Echo Dell Farm's Essence of the Prairie Bison Stew with Savory Sage Cornbread as featured in KANSAS! 2026, Vol 82, issue 2

Dining at Echo Dell Farm is a culinary experience and a pleasure! Sue Shoemaker-Shea and her staff not only dish up delicious food but create a memorable evening that begins with cocktails or mocktails and ends with pots of French press coffee. We were there in the fall so we dined in the house that's filled with art and interesting decor,  but when the weather allows, guests dine under the trees (see photos below). Friendly and attentive staff ,as well as conversations with fellow diners added to the evening. 

Photo courtesy of Echo Dell Farm)

I covered this unique farm-to-table dining establishment (that's located in a rural setting in the North Central part of Kansas) as a part of the Taste section of KANSAS! Magazine's 250 Years of America issue. The main course was Seared Bison Ribeye Au Poivre, Chef Chris provided a simpler at-home recipe that features bison (or beef) stew. (KANSAS! Magazine 2026, vo. 82, issue 2, pp. 58-63)  

Menu for our seven-course meal. 

RECIPE

According to Chef Chris Coffman, “This is a true one-pot meal, a hearty and soulful stew that is perfect for a cold day, inspired by the spirit of the Kansas prairie. The secret is patience—browning the meat properly and letting it simmer slowly creates an incredibly rich flavor that can't be rushed.”  He added, “Beef can also be substituted for bison.”  

Essence of the Prairie Bison Stew with Savory Sage Cornbread  

8 servings

 

INGREDIENTS 

For the Bison Stew:

2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes 

1/3 cup all-purpose flour

1/2 teaspoon smoked paprika

1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper 

3 ounces bacon or salt pork, diced 

1 large yellow onion, chopped

2 carrots, peeled and cut into1/2-inch thick half-moons

2 celery stalks, chopped (about 1/2-inch thickness)

3 cloves garlic, minced

1 cup dark beer (like a Stout or Porter) or strong black coffee

4 cups beef broth, low sodium

1 bay leaf

3 sprigs fresh thyme

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 parsnips, peeled and cut into 1-inch cubes

1 tablespoon Worcestershire Sauce

Fresh parsley, chopped (for garnish)

 

For the Cornbread:

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/2 tablespoons granulated sugar

2 teaspoons baking powder

3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt 

1 large egg

1 cup buttermilk

1/4 cup unsalted butter, melted

3/4 cup sharp Cheddar cheese, shredded

1 1/2 tablespoon fresh sage, finely chopped

 

INUSTRUCTIONS:

Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.

Brown the Meat: In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, brown the floured bison cubes on all sides until a deep, dark crust forms; if needed, add additional cooking oil. Set the browned meat aside.

Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become. 

Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.

 

Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.

Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.

 

Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.

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A few photos courtesy of Echo Dell Farm that highlight their outdoor dining venue, table settings, etc. 

Appropriately dubbed hand-crafted cocktails (Echo Dell Sunset, Neighbor Karen's Caramel Apple, Farmer's Old Fashioned are available in the Grain Bin Bar (photo courtesy of Echo Dell Farm).

Barry and I enjoyed every minute of our evening at Echo Dell Farm!

Recipe without photos . . . Essence of the Prairie Bison Stew with Savory Sage Cornbread  

8 servings

 

INGREDIENTS 

For the Bison Stew:

2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes 

1/3 cup all-purpose flour

1/2 teaspoon smoked paprika

1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper 

3 ounces bacon or salt pork, diced 

1 large yellow onion, chopped

2 carrots, peeled and cut into1/2-inch thick half-moons

2 celery stalks, chopped (about 1/2-inch thickness)

3 cloves garlic, minced

1 cup dark beer (like a Stout or Porter) or strong black coffee

4 cups beef broth, low sodium

1 bay leaf

3 sprigs fresh thyme

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 parsnips, peeled and cut into 1-inch cubes

1 tablespoon Worcestershire Sauce

Fresh parsley, chopped (for garnish)

 

For the Cornbread:

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/2 tablespoons granulated sugar

2 teaspoons baking powder

3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt 

1 large egg

1 cup buttermilk

1/4 cup unsalted butter, melted

3/4 cup sharp Cheddar cheese, shredded

1 1/2 tablespoon fresh sage, finely chopped

 

INUSTRUCTIONS:

Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.

