Skip to content

Type what you have

Cook with

bacon bits ×
The Best Spinach Salad Ever
Lunch

The Best Spinach Salad Ever

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread nuts onto a baking sheet.
  3. 3 Toast nuts in the preheated oven until golden brown and fragrant, 5 to 10 minutes. Watch as they bake because they burn quickly. Set nuts aside to cool to room temperature.
  4. 4 Mix together mayonnaise, milk, and sugar in a large salad bowl. Stir in bacon bits and Parmesan cheese until dressing is well combined and creamy.
  5. 5 Place spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl; stir lightly to coat with dressing.

By Autumn

Cheesy Potato Salad
Lunch American

Cheesy Potato Salad

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place potatoes into a large pot and cover with water; bring to a boil and cook until easily pierced with a fork, about 10 minutes. Drain; set aside to cool.
  2. 2 Combine sour cream, ½ cup Cheddar cheese, ½ green onions, mayonnaise, and sugar in a large bowl. Gently stir in cooled potatoes. Top salad with remaining ½ cup Cheddar cheese, remaining ½ green onions, and bacon bits.

By KENNEDY5976

Fully Loaded Deviled Eggs
Lunch

Fully Loaded Deviled Eggs

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes.
  2. 2 Drain boiling water and fill the pot with cold water. Let eggs sit in cold water for 2 minutes, then pour off water and replace with more cold water. Repeat until eggs are thoroughly chilled, 10 to 15 minutes. Peel eggs; set aside.
  3. 3 Heat vegetable oil in a small skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Remove from heat and let cool.
  4. 4 Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate.
  5. 5 Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sautéed onions, bacon bits, and Cheddar cheese.
  6. 6 Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.

By mommyof3

Creamy Cauliflower Salad
Lunch American

Creamy Cauliflower Salad

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  2. 2 Toss cauliflower florets, tomatoes, bacon bits, cheese, and eggs together in a bowl.
  3. 3 In a separate bowl, dissolve sugar into vinegar and lemon. Whisk in mayonnaise until thoroughly combined.
  4. 4 Pour dressing over salad, and toss gently to coat. Cover and refrigerate until well-chilled. Toss again gently, and serve.

By BOOKCHICKADEE

Beaumont Ranch Potato Salad
Lunch American

Beaumont Ranch Potato Salad

4.6

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; steam-dry, 1 to 2 minutes.
  2. 2 Whisk oil, vinegar, water, and Italian dressing mix together in a bowl until well blended. Set aside.
  3. 3 Slice potatoes until chunky; place in a large bowl. Stir in dressing; toss to coat, then cool. Stir in bacon, celery, pickle, and green onion; fold in mayonnaise until evenly distributed.

By ranch_maven

Kate's Black-Eyed Pea Salad
Lunch American

Kate's Black-Eyed Pea Salad

4.7

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.
  2. 2 In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.

By Kate Fisher

Slow Cooker, Easy Baked Potato Soup
Lunch American

Slow Cooker, Easy Baked Potato Soup

4.6

Prep
15 min
Cook
435 min
Total
450 min

Instructions

  1. 1 Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
  2. 2 Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
  3. 3 Pour water into the slow cooker.
  4. 4 Cook on Low 7 to 9 hours.
  5. 5 Pour half-and-half into the soup; cook another 15 minutes.
  6. 6 Garnish with Cheddar cheese and green onion to serve.

By The-Baby-Bow-Lady

Bacon Popcorn
Appetizer

Bacon Popcorn

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place bacon grease into a 6-quart pot and place over high heat. Add one or two popcorn kernels as testers. When test kernels pop, add remaining popcorn kernels and cover with a lid. As kernels start to pop, shake the pan back and forth constantly to keep unpopped kernels on the bottom. When popping slows down, remove the pan from heat and let it finish popping.
  2. 2 Pour popcorn into a large bowl or paper sack. Season with 1/2 of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags.

