Type what you have

Ingredients

• ✓ bacon bit
• peanut oil
• garlic
• mustard green
• onion powder
• fish sauce

Instructions

1. 1 Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.

By Patrick

Ingredients

• ✓ bacon bit
• pineapple
• pork
• barbecue sauce
• glazed walnut
• cranberry

Instructions

1. 1 Preheat a smoker to 250 degrees F (120 degrees C). Place cherry wood chips into the smoker to add sweetness.
2. 2 Wash pineapple well but make sure to keep the leaves intact. Cut pineapple in half lengthwise, cutting through the middle of the leaf stalk. Cut out a V-shape down the middle of each half to remove the dense core. Hollow out each pineapple half by making cross and side cuts, but leave some meat on the skin. If pineapple gets completely hollowed out, the skin gets very flexible so leaving a little meat will keep it sturdier.
3. 3 Chop pineapple meat into 1/2-inch pieces. Pour out any remaining pineapple juice from the husks and reserve for a different use.
4. 4 Combine pineapple chunks, pulled chicken, barbeque sauce, and bacon bits in a large bowl; mix to combine. Fill pineapple halves with the mixture and top with glazed walnuts and cranberries.
5. 5 Place pineapple halves into the smoker and smoke until outsides look darker and leaves start to shrivel, about 1 1/2 hours.
6. 6 Remove pineapple halves from the smoker very carefully as they will be very soft and flexible.

By Scott V

Ingredients

• ✓ bacon bit
• cauliflower
• mozzarella cheese
• sour cream
• mayonnaise
• chive
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 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 cauliflower; cover, and steam until tender, 8 to 10 minutes. Drain and let cool 10 minutes.
3. 3 Combine mozzarella cheese, sour cream, mayonnaise, 1/2 the bacon bits, and chives in a large bowl. Add cauliflower; mix well. Pour mixture into a baking dish. Sprinkle remaining bacon bits and Cheddar cheese on top.
4. 4 Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.

By Mandy Campbell

Ingredients

• ✓ bacon bit
• vegetable oil
• chicken breast
• teriyaki basting sauce
• ranch salad dressing
• cheddar cheese
• green onion
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. 3 Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. 4 Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

By VICKI117

Ingredients

• ✓ bacon bit
• hash brown potato
• onion
• cream of chicken soup
• cream of mushroom soup
• chive
• butter
• sour cream
• cheddar cheese
• potato chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a six quart casserole dish, mix together the hashbrowns, onion, chicken soup, mushroom soup, chives, butter, sour cream and cheese. Bake covered for 45 minutes.
3. 3 Remove from oven, sprinkle with bacon and potato chips. Bake uncovered for 15 to 25 minutes.

By Leslie

Ingredients

• ✓ bacon bit
• salad dressing
• white sugar
• baby pea
• green pepper
• iceberg lettuce
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Stir salad dressing and sugar in a large salad bowl or 9x13-inch glass baking dish until sugar is dissolved.
3. 3 Add peas and chopped green pepper and mix lightly to combine. Spread pea mixture evenly across the bottom of the dish.
4. 4 Spread lettuce in an even layer over pea mixture and top lettuce with a layer of cheese. Sprinkle bacon bits over cheese.

By Kimberly Turnage Slater

Ingredients

• ✓ bacon bit
• ground bison
• milk
• bread crumb
• green chile pepper
• egg
• liquid smoke
• onion powder
• mustard
• garlic powder
• sage
• barbecue sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine ground bison, milk, bread crumbs, green chile peppers, bacon bits, egg, liquid smoke, onion powder, dry mustard, garlic powder, and ground sage in a bowl. Mix by hand.
3. 3 Transfer mixture to a 9x5-inch loaf pan. Spread barbeque sauce over the top.
4. 4 Bake in the preheated oven until bison is no longer pink, about 1 hour 45 minutes.

By Robin

Ingredients

• ✓ bacon bit
• ground beef
• onion
• egg
• bread crumb
• garlic salt
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 In a medium bowl, mix together the ground beef, onion, egg, bread crumbs, and bacon bits. Season with garlic salt. (I like to use a lot.) Divide into four balls, and pat into patties.
3. 3 Lightly oil the grate, and place patties onto the grill. Cook for about 5 minutes per side, or until firm and no longer pink in the center. Serve on toasted buns with your favorite hamburger toppings.

