Christina's Breakfast Cookies

from my mom

2/3 C butter
1/2 C sugar
1 egg
1 tsp vanilla

Beat together well.

3/4 C flour (1/2 C white, 1/4 wheat)
3/4 tsp baking soda
1/2 tsp salt

Combine and add to butter mixture.

1 1/2 C quick oats
1 C (4 oz) shredded cheddar cheese
1/2 C wheat germ or finely chopped nuts (such as almonds or pecans)
6 crisp bacon slices, crumbled

Stir all together and add to dough.

Preheat oven to 350. Place cookies on greased cookie sheet. Bake 12-14 minutes or until edges golden.

Christina's Tortellini Emilia

from Better Homes and Gardens

1 9 oz package dry cheese tortellini
1 1/2 TBSP finely chopped red onion
1 TBSP finely chopped shallots
1 TBSP butter
1 C half-and-half or cream
1 egg yolk
2 TBSP grated Parmesan cheese
1/2 tsp dried sage
1/4 tsp pepper
1/4 C Gruyere or Swiss cheese, grated
1/4 C walnut pieces
1 oz prosciutto, ham or bacon, chopped

Preheat oven to 400 degrees. Prepare tortellini according to package directions. Drain and set aside.

In a medium saucepan, cook onion and shallots in hot butter until tender. Stir in cream and bring to just boiling. Remove from heat. In a small bowl, beat egg yolk. Slowly add 1 C hot cream to yolk, beating until combined and then return all to saucepan. Cook and stir over medium-low heat for 10 minutes or until slightly thickened and bubbly. Stir in Parmesan, sage and pepper.

Transfer 1/2 of tortellini to 9x9 baking dish and top with half of cheese and sauce. Repeat later and top with walnuts and prosciutto. Back 20 minutes or until lightly browned.

Christina's Bacon Onion and Cheddar Biscuits

 from the Pioneer Woman Cooks

10 slices thick cut bacon, fried and crumbled
1 cup finely diced onion
2 cups all-purpose flour
1 heaping teaspoon baking powder
3/4 teaspoon salt
1/4 cup vegetable shortening
1/2 C + 2 tablespoons milk
1/4 C vegetable oil
1 egg
1 heaping cup grated sharp cheddar cheese

Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. Combine milk, oil, and egg in a separate bowl. Whisk together.

Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined. Spoon batter into greased muffin tins. Bake for 20 to 22 minutes on 375 until golden Remove from pan and serve warm.

Christina's Eggplant Pasta with Bacon

original recipe

1 pound pasta (rotini, radiatori or anything similar is good)

1/2 onion, diced
4 strips bacon, chopped into bitesize pieces
1 large eggplant, diced
1 T minced garlic
1/4 tsp red pepper flakes
2 15 oz cans diced Italian tomatoes in olive oil
1 15 oz can tomato sauce


salt and pepper

Make pasta according to package directions and set aside.

In large skillet, saute bacon and onion until fat is rendered and onion begins to soften. Add eggplant and cook 3-5 minutes or until eggplant begins to get soft. Add garlic and red pepper flakes and saute until eggplant is completely cooked. Add cans of tomatoes and tomato sauce and heat through. Add salt and pepper to taste.

Toss with pasta and serve.

Christina's Spinach Mandarin Poppyseed Salad

from Our Best Bites

8 oz. (1/2 bag) of baby spinach

1/2-1 head Romaine lettuce, chopped

1/2 thinly sliced medium red onion

1 large avocado, cubed

8 oz. mozzarella or Swiss cheese, shredded

1 12-oz. package bacon, cooked and crumbled--I used ham instead and it was great!

1 large can Mandarin oranges, drained--Blech. I used fresh mandarins instead.

Poppy Seed Dressing, to taste

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately.

Christina's Asparagus (or Green Beans) with Pancetta and Goat Cheese

from Picky Palate

2 Tablespoons extra virgin olive oil
4 thin slices pancetta, diced (we used more)
1 Bunch asparagus, ends trimmed, about 1 lb
Pinch of kosher salt
Crumbled Goat Cheese

1. Heat oil into a large skillet over medium heat. When hot, cook pancetta until starts to brown, reduce to medium low.
2. Add asparagus to skillet. Season with a pinch of kosher salt. Cook and stir for 2-3 minutes or until crisp-tender. Transfer asparagus and pancetta to a serving plate and top with crumbled goat cheese.

