#baconbits

The shredded Brussels sprouts and kale in this salad are paired with the savory flavors of Parmesan cheese and bacon, and the dried cranberries and honey add a touch of sweetness.

Ingredients: 2 cups shredded Brussels sprouts. 2 cups chopped kale. 1/2 cup grated Parmesan cheese. 4 slices crispy bacon, crumbled. 1/4 cup sliced almonds. 1/4 cup dried cranberries. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the shredded Brussels sprouts and chopped kale. In a separate small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing. Pour the dressing over the Brussels sprouts and kale, and toss to coat. Add the grated Parmesan cheese, crumbled bacon, sliced almonds, and dried cranberries to the salad. Toss everything together until well combined. Serve immediately as a delicious and nutritious salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

Deviled Eggs with Bacon are a delicious and savory appetizer that's perfect for parties, gatherings, or as a tasty snack. The combination of creamy deviled egg filling with crispy bacon bits adds a delightful twist to the classic deviled eggs.

Ingredients: 6 large eggs. 3 slices of bacon. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1 teaspoon white vinegar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. Chopped fresh chives for garnish.

Instructions: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low and simmer for 12 minutes. While the eggs are cooking, fry the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and drain it on paper towels. Once it cools, crumble it into small pieces. Once the eggs are done, transfer them to a bowl of ice water to cool for a few minutes. Then, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a separate bowl. To the bowl with the egg yolks, add mayonnaise, Dijon mustard, white vinegar, salt, pepper, and half of the crumbled bacon. Mix until well combined. Spoon the yolk mixture into the hollowed-out egg whites or use a pastry bag for a fancier presentation. Sprinkle paprika and the remaining bacon pieces on top of the filled eggs. Garnish with chopped fresh chives. Refrigerate until ready to serve.

Prep Time: 20 minutes

Cook Time: 12 minutes

Tot Chotchup Tater Tot Nachos are a tasty variation on regular nachos. Instead of tortilla chips, the base is made of crispy tater tots. They're great for game day or any other get-together because they're loaded with melted cheese, tasty bacon bits, and fresh toppings.

Ingredients: 1 bag frozen tater tots. 1 cup shredded cheddar cheese. 1/2 cup cooked bacon bits. 1/4 cup diced green onions. 1/4 cup sour cream. 1/4 cup salsa.

Instructions: Warm the oven up to 425F 220C. Put tater tots on a baking sheet in a single layer. Put it in the oven and bake for 20 to 25 minutes, or until it's golden and crispy. After taking the tater tots out of the oven, top them with bacon bits and shredded cheddar cheese. Put it back in the oven for five minutes, or until the cheese melts. Add sour cream, salsa, and diced green onions on top. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 30 minutes

With the unexpected addition of crispy bacon bits, these chocolate chip oatmeal cookie cupcakes are the perfect blend of sweet and savory. A delectable treat that is sure to please!

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 cup brown sugar. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 1/2 cup chocolate chips. 1/4 cup cooked bacon bits. 1 egg. 1/2 teaspoon baking soda. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C and line a cupcake tray with paper liners. In a bowl, mix together the softened butter, brown sugar, and granulated sugar until creamy and well combined. Add the egg and vanilla extract to the butter-sugar mixture, and mix until smooth. In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt. Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Fold in the chocolate chips and cooked bacon bits into the cookie batter. Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown. Remove from the oven and let the cupcakes cool in the tray for a few minutes before transferring to a wire rack to cool completely. Once cooled, enjoy these unique chocolate chip oatmeal cookie cupcakes with a touch of bacon!

Prep Time: 20 minutes

Cook Time: 15-18

A hearty and flavorful soup inspired by Olive Garden's Zuppa Toscana. Loaded with Italian sausage, bacon, potatoes, and kale in a creamy broth.

Ingredients: 1 lb Italian sausage. 4-6 slices bacon, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups kale, chopped. 4 cups potatoes, diced. 32 oz chicken broth. 2 cups water. 1 cup heavy cream. Salt and pepper to taste. Red pepper flakes optional.

Instructions: In a large pot, brown Italian sausage over medium heat, breaking it into crumbles. Drain excess fat. In the same pot, cook chopped bacon until crispy. Add diced onions and minced garlic; saut until onions are translucent. Stir in chicken broth and water. Bring to a boil. Add diced potatoes and cook until tender, about 15 minutes. Reduce heat to low; add chopped kale and cook until wilted. Pour in heavy cream, stir well, and season with salt, pepper, and red pepper flakes if desired. Simmer for an additional 10-15 minutes to let flavors meld. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Bacon Caesar Chicken Sliders are a delicious twist on traditional sliders, featuring ground chicken mixed with Caesar dressing, Parmesan cheese, and crispy bacon bits. Perfect for a quick and flavorful meal!

Ingredients: 1 lb ground chicken. 1/2 cup grated Parmesan cheese. 1/4 cup Caesar dressing. 1/4 cup breadcrumbs. 1/4 cup cooked bacon bits. 1/4 cup chopped fresh parsley. Salt and pepper to taste. Slider buns. Lettuce leaves. Sliced tomatoes. Sliced red onion.

Instructions: In a bowl, combine ground chicken, Parmesan cheese, Caesar dressing, breadcrumbs, bacon bits, chopped parsley, salt, and pepper. Form the mixture into small patties sized for slider buns. Heat a grill or skillet over medium-high heat and cook the chicken patties for about 4-5 minutes per side or until cooked through. Toast slider buns on the grill for 1-2 minutes until lightly browned. Assemble the sliders by placing a chicken patty on the bottom bun, topping with lettuce, tomato slices, and red onion slices. Drizzle with additional Caesar dressing if desired, and cover with the top bun. Serve hot and enjoy your Bacon Caesar Chicken Sliders!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious and gluten-free twist on a classic pea salad, featuring creamy dressing, crispy bacon, and cheddar cheese.

Ingredients: 4 cups frozen peas, thawed. 8 slices bacon, cooked and crumbled. 1/2 cup mayonnaise gluten-free. 1/2 cup sour cream gluten-free. 1/4 cup red onion, finely chopped. 1/4 cup cheddar cheese, shredded gluten-free. 1/4 cup fresh parsley, chopped. 2 tablespoons white vinegar. 1 tablespoon Dijon mustard gluten-free. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the thawed peas, crumbled bacon, chopped red onion, and shredded cheddar cheese. In a separate bowl, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, salt, and pepper until well blended. Pour the creamy dressing over the pea mixture and toss to coat everything evenly. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, garnish with fresh parsley and additional bacon crumbles if desired. Enjoy your gluten-free Creamy Bacon Pea Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes