Category Archives: bacon

Tuesday Teaser Class

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It’s TUESDAY!!!    Have you COMMENTED yet?   You’d better!!

Welcome to Teaser Class students.   We have a doozy of a Teaser today so make yourselves comfy in your desks and listen up while we remind you of how class is conducted then show you today’s photo.

Rules?   Yep – we’ve got them and you know them but it doesn’t hurt to REMIND you what you have to do does it?

I don’t mind a reminder!

So just do your best – see if there are any features in the photo that you can google to get some ideas……….see if maybe there’s something in the photo that reminds you of a place you’ve seen…..but whatever you do, just don’t do some kind of image search.    Just use your sleuthing skills – I know you’ve got them!

You’ve got THAT right!

Here are the badges you might win – I know you want one !!!!

I’m DETERMINED to win one – do I look DETERMINED???

Let’s get our Security guy in here with the photo – you’ve waited long enough!

I saw him following a smoke trail into the boys potty room a little while ago!

HAHA – you said POTTY!

PAGING SECURITY GUARD TO GEOGRAPHY CLASS WITH PHOTO!

Alright you hooligans! Off to the principal’s office for you!

Sorry Professors – I had to take care of a little PROBLEM in the restroom!!!! Here’s the photo for today!

Where was this photo taken????????    IT’s a whopper isn’t it but quite a beautiful photo……………………….Do your best – that’s all we ever ask of you right?   Right!     Tomorrow we’ll find out who our First Commenters were, who was FIRST RIGHT, who was RIGHT NOT FIRST and who gets a GREENIE for trying but being wrong.   See?  Even if you guess and are wrong you get a prize!!

We’ll also tell you who sent us this fabulous photo…………..our GUEST TEASER.

LOOKS IMPOSSIBLE TO ME!

Cheer Team?   I think the students need a little revving up – they look confused about the Teaser – convince them they can handle it will ya?

Alright students give us a smile
You’d think we just told you to crawl a mile!
You can do it – we’re sure you can guess
If you don’t even try you’ll have NO success!
Study the photo and look for clues
Google your heart out don’t sing the blues!
We’ll cheer for you tomorrow and say your name
Then you can brag on your claim to fame!!!

 

Thanks girls – maybe that will fire up the class!     Now……………….

Who’s UP for lunch?    You can stay here and work on Teaser or take a little food break with your Professors – a little “brain food” never hurt anyone!

I have to feed my BRAIN???

Howdy Doodle Boys and Girls – it’s time for lunch!  

TODAY’S AMAZING MENU:

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Regular class time tomorrow – we’ll let you know who won what!!   Good Luck!

‘Scuse us while we eat lunch……..

Bakin’ with Bacon for Super Bowl Sunday!

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Welcome to the Baconian Castle kitchen – Guess who the King is rooting for tomorrow?????

Well, I must say, even though running the kingdom of Baconia is a lot of work, on Saturdays I kind of take a day off so I can come here and play in the kitchen.   Our Castle Chef takes the day off and I take over.    Over the years I’ve made a LOT of yummy bacon things and in fact, have done a number of bacon dips for you with similar recipes BUT today I’m giving you the recipe for the FAVORITE bacon dip/spread EVER at least as far as the ROYAL PARENTS are concerned.    My Mom and Dad have this on toasted bagette slices, dipping chips, crackers, ANYTHING you like to use to put a dip on.    Doesn’t matter because this is just the BEST.    So if you have a crowd coming to your castle tomorrow – think about making this one.   It will disappear in no time.

 

Warm and Cheesy Bacon Dip

Ingredients:
  • 16 ounces sour cream
  • 12 slices bacon (cooked and crumbled) *actually this might be more bacon than you want to use – so use as much or as little as YOU want)
  • 8 ounces cream cheese (at room temperature
  • 8 ounces cheddar cheese (shredded (about 2 cups))   *we ALWAYS use sharp cheddar but whatever cheddar you like – go for it!
  • ⅓ cup sliced scallions (about 3 scallions)
Directions:
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, stir together all of the ingredients until thoroughly combined. Spoon mixture into a 1½-quart baking dish.
  3. Bake until the dip is bubbling and starting to brown on top, 30 to 35 minutes. Serve warm with chips, baguette slices or your favorite crackers.

TOUCHDOWN!   Yep it’s really yummy!

Realizing not everyone is “into” football, or even involved in Super Bowl Sunday if you live across the pond or in another area of the world – we in the castle are rooting for the New England Patriots to win over the Los Angeles Rams.   But as it always is in sports – anything goes.    So who knows how things will turn out???    Not me – I just know I’ll be watching and eating WARM AND CHEESEY BACON DIP!!!!

