Killer Spinach Dip #BaconBowl #BaconMonth

So #BaconMonth is almost over.  We're down to this one last recipe.  But it's a good one!!  Who doesn't love a classic Spinach Dip?  And you're probably wondering what could classify a spinach dip as 'killer'.  Well this one is kicked up quite a few notches with the addition of onions, peppers & Petit Jean Meats Peppered Bacon.  I told you, killer.

Petit Jean Meats is also hosting a killer Bacon Bowl coming up in October!! The Bacon Bowl will feature competitors from around the region testing their culinary skills by cooking up Northwest Arkansas’s best dishes that will all contain delicious Petit Jean Meats bacon.Teams can choose to enter either the Entrée or Dessert Divisions, or both, with Petit Jean Meats generously donating their mouthwatering bacon to all who compete.

The Inaugural Bacon Bowl is going down in Fayetteville, Arkansas on Saturday October 26 at 11:00 am.  In addition to bacon sampling, the event will include music, children’s activities, other foods and beverages, and much much more.  Plus, the winner of the Professional Division bacon dish will represent Northwest Arkansas at the 6th Annual New Orleans Food Festival held in the French Quarter in New Orleans!!  So get to making some bacon & keep #BaconMonth going strong!!!

For those interested in competing, online registration for the Bacon Bowl opens to the general public August 1 at www.BaconBowl.net and lasts until Friday, October 18, 2013.

KILLER SPINACH DIP 
YIELD: serves 8-10

INGREDIENTS:

• 1 container (16 ounces) sour cream
• 1 package (10 ounces) frozen spinach, thawed & well drained
• 1 packet (1 ounce) dry ranch dressing mix
• 10 slices Petit Jean Meats Peppered Bacon
• 1 & 1/2 cups frozen onion & pepper blend, thawed

COOKING DIRECTIONS:

1. In a large skillet, fry the bacon over medium heat until crispy. Remove to a paper towel lined plate to cool. Dispose of all but about 1-2 tablespoons of the bacon grease from the skillet. Saute the onions & peppers in the bacon grease until they are tender crisp. Remove from the skillet & allow to cool.
2. In a medium bowl with a lid, combine the sour cream, spinach & ranch dressing mix. Add in the onions & peppers. Crumble the bacon & mix it in as well {optional ~ save 1-2 pieces of bacon to crumble on top of the dip right before serving}. Cover and refrigerate for at least an hour before serving.  Serve with your favorite chips or veggies!

THIS POST PROUDLY SHARED AT THESE PARTIES

CHECK OUT THIS MONTH'S SPONSOR

Pork Tenderloin Sliders with Orange Aioli #UltimateTailgatingParty

 

I'm hanging out with SOUTHERN MOM COOKS today joining in her Ultimate Tailgating Party & sharing the recipe for these simple yet amazingly delicious Pork Tenderloin Sliders with Orange Aioli!  They are perfect for eating on the tailgate of a pickup waiting for the game to start or in your favorite recliner during kick off!!  So head on over & check them out!!!

Be sure to stay connected on social media for all the latest recipes & behind the scenes fun!

CHECK OUT THIS MONTH'S SPONSOR

Wonderful Food Wednesday

Welcome to

Wonderful Food Wednesday!!

It's an exciting week this week here at the party!!!  Tons of great recipes were shared last week, seriously y'all were bringing it with the yummy food!!  We're still showing off our new button and we're counting down until our 1 year anniversary! On top of all of that, we have a fabulous giveaway this week!!!!

We're also joined by this week's co-host Elizabeth from Frugal Mom Eh!  Elizabeth shares everything from book reviews to frugal living advice; to recipes & DIY projects!!  She's the Canadian Mommy living a Lush Frugal Life!!  Be sure to stop by & show her some love!

First though, lets check out some of those amazing recipes y'all shared!!  This week we are featuring chicken recipes and y'all had some amazing ones!!  Here are a few of our favorites for y'all to stop by & check out!!! 

Hun...What's for Dinner: Asian Glazed Chicken Meatballs

See Aimee Cook: Chicken Bacon Ranch Burgers

What's Cooking in the Burbs: Crock Pot Chicken Lasagna

Lori's Culinary Creations: Honey Bacon Chicken Breasts with Lavender

I know you all have some chicken in your freezers so go ahead and add one of those to your meal plan this week!!

Want to be featured? Post your best and we’ll pick a few of our favorites to feature each week. Check back next week to see if you’ve been featured on Wonderful Food Wednesday. If you’re featured, your recipe will also be pinned to our Wonderful Food Wednesday Pinterest board.

Featured? Grab our button and place it on your sidebar.

This week Jaime, Jessica and Kerrie were cooking up these fabulous recipes on our blogs:

Jaime's Candied Bacon Caramel Corn

Jessica’s Scrumptious Summer Chicken Salad Sandwiches

Kerrie’s Fresh Kale and Feta Pasta

So now let's get to the giveaway!!!  We've teamed up with Pom Wonderful to offer y'all a prize pack featuring some FREE Pom Wonderful Juice Blends & some fun Pom Wonderful Goodies!!




 a Rafflecopter giveaway



Now Join the Fun of Wonderful Food Wednesday:

1. Follow your hosts Kerrie @ Family Food and Travel and Jessica @ All She Cooks , Jaime @ Mom’s Test Kitchen and guest host this week Elizabeth from Frugal Mom Eh!

