Tag Archives: bacon

Biscuits ‘N Gravy

I think this is one of my favorite meals. I remember learning how to make this on a wood cookstove!

You can make it by itself with sausage or bacon to give it extra flavor. It is delicious over biscuits, toast, salisbury steak, scrambled eggs and just about anything else your little heart could imagine.

Use your favorite biscuit recipe or buy some of the ‘whack ’em on the counter’ biscuits. I have used the Emergency Rolls, 7 Up Biscuits, toast, and even the 30 minute Rolls for this meal.

Biscuits ‘N Gravy

Ingredients:

1/2 c. butter or margarine (or use a 1 lb roll of sausage or half a pack of bacon for the grease) **  you may need to add a little butter to the grease after frying the meat
1/3 c. all-purpose flour (Self-Rising will work, just taste check before adding salt.)
salt and pepper, to taste
3-4 c. milk

Biscuits, bread, or toast

Directions:

Bake your biscuits according to directions.

 

If using sausage or bacon then you need to fry it. (You can crumble the sausage or fry it in patties.)

Place the meat on a plate lined with paper towels. If you crumbled the sausage you can leave it in the pan.

If using butter then just melt it in the pan.

Use a whisk to blend the flour and seasonings into the grease.Let cook 2-3 minutes until lightly browned.

Add the milk and stir constantly to avoid lumps. Keep stirring until thickened. DO NOT leave this unattended as it does have a tendency to boil over.

Split the biscuits in half and place on a plate. Ladle the gravy over the tops and add sausage or bacon to the side. Serve HOT!

Boston Baked Beans

Boston Baked Beans

I forgot where I got this recipe from but I will gladly give credit if I find my original source.

We usually eat this one day for dinner with Mac-n-Cheese, Slaw, and Rolls. Then we will eat them the next day for lunch.

This recipe serves about 16.

◦2 pounds white beans (northern or navy beans)
◦2 teaspoons salt
◦2 teaspoons dry mustard, you can use regular mustard if you don’t have dry
◦1/2 cup molasses
◦1/2 cup brown sugar, use a little more if you like your beans sweet
◦1 onion, peeled and chopped
◦4 to 6 oz of raw bacon, chopped

Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off, cover them and let them sit for an hour or two.

After the initial preparation boil your beans on the back of the stove for about half an hour. They won’t be perfectly soft, but they will be almost soft. Drain off the cooking water. In a very large casserole (4-quart) combine the semi-cooked beans, salt, dry mustard, molasses, sugar and chopped bacon. Add enough hot water to barely come to the top of the beans. Put a lid on the casserole, or tin foil. Bake the beans at 300° for about 5 to 7 hours. They will be tender, fragrant and delicious.

Another way to cook this is to use a crockpot. Boil the soaked beans for half an hour, as directed above. Then, instead of combining everything in a casserole, combine them in the crock pot instead. Put the lid on the Crock Pot after you’ve mixed everything up in it, and cook it on High for about 3 or 4 hours, or on low for 6 or 8 hours. You can put a folded dish towel on top of the lid if your crock pot doesn’t get quite hot enough to cook beans normally. The dish towel helps maintain a temperature hot enough to just barely simmer the beans.

Fried Cabbage

I love fried cabbage. We usually eat Cole Slaw but sometimes I just want something different. You can play around with this and add some cooked ground meat and canned tomatoes to make it a meal of its own.

Fried Cabbage

Ingredients:

  • 8-10 slices bacon
  • 1 onion, thinly sliced
  • 1 head cabbage, chopped
  • 1/4 c butter or margarine
  • salt and pepper to taste

Directions:

In a large skillet or pot, fry the bacon until crisp. Drain bacon and crumble, set aside for later.

Brown the onions in the bacon drippings and then add the remaining ingredients to your skillet.

Cook on low for 30-35 minutes, stirring occasionally, until the cabbage is tender.

Garnish with the crumbled bacon.

Serve warm.