 

Brown the Meat: In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, brown the floured bison cubes on all sides until a deep, dark crust forms; if needed, add additional cooking oil. Set the browned meat aside.

 

Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.

 

Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become. 

 

Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.

 

Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.

 

Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.

 

Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.

 

Company Chicken Folds . . . update of a classic.

This is my updated version of a classic recipe that combines dried beef with chicken and bacon. Great for company as it can be prepped ahead and then put in the oven to bake before guests arrived. Barry made the mashed potatoes an hour or so ahead and put them in the slow cooker on warm and I par-cooked fresh green beans and then sautéed them in butter and seasoned them with lemon pepper right before serving the entrée course. For the record, I plan to chop up the rest of the dried beef for chipped beef gravy on toast! 

 

Company Chicken Folds    Yield: 6  servings 

6  chicken tenders — pounded flat

2.5 oz. jar of dried beef or use a 3 oz. pkg. (there will be leftovers)

Black pepper & garlic powder for seasoning

6 slices of bacon (I used just about ¾ of each slice)

8 ounces sour cream

10.5 ounces creamed soup-style sauce (I made a homemade cream of chicken version flavored with chopped sautéed onions and red peppers) or use cream or cream or mushroom soup 

About 2 ounces cream cheese, optional (it adds to the creaminess)

Paprika 

Chicken broth to thin the sauce at the end  

1. On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet, open edges of bacon should rest against the bottom of the pan.  
   
   
   
2. If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup. 
3. Pour around the chicken rolls. Sprinkle lightly with paprika. 
4. Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F. 
5. If sauce is thick, add chicken broth to create a gravy-like consistency.
6. Serve with mashed potatoes and ladle gravy over the chicken and potatoes.
7. On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet.  
8. If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup. 
9. Pour around the chicken rolls. Sprinkle lightly with paprika. 
   
   
   
10. Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F. 

Recipe without photos . . . Company Chicken Folds    Yield: 6  servings 

6  chicken tenders — pounded flat

2.5 oz. jar of dried beef or use a 3 oz. pkg. (there will be leftovers)

Black pepper & garlic powder for seasoning

6 slices of bacon (I used just about ¾ of each slice)

8 ounces sour cream

10.5 ounces creamed soup-style sauce (I made a homemade cream of chicken version flavored with chopped sautéed onions and red peppers) or use cream or cream or mushroom soup 

About 2 ounces cream cheese, optional (it adds to the creaminess)

Paprika 

Chicken broth to thin the sauce at the end  

1. On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet, open edges of bacon should rest against the bottom of the pan.  
2. If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup. 
3. Pour around the chicken rolls. Sprinkle lightly with paprika. 
4. Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F. 
5. If sauce is thick, add chicken broth to create a gravy-like consistency.
6. Serve with mashed potatoes and ladle gravy over the chicken and potatoes.
7. On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet.  
8. If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup. 
9. Pour around the chicken rolls. Sprinkle lightly with paprika. 
10. Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F. 

Bacon-Wrapped Pork Medallions

Although bacon-wrapped pork medallions are available in the meat section of the grocery or at meat markets, we buy tenderloin on sale and make our own. Barry cuts the tenderloin into chunks, wraps them in bacon and we freeze them, two to a package. Perfect for quick meals but also for a company dinner, too. Vary seasonings if desired. Bacon could also be omitted.

We served the medallions with scalloped potatoes & roasted asparagus.

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Bacon-Wrapped Pork Medallions   Yields: 8 medallions

1 lb. pork tenderloin

8 slices bacon (not thick cut)

Seasonings:

  1 tablespoon garlic powder

  1 teaspoon seasoning salt

  1/2 teaspoon paprika 

  1/2  teaspoon ground pepper

2 tablespoons butter (or use all olive oil)

2 tablespoons olive oil 

1. Cut pork tenderloin into 2” thick  medallions (about 8 medallions – number may vary if tenderloin size varies)
2. Cook bacon in a large, oven-safe skillet over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Transfer bacon to a paper towel-lined plate. Drain any excess bacon grease from the skillet.  (Bacon could also be partially cooked in a microwave.)
3. Wrap a slice of bacon around each tenderloin, securing each strip with 1 to 2 toothpicks. (Medallions may be frozen at this point. If freezing, thaw and proceed with recipe.)
4. Preheat the oven to 400° F (200 degrees C). 
5. Combine seasonings in a  shallow bowl. 

