Bacon

Barbecue beans 'n' bacon Recipe by Jim Lekander Category: miscellaneous Prep time: 30 minutes Servings: 8 Ingredients 6 slices bacon, cooked and chopped 1 onion, chopped ...

1 1/2 cups of fresh or frozen corn 1 quart of heavy cream 2 tablespoons of butter 5 slices of uncooked bacon chopped (lower sodium bacon is healthier) 1 yellow onion, minced 1 bay leaf 1 teaspoon of nutmeg (to taste) salt and pepper a dash of cayenne pepper 1 tablespoon of minced garlic 4 small red potatoes, diced   In a medium stock pot, place butter, minced onion and potatoes.  Turn stovetop to medium high.

SPRINGFIELD, Mo. -- One local chef is sharing his unique recipes for bacon.  Chef H.J. Schumer, with the Price Cutter grocery store on Kansas Expressway at Republic Road, is teaching classes called "Bacon Makes it Better. "  The classes start at 1 p.m. and 6 p.m. Monday. Chef Schumer says his sweet and salty bacon treats leave your taste buds tingling. "We're all about using things that we know in new ways and really trying to give you a better look and a better understanding of your food," said Schumer.

We served up some breakfast potatoes with an Irish twist on Thursday morning on Ozarks Today.  KY3 Chef Nicole Young shared her recipe for a traditional dish called Colcannon.  It's a fast and inexpensive way to serve up something festive for St. Patrick's Day.   Directions:  In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain. Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.

12 18- to 20-size raw, peeled and deveined shrimp 1/2 cup plus 1/2 cup of mayonnaise 1/2 tablespoon of Cajun seasoning 8 strips of cooked cooked bacon 4 slices of cheddar cheese 4 hoagie buns 4 leaves of romaine lettuce 1 cup of Panko bread crumbs Mix mayonnaise and Cajun seasoning.  Separate mayonnaise into two equal portions, reserving one portion for later. Using one portion of the mayonnaise, coat the shrimp and then roll the shrimps in the Panko bread crumbs.  Bake in a 400-degree oven for 12 minutes.

Bacon wrapped grilled shrimp Recipe by Nicole Lawson Category: party food Prep time: 30 minutes Servings: 6 Ingredients 12 medium sized raw peeled and de-veined shrimp...

SPRINGFIELD, Mo. -- In a special Family Healthwatch -- a health expo for women is coming to Springfield this Saturday. The 417 Magazine Live Well Fitness Fest & Expo will take place at the O'Reilly Family Event Center on the Drury Campus. Local chef James Clary, who joined KY3's Ozarks Today on Thursday, will hold some healthy cooking classes during the expo. The event will offer fitness classes, massages, and many more ways to live healthy. It begins this Saturday at 8:30 a.m. and lasts until 2:30 p.m. Tickets are still available for $15 in advance and $20 at the door.

Rumaki   1 can whole water chestnuts 12 slices of thinly sliced bacon cut in half 1 cup thai sweet chili sauce 24 toothpicks   Wrap chestnuts in bacon and skewer with a toothpick to secure bacon.  Bake or grill until bacon is crisp.  Serve with sweet chili dipping sauce.   Bacon wrapped dried figs   1 package dried figs 12 pieces of thinly slice bacon cut in half 24 toothpicks   Wrap figs in bacon and skewer with toothpicks to secure bacon.

Ingredients 1 can black eyed peas 1/2 cup chopped bacon 1 onion diced 1 Tbsp chopped garlic 3 leaves of kale 2 tbsp brown sugar 1 tsp tarragon Salt and pepper to taste Drizzle of olive oil Drizzle olive oil into medium sauted pan. Add onions and garlic. Sauted on medium heat until onions begin to soften. Add the bacon and cook until bacon begins to become crispy. Add kale cook for two minutes. Add brown sugar, tarragon, salt and pepper.

The Cowboy Griller is a chicken breast stuffed with banana peppers and pepper jack cheese, then wrapped in bacon. Instead of a recipe, Richards calls it more of a process. Take a large fresh chicken breast. Lay flat with the large end toward you. Use a sharp knife to cut a pocket in the middle of the breast. Stuff approximately 2 ounces of pepperjack cheese (a stick about 1 inche wide and ½ inche tall) into the chicken breast. Stuff approximately 1 ounce of mild banana peppers to each side of the cheese stick.

SPRINGFIELD, Mo. -- In a special Family Healthwatch -- a health expo for women is coming to Springfield this Saturday. The 417 Magazine Live Well Fitness Fest & Expo will take place at the O'Reilly Family Event Center on the Drury Campus. Local chef James Clary, who joined KY3's Ozarks Today on Thursday, will hold some healthy cooking classes during the expo. The event will offer fitness classes, massages, and many more ways to live healthy. It begins this Saturday at 8:30 a.m. and lasts until 2:30 p.m. Tickets are still available for $15 in advance and $20 at the door.

