Chicken Bacon Ranch Pizza

The newest addition to our pizza repertoire is this marvelous Chicken Bacon Ranch Pizza. My husband loves it because it has not one, but two types of meat on it and the flavors all combine so well. I love it because it tastes good and because I usually have all the ingredients on hand.
There are five simple ingredients, all of which can be prepared ahead of time, making this incredibly easy to put together. Be sure to not overdo the ranch dressing though as it could easily overpower everything else on the pizza.

Chicken Bacon Ranch Pizza
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Yields: 4 servings

Ingredients:
pizza dough (not pictured)
~1/2 cup Ranch dressing
4-6 slices bacon, cooked and crumbled
~2 cups chicken, cooked and diced
1/2 cup onion, chopped
~3 cups cheese

Directions:
   1.  Roll out pizza dough to size of pan. Spread Ranch dressing over top (sparingly).
   2.  Top with bacon, chicken and onion. Cover with cheese.
   3.   Bake at 400 degrees for 15-17 minutes or until done.

This is linked to Good Cheap Eats.

Baked Beans

We had always been content fans of canned baked beans until one Saturday last summer. We were grilling and wanted to have baked beans but there were none in the house. I went to my cookbooks, looked around and found this recipe. The first time I made the beans they were good but not perfect. Now I think I've pretty much got it down and we actually prefer these beans as opposed to the canned stuff.

The longest part of the prep is boiling the coffee mixture but even that doesn't take long. After that you can relax and enjoy the delicious smell of your baked beans baking in the oven, making you wish it were already time to eat!

Baked Pinto Beans
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Yields: 4-6 servings

Ingredients:
1 30 oz can pinto beans (or 2 14 oz cans), drained
1/4 cup brown sugar
1/8 cup water
1/2 T vinegar
1/2 tsp salt
1/8 tsp cloves
1/8 tsp pepper
1/8 tsp celery seed
1/4 cup cold coffee
1/2 onion, diced
2 slices bacon, diced
1 cup water

Directions:
   1.  In a small saucepan, heat brown sugar, 1/8 cup water, vinegar, salt, cloves, pepper and celery seed to boiling, stirring occasionally. Stir in coffee.
   2.  Place beans, onion and bacon in a casserole dish. Pour coffee mixture and 1 cup water over top; stir.
   3.  Cover and bake in 350 1 1/2 hours, stirring occasionally. Remove cover and bake 15-25 minutes longer.

Adapted from: 1988 printing of Betty Crocker Cookbook

This is linked to Good Cheap Eats.

Eggs in Rolls

We wanted to try something new for Saturday brunch. I was looking for a recipe that was different but not too crazy. I knew I had found it when I saw this. It was in a cookbook that doesn't have pictures for everything so I had to read through it and imagine what it would be like. I was intrigued and knew immediately which rolls I was going to use. Walmart always has these awesome rolls on the clearance rack that we love and they worked perfectly.
These rolls are going to be a great addition to our brunch rotation. All the flavors melded so well. It was amazing how the bread and egg complemented each other in every bite. This is definitely a keeper!

Eggs in Rolls
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Yields: 3 servings

Ingredients:
3 rolls
2 T butter, melted
4 eggs, separated
1/8 cup milk
1/4 tsp salt
dash pepper
1/2 cup shredded cheese
3 strips bacon, cooked and crumbled
1/8 tsp cream of tartar

Directions:
   1.  Preheat oven to 425. Hollow out rolls, leaving a 1/2 inch wall. Place rolls on a cookie sheet. Brush insides of rolls with melted butter.
   2.  Mix egg yolks, 2 egg whites, milk, salt and pepper. Stir in cheese and bacon. Cook in a large skillet sprayed with cooking spray over medium heat until just under done. Spoon eggs into rolls.

   3.  Beat remaining 2 egg whites and cream of tartar on high speed until stiff. Spoon over cooked egg mixture. Bake at 425 until golden, about 8 minutes.

Adapted from: Betty Crocker 1988 Cookbook

Apple Bacon Burgers

My husband took the initiative on this meal. We decided to incorporate bacon, apples and cheese into the hamburger. He figured out the proportions as he mixed it and formed the patties. The burgers turned out great! The smokiness of the bacon combined with the slight crispness of the apples played off each other well. We topped our burgers with cheese and bbq sauce.

Apple Bacon Burgers
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Yields: 4 burgers

Ingredients:
1 lb hamburger
3 strips bacon, cooked and chopped
1 small apple, finely chopped
1/2 cup shredded cheese
buns
sliced cheese
bbq sauce

Directions:
   1.  In a medium bowl mix hamburger, bacon, apple and shredded cheese just until combined.
   2.  Form into four patties, with a slight indent in the middle of each.
   3.  Grill on preheated grill, 3-4 minutes per side or until no longer pink.
   4.  Place on bun and top with sliced cheese and bbq sauce.

Adapted from: Better Homes and Gardens

This is linked to Tasty Tuesday, Good Cheap Eats and URS.

Baked Potato Soup

This is, hands down, my husband's favorite soup. I enjoy the taste as well. It also holds a special place in my cook's heart because this was my first experience with a roux.
This soup takes a little bit on the longer side of time to make but it is definitely worth it. One way I've made it easier from the original recipe is to cook my bacon ahead of time. I've also prepared it a little earlier than dinner time and then left it warming on the stove for 30-45 minutes with no sacrifice in taste.

Baked Potato Soup
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Yields: 4 servings

Ingredients:
1/2 pound bacon
1 tsp olive oil
1 onion, diced
5 large potatoes, diced
3 cups chicken stock
3 T butter
3 T flour
1 1/2 cups milk
3 green onions, sliced (I often don't have these on hand and therefore skip them. The soup is good with or without them.)
3/4 cup shredded cheddar cheese
1/2 tsp black pepper

Directions:
   1.  This step can be done ahead of time! Line a cookie sheet with tin foil and lay bacon slices in a single layer. Place cookie sheet in oven and turn to 400. After about 10 minutes begin watching for desired crispiness. When crispy (you don't want even slightly soggy bacon for this soup) remove bacon to paper towels to drain. (Afterward you can use the paper towel to soak up the grease on the tin foil.)
   2.  In a large stock pot cook onion in ~1 tsp olive oil for about 5 minutes, until tender.
   3.  Add potatoes and chicken stock. Bring to a boil; reduce heat to medium and simmer until potatoes are tender.
   4.  While potatoes are simmering, melt butter in a small sauce pan. Stir in flour and cook for 2 minutes. Slowly whisk in milk; stirring often, bring to a boil and simmer until thickened.
   5.  Remove a few scoops of potatoes to a separate bowl and mash with a fork.
   6.  Slowly stir milk mixture into stock pot. Bring to a boil then reduce heat to low and simmer.
   7.  Stir mashed potatoes back into pot. Add cheese, bacon, green onions and pepper. Stir to combine. Cook at least five minutes longer or until ready to serve, stirring occasionally.

Source: Stolen Moments Cooking