6. Dip medallions into seasoning mix on both sides. 

7. Melt butter and oil together in the same skillet over medium-high heat. 
8. Add medallions and cook for 4 minutes on each side. Also cook on the sides to slightly crisp bacon.
9. Transfer the skillet to the preheated oven and bake until pork is no longer pink in the center, 17 to 20 minutes or until an instant-read thermometer inserted into the center reads 145° F. 


Muffin Pan (Individual) Quiches

Individual servings of quiche that can be served immediately after baking, or  refrigerate for quick grab-and-go breakfasts. Or, pair with a salad or vegetables, and roll or toast for a light evening meal. 

Muffin Pan Quiches    12 to 14 individual quiches (depending on muffin pan size)

10 large eggs

1/2  cup milk or cream

1 cup shredded Cheddar cheese

1/2 cup chopped vegetables such as bell peppers, tomatoes, onions

1/2 cup cooked crumbled bacon or sausage (optional)

Salt and pepper to taste

Non-stick cooking spray

1. Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray to prevent the egg bites from sticking. (Custard cups could also be used.)
2. Chop up any vegetables; cook bacon or sausage and then chop up.
   
   
   
3. In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined. 
   
   
   
4. Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
   
   
   
5. Carefully pour or ladle the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
   
   
   
6. Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
7. Bake in the preheated oven for about 12 to 18 minutes, or until the egg bites are set in the middle and slightly golden on top.
8. Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
9. Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.
   
   
   

Recipe without photos . . .  Muffin Pan Quiches    12 to 14 individual quiches (depending on muffin pan size)

10 large eggs

1/2  cup milk or cream

1 cup shredded Cheddar cheese

1/2 cup chopped vegetables such as bell peppers, tomatoes, onions

1/2 cup cooked crumbled bacon or sausage (optional)

Salt and pepper to taste

Non-stick cooking spray

1. Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray to prevent the egg bites from sticking. (Custard cups could also be used.)
2. Chop up any vegetables; cook bacon or sausage and then chop up.
3. In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined. 
4. Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
5. Carefully pour or ladle the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
6. Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
7. Bake in the preheated oven for about 12 to 18 minutes, or until the egg bites are set in the middle and slightly golden on top.
8. Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
9. Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.

 

Oven Baked Jalapeño Pepper Poppers with make ahead & freezing instructions

Garden grown spicy jalapeno peppers are stuffed with a rich cheese and bacon-studded filling, and then finished with crispy seasoned panko. Included are make ahead instructions + also explanations on freezing pepper poppers so they can be enjoyed later.  

Oven Baked Jalapeño Pepper Poppers   Yield: 12 peppers

12 medium (1 lb.) jalapeno peppers, halved

1 (8 oz.) pkg. cream cheese, softened

1/2 cup (4 oz.) shredded Pepper Jack or Monterey Jack cheese

1/2 cup (4 oz.) shredded sharp Cheddar cheese

4 slices bacon, cooked and finely chopped + a extra slice or two for garnishing

2 tablespoons thinly sliced green onions + an extra tablespoon for garnishing

1 teaspoon minced garlic (1 clove)

Salt and black pepper

3/4 cup+ panko bread crumbs

1 tablespoon+ olive oil

1. Preheat oven to 400° F. in peppers are to be baked after assembly
2. Wearing food grade gloves, remove seeds and ribs from jalapeños. To remove additional heat, soak the pepper in ice cold water for 15 minutes. Dry and proceed . . .
3. Transfer peppers cut side up to a parchment lined baking sheet.
4. In a medium mixing bowl add cream cheese, 2 cheeses, bacon, green onions, and garlic; season with salt and pepper to taste. Stir with a spoon until well combined.
   
   
   
5. Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping. TO MAKE A DAY AHEAD: Store stuffed peppers in fridge. When ready to bake, proceed with recipe. Increase baking time by about 3 to 5 minutes.
6. In a low, flat mixing bowl using a fork stir together panko, salt to taste and olive oil until mixture is evenly coated.

   

   Adding olive oil panko allows the breadcrumbs to brown as the poppers bake.