And when the game gets boring, if it does, I’ll curl up on my throne and nap!

Happy Saturday !   King Teddy

Bakin’ With Bacon and The King

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Greetings Fellow Baconians!   It’s me – your King – here with another whopper of a recipe!!!

Bear with me on this one………a lot of my recipes are rather easy to do and this one isn’t particularly TOUGH but there are a lot of ingredients……and as always you can substitute things (like all wheat pastry flour can be regular pastry flour) but never skimp on the bacon.   Right?    The recipe calls for making the bacon in a pan in the oven but of course you can do it in a skillet.   Remember what I’ve said before – recipes are an outline – you can improvise a little without compromising the deliciousness!

 

Bacon Chocolate Zucchini Bread

Yes, there are a lot of ingredients and Yes, it’s a little complicated BUT – oh me oh my is it gooood!

***NOTE THIS RECIPE IS FOR TWO LOAVES*** one for now and one to freeze for later!!  

Makes 2 loaves.

1.5 lbs. thick-cut bacon

5 tablespoons unsweetened cocoa powder
2 tablespoons unsalted butter
2 cups grated zucchini squash
3 eggs
1 cup vegetable oil
2 cups white sugar
¼ cup brown sugar
1 tsp. vanilla extract
1 ½ cups all-purpose flour
½ cup whole wheat pastry flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg

For the frosting:

1 cup (2 sticks) unsalted butter
2 cups powdered sugar
2 tsp. vanilla extract

1. Grease two 9” x 5” loaf pans or line with parchment paper. Wash zucchini and then grate it. Place in a colander and drain for an hour. Or, wring zucchini out using your hands, removing the excess liquid.

2. Cook the bacon. Lay strips of bacon on several rimmed baking sheets. Place in oven and set temp to 400 F. Bake until bacon is done, about 20 min. Place cooked strips on paper towels and allow to cool. Reduce oven temp to 350 F.

3. Microwave butter for 10-15 seconds or until soft. In a large bowl, add melted butter and cocoa powder. Stir until mixture is smooth and there are no lumps. If mixture is too thick, add some of the vegetable oil and stir until smooth.

4. Add the remaining oil, white sugar, brown sugar, vanilla extract and stir until smooth. Add the eggs and stir again. Then add the zucchini, stirring until incorporated.

5. In a separate bowl, mix the whole wheat pastry flour, all-purpose flour, baking soda, cinnamon, and nutmeg. Add to the wet mixture and stir gently until incorporated, being careful not to over mix the batter. Add ½ of the cooked, chopped bacon and stir one last time.

6. Pour mixture into the loaf pans, dividing equally. Bake at 350 F. for 60-70 minutes or until a toothpick inserted in the thickest part of the bread comes out clean. Allow to cool.

7. In a mixer with the flat beater attachment, beat 2 sticks of softened butter. Add the powdered sugar in batches, mixing until creamy. Add the vanilla extract and mix. Frost the cooled zucchini loaves generously, and then top with the remaining chopped bacon. Serve and enjoy!

 

We deserve things like this right?  AND you get your veggies along with the goodness of chocolate and bacon.  My Mom (The Royal Mom!) said when she first heard someone talk about zucchini bread she thought “YUCK”!!   She loved zucchini but making bread with it?    Then a friend made a loaf and brought it over and – well – now she understands.    So if zucchini bread wasn’t on your radar before you saw this recipe – by all means jump on the zucchini train!

It’s a WRAP!   See you next Saturday for more fun in the castle kitchen!!

 

Bakin’ With Bacon AND King Teddy

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Welcome to the Castle Baconia Kitchen!

Hello Bacon Fans and Friends!     I have two EASY PEASY breakfast treats for you involving bacon today – why two?   Because they are such simple recipes I figured I “owed” you two instead of one.    Also I must admit I’ve probably done very similar recipes to these before – so forgive me if they are repeats.   Let’s face it – I just can’t resist bacon recipes!

First up is Bacon Quiche Biscuit Cups……………..are you ready????

Bacon Quiche Biscuit Cups

Ingredients

5 slides bacon

1 package (8 oz.) softened cream cheese

2 tablespoons milk

2 eggs

1/2 cup shredded swiss cheese

2 tablespoons chopped green onions

1 can Pillsbury (or another brand) Flaky Layers Buttermilk biscuits (10 biscuits)

Steps

  • 1 Heat oven to 375°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray. In 8-inch skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
  • 2 Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside.
  • 3 Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
  • 4 Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan.

Easy?  Yes!  Yummy?  Certainly!  

Next up one that’s even better in my humble Kingly opinion.    It has apples in it and apples and bacon are an incredibly tasty combo………………………….

