Category Archives: bacon

Bakin’ With Bacon and King Teddy

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Hello From Castle Baconia’s Kitchen!

Greetings visitors to my kitchen…………..I’ve given the Castle Chef the day off again just so I can spend time with you passing on some of my favorite baconized recipes.    I’m continuing the trend of EASY PEASY RECIPES today with one that’s almost TOO easy.    However, don’t let the fact it’s easy lead you to believe it’s not good.   Because it’s kind of like CANDY and who doesn’t like that?!

Bacon Wrapped Crackers – a fab snack!

INGREDIENTS:

1 pkg. bacon – thick cut or regular cut – doesn’t matter.

Crackers of your choice – Keebler or Ritz – any buttery cracker will do.    Usually this recipe makes one whole “sleeve” of crackers AT LEAST.

Parmesan cheese (package of shredded parmesan is way better than using the shakeable parmesan in a can)

Brown sugar – depends on how much you put on each cracker but you don’t want to OVERLOAD them!

 

DIRECTIONS:

  1. Preheat oven to 250F.   Put sheet of aluminum foil on your baking sheet and if you have a “cooling rack” put that on top of the foil so the crackers sit “up” a bit.
  2. Cut strips of bacon in half, then lay the crackers in rows
  3. Place a teaspoon of parmesan cheese and brown sugar on each cracker, then carefully wrap each one in a strip of bacon. (If you’re using thicker bacon strips, use a toothpick to secure it)
  4. Put the crackers on the rack (on top of the baking sheet), and bake them for 2 hours at 250°F.

See what I mean?   Easy?  It’s actually beyond easy.    Now let me say this – I tried this recipe both ways………brown sugar on TOP of the whole thing assembled and brown sugar UNDER the bacon and both are delicious.   I preferred the brown sugar on top myself.    Also, some people think parmesan cheese isn’t necessary in this recipe and I agree.    But it IS tasty with the sweetness of the sugar and the saltiness of the bacon.    You can experiment yourself!!!

 

Two Thumbs Up!

 

See?    Rave reviews………..you can’t ignore RAVE REVIEWS can you?

Enjoy!   Happy Caturday, King Teddy

Bakin’ With The King on Saturday

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WELCOME TO THE CASTLE KITCHEN!!!   Time to get cookin’ with bacon!

For years now The Royal Mom has seen recipes for “bacon jam” and thought “ICK” – you’ve got to be kidding.    Well, she USED to think that, but no longer does.    She finally let me make some for her and now – well – it’s her favorite burger topping!     So I thought I’d share the recipe with you – it’s definitely worth the trouble to make (which really isn’t much trouble!) and it’s EVER SO YUMMY.

BACON JAM

Ingredients

  • 1 pound thick sliced bacon, cut into 1-inch pieces (see Recipe Note)
  • 1 large yellow onion, diced small
  • 2 cloves garlic, peeled and smashed
  • 1/3 cup balsamic vinegar
  • 1/3 cup packed brown sugar, packed

Method

1 Cook the bacon: In a large skillet over medium heat, cook the bacon in two batches so as not to crowd the pan. (If your pan is large enough, it’s fine to cook all the bacon at once.)

Stir occasionally, until the fat is rendered and the bacon is browned, but not burned or overly crispy. Scoop out the first batch of cooked bacon with a slotted spoon, and drain it on a paper towel-lined plate. Cook the remaining batch.

This should take about 25 to 30 minutes total for both batches.

2 Cook the onions and garlic: Drain all but 2 tablespoons of fat from the pan. You can eyeball it. Add all the bacon back to the skillet.

Add the onion and garlic to the skillet and cook until the onions are translucent, about 6 minutes.

 Reduce the jam: Add the vinegar and brown sugar to the skillet, and bring to a boil. Cook stirring and scraping up browned bits from the skillet for 2 minutes

Reduce the heat to medium low, and simmer uncovered, stirring occasionally, until the liquid turns syrupy and almost completely evaporates—this should take about 30 minutes.

4 Store and reheat if needed: Use immediately, or spoon it into an airtight jar and refrigerate for up to four weeks. Serve warm.

To reheat, zap it in the microwave for about 45 seconds or warm it in a small saucepan on the stove over medium heat, stirring occasionally until heated through, about 10 minutes.

