Tag Archives: bacon

Seven Layer Salad


This is FOR SURE a favorite salad in this house. Feel free to add even more veggies ~ add broccoli, red pepper or more peas. Whatever is in the fridge! (My kids don’t even SEEM to notice the veggies in this salad, so that is why I add a bit more! Bonus!) ENJOY!!!

Seven Layer Salad
1 head of lettuce torn into small pieces
1/2 c. celery, chopped
1/2 c. of chopped green pepper
1/2 c. of chopped green onion
1 c. of peas
3/4 c. mayo
1/2 c. sour cream
3 TB. sugar
1/2 c. shredded cheddar cheese
4 hard-boiled eggs, sliced
6 strips of bacon, cooked and crumbled

Combine the mayo, sour cream and sugar ~ set aside. In a 9″ x 13″ pan layer the lettuce, green pepper, celery, onions, peas, dressing, cheese, eggs and bacon. Chill a few hours.

I hope you enjoy our families favorite lettuce salad!

Recipe adapted from Mom W’s “Salt Lick Salad” (aka Seven Layer Salad).


Stuffed Mushrooms


This is the time of year were we get to eat LOTS of appetizers! YUM!!! Appetizer meals are the best!! Just top it off with a sweet treat or 8 and there you go! A lovely meal!  😉   These mushrooms are simple to throw together and really good. I do not like mushrooms, but I did eat one and didn’t EVEN cringe!!!! 😉

What are your favorite appetizers to serve/make/eat? My answer? THEM ALL!!! HA!!!

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Stuffed Mushrooms 

1-2 (8 oz.) container whole mushrooms
1/2 c.- 3/4 c. fresh grated Parmesan cheese
1/2 c.- 3/4 c. mayo
3 oz. pkg. bacon bits or cooked and crumbled bacon

Wash the mushrooms and pull the stems out. Disguard stems. Mix together equal parts of mayo and Parmesan, add bacon. Stuff the mushrooms with the mayo mix. Bake @ 350º for 20 minutes, drain and ENJOY!!!

Thanks Stacy for this recipe, found in Prized Recipes to Cook and Savor, Vol. II.

Club Quesadillas


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Looking for an easy summer dish? Look no further. This comes together quickly, AND griddles up fast!! (This would also be a great side to have with soup in the colder months, so keep it in mind ~ I know I will!)

* I do not like the taste of mayo, so I use Dijon mustard, honey mustard, or one of the “dippers” listed below in place of mayo.
* Serve this cold or cooked on a griddle, either was is good!

Club Quesadillas
8 (8″) flour tortillas
1/2 c. mayonnaise
8 slices deli turkey meat
8 slices deli ham meat
8 slices provolone cheese
8 strips of bacon, cooked
lettuce leaves
tomato slices
“Dippers” ~ such as ranch, salsa, BBQ sauce, a combo of ranch + salsa, or a combo of mayo + BBQ

Lay out all 8 tortillas and spread some mayonnaise on each one. On 4 of those tortillas, layer the meats and cheese. Top with the other 4 tortillas. Cook on a griddle about 3-5 minutes per side. Quarter and serve with lettuce, tomato and “dipper” of choice. Enjoy. (This may also be left un-cooked as well. It is yummy that way too.)

Recipe from the cookbook “Tasteful Traditions” (Trinity PRC).

Bacon Cheddar Cheese Ball


Appetizers and snacks are a given this time of year, sometimes that is all we have for dinner and that is fun. This cheese ball was a new one I tried for this year, and it was really enjoyable. ↓

Games are also a given this time of year! Whether you are playing with  your kids, your husband, your family or your friends ~ usually game playing leads to loads of laughing. I, myself, have always been a game loser. It stems back from the times we would play Memory and my brother would cheat… I would lose, he would win. Cheater. (YEP, callin’ you out bro.)  Playing ANY game with my husband….I lose 9.9 times out of 10. As a mom, I just cannot win. When we  play Memory, my husband and kids stacks are HUGE and I maybe have 2 matches. Believe me I am trying. I guess I need to learn to watch.  Playing Uno, our kids lambast us with “draw 4’s” and “draw 2’s” like crazy. Dad and mom end up in 4th and 5th place. Ha. Funny……

New Years Eve is right around the corner. The year did fly by. It is fun to look back on the past year and think about it, the good AND the bad. We have much to be thankful for.

I hope you have a wonderful Old Year’s Day and New Year’s Day! Whether you are with friends or family, enjoy.

