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That Addicting Salad
Lunch American

That Addicting Salad

4.1

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 In a small bowl, mix together the mayonnaise, 1/4 cup Parmesan cheese, and sugar until well blended. Cover, and refrigerate overnight. Stir again just before using.
  2. 2 In a large serving bowl, combine the lettuce, 1/2 cup Parmesan cheese, carrot, cauliflower, and bacon bits. Toss with chilled dressing just before serving.

By MINNESOTAMOM

Best Broccoli Salad Ever!
Lunch American

Best Broccoli Salad Ever!

4.4

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and dressing is smooth.
  2. 2 Combine broccoli, grapes, walnuts, cranberries, sunflower seeds, red onion, and bacon bits in a large bowl; drizzle dressing over salad and gently toss until evenly coated.
  3. 3 Cover bowl with plastic wrap; refrigerate 3 to 4 hours. Stir before serving.

By Nancy Gibson

Green Bean and Stuffed Olive Salad
Lunch

Green Bean and Stuffed Olive Salad

3.2

Prep
15 min
Cook
Total
75 min

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

Hearts of Palm Salad
Lunch

Hearts of Palm Salad

4.4

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
  2. 2 Before serving, sprinkle the green and black olives, and bacon bits over the salad.

By HEATHER SG

Sweet and Sour Spinach Jicama Salad
Lunch

Sweet and Sour Spinach Jicama Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
  2. 2 Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
  3. 3 Pour olive oil dressing over the salad; toss to combine.

By male

Killer Scrambled Eggs
Breakfast American

Killer Scrambled Eggs

5.0

Prep
10 min
Cook
5 min
Total
15 min

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

Dried Beef Cheese Ball
Snack American

Dried Beef Cheese Ball

4.6

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream cheese, dried beef, and green onions in a medium bowl. Mix until evenly blended.
  3. 3 Stir in Worcestershire sauce, onion salt, and MSG (if using). Mix well until smooth.
  4. 4 Form into a ball and refrigerate for at least 30 minutes before serving to firm up.
  5. 5 Just before serving, roll in bacon bits and garnish with additional green onion, if desired.

By Kristi Demanette

Jalapeno Popper Cups
Appetizer American

Jalapeno Popper Cups

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Place phyllo cups onto a baking sheet.
  2. 2 Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. Sprinkle bacon bits on top. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.

By Jessina

Layered Pea Salad
Dinner American

Layered Pea Salad

4.5

Prep
15 min
Cook
Total
15 min

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

Lea's Hamburgers
Dinner American

Lea's Hamburgers

4.4

Prep
15 min
Cook
10 min
Total
25 min

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

Bacon and Cheese Spaghetti Squash Bake
Dinner American

Bacon and Cheese Spaghetti Squash Bake

5.0

Prep
20 min
Cook
90 min
Total
120 min

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

Best Ever Jalapeño Poppers
Appetizer American

Best Ever Jalapeño Poppers

4.6

Prep
25 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Mix cream cheese, Cheddar cheese, and bacon bits together in a medium bowl until well combined. Spoon mixture into jalapeño halves.
  2. 2 Put milk in one small bowl, flour in a second, and bread crumbs in a third.
  3. 3 Dip stuffed jalapeños in milk, then in flour, making sure they are well-coated. Transfer coated jalapeños to a plate; let dry for 10 minutes.
  4. 4 Dip jalapeños in milk once more, then roll through the bread crumbs. Let dry on the plate for 10 minutes, then repeat dipping in milk and rolling in bread crumbs once more; make sure they are completely coated. Let dry.
  5. 5 Heat oil to 365 degrees F (180 degrees C) in a medium skillet.
  6. 6 Working in batches if necessary, deep-fry coated jalapeños until golden brown, 2 to 3 minutes. Remove and let drain on a paper towel.
  7. 7 Serve hot and enjoy!

By HLSANDS

Low-Carb, Twice-Baked Cauliflower Casserole
Dinner American

Low-Carb, Twice-Baked Cauliflower Casserole

4.8

Prep
20 min
Cook
35 min
Total
55 min

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

Easy Armadillo Eggs
Appetizer American

Easy Armadillo Eggs

4.5

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix cream cheese, bacon bits, chives, and hot sauce together in a bowl.
  3. 3 Mix uncooked sausage and Cheddar together in another bowl.
  4. 4 Mix seasoned coating mix, cumin, and chili powder together on a rimmed plate.
  5. 5 Cut a slit lengthwise into each jalapeño pepper and remove the seeds. Stuff peppers with cream cheese mixture.
  6. 6 Press sausage mixture around peppers, then roll in seasoning mixture to coat.
  7. 7 Arrange on a baking sheet in a single layer.
  8. 8 Bake in the preheated oven until sausage is browned, about 25 minutes.

