Bacon Egg Lasagna

Woah – this Bacon Egg Lasagna is amazing! Creamy, cheesy and packed with eggs and bacon – which of course makes everything better!

Bacon Egg Lasagna

I love how easy it is to put together. It’s even better as leftovers the next day.

Everyone I’ve served this to has loved it. It’s also easy to feed to a crowd at holiday time because it can be made ahead.

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Bacon Egg Lasagna
Ingredients
  • 1 lb diced bacon
  • 1 large onion chopped
  • 1/3 cup flour
  • 1/2 - 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 12 lasagna noodles cooked and drained
  • 12 hard-boiled eggs sliced
  • 2 8 ounce cups shredded Swiss cheese
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
Instructions
  1. In skillet, cook the bacon until crisp. Remove with a slotted spoon to paper towels.
  2. Drain, reserving 1/3 cup drippings. In the drippings, saute the onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the milk. Bring to boil and cook and stir for 2 minutes. Remove from the heat.
  3. Spread 1/2 cup of the sauce in a greased 13x9x2" baking dish. Layer with four noodles, a third of the egg and bacon, cheese and sauce.
  4. Repeat the layers twice. Sprinkle with Parmesan cheese.
  5. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting.
Recipe Notes

*Can be made the night before and refrigerated. To serve, remove from the refrigerator 30 minutes before baking. Bake as above.

Enjoy!

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Recipe based on one by **Tinkerbell**
Photo by anniesnomsblog

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Grilled Stuffed Jalapenos

This Grilled Stuffed Jalapenos recipe is awesome and soooo easy to make! Ten minutes is all you need to put together an unforgettable appetizer that’s filled with smoky crumbled bacon, cilantro and a little lime juice for extra punch.

Grilled Stuffed Jalapenos

 

This recipe is a healthier, fresh alternative to the popular, breaded version. Excellent flavor! Love, love, love them!

These peppers are to die for. I’ve made them just about weekly since we have tried them.

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Grilled Stuffed Jalapenos
Ingredients
  • 14 jalapeno peppers halved lengthwise, and seeded
  • 2 slices center-cut bacon
  • 1/2 cup cream cheese softened
  • 1/4 cup shredded extra-sharp cheddar cheese
  • 1/4 cup minced green onion
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1 small garlic clove minced
  • 2 tablespoons fresh cilantro
  • 2 tablespoons chopped seeded tomatoes
Instructions
  1. Preheat grill to medium-high heat.
  2. Cook the bacon in a skillet over medium heat until crispy. Remove the bacon, and drain on paper towels, and crumble bacon.
  3. Combine the bacon, cheeses, and the next 4 ingredients through garlic in a bowl, stirring to combine.
  4. Divide cheese evenly, and fill pepper halves.
  5. Place the peppers cheese side up on the grill, cover and grill the peppers 8 minutes, or until the bottoms are charred, and cheese mixture is lightly browned.
  6. Place the peppers on a serving platter. Sprinkle with the tomato, and cilantro.

Enjoy!

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Recipe based on one by weekend cooker
Photo by gailanng

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Charleston Yellow Squash Casserole With A Secret

This Charleston Yellow Squash Casserole is a great recipe for squash that is loaded with flavor. The secret ingredient adds a really different flavor.

Even squash haters love this casserole!

If your family doesn’t really like squash, they will love this casserole and might even request it instead of potatoes!

It freezes well, so you can always have one on hand for potluck suppers or picnics.

The secret ingredient is nutmeg and is something that you notice but you can’t define what it is that you are tasting. I never would have thought of adding nutmeg to a squash casserole but it’s great.

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Charleston Yellow Squash Casserole
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Charleston Yellow Squash Casserole
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

It's the secret ingredient that makes this squash casserole so good.

Course: Side Dish
Cuisine: American
Keyword: Charleston Yellow Sqaush Casserole
Servings: 6
Calories: 225 kcal
Ingredients
  • 2 lbs yellow squash sliced
  • 2 cups chopped onions
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg do not omit this secret ingredient
  • 8 ounces sharp cheddar cheese grated (2 cups)
  • 1 cup milk
  • 2 whole eggs
  • 16 saltine crackers or 16 Ritz crackers crushed
  • 1/2 teaspoon paprika
Instructions
  1. Steam the squash and onions for 10 minutes or until tender. Drain.
  2. Add 1-3/4 cups of the cheese and all the other ingredients (except paprika) together. Pour into a 2-quart casserole dish (9x13x2-inch). Sprinkle the remaining cheese on top.
  3. Just before baking, sprinkle the top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.

This freezes beautifully. Thaw before baking.

Enjoy!

Classic Green Bean Casserole – Campbell’s Gold!

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Recipe based on one by BeachGirl
Photo by Lynn in MA

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Texas Caviar

Texas Caviar is one of my favorite appetizers. It’s not fancy, but boy is it tasty! And with Texas in the name to me it has to be good! Slightly sweet, not too spicy.

