A super easy breakfast dish to make (when you have the time)

Ingredients

• 1 lb Bacon
• 1 cn Green Chili (chopped)
• 1 c Grated cheese (Jack)
• 1 1/2 c Milk
• 1 c Bisquick
• 6 oz Sour cream
• 3 Eggs
• 1 Salt & Pepper to taste

1. Brown, drain and crumble bacon.
2. Put in bottom of 11X7 greased dish.
3. Top with onion and cheese.
4. Put rest in blender for 1 min.
5. Pour into pan.
6. Bake at 350 until tests done with knife (35-45 min)

Ingredients: (to serve 4 to six campers)

• Sage sausage – one 16oz. package
• Hashbrowns – diced or shredded – one 26oz. package frozen hashbrowns, or two 16oz. dairy-case hashbrowns (like Betty Crocker “Simply Hashbrowns”)
• Eggs – one dozen
• Cheddar cheese, shredded – two cups
• Bacon* – one 12oz or 16oz package (*optional but recommended)
• Salt & Pepper – season to taste – approx. 1.5 tspn. salt and 1 tspn. pepper
• *Two tbspn. cooking oil if bacon is not used

1. Cook bacon strips until well browned and crispy. Remove bacon, but do not drain skillet.
2. Crumble the sausage into the skillet and cook, (over high heat), until browned.
3. Use the spatula to chop the sausage while it cooks to avoid ending up with large chunks or semi-patties. You want to end up with the texture of cooked hamburger 
4. Remove the cooked sausage, (do not drain skillet), and set aside. Then add hash browns and cook, (over high heat), until browned.  The bottom of the skillet should be covered with the bacon and sausage grease – if not add a little cooking oil until it is.
5. Don’t over-stir these. Use the spatula to turn them a couple times at approx. 5-minute intervals
6. Scramble the eggs in a bowl while the hashbrowns are cooking
7. When hashbrowns are done, add back the cooked sausage, then pour in the scrambled eggs. Stir once to mix things up, then cover the skillet and cook over medium heat until eggs begin to set. Stir as needed to keep the eggs from sticking and burning.
8. When eggs are set, and almost done, crumble the bacon strips and sprinkle over top, followed by two cups of shredded cheese – sprinkled to cover top. Cover the skillet and wait approx. five minutes for the topping to melt.
9. Remove from heat, sprinkle on Parsley or Fennel – and serve.

Ingredients

• 4 medium russet potatoes
• 2 tablespoons canola oil
• ½ cup sour cream
• ¼ cup Sriracha
• 1 cup cheddar cheese, divided
• 4 slices bacon, cooked and chopped
• 2 tablespoons cilantro leaves, for garnish
• ½ cup sour cream, for garnish

Directions

• Preheat oven to 400℉ and line a large rimmed baking sheet with parchment paper. Rinse, scrub and dry the potatoes, then rub them with the canola oil and sprinkle them with salt. Bake the potatoes until they’re cooked through and the skin is crisp, about 50 minutes. When the potatoes are cooked, let them sit just until they’re cool enough to handle.
• Cut the potatoes in half lengthwise, then use a spoon to scoop out the cooked insides, leaving about ½-inch of flesh on each skin. Line the potato skins up on the baking sheet.
• Put the scooped-out insides in a medium mixing bowl with the sour cream, Sriracha, sour cream, and half the cheese. Season the mixture with salt and pepper, then use a wooden spoon or potato masher to mash the potatoes and mix everything together until it’s combined.
• Scoop the mashed potato filling into the potato skins, then garnish with the remaining cheddar cheese and cooked bacon. Bake the stuffed potato skins in the oven until the skins are crispy, the filling is hot, and the cheese is melted, 10-12 minutes.
• Serve immediately, with a dollop of sour cream on each potato skin. Garnish with cilantro leaves.

Ingredients

• Water
• Vinegar
• 8 eggs
• 4 whole wheat English muffins, split and toasted
• 8 slices lean back bacon

Ingredients (Hollandaise Sauce)

• 1/2 cup )butter, melted
• 3 egg yolks
• 1 tbsp lemon juice
• Pinch cayenne pepper or dry mustard

Instructions

1. Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
2. Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
3. Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.

Instructions (Hollandaise Sauce)

1. In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.

Note:

• Instead of back bacon, use ham.
• Hollandaise sauce may be frozen. To use, thaw in refrigerator. Warm in double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure described above.

