Type what you have

Ingredients

• ✓ bacon bits
• mashed potato
• gouda cheese

Instructions

1. 1 Follow package direction and prepare mashed potatoes.
2. 2 Stir in bacon and cheese and serve.

By Idahoan

Ingredients

• ✓ bacon bits
• processed cheese
• hash brown potato
• mayonnaise
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cheese in a large microwave-safe bowl and heat in the microwave until melted. Stir in potatoes, mayonnaise, and onion. Spread mixture into a 9x13-inch baking dish and top with bacon bits.
3. 3 Bake in the preheated oven until hot and bubbly, about 1 hour.

By Annette

Ingredients

• ✓ bacon bits
• instant mashed potato flakes
• cheddar cheese
• green onion
• pizza crust dough
• sour cream

Instructions

1. 1 Preheat the oven to 425 degrees F (200 degrees C). Prepare instant mashed potatoes according to package directions. Stir in half of the Cheddar cheese, bacon bits, and green onions.
2. 2 Cut the pizza crust dough in half, and spread into the bottom of two 8-inch round pans. Bake for 4 minutes in the preheated oven, until about halfway done. Spoon the potato mixture over each crust. Sprinkle remaining Cheddar cheese over the top.
3. 3 Bake for an additional 5 minutes in the preheated oven, until crust is golden, and cheese is melted. Let cool for 5 minutes before slicing and serving. Top with sour cream to taste.

By LAURATEATE

Ingredients

• ✓ bacon bits
• green bean
• bell pepper
• onion
• garlic salt
• black pepper
• butter

Instructions

1. 1 Place green beans, pepper and onion mix, and bacon bits in a slow cooker. Season with garlic salt and pepper and top with butter chunks. Cook on high until heated through, 2 to 3 hours.

By JAYBUDDER

Ingredients

• ✓ bacon bits
• green bean
• apple cider
• olive oil
• onion
• salt
• black pepper

Instructions

1. 1 Combine green beans and cider in a microwave-safe bowl; cover with plastic wrap. Cook in microwave on high for 5 minutes; stir beans. Return to oven and cook until tender, 5 more minutes. Remove beans with a slotted spoon and transfer to a serving bowl; reserve cider.
2. 2 Heat olive oil in a small skillet over medium heat; cook and stir bacon bits and onion in the hot oil until onion is tender, 5 to 10 minutes. Pour cider from green beans into the skillet; simmer until liquid is reduced, 5 minutes.
3. 3 Spoon bacon mixture over green beans. Season with salt and black pepper.

By Carol Shorter Hicks

Ingredients

• ✓ bacon bits
• yukon gold potato
• butter
• sour cream
• cream cheese
• cheddar cheese
• monterey jack cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer potatoes to a large bowl.
3. 3 Mash potatoes with 1/4 cup butter until well combined. Beat in sour cream and cream cheese until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter, and bacon bits.
4. 4 Bake in the preheated oven until bubbling, cheese is melted, and the edges are crisp, 20 to 25 minutes.

By Kimber E

Ingredients

• ✓ bacon bits
• pork sausage
• cream cheese
• parmesan cheese
• garlic
• salt
• black pepper
• bell pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
4. 4 Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
5. 5 Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
6. 6 Let sit for 5 minutes before removing from the pan.

By HazelCooks

Ingredients

• ✓ bacon bits
• hash brown potato
• chicken broth
• cream of chicken soup
• potato
• onion
• black pepper
• cream cheese
• cheddar cheese
• green onion

Instructions

1. 1 Place hash browns into a slow cooker. Add chicken broth, condensed soup, potato, onion, and pepper. Cover and cook on Low until potatoes are tender and soup is hot, 3 to 5 hours.
2. 2 Drop in softened cream cheese and stir with a whisk until melted and mixed in. Ladle into bowls and garnish with Cheddar, bacon bits, and green onions.

By nsupanda

Ingredients

• ✓ bacon bits
• butter
• onion
• potato
• water
• dill weed
• salt
• black pepper
• milk
• parsley

Instructions

1. 1 Melt butter in a large saucepan over medium heat; cook and stir onion in hot butter until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
2. 2 Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.

By Michelle Anne

Ingredients

• ✓ bacon bits
• collard green
• mustard green
• turnip green
• chicken broth
• salt
• vegetable oil
• white sugar
• garlic
• salt
• pepper

Instructions

1. 1 Remove leaves from collard, mustard, and turnip greens; discard stems. Gently wash leaves in warm water to remove all soil and sand. Partially fill a clean sink with warm water; stir in 2 cups chicken broth and 3 tablespoons salt. Allow greens to soak in chicken broth mixture for 10 minutes.
2. 2 Scoop greens into a colander and allow to drain; do not rinse. Discard chicken broth mixture down the sink.
3. 3 Pour remaining 2 cups chicken broth into a large pot; mix in greens.
4. 4 Stir in vegetable oil, bacon bits, sugar, garlic, salt, and pepper; bring to a boil.
5. 5 Reduce heat to a simmer and cook, stirring occasionally, until greens are tender, 45 minutes to 1 hour.

