8 slices bacon, chopped
2 – 12oz. packages frozen corn kernels, white or yellow
1/2 cup chopped onion (white, yellow or red)
1/2 cup finely chopped red bell pepper
1 – 8oz. package cream cheese, cubed (light or regular)
1-2 Tablespoons milk or cream
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon pepper
4 green onions, green parts finely chopped (discard white)
In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper towel lined plate and discard all the grease except for a thin coating on the pan.
Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
Serve warm topped with the reserved bacon.
This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.
Recipe from Mel’s Kitchen Cafe
*May 2015* Not my favorite beans recipe. Made them on the Big Green Egg and they were too thick and smoky flavored.
1 large can Campbell pork and beans
1/2 pound bacon diced
1 medium onion
1 green bell pepper
1/2 cup brown sugar
1 cup ketchup
1 teaspoon Worcestershire sauce
Preheat oven to 300 degrees.
Saute bacon. Add onion and green pepper. Add brown sugar, ketchup, W. sauce. Mix with pork and beans. Bake for 2/12 – 3 hours.
1/2 cup sugar
1 1/2 tsp cornstarch
1 tsp ground mustard
1/4 cup white vinegar
1/4 cup water
1 egg plus 1 egg yolk, lightly beaten
1/2 cup mayonnaise
3 Tbsp butter, softened
- In a medium saucepan, combine the sugar, cornstarch, and dry mustard. Combine vinegar and water. Stir into sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot filling into egg and yolk; return all to pan, stirring constantly, bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat.
- Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill.
4 cups fresh 1-inch broccoli florets
2 cups sliced fresh mushrooms
1/2 medium red onion, sliced in really thin rings
1 can (11 oz) mandarin oranges, drained (opt. cut in thirds)
6 slices bacon, cooked and crumbled
1/2 cup slivered almonds, toasted
1/2 cup dried cranberries
Combine salad ingredients, pour dressing over salad; toss to coat. Chill for 1-2 hours before serving. Store in refrigerator.
Great side dish for a BBQ (like we just had today!). And of course, anything with bacon captures my heart 🙂 Makes enough for a crowd! I doubled this recipe recently, and would probably do a little *less* bacon next time (GASP!). But even with 20 people, I had tons of leftovers for a week. I’ll stick with a single batch next time, and when it’s gone — it’s gone!
1 large can (28oz) Bush baked beans (or 2 regular 16oz cans)
1 small can butter beans
1 small can kidney beans
1/2 cup ketchup
1/2 cup brown sugar
2 Tblsp. vinegar
3 Tblsp. hickory smoke flavor (“Liquid Smoke”)
1 lb. bacon, cut into bite-sized pieces and fried
1 lb. ground beef, cooked & drained
1/2 cup onion, diced and browned
- Cook bacon on a cookie sheet lined with aluminum foil. Broil until crisp. Dry on paper towels (Or fry bacon in a pan and drain grease. I just find the cookie sheet method less messy and faster).
- Cook onion & ground beef together. Drain grease.
- Add all ingredients together and
a) bake uncovered at 350 degrees for 45 minutes OR
b) combine all in a crockpot, put on low, and cook for 2-3 hours.
Source: Debbie Van Dusen