Tag Archives: bacon

Bacon-Sausage Pancake Casserole and Waffle Fruit Kabobs

Did you know that February is National Hot Breakfast Month?  When I think of a good breakfast, I think of pancakes and waffles and maybe some eggs, bacon, or sausage on the side. If you’re like me, you probably don’t have much time on weekday mornings to make and enjoy a hearty breakfast like this. That’s why breakfast for dinner is such a great idea during the week! Even if you’re pressed for time at the dinner hour, you can save time making a yummy “Breakfast Night” meal for your family with some ready-made ingredients and great-tasting pancake and waffle mixes like the ones from Krusteaz®. I tried some complimentary samples of their Belgian Supreme Waffle Mix (works for Belgian or traditional waffles), Buttermilk Pancake Mix, and Protein Buttermilk Pancake Mix (with 13g of protein per serving)–these mixes make wonderful light and fluffy pancakes and thick, crispy waffles that really taste like homemade! I also used these mixes in a few recipes that can be made for breakfast, but are also perfect for a “Breakfast Night” meal.

The two recipes I’m sharing here are both yummy and easy to make. The Bacon-Sausage Pancake Casserole is a hearty, filling, comfort-food kind of dish and the Waffle Fruit Kabobs add a little variety to the meal with some fresh fruit paired with small waffle squares. You can add additional fresh fruit or a salad to complete the meal. I’m also including some time-saving tips at the end of each recipe.

Let’s start off with the Bacon-Sausage Pancake Casserole, which is a delicious combination of family-favorite breakfast foods: bacon, sausage, eggs, cheddar cheese, and some chopped green onion, all mixed in a yummy pancake batter!

BACON-SAUSAGE PANCAKE CASSEROLE by NancyC

Makes a 9×13″ pan

  • 1/2 cup (1 stick) salted butter, melted
  • 2 cups pancake mix (I used Krusteaz® Buttermilk Pancake Mix)
  • 1 cup milk
  • 1 cup Half & Half (light cream)
  • 8 large eggs, lightly beaten
  • Optional: dash of salt and pepper
  • 3 cups (12-ounces) shredded Sharp Cheddar cheese, divided
  • 1 (8-ounce) package pre-cooked breakfast sausage patties, crumbled
  • 1 (3-ounce) package real crumbled bacon pieces (or substitute 12 slices of cooked and crumbled bacon)
  • 1/2 cup finely chopped green onion

Preheat oven to 350˚F. Grease a 9×13″ pan with butter or cooking spray. Drizzle 1/4 cup (or half) of the melted butter in the bottom of the greased pan, tilting the pan to coat the bottom evenly; set aside.

In a large bowl, blend the pancake mix, the remaining melted butter (1/4 cup), milk, Half & Half, and the eggs, mixing everything well (you can add a dash of salt and pepper too if desired–I didn’t add any myself but some people like a little extra seasoning). Pour half of this mixture (about 2 cups) over the melted butter in the baking pan.

Layer 1 cup of the Cheddar cheese over the batter, then the crumbled sausage, then the crumbled bacon, and then the chopped green onion. Cover these layers with another 1 cup of cheese, then pour the remaining batter over all the layers. Save the remaining 1 cup of cheese to sprinkle over the casserole during the last 15 minutes of baking.

Bake at 350˚F for 42 to 45 minutes or until casserole is set (sprinkle the remaining cheese on top of the casserole after 30 to 35 minutes of baking). When finished baking, remove from oven and let casserole stand 5 to 10 minutes, then cut into squares and serve.

TIME–SAVING TIPS: 1) Crumble the pre-cooked sausage patties the night before and store in an airtight container in your refrigerator. 2) Use a 3-ounce package of crumbled bacon pieces instead of cooking and crumbling the bacon yourself. 3) Chop the green onions the night before and store in an airtight container in your refrigerator.

When you use the time-saving tips, you can put this casserole together in no time!

