Tag Archives: bacon

Bakin’ With Bacon


Saturday!  Time to ask our Baconian Castle Chef to

vacate the premises so I – your King –

can play in the kitchen!!

Oui my King….I am out of here and zeee kitchen, she is all yours!

That’s right – it’s the day of the week that I present to you something yummy to make that involves BACON – after all, this is the land of Baconia that I am King of so we do a lot of bacon-ized things around here!    Today I have something that some people just have no taste for – don’t make or eat them – but down South, everybody knows about them.    What am I talkin’ about?????

GRITS (or you may pronounce

it GREEE-ITS in Southernese!)

Specifically though this grits recipe is for Bacon Cheddar Grits so we’re talking SPECIAL grits.   Not just plain old grits.   My Mom lived in Alabama for some years and her Mom made grits for them frequently – from scratch.  Nowadays they have instant grits and quick cook grits so it doesn’t take as long to make.   This recipe uses quick cook grits but you COULD use instant if you want to!

Teddy’s Bacon Cheddar Grits


4 slices bacon, finely chopped  (you CAN actually use as much bacon as you want……but try to be reasonable!)

 1 jalapeno, finely chopped (optional – if you like a little “heat”!)

 4 1/2 cups water

 1 cup quick-cooking grits

 Coarse salt and ground pepper

 1 cup plus another 1/2 cup grated sharp cheddar (2.5 ounces)


  1. 1. In a medium saucepan, cook bacon and jalapeno (optional) over medium heat, stirring occasionally, until bacon is browned, about 8 minutes. With a slotted spoon, transfer bacon and jalapeno (if using) to a small bowl. Remove pan from heat and carefully add 4 1/2 cups water (fat may sputter).
  2. 2. Bring liquid to a boil over high and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy. Season with salt and pepper. Whisk in 1 cup grated cheddar and three-fourths the bacon mixture. Pour into a 2-quart serving dish and top with remaining cheddar and remaining bacon mixture.

Mmmmmmmmm – Good!

I’m trying to be patient – I wanna try some grits!!!!!

Everyone comes running when there’s BACON involved!    Hope you all try this recipe – trust me – even if you’re not a FAN of grits – you will be soon!!!!

See you next Saturday from the Castle Kitchen of Baconia….until then – EAT BACON!



Bakin’ in Baconia!


Come Bake With Me!!!

It’s me – Teddy the King of Baconia in his very own kitchen in the Castle here in Baconia.   Every Saturday I sneak in (well I don’t have to sneak since it’s my castle) and give the Castle Chef the day off while I mess around in here getting flour everywhere and creating some fabulous bacon delight to share with ALL OF YOU!!

Oui…..and guess who cleans up zee mess????!!!!


I am going to show you a GEM of a breakfast item to make using – of course – BACON along with some other yummy items including tortillas to hold the whole thing so you can eat them!

Apple Bacon Breakfast Burritos


  • olive oil for the pan
  • 4 strips apple wood smoked bacon (actually ANY bacon will do – it’s just the extra apple flavoring in applewood bacon that’s extra nice)
  • 1/2 cup apple, peeled and cut into small dice
  • 1/4 cup finely chopped onion
  • 3 eggs
  • Salt and pepper
  • 4 small flour or corn tortillas
  • 1/2 cup grated Gruyere or Swiss cheese


Serves 2
In a small mixing bowl, whisk the eggs with a bit of salt and pepper, and set aside. Line a small bowl with foil and set aside.

Over medium heat, cook the bacon in a large saute pan, until it starts to brown.  Remove it from the pan, pour any excess bacon fat into the foil covered bowl (to throw out once it’s cool), and add the apple and onion to the pan. Over medium heat, cook until the onions are soft and slightly browning, about 4 minutes. Crumble the bacon and combine it with onion and apple. Season to taste with salt and pepper and set aside in a bowl.

Place the tortillas in the same pan. Over medium heat, let them warm for about 30 seconds, and then pour 1/4 the egg mixture on top of each tortilla.  If some egg slides off, just scoop it back onto the tortilla with a small spatula.  Sprinkle 1/4 of the cheese onto each egg covered tortilla.  Then sprinkle 1/4 of the apple-bacon mixture in the center of each one. Use a small spatula to fold the tortilla into thirds, making a burrito. With the seam side up, turn the heat to low, cover, and cook until the burrito puffs up a bit, about 3 minutes.

Just double or triple the recipe if you’re making more than FOUR total tortillas……….and let’s face it – you know you’ll want to!!!!

Toss a burrito our way pretty please?????

How could you resist those faces?  Make some BACON!!