By LMORTER

Ingredients

• ✓ bacon bit
• pork chop
• butter
• worcestershire sauce
• onion
• yellow mustard
• garlic
• toothpick
• butter
• garlic
• balsamic vinegar
• worcestershire sauce
• yellow mustard
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Lay a pork chop flat on your work surface. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
3. 3 Melt 1 tablespoon butter in a skillet over medium heat; add bacon bits, 2 teaspoons Worcestershire sauce, onion, 1/2 teaspoon mustard, and 1/2 clove garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Allow stuffing to cool, 5 to 10 minutes. Stuff into pork chops and secure with 2 crossed toothpicks.
4. 4 Heat 2 tablespoons of butter in a large skillet over medium heat. Brown pork chops, about 2 minutes per side. Transfer to a baking dish, reserving drippings in skillet. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until pork chops are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 Heat reserved drippings in the skillet over medium heat. Add 1 clove garlic, balsamic vinegar, 1/4 cup Worcestershire sauce, and 1 teaspoon mustard; simmer until reduced, about 5 minutes. Stir in sour cream. Coat pork chops with sauce.

By philhob

Ingredients

• ✓ bacon bit
• active dry yeast
• sugar
• water
• all-purpose flour
• salt
• olive oil
• potato
• olive oil
• sour cream
• garlic powder
• colby monterey jack cheese
• green onion

Instructions

1. 1 Make the dough: Dissolve yeast and sugar in warm water in a small bowl. Let stand until yeast softens and begins to bubble, about 5 minutes.
2. 2 Combine flour and salt together in a large bowl. Pour yeast mixture and oil over flour. Mix and knead until a sticky dough forms, about 5 minutes. Place dough into a large, lightly oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Meanwhile, prepare the toppings: Place potatoes into a large pot; pour in enough water to cover and bring to a boil. Cook until potatoes are just tender, about 10 minutes. Drain.
4. 4 Heat oil in a large skillet over medium-high heat; add potatoes and cook until lightly golden, about 5 minutes.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Whisk sour cream and garlic powder together in a small bowl.
7. 7 Gently pat and stretch dough into a 12-inch circle on a pizza stone. Spread sour cream mixture evenly over dough. Layer potatoes on top to cover dough completely, then sprinkle with cheese, green onions, and bacon bits.
8. 8 Bake in the preheated oven until crust is golden brown, 15 to 20 minutes.

By Elizabeth Herrera

Ingredients

• ✓ bacon bit
• spaghetti squash
• olive oil
• cheddar cheese
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Coat cut-sides squash with about 1 tablespoon olive oil. Place squash, cut-sides down, on a baking sheet.
3. 3 Bake in the preheated oven until squash is tender, about 30 minutes. Cool for 10 minutes.
4. 4 Scrape squash flesh with a fork into spaghetti-like strands; transfer to a large bowl. Add ¾ cup Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer to the prepared casserole dish.
5. 5 Bake in the preheated oven until heated through, about 45 minutes.
6. 6 Sprinkle casserole with remaining ¾ cup Cheddar cheese; continue baking until cheese is browned and bubbly, 15 to 20 minutes more.

By gemini_goddess

Ingredients

• ✓ bacon bit
• cauliflower
• pea
• onion
• celery
• cheddar cheese
• parmesan cheese
• mayonnaise
• sour cream
• sucralose sweetener
• white vinegar
• mustard
• seasoned salt

Instructions

1. 1 Toss together cauliflower, peas, onion, and celery in a large bowl. Mix in Cheddar, Parmesan, and bacon bits.
2. 2 Mix mayonnaise, sour cream, sweetener, vinegar, mustard, and seasoned salt in a separate bowl. Pour over vegetables and mix well.

By Ginn

Ingredients

• ✓ bacon bit
• cauliflower
• cheddar cheese
• cream cheese
• sour cream
• green onion
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Bring a large saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes.
4. 4 Drain well and transfer cauliflower to a large bowl. Use a potato masher to mash cauliflower, leaving some chunks.
5. 5 Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining 1 cup Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into mashed cauliflower in the bowl.
6. 6 Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top. Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

By buddyboy02

Ingredients

• ✓ bacon bit
• tomato
• vegetable oil
• water
• mixed vegetable flakes
• parsley
• beef bouillon
• chicken bouillon powder
• granulated garlic
• mustard powder
• salt
• paprika
• onion
• chickpea
• lima bean
• kidney bean
• white kidney bean
• pinto bean

Instructions

1. 1 To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or zip-top bag.
2. 2 To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in a small zip-top bag and shake to mix. Place bag in the container with bean mix. Store at room temperature.
3. 3 To make one batch of soup (6 servings), start 2 1/2 hours before serving. Rinse 1 1/2 cups bean mix in a sieve under running water. Place beans in a 3-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add juice and reserve tomatoes to add near the end of simmering time.) Bring to a boil; reduce heat, cover, and simmer for 2 to 2 1/2 hours until beans are tender.

