Bacon Onion Two Cheese Spoon Bread Recipes

BACON RANCH CHEESY BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
• Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

CARAMELIZED ONION AND BACON PULL-APART BREAD

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
• Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
• Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
• Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.

CHEESE 'N BACON SPOON BREAD

Steps:

• Add boiling water to cereal in large bowl; stir. Let stand 5 minutes. Gradually add milk, stirring until well blended. Add 2 of the egg yolks and pepper; mix well. (Save remaining 2 egg yolks for another use.) Stir in baking powder. Add corn, cheese, turkey bacon, pimientos and parsley; mix well.
• Beat egg whites with electric mixer on high speed until stiff peaks form. Add to cereal mixture; stir gently until well blended. Pour into greased 2-quart casserole.
• Bake at 375°F for 50 to 60 minutes or until knife inserted in center comes out clean.

ONION AND BACON CHEESE SANDWICHES

Steps:

• In 12-inch nonstick skillet, cook bacon over medium heat about 4 minutes, stirring occasionally, until almost cooked. Add onion. Cook 2 to 3 minutes, turning occasionally, until tender. Remove bacon and onion from skillet. Reserve 1 tablespoon drippings in skillet.
• To make each sandwich, layer cheese, bacon and onion between 2 bread slices. Place 2 sandwiches in drippings in skillet. Cover and cook over medium-low heat 3 to 5 minutes, turning once, until bread is crisp and golden brown and cheese is melted. Repeat with remaining sandwiches.

BACON-ONION BREAD

Steps:

• Adjust oven rack to top third position, and pre-heat oven to 350°F.
• Coat 9"x5"x3" loaf pan with cooking spray.
• In a skillet, cook the bacon just until crisp.
• Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice.
• Discard all but 2 tablespoons of the bacon grease.
• Add onion, and saute over medium-low heat until tranlucent (2-3 minutes).
• In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.
• Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion.
• Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix).
• Spoon batter into the prepared loaf pan, smoothing it on top.
• Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted.
• Turn out onto a wire rack to cool before slicing.

PULL-APART BACON BREAD

Steps:

• In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat., Arrange pieces in a 9x5-in. oval on a parchment-lined baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled., Bake at 350° for 40 minutes. Cover with foil; bake 15 minutes longer or until golden brown.

BACON ONION SANDWICHES

Steps:

• Mix together the first three ingredients: refrigerate at least 8 hours.
• Spread mayonaisse mixture on bread, trim crusts if desired* cut bread in forths diagonally.
• *hint*when trimming crust from bread; use electric knife.
• Do the same for mutiple sandwiches.
• Stack, and let knife glide down.
• No more ragged or torn bread.

BACON & ONION TWO-CHEESE SPOON BREAD

Steps:

• Preheat oven to 375°F.
• Combine milk, sugar, and red pepper flakes, if using, in a medium saucepan over medium-high heat.
• When mixture begins to simmer, gradually add cornmeal in a slow steady stream, stirring well with a whisk.
• Cool 3 minutes or until thickened and smooth, stirring constantly.
• Transfer cornmeal mixture to a large bowl.
• Add yolks; stirring with a whisk.
• Let mixture stand 10 minutes.
• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add onion and saute 6-10 minutes or until tender.
• Add onion and bacon to cornmeal mixture.
• Stir cheeses into cornmeal mixture.
• Add salt and pepper now.
• Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat).
• Gradually stir one-third of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture.
• Using a rubber spatula, scrape cornmeal mixture into 1-1/2 quart souffle or deep baking dish coated with cooking spray.
• Bake for 50 minutes or until golden brown, and just set in center.
• DO NOT KEEP OPENING OVEN.
• Serve immediately.
• *Garnish with sour cream topped with chives or green onions chopped fine, to keep it savory.
• **I know many eat spoon bread with sugar or syrup or sour cream with sugar - whatever one chooses I am sure - it will be delightful.