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Entries in Bacon (5)


Loaded baked potato rounds

One of the first things I do every morning is peek at the 5-day forecast on my phone. I got very excited when I saw 48 degrees as the projected high for Saturday. Beach weather! People will be strolling all around the Twin Cities with t-shirts and shorts. In the meantime, we are all still cooped up inside, watching the snow fall and wishing the ice on our driveways would magically melt as we continue with our "winter eating." Although typically more of an appetizer, I made these loaded baked potato rounds for dinner the other night. I presented them to the boys as potato chips. "Why are you letting us eat potato chips for dinner, Mom?" Because I'm a super-cool mom. And because they are super yummy!


Start out with a handful of baby red potatoes. They are the perfect size for these rounds and I just happen to be madly in love with baby reds.

I tried slicing the potatoes with my mandolin and it was a disaster. My sharp and trusty chef's knife was a much better option. Slice the potatoes so they are no more than 1/2 inch thick. Place them on a rimmed, parchment-lined baking sheet and brush them with olive oil. Sprinkle some kosher salt over the tops.

Bake them until they are perfectly browned. Yum!

Add delicious toppings and throw back in the oven.

Until your mouth is watering. Let those babies cool for a minute. Overly eager mouths will get burned. Trust me.

Dinner tonight? CUPCAKES! 

Loaded Baked Potato Rounds

Imagine a loaded baked potato in a compact bite in your fingertips!

Serves: 8-12

Total time: 50 min

Loaded Baked Potato Rounds


  • 5-6 baby red potatoes, sliced into 1/2-inch thick rounds
  • Olive oil, for brushing
  • Kosher salt, for sprinkling
  • 2 cups shredded cheddar cheese
  • 8 strips bacon, cooked and chopped
  • 3 tablespoons chopped chives
  1. Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper.
  2. Brush both sides of each potato round with olive oil and place in a single layer on the prepared baking sheets. Sprinkle with kosher salt. Bake in the preheated oven for 30 minutes, flipping the rounds halfway.
  3. Remove from oven and top with cheese, bacon and chives. Bake for another 10 minutes, or until cheese is melted. Serve warm, finger-food style.




Club sandwich dip

My boys and I were a giant tornado of commotion for months and now things have abruptly quieted down for us. It is taking me a while to adjust and truly enjoy this unique quality time that we have together. We are also still adjusting to life after Elijah's recent surgery and his challenging recovery from it and the news that we learned. He is completely deaf in one ear. This has been hard news to swallow and I find myself constantly trying to think of ways we can help to make life easier for our boy. It has kind of consumed me, actually. For the past week or so, I've thought about little else. Well, there is the drive we are raising Pillow Pets for to make hospital-bound children happy (please consider helping, if it is on your heart!) and there's this dip that Dan and I consumed in two or three sittings (shameful). 

My goal with this dip was to take a bite of it and feel like I was literally eating a club sandwich. I nailed it! It is spot on and so insanely yummy.


Add the following ingredients to a slow cooker:

1 lb. sliced deli turkey, chopped

1 lb. sliced deli ham, chopped

8-oz. package cream cheese

12-oz. package American cheese singles, unwrapped and chopped

3/4 cup mayonnaise

1 to 2 teaspoons seasoning salt (I used Lawry's)

Mix together and cook on low heat for 2 hours (stirring occasionally), or until the cheeses are melted and the dip is warmed through.


Cooked, chopped bacon (I used an entire 16-oz. package, but cater to your liking)

3/4 cup chopped pickles

8-oz. container cherry or grape tomaoes, quartered

Stir and heat for an additional 10 minutes on low heat. Serve warm with pita wedges, crackers or chips for dipping. 

Wishing you a wonderful mid-January week! Thanks for reading!


Club Sandwich Dip

This dip is an all-time favorite. If you love club sandwiches, you will DEVOUR this delicious snack.

Serves: 12-16

Total time: 2 hrs, 20 min

Club Sandwich Dip


  • 1 lb. sliced deli turkey, chopped
  • 1 lb. sliced deli ham, chopped
  • 8-oz. package cream cheese
  • 12-oz. package American cheese slices, unwrapped and chopped
  • 3/4 cup mayonnaise
  • 1-2 teaspoons seasoning salt (such as Lawry’s)
  • 16-oz. package bacon cooked according to package directions, chopped
  • 8-oz. cherry or grape tomatoes, quartered
  • 3/4 cup chopped pickles
  • Pita wedges, crackers or chips, for dipping
  1. Add the turkey, ham, cream cheese, American cheese, mayo and seasoning salt to a slow cooker. Mix together and cook on low heat for 2 hours (stirring occasionally), or until cheese is melted and dip is warmed through.
  2. Add the bacon pieces, tomatoes and pickles. Stir and heat for 10 additional minutes on low heat. Serve warm with pita wedges, crackers or chips for dipping.