While the casserole is baking, you can make the Waffle Fruit Kabobs…

WAFFLE FRUIT KABOBS by NancyC

  • Assorted fresh fruit, halved, sliced, or cut into chunks. Use strawberries, bananas, pineapple, kiwi, oranges, mangos, grapes, or just about any fruit your family likes! Quantities of fruit depend on how many kabobs you want to make.
  • Belgian waffles (I used Krusteaz® Beligan Waffle Mix), cut into 1 1/2″ squares–-you can cut the squares a little smaller or larger if you like–one 7″ round waffle should give you about 7 small waffle squares and you’ll need at least 2 to 3 waffle squares for each kabob)
  • wooden skewers
  • Optional: serve kabobs with vanilla Greek yogurt as a dip if desired (or mix 1 to 1 1/2 Tablespoons honey with 1 cup plain Greek yogurt). You can also drizzle these kabobs with a little warm honey or maple syrup.

Cut or slice the fruit and place on a large platter or cutting board. Place your waffle squares on another large platter–setting the ingredients up like this makes it really quick and easy to put these kabobs together! Have your wooden skewers in a handy-to-reach place on your counter.

Add fruit and waffle pieces to the skewers, arranging them whatever way you like. I like having several pieces of fruit together and then adding a waffle square. I include 2 to 3 waffle squares per kabob. You can add more waffle squares and less fruit if you like. Serve these kabobs by themselves or with some vanilla Greek yogurt as a dip. You can also drizzle these with a little warm honey or maple syrup!

TIME-SAVING TIPS: 1) Make the waffles ahead of time (you can also cut them into small squares ahead of time) and freeze until ready to use. 2) Cut or slice the fruit you’ll be using the night before and store in an airtight container in your refrigerator 3) If serving the kabobs with the Greek yogurt as a dip, you can spoon the yogurt into a small dish ahead of time, then cover and refrigerate until ready to serve.

If you make the waffles ahead of time and prepare the fruit the night before, you can put these Waffle Fruit Kabobs together in minutes!

Do you and your family enjoy having “Breakfast Nights?” Or if you haven’t had one, are you looking forward to doing a “Breakfast Night” now? What kind of breakfast dishes do you like to serve your family?

You can find more “Breakfast Night” ideas, tips, and recipes over at Krusteaz.com.

I partnered with Krusteaz® on this post and all content and opinions expressed are my own.

Sharing at Inspire Me MondayHappiness is HomemadeMeal Plan MondayFiesta Friday.

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Tennessee Cornbread Salad

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This Tennessee Cornbread Salad is a new favorite recipe of mine! I had heard of cornbread salad before, but never really thought about making it–after all, cornbread in a salad? I wasn’t sure what to think about that! Then Krusteaz sent me some of their mixes to try, one of which was Southern Cornbread. And they had a recipe on their site called Tennessee Cornbread Salad. It looked pretty good, so I decided to try it out. You don’t have to use a cornbread mix in this recipe–you can use your favorite homemade cornbread, too! I made a few changes to the recipe, using a little more crumbled cornbread, adding 1 cup of shredded cheddar cheese, and substituting turkey bacon for regular bacon. I thought this salad was so good! It really surpassed my expectations.

I was a little skeptical about the dressing–a mix of mayonnaise and sweet pickle juice–but it actually tastes great! I did make a little change to the dressing, substituting a small amount of plain Greek yogurt for the mayo. I also thought corn would be great in this, but didn’t have any to use at the time I was making the salad, so I listed it as an optional ingredient. ncTnCrnbrdSal1nm

I usually make cornbread from scratch, but a mix is convenient–especially when you’re making a recipe like this where you need to make the cornbread to use as an ingredient! It saves a little time, and this Krusteaz Southern Cornbread mix bakes up really nice and tastes like homemade. If you’re on the fence about making cornbread salad, I recommend trying this recipe out! I don’t think you’ll be disappointed!

TENNESSEE CORNBREAD SALAD adapted from Krusteaz

Makes 12 servings Dressing:

  • 1 cup mayonnaise (I used 3/4 cup light mayonnaise and 1/4 cup plain Greek yogurt)
  • 1/4 cup sweet pickle juice

Salad:

  • 4 cups crumbled, baked cornbread (I used Krusteaz Natural Southern Cornbread & Muffin Mix, 11.5 oz.)
  • 12 slices crisp cooked bacon, crumbled (I used turkey bacon)
  • 3 cups chopped tomatoes
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1/2 cup chopped sweet pickles
  • 1 cup shredded Cheddar Cheese
  • Optional: 1 (15-ounce) can whole kernel corn, drained
  • Optional: some finely chopped celery and crumbled cornbread for garnish