By Mama Luvs Papa

Ingredients

• ✓ bacon bits
• elbow macaroni
• milk
• water
• garlic salt
• salt
• margarine
• black pepper
• cheddar cheese
• parmesan cheese
• panko bread crumb
• chive

Instructions

1. 1 Combine macaroni, milk, water, garlic salt, and salt in a Dutch oven over medium-high heat; bring to a boil, stirring occasionally. Reduce heat to a simmer; cook, stirring frequently until macaroni is soft and most of the liquid has been absorbed, 7 to 10 minutes.
2. 2 Off heat, stir in margarine and black pepper until melted. Stir in Cheddar cheese and ¼ cup Parmesan cheese until melted.
3. 3 Top macaroni and cheese with bread crumbs, remaining ¼ cup Parmesan cheese, and bacon bits.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Broil until topping is lightly browned and crispy, 1 to 3 minutes. Top with chives and serve immediately.

By fabeveryday

Ingredients

• ✓ bacon bits
• rye bread
• butter
• ground beef
• black pepper
• salt
• onion powder
• mayonnaise
• ketchup
• sweet relish
• sugar
• cheddar cheese
• provolone cheese

Instructions

1. 1 Cover 1 side of each bread slice thoroughly and generously with butter; set aside.
2. 2 Mix ground beef, pepper, salt, and onion powder together in a bowl until thoroughly combined, but do not overmix or meat will not have the proper consistency after it is cooked. Form 3 patties to fit the shape of the bread.
3. 3 Heat a large nonstick skillet over medium-high heat. Add patties and cook for 2 to 3 minutes. Flip, making sure patties do not break, and cook for another 2 to 3 minutes. Reduce heat to low, and cook until no longer pink in the centers, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 While the burgers are cooking, combine mayonnaise, ketchup, bacon bits, relish, and sugar for sauce in a small bowl. Stir until mayonnaise and ketchup are well binded.
5. 5 Heat another large skillet over medium-low heat. Place 1 slice bread in the skillet, buttered-side down. Top with 2 slices Cheddar cheese, a cooked patty, and 2 slices provolone cheese. Spread a thin layer of sauce on the unbuttered side of a second slice of bread, and place sauce-side down on top of provolone. Repeat to make remaining patty melts, working in batches if necessary.
6. 6 Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.

By Justin Lampert

Ingredients

• ✓ bacon bits
• russet potato
• egg
• milk
• all-purpose flour
• parmesan cheese
• cheddar cheese
• onion salt
• baking powder
• salt
• black pepper
• corn oil
• butter

Instructions

1. 1 Combine potatoes, eggs, and milk together in a large bowl.
2. 2 Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
3. 3 Heat corn oil and butter in a large skillet over medium heat.
4. 4 Drop potato mixture by 2 tablespoonfuls onto skillet. Cook patties until golden brown, about 4 minutes per side
5. 5 Drain cooked pancakes on a paper towel-lined plate.

By Charlene Luzum

Ingredients

• ✓ bacon bits
• cashew
• water
• lemon
• nutritional yeast
• salt
• potato
• chive
• almond milk
• margarine
• garlic
• salt
• black pepper
• paprika

Instructions

1. 1 Place cashews in a bowl and cover with water. Soak for a minimum of 4 hours to overnight. Drain.
2. 2 Combine cashews, lemon juice, nutritional yeast, and salt in the bowl of a food processor or a high-powered blender. Blend vegan sour cream until smooth and creamy. Refrigerate until ready to use.
3. 3 Wash and dry potatoes. Prick several times with a fork and place on a microwave-safe plate. Cook on full power in the microwave until tender, 12 to 14 minutes, turning over once halfway through cooking. Cool for 15 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
5. 5 Cut cooked potatoes in half. Scoop out flesh without tearing the potato skin. Transfer flesh to a large bowl and place potato skins on the prepared baking sheet. Add vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper to the bowl with the potato flesh. Fill each potato skin with the mixture and mound it up high. Sprinkle with paprika.
6. 6 Bake in the preheated oven until lightly browned, about 30 minutes.