Nothing worse than having a grumpy face to look at – solve the problem with some bacon!

Until next Saturday, I, King Teddy of Baconia wish you all the bacon you can eat!

It’s good to be King….when there’s bacon!!!!

Bakin’ With Bacon in Baconia!


Welcome to the Kitchen at Castle Baconia!

‘Tis I – King Teddy, King of Baconia in my very own kitchen bringing you another bacon delight!

Today I have another easy one for you…………..and it uses a muffin tin like last week’s delightful bacon treat!    Just makes things easier right?   We like EASY here in the Baconian Kitchen, right?

Monsieur Le King you are EVER so right but then you always are right because you ARE Zee King of Baconia and I am just zee lowly Assistant Chef !

Alright, alright – I know you don’t like me invading your kitchen but I only invade on Saturday morning so we can share some ideas with the other bacon loving peeps out there in blog land!    Now, where was I………….oh yes.    Today I’m going to show you how to make:


You will need:

One muffin tin with at least TEN muffin cups


Five slices of bacon

8 oz. cream cheese softened

2 tablespoons milk

2 eggs

1/2 cup shredded swiss cheese

2 tablespoons green onion

1 10-oz. can of refrigerated flaky biscuit dough


Preheat oven to 375 – grease muffin tins.   Cook bacon and crumble.   In bowl beat cream cheese, milk and eggs with electric beater until smooth.    Add the shredded swiss and onion and mix in with a spoon.   Put one biscuit in each of ten tins……fit into cup well and leave a 1/4 inch “rim” of dough at top.   Put HALF of the crumbled bacon into the cups – distribute evenly.   Then spoon in two tablespoons of your cream cheese mixture into each cup.     Bake 20-25 minutes until “set” and the “rims” of dough are golden brown.   Sprinkle remaining bacon on tops of each tart and press into the filling.    BEST served WARM!


Bacon makes me wanna DANCE with “HAPPY” !!

I hope you enjoy trying this one out because it’s EASY and really yummy.   You know the SUPER DUPER BOWL is this Sunday…………….while I know most humans enjoy popcorn, hot dogs, burgers, fried chicken, pizza, etc., wouldn’t hurt to put out something not only DELICIOUS but DIFFERENT!     Like these cute little tarts!!

Wait – no – not cute little tarts like them – tarts like the ones I gave you a recipe for!

HAHAHA….just kidding!

I shall return to the kitchen here at the castle NEXT Saturday and share yet another fab bacon delight with you!  

Until then…… 

A Royal Hug from King Teddy




Bakin’ in Baconia


It is I – your King of Baconia – King Teddy

and we’re bakin’ with bacon this morning!

Who says a King can’t cook right?   Right!    I invade the castle kitchen every single Saturday morning to bring you some fun stuff made with bacon in mind because we all are – after all – BACONIANS!

Today I have an EASY EASY EASY recipe but it’s quick and tasty and my Dad LOVES these for breakfast.    Ready??

I’m waiting to sample what you’re making King Teddy!


King Teddy’s Easy Bacon/Egg/Toast Cups


One muffin tin – doesn’t matter if it’s a six or twelve or more size – however many of these eggs you want to make!   My Mom uses a 6-muffin size tin – five for Dad and one for her (!!!!!).


However many eggs you want to cook

However much bacon you want to use but at least one strip per egg cup

One slice of bread for each egg cup you’re making

How To Make them:

Preheat your oven to 400.   Butter the inside of the muffin tins.    Cut the crusts off your bread and roughly fashion into a “sort of” circle and tuck a slice of bread into each muffin tin fitting it to the cup snugly.   Put the tin with bread into the oven and let it toast in the 400 degree oven about 5 minutes until lightly browned.    Cook bacon until it’s cooked but still “pliable” and drain.   Turn oven down to 350.    Take a piece of bacon and wrap around the interior of each muffin cup…….then crack an egg into the “cup” – you can top with a little cheese if you want to.    Bake in oven about 15 minutes or until the whites are set.

They will just pop right out of the muffin tins onto the plate – You can use a fork or spoon to take them out…….!

Your family will think the bacon fairy granted their wish – these are easy and delicious!

So you just can’t get much easier than this so give it a try.    I will also tell you that Mom makes these sometimes NOT using the toast – she will line the muffin tin cups with a slice of ham then add the egg, cheese and bake.   Interesting but with the bread it really is fabulous to have everything inside a crusty bit of bread.


Happy Saturday from the kitchen of Castle Baconia!

Baking is exhausting – I shall now retire to my chair for a snoozer…….