For Dressing: Whisk together mayonnaise, yogurt, and pickle juice; set aside. For Salad: In large clear bowl, place half of the crumbled cornbread (2 cups). In separate bowl, combine remaining ingredients and spoon half of the mixture over the cornbread. Spread half of the dressing over the vegetables. Repeat layers. Instead of spreading the top layer of dressing over all the veggies, I heaped it in the center, as you can see in the photo. Then I added a little finely chopped celery and crumbled cornbread for a garnish. Chill 2-3 hours before serving. ncTnCnbrd3nm

I’m not sure why this is called TENNESSEE Cornbread Salad other than that it must be a popular way to make it in Tennessee. Are any of you from Tennessee and have you made cornbread salad this way before?

Some other recipes you can make with Krusteaz mixes include Easter Egg Shortbread Cookies, Lemon Raspberry Tart, and Cinnamon Rolls–great treats for Easter weekend!

Linked to Inspire Me Monday, Nifty Thrifty Tuesday, Full Plate Thursday, Favorite Things Thursday.
Miz Helen’s Country Cottage

Lentil Soup with Bacon

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It was such a cold, cold, cold, cold day, and I just had to make some soup! Lentil soup sounded good and I already had lentils. I found a soup recipe at MarthaStewart.com that not only had lentils, but bacon, too–and that sounded really good!

I used turkey bacon in this, and I used a larger amount. And I added extra onions because I love onions. Since I like my soups thicker, I also added less water–I guess you could even call it a stew because it’s thick and chunky! If you prefer to keep this vegetarian, just omit the bacon–it’s still a very good basic lentil soup recipe! I like the little punch of flavor that the red wine vinegar gives this soup, which is added at the end of cooking, along with some salt and pepper. This soup is just what you need to help you warm up on a super cold winter day like today!

LENTIL SOUP WITH BACON by NancyCreative, adapted from MarthaStewart.com

Makes 4 servings

  • 6 strips of bacon, cut into 1/2-inch pieces (I used turkey bacon)
  • 2 medium onions, chopped
  • 3 medium carrots, peeled, halved lengthwise, and cut into 1/4″ half-moons
  • 3 garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 1 1/2 cups lentils, rinsed
  • 1 teaspoon dried thyme
  • 2 (14.5-ounce) cans reduced-sodium chicken broth (3 1/2 cups) or vegetable broth
  • 1 cup water (if you want a thinner soup, use 2 cups of water)
  • 1 Tablespoon red-wine vinegar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper

In a Dutch oven or other 5-quart pot with lid, cook bacon over medium-low heat until browned and crisp, 7 to 10 minutes (turkey bacon may need less time). Pour off all but 1 Tablespoon of the fat (if you use turkey bacon like I did, you won’t have much fat, so just add 1 Tablespoon of olive oil to your cooking pot).

Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, cooking about 30 seconds, then stir in the tomato paste and cook 1 minute.

Add lentils, thyme, broth, and water. Bring to a boil; lower heat and reduce to a simmer. Cover and cook over medium-low heat until lentils are tender, about 45 minutes.

Stir in vinegar, salt, and pepper. Serve immediately.

Thick, chunky soups are a favorite cold-weather meal of mine! What do you like to eat when it’s really cold outside?

Easy Pea Soup @ NancyC

Easy Pea Soup with Ham or Bacon

Easy Pea Soup @ NancyCI like Split Pea Soup but have never made it before. I was looking through a little soup cookbook I had called Soup Gourmet and found an easy recipe I thought I’d try. I made my version thicker because I like thick and hearty soups. I like this soup because, in addition to peas, it has lots of other good-for-you veggies in it–carrots, onion, and celery. And you can add ham or bacon if you want, or make it without any meat.

After looking at some other recipes, I decided I would try garnishing this with croutons and feta, and I’m so glad I tried that out–I really liked it! The feta cheese gives a nice zing to the soup, and the crispy croutons make a nice touch, too. Serve this soup with a salad and some crusty bread–it makes a great lunch or dinner during the cold winter months!

