Turkey, Mushroom & Bacon Puff Pastry Pockets

Leftover turkey from Thanksgiving? Yield: 4 servings Cook Time: 20min ingredients: 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed 4 slices bacon One 8-ounce package sliced mushrooms, roughly chopped 3 green onions, sliced 1/2 cup heavy whipping cream 1 1/2 teaspoons Dijon mustard salt and pepper, to taste 1 1/2 cups chopped or shredded cooked turkey 1 cup shredded Swiss cheese 1 large egg, whisked with 1 tablespoon water directions: 1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat. 2. In a medium skillet, cook the bacon until crispy. Remove to paper towels to drain, then crumble. Remove all of the bacon fat from the skillet except for 1 tablespoon. 3. Add the mushrooms and onions to the skillet and saute over medium heat until softened. Stir in cream, Dijon and salt/pepper. Cook until reduced slightly and thickened. Set aside to cool a bit. 4. Assemble the pastries. Cut each sheet of Puff Pastry into 4 equal squares. Divide the mushroom mixture between 4 squares. Top with turkey, bacon and Swiss cheese. Roll out each of the remaining Puff Pastry squares so they're a little bit larger (or just use your fingers to press and stretch them). Place the second piece over the top of each with filling. Use a fork to seal the edges to form "pockets." Brush each square with egg wash and use a knife to poke a few slits in the top for steam to escape while baking. Bake for 20 minutes, or until golden brown. Serve immediately. Source: RecipeGirl.com

Loaded Baked Potato & Chicken Casserole

Ingredients 3 - 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups) 1 lb. boneless, skinless chicken breasts, diced 4 slices bacon, cooked crisp, cooled and crumbled 1 1/2 cups shredded cheddar cheese 4 green onions, sliced (green parts only for low-FODMAP/low-fructose) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup heavy cream 2 tablespoons unsalted butter, cut into small pieces Instructions Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve. http://inspiredreamer.com/

Hot Bacon Cheese Dip Recipe

Ingredients 2 packages (8 ounces each) cream cheese, cubed 4 cups (16 ounces) shredded cheddar cheese 1 cup half-and-half cream 2 teaspoons Worcestershire sauce 1 teaspoon dried minced onion 1 teaspoon prepared mustard 16 bacon strips, cooked and crumbled Tortilla chips or French bread slices Directions In a 1-1/2-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 2-3 hours or until cheeses are melted, stirring occasionally. Just before serving, stir in bacon. Serve warm with tortilla chips or bread. Yield: 4 cups.

BACON, CORN AND MASCARPONE TAGLIATELLE

INGREDIENTS 2 tablespoons olive oil 1/3 pound lean, thick cut bacon or pancetta, diced 1 small onion, chopped 4 cloves garlic, chopped 4-6 ears fresh, sweet corn on the cob, kernels scraped 2 tablespoons thyme, chopped 1 cup chicken stock 1/2 cup mascarpone cheese Black pepper, espelette or cayenne pepper, to taste 1 pound egg tagliatelle or fettuccine Flat leaf parsley and chives, chopped Grated Parmigiano Reggiano cheese, for serving PREPARATION Bring a large pot of water to a boil. Heat the olive oil (two turns of the pan) over medium-high heat in large skillet; add the bacon and crisp. Remove to a plate; add the onion to the drippings and reduce the heat a bit. Cook to soften, then add the garlic, corn and thyme; cook until the corn just begins to lightly brown. Add the stock, bring to a bubble and reduce a minute or so. Stir in the mascarpone cheese and reduce the heat to low. Salt the boiling water and cook the pasta to al dente. Add a ladle of the starchy cooking water to the sauce, drain the pasta and add it to the pan. Toss vigorously with the corn sauce, bacon and a handful of cheese to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at the table. Serves 4 Rachael Ray

Bacon, Avocado & Corn Salad

Yield: 6 small servings Prep Time: 10 min Cook Time: 15 min Ingredients: 5 strips thick-cut bacon 4 large ears corn, husks and silks removed 1/2 cup crumbled feta or cotija cheese 2 tablespoons chopped fresh cilantro juice of 1 lime 1 large Hass avocado coarse salt and freshly ground pepper, to taste Directions: 1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet. 2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine. 3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into 1/2-inch pieces. Transfer the avocado to the skillet and toss. 4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving. recipegirl.com

Sweet Chicken Bacon Wraps

First & formost this weekend we celebrate Memorial Day and honor those who gave their lives so that we may be free. Memorial Day also kicks off BBQ & Grilling Season and here's a yummy recipe from Paula Deen! Even though this is for the oven, it adapts well for the grill. Prep Time:25 min Cook Time:30 min Level:Easy Serves:12 to 15 appetizer servings Ingredients • 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts) • 1 (1-pound) package sliced bacon • 2/3 cup firmly packed brown sugar • 2 tablespoons chili powder Directions Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp. If you want to ensure that your bacon is crisp, cook it partially in th microwave before wrapping