Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts

Friday, May 1, 2015

Kentucky Hot Brown

In honor of Kentucky Derby, I made Kentucky Hot Brown. I really wasn't sure how the kids would like this dish. It did have bacon which is always a plus. Kentucky Hot Brown normally is made with roasted turkey breast but to save time I used deli turkey meat. After assembling the open face sandwich, a rich Mornay sauce tops the sandwich. It was so good. My kids loved it. Since my husband wasn't home, I made him up a plate. Reluctantly, he tried it. The kids kept telling him how good it tasted. He agreed with the kids. If you are having a Kentucky Derby party, then serve this dish. I'm betting it will be popular.
Kentucky Hot Brown
4 slices thick bread, like Texas toast
14 oz. deli turkey breast   
8 bacon slices, cooked
2 Roma tomatoes, sliced in quarter
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp all purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese, plus topping
salt and pepper, to taste
Parsley for topping

  1. Heat the oven on broil. 
  2. Cut the crust from the bread.
  3. Toast the bread lightly. 
  4. Set onto a baking sheet lined with parchment paper.
  5. Place the toast onto the baking sheet. 
  6. Top the toast with layers of the turkey. 
  7. Place two slices of bacon over each turkey slices.
  8. Place the quartered tomatoes on the side. Set aside.
  9. In a medium saucepan, melt the butter over medium heat.
  10. Whisk in the flour to form a thick roux. 
  11. Cook the roux for 1 minute.
  12. Whisk in the heavy cream. 
  13. Bring the mixture to a boil and allow to simmer for 3 minutes. 
  14. Remove from heat and whisk in the Pecorino-Romano cheese.
  15. Season with salt and pepper. 
  16. Pour the Mornay sauce over the open face sandwiches. 
  17. Top with some shredded Pecorino-Romano cheese.
  18. Place the sandwiches in the broiler until the cheese is bubbly and golden brown.
  19. Sprinkle with Parsley and serve immediately. 
Recipe adapted from Brown Hotel

One year ago......................I made Mexican Rice.
Two years ago....................I made Guacamole.
Three years ago..................I made Coconut Cream Cheese Pinwheel Cookies.
Did you already know..................
-In 1926, the Brown Hotel in Kentucky had over a thousand guest attending their dinner dance.
-Around midnight, the band would take a break and the guest would retire to the kitchen for a meal. 
-Chief Fred Schmidt created the hot brown for the hungry dancers.

Wednesday, March 11, 2015

Irish Breakfast

Have you ever been to Ireland? Someday I'll visit but not today. Instead, I figured I would try making a breakfast like one in Ireland. I will admit I didn't look hard for black pudding (blood sausage) or white pudding (sausage with oatmeal). My son selected apple chicken sausage. Yes, we know this isn't an authentic Irish meal just similar. The kids thought this was pretty cool. My husband thought it was good. I can see the similarity between the Irish breakfast and the American breakfast.
 Irish Breakfast
1 tsp vegetable oil
1 package of bacon
1 package of sausage
1 package of black pudding and white pudding
1 can of beans
4 tomatoes
4 boiled potatoes
4 eggs

  1. Heat the oil in the skillet over medium heat.
  2. Cook the bacon until done but not crisp.
  3. Remove the bacon and place onto a plate lined with paper towels.
  4. Place the bacon in the oven in the warming section to keep warm.
  5. Cook the sausage until golden brown. Add the sausage to the bacon.
  6. In a saucepan, heat the beans on low heat.
  7. Add the tomatoes to the pan and brown until golden. Place with the bacon.
  8. Slice the potatoes into the pan and brown until golden.
  9. Remove the potatoes and place on the plate to serve.
  10. Fry the egg and cook to desired doneness.
  11. Serve immediately.
Recipe adapted from Food Ireland.

One year ago.......................I made Creamed Spinach Soup.
Two years ago.....................I made Lasagna French Bread Pizza.
Three years ago...................I made White on White Buttermilk Cupcakes.
Did you already know.....................
-Natural redheads make up 9% of the Irish population.
-In Ireland, the longest river is Shannon.
-In Gaelic, surnames with Mac or O' mean the son or grandson of.