By Lois Richer

Ingredients

• ✓ bacon bit
• chicken breast
• fajita seasoning
• vegetable oil
• green bell pepper
• red bell pepper
• onion
• flour tortilla
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Gather ingredients, preheat the broiler, and lightly grease a baking sheet.
2. 2 Toss chicken with fajita seasoning, then spread onto the prepared baking sheet. Place under the broiler and cook until chicken is cooked through and no longer pink in the center, about 5 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a large saucepan over medium heat. Stir in bell peppers, onion, and broiled chicken. Cook and stir until vegetables have softened, about 10 minutes.
5. 5 Layer half of each tortilla with chicken and vegetable mixture, Cheddar cheese, Monterey Jack cheese, and bacon bits.
6. 6 Fold tortillas in half and place onto a baking sheet.
7. 7 Bake quesadillas in the preheated oven until cheeses have melted, about 10 minutes. Cut each quesadilla into wedges.
8. 8 Serve with sides of salsa and sour cream. Enjoy!

By Heather

Ingredients

• ✓ bacon bit
• bow-tie pasta
• vegetable oil
• pea
• salad dressing
• milk
• ranch dressing mix
• garlic salt
• broccoli floret
• mushroom stem and piece
• cheddar cheese
• red onion
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; rinse with cold water.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Add peas; cook and stir until heated through, about 5 minutes. Cool.
3. 3 Meanwhile, combine salad dressing, milk, ranch mix, and garlic salt in a large bowl until smooth; add broccoli, mushrooms, ½ cup Cheddar cheese, bacon bits, red onion, green onion, and cooled peas and mix thoroughly.
4. 4 Mix pasta into salad; top with remaining ½ cup Cheddar cheese and refrigerate until ready to serve.

By Stephanie

Ingredients

• ✓ bacon bit
• chicken breast
• butter
• cream of mushroom soup
• half-and-half
• parmesan cheese
• garlic
• lemon juice
• italian seasoning
• spinach
• mushroom
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts on a baking sheet. Bake in the preheated oven until no longer pink and juices run clear, 20 to 30 minutes. Set aside.
3. 3 Increase the oven temperature to 400 degrees F (200 degrees C).
4. 4 Melt butter in a medium saucepan over medium heat. Stir in cream of mushroom soup, half-and-half, Parmesan cheese, garlic, lemon juice, and Italian seasoning, stirring constantly.
5. 5 Arrange spinach in bottom of a 9x9-inch baking dish; cover with mushrooms. Pour 1/2 soup mixture over mushrooms; arrange chicken breasts on top. Cover with remaining soup mixture. Sprinkle with bacon bits; top with mozzarella cheese.
6. 6 Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

By BRYAN0320

Ingredients

• ✓ bacon bit
• ketchup
• brown sugar
• pineapple
• worcestershire sauce
• ground beef
• bread crumb
• saltine cracker
• onion
• egg
• salt
• garlic
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ketchup, brown sugar, bacon bits, pineapple, and 1 dash Worcestershire sauce in a small bowl; set aside.
3. 3 Combine ground beef, bread crumbs, saltines, onion, egg, salt, garlic, black pepper, and remaining 2 dashes Worcestershire sauce in a large bowl; mix well. Pat into a 9x5-inch loaf pan.
4. 4 Bake in the preheated oven for 30 minutes. Remove from oven; pour pineapple mixture over loaf. Continue baking until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Liz E

Ingredients

• ✓ bacon bit
• spinach
• firm silken tofu
• lemon juice
• garlic
• chicken broth
• parmesan cheese
• black pepper
• italian seasoning
• mushroom
• shiitake mushroom
• red onion
• penne pasta

Instructions

1. 1 Cook pasta according to package directions.
2. 2 While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
3. 3 Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
4. 4 Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

By Sheila Martin

Ingredients

• ✓ bacon bit
• pie crust
• corn
• pea
• carrot
• turkey
• gravy
• green bean
• parsley
• sage
• thyme
• black pepper
• egg
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.
2. 2 Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes.
3. 3 Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.
4. 4 Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.
5. 5 Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.

By Scott

Ingredients

• ✓ bacon bit
• cooking spray
• asparagus
• gluten-free bread crumb
• nutritional yeast
• salt
• black pepper
• cashew
• chicken broth
• nutritional yeast
• garlic powder
• nutmeg
• egg white
• almond
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 7 x 11-inch baking dish with cooking spray.
2. 2 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 asparagus, cover, and steam until fork-tender, about 5 minutes. Drain.
3. 3 Combine bread crumbs and 2 tablespoons nutritional yeast in a bowl. Sprinkle 1/2 of the bread crumb mixture on the bottom of the prepared baking dish; top with asparagus spears and season lightly with salt. Reserve remaining bread crumbs for the topping.
4. 4 Combine raw cashews, chicken broth, 1/4 cup nutritional yeast, garlic, nutmeg, salt, and pepper in the bowl of a small food processor or blender. Blend at medium-high speed until mixture is smooth, about 3 minutes. Add egg white and blend at medium-high speed for 1 more minute.
5. 5 Spread blended contents evenly over the asparagus spears, and top with bacon, sliced almonds, and reserved bread crumbs. Drizzle melted margarine over the top.
6. 6 Bake in the preheated oven on the center rack until top is lightly browned and casserole has set, about 30 minutes.