 

Yep – that’s what The Royal Mom said when she tried some……….good on crackers, ESPECIALLY good on burgers, good with all sorts of things and it might sound like a pain in the neck to make but really – isn’t just about EVERYTHING a pain in the neck unless you are excited to make it?    If you love bacon – GO FOR IT.

Yep – and plenty of it!

Not in our castle……leftover bacon simply does not exist!

Give this a try – I promise you will love it.   If my ROYAL MUM can be happy with it, well – anyone can!

Happy Caturday – may your own castle have the aroma of bacon cooking!!   

Hugs From King Teddy

Bakin’ with Bacon With King Teddy

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Greetings loyal subjects of the land of Baconia – where BACON RULES (and so do I!)

I’ve got another ridiculously easy recipe for you this week………….probably too easy in some ways.    I think some of you like a challenge – lots of ingredients and steps and this has neither.    It’s just a very tasty bacon/apple muffin that is GREAT for breakfast.   Breakfast is the most important meal of the day you know so it needs to be GOOD.     THESE ARE GOOD.

Apple-Bacon Muffins

Ingredients:

  • 4 ounces (1/2 cup) butter, softened
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 2 tablespoons cinnamon
  • 2/3 cup milk
  • 3/4 cup finely chopped apple  (doesn’t matter what kind of apple)
  • 1/2 cup diced bacon

DIRECTIONS:

  1. Heat the oven to 375 F.

  2. Spray muffin cups with nonstick baking spray or cooking spray.

  3. In a large mixing bowl with electric mixer, cream butter and brown sugar until light. Beat in the eggs until well blended.

  4. In a separate bowl, combine the flour, baking powder, salt, and cinnamon; stir or whisk to blend thoroughly.

  5. Add the dry ingredients to the creamed mixture, alternating with the milk. Stir just until blended. Fold in the apple and bacon until blended.

  6. Immediately spoon the batter into the prepared muffin pan, filling the cups about three-quarters full.

  7. Bake for 18 to 22 minutes, until lightly browned.

  8. Cool in the pan for about 10 minutes, then remove to a rack to cool completely.

Makes 12 to 15 muffins.

See?   Easy Peasy……..and before you ask me – of course you can put more bacon in and for that matter more apple if you want.    More apple will make your muffins a little more moist but so what.   

Bacon does make everything better – that’s why we are all so glad to live in the land of Baconia where bacon is abundant and Moms are hypnotized into making things WITH bacon so there’s more of a chance WE can have some!   

See you next Saturday for another baconized recipe!   

Teddy, KING OF BACONIA

Bakin’ with Bacon and King Teddy

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Hello Bacon Fans!   Happy “almost St. Pat’s Day” and welcome to the Castle kitchen!

Today’s recipe isn’t GREEN but it has some green in it – if you choose to use it.  There is fresh thyme in the recipe – that counts right???!!!!     I’ll tell you right now before you see what I’m making for you today that this might sound like a very unusual recipe and maybe it is………but it’s an option for you if you are tired of the “same old/same old” appetizers or you have some special friends you want to make a little something different for.     These are – well – yummy in the tummy as we say around here!

Bacon-Peach Pizzas

 

INGREDIENTS:    (recipe makes FOUR appetizers)

1 ready-made pizza dough

4 slices bacon – thick cut or regular (as usual you can add more or less)

1 tablespoon all purpose flour

1 cup olive oil

1/2 cup ricotta

2 teaspoons chopped thyme (optional but adds a nice flavor)

Ground black pepper to tasste

20 slices of fresh peach (fresh are BEST – canned are too “wet” !!)

1/2 cup grated parmesan

4 tablespoons olive oil

DIRECTIONS:

  1. Preheat oven to 475 degrees F (245 degrees C). Line baking sheet with foil.
  2. After bacon is fried, break up into small bits..
  3. Place 1 dough quarter on a work surface and lightly dust with flour; roll into a 1/8-inch-thick shaped crust (round or square or something irregular – doesn’t matter!). Stretch dough with your hands to an even thickness; let rest on the work surface for 5 minutes. Repeat with remaining other three pieces of dough.
  4. Heat about 1 cup olive oil, reaching about 1/2-inch depth, in a heavy cast iron skillet over medium-high heat. Fry each piece of dough until browned and cooked through, about 2 minutes per side. The first side will be lighter than the second side. Drain the crusts on paper towels.
  5. Transfer pizza crusts, lighter-side up, to prepared baking sheets. Spread about 2 tablespoons ricotta cheese onto each crust using the back of a spoon. Sprinkle about 1/2 teaspoon fresh thyme over ricotta layer. Sprinkle bacon bits over the ricotta-thyme layer; season with black pepper. Nestle about 5 peach slices onto each mini-pizza and sprinkle 1 tablespoon Parmesan over each pizza. Drizzle a bit of olive oil on top.
  6. Bake in the preheated oven until cheese is melted and peaches are lightly browned and tender, 12 to 15 minutes. Cool pizzas for 5 to 10 minutes on the baking sheet.

