Greetings From The Castle!
Alright – some of you will probably GAG when you see what I’m making today – it’s not your “usual” smoothie recipe but it sure is tasty. Really. It has bacon in it so it can’t be all bad right?
Bacon Chocolate Smoothie
Yes that’s right……………….and I know you think that just couldn’t “work” but it does. The recipe calls for coconut milk which may not be readily available to you but the coconut flavor is nice in this – however I’m sure if you used low-fat milk or 2% milk it would be just fine.
1 cup of coconut milk
1TB of cocoa powder
1TB of honey or maple syrup
4 strips of cooked regular bacon (or 2 strips of thick bacon)
6-9 ice cubes
It’s so difficult. (HAHAHA) Throw everything in a blender and blend till smooth! Eat with bacon on the side – you know – the EXTRA bacon you made when you made the bacon for the smoothie??? YOU KNOW YOU MADE EXTRA!
This really is yummy. But I will forgive you if you pass on this one because it just seems to strange. You’ll just be missing out on a treat!!
Your King Wishes You A Baconized Weekend!
“Let’s Get Bakin’ Bacon Lovers!”
‘Tis I – your King – with something I do believe you’re gonna like. How about a BACON CAKE………………yep – everything you dream about when you want something yummy that’s got bacon in it. A DESSERT. With all kinds of good and tasty ingredients in addition to bacon! Ready to bake? Let’s do this!
Maple Bacon Upside Down Cake
- 6 slices bacon
- 3/4cup butter
- 1 1/2cups coarsely chopped pecans
- 2/3cup packed dark brown sugar
- 1/2cup real maple syrup
- 1teaspoon vanilla
- 1box white cake mix
- 1container (8 oz) sour cream
- 1/2cup milk
- 1/3cup vegetable oil
- 1/2teaspoon almond extract
Heat oven to 350°F. In 12-inch skillet, cook bacon until crisp; drain on paper towels. Tear bacon into pieces; set aside. Reserve 2 tablespoons drippings in skillet. Meanwhile, in 13×9-inch pan, melt butter in oven.
Cook pecans in reserved bacon drippings over medium heat, stirring occasionally, until light brown. Add brown sugar, maple syrup and vanilla to pecans, stirring until sugar is dissolved. Pour mixture over butter in pan.
In large bowl, beat cake mix, sour cream, milk, oil and eggs with electric mixer on low speed until moistened. Beat 2 minutes on medium speed; stir in almond extract. Pour batter over pecan mixture in pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so pecan mixture can drizzle over cake. Remove pan; sprinkle cake with bacon. Serve warm.
OK now – you have to admit – this really is an EASY cake to make and do I have to tell you how delicious it is or can you just SMELL it ???? It sure is tasty. It’s also good for breakfast, lunch OR dinner.
You for sure will want to try this one – I know we’ve done other desserts with bacon but this one TAKES THE CAKE. I know that’s corny but what can I say. It’s TRUE!
Time to rest after bakin’!
Your King – Teddy
Thank you Ann of ZOOLATRY for the fabulous poster!
Hello Bacon Friends! It’s Saturday and time for another recipe for you to try!!
My Mom and Dad have a tradition of “Friday Night Pizza”………….sometimes they have a frozen pizza then add all kinds of toppings to it – sometimes they make a pizza from scratch and sometimes they do a combination of those things. One thing that they both love is fresh asparagus and while this sounds “different” as a pizza topping – it sure is good – especially with bacon and cheese on it with a DASH of heat from the red pepper flakes! I bet you like it if you try it!
YUMMMMARINO! Mom and Dad really love this………..sometimes Mom uses feta instead of the herbed spreadable cheese on top. You know pizza is one of those things that you can make out of almost ANYTHING you love and it turns out delicious every time. SO – this is just another one of those “gotta try it” recipes. ENJOY
- 1 prebaked 12-inch pizza crust
- 6 teaspoons olive oil, divided
- 1 cup shredded part-skim mozzarella cheese (or feta or WHATEVER)
- 2-1/4 cups cut fresh asparagus (1-inch pieces)
- 8 bacon strips, cooked and crumbled
- 1/2 cup garlic-herb spreadable cheese (about 3 ounces)
- 1/4 teaspoon crushed red pepper flakes
- Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan or baking sheet and brush top with 4 teaspoons oil. Top with mozzarella cheese, asparagus and bacon. Drop spreadable cheese by teaspoons full over pizza. Sprinkle with pepper flakes; drizzle with remaining oil.
- Bake 12-15 minutes or until cheese is lightly browned.
Have a Baconized Weekend everyone! Your King
A Reminder that Sawyer needs us all to pray that he finds his way home ASAP!
Hello Friends! Today is something a little bit different to try.
We live in an area where crab meat is easy to find and buy and Mom tried this recipe with crab and also tried it with steamed shrimp and the crab was the winner! It’s just a super tasty little snack/appetizer. Not tough to make either – some people are afraid to make the “cup” with bacon but honestly it’s easy AND it doesn’t have to look perfect! It just holds the whole thing together after baking. TASTY? Oh boy oh boy is this ever TASTY!
Crab Dip Stuffed Bacon Cups (oh boy!)
- Bacon – 1 lb, cut into 4ths
- Crabmeat – 1 lb lump crabmeat
- Cream cheese softened – 8 ozs
- Shredded Cheddar Cheese, sharp – 1 cup for the dip and some reserved to sprinkle on top
- Old Bay – I used 2 tsp, but you can add to suit your taste. (We keep this on hand for lots of things – boiled shrimp, crab salad, etc.)
- Salt and Pepper – To taste
- Mustard ( you can use dry or prepared mustard such as French’s or spicy brown mustard) – 1 tsp. (We used Grey Poupon because The Royal Father likes it!)
- Pre-heat your oven to 425 degrees
- Prepare your muffin/cupcake pan by laying strips of bacon in until you have the cup completely covered. The beauty of this recipe is they don’t need to be perfect. In fact, it is better when they aren’t because it gives a unique look to your cups. ( if you like your bacon crispier you can fry it for 2 to 3 minutes on each side before placing in pan. Just let it cool before you handle it.)
- In a small bowl add your crab, cream cheese, shredded cheddar cheese, old bay, salt and pepper, and mustard. Mix until thoroughly combined.
- Using a round teaspoon or 1 inch cookie scooper, scoop your crab dip into the cups, making sure to push them down just a little so they completely fill the cup. Sprinkle with cheddar cheese.
- Put your pan in the oven and bake for 25 to 30 minutes or until bacon is done and cheese is bubbly and brown on top.
- Let them sit in the pan for 5 to 7 minutes to cool. When cooled, remove from the pan and place on dish with paper towels to drain. Serve immediately after draining.
Do your bit to save the plants – EAT MORE BACON!!
Ahhh…it’s good to be King…..please bring me another tray of those crab bacon appetizers please while I rest on my throne??????????
And above all, don’t forget:
He’s still missing – send positive thoughts to The Cat On My Head as they continue searching for him!
Greetings and welcome to the Castle kitchen where your King (me) and my guest (with the sunglasses) are going to whip up something yummy for you to try!
My esteemed guest is a fan of my Bacon Blog posts on Saturdays and he and his charming wife sent a link in to me with some FAR OUT and extremely delicious sounding recipes involving our favorite food EVER………beloved bacon. So this is one you are going to want to try if you are a fan of ASPARAGUS and BACON!
Bacon Wrapped Asparagus Appetizer
12 slices bacon
12 ounces asparagus spears – trimmed
2 tablespoons honey or pure maple syrup
2 teaspoons hot water
1/2 teaspoon dijon-style mustard
1/8 teaspoon cayenne pepper
Preheat oven to 425°F. Line a baking sheet with foil. On a plate arrange bacon between double layers of paper towels. Microwave 1 1/2 to 2 minutes or until partially cooked, but not brown. Cool.
Divide asparagus into six portions. Wrap two slices of bacon around each portion and secure with a toothpick. Place on prepared pan. For glaze, in a small bowl combine remaining ingredients.
Roast bundles 8 minutes; turn bundles and drizzle with glaze. Roast 7 minutes more or until asparagus is tender and bacon is cooked through.
YES I KNOW!!!! SOUNDS SCRUMPTIOUS RIGHT?
Well I sure hope you bacon lovers will give this one a whirl. I’ve seen this posted around places for years and never thought to include it in my Saturday Bacon series. SOOOO…..thanks to my Guest and I do appreciate that you flew all the way from Florida to the Castle just to help me prepare this delightful appetizer. I bet your arms are tired from all that flying. HAHAHA (just a little – very little – almost invisible in fact – joke).
Now if you’ll excuse us – my guest and I are going to have this wonderful appetizer with a
few bacon margaritas while we sit on the Castle Front Porch and survey my Kingdom. It’s good to be King.