Ingredients

• 1 pkg.  (6 oz.) baby spinach leaves
• 6 cups  cut-up watermelon (1-inch balls)
• 10 slices  bacon, crumbled
• 1/2 cup  slivered red onions
• 1/2 cup  Buttermilk Ranch Dressing

Directions

1. Combine all ingredients except dressing

2. Spoon onto platter.

3. Drizzle with dressing just before serving.

Ingredients

• 10 cups  tightly packed torn romaine lettuce
• 2 cups  halved cherry tomatoes
• 2 cups  croutons
• 8 slices  cooked bacon, crumbled
• 1 cup  Shredded Colby & Monterey Jack Cheeses
• 8 oz. Caesar Dressing

Directions

1. Layer all ingredients except dressing in large bowl.
2. Add dressing just before serving; toss lightly.

Serves 8

Ingredients

• 8 hard-cooked eggs
• 1/3 cup mayonnaise
• 2 Tbsp. rancher dressing
• 3 slices cooked bacon , crumbled
• 4 cherry tomatoes , chopped
• 2 Tbsp. shredded lettuce

Directions

1. Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork.
2. Add dressings; mix well. Stir in bacon and tomatoes.
3. Fill egg whites with yolk mixture; top with lettuce.

Ingredients

• 1 can Campbell's® Chunky™ Chicken Broccoli Cheese with Potato Soup 
• 5 slices American pasteurized process cheese product, cut up 
• 5 slices fully cooked bacon, chopped 
• 1 tablespoon chopped fresh chives 
• Tortilla chips

Directions

1. Heat the soup, cheese, bacon and chives in a 2-quart saucepan over medium heat until the cheese is melted and the mixture is hot and bubbling.  Serve with the tortilla chips for dipping.

Ingredients

• 4 slices bacon, diced
• 3 (15.25-ounces) cans whole kernel corn, drained
• 2 jalapenos, seeded and diced
• 1/2 cup sour cream
• 1 cup shredded Pepper Jack cheese
• 1/4 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces cream cheese, cubed
• 2 tablespoons chopped chives

Instructions

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
3. Cover and cook on low heat for 2 hours.
4. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
5. Serve immediately, garnished with bacon and chives, if desired.

Don’t know what to do with your leftover turkey? Give it a southwest twist with this tasty recipe.

Ingredients:

• 8 dried Guajillo chilies, seeds and stem removed
• 1 15-oz. can fire-roasted diced tomatoes
• 6 garlic cloves
• 2 tablespoons Extra Virgin Olive Oil
• 4 cups chicken stock
• 1/4 teaspoons sugar
• 8 Oz. Tortilla Chips
• 4 whole eggs, whisked in a bowl
• 1 large yellow onion, diced
• 1/2 lb. leftover roast turkey, cut into cubes
• 1/2 lb. thick-sliced smoked bacon, cooked crisp and broken
• 2 cups Oaxaca or Mozzarella cheese, grated
• 1/2 cup Queso Anejo or Cotija Cheese, grated
• 1/2 cup cilantro, chopped
• 1/2 cup Mexican Crema
• 1 avocado, peeled and sliced

Directions

1. In a 350-degree oven, toast the chilies for about a minute. Remove from oven, place in a covered pot over low heat with 1/2 cup of the chicken stock and simmer for 10 minutes. 
2. Transfer the chilies to a blender with the garlic, diced tomatoes and one cup of chicken stock and blend to a smooth paste. 
3. Heat a medium-sized pot over high heat, add the olive oil and when it begins to smoke add the paste. 
4. Stir constantly until it begins to thicken, about 4 to 5 minutes. Add the remaining chicken stock and sugar and simmer slowly for about 20 minutes, stirring frequently to prevent sticking. 
5. In a skillet over medium heat, scramble the eggs until they are done but not too hard. Remove and set aside. In a large bowl, toss the chips with all of the sauce. In a casserole dish, place a layer of 1/3 of the chips followed by 1/3 of the turkey, bacon, scrambled eggs, onions, cilantro and two cheeses. 
6. Repeat process two more times, leaving off the cilantro on the top layer. Place the casserole dish in a 375-degree oven for 15 minutes until the cheeses are melted. 
7. Remove from the oven, spoon onto plates, garnish with sliced avocado, drizzle with cream and sprinkle with the remaining cilantro.