Texas Caviar

Really good served with tortilla chips.

Most definitely a winner and it’ll be included with my other dips on my finger food counter from now on

Print copies of this recipe, people always ask for it!

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Texas Caviar
Ingredients
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 red bell pepper
  • 2 jalapeno peppers
  • 1 15 ounce can black-eyed peas
  • 1 15 ounce can black beans
  • 1 11 ounce can white shoepeg corn
  • 1 16 ounce bottle Italian dressing
  • 4 roma tomatoes
  • 1 bunch cilantro
Instructions
  1. Remove membranes and seeds from the peppers. Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped).
  2. Drain and rinse the black beans, blackeye peas, and shoepeg corn and add to peppers.
  3. Add the Italian dressing and stir well. Cover and marinate in refrigerator for 8 hours. Drain.
  4. Dice roma tomatoes and cilantro and stir into mixture.
Recipe Notes

Serve with tortilla chips.

Enjoy!

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Recipe based on one by Gina Rae Vinson
Photo by May I Have That Recipe

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Spiced Apple Loaf

Even if you’re a novice cook you can make this Spiced Apple Loaf. It’s not only a deliciously moist cake, but it’s also full of flavor. I challenge anyone not to love this recipe.

Spiced Apple Loaf

It’s best when eaten the day after it is baked.

Honestly, try this cake!! Even if you’ve always been a bit scared of baking this recipe will inspire you to try more recipes!

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Spiced Apple Loaf
Ingredients
  • 9 ounces plain flour
  • 6 ounces sugar
  • 5 ounces soft butter
  • 3 ounces raisins
  • 1 egg
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 -2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 2 -3 granny smith cooking apples
Instructions
  1. Pre-heat oven to 350 degrees. Line a 2 lb loaf tin with greaseproof paper or spray with cooking spray.
  2. Peel and core the apples, cut into chunks, place in a pan and cover with water, bring to the boil and simmer until the apples are just starting to soften. Drain and add a little sugar to taste (I prefer the apples to be quite tart). Leave to one side to cool.
  3. Put all the dry ingredients into a large bowl together and mix roughly. Next add all wet ingredients at same time, mix until all of the flour mixture is taken up.
  4. Pour into the loaf tin and cook for 1 1/4 - 1 1/2 hours until browned.
  5. When the cake is cooked, Leave it in the pan until it's cool. Then you can remove it and wrap in foil.
Recipe Notes

This cake is best left until the next day to eat (if you can wait that long!)

Enjoy!

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Recipe based on one by Janet #6
Photo by buttercreambarbie

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Fresh Blueberry Cobbler

Fresh Blueberry Cobbler! Super easy and super quick and just too good for words. Delicious! This is a really, really a good cobbler recipe.

Fresh Blueberry Cobbler

So easy to make and the cake doesn’t stick to the pan after baking.

This same recipe can be made with frozen mixed berries and it’s absolutely delicious!

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Fresh Blueberry Cobbler
Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 3/4 cup whole milk
  • 1/3 cup butter melted
  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Add the flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine. Add in the milk and butter; stir to combine.
  2. Spread the batter into a greased 8-inch square baking pan. Sprinkle the blueberries evenly over the batter. Sprinkle with 1/3 cup sugar and drizzle with vanilla.
  3. Bake at 350° for 40-45 minutes or until a pick comes out clean.
  4. Serve plain or with ice cream on top.

Enjoy!

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Recipe based on one by ratherbeswimmin’
Photo by NoraMarie

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Hot Dog Casserole – Easy Peasy & Kiddy Friendly

This Easy Peasy Hot Dog Casserole is a real family-style kid-pleasing recipe that I often bring to potlucks and family gatherings.

It is like a pot of macaroni and cheese but with the added surprise of the hot dog slices.

It is easy to prepare, inexpensive, and doubles nicely.

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Hot Dog Casserole
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Easy Peasy Hot Dog Casserole
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This is definitely a kiddie-friendly casserole but adults love it too!

Course: Main Course
Cuisine: American
Keyword: Hot Dog Casserole
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 8-ounce box elbow macaroni, freshly cooked, drained
  • 1/2 pound hot dogs sliced into rounds
  • 2 1/4 cups American cheese or 2 1⁄4 cups Velveeta cheese shredded
  • 5 tablespoons unsalted butter
  • 1 small onion very finely chopped (about 1/2 cup)
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
Instructions
  1. Preheat oven to 350 F degrees. Grease a 2-quart casserole.
  2. Add the freshly cooked and drained macaroni into the casserole along with the sliced hot dogs and just 2 cups of the cheese; mix well.
  3. Combine the butter and onion in a medium saucepan and saute over medium heat until the onion is wilted (about 5 minutes).
  4. Whisk the flour into the butter mixture quickly until the flour is absorbed, then remove from the heat.
  5. Add the milk slowly, whisking to combine well- make sure you whisk very quickly and thoroughly or you will have doughy clumps.
  6. Return to the heat, whisk in the salt and pepper, and bring to a boil (still whisking)- just be careful not to let it burn. As soon as it starts to hit the boiling point, remove from the heat and pour evenly over the macaroni mixture. Stir to gently to combine.
  7. Sprinkle with the remaining 1/4 cup cheese and bake, uncovered, for 18-20 minutes or until heated through and the cheese has melted and browned (If you prepare this in advance, wait to add the remaining cheese until you are ready to bake the casserole the next day).
Recipe Notes

For variety, I have tried other types of cheeses and thought Cheddar blended with Monterey Jack was also very nice in this.

