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CHEESY BACON APPLE BREAD

Cheesy Bacon Apple Bread - TSLC - CopyThis Cheesy Bacon Apple Bread is wonderful to serve for breakfast with eggs and coffee.  This bread is good as a snack or with any meal.  If it has bacon in it, I like it!

5 or 6 pieces bacon, fried and crumbled

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons sugar

1/2 teaspoon salt

1 teaspoon garlic powder

2 tablespoons bacon drippings

6 tablespoons butter, melted

1/3 cup sour cream

2/3 cup buttermilk

2 eggs

1/2 cup chopped green onions (could use regular)

1 cup chopped, peeled apples (any kind of apple will work)

1 cup shredded cheddar cheese, divided

Cook bacon, drain, crumble and set aside saving 2 tablespoons bacon drippings.  Whisk together flour, baking soda, sugar, salt, garlic powder.  Add bacon drippings, melted butter, sour cream, buttermilk and eggs.  Stir with a spoon until well mixed.  Fold in chopped green onions,  apples and 1/2 cup cheddar cheese.   Mix.  Spray a 9 x 5 bread pan with cooking spray and add your batter to the pan.  Sprinkle the other 1/2 cup cheese on top of the batter in your pan and add the crumbled bacon over the cheese.  Bake in preheated 350 degree oven from 45 minutes to 1 hour until bread test done in the middle as ovens vary.  Makes 1 loaf. Enjoy!

Cheesy Bacon Apple Bread - TSLC (2)

If you like this recipe, you might also like my recipe for Apple Cranberry Bread.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

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CHOCOLATE CHIP PUMPKIN PIE BARS

These Chocolate Chip Pumpkin Pie Bars are so good!  If you like pumpkin and chocolate, you will love this recipe.  These bars are great for a snack with a glass of milk, good with coffee and wonderful with a big tall glass of sweet tea. They are very rich so you only need one to fill your sweet craving. I love having them in the refrigerator for a sweet treat.

Chocolate Chip Pumpkin Pie Bars - TSLC

Crust:

12 whole graham crackers, crushed (I put them in a sandwich bag and use a rolling pin to crush them and I used honey graham crackers. My crackers came nine to a package and each cracker has 4 sections)

1 cup quick cooking oats or rolled oats, uncooked

4 tablespoons brown sugar

1 cup butter or 16 tablespoons or 2 sticks, melted

1 cup pecans or walnuts, crushed (Optional)

2 cups miniature marshmallows

1 cup chocolate chips

Crush the graham crackers and put in large bowl along with oats, brown sugar and melted butter.  Mix well. If using nuts stir them into the mixture.  Spray a 9 x 13 baking dish with cooking spray and press the graham cracker mixture out to cover the bottom of the dish.  Bake in preheated 350 degree oven for 15 minutes.  Remove and let cool. Spread miniature marshmallows and chocolate chips out over cooled crust.

Pie Filling:

1 (15 ounce) 100% pumpkin (not the pumpkin pie mix)

1 (12 ounce) can evaporated milk

1/2 teaspoon ginger

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

2 eggs

Stir all the above ingredients together with a spoon until well mixed.  Pour over cooled crust, marshmallows and chocolate chips, spread to cover with a knife. Bake in preheated 350 degree oven for 20 minutes.  Remove and add topping.

Topping:

1 cup chopped nuts (walnuts or pecans)

1 tablespoon brown sugar

Mix together and sprinkle over pumpkin bars after they have cooked 20 minutes.  Return to 350 degree oven and bake another 25 minutes to let the pumpkin pie filling set. Remove and let cool about 25 minutes before serving. These keep well in the refrigerator for several days and makes about 36 bars depending on the size you cut them.   Enjoy!

Note:  The marshmallows will rise to the top during baking and will brown.  You could probably use the pumpkin pie mix in the can,  too, but I have not tried this with the mix. I see no reason why you couldn’t.

Chocolate Chip Pumpkin Pie Bars TSLC

If you like this recipe, you might also like my recipe for Pumpkin Nut Cake.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

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TOP THREE RECIPES FROM LAST WEEK

The top three recipes that were most popular last week on the site.  I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.  You can find top recipes for previous weeks here.    Enjoy!

Best Banana Bread Ever - TSLC (2)

Best Banana Bread Ever

TSLC7LayerBars1

Seven Layer Bars

TSLCVinegarPie

Vinegar Pie

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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CROCK POT CABBAGE, PORK AND WHITE BEAN SOUP

Cabbage and White Bean Soup - TSLCThis crock pot cabbage soup is great for the fall of the year or anytime you want a hearty dish.  We love cabbage at my house and I love adding it to soup.  Serve it with cornbread or my cheddar scones shown in the photo for a meal.

1 pound pork stew meat

2 tablespoons olive oil or any cooking oil

1 medium onion, chopped (I used purple)

1 large pepper, chopped (can be red, green or orange)

2 (14.5 ounce) cans chicken broth

2 (14.5 ounce) cans diced tomatoes with basil, garlic, oregano, undrained

1 (15 ounce) can great northern beans, drained and rinsed (can use the dried cooked beans, about 2 cups)

1/2 head cabbage, chopped

1 cup water

1/2 teaspoon black pepper

1 teaspoon salt

Dash hot sauce, Optional

Brown the stew meat in the oil in a skillet on the stove.  Add the rest of the ingredients to a 3 quart crock pot along with browned pork stew meat.  Cook on low for 7 to 8 hours or high for 4 to 5 hours. Makes a 3 quart crock pot full. Enjoy.

Note:  You could use chicken or beef in this soup, too, but we like the pork with the cabbage. You could add some carrots or a couple potatoes but we like it as shown above.

You might like my recipe for Cornbread Muffins or Buttery Cheddar Scones to accompany this soup.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have over 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

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