Friday, January 16, 2015

Quiche Lorraine

Since I can't eat healthy all the time, I handed my son a cookbook and asked him to pick a dessert recipe. My son picked the only savory dish in the whole cookbook filled with desserts. I will admit this dish is my favorite dish I've made this year so far. My son even helped make it. He has been helping in the kitchen more which I love. I know this isn't a healthy meal. I know it is full of cheese and bacon but it is great. Since making this dish, my son has asked for me to make it again. Yes, it is that good.
Quiche Lorraine
1 unbaked pie crust
6 slices of bacon, chopped
1 1/2 cups (6 oz.) Swiss Cheese, shredded
1 can (12 oz.) evaporated milk
3 large eggs, well beaten
1/4 tsp salt
1/4 tsp ground black pepper
 1/4 cup green onions, chopped
toppings: crumbled bacon and chopped green onions

  1. Preheat oven to 350 degrees F.
  2. Line the bottom of a deep dish pie pan with the pie crust. Set aside. 
  3. In a large skillet, cook the bacon over medium heat. 
  4. Sprinkle half of the cheese onto the bottom of the pie crust. 
  5. In a small bowl, mix the evaporated milk, eggs, salt, pepper, green onions, bacon, and the remaining cheese. 
  6. Pour the mixture into the pie crust. 
  7. Bake the pie for 35 minutes or until the quiche is cooked through and the crust is cooked.
  8. Allow the quiche to cool for 5 minutes. 
  9. Garnish with additional bacon and green onions. 
Recipe adapted from Very Best Baking cookbook.

One year ago....................................I made Cookies and Cream Cookies.
Two years ago..................................I made Italian Ranch Dip.
Three years ago................................I made Creme Brulee.
Did you already know..............
-Quiche Lorraine is quiche with cheese.
-In Lorraine, France, the typical quiche doesn't contain cheese.
-Quiche Alsacienne is quiche with onions.

Monday, December 15, 2014

Country French Omelet

I showed my son this recipe and he agreed we should make it. Now, I hate cooking bacon. If I use the stove, it splatters. I even bought a splash guard but I still have to lift it up to flip them. I also tend to burn a couple of pieces. If I cook bacon in the oven, I think they tend to be very crumbly. So, I try to cook bacon for two recipes and save some pieces for the next day. My oldest daughter use to cook the bacon for me since I think she wanted to sample a few pieces. This recipe is easy. The potatoes are crispy. This was one filling breakfast. It could easily be a quick dinner meal too.
Country French Omelet
1 Tbsp olive oil
1 cup unpeeled Yukon Gold potatoes
3 large eggs
3 egg whites
3 Tbsp milk
1 Tbsp salted butter
 2 slices of bacon, cut into pieces
1 Tbsp chives, chopped

  1. Preheat oven to 350 degrees F.
  2. In a large oven safe skillet, heat the olive oil over medium heat on the stove.
  3. Add the potatoes. Season with salt and pepper. 
  4. Cook for 8 minutes. Toss occasionally to brown evenly.
  5. Remove the potatoes with a slotted spoon onto a paper towel lined plate.
  6. In a medium bowl, add the eggs, egg whites, and milk. Whisk to combine.
  7. Add the butter to the skillet and allow to melt over low heat. 
  8. Pour the eggs into the skillet. 
  9. Sprinkle the bacon, potatoes, and chives evenly over the top of the eggs.
  10. Place the skillet into the oven for 8 minutes. 
  11. Season with salt and pepper.
  12. Serve hot.
Recipe adapted from Back to Basics cookbook by Barefoot Contessa.

Three years ago............................Enchilada Pie.
Did you already know.............
-Omelet is French and means thin plate.
-There is a legend about Napoleon being served an omelet by an innkeeper. 
-Napoleon was so impressed by the omelet that he had the townspeople prepare a huge omelet for his army the next day.