By Shannan Labrador

Ingredients

• ✓ bacon bits
• water
• red pepper flakes
• yellow mustard
• cumin
• black pepper
• salt
• garlic
• creole seasoning
• green chile
• tomato
• chicken broth
• onion
• onion
• celery
• bell pepper
• ground beef
• pinto bean

Instructions

1. 1 Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef with vegetable blend and onion until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Combine the beef mixture and pinto beans in a large pot. Stir in chicken broth, tomatoes, bacon bits, Creole seasoning, garlic, salt, black pepper, cumin, mustard, and red pepper flakes. Add enough water to cover. Simmer until beans are tender, adding more water as needed, 3 to 4 hours.

By mammak

Ingredients

• ✓ bacon bits
• olive
• bell pepper
• turkey pepperoni
• red onion
• olive oil
• garlic salt
• broccoli
• cauliflower
• onion
• olive oil
• thyme
• bell pepper
• onion
• turkey kielbasa
• pepper
• cheddar cheese
• garlic salt
• onion powder
• brown mustard
• chicken broth
• almond milk
• flour
• butter
• elbow macaroni

Instructions

1. 1 Cook elbow macaroni according to package directions, about 8 minutes.
2. 2 While macaroni is cooking, melt butter over medium heat in a large saucepan. Add flour and cook for 2 minutes, stirring constantly. Whisk in Almond Breeze almondmilk and stock and bring to a simmer, stirring frequently. Stir in mustard, onion powder, and garlic salt.
3. 3 Add cheese a little at a time, cooking and stirring until melted before adding more. Season with pepper. Drain macaroni well and stir in. Cook for 5 minutes more, stirring occasionally.
4. 4 For Sausage and Pepper topping: Cook sausage and onion in a medium skillet over medium-high heat, stirring frequently, until sausage is browned and onion is soft, about 5 minutes. Stir in bell pepper and thyme; cook and stir for 2 minutes more to soften peppers. Serve over hot Weeknight Mac and Cheese.
5. 5 For Riced Veggie and Bacon topping: Heat oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, stirring frequently. Add bacon and cook for 2 minutes more. Stir in riced veggies; cook and stir for 2 to 3 minutes to soften. Season with garlic salt. Serve over hot Weeknight Mac and Cheese.
6. 6 For Pepperoni and Veggie Pizza topping: Heat oil in a large skillet over medium-high heat. Add onion and pepperoni and cook until both are lightly browned, stirring frequently, about 5 minutes. Stir in bell pepper; cook and stir for 2 minutes to soften. Stir in olives, if desired. Spoon over hot Weeknight Mac and Cheese.

By Almond Breeze

Ingredients

• ✓ bacon bits
• cream of mushroom soup
• processed cheese
• mushroom stem and piece
• green bean
• french-fried onion

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat condensed soup in a saucepan over medium heat. Stir in processed cheese and bacon bits; continue stirring until completely melted. Remove from heat; stir in mushrooms and green beans until evenly coated.
3. 3 Pour mixture into a casserole dish; top with fried onions, leaving a 1-inch border along the sides.
4. 4 Bake in the preheated oven until heated through and bubbly, 25 to 30 minutes. Check near the end of cooking to ensure onions aren't getting too brown.

By Deb Dessaint

Ingredients

• ✓ bacon bits
• cauliflower
• ranch dressing
• sour cream
• margarine
• cheddar cheese

Instructions

1. 1 Place cauliflower in a large pot and cover with lightly salted water; bring to a boil. Reduce heat and simmer until it falls apart when pressed with a fork, 12 to 15 minutes. Drain.
2. 2 Pour cauliflower into a bowl with ranch dressing, sour cream, and margarine. Beat with an electric mixer until desired consistency is achieved.
3. 3 Top with Cheddar cheese and bacon bits.

By Whitney Hannah

Ingredients

• ✓ bacon bits
• hash brown
• sour cream
• cheddar cheese
• ranch dressing mix

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine hash browns, sour cream, Cheddar cheese, bacon bits, and ranch dressing mix in a bowl; stir until mixed. Pour into a 9x12-inch baking pan.
3. 3 Bake in the preheated oven until potatoes are golden brown and cooked through, 45 to 60 minutes.

By MrsLeahFlash

Ingredients

• ✓ bacon bits
• frisee lettuce
• olive oil
• shallot
• white vinegar
• apple cider vinegar
• red wine
• sugar

Instructions

1. 1 Place frisee lettuce in a serving bowl.
2. 2 Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Add bacon bits, white vinegar, apple cider vinegar, red wine, sugar and remaining 1 tablespoon olive oil; stir to combine. Reduce heat to low and cook until dressing is hot.
3. 3 Pour hot bacon dressing over frisee and toss to coat. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ bacon bits
• water
• broccoli
• green onion
• cream cheese
• butter
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®). Add water, broccoli, green onions, cream cheese, butter, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Using a potato masher, mash mixture to desired consistency. Add Cheddar cheese and bacon. Stir until cheese is melted.