By HYATTTM

Twice Baked Cauliflower with Bacon
Side Dish American

Twice Baked Cauliflower with Bacon

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a large, square baking dish with cooking spray.
  2. 2 Put cauliflower in a microwave-safe bowl and cook in microwave oven until tender, about 6 minutes.
  3. 3 Blend cauliflower in a food processor until smooth; add sour cream, yogurt, and butter and process again until smooth.
  4. 4 Mix blended cauliflower mixture in a bowl with 3/4 cup Cheddar cheese, bacon bits, chives, garlic, and black pepper; spread into the prepared baking dish and top with remaining Cheddar cheese.
  5. 5 Bake in preheated oven on the middle rack until cheese is melted, about 15 minutes. Switch oven to 'broil' and continue baking until the top is golden brown, 3 to 5 minutes more.

By Kelly Marie Cook

Keto Breakfast Pizza
Breakfast American

Keto Breakfast Pizza

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a rimmed pizza sheet. Place a baking sheet on the bottom rack of the oven to catch any drippings.
  2. 2 Mix sausage, 1 egg, pork rinds, and Italian seasoning together in a bowl until thoroughly combined. Spread mixture out onto the prepared pizza sheet in a large, thin circle.
  3. 3 Bake in the preheated oven until set and sausage is browned, 10 to 15 minutes.
  4. 4 Meanwhile, spray a large skillet with cooking spray and warm over medium-high heat. Whisk remaining eggs together in a bowl and pour into the skillet. Cook and stir until eggs are set, about 5 minutes. Remove from the heat and set aside.
  5. 5 Drain grease off pizza sheet. Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
  6. 6 Spread gravy evenly over the meat "crust." Sprinkle scrambled eggs on top. Sprinkle with bacon bits, onion, and jalapeno. Top with Cheddar cheese.
  7. 7 Broil pizza in the preheated oven until cheese is melted, bubbling, and lightly browned, 3 to 5 minutes. Let cool and cut into fourths before serving.

By Uncle Muscles

Best Baked Potato Soup
Soup American

Best Baked Potato Soup

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, until fork-tender, about 7 to 8 minutes. When cool enough to handle, scoop out the flesh.
  3. 3 Melt butter in a large saucepan over medium heat; stir in flour and cook until well combined, about a minute. Whisk in milk, a little at a time, stirring constantly until thickened.
  4. 4 Stir in cooked potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through.
  5. 5 Serve topped with remaining bacon, onions and cheese.
  6. 6 Enjoy!

By TLNATION

Zucchini Boats on the Grill
Side Dish American

Zucchini Boats on the Grill

4.4

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Prepare the grill for indirect medium heat.
  2. 2 Place zucchini in a large pot with enough water to cover. Bring to a boil and cook for 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out pulp to about 1/4 inch from the skin. Chop pulp into small pieces.
  3. 3 Mix zucchini pulp, bread pieces, jalapeño, Cheddar cheese, bacon bits, onion, tomato, chile peppers, and olives in a large bowl until combined. Season with basil, seasoned salt, and pepper; mix well.
  4. 4 Stuff zucchini halves with pulp mixture. Wrap each zucchini boat with aluminum foil.
  5. 5 Place wrapped zucchini boats on the prepared grill over indirect heat and cook until tender, 15 to 20 minutes.

By Allrecipes Member

Creamy Green Bean and Potato Soup
Soup American

Creamy Green Bean and Potato Soup

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place green beans into a pot with enough water to cover. Add baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until green beans are nearly tender, 7 to 10 minutes. Drain water from green beans; set aside.
  2. 2 Place potatoes into a large pot with 2 cups water or enough to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
  3. 3 Heat butter in a large skillet over medium heat. Cook onion and bacon bits in melted butter until onions are soft and translucent, 5 to 7 minutes; add to the large pot with potatoes, and add in cream of chicken soup and milk; stir until smooth. Add green beans. Season with salt and pepper.
  4. 4 Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.

By Kimberly Dygert

Bow-Tie Cowboy Pasta Salad
Dinner American

Bow-Tie Cowboy Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
30 min

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

Best Meatloaf in the Whole Wide World!
Dinner American

Best Meatloaf in the Whole Wide World!

4.6

Prep
15 min
Cook
50 min
Total
65 min

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

Leftover Turkey Pot Pie
Dinner American

Leftover Turkey Pot Pie

4.5

Prep
15 min
Cook
50 min
Total
70 min

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

Gluten-Free, Dairy-Free Asparagus Casserole
Dinner American

Gluten-Free, Dairy-Free Asparagus Casserole

Prep
15 min
Cook
40 min
Total
55 min

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

Spinach-Infused Mashed Potatoes
Side Dish American

Spinach-Infused Mashed Potatoes

4.1

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. 2 Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
  3. 3 Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.

By Aslan

Loaded Chicken Potato Soup
Dinner American

Loaded Chicken Potato Soup

4.7

Prep
30 min
Cook
130 min
Total
160 min

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

Boilermaker Tailgate Chili
Dinner American

Boilermaker Tailgate Chili

4.8

Prep
30 min
Cook
120 min
Total
150 min

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

Restaurant-Style Potato Skins
Appetizer

Restaurant-Style Potato Skins

4.7

Prep
30 min
Cook
7 min
Total
37 min

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

Citrus-Bacon Green Beans
Side Dish

Citrus-Bacon Green Beans

3.6

Prep
5 min
Cook
10 min
Total
15 min

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