   
   
7. Dip cheese side of each stuffed pepper into panko – cheese should be evenly covered with panko. Return to baking tray. TO FREEZE & BAKE LATER: Bake unthawed peppers as instructed below but increase time to 20 to 25 minutes.
8. Bake in preheated oven until peppers are tender and cheese is melted, about 14 to 18 minutes.
9. If desired, garnish baked peppers with extra finely chopped bacon and green onions. 
   

Recipe without photos . . . Oven Baked Jalapeño Pepper Poppers   Yield: 12 peppers

12 medium (1 lb.) jalapeno peppers, halved

1 (8 oz.) pkg. cream cheese, softened

1/2 cup (4 oz.) shredded Pepper Jack or Monterey Jack cheese

1/2 cup (4 oz.) shredded sharp Cheddar cheese

4 slices bacon, cooked and finely chopped + a extra slice or two for garnishing

2 tablespoons thinly sliced green onions + an extra tablespoon for garnishing

1 teaspoon minced garlic (1 clove)

Salt and  black pepper

3/4 cup+ panko bread crumbs

1 tablespoon+ olive oil

1. Preheat oven to 400° F. in peppers are to be baked after assembly
2. Wearing food grade gloves, remove seeds and ribs from jalapeños. To remove additional heat, soak the pepper in ice cold water for 15 minutes. Dry and proceed . . .
3. Transfer peppers cut side up to a parchment lined baking sheet.
4. In a medium mixing bowl add cream cheese, 2 cheeses, bacon, green onions, and garlic; season with salt and pepper to taste. Stir with a spoon until well combined.
5. Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping. TO MAKE A DAY AHEAD: Store stuffed peppers in fridge. When ready to bake, proceed with recipe. Increase baking time by about 3 to 5 minutes.
6. In a low, flat mixing bowl using a fork stir together panko, salt to taste and olive oil until mixture is evenly coated.
7. Dip cheese side of each stuffed pepper into panko – cheese should be evenly covered with panko. Return to baking tray. TO FREEZE & BAKE LATER: Bake unthawed peppers as instructed below but increase time to 20 to 25 minutes.
8. Bake in preheated oven until peppers are tender and cheese is melted, about 14 to 18 minutes.
9. If desired, garnish baked peppers with extra finely chopped bacon and green onions. 

 

Cowboy Beans — small batch with slow cooker option

Mom used to make Cowboy Beans for covered dish dinners and they were so good. She used a variety of canned beans that she simmered with chopped onions, ground beef, bacon and other flavorings. They are a meal-in-one or a side dish, according to your preference. Cookbooks and the internet offer a wealthy of recipes and variations for this meal-in-one or side dish. However, most recipes are created for crowds. I wanted an option that could I could serve for four to six, and not end up with a week’s worth of leftovers so I found this recipe that I adapted as my own. In the future, I’ll go back to using a variety of beans when making Cowboy Beans for a crowd, but this works for a small batch. 

Above: Cowboy Beans ready to serve.
Below: Cowboy Beans in the skillet. Ready to stir and add to the slow cooker;

Small Batch Cowboy Beans      6 servings

1 pound  lean ground beef 

1 or 2 slices of bacon, cut into pieces

28-ounce can Baked Beans, undrained

1 small onion chopped

1/2 of a yellow, orange or red pepper, chopped – optional

2 to 3 tablespoons ketchup

2 to 3 tablespoons brown sugar

1 tablespoon prepared mustard

1. Brown ground beef and bacon in a skillet. When almost browned, add chopped onion and peppers. Continue to cook under meat is browned and veggies are tender. 
2. Add remaining ingredients.  Stir well. 
3. Set to medium-high heat, cover and stir occasionally until warmed through which takes about 20 to 30 minutes  to meld flavors. OR, after combining, add ingredients to a sprayed/greased slow cooker. Cover and cook on low until warmed through about 3 hours.  Stir occasionally to prevent burning.

   

   Cowboy Beans served as a side dish for a casual supper. 

   
   
   
   
   
   

Bacon-Cheddar Angel Biscuits

These biscuits were on the cover page of Paula Deen’s magazine, Jan. – Feb. 2024 edition. They looked so good that I just had to give them a try. 

