Posts Tagged ‘Bacon’
So I’ve been cooking bread for awhile now, but I have to admit – this recipe is amazing. I can’t wait to try it. I would probably make a bacon peanut butter sandwich out of this.
1 lb. dough
8 strips of crispy bacon
½ cup crumbled blue cheese
½ cup diced fresh tomatoes
For additional photos and baking instructions, please visit: http://blommi.com/bacon-blue-cheese-and-tomato-bread-recipe/
Cuisine at Home magazine offers this great tip so you can have bacon when YOU want it!
Instead of making just a few servings of bacon at a time, prepare the whole package at once — even a bulk package. Arrange the cooked strips between layers of paper towels, place them flat in an airtight freezer container, and store the container in the freezer. Whenever you crave bacon for brunch, salads, or BLTs, reheat strips in the microwave — there’s no need to thaw!”
Wow. Seriously, can ‘breakfast’ get any better? Love.
- 4 thick-cut slices of bacon
- 1/2 teaspoon corn starch
- 1/4 cup cocoa powder
- 1 tablespoon granulated sugar
- pinch kosher salt
- 3 cups whole milk
- 4 ounces milk chocolate chips
- 4 ounces bittersweet chocolate chips
- 4 ounces Frangelico
- 4 ounces Bourbon
- Whipped cream and chopped toasted hazelnuts for garnish
For assembly instructions, please visit: http://www.seriouseats.com/recipes/2012/02/bacon-bourbon-and-hazelnut-hot-chocolate-makers-mark-frangelico-cocoa-recipe.html?utm_source=dlvr.it&utm_medium=twitter
Here you go guys! Breakfast or dinner – your call!
1/2 lb bacon (8 slices)
- 1/3 cup packed brown sugar
- 2 cups Original Bisquick® mix
- 1 cup of your favorite regular or nonalcoholic beer
- 2 eggs
- Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes.
- Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set aside.
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening.
- In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.
Thanks Betty Crocker and Bisquick. Click the link and you can see a “how-to” video.
Are you having a Super Bowl party? Or maybe friends over for the playoff games? This recipes just sounds and looks absolutely yummy!
- 24 fresh jalapeños
- 8 strips bacon, cooked & crumbled
- 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Double Cheddar Cheese
- 3/4 cup (3 oz) Sargento® Artisan Blends® Shredded Mozzarella & Provolone Cheese
- 1 tsp. hot sauce
- 1 tsp. black pepper
- 2 tsp. kosher salt, divided
- 3 large eggs
- 2 cups plain fine dry breadcrumbs
- 3 tsp. dried oregano
- 4 cups vegetable oil
- Wear gloves to protect fingers! Make cut under half of stem lengthwise on one side of peppers forming a “T.” Pry open; remove seeds using tip of a paring knife and kitchen shears.
- Stir together bacon, cheeses, hot sauce, pepper and 1 tsp. salt.
- Fill jalapeños with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chili retains its shape.
- Lightly beat eggs in a small shallow bowl. Stir together breadcrumbs, oregano and 1 tsp. salt in another shallow bowl.
- Dip jalapeños in egg, letting excess drip off, then coat with breadcrumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.
- Heat 2 inches of oil to 325°F in a medium saucepan. Fry 4 jalapeños until golden brown all over, 5 to 6 minutes. Transfer to several layers of paper towels to drain. Repeat twice, heating oil to 325°F between each batch.