What are you supposed to do with all that Halloween candy? Of course, you should make these delicious cookies! A chewy cookie recipe and leftover Halloween candy come together quickly and taste absolutely fantastic. This is also effective with Easter goodies.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 5 bacon strips, cooked and crumbled
- 2 tablespoons butter
- 1 cup white rice
- ⅓ cup broken pieces (about 2 inches) vermicelli pasta
- ½ cup chopped sweet onion
- ½ cup chopped green or red bell pepper
- 2 ⅓ cups Swanson® Chicken Broth
- 1 clove garlic, minced
- 1 teaspoon chopped fresh parsley
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic powder
- ¼ teaspoon black pepper
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Drain bacon drippings from pan; wipe out with paper towels.
- Heat 2 tablespoons butter in a skillet over medium heat. Stir in rice and vermicelli; cook until they turn a golden brown, about 4 minutes.
- Stir in chopped onions and bell pepper. Saute until the vegetables begin to soften, 2 or 3 minutes. Add Swanson® Chicken Broth, garlic, parsley, onion powder, garlic powder, and black pepper.
- Bring to a boil. Cover, and simmer on low heat until liquid is absorbed, 20 to 25 minutes. Top with cooked crumbled bacon.
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Nutrition Facts
| Calories | 464 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 9 g |
| Sodium | 1414 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |