Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Category: Pork (Page 2 of 5)

All things pork, the other white meat.

Sausage Balls

Print Friendly, PDF & Email

Recipe Source: mom


1 lb breakfast sausage (raw)
2 cups shredded cheddar cheese
3 cups Bisquick


Preheat Oven: 375° F.

Mix all ingredients. Mixture will be very dry but will form a dough if you work it long enough. Roll into small balls (about a tablespoon of dough each). Press onto a cookie sheet to flatten bottom slightly. Bake at 375 till lightly golden brown.


This works best if you grate the cheese from a block rather than buying the pre-shredded cheese which is coated to keep it from sticking together. You can add a dash of Cayenne pepper or some Tabasco sauce if you like things especially hot or use extra hot sausage.

Calico Baked Beans

Print Friendly, PDF & Email

Recipe Source: Flavor of the South

2 cans Pork and Beans or baked beans
1 can small green Lima beans
1 can large butter beans (or garbanzo beans if can’t find b.b.)
1 can red kidney beans
1/2 lb. bacon
2 medium onions, chopped

Drain all but the Pork and Beans.

Cut bacon into small squares, about 1″ wide. Cook in skillet until nearly crisp. Discard all or nearly all drippings. Sauté onions in drippings or oil. Drain if desired.

To onions, add:

1 tsp. dry mustard
1 tsp. garlic powder
1/2 cup mild vinegar
1/2 cup brown sugar

Return bacon to mixture. Simmer 20 minutes. Place in large oven-proof pot and bake at 350 degrees for 1 hr. or cook in crock pot for 4-6 hours.

Clean the Freezer Soup

Print Friendly, PDF & Email

Recipe Source: Alicia Ross /

From Alicia:

When I came home from the publicity tour, I didn’t have a clue what was in my pantry, refrigerator or freezer. So I took stock. What I found was a bunch of half-used and nearly-used bags of everything in the freezer and not much of anything anywhere else. Time for Clean the Freezer Soup.

Cook’s Notes:

How fast you can make this soup depends on how fast you can clean your freezer, but assembly should take no more than 10 minutes of actual effort. Anything goes in this soup, except do not use broccoli, cauliflower, Brussels sprouts or frozen spinach.


8 ounces frozen extra-lean meat, such as round steak, hamburger or chicken
6 cups assorted frozen vegetables, such as corn, peas, beans, potatoes, carrots
3 cups water
1 can (14 1/2 ounces) nonfat chicken broth
1 1/2 cups bottled spaghetti sauce or tomato sauce
1 can (14 1/2 ounces) crushed or stewed tomatoes, optional
1 cup (1 large) onion, peeled and coarsely chopped
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon each salt and pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon reduced-sodium chicken-flavor bouillon crystals (or 1 cube), optional


Put all ingredients in an electric slow-cooker (3-quart or larger). (If freezer vegetables do not include potatoes, you can add 1 1/2 cups fresh potato cubes.)

Cook on low heat overnight or for 8 to 10 hours. When the soup is cooked, remove any large pieces of meat and shred them. Return meat to pot and stir. Soup keeps refrigerated for several days.

Makes 8 servings (1 1/2 cups each).

Potato Bake

Print Friendly, PDF & Email

Recipe Source: Erin’s Recipes


3 c. instant mashed potatoes
4 tbsp. butter/margarine
1 tsp. salt
1 c. milk
1/2 c. Cheddar cheese, grated
1 c. bacon cooked and crumbled (or diced ham)


In casserole dish combine water, butter, salt and milk. Heat on high 4 minutes. Add potato flakes and fluff with fork. Cover for 5 minutes. Add Cheddar cheese. Mix well. Top with bacon or ham. Heat on medium for 5-10 minutes until cheese looks completely melted. Broccoli can also be added.

Makes 4 servings.

Macaroni Beef

Print Friendly, PDF & Email

Recipe Source: Dee-licious! /

Prep/Cooking Time: 35 min / 15 min prep


750 g minced beef
1 large brown onion, chopped
4 slices bacon, chopped
500 g dry pasta
2 (450 g) cans condensed tomato soup


Cook pasta according to directions on packet. In a large pot, saute onion and bacon until cooked. Add mince and cook until brown and all lumps are broken up. Pour in the soup, add half a tin of water if needed. Simmer for 20 minutes. Stir through pasta and serve.

Bacon Wraps

Print Friendly, PDF & Email

Recipe Source: Teresa Hand

You’ll need:

Townhouse crackers
Cream cheese


Let the cream cheese set out and soften. Spread a little on the crackers and make a sandwich out of it. Wrap a half of slice of bacon around it and poke a toothpick through it, keep going until all of the cream cheese and bacon is gone. Preheat oven to 350 degrees. Place each “sandwich” on a flat baking sheet. Cook for about 15 or 20 minutes rotating them about half way through.

Hawai’ian Pizza

Print Friendly, PDF & Email

Recipe Source: Too many to mention here

Prep/Cooking Time: 2+ hours, don’t get in a hurry on this one



  • 3 cups all-purpose flour
  • 2 tsp active dry yeast
  • 1 tsp salt
  • 1/4 cup olive oil
  • 1 cup water

Mix all ingredients, knead, cover, and let rise for 1 hour, 15 minutes. If you have a bread machine with a dough setting, this would be a good time to put that to use.


  • 14 oz your favorite pizza/marinara sauce
  • 8-12oz mozzarella cheese, shredded
  • 6 oz Canadian bacon
  • 6 oz pineapple chunks. Canned works, but fresh is better

Preheat oven to 450F. Toss dough and spread into metal pizza pan big enough to fit in your oven. Spread sauce evenly over dough, stopping just short of the very edge. Spread cheese evenly over the top of the sauce. Add a little more if you’re feeling particularly cheesy. Finish with Canadian bacon and pineapple. Place in oven for 12-15 minutes, and keep a close eye on it the last few minutes. Let it get done, but don’t let it burn. Let cool for 5 minutes.

I’m enjoying this very recipe during the 2007 Rose Bowl game between USC and Michigan. This is one of two times of the year I pull for USC. The other is when they play Notre Dame.

Easy Sausage Strata

Print Friendly, PDF & Email

Recipe Source: Lisa Rosenkrans /

Prep/Cooking Time: 10 Hrs


1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard


Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.

Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7×11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.

Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).

Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Spanish Rice Original

Print Friendly, PDF & Email

Recipe Source: DivaDee /

Prep/Cooking Time: 1 Hr 15 Min


1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2 onions, diced
1 cup uncooked white rice
2 tomatoes, diced
2 green bell peppers, diced
1/2 teaspoon chili powder
1/2 teaspoon salt and pepper to taste
1 (10 ounce) can sliced black olives, drained (optional)
1 (10 ounce) can whole kernel corn, drained (optional)


In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.

In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and sauté until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.

Diva’s Note:

If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.

Ham and Red Eye Gravy

Print Friendly, PDF & Email

Recipe Source: Diana Rattray


2 tablespoons margarine
1 slice of ham, about 1/4-inch thick
2 tablespoons strong, brewed, black coffee
4 tablespoons water


Melt margarine in skillet and fry ham until done. Remove ham to a platter and keep warm. Add coffee and water to the fat; bring to a boil. Serve gravy with the ham and grits.

For a large slice of ham or two slices, double amount of liquid.

Serves 2 to 4.

« Older posts Newer posts »

© 2023 Now We're Cookin'

Theme by Anders NorenUp ↑