By Soup Loving Nicole

Ingredients

• ✓ bacon bits
• cream cheese
• sour cream
• ranch dressing mix
• garlic salt
• garlic powder
• romaine lettuce
• tomato
• blue cheese
• chive

Instructions

1. 1 Combine cream cheese, sour cream, ranch dressing mix, garlic salt, and garlic powder in a blender or food processor; mix well. Spread mixture into the bottom of a 9-inch pie plate. Top with lettuce, tomatoes, blue cheese, bacon, and chives.

By SUSUMILLER

Ingredients

• ✓ bacon bits
• chicken breast
• salt
• black pepper
• olive oil
• white rice
• sweet corn
• cheddar cheese dip
• cream of mushroom soup
• chive
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
4. 4 At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
5. 5 Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
6. 6 Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
7. 7 Preheat the oven's broiler.
8. 8 Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

By countrygirlinthecity

Ingredients

• ✓ bacon bits
• corn muffin mix
• green chile pepper
• milk
• egg
• pinto bean
• ranch salad dressing
• green bell pepper
• whole kernel corn
• tomato
• cheddar cheese
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
2. 2 Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.
3. 3 Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.
4. 4 Using 1/2 of each ingredient, make layers in a large glass bowl in the following order: muffin crumbs, pinto beans, salad dressing, bell pepper, corn, tomatoes, bacon bits, Cheddar cheese, and green onion. Repeat layers once more.
5. 5 Cover and refrigerate until chilled, about 2 hours.

By Jackie

Ingredients

• ✓ bacon bits
• chicken breast
• salt
• black pepper
• paprika
• olive oil
• cherry tomato
• lettuce
• black bean
• sweet corn
• lime
• olive oil
• tortilla chip

Instructions

1. 1 Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
2. 2 Heat a grill pan and add 1 tablespoon olive oil. Add chicken breast and cook 6 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill pan and allow chicken to cool.
3. 3 Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
4. 4 In separate small bowl whisk together lime juice, olive oil, salt and pepper.
5. 5 Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
6. 6 Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
7. 7 Serve salad with tortilla chips or add them into salad.

By Iron Chef Donatella Arpaia

Ingredients

• ✓ bacon bits
• onion
• olive oil
• navy bean
• smoked sausage
• ketchup
• apple juice
• brown sugar
• cider vinegar
• mustard
• garlic
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Saute function. Add onion and saute until soft, 5 to 7 minutes.
2. 2 Add navy beans, sausage, ketchup, apple juice, bacon bits, brown sugar, cider vinegar, mustard, garlic, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Serve topped with Cheddar cheese.

By peloquinswife

Ingredients

• ✓ bacon bits
• salt
• cumin
• brown sugar
• chili powder
• hot pepper sauce
• chili sauce
• chipotle chile in adobo sauce
• red bell pepper
• green bell pepper
• celery
• tomato
• tomato
• chili bean
• kidney bean
• garlic
• onion
• turkey sausage
• ground beef

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes. Add onion and garlic; cook and stir until meat is browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
2. 2 Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, bell peppers, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt into beef mixture.
3. 3 Cook until vegetables are tender and celery retains a slight bite, 6 to 8 hours on Low or 3 to 4 hours on High.

By duboo

Ingredients

• ✓ bacon bits
• water
• rolled oat
• butter
• creole seasoning

Instructions

1. 1 Place water and oats in a microwave-safe bowl. Cook at 50% power, stirring half way through cooking, until oats are softened, 3 to 5 minutes. Stir in butter until melted. Stir in bacon bits and Creole seasoning until evenly distributed.

By dorkbean

Ingredients

• ✓ bacon bits
• sour cream
• salad dressing
• cheddar cheese
• roma tomato
• green onion

Instructions

1. 1 Combine sour cream, creamy salad dressing, cheese, tomatoes, and bacon in a bowl; refrigerate. Top with green onion just before serving.

By Suzanne Marzano

Ingredients

• ✓ bacon bits
• cream cheese
• cheddar cheese
• ranch dressing mix
• chive
• pecan

Instructions

1. 1 Mix together cream cheese, Cheddar cheese, and dressing mix in a bowl until well combined.
2. 2 Form into a large egg-shaped ball in the center of a serving plate.
3. 3 Cut wax paper into strips. Lay them across the cheese ball, leaving spaces every two strips where the cheese is exposed. Sprinkle chopped chives on the exposed cheese, lightly pressing the chives down so they stick to the cheese. Remove the wax paper strips directly below the chives. Cover the newly exposed cheese stripes with bacon bits. Repeat by removing the final set of wax paper strips and adding chopped pecans in the remaining spaces.
4. 4 Refrigerate for at least 2 hours, or overnight.

By fabeveryday