Bacon-Cheddar Angel Biscuits   Yield: about 1 dozen 

1/3 cup warm water (105° to 110°)

2 teaspoons active dry yeast

2 1/2 cups all-purpose flour

3 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup all-vegetable shortening (I used butter Crisco)

1 cup shredded sharp Cheddar cheese, divided

3/4 cup cooked crumbled bacon, divided

1/3 cup whole buttermilk, room temperature

2 tablespoons chopped fresh chives

1 large egg, beaten

Garnish: chopped fresh chives

1. In a small bowl, combine 1/3 cup warm water and yeast. Let stand until bubbly, about 5 minutes.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. 
   
3. Using a pastry blender or 2 forks, cut in shortening until mixture is crumbly. 
   
4. Stir in ¾ cup cheese, ½ cup bacon, buttermilk, and chives until a shaggy dough forms. 
   
5. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.

   

   Above: Turned out dough before kneading.
   Below: Dough after kneading.

   
6. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.
   
7. Spray a 10-inch cast-iron skillet with cooking spray.
8. On a lightly floured surface, roll dough to 1-inch thickness. Using a 2-inch round cutter, cut dough, rerolling scraps as necessary. 
9. Place biscuits in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. 
10. Brush with egg.
11. Preheat oven to 400°.
12. Sprinkle with remaining ¼ cup cheese and remaining ¼ cup bacon. Garnish with chives, if desired.
13. Bake until golden brown, 15 to 17 minutes.

Recipe without photos . . .  Bacon-Cheddar Angel Biscuits   Yield: about 1 dozen 

1/3 cup warm water (105° to 110°)

2 teaspoons active dry yeast

2 1/2 cups all-purpose flour

3 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup all-vegetable shortening (I used butter Crisco)

1 cup shredded sharp Cheddar cheese, divided

3/4 cup cooked crumbled bacon, divided

1/3 cup whole buttermilk, room temperature

2 tablespoons chopped fresh chives

1 large egg, beaten

Garnish: chopped fresh chives

1. In a small bowl, combine 1/3 cup warm water and yeast. Let stand until bubbly, about 5 minutes.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. 
3. Using a pastry blender or 2 forks, cut in shortening until mixture is crumbly. 
4. Stir in ¾ cup cheese, ½ cup bacon, buttermilk, and chives until a shaggy dough forms. 
5. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
6. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.
7. Spray a 10-inch cast-iron skillet with cooking spray.
8. On a lightly floured surface, roll dough to 1-inch thickness. Using a 2-inch round cutter, cut dough, rerolling scraps as necessary. 
9. Place biscuits in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. 
10. Brush with egg.
11. Preheat oven to 400°.
12. Sprinkle with remaining ¼ cup cheese and remaining ¼ cup bacon. Garnish with chives, if desired.
13. Bake until golden brown, 15 to 17 minutes.

Crock Pot Dump Potato Soup

Usually Barry makes the Kirby House’s Loaded Baked Potato Soup that uses a mashed potato base and is finished with twice-baked potato toppings — it’s comfort food in a bowl! However, sometimes it’s nice to have a quick and easy dump recipe, especially one that is packed with flavor . . . as in this one that Mary Amess shared with us. The recipe called for adding about 1 ½ ounces of cooked bacon to the soup as it cooks – I just used it, along with sliced green onions and grated cheese as toppers. 

Crock Pot Dump Potato Soup 

1 (28 to 30 oz. bag frozen diced hash browns (the Potatoes O’Brien variety with onions and red and green peppers)

1 (32 oz.) box chicken broth

1 (10 oz.) can cream of chicken soup

1 (8 oz.) block (full-fat) cream cheese

Salt & pepper to taste

Toppers: cooked bacon, chopped / grated Cheddar cheese / sliced green onions 

1. Put potatoes in crock pot. Add chicken broth, cream of chicken soup, salt and pepper. (Original recipe adds 1 1/s oz. of cooked and chopped bacon at this point.)
2. Cook on low for 8 hours or until potatoes are tender.
3. An hour before serving, cut cream chees into small cubes and add to soup. (It takes awhile to melt so I’ll add it sooner next time.) Stir a few times to mix.
4. Load with toppers for serving.

   

   Ingredients are added to the crock pot and then the soup cooks low and slow all day.