Hello Bacon Lovers! Today I have my Guest Chef and friend Raz back in the kitchen with me!
Yes indeed – it’s my buddy and pal Raz from FRIENDSFUREVER. Raz is joining me again today because his Mom Miss Sharon sent us a FABULOUS baconized recipe that we absolutely MUST SHARE with all of you. I thought it would be nice if Raz would help me out as we make this goodie for all of you today in the Castle………….
I’m trying to give you all a lot of FUN and tasty recipes for the holiday season – snacks, appetizers – anything goes! Ready?
Spiced Bacon Nuts
- 3 cups mixed nuts (roasted and salted)
- 5 slices thick cut bacon, cooked and crumbled
- 3 tbsp vegetable oil
- 1 tbsp brown sugar
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1/4 tsp cayenne powder
- 1/4 tsp salt
- Heat oil in a large pan over medium-high heat.
- Add nuts to pan and coat with oil. Stir until peanuts are warm. Add in chili powder, cumin, brown sugar, salt, and cayenne powder. Stir in bacon and gently stir until well coated.
- Remove from heat and drain on paper towels for about 10 minutes.
- Store in an airtight container in the refrigerator for up to a week.
Now I must say that if there’s too much HEAT in this recipe for you (spicy stuff) then you surely can cut back on the amounts OR even leave out any of the hot stuff that your tummy would be mad at you for using. After all, food is NOT torture – it’s FUN!!!
My Mom makes what she calls “spiced nuts” every year at Christmas and they are SWEET – they do not have any “kick” to them. That’s why this is a very interesting variation – not only does it have bacon in there for some nice salt but there’s a little sugar and lots of spice. Since my Mom loves nuts that have sweetness to them, she used TWO tablespoons of brown sugar in this recipe. It’s TOTALLY up to you. Recipes are GUIDELINES so decide what you want and go for it.
Raz, it’s been a blast cooking with you today! Now that you’re an experienced Guest Chef you know you are welcome any time at all here in the ROYAL KITCHEN!!! Thanks for the help and please give your Mom a hug from me for sending in the recipe.
See you all next week for more bacon fun in the kitchen!!
Greetings Bacon Lovers! I’ve got another TREAT for you today!
I know Thanksgiving is coming very soon and while this isn’t something you would have for your WHOLE meal, it’s still something that would make a very tasty appetizer for holiday time – whether Thanksgiving or Christmas. Just a snack – or maybe even something to put on a brunch buffet if you have company! It sure is good – The ROYAL Mom and Dad can testify to that.
Shrimp-Pineapple-Bacon Party Pizza
- 2 sheets frozen puff pastry, thawed
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1 can (8 ounces) unsweetened pineapple tidbits, drained and juice reserved
- 6 thick-sliced bacon strips, apple- or maple-smoked is best
- 1 small green pepper, diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup hoisin sauce (optional – in fact I didn’t use it but it’s in the recipe and if I’d had it I would have used it – hoisin is delicious)
- 1 carton (8 ounces) spreadable chive and onion cream cheese (it was in the cheese department in all four of our grocery stores so pretty “common” to find!)
- 1 cup shredded Parmesan cheese, plus more for topping
- Preheat oven to 400°. On a lightly floured surface, unfold pastry sheet; cut in half. Roll each half into a 10×6-in. rectangle. Place on a baking sheet. Fold under 1/4-in. of edges to form a rim. Prick center of pastry with a fork. Repeat with remaining pastry sheet. Bake until crust is golden, about 12 minutes. While pastry is baking, marinate shrimp in juice from pineapple tidbits.
- Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium-low heat until crisp, about 12 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 1-1/2 tablespoons drippings.
- Heat 1 teaspoon of drippings in skillet over medium-high heat; cook pepper until crisp-tender, about 4 minutes. Remove from skillet. Drain shrimp; add to skillet with remaining bacon drippings. Sprinkle with salt and pepper. Cook and stir until shrimp turn pink, about 2 minutes. Remove from heat; stir in hoisin sauce.
- Spread cream cheese over puff pastries. Scatter shrimp evenly over cream cheese. Sprinkle bacon and green pepper over shrimp. Using paper towels, squeeze pineapple tidbits dry; scatter over pizza. Sprinkle with Parmesan cheese.
- Bake until crust is browned and cheese has melted, about 10 minutes. Let stand briefly before cutting each pastry into 6 rectangles. If desired, top with addition Parmesan cheese.
KITCHEN SPY GUY: “If I’m real quiet, perhaps The King of Bacon won’t notice me hiding in the back of the kitchen watching him make this – sure sounds delish and I want to make it myself!!!!!!”
Oh little kitty – don’t eat that leaf – I’ve got something way better with shrimpies and bacon in it!
Give this one a whirl everyone – it’s really delicious. Would I kid you? Nope!
It’s good to be King – especially around the holidays! Join me next week for another winner…..
Greetings Bacon Fans – It’s November and time for my “Thanksgiving Treats” bacon recipes!
I’ve got a super duper easy one for you to start things off this month. In fact, this one is ridiculously easy. Not sure if you are a fan of “Rice Krispy Treats” – so simple to make and kids (and lots of adults) love them. This is a version of that to some extent with a few of the same ingredients – only this has BACON IN IT………….what’s better than ANYTHING with bacon??????
