Bacon Bit Equivalents

I can never remember what website this is on - so I decided to post here!

These are the measurements for Hormel Bacon Bits.  I imagine they would be the same for each brand

1 Tablespoon = 1 1/2 strips of bacon

1 3-oz jar = 1 1/2 LBS of bacon

7 grams = 1 Tablespoon

3/4 cup = NOT PACKED = equal approx 1 pound of bacon

I've been using the Aldi brand bacon bits lately and they measure out to 1 cup.  Who doesn't love a little extra bacon!

Tony's Texas Slaw

1/2 c sugar
1/4 c white vinegar
1/4 c vegetable oil
1 lb bag coleslaw mix
1 c thinly sliced red bell pepper
1 c thinly sliced green bell pepper
1 med onion thinly sliced
1 carrot coarsely shredded
salt and pepper to taste

Whisk sugar, vinegar and oil in large bowl.  Add remaining ingredients toss to combine.  Cover and refrigerate at least 4 hours tossing occasionally.  Makes 8 servings.  SLAW CHEAT:  - make dressing add to all ingredients in gallon ziplock.  Place in refrigerator and turn a couple of times.  Makes for easy transport.

This comes from a family friend - he always goes home with a empty bowl!  Enjoy!

Quick and Easy Gumbo

Quick and Easy Gumbo 

2 c chicken, cooked, diced

16 oz frozen gumbo-style vegetables (corn, onions, okra, onions)

1 cans diced tomatoes, with juice

1 c raw rice

2 TBS oil

¼ tsp salt

1/8 tsp pepper

2 c chicken broth

1/8 tsp creole seasoning

1 dash crushed red pepper flakes

Saute frozen veggies in oil in a dutch oven until tender, adding all spices. Stir occasionally.  Add broth, tomatoes, chicken and rice to vegetable mixture and simmer for at least 20 minutes, or until rice and veggies are done. Enjoy.

This was very good!  It was liked by all!  

Spinach and Artichoke Dip

2 cans Artichoke hearts drained and roughly chopped

1 small box of frozen spinach, cooked and squeezed dry

1 clove of garlic, minced

1 green onion diced

1/2 c mayo or Greek yogurt

1/2 c sour cream

1 c Parmesan cheese

1 c pepper jack cheese

Spray your casserole dish with non-stick spray.  In a bowl, mix all ingredients except pepper jack cheese, pour into casserole dish and top with pepper jack cheese. Bake at 350 for 30 minutes or until hot and bubbly. Serve with pita chips or tortilla chips.

***This came from Facebook - so I can't take credit.  The first time I made this I followed the directions, as this cools the cheese forms a crust on top that is hard to break through.  The second time I made this I added the cheese to the dish, it stayed cream and "dippable" even after it cooled.  I will continue to add the cheese to the dish.

WW Potato Soup for the Crockpot

I didn't mark where I got this from off  Facebook (sorry).  I made this soup this  summer for work and they scraped the crock-pot clean! This is a keeper and will be made again (actually was just requested - prompting this post)

1 26-30 oz frozen hash browns/Potatoes O'Brien/Country potatoes

2 cans chicken broth

1  can fat free cream of chicken soup

1/4 c chopped onion

1/4 tsp pepper

8 oz low-fat cream cheese

1 c milk

Add first 5 ingredients to crock-pot and cook on high for an hour.  Stir and then turn to low for another hour.  Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture. Add milk and cook 10 - 15 minutes longer.  Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish).  Makes 8-10 cup servings   WW Points+:  2 pt no garnish - 3.5 per cup with garnish.

OK, so once again I can't follow a recipe.  I added the hash browns to the broth, soup, and onion, and cooked until tender on the stovetop.  I used my immersion blender and "blended" a small amount.  Then I added the cream cheese and milk, I added this to the crock-pot the next day for work and it was hot when we were ready to eat!  

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Venus De Milo Soup

Got this from a friend so I don't know where credit goes -  but this is good!

1 ½ lb. ground hamburger                          
1 med onion
2 cans chicken broth                                  
4 c water
2 cans petite diced tomatoes (with juices)              
1 pkg onion soup
1 TBS Worcestershire sauce                
1 c Orzo pasta
16 oz bag mixed vegetables (corn, green beans, peas, carrots)
salt and pepper to taste                              
Grated Parmesan cheese
Brown hamburger with chopped onion in bottom of large stock pot. Add water, broth, tomatoes, onion soup, and mixed vegetables and simmer with cover for 1 hour. Add Worcestershire sauce and salt and pepper to taste. Cook the orzo separately for 9 minutes (al dente) and add to soup. Serve with Parmesan cheese on top and warm bread.  Serves 6-8

You need 60 ounces of liquid.  I used 5 cups beef broth,  2 cups chicken broth and 1/2 cup  water. I usually cook this in the evening for work the next day, and put it in the crock-pot.  I add the cooked orzo about 30 minutes before we want to eat.

Holiday Bacon Appetizers

1 pkg Club Crackers
1 lb Thin Sliced Bacon (or More Depending On Number Of Crackers)
Grated Parmesan Cheese
Optional Alternative: Brown Sugar Instead Of Parmesan Cheese
Lay crackers (as many as you want) face up on a cookie sheet.  Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.  Place the bacon wrapped crackers onto a baking sheet that has a rack on it.  Place in a 250-degree oven for about 2 hours.

Ok, so these are the new favorite appetizer.  We tried Parmesan, Brown Sugar and Bleu cheese, Parmesan won hands down!  Also 1 package of bacon gave us 30 appetizers, (promise they will go fast).  One of the boys made these and used a Chipotle Cheddar and said they were just as good!  Go to Ree's page for step by step directions at The Pioneer Woman.   Ree says you can make these and freeze them, ours never got that far.

Mashed Potatoes in a Crock Pot

5 lbs sierra gold potatoes or red potatoes, diced with peel
1 c water
1 c butter, cut into chunks
1 TBS salt
¾ tsp pepper
1 1/3 c milk, warmed
Place the potatoes, water, and butter into a slow cooker.  Season with salt and pepper.  Cover, and cook on High for 4 hours.  Do not remove the excess water from slow cooker. This adds to the creamy texture.  Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.  Keep warm on low until serving.  Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

*** Notes - I used the "butter gold" potatoes, don't!  They are stringy and have a weird texture.  I think I would have been happier with plain ole russets!  Otherwise this was easy & good!

Pecan Pumpkin Butter Dip

One of the Bunko hostesses makes this (thanks Vicki) and it is wonderful.  I have my changes below.  

1 jar (approx. 9 oz.) Pumpkin Butter (on the jelly aisle)

8 oz cream cheese - softened

1/2 lb cooked, crumbled Bacon or 1 bag Hormel Real Crumbled Bacon 

5 - 6 green onions, chopped 

1/2 - 1 c pecans, chopped

crackers - any kind you like

Gently spread cream cheese on bottom of serving dish (I use small, shallow dish).  Spread pumpkin butter over cream cheese.  Layer bacon, onions and then pecans over top.  Serve with crackers.  Can serve immediately but better to refrigerate for several hours.   Keeps well covered for two days.  Use Williams Sonoma Pumpkin Butter with pecans or Muirhead Pumpkin Pecan Butter 

I used 2/3 of a jar of Trader Joe's Pumpkin Butter

I used almost a whole bag of  Bacon Bits

I used 1 lone green onion

I would also like to make this as a cheese ball. I would mix the cream cheese and pumpkin butter until smooth. Chill and then mold, roil in the bacon bits, green onions and pecans.  If you beat me to making it this way - let me know the results.