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.”
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.”
Dixie’s Boiled Dinner
This is my take on “New England Boiled Dinner”. Three ingredients, put it all in a pot, cover with water and boil until done. Serve with butter, salt and pepper to put on potatoes and cabbage.
- Kielbasa, cut into large pieces
- Cabbage, cut into large chunks
- Red potatoes, peeled
Fix enough for however many you are serving. Delicious for leftovers also.
“The Lamb who died is the Lord who lives!”
Old Settler’s Baked Beans
I wanted another side for the 4th of July picnic and I needed to fix it quickly. I put all the ingredients in a cast iron skillet and brought it up to a boil to give it a head start and then I stuck it in the oven. It took about half the time. Really, really good. You can use any beans that you have on hand.
- 1/2 pound ground beef
- 1/4 pound bacon, cut up (I used bacon bits)
- 1 small onion, chopped
- 1 can red kidney beans
- 1 can butter beans
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup ketchup
- 1/2 teaspoon mustard (no dry)
- 2 tablespoons molasses
Brown beef, bacon and onion. Mix all ingredients and put in casserole dish. Heat uncovered one hour or more, as desired, at 350 degrees. Can be made ahead of time.
“When life knocks you down, you’re in the perfect position to pray!”
Sorry about no picture. This got eaten before I could get a picture. I had five hungry guys waiting to dig into this. Even though this is made with hash brown potatoes, it isn’t like the normal hash brown casserole. It is more like mashed potato casserole with a crunchy topping. You can mix this up ahead of time and pop it in the frig until time to put it in the oven. I guarantee it will be gobbled up.
- 2 lbs. frozen hash brown potatoes, thawed
- 1 (8-oz.) container sour cream
- 1 (8-oz.) container onion dip
- 1 can cream of celery or chicken soup
- 10 oz. grated Cheddar cheese
- 6 tablespoons butter, melted
- Salt and pepper to taste.
- 2 cups crushed corn flakes
- 1 1/2 sticks butter, melted
Mix first 7 ingredients in a large bowl, stirring well. Pour into greased 9 x 13 casserole dish.
Mix butter and corn flakes in bowl. Press onto top of potato mixture.
Bake at 350 degrees for 1 1/2 hours. Cover top with foil if they start to get too brown on top.
Makes 10 servings.
“True humility credits God for every success.”
This is very similar to my other Broccoli Salad, but slightly different and equally delicious.
- 1 head broccoli, chopped
- 1 head cauliflower, chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 lb. bacon, fried & crumbled
- 1 cup shredded Cheddar cheese
Combine chopped broccoli and cauliflower in large bowl.
In a separate bowl combine mayonnaise, sour cream, sugar and salt to make a dressing.
Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.
Stir in the bacon and cheese, reserving a small amount to sprinkle on top of salad just before serving.
Refrigerate until serving.
“The way we view eternity will affect the way we live in time.”
This is one of the sides I fixed for Christmas this year. Everyone thought it was delicious.
- 14 Ritz crackers
- 1 slice hearty white sandwich bread, torn into pieces
- 3 tablespoons unsalted butter, melted
- 12 medium ears corn, husks and silk removed (about 8 to 9 cups) (I used my corn that I had frozen)
- 1 1/4 cups half-and-half
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
Heat oven to 450 degrees. Spray an 8-inch square baking dish with cooking spray. Pulse crackers, bread, and butter in food processor until coarsely ground.
Cut off kernels from corn. Bring kernels, half-and-half, salt, and pepper to boil in large saucepan. Reduce heat to medium-low and simmer, covered, until corn is tender, 20 to 30 minutes.
Puree 2 cups corn mixture in blender until thick and smooth. Return puree to cooked corn and stir to combine. Transfer corn mixture to prepared dish. Top with crumb mixture and bake until golden brown 7 to 10 minutes.
Make ahead: Once transferred to baking dish, filling can be refrigerated, covered, for up to 3 days. Refrigerate crumb topping separately. Bring filling to room temperature, cover with foil, and bake for 20 minutes at 400 degrees. Increase temperature to 450 degrees, remove foil, top with crumb mixture, and bake until golden brown, 7 to 10 minutes.
“When it comes to helping others, don’t stop at nothing.”