Christina's Bacon-Wrapped Pork Tenderloin

from Cafe Johnsonia

2 pork tenderloins, about 1 lb. each
1 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp dried thyme
12 slices bacon

Preheat oven to 400 degrees. Place the oven rack in the center of the oven.
Line a jelly-roll pan with foil and spray with non-stick cooking spray.
Trim the fat and silver skin from the pork tenderloins. Dry off the surface of the tenderloins with a paper towel. Mix together: pepper, garlic and onion powder, and thyme. Rub the surface of the tenderloins with the spice mixture. You may also need to even up the ends by tucking the thin part underneath, but you won't need twine, the bacon will help hold it just fine.
Begin at the end and wrap the bacon around each tenderloin at a slight angle--overlapping and layering each strip to completely cover the tenderloin.
Roast for about 20 minutes, or until the internal temperature reaches 150 to 160 degrees. Any higher and the tenderloin will be overcooked. You want the center to be slightly pink, but not raw.
Let the tenderloins rest for a few minutes before serving. To serve, cut into 1-2" slices.
If you aren't on a diet, drizzle the tenderloin slices with the rendered fat and juices.

Christina's Asparagus Risotto

from Simply Recipes by Elise

1 pound asparagus
3 Tbsp plus 1 teaspoon butter
1/2 cup chopped shallots
1 cup rice
1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
About 3 1/2 cups chicken stock
1/2 cup freshly grated Parmesan cheese

Salt and pepper

Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.

In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

While the shallots are cooking, bring the stock to a simmer in a saucepan.

Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat. (Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.)

Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.

Christina's Bacon-Wrapped Jalapeno Poppers

The Pioneer Woman Cooks!

Fresh Jalapenos (2 to 3 inches long)
Cream Cheese
Bacon.

Slice the jalapenos in half length-wise. With a spoon, gently scrape out the seeds and white membranes.

Now cut the bacon slices into thirds. Unwrap the softened cream cheese and your assembly line is all set!

Now start smearing cream cheese inside each jalapeno half. Just keep going until you have the quantity you want. Now take a piece (1/3 slice) of bacon and wrap it around the jalapeno. Wrap it snugly, but not too tightly. Keep going until you're finished.

Stick a toothpick through the middle of each one; this will keep the bacon from coming off in the oven. Place them on a pan with a rack (so bacon grease can escape) and bake at 375 degrees for 20-25 minutes.

Lorri's Artichoke Lasagna

Don't let the name fool you. This is incredibly delicious and my new go-to meal for guests.

1 box lasagna
extra virgin olive oil
1 smallish onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1 (13 oz) jar of artichokes, well drained and coarsely chopped
1 (15 oz) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, slightly beaten
1/4 cup chopped fresh basil leaves

Red Sauce
(You can just used jar spaghetti sauce, which I often do when I am short on time) but the extended recipe is below

In a large skillet, saute onions and garlic in olive oil until they start to brown. Add ground turkey and cook until cooked through. (I don't know if I buy extra juicy turkey but I always have to absorb the extra liquid with a paper towel.) Add artichokes and stir to combine. Remove from heat and let cool.

While this is cooking start cooking your lasagna in salted water. It only takes 4-5 minutes.

In a large bowl, combine ricotta, Parmesan, eggs, and basil. Then add the turkey mixture.

Cover the bottom of a 9*13 (or larger) pan with red sauce. Add a layer of lasagna noodles. Spread ricotta/turkey mixture. Spread red sauce. Add another layer of noodles...blah blah blah. end with a schmear of red sauce. Now you can top it mozarella cheese but I never have it so I never do. :)

Bake at 400 degrees for 45 minutes.

5 cups marinara sauce/spaghetti sauce
3-4 slices bacon, cooked and chopped
2 tsp crushed red pepper flakes
2 garlic cloves, minced

Cook the bacon, remove from pan and drain off almost all the fat. Add garlic and red pepper. When fragrant, add sauce. When warm, add bacon and turn off heat.

Christina's Roasted Mushrooms Stuffed With Feta, Spinach and Bacon

from Smitten Kitchen

8 ounces bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed

Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).

Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.

Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

Christina's Pumpkin Apple Soup

from What I Made for Dinner

3-4 slices bacon
About 1 dozen fresh sage leaves
2 shallots, minced
1 honeycrisp apple, peeled, grated
1 can pumpkin puree
1 cup chicken stock
1 cup buttermilk
salt & pepper

Fry bacon in large cast iron pot. Set aside and drain most of fat. Crisp sage leaves in remaining bacon fat. Add shallots and apple and cook until soft. Add pumpkin puree, chicken stock, and buttermilk. Simmer for about 20 minutes. Meanwhile, finely chop bacon to garnish soup.

Christina's Creamed Spinach with Bacon

from Simply Recipes by Elise

1 pound fresh spinach, about 2 large bunches

3 to 4 strips of bacon, uncooked, finely chopped

1 clove garlic, finely chopped

1 medium onion, finely chopped

A pinch of nutmeg

Salt and pepper to taste

2 Tbsp butter

2 Tbsp flour

1 cup whole milk

Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining.

Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1 to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further. Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside.

Heat a large skillet on medium high. Add the chopped bacon and sauté until the bacon begins to render some of its fat. Add the chopped onion and garlic. Sauté until moisture is gone.

Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick.

Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt and pepper to taste. Bring to a simmer, remove from heat and serve.

Lorri's Stale Bread Soup (Ribollita con Verdure)

from Rachael Ray

3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus some for drizzling
4 thick slices pancetta (not smoked) or bacon (smoked), chopped
2 sprigs fresh rosemary, leaves finely chopped
4 to 6 cloves garlic, chopped
1 medium to large onion, finely chopped
2 medium carrots, diced
1 medium, skinny zucchini, cut into thin slices
Salt and pepper
1/2 cup dry red wine, a couple of glugs
1 (15-ounce) can petite diced or chunky style crushed tomatoes
6 cups beef stock, available in boxes on soup aisle (recommended: Kitchen Basics brand)
4 cups, about 1/2 pound, chopped or torn stale bread
2 (15-ounce), small white beans (recommended: Goya brand, smaller than cannellini beans)
4 cups chopped kale or chard
1/2 cup grated Parmigiano-Reggiano, to pass at table

Heat a soup pot over medium-high heat. Add oil and the the pancetta or bacon and render 4 minutes. Add rosemary, the garlic, 3/4 of the onions, carrots and zucchini and season with salt and pepper. Saute the veggies 7 to 8 minutes, then add wine and deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile the greens into the pot and wilt them into the soup. Simmer the ribollita 5 to 10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil, and a spoonful of reserved finely chopped raw onions.

Christina's Easy Bistro Chicken

source unknown

2 tsp. oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 oz.) stewed tomatoes, drained
1/4 cup Italian Dressing
3 Tbsp. tomato paste
4 small boneless skinless chicken breast halves (1 lb.)
1 cup Mozzarella Cheese
2 slices bacon, crumbled

Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.

Add chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.

Sprinkle with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

Christina's Rosted Butternut Squash and Bacon Pasta

3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced onion
8 ounces uncooked penne
1/4 cup all-purpose flour
2 cups milk
3/4 cup (3 ounces) shredded sharp provolone cheese
1/4 cup grated fresh Parmesan cheese

Preheat oven to 425°.
Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add onions to pan; sauté 5 minutes or until tender. Combine squash mixture, bacon, and onions; set aside.
Cook pasta according to the package directions, omitting salt and fat. Drain well.
Combine flour and 1/2 teaspoon salt in a pan over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine.Combine pasta mixture with butternut squash mixture and toss well to combine. Spoon into an 11 x 7-inch baking dish lightly coated with cooking spray. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Christina's Green Minestrone

from Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves

Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.

Christina's Chicken Artichoke Panini with Prosciutto and Swiss

2 Tablespoons extra virgin olive oil
1 ciabatta roll or other crusty roll of choice, split
2 slices swiss cheese
1-2 slices prosciutto or crisped bacon if you'd prefer
4 slices deli chicken breast meat
1/4 Cup artichoke hearts marinated in olive oil, drained
1/2 Cup packed fresh baby arugula leaves
2 slices roma tomato

Prehat grill pan, panini press or large skillet to medium high heat. Brush both sides of roll with extra virgin olive oil. Layer bottom roll with 1 slice of swiss cheese, prosciutto, chicken breast slices, artichoke hearts, arugula leaves, tomatoes and 2nd slice of swiss. Close with top roll and place onto grill pan. Place a weighted pan on top to press sandwich down and form grill marks. Cook for 2-3 minutes each side or until browned, crisped and cheese has melted. Remove, cut in half if desired and enjoy!

Christina's Vegetable Ziti with Garlic Caper Cream Sauce

1 lb dry ziti pasta noodles

2 Tablespoons Extra Virgin Olive Oil
2 medium red bell peppers, finely diced
8 oz bag sugar snap peas
2 medium zucchini, halved then thinly sliced
¼ teaspoon salt
¼ teaspoon pepper

1 tablespoon Extra Virgin Olive Oil
3 cloves fresh garlic, minced
2 tablespoons capers
1 cup heavy cream
1 1/2 Tablespoons grated Parmesan Cheese
¼ teaspoon salt
¼ teaspoon pepper
10 slices bacon, cooked and crumbled

1. Cook ziti noodles according to package directions, drain and set aside.
2. Place oil into a large 5 qt skillet or other large pot over medium heat. When hot, stir in bell peppers, sugar snap peas, zucchini, salt and pepper. Cook and stir for 5 minutes then reduce heat to low.
3. Place oil into a medium skillet over medium heat. Saute garlic and capers for 2 minutes. Stir in heavy cream, salt and pepper. Cook and stir for 5 minutes, until bubbly and starting to thicken slightly.
4. Pour noodles into vegetables then pour sauce over pasta. Stir in crumbled bacon until combined on low heat. Season with additional salt and pepper to taste.

Christina's Creamy Blue Macaroni and Cheese

Ingredients
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper

Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1 1/2-quart casserole. Add the crumbled bacon, onions, 11/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.