The King is in his kitchen and ready to bake a YUMMY bacon treat!
Oh I couldn’t resist his one. Too many wonderful things in this recipe to ignore it – you’ve just gotta try it. We love bacon and we love cheesecake and we love chocolate chips so how on earth could this possibly go wrong? It can’t!
BACON CHOCOLATE CHIP CHEESECAKE BLONDIES
- 8 bacon strips, cooked and crumbled
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semisweet chocolate chips
- CHEESECAKE LAYER:
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 3/4 cup 2% milk
- 2 teaspoons vanilla extract
- Preheat oven to 375°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil.
- Reserve 1/4 cup crumbled bacon for top. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and remaining bacon. Press half of the dough onto bottom of prepared pan.
- For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, milk and vanilla; beat on low speed just until blended. Pour over dough in prepared pan; drop remaining dough by rounded tablespoons over cheesecake layer. Sprinkle with reserved bacon.
- Bake until golden brown, 45-50 minutes. Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan. Cut into bars.
So did we get your interest with this one?
I believe I’ll take a ROYAL nap……Enjoy the recipe and I’ll see you next week!
(Tuesday Teaser Fans – we have a separate post coming this morning for THAT!!)
It Is Indeed A Most Special Day!
WHY is that you might say?
Well this a day to remember the man
Who kept us smiling like no one else can
Who wrote tales oh so tall full of fantastical creatures
Whose books were jam packed with incredible features
Our thanks to you dear Doctor for years of fun….
Now let’s sing him HAPPY BIRTHDAY everyone!!!!
We are joining the special BLOG HOP at Comedy Plus today in honor of Dr. Seuss’s birthday. The sponsors/hosts of this pawsome event are our friends RANGER
, and EMMY
! If you’d like to join the fun – CLICK HERE to go to Comedy Plus
and link up.
SPARKS time again! Every Monday in fact those of us who are participating in SPARKS post a little something to get the week started. “SPARKS” was started by Annie McGuffy of McGuffy’s Reader but ended when her blog was hacked some time ago. It was meant to be a way to start out each week with with a meaningful thought – something that spoke to each of us and hopefully everyone else who read it. Sometimes we need a little “spark” in our lives and these posts were meant to at least be a PART of that effort. Those of us who enjoyed sharing a SPARK with Annie have continued doing so on Mondays – and we hope one day soon Annie will be back blogging with us again. Please feel free to post a SPARK of your own and let everyone know you have…….we get energy from each other that way!
Since I’ve been having a bit of a bout with patience lately, I looked for something that expressed that simply but honestly. I found it in this:
Yep – that sums it up. If it’s not meant to be, then try something else……….if you don’t reach your goal try another method of reaching it. If you are impatient, it’s not your time!! You would think at my age I would have learned to be more patient. I really am VERY patient about most things but once in a while – rarely – I feel like I’m getting NOWHERE. Then I remind myself that maybe it’s just not the right time for me? Patience comes in handy!
Have a great week everyone…………………and try to be patient. I will if you will. (smile)
Happy Sunday………………time for the Selfies Hop hosted by our super good friends The Kitties Blue from The Cat On My Head. Easy hopping – just post a photo of yourself – doesn’t get any easier than that right? Link up on their site (click badge above) and look for the link. We’ll see you there!
Yesterday it was a gray, ugly COLD and rainy day and I still insisted on my usual “fresh air” moment out on the front porch. I was a little upset with Mom for allowing it to be a less than perfect day so even when she called me to look at the camera – I politely refused. The best she could do were these two shots of stubborn little me on the muddy front porch.
I am upset – can you tell???
I suggested she just pick one and go for it. She decided to use the first one of my lovely stripey back and head to JAZZ up with Lunapic and prepare a puzzle with. What do you think?
Mom used the “Storytime” Art Effect – I look pretty cool and so does my porch!
Then we did a puzzle…………….so have some fun if you are a puzzler – this one might be cool to do since a lot of the background is similar. GOOD LUCK.
Just Click this “MINI-ME” of the photo and it will take you to the puzzle!
Welcome to the Castle Baconia Kitchen! Ready to cook???
I have a great main dish for you this time around. If you’re a fan of chicken, you will be a fan of this recipe I think. It’s not hard to make either and really delicious with almost any side dish you can think of. Ready???
Honey Mustard Chicken With Bacon
- 1/3 cup honey
- 3 level tablespoons whole grain mustard
- 1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic)
- 1 tablespoon olive oil
- Salt to season
- 5 skinless and boneless chicken breasts (or chicken thighs)
- 1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers)
- 1/3 cup cream (light or reduced fat)
- 1 cup milk (skim, 2% or full fat – almond milk may be used for a dairy free option)
- 1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
- 2 tablespoon chopped fresh parsley
In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.
Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side — not completely cooked through as we will finish them in the sauce).
Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.
Pour the cornstarch mixture into the center of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.
I know! I was surprised how delicious this was too!
Take our word for it – it’s worth giving it a whirl. You won’t be sorry (I hope!).
Enjoy my friends! See you next week in the kitchen!