YES I know it sounds a little weird…………..sometimes the yummiest things and strangest combinations make for the very best and most interesting snacks!     You know I’m right!

Have a Green Beer on me!!!!   Happy St. Patrick’s Day tomorrow………..

Hugs from the Castle…….King Teddy

 

Baconia Salutes Dr. Seuss

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Today’s the day you silly goose

That we Baconians celebrate Dr. Seuss!

Green eggs and ham would be a good start…..

Here’s what you’d need in your grocery cart!

 

First of all we are hooking up to a bunch of blogs that are celebrating Dr. Seuss Day!    Who knows what kind of fun they’re having – just like we’re having fun in honor of “THE MAN” we all love too.   Dr. Seuss – this blog today is in your honor.   If you click the badge below you’ll be able to see links to everyone pawticipating in the HOP today!

Happy Dr. Seuss Day everyone………………..we’re celebrating today with one of the traditional foodables from the Dr. Seuss books………….. We are using BACON (of course) instead of actual ham but then it all comes from the same place right?

Green Eggs and Ham – a la Seuss!!

 

Ingredients:

  •  4 large eggs
  •  4 slices of bacon cooked until NOT YET CRISPY – needs to be “bendable” 
  •  about 3 tsp of pesto per egg
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Directions:

  1.  Preheat oven to 400F.  Grease muffin tins.  Put bacon in each tin forming ring around inside of cup.   Crack egg in – put in all of the yolk and about 1/2 the white for runny yolks or all of the white if you don’t care for runny yolks.
  2.  Put 1 tsp pesto on each egg
  3. Bake 7-8 minutes until white is set and yolks are runny OR longer if you prefer non-runny yolks.
  4.  Add a bit more pesto when you serve!
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There are of course all kinds of ways you can change this recipe around and still be honoring Dr. Seuss with some green eggs and ham – some people use spinach in the recipe – pesto is another way to add the green………it’s up to you – remember my “Baconian Chef Philosophy” – recipes are GUIDELINES – you can “wing it” and come out with something even better if you want!

I thought you might like to see what I’m wearing to the Cat Scouts Dr. Seuss party later today – What?  You didn’t know I was a Cat Scout in addition to being King of Baconia?   Oh yes I am.   My brother Angel Sammy was a Scout and I’m following in his pawtracks.   Maybe you’d like to join up?   If you’re a cat, we’d love to have you.   Just go to CATSCOUTS.COM and register!

The Cat In The Hat (or Chefs Hat??!!)

Have a happy Dr. Seuss Day……………and try some green eggs and ham won’t you?

Your King……..!!

 

Bakin’ With Bacon and King Teddy!

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It is I – Your King – why in Mexican gear?   Because today’s recipe is HOT HOT HOT !

Yes it might be a little dramatic but it got your attention – Si ??    Today’s recipe is for a SNACK using bacon but another ingredient is CAYENNE!   Spicy stuff that is………but it’s awfully tasty on popcorn especially with the addition of some nice salty bacon!!    This is good for watching a movie on TV or binge-watching a favorite series – or even some sports spectacular.   Ready for this one?

Ole’ !! for Spicy Caramel Bacon Popcorn

 

Ingredients

  • 10 slices of bacon
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cayenne pepper
  • Nonstick cooking spray
  • 10 cups of popped popcorn (1 cup kernels)
  • 3 cup sugar
  • 1/2 cup water
  • 3 tablespoons unsalted butter
  • 2 teaspoon fine sea salt

Instructions

  1. Line bacon side-by-side on a baking sheet lined with parchment paper. Bake at 400 degrees Fahrenheit for 15 minutes, until crispy and brown. Remove and place on paper towels to drain. Press the tops with another layer of paper towels. When cool, cut into small pieces.
  2. Mix the baking soda and cayenne pepper and set aside.
  3. Prepare a large mixing bowl by spraying generously with cooking spray. Also, coat two spatulas with cooking spray. Dump the popcorn in the bowl.
  4. Combine sugar, butter, salt, and water in a medium saucepan. Cook without stirring on high heat, until it becomes light golden-yellow caramel. This takes about 10-12 minutes. Remove from heat and add the soda/cayenne mixture. Careful, as the mixture will bubble up! Add the bacon bits.
  5. Pour the caramel mixture over the popcorn and toss until coated evenly. Pour the popcorn onto a large baking pan and flatten and break into small pieces. Cool to room temp and serve, or store in an airtight container. The popcorn will keep up to four days in the fridge but I doubt it will survive that long because you will be EATING IT IMMEDIATELY!

