Archive for May, 2011

Cream Biscuits with Bacon and Roasted Onions

Tuesday, May 31, 2011 Review by Susannah

These are from the November 2001 issue of Bon Appétit Рand ever since I made them for Thanksgiving that year, my family uses any holiday to request them again.  SCRUMPTIOUS and they microwave the next day into moist deliciousness.  Something about the three cups of heavy whipping cream, I think.
Cream and Bacon Biscuits

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Bacon Wrapped Bananas!

Tuesday, May 31, 2011 Review by Brian
Bacon Wrapped Bananas!
Bacon Wrapped Bananas!

Perfect treat for the holidays! Be sure not to cook the banana!

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Bacon, Cheese and Crab….Yum!

Tuesday, May 31, 2011 Review by judywrites
A tasty crabmeat appetizer recipe with bacon and cheese and ready to serve in less than 10 minutes!


  • 2 egg whites
  • 1/2 cup shredded Cheddar cheese
  • 1 can (6 1/2 ounces) crabmeat, picked over and flaked
  • 20 bread rounds, toasted, buttered
  • 3 strips bacon, diced, slightly cooked and drained
  • pimiento stuffed green olives, sliced


Beat egg whites until stiff; fold in cheese and crabmeat. Pile crab mixture onto the buttered toast rounds. Sprinkle diced bacon over top of rounds. Place rounds on a baking sheet; broil until cheese begins to melt and bacon is crisp. Top each round with a slice of olive. Makes 20 crab appetizers.
Thanks to Diana Rattray ~ Southern Food for this great appetizer idea!
Take care,

Two Cheese, Bacon and Pea Risotto

Tuesday, May 31, 2011 Review by Brian
Two Cheese, Bacon and Pea Risotto

Two Cheese, Bacon and Pea Risotto

VIA: (Awesome Blogger! Thank you!)

Ingredients: serves 4

tbsp butter and tbsp oil

1 onion

4 rashers bacon, chopped

1 tsp thyme

400g Risotto rice

1.2 litres veg stock

75g cheddar, grated

50g Parmesan, grated

handful of peas

salt and pepper for the adults


Step 1: Heat he butter and oil in a large pan then fry off the onion until soft.

Step 2: Turn the heat up and add the bacon and thyme and fry until bacon cooked.

Step 3: Add the risotto rice, stir for a minute then begin adding the stock a ladleful at a time, continuing to stir the risotto at all times. Add the peas when you get to the last couple of ladles of stock.

Step 4: Once the rice and peas are cooked and the stock absorbed, take off the heat and stir through the cheese.

Step 5: Season for the adults and enjoy.

Halloween: Bacon and Pumpkin Muffins!

Tuesday, May 31, 2011 Review by Brian
Bacon and pumpkin muffins

Bacon and pumpkin muffins



  • 1/4 c olive¬†oil
  • 1 lg onion, finely¬†chopped
  • 4 oz smoked bacon,¬†diced
  • 10 oz pumpkin1
  • 2 c self-rising flour2
  • 1/2 c cornmeal or fine¬†polenta
  • 2 t b.¬†powder
  • 3¬†eggs
  • 1 c¬†milk

Heat the oil in a frying pan and sautí© the onion and bacon for 5 minutes until lightly browned.3 Sift the flour, cornmeal, and baking powder into a large mixing bowl.  Stir in the onion, bacon, and grated pumpkin.  Beat the eggs with the milk and add to the bowl.  Mix until just combined.
Line a 12-cup muffin pan with paper muffin cups.¬† Divide the mixture among the paper cups and bake in a preheated oven at 400¬įF for 20-25 minutes or until risen, golden, and just firm.¬† Transfer to a wire rack to cool.¬† Serve¬†buttered.

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