Enjoy!

Up Next: 

Seattle Dogs – Irresistibly Delicious!

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Recipe based on one by HeatherFeather
Photo by Breezytoo

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Redneck Breakfast – Down South Goodness

You might like this Redneck Breakfast even if you’re not a redneck. It’s redneck comfort food. But don’t eat it too often, or you jest might catch yourself talkin’ like Jeff Foxworthy!

 

If you’re really not a spam fan you can substitute breakfast sausage. Sausage gravy is redneck too!

The roasted potatoes are great but the dish is also good over toast or southern biscuits.

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Redneck Breakfast
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Redneck Breakfast
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

You don't have to be from the South to enjoy this Rednect Breakfast.

Course: Breakfast
Cuisine: American
Keyword: Redneck Breakfast
Servings: 4
Calories: 365 kcal
Ingredients
Potatoes
  • 2 1/2 cups potatoes peeled and diced into 2 inch chunks
  • 1 1/2 tablespoons vegetable oil
  • 3 tablespoons parmesan cheese the stuff in the green shaker
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper or to taste
Spam Gravy
  • 6 ounces diced Spam
  • 3 tablespoons margarine
  • 3 tablespoons all-purpose flour
  • 1 cup milk
Instructions

  1. Preheat your oven to 450 degrees.

  2. In a 3 cup bowl with lid, add all the potato ingredients, cover and shake until potatoes are well coated.

  3. Place on a cookie sheet that has been lined with aluminum foil and sprayed with cooking spray, bake for 25 minutes, stirring once or twice during baking.

  4. While potatoes are baking, melt margarine in a medium sized skillet add Spam and lightly brown.

  5. Add flour and cook until " flour taste " is gone about 5 minutes.

  6. Then add a little milk at a time, stirring until desired thickness is reached ( you might need a little bit more milk ) add salt and pepper to taste.

  7. Divide potatoes between two plates, and cover with gravy.

 

Enjoy!

Up Next: 

How to Cook Grits – The Best Southern Grits Recipe

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Recipe based on one by Chef shapeweaver
Photo by Chef shapeweaver

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Mushroom Bacon Pasta

This Mushroom Bacon Pasta is a fantastic pasta recipe. Practically perfect! I really like the extra-something that the hot pepper flakes adds to the dish.

Mushroom Bacon Pasta

If you like mushrooms, you’ll like this pasta dish! Make it a main course, or serve it as a side dish.

So different from tomato based pasta recipes and from now on one of my favorites.

This dish also easily doubles.

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Mushroom Bacon Pasta
Ingredients
  • 1/2 pound spaghetti or linguini
  • 1/4 cup extra virgin olive oil
  • 2 ounces diced bacon
  • 2 cups sliced mushrooms
  • 2 teaspoons capers drained
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 2 tablespoons chopped fresh basil
Instructions
  1. Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake.
  2. Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve.
  3. Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil. Add bacon and mushrooms to skillet and cook, stirring, until browned. Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes.
  4. Cook, stirring, for about 10 minutes or until garlic is just slightly golden.
  5. Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta.
Recipe Notes

Serve with Parmesan cheese on the side.

Enjoy!

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Recipe based on one by Lennie
Photo by CulinaryExplorer

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Chicken Fajita Dinner

This Chicken Fajita Dinner is very easy to throw together on a night when you need something fast but still want something delicious and healthy.

Chicken Fajita Dinner

I made this one up one night while digging through the refrigerator for dinner.

Everyone I’ve ever made it for just raves about it! One of my all time favorite dishes.

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Chicken Fajita Dinner
Ingredients
  • 1 1 1/4 ounce package fajita seasoning mix
  • 2 boneless skinless chicken breasts
  • 1 red pepper
  • 1 yellow pepper
  • grated cheddar cheese
  • 2 cups cooked rice
  • vegetable oil for frying
Instructions
  1. Chop chicken breast into chunks. Fry chicken quickly until almost cooked through. Remove chicken from pan.
  2. Cook peppers for 2-3 minutes.
  3. Put chicken back in pan with peppers. Add fajita seasoning and 1/4 cup water. Cook until chicken is done.
  4. Put mixture over rice and top with grated cheese.

Enjoy!

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Recipe based on one by Kirstin in the Couv
Photo by Ms B.

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