Baked Stuffed Brussels Sprouts Wbacon Cheeses Recipes

BAKED STUFFED BRUSSELS SPROUTS W/BACON & CHEESES

Steps:

• 1. Cut Brussels sprouts length wise & bring a pot of water to a boil. Boil Brussels sprouts cut side down for about 2 minutes remove from water let them cool this will help when coring them out. Once cooled, core out the middle of the sprout using a pairing knife, once all are cored, chop up the cored out pieces of brussel sprout very tiny and saute with garlic in fry pan w/olive oil on Med high heat (if making w Bacon I add bacon pieces at this time also)~ saute until brussel sprout is tender & bacon crisp-
• 2. In a separate bowl Mix all other ingredients together~once all mixed~ then combine cooked Brussels sprout pieces, garlic (bacon) mixture to the bowl of cheese & breadcrumb mixture ~ toss and mix all well to create your stuffing. You may need to add more Panko use your judgement.
• 3. With a spoon stuff the Brussels Sprout 1/2's w/stuffing mixture~ Bake at 400 degrees for about 20 minutes or so (I like them crispier so I cook a little longer) or put on broil last 2-3 minutes to crisp up the tops. (just watch carefully) Serve & Enjoy (I love watching my family eat Brussels sprouts)

BAKED FETA AND BACON BRUSSELS SPROUTS

Steps:

• Parboil brussels sprouts until slightly tender.
• Drain and cool.
• Hollow out core enough to put a piece of cheese in, but not enough to cause to fall apart.
• Drain upside down on paper towel.
• Stuff a piece of feta or blue cheese in hollow.
• Trim bacon to get most fat off, use mostly the lean meat.
• Wrap piece of bacon around sprout until just overlaps and secure with a toothpick.
• Bake at 400 for 30 minutes.
• Right out of the oven sprinkle with some coarse salt.

CHEESY BACON BRUSSELS SPROUTS

Steps:

• Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
• Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
• Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.