Ranchball

I call this recipe "The Brain" when it is presented it sort of looks like a brain, I'll admit it, it can be kind of intimidating if you haven't ever tried it before but once a person tries it, they're hooked!

Ingredients

• 1 Package Hidden Valley Ranch Original Dip Mix
• 1/2 Cup Mayo
• 16 oz Shredded Cheddar Cheese (room temp)
• 2 Packages Cream Cheese (room temp)
• Real Bacon Bits

Preparation

• Combine in a large bowl (Yep, The Pampered Chef "Classic Batter Bowl" is my bowl of choice here) the dip mix, mayo, and cream cheese, mix with an electric mixer
• Mix in the shredded cheddar
• Cover bowl with saran wrap (or your super nifty "Classic Batter Bowl" lid) and place in freezer for 30 minutes
• Remove from freezer and divide into 2 balls of equal size
• Roll the ball in bacon bits
• Place the balls on small plates and wrap up tightly. Place in fridge until ready to serve
• Serve with crackers, but beware, they are super addictive

Tara's Sidenote * It is imperative that you allow the cream cheese to reach room temperature or else it will be next to impossible for your electric mixer to mix it.

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Cheesy Bacon Penne

Now this recipe is by far my husband's fav! I think he'd eat it every night if I let him. And yes, you've guessed it, not the healthiest, but hey, we use wheat pasta most of the time so that should count for something.

Ingredients

• 2 Cups Uncooked Penne Pasta
• 2 Tablespoons Butter
• 1/4 teaspoon Pepper
• 3 Cups Shredded Cheddar Cheese
• 1 Garlic Clove
• 2 Tablespoons Flour
• 2 Cups Milk
• 1/2 Cup Crumbled Bacon

Preparation

• Preheat oven to 350 degrees
• Cook bacon, drain, and chop (The Pampered Chef "Food Chopper" makes this part so much easier)
• Cook pasta according to package directions for al'dente, drain, and set aside
• Mince garlic (I use The Pampered Chef "Garlic Press" because it keeps my hands from getting all stinky)
• In a saucepan, saute garlic in butter for 1 minute, then stir in the flour and pepper until smooth; gradually add the milk
• Bring the mixture to boil; cook and stir for 1 to 2 minutes until thick
• Reduce heat; stir in 2 cups of cheese until melted; remove from heat
• Add pasta and 1/3 cup bacon to the cheese sauce
• Transfer to a 2 qt baking dish (I use The Pampered Chef "Deep Covered Baker")
• Cover and bake for 30 minutes
• Uncover; sprinkle with remaining cheese and bacon
• Bake an additional 5 to 10 minutes longer or until cheese is melted

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BBQ Bacon Meatloaf

This ain't your grandma's meatloaf. Yes, this recipe is just as fattening as it sounds but it is SOOO good. One of these days.... when I'm not being forced to be lazy I'll take step-by-step pictures like the fancy blogs do and post them here. But until then I guess the ingredients and steps will have to do.

Ingredients

• 12 oz Chopped Bacon
• 1 1/2 to 2 lbs Ground Beef or Ground Turkey
• 1 1/2 Cups BBQ Sauce
• 1/2 Cup Corn Flake Crumbs
• 1 Small White Onion Chopped
• 1 Egg
• 6 oz Shredded Cheese

Preparation

• Heat oven to 350 degrees
• Cook bacon over medium heat until browned, drain, and chop in The Pampered Chef "Food Chopper"
• Mix together in large bowl (I prefer The Pampered Chef "Stainless Mixing Bowl Set") the ground beef, egg, and BBQ sauce
• Using The Pampered Chef "Food Chopper" chop the onion into small pieces and "crumb" the cornflakes
• Mix in the onion and 4 oz of the cheese, then add all but 1 Tablespoon of the bacon
• Mix in the cornflakes
• Shape into a loaf and place into a meatloaf pan (I recommend a pan with ridges in the bottom to keep all the fat away from the food, like The Pampered Chef "Small Ridged Baker")
• Bake for 1 hour or until cooked through. Sprinkle with remaining cheese and bacon
• Return to over for 5 minutes or until melted

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