Recipes for Auntie

Who likes bacon?

Recipes wanted! Submitted recipes will be accepted at recipesforauntie@gmail.com, or you can stop by the Albion office and drop a copy off up front. 

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Grilled Potato Volcanoes

Ingredients:

6, large russet potatoes

3C grated cheddar cheese, divided

8-oz. cream cheese, softened

1C green onion, sliced

12, strips bacon

sour cream, to serve

green onion, sliced, to serve

Directions:

Preheat the grill to 400 degrees.

Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.

In the meantime, mix 1-1/2C of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.

Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.

Reduce the grill temperature to about 350 degrees and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.

After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.

Note: Try adding some green chiles, jalapeños or red bell pepper with the cream cheese mixture (or, some chopped bacon). Also, feel free to mix it up cheese-wise; Monterey Jack would make a good substitution or combination.

***Recipe courtesy of Claire Nolan, for Tasty website.*** 

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Bacon n’ Brussels Spaghetti

Ingredients:

12-oz. spaghetti

8, slices bacon, chopped

1, shallot, finely chopped (you can use onion instead)

2, cloves garlic, minced

1-lb. brussels sprouts, ends trimmed and thinly sliced

Kosher salt

Freshly ground black pepper

Juice of 1/2 lemon

2 TBSP butter

2 TBSP all-purpose flour

1C milk

1C low-sodium chicken broth (or white wine)

1C shredded mozzarella or Italian blend

1/3C shredded Parmesan, plus more for garnish

Directions:

In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain half the fat (if you want) and return to heat. Add shallot, garlic and brussels sprouts and season with salt and pepper. Add lemon juice and cook until sprouts are tender and starting to brown, about 10 minutes. Transfer to a plate.

Make cheese sauce: To skillet, melt butter over medium heat. Add flour and stir until golden, 1 minute.

Pour over milk and chicken broth and season with pepper. Let simmer until thickened, 3 minutes. Stir in mozzarella and Parmesan until creamy, then add cooked pasta and coat completely. Return brussels-bacon mixture to pasta and toss until just combined.

Adjust seasoning and serve with more Parm.

***Recipe courtesy of Delish website*** 

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Baked Bacony-Cheesy Dip

Ingredients:

8-oz. cream cheese softened

12-oz. sour cream

1/2C mayonnaise

1 TBSP Tabasco sauce (or other hot sauce, optional)

Freshly ground black pepper, to taste

2 to 2-1/4C sharp cheddar cheese, shredded/grated

1 to 1-1/4C mozzarella cheese shredded/grated

1-1/4C pepper jack cheese shredded/grated

4 to 5, green onions, thinly sliced (or 1C diced red onion, if desired)

1 jalapeño pepper, diced (optional)

12 to 16-oz. bacon, cooked and crumbled

1/2 tsp ground mustard

3/4 to 1C Parmesan cheese, shredded/grated, divided

2 round Sourdough bread loaves* (usually around 16-oz.)

Liquid to brush on bread (milk, beer, egg white, olive oil, etc.)

Bread, pretzels, crackers and/or crudite, to serve

Directions:

Preheat oven to 400 degrees. Cut top off the bread and scoop out the insides leaving a 1-in. layer of bread in the bread bowl(s). Brush the insides with olive oil, place on baking sheet and bake for 10 minutes.

Meanwhile, In a large bowl, combine cream cheese, sour cream, mayonnaise, hot sauce, if using and freshly ground black pepper. Mix until combined.

Stir in cheddar cheese, mozzarella cheese, pepper jack cheese, green onions (save a few), diced jalapeños, if using, half the Parmesan cheese and bacon.

Carefully spoon filling into bread bowl(s) (put remaining filling into a glass baking dish if only making one bread bowl). Brush bread edges lightly with milk, egg white, beer or olive oil, if desired, then top all with remaining Parmesan cheese.

Reduce heat to 375 degrees and bake for 45 minutes to an hour or until dip is heated through and cheese has melted completely. Broil slightly if you want the top to be a little browner or crispier.

Sprinkle on some sliced green onions and any bacon crumbles, if you have any left. Serve immediately with additional bread, pretzels, crackers and/or crudite.

*Bake a second bread bowl if serving a crowd. If not, you can bake extra filling in a glass baking dish, or cut the recipe in about half.

Note: You could also use a large Italian loaf of bread instead of the sourdough, or round country bread. Use whatever bread and shape you want!

***Recipe adapted, original courtesy of Trish, from “Mom on Timeout” blog.***

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Maple Bacon Upside Down Cake

Ingredients:

6, slices maple-smoked bacon

3/4C butter

1-1/2C pecans, coarsely chopped

2/3C dark brown sugar, packed 

1/2C real maple syrup

1 tsp vanilla

1, box Betty Crocker Super Moist white cake mix (or any white cake mix, I suppose)

1, 8-oz. container sour cream

1/2C milk

1/3C vegetable oil

3, eggs

1/2 tsp almond extract (or vanilla, if you prefer)

Directions:

Heat oven to 350 degrees. In 12-in. skillet, cook bacon until crisp; drain on paper towels. Tear bacon into pieces; set aside. Reserve 2 TBSP drippings in skillet. Meanwhile, in 13x9-in. pan, melt butter in oven.

Cook pecans in reserved bacon drippings over medium heat, stirring occasionally, until light brown. Add brown sugar, maple syrup and vanilla to pecans, stirring until sugar is dissolved. Pour mixture over butter in pan.

In large bowl, beat cake mix, sour cream, milk, oil and eggs with electric mixer on low speed until moistened. Beat two minutes on medium speed; stir in extract. Pour batter over pecan mixture in pan.

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake one minute so pecan mixture can drizzle over cake. Remove pan; sprinkle cake with bacon. Serve warm.

Note: If you want even more maple flavor, replace the almond extract with maple extract. You could also replace it with butter or rum extract.

***Recipe courtesy of Betty Crocker Kitchens.***