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Bacon Cheddar Cheese Ball 

8 oz. pkg. cream cheese, softened
3 TB. mayonnaise
1/8 tsp. Worcestershire sauce
3 drops hot sauce
1/4 c. crumbled crisp cooked bacon
1 c. shredded cheddar cheese
2 TB. sliced green onion
1 c. chopped walnuts

Combine the cream cheese, mayo, Worcestershire sauce and hot sauce. Beat at a medium speed till combined. Stir in the bacon, cheese and green onions.

Wrap in plastic wrap and shape into a ball. Chill till it is cold and will hold the “ball” shape. Roll in the chopped walnuts and chill till ready to  serve. Serve with crackers.


Recipe from Jen K., from the “Only the Good Stuff” Cookbook.


Homemade Butterfingers, Bacon Cheese Topped Chicken & Easy Candied Sweet Potatoes


Before I get to the Aldi fun and recipes, I wanted to know IF anyone is looking for a specific recipe for me to share. NOW, let’s note that I am not someone who will make Sushi or Liver & Onions or “gourmet” things. I am a fairly basic cook/baker. But I would love suggestions of recipes you would like to try. For example, I REALLY want to make a good Chicken and Dumpling Recipe ~ I haven’t really tried…..but want too! (Maybe someone can direct me to a good recipe ??? OR send me one at favoritefamilyfoods@ hotmail.com ~ oh. Nice subtle hint huh?!?!!) THANKS!

Also. Is it TOO much when I share more than one recipe, like today’s 3 recipes? Should I try to stick to just one recipe each post?? Thanks again!

And now……..

Aldi sales for Oct.  31 ~ Nov.(!!)6.

(Not a complete sale list, just some items  that caught my eye, check out the ads here to see all that Aldi has to offer this week! Be sure to check out the Holiday Catalog and the Recipe book, found here as well.)

* Milk Chocolate Almond Bark and Semi-Sweet Chocolate Chips. (OK, so these are NOT in the flyer BUT I HAD to share this ↓ recipe with you ASAP and I know Aldi carries these items this time of year, so, YEAH ~ I was able to share it with you on my Aldi post day!!!!!)

*Fresh Boneless Skinless Chicken Breasts are on special buy for $1.69 per lb.  I am happy to share one of my favorite recipes ↓ with you today, my family enjoys it too!

* 29 oz. can of Cut Sweet Potatoes is $1.29 ~ I use this to make the LAST ↓ recipe below!

* Canned Pumpkin is 99¢ for a 15 oz. can. Stock up now!!! (Though they are a winter seasonal item, so we should see canned pumpkin for a while yet! High fives all around!) I CANNOT wait to share some more pumpkin recipes! Oh, or go ahead and make some  Pumpkin Apple Streusel Muffins or Pumpkin Oatmeal Muffins  for breakfast and snacks!

* Aldi carries a variety of Stuffing Mix (the boxes) or Bagged Stuffing, prices range from 89¢ – $1.99. Great for holiday baking! (or any night……)

* Shredded Cheese ~ mozzarella or mild cheddar ~ in a 32 oz. bag is $5.89.

* Crescent Rolls, are marked down to 99¢! Time to try Ham & Cheese Crescent Rolls!

* Brown & Serve Rolls (12 oz. for 99¢) or Sweet Multi-Grain or Potato Rolls (20 oz. for $1.99).

* Banana’s are 29¢ per lb.

* Tangerines (GREAT and easy for kids to peel!) are $1.29 for a 3 lb. bag.

* An 8 oz. Cheese Block (assorted varieties) is $1.49.

* Regular or Unsalted Butter, 16 oz. for $1.99.

*Cream Cheese, 8 oz. for 99¢ .

And now for recipes!!!!

Homemade Butterfingers

(Update. I have since made this again. Some notes. DO NOT double, THAT did not work out for me….it was much too hard. ALSO. It is BEST to melt the candy corn low and slow ~ like in a double boiler, IF you let your candy corn melt and bubble….you will be making HARD candy, which will result in hard candy bars. Someone had to mess up….GLAD it was me!!)

I saw this recipe a while ago,  I thought “no way” ~ maybe I will try it someday. There is no WAY it could taste like THE BEST CANDY BAR EV.ER. Seriously. No way could THE BEST CANDY EV.ER. be the main ingredient.  2 things.
* I used to walk up town to the BEST drugstore and buy Butterfingers and ONLY Butterfingers (well and the occasional 5th Avenue, which is similar to Butterfingers). Even though there was about 33 hundred OTHER candies to choose from…..
* Candy Corn is my weakness. IT is my “hide in the pantry  fill my mouth full AFTER I just told my kids “no candy”  weakness.
So…..it WAS time to try this recipe!! (Thanks to a friend for giving me that extra PUSH to try it!!! Thanks to my 2 friends for tasting it!!!)

Grab the recipe here at Plain Chicken. YOU WILL WANT TO. Now some things.

* It does not get hard (ALTHOUGH I just made it a few hours ago, IF time does something to it, like make it harder, I will update this), like the true Butterfinger, BUT it is flaky like the real thing.  (Note and Apology * your dishes DO need to soak for a while to get off all the melted candy yumminess! Sorry.)

* I used a 9″ square pan, lined with foil (not greased). I then chilled it to set. Then cut with a pizza cutter, into mini candy bar sized pieces.  Chilled again. Then dipped in melted chocolate. Chilled to set.

* I used Semi-Sweet chocolate, my tasters (heehee) thought they might like the Milk Chocolate Candy Coating (or Almond Bark) better. I will ALWAYS choose semi-sweet. I just like it better….you use what you like better, the milk chocolate might be closer to the original Butterfinger though.

* Thanks to NO ONE for sharing this recipe with me 2 years ago. Sad. I could have been making this for 2 years already…..no sense in wasting time, I plan on snagging up some more bags of candy corn so I can make more batches. Yum.

* Since this said recipe was first shared here 2 years ago, I am assuming the bags of candy corn were bigger (16 oz.)  then they are now (12 0z.) ~ So you need ~
12 oz. candy corn
12 oz. peanut butter (about 1 1/4 c.)
12 oz. chocolate of choice (I used semi-sweet, melted with 1 TB. shortening.)
* Thanks to Plain Chicken for a GREAT recipe. Jot it down here and ENJOY!!!

Bacon Cheese Topped Chicken

My favorite part about this dish is the crispy bottom on the pan that holds the cheese/Dijon/bacon bits that fell OFF the chicken and browned so pretty on the pan…..don’t tell. IT is the chef’s secret!!! (PS. There IS chicken buried under all that cheesy bacony yumminess!)

* Remember this has Dijon in it, IF you do not like the flavor of Dijon you probably will not like this dish. IF you are unsure IF you like the flavor, do not pour ALL of the marinade over top ~ you will still get some of the flavor from the chicken.

Bacon Cheese Topped Chicken 
1/2 c. Dijon mustard
1/2 c. honey
4 1/2 tsp. oil. divided
1/2 tsp. lemon juice
4 boneless skinless chicken breasts
1/4 tsp. salt
1/8 tsp. pepper
dash of paprika
2 c. fresh sliced mushrooms
1 c. shredded monetary jack cheese
1 c. shredded cheddar cheese
8 bacon strips, partially cooked
2 tsp. fresh parsley (I sprinkle with dried parsley)

Combine the Dijon mustard, honey, 1 1/2 tsp. oil and lemon juice. Mix well. Pour 1/2 c. of this in a large ziplock bag and add the chicken. Mix around. Seal bag and chill for 2 hours. SAVE the remaining marinade.

Drain the marinade and brown the chicken in remaining oil till  brown. Transfer to a 7″ x 11″ baking dish. Sprinkle chicken with salt, pepper and paprika. In the same skillet, saute the mushrooms till tender.

Pour remaining marinade over chicken, top with mushrooms, cheeses and bacon (criss-cross over top of the chicken). Bake, uncovered, @ 375 for 20-25 minutes. Top with parsley. Enjoy.

Recipe from a Taste of Home cookbook.

Easy Candied Sweet Potatoes

Sweet potato season is here! (Or at least, Fall and Thanksgiving makes me think about sweet potatoes more….)  Here is a different sorta sweet potato dish, one that does NOT call for marshmellows…..though NOT complaining about that good ol’ side dish!

* I have also made this using 4-5 “fresh” (what else do we call them?)  sweet potatoes. (Actually prefering it with real sweet potatoes.) I just simmer the whole things in a pot of water till JUST tender, not over cooked. Cool a bit, peel, slice, then proceed on with the recipe.

* SORRY about this picture….IT.IS. of leftovers…..sorry.

Easy Candied Sweet Potatoes 
2 – 29 oz. cans of sweet potatoes
1/4 c. butter
1/4 c. flour
1/4 c. brown sugar
1/4 c. milk
shake or 3 of pepper
dash of salt

Drain the sweet potatoes, I like to rinse too. Spread in a greased 9″ x 13″ pan. Combine the butter, flour, and brown sugar ~ beat to combine. Add the milk, pepper and salt. Till all mixed well. Sometimes if my butter is too cold it will look sorta chunky and not so smooth, that is fine, it will all melt through and be just dandy. Pour this butter mixture over the sweet potatoes. Toss gently.

