Cheesy Bacon Spaghetti Squash
This is a really quick meal to make. And so yummy!
- 1 large spaghetti squash (3 1/2 lbs. or larger)
- 4 bacon strips, chopped
- 3 tablespoon butter
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup (2-oz,) shredded Swiss cheese (or any cheese you prefer)
Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork.
In a large skillet, cook the bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels, reserve drippings.
In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat, stir in cheese. Top with bacon.
“God is nearer than we think.”
Chocolate Mousse Cheesecake
This is so easy and no-bake! It is creamy, dreamy and chocolaty. I wanted this to be more fluffy than it was, but I used light whipped topping and it just didn’t have the structure that I wanted. You can use light if you want, but I will definitely use regular next time. Serve with any berries you like. I guarantee everyone will love it!
- 2/3 cup sliced almonds, toasted
- 1 1/3 cups semisweet chocolate chips
- 2 packages (8-oz. each) cream cheese, softened
- 2/3 cup sugar
- 1 carton (12-oz.) frozen whipped topping, thawed
Place almonds in a small food processor; cover and pulse until chopped. Sprinkle into a greased 9-in. springform pan; set aside.
In a microwave, melt chocolate chips; stir until smooth. Cool completely. In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate, fold in whipped topping.
Spread cream cheese mixture evenly into prepared pan. Cover and refrigerate for at least 3 hours. Remove sides of pan.
Serve with a little whipped cream on top and berries.
“What could be better than getting answers to our why questions? Trusting a good and powerful God.”
It doesn’t get any easier than this. It’s best to make this just before serving, as avocados can brown quickly. If you have to make it a little in advance, place the avocado pit in the guacamole until serving.
- 4 large Haas avocados, halved and pitted
- 2 tablespoons lemon or lime juice
- 1/2 cup chunky salsa
- 1/4 to 1/2 teaspoon salt
Peel and chop avocados; place in a medium bowl. Sprinkle with lemon juice.
Add salsa and salt; mash coarsely with a fork. Refrigerate until serving.
Yield: 3 cups
“Whoever refreshes others will be refreshed.”
I think this is the best way to fix bacon. You do not have a mess on your stove and you can fix a quantity of bacon at the same time. Not only that, it stays flat and doesn’t curl and it comes out perfect every time.
- 12 slices bacon, thin or thick cut
Adjust an oven rack to the middle position and heat to 400 degrees. Arrange the bacon slices in a large, rimmed baking sheet. Roast until the fat begins to render, 5 to 6 minutes; rotate the pan from front to back. Continue roasting until the bacon is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to a paper towel-lined plate, drain, and serve.
Serves 4 to 6.
“Jesus prepares a place for us to live forever.”
This is a must for a brunch or an old country breakfast. Fix them with eggs and bacon and you have a very filling meal.
- 1 1/2 lbs. Yukon gold or red-skinned potatoes (medium-starch potatoes), scrubbed and cut into 3/4-inch pieces (4 medium)
- 4 tablespoons butter, divided
- 1 onion, minced
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
Arrange potatoes in a large microwave-safe bowl, top with 1 tablespoon of the butter, and cover tightly with plastic wrap. Microwave on high until the edges of the potatoes begin to soften, 5 to 7 minutes, shaking the bowl (without removing the plastic wrap) to redistribute the potatoes halfway through cooking.
Meanwhile, melt 1 tablespoon more butter in a large nonstick skillet (I used cast iron) over medium heat. Add the onion and cook until softened and golden brown, about 8 minutes. Transfer to a small bowl.
Melt the remaining 2 tablespoons butter in the now-empty skillet over medium heat. Add the potatoes and pack down with a spatula. Cook, without moving, until the underside of the potatoes is brown, 5 to 7 minutes. Turn the potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce the heat to medium-low and continue cooking, stirring the potatoes every few minutes, until crusty, 9 to 12 minutes. Stir in the onion, garlic salt, salt, and pepper to taste. Serve.
“God can be trusted to guide us.”
Hot Olive Dip
This is so good!!
- 3/4 cup green olives, chopped
- 1 cup black olives, chopped
- 1 cup low-fat mayonnaise
- 3/4 cup shredded low-fat cheddar cheese
- 3/4 cup shredded low-fat mozzarella cheese
Preheat oven to 350 degrees. Mix all ingredients together well. Put in a 9″ pie plate and bake for 25 to 30 minutes or until hot and bubbly. Serve with baguettes, corn chips or crackers.
Feel free to add anything else into this that you might like. And you don’t need to use low-fat mayo and cheeses, but it might be a little greasy if you don’t.
“No one understands like Jesus.”
Copycat Chick-fil-a Sauce
If you like Chick-fil-a sauce like I do, you need to try this. It is spot on and delicious!!
- 1/2 cup mayonnaise
- 2 teaspoons prepared mustard
- 1 teaspoon lemon juice
- 2 tablespoons honey
- 1 tablespoon smoky BBQ sauce (I used Bull’s Eye Original)
Whisk all ingredients together. Enjoy!
“God is our refuge in times of trouble.”