Monday, January 13, 2014

Bourbon Bacon Burger

Alright if you have kept your New Years Resolution so far, do not make this burger. Oh, this burger has bacon on it with cheese plus a sweet glaze. This burger is so good. Since my husband doesn't always want to drive about an hour so I can order a Jack Daniel's burger, I decided to look up a copy cat recipe. The glaze is very sweet and sticky. You will need a lot of napkins for this burger. I make pretty good burgers but my husband said this is the best burger I have ever made.Why Jim Beam and not Jack Daniel's? It is what I had in my cabinet. Sorry, Jack!
Bourbon Bacon Burger
1 1/2 lbs. ground hamburger
Bourbon glaze (see below)
4 hamburger buns
4 slices of cheese (provolone or American cheese)
toppings: lettuce, red onion, tomato, and bacon

  1. Once the glaze is thick and syrupy, cook your hamburger in a skillet to the desired doneness.
  2. Brush on the glaze on top of the hamburgers and allow to cook for a minute.
  3. Top the hamburger with the cheese. Cook until the cheese has melted.
  4. Serve the burgers with lettuce, red onion, tomato, bacon, and more glaze if desired. 
Bourbon Glaze:
1 tsp olive oil
2 tsp garlic, minced
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 Tbsp Tamari soy sauce
1 1/3 cup dark brown sugar
1/4 cup fresh lemon juice
1/4 cup white onion, chopped fine
2 Tbsp Bourbon
pinch cayenne pepper

Glaze Directions:
In a large saucepan, heat the olive oil.
Add the minced garlic and saute for a minute.
Add the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar.
Bring the mixture to a boil then reduce to a simmer.
Add the lemon juice, onion, Bourbon, and a pinch of cayenne pepper.
Allow the mixture to simmer until thick and syrup for about 45 minutes.

Recipe adapted from Top Secret Recipes.

One year ago..........................I made Banana Bread Cookies.
Two years ago........................I made Jalapeno Bacon Stuffed Mushrooms.
Did you already know.............
-Bourbon must be produced in the United States.
-Bourbon is a type of whiskey.
-Bourbon must be made in new charred oak barrels.

Friday, September 27, 2013

German Potato Salad

I realized I hadn't posted a German Potato Salad. I make it every year. I even order it if I'm at a German restaurant. When I made this recipe, I didn't mention to my family that it was German Potato Salad so I asked how they liked it. My husband told me that he really liked it a lot. Then I asked him if I should have added more vinegar to the dish. Smiling, he said that is what gave the dish a little zing but he couldn't place the ingredient. He said it was great just the way it was made especially the bacon and chives.
German Potato Salad
2 lbs. gold potatoes
1 tsp olive oil
8 slices of bacon, cut into pieces
1 yellow onion, diced
1/2 cup chicken stock
1/3 cup apple cider vinegar
1/4 cup fresh chives, chopped
salt and pepper, for taste

  1. In a medium saucepan, cover the potatoes with water and season generously with salt.
  2. Bring the pot to a boil and then reduce to a simmer. Cook for about 20 minutes and the potatoes are fork tender.
  3. Drain the potatoes and set aside.
  4. In a large skillet, heat the olive oil over medium heat.
  5. Add the bacon to the skillet and cook until the bacon is brown and crispy.
  6. Add the onions and cook for about 8 minutes.
  7. Add the stock and vinegar to the skillet. Stir.
  8. Add the potatoes and chives. Toss gently to coat.
  9. Season with salt and pepper to taste. 
  10. Serve immediately.
Recipe by Anne Burrell.

One year ago..........................I made Plum Cake.
Two years ago.......................I made Apple Strudel.
I helped with the potato harvest this year.
Did you already know............
-The primary agricultural product of Northern Maine is the potato.
-Many variety of potatoes are grown in Maine including the Rose Gold potato.
-The Rose Gold potato has a red skin and a golden flesh. 

Friday, September 20, 2013

Stuffed Pork Chops

My husband will pick chicken over pork chops every time. I have never heard him ask for pork chops. He thinks they are going to be dry and lack flavor. Well, pork chops were on sale and they looked good. Since I still had some apples left on my counter, I decided to stuff them. Oh, these pork chops came out so good. My husband said this is the best pork chop recipe he ever ate. I know he doesn't eat pork chops a lot but it is still nice. He said the bacon gave the pork chops just the right enough of flavor and saltiness. I will definitely make these again.
Stuffed Pork Chops
4 bacon stripes
1 apple, chopped
1 Tbsp thyme
1 Tbsp salt
1 tsp pepper
4 boneless pork chops
1 tsp butter
1/2 cup white wine

  1. In a skillet, cook the bacon until crispy over medium heat.
  2. Remove the bacon and crumble the bacon onto a paper towel lined plate. Set aside.
  3. Drain the excess bacon grease from the skillet.
  4. Add the butter to the skillet and evenly coat the bottom.
  5. On another plate, mix the thyme, salt, and pepper. Set aside.
  6. Preheat the oven to 350 degrees F.
  7. Carefully, cut the pork chops in half to make a pocket.
  8. Stuff the pocket with pieces of the chopped apple and crumbled bacon.
  9. Press both sides of the pork chops into they thyme mixture.
  10. Place the pork chops into the skillet and cook for about 2 minutes per a side.
  11. Place the pork chops into an oven safe dish with the wine and cook in the oven for about 15 minutes and the internal temperature reaches at least 145 degrees F.
  12. Allow the pork chops to rest for five minutes before serving. 
Recipe by Jen of Sweet Morris.

One year ago...................I made Focaccia Bread.
Did you already know.......
-According to USDA, pork internal temperature should reach 145 degrees F for medium rare.
-Pork served today is leaner than past generations.
-Pork usually has less saturated fat than the ones served in past generations.

Friday, December 7, 2012

Tomato Soup

The recent request from my son was tomato soup. He loves it. My youngest daughter prefers chicken noodle soup. So, I decided to try this soup since it contained tomatoes with additional vegetables. Since I was in a hurry that night to attend my daughter's concert, I skipped a couple of steps like puree it in the blender to get a smooth texture. I also forgot to add the heavy cream to make it creamy. I liked it just the way it came out. My son was happy. My anti-vegetable husband liked it. My youngest daughter still prefers her chicken noodle soup. Don't feel too bad for her since she has been eating clementines none stop it seems. All my children can't get enough of them. When they hug me, all I smell is clementines. I guess it is better than to smell like tomato soup or worst things. Since we have been eating a lot of cookies lately, I am trying to up the vegetables consumption and this soup is a great start.
Tomato Soup
4 Tbsp unsalted butter
3 slices of bacon, finely chopped
1 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cloves garlic, finely chopped
5 Tbsp all purpose flour
4 cups low sodium chicken broth
1 (28 oz.) can roasted tomatoes, crushed
1 Tbsp dried parsley
1 Tbsp thyme
1 bay leaf
salt and pepper to taste

  1. In a large pot, heat the butter over medium high heat.
  2. Add the bacon and cook for 1 minute or until crispy.
  3. Remove bacon and transfer to a paper towel lined plate. Set aside.
  4. Lower the heat to medium. Add the onion, carrot, celery, and garlic.
  5. Cook the vegetables covered for about 8 minutes, stirring occasionally.
  6. Sprinkle the flour over the vegetables and stir for 3 minutes.
  7. Add the broth and the tomatoes to the pan.
  8. Bring to a boil while whisking for a minute or two.
  9. Add the parsley, thyme, and bay leaf. 
  10. Simmer for 20 minutes.
  11. Remove from heat and allow to cool for several minutes before serving.
  12. Make sure to remove the bay leaf before ladling into bowls and top with the bacon pieces. 
Recipe adapted from Food Network.
*To save time during the week, chop all the vegetables the night before and store in a storage bag until needed the next day.*

One year ago............................I made Russian Tea Cakes.
Did you already know...............
-Tomatoes originated from South America.
-Early settlers and explorers believed tomatoes were poisonous.
-Tomatoes are in the Nightshade family and some Nightshade species are poisonous. 

Wednesday, December 5, 2012

Bacon Fontina Panini Sandwich

What is your favorite go to meal when you have to make supper in a hurry? My first choice is pizza but for some reason the rest of my family think we shouldn't eat pizza every night. Well, I agree since I think we should have it for breakfast and lunch too with the occasional bowl of cereal. However, they would have no problems if we had sandwiches every day. When I make sandwiches, I like to change it up. Some days it is just a cold sandwich. Other days I use the broiler to toast the sandwich. Then there is always the grilled cheese. Why make a grilled cheese when it is even faster to use a panini press, right? Except if you decide to add caramelized onions to your sandwich, then it will take a little extra time. It was worth it.
Bacon Fontina Panini Sandwich
5 pieces of bacon
3 tsp vegetable oil
1 large onion, sliced thin
10 slices of smoked deli ham
5 slices of Fontina cheese
10 slices of crusty bread like french bread
5 Tbsp unsalted butter, softened

  1. In a skillet, cook the bacon over medium heat. Set aside.
  2. Wipe out the pan and add 2 tsp of oil to the skillet.
  3. After a minute, add the onion and saute every few minutes for 20 minutes. Set aside.
  4. Brush the panini press with the remaining oil (or add to your skillet the oil).
  5. Butter two sides of the bread with the butter.
  6. On the unbuttered side of one slice of bread, add one slice of cheese, bacon, two slices of ham. 
  7. Top the ham with the caramelized onion. 
  8. Place the unbuttered side of the bread on top of the onions.
  9. Set the assembled sandwich on the panini press and close (or in the skillet), and cook for a few minutes on each side or until golden brown.
Recipe by Jen of Sweet Morris.
One year ago.............................I made Nutella Hot Chocolate.
Sometimes onions are messy to eat!
Did you already know...............
-Fontina is a creamy, semi soft cheese.
-There are different types of fontina cheese like Italian, Swedish, or Danish.
-Fontina is a versatile cheese and can be eaten with fruit or cooked in a dish.

Saturday, November 17, 2012

Green Beans and Bacon with Browned Butter

My youngest daughter has an Easy Bake Oven. She loves it and decided to bake something for us. It doesn't matter what the packet says she tries to place it in the oven like frosting. I'm just glad she asks me right before cooking it. I'm not sure how good baked frosting taste. She did finally find a cake packet to bake. When it came out, she offered all of us a piece. I kindly thanked her but I was full. My husband and son said sure. They both took a bite and left the room. They came and right after they whispered to me that it tasted awful. She hollers, "So, what do you think?" My two guys in unison holler back, "You did awesome!" (while making a face I may add.) I did think it was very sweet of them that they didn't want to hurt her feelings. I did notice they didn't finish their piece.  After they left, my daughter did come in and told me quietly that she didn't like it but she'll try another one later. I told her that she should. When I think back to when I was a kid and had an Easy Bake Oven, I don't really remember eating a lot of them but I just like to bake in it. 
I usually like my green beans plain. For Thanksgiving, we always have green bean casserole but I like to try out new recipes before I decide to make it on Thanksgiving. The kids really liked this recipe with bacon and brown butter. How could they not? I think they would elect to eat their green beans this way everyday.
Green Beans and Bacon with Browned Butter
2 lb. green beans, trimmed
4 oz. bacon
2 shallots, thinly sliced
4 Tbsp butter
Salt and pepper to taste

  1. In a large saucepan, add the green beans to boiling, salted water.
  2. Cover and cook the green beans for 4 to 7 minutes. The green beans should be crisp tender.
  3. Drain and set aside the green beans.
  4. In a large skillet, cook the bacon over medium heat until crisp.
  5. Remove the bacon and place on a paper towel lined plate. Set aside.
  6. In the skillet, reduce the heat to medium low.
  7. Add the shallots and cook for 4 minutes or until just beginning to crisp. Stir frequently. Remove the shallots onto the same plate with the bacon.
  8. Season to taste with salt.
  9. To the skillet, add the butter and melt over medium heat.
  10. Reduce the heat to medium low.
  11. Continue to cook for 4 minutes. Do not stir. The butter needs to become light brown. Reduce heat to low.
  12. Add the green beans and shallots back to the skillet.
  13. Cook 2 to 4 minutes until heated through, stirring occasionally.
  14. Season to taste with salt and pepper.
  15. Serve immediately.
Recipe adapted from Better Homes and Garden November 2012 magazine.

Did you know....................a year ago I made Honey Yeast Rolls
Did you already know........
-In 1963, the first Easy Bake Oven was sold.
-The first Easy Bake Ovens sold for around $16.
-Since the first Easy Bake Oven, there has been 11 models.

Monday, July 2, 2012

Bacon and Cheddar Scones

Yes, I did write bacon and cheddar scones! What a great combination for any time of day. These scones are really good. I served these scones with a salad for supper. The leftovers will probably be gone at breakfast by my oldest daughter. These scones were picked by Emily of Ruflove for this weeks Project Pastry Queen
The only difference I made to the original recipe would be I substituted chives for the green onions. I like green onions but I had chives on hand. I also grate my butter for scones in which my youngest son thought it was funny. I will admit I cheated with the bacon. I talked my oldest daughter into cooking it. My oldest daughter tells me she cooks it better than I do anyways. Since I prefer for her to continue to cook bacon for me, I will have to agree that she does an awesome job! (It is like when you want your honey to continue to do laundry so you give a lot of praise. What a great job you are doing! My whites pinks have never looked better.)
Bacon and Cheddar Scones
3 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 tsp ground black pepper
1/2 cup unsalted butter, grated and chilled
2 cup Cheddar cheese, grated
1/2 cup chives, chopped
10 slices bacon, cooked and chopped into 1 inch pieces
3/4 to 1 1/2 cups buttermilk
1 egg
2 Tbsp water

  1. Preheat oven to 400 degrees F. 
  2. Using a mixer with a paddle attachment, combine the flour, baking powder, salt, and pepper in a large bowl on low speed.
  3. Gradually add the butter to the mixer. Combine until the pieces are crumbly and the size of small peas.
  4. Add the grated cheese and mix until just blended.
  5. Stop the mixer and add the chives, bacon, and 3/4 cups of buttermilk.
  6. Mix by hand until the ingredients are incorporated. If the dough is still too dry add 1 Tbsp of buttermilk to the dough until the dough forms into a ball but do not over mix.
  7. Turn the dough onto a lightly floured flat surface.
  8. Pat the dough into a ball.
  9. With a floured rolling pin, flatten the dough into about an 8 inch circle that is 1/2 inch thick.
  10. Cut the dough into 8 to 10 equal wedges.
  11. In a small bowl, whisk together the egg and water.
  12. Brush each wedge of dough with the egg wash.
  13. Place the scones onto a parchment lined baking sheet.
  14. Bake for about 18 minutes or until golden brown. The scones should no longer be sticky in the middle.
  15. Serve warm.
Recipe adapted from Rebecca Rather's cookbook The Pastry Queen.
Did you already know...
-In 1797, the scrub board was invented to improve washing clothes.
-In 1851, James King patented the hand powdered drum washing machine.
-In 1874, William Blackstone built a machine that would wash dirt from clothes and then washed the dirt away. He presented the machine as a gift to his wife for her birthday.

Saturday, January 14, 2012

Jalapeno Bacon Stuffed Mushrooms

We finally have snow here. It has been one strange year. I am not complaining since I prefer the warm weather. Since it is so cold, I dress with lots of layers. I also dress my younger children in layers. 
 The other day my youngest daughter was walking outside and she didn't have her hat. My husband told her that she needs her hat while he is outside without his jacket. I don't even think we were outside but for five minutes but she still needed her hat. My oldest daughter follows my husbands lead and unless I remind her she will try not to wear a jacket.
I saw this recipe on Tasty Kitchen and I asked my husband if I should make them. He said yes then he wasn't feeling good and never got to try them. My oldest daughter devoured them. She isn't even a spicy girl. The recipe does call for Panko bread crumbs. I guess I was in a hurry since I didn't intentionally forget them. I really liked them. Next time, I am going to leave the bread crumbs off. My sister follows a gluten free diet so she could even try this recipe.

Jalapeno Bacon Stuffed Mushrooms

12 large mushrooms, cleaned
3 slices bacon, chopped
1 jalapeno pepper, minced
1/4 cup yellow onion, chopped fine
1 clove garlic, minced
1 oz. cream cheese (I used reduced fat)
2 oz. cheddar cheese
1/4 tsp salt and pepper

  1. Preheat oven to 350 degrees.
  2. In a small skillet, saute the bacon until crisp.
  3. Take the stems out of the mushrooms and place the mushroom caps onto a cookie sheet.
  4. Chop the mushrooms stems.
  5. Saute the stems, pepper, onion, and garlic with the bacon. Cook for 5 minutes.
  6. Season with salt and pepper to taste. Set aside to cool slightly. 
  7. In a bowl, mix the cream cheese and cheddar together.
  8. Add the cooked bacon with vegetables to the cheese mixture. Mix well.
  9. Top the center of each mushroom cap with the cheese mixture. 
  10. Bake for 20 minutes or until the topping is golden brown.
  11. Let the mushrooms rest for 5 minutes to cool.

Recipe adapted from Tasty Kitchen.
Did you already know.............
-On average, January is the coldest month in Maine and July is the warmest.  
-The average temperature in Portland, Maine in January is 31 degrees and in July is 79 degrees.
-In 2009, Maine record low was -50 degrees.
-In 1911, Maine record high was 105 degrees.