December 2021 – Bacon

Bacon Wrapped Stuffed Peppers

Jeffrey Fisher, Stevens

“This is one of our family favorites! Enjoy!”

  • 12 to 15 whole jalapeño peppers
  • 1 slice of bacon for every half pepper (see note)

Cream Cheese Mixture:

  • 8 oz. cream cheese
  • ½ tablespoon garlic salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/3 cup dried bread crumbs
  • 1 tablespoon olive oil

Mix all ingredients for cream cheese mixture.

Cut peppers in half lengthwise; remove seeds. Stuff with cream cheese mixture. Wrap each half in bacon and push a toothpick into the seam to keep it together. Place on a baking sheet and bake at 350°F for 20 to 25 minutes, making sure that bacon is fully cooked.

Note: It is best to have a larger piece of bacon so it does not come apart while baking; however, you can use a half piece if you choose.

Bacon & Cheese Bread

Pat Roth, Ephrata

  • 1½ cups flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • ¾ cup quick cooking oats
  • 6 slices bacon, cooked & crumbled
  • 2 eggs, beaten
  • ½ cup milk
  • ¼ cup vegetable oil

Combine all ingredients except eggs, milk and oil; set aside.

Combine eggs, milk and oil. Add this to the oat mixture, stirring just enough to moisten the dry ingredients.

Spoon batter into a greased and floured 8½ x 4½ x 3” loaf pan. Bake at 350°F for 35 to 40 minutes, or until a toothpick comes out clean.

Makes 1 loaf.

Hot Bacon Dressing

Pat Roth, Ephrata

“Pour this over lettuce, or in the spring, dandelions.”

  • 4 strips of bacon
  • ½ cup granulated sugar
  • 2 tablespoons flour
  • 1 egg, beaten
  • 1 teaspoon salt
  • ½ cup vinegar
  • 1½ cups water

Brown the bacon, remove from the drippings and crumble.

Combine the sugar and flour. Add the eggs, salt, vinegar and water. Mix this until smooth. Pour all this into the bacon drippings and heat, stirring constantly until the mixture thickens. Add the crumbled bacon.

Makes 2 cups.

Bacon-Cheese Spread

Pat Roth, Ephrata

  • (2) 8 oz. packages cream cheese, softened
  • 10 slices bacon, cooked & crumbled
  • 2/3 cup finely chopped onion
  • 1 medium sized green pepper, finely chopped
  • 3 oz. can chopped green chiles, drained
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • ¼ teaspoon garlic salt
  • ¼ teaspoon seasoned salt

Line a 4-cup bowl with plastic wrap.

Beat cream cheese, then stir in all the remaining ingredients. Mix this well.

Press the mixture firmly into the bowl. Cover and chill for 6 to 8 hours.

Invert onto a serving plate and remove the plastic wrap. Serve with assorted crackers.

Makes about 4 cups.

Broccoli Cauliflower Salad

Gloria Dougherty, Akron


  • 1 head broccoli
  • 1 head cauliflower
  • 1 small onion
  • 1 cup shredded cheese
  • 1 lb. bacon, fried & crumbled
  • ¼ cup craisins


  • 1 cup mayonnaise
  • ½ cup sugar
  • 2 tablespoons vinegar

Mix broccoli, cauliflower and onion together. Put cheese and craisins on top.

Combine dressing ingredients and add bacon. Pour over salad and toss just before serving.

Bacon Oriental

Lori Stevens, Denver

  • 1 lb. sliced bacon
  • 1 medium onion, sliced
  • 1 cup chopped celery
  • 6 oz. can mushrooms
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • dash pepper
  • 16 oz. can bean sprouts
  • 1 cup chopped green pepper
  • 6 servings cooked rice

Cook bacon until crisp; remove from pan. Drain all but 1 tablespoon of drippings. Cook celery and onion in drippings till tender.

Drain mushrooms; reserve liquid. Add water to liquid to make 1½ cups.

Dissolve cornstarch in ¼ cup cold water. Combine cornstarch mixture with mushroom liquid, soy sauce, salt and pepper. Add liquids to onion and celery. Cook and stir mixture until thick and bubbly. Stir in mushrooms, bean sprouts and green pepper. Heat thoroughly. Crumble bacon over top and serve with hot rice.

Makes 6 to 8 servings.

Spinach, Mushroom & Bacon Salad

C.R.G. Lewis, Reinholds

  • 1 lb. fresh spinach, torn into bite size pieces
  • ¼ lb. raw mushrooms, sliced thin
  • 2 hard-cooked eggs, chopped
  • ½ cup vegetable oil
  • 1 teaspoon sugar
  • 3 tablespoons lemon juice
  • ½ teaspoon Dijon mustard
  • salt & pepper to taste
  • 5 strips bacon, fried crisp, crumbled

Combine spinach, mushrooms and eggs in a large bowl.

Combine oil, sugar, lemon juice, mustard, salt and pepper; whisk well. Pour over spinach and mix. Sprinkle with bacon.

4 Bean Baked Beans

Tera McFarland, Reinholds

  • ½ lb. bacon, diced and fried crisp
  • ½ lb. ground beef
  • 1 cup chopped onion
  • ½ cup ketchup
  • ¾ cup brown sugar
  • ½ cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 2 teaspoons vinegar
  • (2) 16 oz. cans pork and beans
  • 16 oz. can kidney beans
  • 16 oz. can green beans
  • 16 oz. can butter beans

Brown bacon, ground beef and onion; drain.

Combine ketchup, brown sugar, white sugar, salt, mustard and vinegar. Add to browned meat mixture.

Drain canned beans and add to the mixture. Mix well. Bake at 350°F for 40 minutes.

Alice Springs Chicken

Tera McFarland, Reinholds

  • 4 boneless, skinless chicken breasts
  • ½ pound of bacon, fried crisp
  • ½ teaspoon seasoning salt
  • 1 cup sliced mushrooms
  • 3 cups shredded Colby/Monterey Jack cheese

 Honey Mustard:

  • ½ cup yellow salad mustard
  • ¼ cup honey
  • ¼ cup light corn syrup
  • ¼ cup mayonnaise

Rub chicken with salt and marinate for 1 hour.

Combine ingredients for honey mustard.

Sauté chicken on medium heat with a little oil to prevent sticking. Cook on both sides until golden brown, but not dry. Remove from pan.

Spread chicken with honey mustard; top with one layer of mushrooms, bacon and cheese. Bake at 350°F until cheese melts.