8 slices of sourdough bread 4 slices of sharp cheddar cheese 4 slices of Swiss cheese 12 strips of cooked bacon 1 avocado, cut in half, pitted and sliced 2 tablespoons of softened butter Heat skillet to medium on the stove top.  Butter one side of all eight slices of bread. On the unbuttered side of each of four slices, add one slice of cheddar cheese, 3 strips of bacon, 1/4 sliced avocado, and 1 slice of Swiss cheese.  Add top slice of bread and place one sandwich into the preheated skillet.

12 18- to 20-size raw, peeled and deveined shrimp 1/2 cup plus 1/2 cup of mayonnaise 1/2 tablespoon of Cajun seasoning 8 strips of cooked cooked bacon 4 slices of cheddar cheese 4 hoagie buns 4 leaves of romaine lettuce 1 cup of Panko bread crumbs Mix mayonnaise and Cajun seasoning.  Separate mayonnaise into two equal portions, reserving one portion for later. Using one portion of the mayonnaise, coat the shrimp and then roll the shrimps in the Panko bread crumbs.  Bake in a 400-degree oven for 12 minutes.

SPRINGFIELD, Mo. -- One local chef is sharing his unique recipes for bacon.  Chef H.J. Schumer, with the Price Cutter grocery store on Kansas Expressway at Republic Road, is teaching classes called "Bacon Makes it Better. "  The classes start at 1 p.m. and 6 p.m. Monday. Chef Schumer says his sweet and salty bacon treats leave your taste buds tingling. "We're all about using things that we know in new ways and really trying to give you a better look and a better understanding of your food," said Schumer.

We served up some breakfast potatoes with an Irish twist on Thursday morning on Ozarks Today.  KY3 Chef Nicole Young shared her recipe for a traditional dish called Colcannon.  It's a fast and inexpensive way to serve up something festive for St. Patrick's Day.   Directions:  In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain. Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.

6 oz venison tenderloin(any piece of lean venison will work) 10 stips of bacon cut into thirds 1 green bell pepper julienned 1 red bell pepper julienned 1 cup soy sauce 1/2 cup brown sugar 1/2 cup water 30 toothpicks   Cut the venison into one inch by one quarter inch strips.  place one piece on venison, one piece of each color bell pepper piece onto one piece of bacon.  Wrap the venison and bell pepper pieces in the bacon and secure with a toothpick.

Rumaki   1 can whole water chestnuts 12 slices of thinly sliced bacon cut in half 1 cup thai sweet chili sauce 24 toothpicks   Wrap chestnuts in bacon and skewer with a toothpick to secure bacon.  Bake or grill until bacon is crisp.  Serve with sweet chili dipping sauce.   Bacon wrapped dried figs   1 package dried figs 12 pieces of thinly slice bacon cut in half 24 toothpicks   Wrap figs in bacon and skewer with toothpicks to secure bacon.

Ingredients 1 can black eyed peas 1/2 cup chopped bacon 1 onion diced 1 Tbsp chopped garlic 3 leaves of kale 2 tbsp brown sugar 1 tsp tarragon Salt and pepper to taste Drizzle of olive oil Drizzle olive oil into medium sauted pan. Add onions and garlic. Sauted on medium heat until onions begin to soften. Add the bacon and cook until bacon begins to become crispy. Add kale cook for two minutes. Add brown sugar, tarragon, salt and pepper.

10 jalapeños 4 ounces of sharp cheddar cheese, cut into thin julienne pieces 1 granny Smith apple, cut into thin julienne pieces 5 long slices of bacon, cut in half 10 toothpicks Cut the cap off of each jalapeño and scrape out the seeds.  Using gloves may be necessary, so as not to burn your skin.  Be careful not to break or crack the jalapeño. Put one slice of apple, and one or two (depending on how many you can fit) slices of cheese into each jalapeno.

Party Pizza Squares 2 pounds of pork sausage 1 pound of processed cheese 1 tablespoon of catsup 1 teaspoon of oregano ¼ teaspoon of garlic salt 10 ounces of pizza sauce 2 loaves of party rye bread grated Parmesan Brown sausage and drain. Stir in cheese and catsup, cooking until melted. Stir in oregano and garlic salt. Spread each slice of bread with pizza sauce. Top with sausage cheese mixture. Bake on a cookie sheet at 450 in a preheated oven for 10 minutes until bubbly.