Bacon Hearts


bacon hearts

I am in charge of our Staff breakfast this coming Friday, Feburary 14th and I want to do a light breakfast.

My thought was if I did a light breakfast of some yogurt, fresh fruit, scones, and homemade English muffins, I could make a big pot of hearty soup and homemade bread for lunch. 

My co-worker Lyn pinned this recipe on my Pinterest board and it seemed perfect for our Valentine breakfast and so easy to make.

Thanks Lyn for the great recipe!                                         

Happy cooking and Enjoy,

Vonnie  (A cook in her kitchen)

 

Brown Sugar Bacon Hearts
 
 
Ingredients:
  • 12-15 slices of bacon
  • ½ cup brown sugar
  • 2 tablespoons mustard
 

 

Instruction:
  1. Cut the bacon in half. Fold over two halves to create a heart shape.
  2. Lay these on a cooling rack on a foil lined baking sheet.
  3. Combine the brown sugar and mustard and spread over the bacon hearts.
  4. Cook at 400 degrees for 15-20 minutes.
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Oatmeal Raisin Cookies


I grew up in a house where bread and cookies were homemade. Every week my mother would make homemade white bread and cookies for our lunches and dinners.  There were always cookies in the cookie jar. And believe it or not I would ask my mom if we could buy Oreos or Chips Ahoy almost every Saturday when we would go to the store.  But my mother would always say, ” Absolutely Not”.

One of my favorites  was my moms Oatmeal Raisin Cookies.  They were so soft and chewy and I couldn’t get enough of them.  The only thing I have done to my mom’s recipe was add just a dash of fresh ground nutmeg.  I usually get 4 dozen cookies out of this recipe. I use my Pampered Chef medium scoop.

A plate of cookies and a glass of iced-cold milk. YUM!!

I have added one Variation and I know some of you will think it is crazy, but once you try it you will be hooked.  The add-in : BACON.  It makes it a breakfast-on -the- go cookie!

Enjoy and Happy Cooking,                                               

Vonnie

Ingredients

  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • dash of fresh ground nutmeg
  • 1/2  teaspoon salt (optional)
  • 3 cups oatmeal, old-fashioned, uncooked
  • 1   heaping cup raisins
Preparation:

Heat oven to 350°F. In a large bowl sift together flour, baking soda, cinnamon, fresh ground nutmeg, and salt. Set aside.  In a separate large bowl, beat butter and sugars on medium speed of electric mixer until creamy.  Add eggs one at a time and beat well.  Add vanilla.   Add flour mixture a little at a time until fully combined.   Fold in oats and raisins, mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Variation:

6 slices of bacon, cooked crisp and crumbled in chunks.  Add with the oats and raisins.

Irish Bacon and Cabbage Soup


This is what I like to make on St. Patrick’s Day.  It is so satisfying and easy to make.  I always serve it with some homemade Irish Soda Bread and a Killians beer, but since I was traveling yesterday I didn’t get a chance to make it.  It doesn’t have to be St. Patrick’s Day to enjoy one of my favorite soups.  The next day works too!

Hope you enjoy and Happy Cooking,

Vonnie

 

 

Ingredients:

1/2 pound Irish bacon, diced

2 large potatoes, peeled and cubed

1 large onion, chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

1 (15 ounce) can diced tomatoes with juice

3 cup chicken stock

salt and black pepper to taste

2 cups thinly sliced dark green savoy cabbage leaves

 

Directions:

Place bacon in a large, deep stockpot or saucepan.  Cook over medium high heat until evenly brown.  Drain off any excess fat.

Stir in potatoes, onions, celery, carrots, tomatoes, and chicken stock to cover.  Season with salt and pepper.  Bring to a boil, reduce heat and let simmer for 20 minutes, or until vegetables are tender.

Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Serves: 6

 

 

Zuppa Toscana


In need of a great dinner? Look no farther. This soup is so satisfying and takes no time to prepare! If you are not a fan of Kale or Swiss Chard you can substitute Spinach.  A nice salad and crusty bread makes this a perfect meal!

Enjoy and Happy Cooking,

Vonnie

 Ingredients:                                                                               

1 pound bulk mild Italian sausage

1 1/4 teaspoons crushed red pepper flakes

6 slices bacon, cut into 1/2 inch pieces

1 large onion, diced

4 cloves garlic, minced

8 cups chicken stock or broth

6  Yukon potato, thinly sliced

1 cup heavy cream

2 cups kale or swiss chard,  chopped

                                                                                                                

    Directions

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.  Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken stock into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat.  Reduce heat. Add potatoes and simmer for 10 minutes. Add Kale and simmer another 10 minutes. Check potatoes. They should be fork tender. Add cream and cooked sausage. Heat until warm.

Chicken and Dumpling Soup


SNOW we have SNOW!!  Winter has finally arrived in Michigan and what better way to ward off the blues on a cold day than with a great bowl of soup.  This is the perfect dinner that will warm you and your family through and through.  It is so satisfying, and best of all it takes no time to make.  This is one of my favorite soups, and the leftovers are fantastic!!

Enjoy and Happy Cooking,                                                               

Vonnie

Ingredients:

3 slices bacon

3 large potatoes, peeled and diced

2 carrots, peeled and diced

1 onion, diced

4 skinless, boneless chicken breast halves – diced

3 cups chicken broth

1 teaspoon poultry seasoning

salt and pepper to taste

1 (15.25 ounce) can whole kernel corn, drained and rinsed

1 cup frozen peas

3 cups half-and-half

1 1/2 cups biscuit mix

1 cup milk

 

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.

Add potatoes, carrots, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes Add frozen peas.

Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

Baked Potato Salad


This is my Mother-in-Law Mary Jeffers recipe.  She is a wonderful cook and I have always loved when she shares one of her favorite recipes with me.  I have made it for more than 20 years and I always look forward to making in the warm months here in Michigan.  It goes perfectly with all your summer dinners.  It is especially nice because you can serve it warm or at room temperature.

 Enjoy and Happy cooking,                                                                                          

 

 

 

 

2-2 pound bags frozen diced potatoes, thawed
4 cups shredded cheddar cheese
2 cups mayonnaise
1/2 onion, chopped
1 pound bacon, cooked and diced
1 cup sliced green olives
4 TBSP. sweet pickle relish
salt and pepper to taste

Preheat oven to 350. In a large bowl mix all ingredients well. Turn into a large grease baking dish and bake for 40 minutes or until golden and bubbly.

BLT Salad


Today seems like a good day for a nice Big salad for dinner. Make a little extra for lunch tomorrow!
You can use your favorite bacon for this recipe. I have fallen in head over heels for Wright Brand bacon. You will love the dressing!
Enjoy and Happy cooking,

Vonnie                                                                                                                                           

 

Ingredients
1 pound bacon, cooked and crumbled
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce – rinsed, dried and shredded
1 cup grape tomatoes, halved
2 cups seasoned croutons, favorite flavor

Directions
Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing.