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This is a recipe my MIL gave me 11 years ago (before she was my MIL) and it is one of my top 5 most requested recipes...and what I'm always asked to bring to BBQ's!
I'd love to learn your brussel sprout salad recipe....


Sounds great! My husband is the type that can't cook less than a whole pound of bacon. Needless to say, a pound is too much for the three of us, so there are always a few strips leftover. I tuck them in a ziploc and toss them in the freezer...so I don't have to buy ready cooked bacon.


Hey, too funny. Of course I've had this salad. It's a common thing to have at parties here in Salt Lake. I agree, the thick pre-cooked bacon from Costco is perfect. I keep mine in the freezer too! I don't eat a lot of bacon, but when I do want a couple of slices for something, I just zap them for a minute or so and I'm set!


This is a "Minnesota church potluck" standard, too, with raisins. As you might imagine, it's also packed with calories - comparing this version to the one I posted two years ago, I'm betting that since yours has more 2X cheese, 2Xmayo and 4X the sugar, it's at least six Weight Watchers points, nearly 250 calories. I love the idea of the thick bacon pre-cooked, which I haven't seen before but will watch for.


I make my own "ready made bacon" and keep it in the freezer rather than buying the already cooked stuff . . . more economical and I get to pick the kind of bacon I prefer!

This is the information on how I baked a package of bacon to make my own "Ready Cooked Bacon"

Preheat oven to 400F
Use a cookie sheet with sides, line it with foil.
Place a cooking rack (or all metal cooling rack) over the foil lined cookie sheet.
Lay out the bacon in a single layer.
Bake in the oven for about 20 minutes (checking at about 15 minutes)
I turned on my vent fan.
Carefully remove the cookie sheet (being careful, the bacon grease is very hot)

I found that I could reuse the same foil lined cookie sheet only twice before I was concerned about the amount of hot bacon grease in the pan. Then I stuck the cookie sheet in the fridge for about an hour to solidify the grease, removed the foil and folded it up into a grocery sack . . . stuck that back in the fridge and did a couple more batches of bacon. When I have finished cooking all of the bacon, I also then have all of the bacon grease solidified and can just take it to the trash.

I cooked the entire package of bacon.

Then lined an appropriately sized (freezer proof) plastic container with plastic wrap.
Placed one layer of cooked bacon on the plastic wrap, folded the plastic wrap over and placed a second layer of cooked bacon, then folded the plastic wrap over . . . until all of the cooked bacon was layered between the plastic wrap.
Place in the freezer (with a label with the date)

When I want bacon, I take the number of pieces out of the container layer them between one layer of paper towels, and zap them in the microwave for 30 seconds . . . 30 seconds for bacon instead of standing over the stove and getting grease spatters all over! What a deal.

BTW, if you are going to use the bacon in a salad (BLT, spinach, etc.) or omlet or somewhere that you need crumbled bacon rather than strips --- break the bacon up BEFORE zapping it in the microwave rather than trying to break it up when the bacon is hot.

A friend of mine says that she does hers on her George Foreman Grill and has had excellent results . . .

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Cooking Gear To Spice Things Up

  • All-Clad cookware
    I use the stainless line. I love it because you can put it in the dishwasher. If you like to cook it is sooo worth it to have quality pots and pans. I recommend buying a set on sale and then filling in extras as you need them. (Watch for sales and specials.)
  • Cast Iron Skillet
    Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs.
  • Food Processor
    Quickly slice/shred veggies and cheese, make hummus or other spreads in a snap, and make pie crust without making a mess.
  • Global Knives
    I am partial to the 18 incher. Yep, I like big knives and I cannot lie. If you like to cook (or even if you don't) you deserve to have good knives. At least one.
  • Instant Hot Water Dispenser
    If you can't afford to have one built-in, this is a great alternative. It's nice to have boiling water at the push of a button to make tea, instant miso soup, or morning oatmeal for the kidlets.
  • Microplane Grater/Zester
    Use this to grate citrus zest, nutmeg, and cheese. You could get a coarser one, but you don't need to. I have one and I use it for everything.
  • Penzey's Spices
    A great resource for all your herb and spice needs.
  • Rice Cooker
    Every family should have one.
  • Silpat
    Silpat is a silicone mat used for baking. They come in various sizes. Items will not stick to it. It is a must for any home baker.
  • Stick or Immersion Blender
    It doesn't have to be fancy, but try and get the highest HP you can afford. I use my stick blender (+ attachments) for making salad dressing (weekly), pureeing soups, making babyfood, and whipping cream.


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