With Kingly Hugs, King Teddy


On a sad note………….

Before we leave we want to say a final farewell to yet another friend………..Mr. Buttons, from the family of Timmy Tomcat – has taken his final trip to join all the other Angels we all know and love and miss.    He had kidney disease and fought a hard fight to stay with his big kitty family and his Dad.    If you haven’t left a message for them, you can visit them HERE to leave one.   Farewell Mr. Buttons.

Graphic by Ann of Zoolatry

Bakin’ with Bacon in Baconia


Greetings From The Kitchen of Castle Baconia!  

Teddy the King here…..


It’s Saturday and you know that means it’s time for me to whip up a wonderful baconized recipe for you!     I’ll give you the list of ingredients and the “HOW TO” and then you take it from there and WOW your family and friends with another BACON DELIGHT direct from the Castle.

This one is FUN………..you just have to be extra careful because this gets EVER so hot in the microwave……………so be sure and use pot holders when you take your mixture out of the microwave – anything involving sugar gets HOT HOT HOT!

Today I’m making:

Microwave Bacon Brittle


 1/2 pound bacon (or more if you’re a REAL bacon freak!)

 1 cup white sugar

 1/2 cup light corn syrup

1 pinch salt

 1/2 cup chopped pecans

1 tablespoon bacon grease

1 teaspoon vanilla extract

1 1/2 teaspoons baking soda

Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes. Drain the bacon slices on paper towels and reserve 1 tablespoon bacon grease. Crumble bacon once drained and slightly cooled.

  1. Line a large baking sheet with parchment paper.
  2. Combine sugar, syrup, and salt in a large microwave-safe bowl. Heat in microwave oven until bubbling, about 4 minutes.
  3. Stir bacon, pecans, reserved bacon grease, and vanilla extract through the sugar mixture; heat in microwave oven for 3 minutes more. Immediately add baking soda and stir just until foamy.
  4. Working quickly, spread the mixture onto the prepared baking sheet. Let cool until set, about 15 minutes. Break into bite-size pieces.


You’ve gotta try this one…………….is it good?  You betcha.   Easy?   You can see from above that it’s easy as pie (well not pie – brittle but then it’s ALL good right???).

Monsieur Le King I can’t imagine anyone could resist zee amazzzzzing dessert you have showed us today! Oui Oui!


All of us will have tingling bacon senses when we smell the bacon in this recipe cooking away!!

So give this one a whirl………….you’ll be GLAD you did!    Happy Saturday from Baconia……………………..

Let Them Eat Bacon!   

King Teddy

A last minute note!    If we have not been commenting on your blog as USUAL, it’s because we are having the same problems many of you have told US about – comments aren’t “taking” after we’ve made them on your blog…….apparently this is a BIG PROBLEM with Blogger/BlogSpot AND WordPress blogs as well.   Hopefully the programmers can figure something out – but in the meantime we don’t want you to think we are no longer following you or reading your blogs – WE ARE!   We just can’t comment!

Hugs from Pam and Teddy too

Bakin’ With Bacon In Baconia


Greetings Baconians!  Welcome to the Castle Kitchen!

I have a dessert treat involving bacon today that I think you will have a hard time resisting.  

Monsieur Le King I can’t imagine anyone could resist zee delicious cake you are making today!!

Bacon Pineapple Upside Down Cake


  •  6 slices bacon (you can have MORE bacon if you want a more “bacon-ish” dessert of course!)
  •  1 1/2 sticks unsalted butter, at room temperature
  •  1 cup packed light brown sugar
  •  7 fresh pineapple rings (about 1/2 inch thick)
  •  2 cups all-purpose flour
  •  1 1/2 teaspoons baking powder
  •  1/2 teaspoon baking soda
  •  Pinch of salt
  •  3/4 cup granulated sugar
  •  2 large eggs
  •  1 teaspoon vanilla extract
  •  3/4 cup buttermilk


Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels. Finely chop and set aside.

Pour off all but 3 tablespoons drippings from the skillet. Add 4 tablespoons butter and melt over low heat. Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture.

Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them.

Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds. Fold in the remaining chopped bacon.

Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter. Let cool at least 1 hour before serving.

Voila!  One delicious dessert!

Easy peasy as we say in Baconia.   I am fairly certain that you could use regular milk vs. the buttermilk in this recipe and it would be just as delicious but buttermilk DOES have a unique flavor so it may be that it’s BEST with buttermilk.

I’m gonna hold my breath until you make this for me!!!!

Add this one to your “gotta try it” list……………….you know as King of Baconia I wouldn’t recommend something that wasn’t beyond yummy right?   Right!