By Bibi

Ingredients

• ✓ bacon bit
• sour cream
• green onion
• cheddar cheese
• broccoli floret
• chicken stock
• milk
• all-purpose flour
• butter
• black pepper
• salt
• chicken breast
• celery
• carrot
• onion
• olive oil
• russet potato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Prick potatoes with a fork, then wrap each potato in aluminum foil.
3. 3 Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop flesh into a bowl and set aside. Discard skins.
4. 4 Heat 1 tablespoon oil in a large skillet over medium-low heat; cook and stir onion, carrots, and celery in hot oil until tender, 5 to 10 minutes. Remove vegetables to a plate and set aside.
5. 5 Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add chicken, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Remove chicken to a plate and set aside.
6. 6 Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
7. 7 Stir potatoes, onion mixture, chicken, chicken stock, broccoli, most of the Cheddar cheese, 1/2 of the bacon bits, and 1/2 of the green onions into sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
8. 8 Ladle soup into serving bowls and top with remaining bacon bits, Cheddar cheese, and green onions.

By The Dude

Ingredients

• ✓ bacon bit
• cheddar cheese
• corn chip
• black pepper
• salt
• sugar
• paprika
• cayenne pepper
• basil
• hot pepper sauce
• cumin
• oregano
• worcestershire sauce
• garlic
• chili powder
• beer
• beef bouillon
• green chile pepper
• red bell pepper
• green bell pepper
• yellow onion
• celery
• tomato paste
• tomato
• spicy sauce
• chili bean
• chili bean
• turkey sausage
• ground beef

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large stock pot over medium-high heat. Crumble ground chuck and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease.
3. 3 Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, bacon bits, bouillon, beer, 1/4 cup chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
4. 4 Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day.
5. 5 To serve, ladle hot chili into bowls and top with corn chips and Cheddar cheese. Enjoy!

By MIGHTYPURDUE22

Ingredients

• ✓ bacon bit
• potato
• vegetable oil
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
2. 2 Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
3. 3 Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
4. 4 Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
5. 5 Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
6. 6 Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

By Misty Risner

Ingredients

• ✓ bacon bit
• butter
• green bean
• lemon juice
• lime juice

Instructions

1. 1 Melt butter in a skillet over medium heat. Stir green beans into melted butter. Add lemon juice and lime juice; simmer for 3 minutes.
2. 2 Stir bacon bits into green beans and simmer until beans are heated through and flavors blend, about 5 minutes.

By cncaswell

Ingredients

• ✓ bacon bit
• cauliflower
• dressing
• mayonnaise
• parmesan cheese

Instructions

1. 1 Place cauliflower in a large bowl and cover with Italian dressing. Cover and refrigerate overnight.
2. 2 Drain cauliflower and stir in mayonnaise, bacon bits and cheese.

By Kathy

Ingredients

• ✓ bacon bit
• green bean
• red onion
• stuffed green olive
• lettuce

Instructions

1. 1 Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.

By CAROLINECOOKS

Ingredients

• ✓ bacon bit
• egg
• milk
• bacon grease
• salt

Instructions

1. 1 Crack 7 eggs into a medium bowl. Separate remaining egg. Add yolk to eggs in the bowl; reserve white for another use. Pour in milk. Whisk until thoroughly combined and bubbles form on top.
2. 2 Melt bacon grease in a large pan over medium heat. Pour in egg mixture, followed by bacon bits. Cook and stir until set but still moist, 3 to 5 minutes. Season with salt.

By ThaneJ

Ingredients

• ✓ bacon bit
• cream cheese
• artichoke heart
• cheddar cheese
• ranch dressing
• sour cream
• hot sauce
• white meat chicken

Instructions

1. 1 Mix cream cheese, artichoke hearts, Cheddar cheese, ranch dressing, sour cream, hot sauce, and bacon bits together in a saucepan over medium heat; cook, stirring frequently, until cheeses are melted, 5 to 10 minutes. Add chicken to cream cheese mixture and cook until heated through, about 5 more minutes.

By jojo

Ingredients

• ✓ bacon bit
• elbow macaroni
• ground beef
• onion powder
• garlic powder
• salt
• black pepper
• ketchup
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain and return pasta to the pot.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. 3 Season browned beef with onion powder, garlic powder, salt, and pepper; add ketchup and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the liquid thickens slightly, 5 to 10 minutes; pour over the pasta in the pot and stir.
4. 4 Stir Cheddar cheese into the pasta mixture until melted; add bacon bits and stir.

By CassieB