2. Visit as many blogs as you can, leave comments, follow and grab their recipes.

*Please note that by linking up you are giving permission for your picture & post to be pinned to the Wonderful Food Wednesday Pinterest Board & to use the photos along with a link back to your post on Mom's Test Kitchen's Social Media Networks

 
**We are currently looking for a food blogger to join our team and host Wonderful Food Wednesday on a permanent basis. If you are interested fill out this form.

Leave us a comment and tell us what you’re cooking up!

CHECK OUT THIS MONTH'S SPONSOR

Candied Bacon Caramel Corn #BaconMonth

When #BaconMonth started, this was one of the first recipes I knew I wanted to make.  I sat down & made a list of possible ideas of bacon recipes & this popcorn was at the top of the list.  After making the Candied Bacon Monkey Bread, I knew something had to be candied this month or #BaconMonth just wouldn't be complete.

I love popcorn, y'all know how much I love popcorn.  I can eat it pretty much every day.  But I'm a traditionalist.  I want it drenched in melted butter & salt and I'm a happy camper.  But after making this Candied Bacon Caramel Corn, I may never go back to traditional popcorn again.

CANDIED BACON CARAMEL CORN 
YIELD: serves 4

INGREDIENTS:

• 12 slices thick cut bacon
• pepper to season
• 1 & 1/2 cup brown sugar, divided
• 2 bags microwave popcorn, popped & unpopped kernels removed
• 1/2 cup butter
• 1/2 cup light corn syrup
• 1/2 teaspoon vanilla extract

COOKING DIRECTIONS:

1. Preheat your oven to 350 degrees.
2. Place the bacon slices in a medium bowl. Season the bacon with some pepper & then toss with 1/2 cup brown sugar to coat. Lay the bacon out on a wire rack placed over a baking sheet. Bake for 10 minutes, then turn the slices over and bake for another 10 minutes. Turn the slices over one last time and bake for an additional 5-10 minutes or until browned & crispy.
3. Turn the oven down to 200 degrees.
4. Place the popped popcorn into a large roaster ~ I used a foil throw away one so clean up was easy. Crumble the candied bacon & toss with the popcorn.
5. In a small pot, combine the butter, corn syrup & remaining 1 cup brown sugar. Cook on high until boiling. Reduce heat to medium high & let boil for 5 minutes. Remove from heat and add the vanilla.
6. Drizzle the caramel over the popcorn & bacon mixture, stirring to coat. Bake for 1 hour, stirring every 15 minutes.
7. Allow it to cool. Break the pieces apart & serve.

NUTRITIONAL INFO

THIS POST PROUDLY SHARED AT THESE PARTIES

Be sure to stay connected on social media for all the latest recipes & behind the scenes fun!

CHECK OUT THIS MONTH'S SPONSOR

Brussels Sprouts with Bacon & Shallots #SecretRecipeClub

I must confess something to y'all.  Prior to this recipe, I had never had a brussels sprout before.  I had never bought them, never cooked them, never ever tasted them.  I was a little apprehensive when I decided to take on this recipe.  I almost chickened out and made the Nutella Bars instead.

But since it is #BaconMonth, I knew going into this month's Secret Recipe Club assignment, I was cooking something with bacon.  This month I got to pick a recipe from a blog I have been to before ~ My Judy The Foodie.  Though you would probably initially think the blog is written by Judy, it is actually Shari's blog, Judy's daughter.  Shari started the blog as a tribute to her mother after her passing; her "artful interpretation of Mom's life through her cooking."  Is there a better reason to start a blog than that???

Before I get too sentimental over Shari's story, lets get back to the brussels sprouts.  Shari's recipe originally called for maple syrup which is a great and wonderful thing that I had none of.  I decided instead of the syrup to cook the sprouts in some extra butter with a little maple extract & I think it turned out great!!  For anyone that loves brussels sprouts, I'm pretty sure you'll love these.  For anyone that has never tried them or possibly even doesn't like them, I highly recommend you give them a chance with this recipe!  You might become a liker of the brussels sprouts after all.

BRUSSELS SPROUTS WITH BACON & SHALLOTS 
YIELD: serves 4

INGREDIENTS:

• 1 bag (12 ounces) frozen brussels sprouts
• 1 shallot, sliced thin
• 5 slices thick cut bacon, sliced thin
• 1 tablespoon olive oil
• 4 tablespoons butter, divided
• 1 teaspoon maple extract

COOKING DIRECTIONS:

1. In a large skillet, head the oil & 1 tablespoon of the butter over medium high heat. Add the bacon & shallot and saute until the bacon is cooked through & crisp & the shallot is tender.
2. Add the brussels sprouts to the skillet with the remaining 3 tablespoons butter & the teaspoon of maple extract. Cover with a lid and allow to simmer for about 10 minutes or until the desired tenderness is achieved.
3. Season to taste with salt & pepper. Serve immediately.

RECIPE INSPIRED BY: My Judy The Foodie


THIS POST PROUDLY SHARED AT THESE PARTIES

Be sure to stay connected on social media for all the latest recipes & behind the scenes fun!

CHECK OUT THIS MONTH'S SPONSOR