PEANUT BUTTER BACON RICE CRISPIES
3 slices of thick cut bacon
1/2 cup chunky peanut butter
4 cups mini marshmallows
6 cups puffed rice cereal
In a large pot, fry bacon. Once cripsy, remove from pan and pour off the majority of the grease (it’s ok if some stays on there). Allow bacon to cool completely, then chop. Add peanut butter and marshmallows to pot and melt on low heat. Once melted together, add rice cereal and bacon. Stir to combine. Press into a 9×13 baking dish lined with parchment paper. Allow to cool completely, slice and serve!
See what I mean? EASY PEASY? And of course bacon in the mix which makes everything better. This is a nice “grab it and go” kind of breakfast OR snack any time of day. We’ll be giving you all kinds of bacon goodies this month. Don’t you just LOVE Thanksgiving and the month of November???
Short answer: YES Long answer: Heck YES
Happy Saturday from the land of bacon……..and your King
Ahhhh….all the comforts of throne…..I mean HOME…..
Next Saturday – it’s a date! Right?
Greetings Bacon Fans – Welcome to the Halloween Edition of Bakin’ With Bacon!
This isn’t really a Halloween “treat” per se – at least not the traditional treat – but it definitely is a TREAT TO EAT! The Royal Mom is a VERY BIG fan of bread puddings – all kinds of bread puddings and this one was a natural since it has cheese and apples in addition to bacon. It’s just very tasty and the topping of syrup and walnuts is PERFECT with it. Cool thing about this one is it’s nice for when you have company overnight – you can make it ahead – put it in the refrigerator, then take it out the next morning to bake.
Apple, Cheddar and Bacon Bread Pudding
- 3 tablespoons butter
- 2 medium apples, peeled and chopped
- 1/4 cup packed brown sugar
- 6 cups cubed day-old French bread (doesn’t HAVE to be French bread but it is best made with a country-style heavy bread vs. regular sandwich bread)
- 1 pound bacon strips, cooked and crumbled
- 1-1/2 cups shredded sharp cheddar cheese
- 5 large eggs
- 2-1/4 cups 2% milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup maple syrup
- 1/2 cup chopped walnuts
- In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely.
- In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight.
- Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 45-55 minutes or until puffed and golden, and a knife inserted in the center comes out clean. Let stand 15 minutes before serving.
- In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding.
Bake some TREATS for yourself this Halloween!!
See you next week in the Castle Baconia kitchen……………..
Time To Bake With Bacon? Are you ready?
I’ve got a really yummy breakfast type item for you today………………….it’s got everything you want in a breakfast in a muffin. So it can be your “breakfast on the go” or “breakfast to take to work” or WHATEVER – it’s imminently portable!
Bacon French Toast Muffins
- 5 cups of bread , cut into 1″ cubes (fresh or stale bread works)
- 3 (or 4) strips of bacon , diced
- Oil cooking spray
- 3 eggs
- 1 1/4 cups milk (low or full fat)
- 1 tsp sugar
- 2 pinches salt
Combine the Egg Mixture ingredients in a bowl and whisk with a fork until combined.
Add bread cubes and mix well to each piece of bread is well coated with the Egg Mixture.
If using fresh bread, set aside for 10 to 30 minutes in the fridge. If using stale bread, set aside for 20 minutes to overnight. If you’re in a rush, use your hands to gently squeeze the cubes to help them absorb the egg mixture faster.
Preheat oven to 180C/350F.
Spray a medium fry pan with oil spray and heat on high heat. Add the bacon and cook until just starting to brown. Don’t cook until it is very brown because otherwise it will overcook in the oven. Remove bacon from fry pan and drain on absorbent paper.
Spray 6 of the muffin holes in a muffin tin.
Mix the bread-egg mixture to evenly disperse the egg mixture that will have settled at the bottom of the bowl.
Divide 1/3 of the bread-egg mixture between the 6 muffin cups.
Sprinkle with half the bacon, then press the mixture down with medium pressure using the back of a spoon.
Top with the remaining bread mixture. Use your fingers to lightly compress them. Each muffin should be slightly mounded even after lightly compressing them. The bread cubes on top will puff back up when you bake it.
Sprinkle with remaining bacon.
Bake for 15 to 20 minutes until the top is golden brown.
Let rest for 5 minutes before removing from the muffin tin.
Serve with maple syrup, if using.
Yep – this is a winner alright……………………………Of course if you’re taking it along with you somewhere to eat you probably won’t be able to take maple syrup to dump on top but the muffins are so darn good anyway, it’s no big deal if you can’t.
I like the idea of a portable breakfast – breakfast is the most important meal of the day so you shouldn’t skip it – with one of these muffins you can take it with you OR enjoy at home.
Surely we aren’t supposed to BELIEVE this are we????
Same here…..this would be very convenient!
OK loyal subjects of Baconia – I’ll find something else yummy for next Saturday! Thanks for visiting me in my kitchen for another winning way to eat our favorite delectable – BACON……….
Time for the Royal Nap