bacon, then shallots, and cook, tossing occasionally, until Brussels sprouts are golden brown, 2-3 min.

Add maple syrup, vinegar, and cayenne pepper, and cook, tossing occasionally, until glazed, about 2 min. Toss with reserved bacon or substitute and serve immediately.

Serves 8.

Adapted from Good Housekeeping magazine, Nov. 2018, p. 135. 

Shitake Bacon

2 T. light brown sugar
1/2 T. chili powder
1 t. ground cumin
1 t. kosher salt
1/4 t. cayenne pepper
7 oz. halved shitake mushroom caps
2 T. extra-virgin olive oil

If using dried mushrooms, rehydrate by soaking in boiling water (removed from heat) for 30 minutes. Pat dry and use same as fresh. Keep soaking water as a soup base.

Stir together brown sugar, chili powder, cumin, salt, and cayenne pepper.

Toss together mushrooms and olive oil, then stir in brown sugar mixture. Spread evenly on a parchment-lined baking sheet. Bake at 325 degrees until browned, about 40 minutes.

Serve in a Cobb salad or elsewhere bacon would be used.

Serves 4.

Adapted from Real Simple magazine, Oct. 2016, p. 190.

Warm Turnip Green Dip

5 soy bacon slices, chopped (optional)
Olive oil
1/2 medium-size sweet onion, chopped
2 garlic cloves, chopped
1/4 c. dry white wine
1 (16-oz.) package frozen chopped turnip greens, thawed or equivalent fresh turnip greens
12 oz. cream cheese, cut into pieces
1 (8-oz.) container sour cream
1/2 t. dried crushed red pepper
1/4 t. salt
3/4 c. freshly grated Parmesan cheese (divided)
Dried crushed red pepper, for garnish
Assorted crackers, flatbread, and gourmet wafers

Cook bacon per package directions. Drain if needed and crumble.

Sauté onion and garlic in olive oil 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven.

Stir in turnip greens, cream cheese, sour cream, crushed red pepper, salt, and 1/2 c. Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated.

Transfer to a lightly greased 1-1/2-qt. baking dish. (Make certain that you use a broiler-safe baking dish.) Sprinkle with remaining 1/4 c. Parmesan cheese. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle with bacon bits. Garnish with red pepper, if desired.

Serve hot with assorted crackers, flatbread, and wafers.

Note: To make ahead, prepare recipe as directed, but instead of broiling, cover and chill 8 hours. Before serving, bake, covered with aluminum foil, at 350° for 30 minutes. Uncover and bake 30 minutes. Sprinkle with bacon. Serve with assorted crackers and chips.

Alternate version: Warm Spinach-Artichoke Dip: Substitute 2 (10-oz.) packages frozen spinach, thawed and drained, and 1 (14-oz.) can quartered artichoke hearts, drained and coarsely chopped, for turnip greens. Proceed with recipe as directed.

From Common Ground Farm cooking class, 1/23/16.

BLT Bread Salad

1/4 c. thinly sliced red onion
6 oz. thinly sliced pancetta
1/4 c. extra-virgin olive oil
1/2 loaf crusty Italian bread, cut into 1-inch chunks (about 5 c.)
Kosher salt and freshy ground pepper
2 lbs. mixed heirloom tomatoes, cut into 1-1/4" chunks
3 c. baby arugula
1 c. fresh basil leaves, roughly chopped
1/4 c. pitted kalamata olives, chopped
2 T. red wine vinegar
2 oz. ricotta salata cheese, shaved

Preheat the oven to 400 degrees. Soak the onion in a bowl of cold water while you prepare the salad.

Working in batches, cook the pancetta in a single layer in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to paper towels to drain; reserve the drippings.

Combine 1 T. each olive oil and pancetta drippings in a small bowl. Toss with the bread cubes on a baking sheet and sprinkle with 1/4 t. each salt and pepper; spread in an even layer. Bake, stirring once, until lightly toasted, about 15 minutes.

Drain the onion and chop all but 6 slices pancetta. Add to a large bowl with the tomatoes, arugula, basil, olives, bread, vinegar, and the remaining 3 T. olive oil. Toss and season with salt and pepper.

Divide the salad among bowls. Top each with some ricotta salata and a piece of reserved pancetta.

Serves 6.

Food Network Magazine, July/August, p. 95.  

Bacon Pierogi Bake

1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
2 center-cut bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees.

Arrange the pierogies in an 11 x 7-inch baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.

Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begin to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400 degrees for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.

4 servings.

From Cooking Light magazine, Dec. 2010, p. 177.

Bacon-Cheddar Mini-Loaves

3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
4 large eggs
1 cup whole milk
6 tablespoons unsalted butter, melted

In a large bowl, combine flour, baking powder, and salt. In a medium bowl, lightly beat together eggs and milk. Pour milk mixture and melted butter into dry ingredients and stir until just combined.

[For flavoring:]

8 slices bacon, cooked and chopped, 2 teaspoons bacon fat reserved
1 cup finely chopped onion
3-1/2 cups grated sharp cheddar cheese

Preheat oven to 350 degrees F. In a large nonstick skillet over medium-low heat, heat bacon fat. Add onion and cook until soft and translucent, about 8 minutes. Let cool.

Add onion, bacon, and 1-1/2 cups cheddar to [dough] and stir until combined. Transfer to 4 nonstick mini-loaf pans (5-3/4 by 3 inches). Sprinkle top of each loaf with 1/2 cup remaining cheddar.

Bake until a skewer tests clean when inserted into the center, 30 to 35 minutes. Remove loaves from pans and let cool on a wire rack.

Makes 4 mini-loaves.

From Southern Living magazine, Dec./Jan. 2011, p. 127-28.