Baking is exhausting – I shall now retire to my chair for a snoozer…….

Hugs, Your King

Bakin’ With Bacon


Welcome to the Baconian Castle Kitchen – I am Chef (and King) Teddy!

Today’s little bacon delight could NOT NOT NOT be any easier to make.   Trust me…………..you’d be crazy NOT to make this for breakfast ASAP.    It’s so easy I think anyone could make it!

OK – maybe not you – I don’t think you could stand still long enough to make these!!

You won’t need a BIG piece of paper to write this one down on – trust me.

Bacon Cinnamon Rolls


  • 1 can Pillsbury Grands! Cinnamon Rolls (5 count)
  • 5 bacon strips


  1. Preheat oven to 350 degrees.
  2. Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked. Remove bacon and pat dry with paper towels.
  3. Pop open the can of cinnamon rolls and unroll them into long strips. Lay one strip of bacon on each cinnamon roll strip, then roll them back up. Place each bacon roll in a greased pie pan.
  4. Cook according to package instructions, then drizzle with icing from the package.

SEE?   You know you can make THIS one!

Monsieur Le King, my three year old nephew could make zee bacon cinnamon rolls with one hand tied behind heeez back!

Well I told you it was easy……………………so make sure you add “Cinnamon Rolls” to your grocery list and for Pete’s Sake, don’t just get ONE package – get TWO.   Five of these babies sure isn’t gonna satisfy ANY bacon lover I know!

IMPOSSIBLE!!!!!!!!!!!!!   But if you DO have any left over bacon – make some bacon cinnamon rolls!

Until next Saturday in the Castle Kitchen, this is your King, Teddy

Baking is exhausting (except for this recipe of course!)



Bakin’ With Bacon for New Year’s Eve!


Welcome to Baconia!   

You are in the castle kitchen with THE KING!

Yes indeed.   Here we are on another Saturday getting ready for New Year’s Eve tomorrow night and I thought instead of some exotic and difficult BACON recipe, I’d give you a super easy and really delicious appetizer that you’ve all heard of but maybe have never made before???    The Baconian Castle Chef makes these for special occasions and they are delish!

Oui, Oui, I make these for YOU my King!!

No doubt if you are having a crowd over for New Year’s Eve you will be making a lot of different goodies – I know back in the day when my Mom and Dad used to entertain for NYE Mom would just make a whole lot of appetizers and THEY would be the “meal”…………you can definitely get FULL with appetizers.

Bacon Wrapped Stuffed Dates


1 lb. of bacon (cut in half)

4 ounces Bleu Cheese

1 lb. dates (if you can get pitted ones that’s pawsome but if not, you can pit them)


Preheat oven to 375.   Prepare baking dish or cookie sheet with sides (to hold the grease from the bacon).   You can line your pan/sheet with foil for easier clean up if you wish but not necessary.

If you have to pit your dates, slice them in half and open – remove pit – pinch off pieces of bleu cheese from the block of cheese and insert in the centers and “close” the dates.   Wrap a half slide of bacon around the date and secure with a toothpick.   Put all the dates in your baking dish/cookie sheet and bake for 30-40 minutes until bacon is crisp.   You should turn them over after 20 minutes or so to cook bacon evenly.

VOILA – that’s it – take them out and let them cool…………..you actually can eat them WARM or COLD – doesn’t matter – they are good either way but I bet they are BEST when warm!

New Years Eve is an exciting time – people like to think of it as the night before a brand new start………..well, let’s just say we can only hope that’s true – many people have said 2017 let them down or that they thought it was a very bad year.    I think of it as a good year because I – your King – found my FOREVER HOME in February of 2017.    I have “come a long way baby” since then.

I was 11 months old when I was adopted and this photo was taken on my FIRST day in my new home!


I have filled out a bit……..tee hee.   I weighed 8 lbs. when I was adopted and I now weigh about 18 lbs.!

Anyway, I am hoping that all of you celebrate the New Year carefully and responsibly – I would expect citizens of Baconia to do no less!    We will be having a little party here tomorrow in addition to our Sunday Selfie Blog Hop with The Cat On My Head………… It will be New Year’s Eve and we can’t just let that slip by without a bit of a PAR-TAY.

Before you leave the castle – please help yourself to a cookie and hot chocolate????  

Your King!


Bakin’ in Baconia for Christmas!


Greetings Fellow Bacon Lovers……

I’m cooking away in the kitchen for Christmas!   