Apple Bacon Breakfast Flatbread

Oh man oh man is this one yummy…………………

Ingredients

1 can Pillsbury Crescent Dough Sheet

12 slices of bacon, chopped

4 oz. (half 8-oz. package) softened cream cheese

1/4 cup raspberry preserves

1 cup shredded pepper jack cheese

1 large apple, peeled, chopped

1 cup shredded sharp cheddar cheese

Steps

  • 1 Heat oven to 375°F. Spray 15×10-inch nonstick pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan; press dough to edges of pan. Bake 8 to 12 minutes or until golden brown.
  • 2 Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 5 minutes or until crisp. Drain on paper towels; set aside.
  • 3 Spread cream cheese over partially baked crust to within 1/2 inch of edges. Spread preserves over cream cheese. Top with pepper Jack cheese, bacon, apple and Cheddar cheese. Bake 5 to 10 minutes longer or until thoroughly heated and cheese is melted.

Oohh la la…….and NO I’m not working part-time for Pillsbury but that’s the brand of pre-made biscuits or flatbread, etc. that we have in our grocery.  If you have other kinds – go for it – doesn’t matter who makes them – it’s just that pre-made makes it EASIER!   We’re all for EASY right cooks????

Oh Monsieur Le King I agree…….I shall be taking notes – Easy recipes means more time for me to float in the moat here at Castle Baconia!!!

Yes Pierre.    And you are a great cook here at the Castle – it’s kind of you to allow me in here to play with dough (!) on Saturdays.

Now, I must go take a Royal Nap.   Baking is tiring.   I’ll take any excuse for a nap…………you know how cats are – even if they are KINGS!!!!!

I shall return next Saturday with more ROYAL RECIPES from the Castle Baconia kitchens!    

King Teddy

Bakin’ With Bacon In The Castle

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Welcome to the Castle Kitchen – it’s “Cooking With King Teddy” day!

We have a recipe that might have you scratching your head and saying “not sure this sounds good” but you know me – I wouldn’t lead you astray – and if you like pizza and chicken and BBQ and most of all BACON, just THINK about making this one OK?

BBQ Chicken Pizza

I can hear you now…………….”What???  No bacon???” but it’s there – just keep reading!!

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion, sliced
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 3/4 cup barbecue sauce
  • 2 cups shredded cooked chicken breast  (you can buy already cooked chicken at most groceries if you don’t want to do your own!)
  • 6 bacon strips, cooked and crumbled (six strips in the official recipe but you know me – more if you want it!!)
  • 1/4 cup crumbled Gorgonzola cheese (probably other cheese will work but gorgonzola is really tasty)
  • 2 jalapeno peppers, seeded and minced
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 cups shredded mozzarella cheese

Directions

  • Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally.
  • Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes.
  • Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted.    OPTION:   If you want to make this ahead then bake for company, party, etc., you can.   Bake pizza crust as directed; cool. Top with all the ingredients as directed, and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.    Cool huh?

See?   I didn’t lead you astray and I have to admit, while my Mom has NEVER EVER had pizza with chicken (I know – I hear you – it’s way better for you than meat) she thought this was really delicious – partly because of the BBQ sauce but also because of the BACON!!!

Whatever you do, make sure to have one extra piece of bacon for your loyal, steadfast, sweet, cuddly, always there for you through thick and thin KITTY!

 

Now get to baking – this is too good NOT to make ——– occasion or no occasion.   Ya gotta eat right?   Then give this a try!

Happy Caturday to all Baconians!

 

Bakin’ With Bacon In Baconia

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Greetings from the kitchen at the Castle Baconia…..I am your King – and I have taken over the kitchen for another Saturday Bacon Delight Recipe!

Yes I intend to continue sharing bacon deliciousness in this new year and as we all know, there are plenty of recipes to go around for years to come.    Some of the recipes I bring to you are oldies but goodies and some SOUND crazy but they are always yummy.   This week’s is a “staple” around our house…………!!

Bean With Bacon Soup (yes….a classic!)

 

INGREDIENTS:

1 (16 ounce) package dried navy beans

  • 9 cups water
  • 1 pound bacon
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 4 teaspoons chicken bouillon

 

DIRECTIONS:

  1. Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
  2. Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
  3. Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
  4. Stir in the tomatoes with their juice. Serve.

 

You better believe it.    Dad starts a big old fire in the morning in the fireplace – Mom starts the soup pot going with all these delicious aromas wafting through the house and I, King Teddy, get my little bit of bacon to chew on all day if I like because – after all – I am the KING!!!!!

Anyone for bean with bacon soup for SOOPER Bowl Sunday?   Start saving up your recipes for the big day!

Great catch!!!!

We at Castle Baconia wish you a happy weekend!

The King………………..