Peanut butter bacon burgers

I remember back in mid-June when I was still wearing mittens and a jacket (no joke), hoping that summer would be gracious enough to last a few extra months this year. My wish was granted, as were the wishes of thousands of other Minnesotans. It is technically fall, but summer weather is still here. Wooo! I hear that the winds of change are brewing, but I will take every last little morsel of pleasantness that comes our way. We have been spending time outside whenever possible, and of course putting our grill to use. Dan and I got creative the other night and whipped up a tasty, crazy burger that blew our socks off. Well. We weren't wearing socks, but if we had been they would have landed in eastern Wisconsin.

Click to read more ...


Chicken bacon artichoke dip

I love the couple of weeks leading up to the Superbowl because I have an excuse to make yummy, gooey dips with the intent of sharing them with you! Dan and I have a weakness for dips, which makes the Superbowl a fun event for us every year. Someone told me once that there is actually FOOTBALL being played that day?! Ha! Nice try.

I was inspired to make this recipe after seeing this on Allrecipes. I just about squealed when I saw all of these delicious ingredients swimming together in my baking dish. When it came out of the oven, Dan and I both pounced. Mmmm, it was everything I expected and more.

Preaheat your oven to 350 degrees F. Coat a medium-sized baking dish with cooking spray and set aside.

In a medium bowl, combine:

2 cups chicken, cooked and shredded

6 strips bacon, cooked and chopped

14-oz. can quartered artichoke hearts, drained and chopped

1 cup fresh spinach, chopped

3 cloves garlic, minced

1/2 cup mayonnaise

1/4 cup milk

3-oz. package cream cheese, softened

1 cup shredded mozzarella cheese

1 cup shredded Swiss cheese

1/4 teaspoon cayenne pepper

Salt and black pepper, to taste

Mix well and transfer to the prepared baking dish. Top with 1/2 cup shredded mozzarella cheese.

Bake in the preheated oven for 30 minutes. Serve warm with chips or crackers.

More Superbowl options to come!

Printable recipe: Chicken bacon artichoke dip


Bacon & pepper infused vodka


 I love heat. All forms of it. I love sweating profusely as I lie on the beach and I love wrapping a warm blanket around myself while I lounge on the couch (neither happens often enough). My love for heat applies to food, as well. I love food that makes my mouth burn and my nose run. The spicier, the better!

When I read about the new trend involving infusing vodka with flavor, my first thought was that I wanted to try adding heat as my "flavor." I researched vodka infusion and found that creating spicy vodka is not uncommon! So, thinking in terms of a good spicy base for a bloody mary, I purchased three of the hottest peppers available at the grocery store and I kindly asked my husband to fry me up some bacon (for some reason, this is always a task he does).

In a large jar, I placed:

Two slices of peppered bacon, cooked

1 serrano pepper, halved

1 green chile pepper, halved

1 habanero pepper, halved

I poured vodka over the bacon and peppers until the jar was almost full (somewhere around 32 oz. of vodka). I used a middle shelf vodka. There's no need to go top shelf, but I tend to stay away from the bottom shelf, as well.

And then I screwed the lid on tight and put the jar in my garage, where it is dark and cool. And dirty. But nevermind the dirty part.

I let the vodka absorb the peppery, meaty flavors for 48 hours. If you love spice like I do, 48 hours is the perfect amount of time for the infusion. If you like just a little bit of spice, cut that time back to 24 hours.

I strained the liquid using a coffee filter that sat inside a hand strainer. Actually, my husband did the straining so I can't take credit for that part.

At the end of the 48 hours, my concoction SMELLED hot, so I was afraid to taste it. I took a tiny little sip and it was most definitely hot, but also full of flavor! For me, this will always be an addition to bloody marys. I don't plan to drink it alone or mix it with anything else. It is, through and through, a bloody-mary-only vodka.

And let me tell you, it makes a killer bloody mary. Delicious!


Bacon and Pepper Infused Vodka

Spruce up vodka with bacon and hot peppers!

Serves: 20

Total time: 48 hrs, 15 min

Bacon and Pepper Infused Vodka


  • 2 slices cooked bacon
  • 1 serrano pepper, halved
  • 1 habañero pepper, halved
  • 1 chili pepper, halved
  • 32 ounces vodka
  1. Combine all ingredients in a jar, cover with a lid and let sit in a cool, dark place for 48 hours. Strain, using a coffee filter and/or strainer. Serve with bloody marys.