Tomato Gravy

This recipe reminds me of the tomato dumplings my mom-mom used to make when I was little. Oh how I loved those! This is a meal that just kinda changes up things every once in awhile and it won’t be a meal that is for everyone. We really enjoy it here though.

Tomato Gravy

Ingredients:

  • 1/4 c. flour
  • 2 cans petite diced tomatoes
  • 1-1/2 water
  • 12 slices bacon
  • salt and pepper to taste

Directions:

Fry bacon in large skillet, drain the bacon and keep 1/4 c of the drippings.

Add 1/4 c. flour to the drippings and whisk until smooth.

Heat over low-medium heat until flour begins to turn brown, stirring constantly to keep from scorching.

Add water and whisk again until smooth.

Once the gravy begins to thicken, dump both cans of tomatoes into pan, stir well, and heat through.

Season with salt and pepper to taste.

Serve with biscuits, scrambled eggs, and bacon.

Alice Springs Chicken (copy cat)

I make this recipe every 3 -4 months because it is a little bit more expensive and takes a little more time to put together. It is well worth the extra time though.

Alice Springs Chicken (Original copy cat recipe link)

Ingredients:

  • 4 boneless skinless chicken breasts, 1/2 ” thick
  • 1/4 -1/2 c. honey mustard
  • 6 slices bacon, sliced in half
  • 1⁄2 teaspoon seasoned salt
  • 1 cup sliced mushrooms, drained
  • 3 cups shredded colby or monterey jack cheese
  • parsley, optional

DIRECTIONS:

Preheat oven to 400.

Season chicken breast with seasoned salt and set aside.
Fry bacon to a crisp and drain. (You can use some of the bacon grease to add flavor to the chicken while cooking.)
Cook chicken breasts in a skillet over medium with just enough oil/grease to prevent sticking.
Cook on both sides until a slight browned and cooked in the middle but not dry.
Remove from pan and place in a 9 x 13 dish.
Spread honey mustard on the chicken, cover with a layer of mushrooms, three pieces of bacon and sprinkle with shredded Colby/jack cheese.
Bake about 15 minutes or until cheese is melted.
Sprinkle with parsley and extra honey mustard.

Bacon Grits/Cheesy Grits

My kids love grits, buttered grits, cheesy grits, and especially bacon grits! This is a super simple way to prepare them when you are short on time. My kids usually eat these served over their scrambled eggs with some jelly toast on the side.

Ingredients:

  • 2 c. grits, prepared according to package
  • 4 T butter or margarine
  • salt and pepper to taste
  • 8-10 slices of bacon, cooked and crumbled

Add the butter to the prepared grits and stir until completely melted. Season to taste. Save a few bacon crumbles for sprinkling on top and stir the rest into the grits. Serve.

For cheese grits:

  • 2 c. grits, prepared according to package
  • 4 T butter or margarine
  • salt and pepper to taste
  • 1 T. garlic powder, more or less depending on your taste
  • 1 c. cheese, sliced, shredded, cubed or whatever you have on hand

Add the butter to the prepared grits and stir until completely melted. Season to taste.Add garlic powder and cheese. Stir until melted. Serve.

 

 

Mama’s Secret Spaghetti Sauce

Mama’s Secret Spaghetti Sauce

Ingredients:

  • 1/2 lb hamburger
  • 3/4 c onion, diced
  • 1 clove garlic, minced
  • 1/4 lb cooked bacon, diced
  • 1 t salt (we like to use mineral salt or Lawry’s garlic salt)
  • 1/8 t pepper
  • 2 t sugar (I have been using Stevia in place of the sugar)
  • 1-2 c. chopped baby spinach, optional
  • 1-2 c. chopped veggies, optional
  • 1 t Worcestershire sauce
  • 1 c water
  • 1-6oz can tomato paste
  • 1-8 oz can tomato sauce
  • 1/4 c olives
  • sliced mushrooms, optional
  • Parmesan cheese, optional
  • nutritional yeast, optional

Directions:

Brown beef, bacon, garlic, and onion together, drain. (I usually throw in the mushrooms too.)