Ingredients

• 6 baked baking potatoes (3 lb./1.4 kg)
• 2 Tbsp. oil
• 1 cup Cheez Whiz Jalapeno Tex Mex Cheese Spread
• 1/4 cup Oscar Mayer Real Bacon Bits
• 1/4 cup sour cream
• 2 green onions, sliced

Directions

1. Heat oven to 375°F.
2. Cut potatoes lengthwise in half; scoop out centres, leaving 1/4-inch-thick shells. (Reserve centres for another use.) Cut shells crosswise in half.
3. Place shells, skin-sides down, on baking sheet; brush insides with oil. Bake 15 min. or until golden brown.
4. Microwave Cheez Whiz in microwaveable bowl on HIGH 3 min., stirring after 1-1/2 min. Pour into potato shells; top with remaining ingredients.

Ingredients

• 6 slices bacon
• 2 pounds small Yukon gold potatoes, halved
• 1 cup buttermilk
• Salt and freshly ground black pepper
• 1/4 cup fresh chives, chopped
• 1/2 cup extra-sharp cheddar cheese, yellow or white

Directions

1. Preheat the oven to 350 degrees F.
2. Arrange the bacon on a sheet pan and bake for 12 to15 minutes until crisp. Cool and chop.
3. Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives, Cheddar and fold in bacon.

Ingredients

• 3 pounds unpeeled new potatoes -- quartered
• 1 bottle 8 oz creamy blue cheese dressing
• 3/4 cup blue cheese -- crumbled
• 1 jar real bacon pieces
• 1 tablespoon dried parsley flakes
• 1 tablespoon dried sweet pepper flakes
• 1 teaspoon ground black pepper
• 1 teaspoon dried chopped onion

1. Place potatoes in a large saucepan and cover with salted water. Bring to a boil and cook until potatoes are tender; drain and rinse with cold water to stop cooking process. In a large bowl, combine remaining ingredients; stir in potatoes. Cover and refrigerate 2 hours to flavors to blend. Serve chilled.
2. Yield: about 9 cups potato salad.

Source: Quick Gifts of Good Taste.

Ingredients

• 2 slices bacon
• 4 russet potatoes (about 8 ounces each)
• 1 teaspoon extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 3 cups cauliflower florets (from about 1 small head)
• 1/3 cup buttermilk
• 1 small clove garlic, grated
• 1 teaspoon white vinegar
• 1/8 teaspoon hot paprika, plus more for topping
• 1/2 cup shredded sharp cheddar cheese
• 2 scallions, thinly sliced

Directions

1. Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.
2. Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
3. Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.
4. Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.

• 3 thick slices apple wood smoked bacon
• ¼ cup plus 2 tablespoons finely grated Parmigiano-Reggiano® cheese
• ¼ cup (½ stick) unsalted butter, softened
• ¼ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

1. In a large skillet over medium heat, cook the bacon until it is crisp, 8 to 10 minutes, turning occasionally. Transfer to paper towels to drain and let cool. Finely crumble or chop the bacon. In a small bowl using a fork, combine all of the butter ingredients until well blended.
2. Spread over your steaks while they are resting.

Jordon was chatting on Twitter and someone mentioned a Sonoran Hot Dog.  After Googling it, this is what I found.  It sounds amazing.

How to make the legendary hot dog.

The basic make-up of a Sonoran hot dog is a bacon-wrapped hot dog shoved into a soft Mexican roll topped with pinto beans, chopped tomatoes, onions, jalapeno sauce, cheese, mayonnaise, ketchup and mustard. They usually come with a roasted chili on the side – sometimes even with roasted green onions.

There are many variations and these hot dogs continue to evolve. It is rumored some Tucson vendors have even started topping theirs with crumbled potato chips. In Mexico, the variations become more elaborate with the option of chorizo, sour cream or crema, avocados, pineapples and more.

• Get a beef hot dog and wrap it like a mummy with bacon. Mesquite bacon is good.
• Fry it on a griddle until the bacon gets crisp. Some people like to fry the bacon a little first and then wrap it around the hot dog and then fry them both in the bacon grease.
• Take a hot dog bun or bolillo roll that has been slit to make a pocket in the middle. If you want you can toast them a little or, in the case of the bolillo roll, steam it for a minute to make it soft. Work with what you have on hand or what you feel like.
• Put mayo, mustard and ketchup on the bun and insert the bacon-wrapped dog. If you want to squirt the mayo on top, like they do at the stands, mix it with a little lemon juice or water to thin it out. Put it into a squeeze bottle or sandwich bag with a corner cut off and squeeze it on top when you are done, along with the mustard and ketchup.
• Add warm pinto beans, cheese (shredded Mexican cotijo cheese, cheddar, whatever), chopped tomatoes, chopped onions, sliced or blended jalapenos or some type of jalapeno/green chili salsa.
• “Just stick whatever you want on there, and whatever amount, to make it taste good.” (You hear this talking to many Mexican cooks)
• Roast a chili pepper to go on the side and have some cold coke ready (even better if in a glass bottle) for the complete experience.