EASY PEA SOUP WITH HAM OR BACON by NancyC, adapted from Soup Gourmet

Makes 4-6 servings

  • 2 (16-ounce) packages frozen peas, thawed (or you can use 2 (16-oz.) cans of peas)
  • 1 (14.5-ounce) can chicken or vegetable broth (this is a thick soup, so if you’d like it to be thinner, add an extra 1/2 to 1 cup of broth)
  • 1 1/2 cups boiled ham or cooked bacon, diced (if you’d like this to be meatless, leave out the ham or bacon)
  • 1 cup carrots, finely diced or grated
  • 1 cup yellow onion, finely diced
  • 2 celery stalks, thinly sliced
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • additional seasonings to taste, if desired
  • croutons for garnish, optional
  • crumbled feta cheese for garnish, optional.

Place peas and broth in blender or food processor and puree until smooth (the peas and broth will fill your blender almost to the top, so you can blend them half the amount at a time, if you prefer–you’ll need to do this, too, if you are adding extra broth to make a thinner soup).

Transfer blended mixture to a large pot. Add ham or bacon, carrots, onion, and celery. Bring to a boil and simmer 30 minutes or until vegetables are tender. Halfway through cooking, add salt and pepper, and additional seasonings, if desired.

Serve hot in soup bowls or cups and garnish with croutons and crumbled feta cheese, if desired.

I really like it served with the croutons and feta cheese–they add an extra special touch to the soup! Have you tried any new soup recipes lately?

Bacon Double Cheeseburger Dip

Bacon Double Cheeseburger Dip @ NancyC

If you’re looking for a yummy dip to make for a party or get-together, you may want to try this one out! It’s not what you would call healthy, but there are some ways you can make it a little lighter, like using lean ground beef, or even substituting “veggie” ground beef (like Morning Star Farms® Grillers Recipe Crumbles). I found the recipe at Closet Cooking and made a few tiny changes, adding just a little more garlic and onion, which I’ve noted in the recipe. Just the name of this dip makes me hungry! 🙂 You can serve it with tortilla chips (I like Tostitos Multigrain Scoops) or toasted or warmed baguette slices. You can also top the dip with fresh diced tomatoes, lettuce, and extra crumbled bacon if you want. This recipe makes 4-5 servings; if you’re making this for a larger group you should definitely double the recipe and make it in a 9×13″ pan!

BACON DOUBLE CHEESEBURGER DIP slightly adapted from Closet Cooking

Bake in a 9″ pie plate or square baking dish; double the recipe for a 9×13″ pan

  • 1/2 pound lean ground beef 
  • 6 slices bacon, cut into 1-inch pieces (I used turkey bacon)
  • 1 small to medium onion, diced (I used a medium-sized onion, since I like onion!)
  • 1 to 2 cloves garlic, minced (I used 2 cloves)
  • 4 ounces (light or regular) cream cheese, softened
  • 1/2 cup (light or regular) sour cream
  • 1/4 cup (light or regular) mayonnaise
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons ketchup
  • Tortilla chips or scoops, or a sliced baguette
  • Optional garnishes: shredded lettuce, diced fresh tomatoes, chopped dill pickles, cooked and crumbled bacon

Preheat oven to 350˚F.

Cook the ground beef in a pan over medium heat; drain grease and remove ground beef from pan.

Next, cook the bacon in the pan until crispy, about 6 to 10 minutes. Drain all but 1 Tablespoon of the grease from the pan. Add the diced onion to this pan and saute in the Tablespoon of grease until tender, about 5 to 7 minutes. Add the minced garlic and saute until fragrant, about 1 minute.

In a large bowl (or in your pan, if it’s big enough) mix together the ground beef, bacon, onion, and garlic. Then add in the softened cream cheese, sour cream, mayonnaise, shredded mozzarella and cheddar cheeses, Worcestershire sauce, and ketchup, mixing everything together.

Pour into a pie plate or baking dish and bake at 350˚F for 20 to 25 minutes, or until the top starts turning light golden brown and sides are bubbling.

Garnish top of dip with shredded lettuce, diced fresh tomatoes, chopped dill pickles, and/or cooked and crumbled bacon.

Serve with toasted or heated baguette slices or tortilla chips or scoops.

Bacon Double Cheeseburger Dip II @ NancyC

If you eat this dip on baguette slices, it’s kind of like having a bite-size cheeseburger! 🙂

I don’t have much willpower when it comes to these warm, cheesy dips! Do you have a favorite cheesy dip recipe?