Yes indeed it’s time for your King to pass on another possible suggestion for you to try when you have that company over for the holiday.   We at the Castle Baconia don’t have company – in fact we close the place down for Christmas so all of the Castle Staff and your King can spend the day with FAMILY!    YAY!!!!

The recipe I have for you today may sound weird but trust me………….would your King send you in the wrong direction?   Heck no……………….this is a really delicious appetizer and you should try it because not only is it EASY it’s YUMMY.

Bacon Wrapped Apricots


8 strips of bacon

1 package dried apricots

1/2 cup Honey BBQ sauce

1 Tablespoon of Honey

1-1/2 Teaspoon mustard (any kind…..if you want hot mustard it works but we used good old yellow mustard)


Cut each bacon strip into thirds LONG-wise so you have three long pieces of bacon from each strip.   Cook until not totally cooked but slightly crispy and drain.   Wrap the bacon strip around one of the dried apricots and insert toothpick.  Put the apricots on an ungreased cookie sheet or baking pan and cook at 350 degrees for 18-22 minutes until bacon is totally crisp.   Combine the BBQ sauce, honey and mustard in a bowl and serve as a “dip” !!

Is this good?  OH YES INDEEDY IT’S GOOD!

I would never lead you astray but certainly NEVER before the guy in the red suit comes to visit.  I’m staying on the NICE LIST for sure!

Yeah he sure does so I’m making a big batch of these appetizers to leave out with a big glass of milk for him when he comes by!

All of us in the Castle want to wish you and your family the HAPPIEST and MERRIEST of Christmases………….and if you can include bacon in some of your recipes – I think not only SANTA will be happy but all of your family will be too!

Merry Christmas from the Bacon King!

Bakin’ In Baconia for the Holiday!


Greetings Loyal Baconians and Welcome to the Castle Kitchen!

I’ve got a doozy for you and it was sent in to us by someone you Teaser Fans will know – Kathel Mallory and Cat Scout Charles who have won badges at Teaser several times.   Thank you dear friends for this recipe straight from heaven!    We thank you so much for the recipe idea.

This recipe is a little bit complicated maybe – but let me tell you, IT’S WORTH IT and what a lovely treat it would be to give a friend or neighbor (or your own tummy) for Christmas!   The addition of chocolate is purely OPTIONAL!

Maple Bacon Shortbread Cookies


  1. 4 strips bacon
  2. ½ cup butter, softened to room temperature
  3. ¼ cup maple syrup
  4. 1 ¼ cup flour
  5. 2 tbsp. cornstarch
  6. ¼ tsp. salt
  7. 3-4 oz. of your favorite chocolate chips (optional)
  1. First, cook your bacon the way you like it. Place on a paper towel-lined plate to drain, and once cooled, cut into small pieces.
  2. Preheat your oven to 350°F.
  3. In a large bowl, beat the softened butter and maple syrup together until smooth and fully combined. Add the flour, cornstarch, and salt, mix together until combined, and then stir in the bacon with a wooden spoon.
  4. If you want to make circle-shaped shortbread like I did, lay out a piece of wax paper on your countertop and drop the ball of dough into the middle of it. Lay out another piece of wax paper on top and roll out with a rolling pin until the dough is about ½” thick. Using a round cookie cutter (or, in my case, a small drinking glass the size of the cookie I wanted to make), cut out cookies and place them on a baking sheet that has been lined with parchment paper (these won’t spread much, so you can fit ‘em pretty close together). When there’s no room to cut any more cookies, ball up the scraps of dough and roll it out again. Continue to do this until most of the dough has been used up.
  5. Once all cookies are formed, bake them for about 12 minutes or until just lightly golden brown on top. Allow to cool completely.


  1. If you’re dipping your cookies in chocolate, line another baking sheet with wax paper. Create a double boiler by setting a heatproof glass bowl on top of a small pot of simmering water (the bottom of the bowl should not be touching the water). Add the chocolate chips to the bowl and stir until completely melted. Dip the COOLED cookies into the chocolate and return to the wax paper-lined baking sheet. Refrigerate this sheet for about 30 minutes until the chocolate has hardened, then store in an airtight container on the counter.
  1. Prep and cook times are listed without the chocolate dip.

You look skeptical but TRUST ME – these are delicious!!!!!!

Here in Baconia, we are getting ready to celebrate Christmas just like all of you are…………..we plan to have one more BACON RECIPE for you before Christmas and we’ll find something special for our “night before New Year’s Eve” Bakin’ in Baconia blog too.    We aim to please.   Never let it be said that we let our fellow Baconians go without their favorite treat!

Santa is SMART…………..

Mine too – – – SERIOUSLY tingling!


Hugs from your KING!

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