I expect this will have you doing the Mexican hat dance all the way to the restroom.   HAHAHA    Sorry about that but hot stuff has that effect on some peeps…………

Make sure and have a nice cold BEVERAGE of your choice handy.

Doesn’t this popcorn sound good?   Give it a try!  

Now for no particular reason at all other than I find this terribly hilarious, here’s a little something for your entertainment after surviving another Bacon Blog from the Kingdom on a Saturday.   ENJOY:

See you next Sunday with another baconized recipe………….Your King

Bakin’ with Bacon With King Teddy

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Hello from The Castle Kitchen!

I’m here cookin’ up a storm after giving the Castle of Baconia’s CHEF the day off.   I wonder what he does on his day off?    Clean the moat?   Take a spin in the countryside?   Visit his girlfriend?    Well, I’m just happy to leave my regular duties as the King of Baconia to bring you some YUMMY bacon recipes I’ve found here and there.

Today’s is probably the EASIEST one I’ve ever given you.    You might even think it’s just too easy to be good – but you’d be wrong!    It’s excellent.   The fact of the matter is, you really COULD use any two cheeses you like in this recipe but I really think Swiss and Cheddar (my preference is sharp cheddar) are a wonderful combination that compliments each other.

So, as I said – there’s something extra special about an EASY to make but “different” sandwich so here’s one for you to try.

Bacon, Tomato  and Two Cheeses Sandwich (makes 4)

Ingredients

  • 1/4 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 8 slices sourdough bread
  • 8 slices Swiss cheese (3/4 ounce each)
  • 8 slices cheddar cheese (3/4 ounce each)
  • 8 slices tomato
  • 4 slices sweet onion
  • 8 cooked bacon strips (or more)
  • 2 tablespoons butter, softened

Directions

  • In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches.
  • On a griddle, or in a frying pan, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

See?  I wasn’t kidding was I – easy as can be.  

Well it makes me happy too or I wouldn’t be King of Baconia right?    Angel Sammy passed the crown on to me because HE also was happy about bacon.   One of the PERFECT foods!

Have a super Saturday, I’m headed to my throne to rest!

Bakin’ With Bacon At The Castle

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Saturday Greetings from the Castle !   Shakin’ the pots and pans in the kitchen am I !!

That’s what I do on Saturday morning – give our Castle Baconia Chef the day off and I whip up something special involving BACON for all of you………………….are you ready?   Have your pencil and paper ready?    If you are a bacon-maniac then you will make sure and try this one.   It’s got all the stuff to make a bacon lover (or just plain FOOD lover!) smile.

 

Bacon Chicken and Dumplings

Ingredients:

3 slices bacon (I use five slices but that’s just me – you can use as much as you want!)

3 large potatoes, peeled and diced

1 onion, diced

4 skinless, boneless chicken breast halves – diced

3 cups chicken broth

1 teaspoon poultry seasoning

salt and pepper to taste

1 (15.25 ounce) can whole kernel corn, drained and rinsed

3 cups half-and-half (or light cream would also work)

1 1/2 cups biscuit mix (I use Bisquick myself!)

1 cup milk

Directions:

 

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
  2. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
  3. Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

Are you salivating yet?   This is a doozy and really not a lot of trouble to make either!

Yep that’s what it is – YUMMY.    It’s great comfort food too.   Nothing wrong with eating comfort food – we do that a lot around the Castle.   The more comfortable the better.

MY ALL TIME FAVORITE!

Now I believe now that I’ve shared my vast knowledge of “all things bacon” in the kitchen, I should go take a rest in my chambers…………my royal chair and crown await.   Please make plans to visit me again next week when I will have another delicious baconized recipe for you to add to your collection!

See you in the Castle Kitchen next week!!    Your King, Teddy

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