Bake @ 350° for about 20 – 25 minutes. (Stir after about 15 minutes.) Then broil till nice and bubbly and caramelized, this will not take to long, maybe 3-5, minutes ~ just keep your eye on it!!!

Serves 8. (Just my guess.) I am SO bad at serving sizes….

Twice Baked Potato Casserole


SO this recipe is dedicated to my Aunt Sher. I needed to share this with her in case some 8 year-ish-older  (not sure on my  that certain child’s age) asks her to make “twice baked potatoes” (that certain youngster probably didn’t say please or an adequate thank you either.  I am SURE she WAS appreciative and MENT to say “please” and “thank you”!!)

A story….

Now that I am a mom to school age children I understand to a degree the busyness of after school and evenings. Well, my aunt was watching my brother and I, and well, probably at 4 o’clock Aunt Sheryl asked me what kind of potatoes we like. I am sure she expected me to respond with “mashed is fine”. No. I said “we like twice baked.” I am sure all she was thinking was…um…..um…..OK. (Those do take a bit of time and prep and we only ate them ONCE in a while….FYI) Well, she made them. I am sure they were fantastic, as is EVERYTHING she makes. Oh, the innocence of youth. We don’t think of the work it takes to get those delicious meals on that table!!! That will forever be one of my favorite stories, of course I don’t remember it…I was told of it years later and Aunt Sher, thank you AND I am sorry……for making MORE work for you!!

To bad I wasn’t keyed into the things  in the kitchen 20 some odd years ago….I would have known not to ask for that dish!  I hope OTHERS who love Twice Baked Potatoes will enjoy the ease of this recipe as well!!

(If you do not know of this said Twice Baked Potato I am referring to, PLEASE let me know and I will share the REAL recipe ASAP!!!!!)

* You may or may NOT use the bacon or chives, it is good with or without!

Twice Baked Potato Casserole 

6 c. – 8 c.  of unpeeled, diced  red or white potatoes
8 oz. cheddar cheese, shredded
4 oz. softened cream cheese
1/2 c. sour cream
salt & pepper to taste
4 slices of bacon, cooked crispy and cut up, opt.
fresh or dried chives, to taste of well, opt.

Boil the cubed potatoes JUST till barely tender, do not over cook or you will have mashed potatoes (IF this happens you are fine, just re-name it Loaded Mashed Potatoes or something cool like that.) Drain.

Meanwhile, combine the cheddar cheese (save 1/2 c. for the top), softened cream cheese, sour cream, s & p, bacon and chives. Add the hot drained potatoes to this mixture, stir gently. Spread in a greased 7″ x 11″ pan. Top with the reserved cheddar cheese.

Bake @ 350° for about 40 minutes.

Serve and Enjoy.  Serves about 6.

BLT Dip & BLT Red Potatoes


Here is a recipe that can be called a “2 for one” recipe! That means that you can make the dip one night and use the leftovers the next night in a TOTALLY different way! Your family probably won’t even notice they are eating “leftovers”! Thanks to a friend for sharing the red potato idea, it was a hit to those I served it to and will be a great recipe to make again and again!

It IS BLT Sandwich season around here with all those yummy garden tomatoes, but when you are looking for something a little bit different but with the same flavors, then look no further than right here! Serve this dip  with crackers or spread it on a tortilla with some ham and lettuce, or whatever you like!

* I use Roma tomatoes cause they are less seedy and juice and hold together fantastically in this dip.
* There is no lettuce in this so it really should be called “BOT” Dip ~ Bacon, Onion, Tomato ~ the green onion makes it look like lettuce though……so the BLT title is OK in my  book.
* This is pretty versatile, IF you want more bacon…go for it. If you want more tomato…go for it. If you want more onion…go for it. These are the amounts that I find work best for us.

BLT  Dip  
1/2 lb. bacon
3/4 c. mayonnaise
3/4 c. sour cream
2-3 (depending on the size of them) Roma tomatoes, chopped
2 green onions, chopped
Cook the bacon till nice and crispy, drain and cut up. Combine the mayo and sour cream, add the cooled bacon, chopped tomatoes and chopped green onions. Stir and chill to let the flavors meld.  Serve with crackers.

IF you have leftovers….you can make…..BLT Red Potatoes!!!

BLT Red Potatoes 
red potatoes
cheddar cheese (opt)
Bake the red potatoes till tender.  Cut a slit in the top and smoosh, so it opens nicely.  (At this point you can serve with the dip….or….) Top with cheddar cheese and broil till cheese it melted and slightly browned. If you made the potatoes early, then top with the cheese and bake @ 350* till heated through and cheese is melted and browned (about 40 minutes or so).  Enjoy!

Recipe from Kate.