Ingredients

• 1 cup sour cream
• 1/2 cup mayonnaise
• 4 ounces cream cheese, room temperature
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 1/4 cup diced green pepper
• 1 large tomato, seeded and diced
• 1 lb bacon, cooked crisp, cooled and drained
• 1/2 teaspoon garlic powder
• black pepper, to taste
• shredded lettuce (to garnish) (optional)

Directions:

1. In medium bowl, with mixer, blend sour cream, mayonnaise, cream cheese, cheddar cheese, chopped onion and green pepper, garlic powder, and black pepper.
2. Crumble bacon into small pieces and add to mixture.
3. Add chopped tomato and stir well.
4. Garnish with shredded lettuce just before serving, if desired.

Directions

• 28 slices of Canadian bacon
• 12 oz Mozzarella cheese
• 12 slices french bread
• 12 slices raw tomato
• 1/3 cup salad oil
• 2 8 ounce cans of tomato sauce
• 1 1/2 cup of grated parmesan cheese
• 1 paprika
• 1 salad oil

Note: You'll need four skewers approximately 10-12 in. long. Also the french bread should be the long and narrow kind cut into 1/2 inch slices. The raw tomato is also cut into 1/2 inch slices. You'll need 28 pieces of cheese to equal the number of slices of bacon.

Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice of Canadian bacon around each piece of cheese.  Press the bacon firmly to hold the cheese in place.

Cut each piece of tomato and each piece of bread in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Be prepared to turn bread quickly to avoid burning. It should be light brown. On each skewer thread alternate pieces of bacon heaped around the mozzarella, bread and tomato.

Place each skewer in a shallow baking pan or shallow earthenware casserole. Be sure the folded top of  each piece of bacon is up. Pour tomato sauce over each skewer. Sprinkle generously with parmesan cheese.  Sprinkle lightly with paprika and additional salad oil.  Preheat the oven 400 degrees. Bake the skewers until brown on top. Serve immediately while very hot.

Ingredients

• 2 cup of elbow macaroni
• 1 container (250 ml) of garlic & herb cream cheese
• 2 tablespoons of Parmesan cheese
• 2 tablespoons of Panko bread crumbs
• 1/4 chopped green onion
• 1 pound of chopped and cooked bacon

Directions

1. Cook macaroni as per directions
2. In separate fry pan, chop and cook bacon.  Then drain.
3. As soon as macaroni is cooked, strain and mix in cream cheese and half of Parmesan cheese. Mix until creamy.
4. Mix breadcrumbs and Parmesan cheese in separate bowl and set aside.
5. Mix green onion and bacon in with macaroni.
6. Sprinkle bread crumbs/parmesan cheese on top and back at 350 degrees until it starts to turn golden and is crispy.

Serves: 4

Ingredients

• 1 small turkey breast tenderloin (1/2 pound to 3/4 pound) cut into 1/2 cubes
• 1/2 cup honey mustard dressing
• 8/10 slices bacon, cut crossways into thirds.
• 1/2 cup jellied cranberry sauce
• 2 tablespoons ground mustard
• 1 to 2 tablespoons chopped fresh chives.

Directions

1. In a shallow bowl, mix turkey and 1/2 cup of honey mustard dressing.  Cover and refrigerate 30 minutes to marinate.
2. Remove turkey from marinade; discard marinate.  Wrap bacon pieces around each turkey piece; secure with a toothpick.  Please on ungreased boiler pack wrack.
3. Broil with tops 4-6 inches from heat for 8-12 minutes, turning once, until turkey is no longer pink in centre and bacon begins to look crisp.
4. Meanwhile, in 1-quart saucepan, mix-cranberry sauce, 2 tablespoons honey mustard dressing and mustard.  Cook over low heat, stirring occasionally, just until melted and well blended; cool slightly. Just before serving, sprinkle with chive. 
5. Serve turkey bites with sauce.

You can make these 24 hours in advance.  Cover tightly and refrigerate.  Just before serving, heat for 15 minutes at 375 degrees Fahrenheit.