3888. BUFFALO BACON CHICKEN DIP

1 (8-ounce) package cream cheese, softened
½ cup buffalo wing sauce
½ cup ranch dressing
2 cups cooked shredded chicken
½ cup shredded sharp cheddar cheese
½ cup cooked bacon pieces

Preheat your oven to 350 degrees F. In a large bowl, combine all ingredients.

Transfer to a 1-quart casserole dish and bake for 20 minutes or until heated through. Serve with celery sticks, crackers or tortilla chips.


bacon recipe source: Amy Brinkley, The Blond Cook (@theblondcook), December 15, 2014

3569. BACON CHEDDAR CHICKEN FINGERS

makes four servings


2/3 cup Original Bisquick™ mix
1/2 cup finely shredded cheddar cheese
1/4 cup cooked real bacon bits or pieces
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Sriracha dipping sauce
1 tablespoon Sriracha sauce or buffalo wing sauce
1/2 cup mayonnaise

Bacon ranch dipping sauce
1/2 cup ranch dressing
2 tablespoons cooked real bacon bits or pieces

Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray. Mix Bisquick mix, cheese, bacon, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center. Meanwhile, in separate small bowls, mix sriracha dipping sauce and bacon ranch dipping sauce until each is well blended. Serve chicken fingers with dipping sauces.


bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

3533. BACON, CHEESE and RANCH PULL APART BREAD

1 unsliced crustily loaf of bread (round, or rectangle)
8 ounces deli sliced white American cheese
8 ounces deli sliced yellow American cheese
6 slices of bacon, cooked and chopped into bite sized pieces
1/2 cup melted butter
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
green onion for garnish
Ranch dip for dipping

Preheat your oven to 350 degrees. Place the loaf of bread on a foil-lined rimmed baking sheet. Make cuts going across the bread, about 1 inch apart making sure not to cut all the way through the bottom crust. Make cuts going in the opposite direction, about 1 inch apart, making sure not to cut all the way through the bottom crust. In a bowl, toss the cheeses together. Stuff the cheese between each of the cuts on the loaf of bread. Sprinkle cooked bacon pieces over the top, making sure they fall into some of the cuts. Combine the melted butter with 1/4 teaspoon garlic powder and drizzle evenly over the loaf of bread. Cover the loaf of bread with foil and bake for about 15 minutes. Uncover and continue baking for about 10 minutes, or until the cheese is all gooey and melted. Serve with homemade ranch dip on the side.


bacon recipe source: Ashley Wagner, CenterCutCook (@CenterCutCook), September 17, 2014 

Ashley Wagner Posted on September 17th, 2014

Recipe: http://centercutcook.com/bacon-cheese-and-ranch-pull-apart-bread/

3098. CHEESY BACON OVEN CHIPS with CHIPOTLE RANCH DIPPING SAUCE

serves two
 

Cheesy Bacon Oven Chips
1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds
cooking spray
3/4 cup shredded colby jack or cheddar cheese
salt & pepper to taste
2 tablespoons crumbled bacon (about 2 slices)
chopped parsley or chives, for garnish (optional)

Chipotle Ranch Dipping Sauce 

1 tablespoon ranch dressing 

3 tablespoons sour cream

1/4 teaspoon chipotle chili powder

1/8 teaspoon cayenne (adjust more or less depending on how spicy you want).

1/8 teaspoon salt

1/8 teaspoon garlic powder

 

Cheesy Bacon Oven Chips: Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry.

 

Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Serve with chipotle ranch sauce (recipe below).

 

Chipotle Ranch Dipping Sauce: Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers.

 

 

bacon recipe courtesy of: Amanda Sarmiento (member), for TasteBook.com

2653. BAKED POTATO and BACON WHITE PIZZA

makes one pizza


1 pizza crust mix or recipe made per directions for a 14 or 15 inch pizza

2 medium red potatoes
4 slices bacon
1/2 medium-sized white onion, thinly sliced.  
1/2 tablespoon fresh chives, snipped
1 1/3 cups ranch dip 
3/4 cup grated mozzarella cheese
3/4 cup grated medium or sharp cheddar cheese
pizza spices, as desired

Preheat the oven to 425 degrees. Microwave the bacon until it is barely cooked. Snip it into 1-inch pieces and set it aside. Microwave the potatoes for 3 minutes on high. They should be slightly undercooked. When they are cool enough to handle, slice them into 1/8-inch slices and set them aside. Make the pizza dough and roll it out in the pan using a pizza roller. Spread the ranch dip over the uncooked dough. Place the potatoes evenly over the dip. Evenly distribute the bacon pieces over the potatoes and then the onions and chives. Spread the cheeses evenly over the crust.  Sprinkle with pizza spices, as desired. Bake for 13 to 17 minutes or until the edges of the crust are browned and the cheese is bubbly and beginning to brown.  Baking times will vary depending on the pan and the toppings. Remove the pizza from the oven.  Slide the pizza to a cutting board and cut with a pizza roller.  Serve immediately.

bacon recipe courtesy of: The Prepared Pantry, 2 Landmark Lane, Rigby, Idaho 83442

1592. FRIED GREEN TOMATOES with BACON RANCH DIP

serves four


5 slices bacon
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon granulated garlic
1 teaspoon dill weed
1 1/2 teaspoon white wine vinegar
kosher salt and fresh cracked pepper
2 medium green tomatoes sliced 1/4 inch thick
1/2 cup all purpose flour
2 eggs, beaten
1/2 cup yellow corn meal

In a skillet, fry bacon until crispy. Transfer to paper towels. Reserve pan drippings. Allow bacon to cool and then crumble. To ensure the drippings don’t get too hot remove pan from heat while you prepare the dip.

In a bowl combine mayonnaise, sour cream, granulated garlic, dill weed and vinegar. Stir in crumbled bacon. Season to taste with salt and pepper. Cover and refrigerate while you prepare the tomatoes.

Season both sides of sliced tomatoes with salt and pepper.

Dredge each slice in flour, shake of excess. Next, dip in egg and then press into corn meal to coat completely.

Return bacon pan to medium heat. Once hot, fry the tomatoes until browned, about 3 minuets per side. (Note: You may need to do this in batches.) Transfer to a cooling rack on top of a cookie sheet. Sprinkle with salt.

Place tomatoes on a serving platter. Serve hot with bacon ranch for dipping.


bacon recipe courtesy of: Life's Ambrosia