Add remaining ingredients (except olives) to beef.

Simmer, covered, for 20 minutes.

Add olives, if desired.

Cover and simmer 15 minutes more.

Serve over cooked spaghetti noodles or over zucchini noodles.

Sprinkle with cheese and yeast, if desired.

I usually double this recipe for our family!


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Chicken Bacon Ranch Casserole

(I can’t remember where I got the original recipe but I have changed it around a bit to fit our family.)

Chicken Bacon Ranch Casserole

Ingredients:

  • 6-8 slices bacon, cooked and chopped
  • 2 lb. boneless, skinless chicken breasts, diced
  • 1 T olive oil
  • 1 packet dry ranch dressing mix
  • 8 oz. Rotini pasta (use dream fields pasta)
  • 1 cup Mozzarella cheese, shredded
  • 1/2 cup Cheddar cheese, shredded
  • Salt/Pepper to taste
  • 1 jar Alfredo sauce (14.5 oz) or try this recipe
  • Chives

Directions:

1.Preheat oven to 375 and grease a 9 x 9 baking dish.
2.Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 minutes.
3.Drain fat and place bacon on a paper towel to absorb the grease.
4.In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw at this point), and Ranch mix.
5.Shake around in bag until chicken is evenly coated.
6.Add chicken to skillet and cook until no longer pink. Set aside.
7.In a pot of boiling water, cook pasta until al dente.
8.Drain water and add pasta to greased baking dish.
9.Add cooked chicken and alfredo sauce to the pasta.
10.Sprinkle both cheeses, bacon, chives, and salt/pepper to the top of the Alfredo and place pan in oven.
11.Bake until bubbly and cheese is melted, about 15 minutes.
12.Remove from oven and serve!! Enjoy!!


 

Land Your Man Baked Beans

Land Your Man Baked Beans (original recipe here)

Ingredients

2-28 oz cans original baked beans

1 large finely chopped sweet onion

1 large finely chopped green bell pepper

1 1/2 lb hamburger (ground turkey or pork will work too)

1/3 c ketchup

2 Tbsp yellow mustard

4 Tbsp light brown sugar

3 Tbsp hot sauce

6 slices hardwood smoked bacon

1 pkg taco seasoning

Instructions:

Preheat oven to 375 degrees. Brown the hamburger. Add taco seasoning while browning beef but DO NOT add water. Drain beef and set to the side.

Combine beans, onions, peppers, ketchup, mustard, brown sugar & hot sauce in a 16″ X 10″ casserole dish.

Add seasoned meat to the bean mixture.

Place bacon on top of beans. Cover dish with aluminum foil, leaving a corner folded back for venting. Bake for about 1 hour. Remove foil and continue baking about 30 minutes or until bacon is brown and excess liquid has been cooked out.

Serve with Mac-N-Cheese, slaw, and rolls. Enjoy

Breakfasts

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Awesome Hash Browns

Bacon Grits/Cheesy Grits

Banana Crumb Muffins

Banana Oatmeal Breakfast

Simply make a batch or bowl of oatmeal and slice a banana on top. Enjoy!

Best gluten-free pumpkin muffins recipe

Bird Nests

Biscuits ‘N Gravy

Blueberry Oatmeal Bread

Blueberry Syrup (great over waffles, pancakes, and french toast)

Breakfast In a Cup

Cheese Danish

Cheesy Breakfast Croissants

Chocolate Chip Applesauce Muffins

Cinnamon Cream Cheese Roll Ups

Cinnamon Roll Pancakes

Creamy Chipped Beef Over Toast

Dutch Puff

**Vanilla Dutch Puff ( I have to double this and usually make it in a 9×13 pan.)

French Toast

French Toast Roll Ups

Hash Brown Breakfast Casserole

Mexican Egg Bake

Monkey Bread (this is a great treat that kids can help with too!)

Muffins