By Jeannine Ross

Air Fryer Loaded Mashed Potato Cakes

Air Fryer Loaded Mashed Potato Cakes

4.2

Prep
10 min
Cook
12 min
Total
32 min

Instructions

  1. 1 Combine mashed potatoes, Cheddar cheese, green onions, bacon bits, and flour in a bowl; stir until combined. Mix in beaten egg.
  2. 2 Preheat air fryer to 400 degrees F (200 degrees C) for 10 minutes.
  3. 3 Form mixture into 6 patties and set on a baking sheet. Place baking sheet in the freezer for 10 minutes while you preheat the air fryer.
  4. 4 Place patties in the air fryer basket in batches, making sure to not overcrowd. Cook undisturbed for 12 minutes. Repeat with remaining patties.

By Soup Loving Nicole

Cherry Tomato Bites
Appetizer

Cherry Tomato Bites

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut off the top 1/4 of each tomato and a very small slice off of the bottoms, if needed, to sit upright. Scoop out pulp using a baby spoon or grapefruit spoon. Place tomatoes cut-side down on paper towels to drain.
  2. 2 Combine salad dressing, bacon bits, green onions, Parmesan cheese, and parsley in a bowl. Spoon evenly into tomatoes. Cover and chill in a refrigerator until ready to serve.

By mamaG

Never Enough Green Bean Casserole
Dinner

Never Enough Green Bean Casserole

4.5

Prep
10 min
Cook
25 min
Total
35 min

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

Mashed Cauliflower with Sour Cream
Dinner

Mashed Cauliflower with Sour Cream

5.0

Prep
5 min
Cook
20 min
Total
25 min

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

Loaded Baby Reds
Side Dish

Loaded Baby Reds

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place potatoes into a large pot and cover with lightly salted water. Bring to a boil, 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 Mash the potatoes until smooth, then add the cream cheese, Cheddar cheese, bacon, cayenne pepper, and garlic powder. Mash until the ingredients are well blended, then transfer to a serving dish, and sprinkle with Parmesan cheese to garnish.

By CUTIEPIECOOK

The Best, Most Addictive Potatoes
Dinner Mexican

The Best, Most Addictive Potatoes

4.2

Prep
10 min
Cook
45 min
Total
55 min

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

Instant Pot® Jalapeno-Chicken Popper Dip
Appetizer

Instant Pot® Jalapeno-Chicken Popper Dip

4.7

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine cream cheese, jalapeno peppers, chicken, green onion, bacon bits, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual; set timer for 5 minutes. 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. Add Cheddar cheese and sour cream. Stir until cheese is melted.
  3. 3 Transfer dip to a serving dish and garnish with additional jalapenos, bacon bits, and Cheddar cheese if desired.

By Soup Loving Nicole

Baked Cheesy Potatoes
Dinner American

Baked Cheesy Potatoes

4.5

Prep
15 min
Cook
60 min
Total
75 min

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

Frisee Salad with Hot Bacon Dressing
Dinner

Frisee Salad with Hot Bacon Dressing

Prep
10 min
Cook
5 min
Total
15 min

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

Cheddar Bacon Hamburgers

Cheddar Bacon Hamburgers

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat grill for high heat.
  2. 2 In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties.
  3. 3 Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.

By LISASNOW

Mashed Potato Pizza
Dinner American

Mashed Potato Pizza

4.0

Prep
15 min
Cook
15 min
Total
30 min

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

Instant Pot® Loaded Broccoli Mash
Dinner

Instant Pot® Loaded Broccoli Mash

5.0

Prep
5 min
Cook
11 min
Total
21 min

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

Easter Egg Cheese Ball
Appetizer American

Easter Egg Cheese Ball

5.0

Prep
25 min
Cook
Total
145 min

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

Wedge Salad Dip
Dinner

Wedge Salad Dip

5.0

Prep
15 min
Cook
Total
15 min

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