Tag Archives: castle baconia

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 The King for Thanksgiving!

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Greetings Loyal Subjects of Baconia!   Your King has a recipe to share!

That’s right – but this one is a little different because it’s actually a recipe for something you can make with your LEFTOVERS from Thanksgiving dinner………..if you’re like my Mom you always have lots of leftover mashed potatoes.   She goes nuts making mashed potatoes (blame my Dad because he loves mashed potatoes with gravy).   ANYWAY, this is a delicious little recipe that makes something that’s yummy for the day after – especially BREAKFAST!     They’re delish with scrambled eggs or whatever.

BACON-CHEDDAR PATTY CAKES

Ingredients:

3 (or more!) slices of bacon

1/2 teaspoon salt

1/2 teaspoon black pepper

4 cups of mashed potatoes

2 eggs

1 teaspoon onion powder (optional)

1 cup shredded cheddar

Directions:

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
  2. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
  3. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

 

Is this EASY OR WHAT???????????????????

I……WANT……SOME……NOW!!!

Yes I hear you…………………..they are delicious too.   You can make them ANY SIZE you want.    Silver dollar size or larger……..they kind of melt in your mouth too.   What a treat.   So – give this one a whirl on your “post-Thanksgiving guests” who stick around for breakfast the next day OR your family.    You’ll be getting some hugs from this one!

Be sure and come hang out in the kitchen next week – we’re getting closer to Thanksgiving and I’ll have another recipe for you!

Now if you’ll excuse me, I’ll go take a ROYAL NAP in the ROYAL CHAMBER……it’s tough work being King AND the Baker for the Castle!

Bakin’ With Bacon In Teddy’s Kitchen

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Greetings Fellow Baconians from the kitchen at Castle Baconia – I am your King of Bacon….Teddy…. and have I got a recipe for you!

Yes – we have done a similar recipe before on a Saturday morning – a cinnamon bacon roll – but this is a little different and a lot of fun to make too.    I know you’re up for a challenge – after all you are BACONIANS and citizens of Baconia are brave bakers!    You’ve gotta try this one – including the twisting part – that’s important for mixing the flavors up and it sure makes the texture better.

READY?????

Bacon-Cinnamon Breakfast Twist

 

Ingredients:

1/2 cup packed brown sugar

1/3 cup chopped pecans
1 tablespoon ground cinnamon
1/2 teaspoon plus 1/8 teaspoon salt
4 tablespoons real maple syrup
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
4 tablespoons unsalted butter, melted, cooled
1/3 cup precooked bacon, chopped (4 strips) (AND BEFORE YOU ASK ME – OF COURSE YOU CAN HAVE MORE BACON IN THIS RECIPE IF YOU WANT TO!!
1/2 cup powdered sugar
Directions:
Heat oven to 350°F. Line 9×5-inch loaf pan with foil, extending up and over sides. Spray with cooking spray.

In small bowl, mix brown sugar, pecans, cinnamon and 1/2 teaspoon salt. Stir in 1 tablespoon of the maple syrup until well mixed.   Lightly sprinkle large cutting board with flour. Unroll pizza dough on board. Reserve 2 teaspoons of the melted butter. Brush remaining butter evenly on dough to within 1/2 inch of short sides. Sprinkle brown sugar mixture and bacon evenly over butter. Starting with short side, roll up; pinch edge to seal. Place seam side down on cutting board.  With serrated knife, cut roll in half lengthwise, forming 2 strips. Place cut side up. Carefully overlap strips 2 to 3 times to form twist. Press ends to seal. Place in pan. Bake 45 to 50 minutes or until deep golden brown and no longer doughy in center. Cover with foil last 5 to 10 minutes of bake time to prevent overbrowning. Remove to cooling rack. Cool 15 minutes. Carefully lift out of pan using sides of foil. Place on cutting board; remove foil.
Meanwhile, in small bowl, stir 2 teaspoons reserved melted butter, remaining 3 tablespoons maple syrup, the powdered sugar and 1/8 teaspoon salt until smooth. Drizzle over twist. Serve warm.

Are your mouths watering yet?????

Wait- that’s more like “foaming at the mouth” than watering!!!!!

You know there are an endless number of recipes “out there” involving bacon and I look for FUN ones to share with you and with my Mom who makes most of these recipes just because we are BACON FREAKS at my house but also because she and I won’t recommend something we don’t think is yummy.    This one we have tried and Mom and both declared it a WINNER.

So give this a whirl on a weekend and see if it isn’t a hit at your house too.    I bet you it will be!    Also, remember, recipes are “guidelines” – if you need to substitute something that works just as well – do it.   Make it yours.   You have the permission of the KING (and his Mom).

Until Next Saturday!  Keep on Bakin’ in Baconia!!   

King Teddy

It’s so GOOD to be King!!!!!

Bacon on Saturday

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Greetings from the Kitchen of Castle Baconia!   I am your King – TEDDY!

I’m here to share another fabulous (and this week fabulously EASY) recipe using our most favorite food item here in my Kingdom – BACON.   Some recipes are toughies and some are just the opposite – incredibly easy – THIS is one of THOSE!   Ready???

Bacon Crackers

INGREDIENTS:

1 (16 ounce) package buttery round crackers  (like Ritz or any other buttery type cracker)

DIRECTIONS:

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.
  3. Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

DOES IT GET ANY EASIER THAN THAT???????????????????   No and while it’s ridiculously EASY to make, it’s surprising how delicious it is.   Just a quickie snack or appetizer when you can’t find anything else to snack on OR serve those pesky last minute drop in neighbors!!!

Of course here at the Castle Baconia, we rarely have drop-in neighbors………….heck, we don’t have any neighbors anyway………..the moat around the castle keeps everyone away!!!

 

Yep – pull up your food bowl pup and have some bacon crackers!

One of our favorite HA-HAs…………..!!

You better believe it!    Even a KING can be rather possessive about his BACON!!

Enjoy you stay at Castle Baconia won’t you?  Just don’t disturb me as I nap in my Royal Chamber please!

Until next Saturday!    Teddy, King of Baconia

 

 

Bakin’ in Baconia!

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Greetings and Salutations from Castle Baconia – King Teddy at your service!

That’s right – here I am again in the kitchen of the castle we all know and love…………the place where bacon HAPPENS!    We love our bacon here and we know you do too.   Every Saturday I toss our castle chef out of the kitchen to give him a break and I take over – I show you some great recipes I find that use BACON in the ingredients and trust me – they are all beyond delicious.   Most of these we have had at least once and in some cases REPEATEDLY because they are just so darn yummy.

Today’s is EXTREMELY easy………..but just because it’s easy doesn’t mean it’s not tasty!    READY?????

Cheddar Bacon Chicken Tenders

Ingredients

1 egg

1/2 cup Progresso plain panko crispy bread crumbs

1/2 cup finely shredded Cheddar cheese (2 oz)
5 slices fried bacon (yes you can use more or less as you want!!)
1 package (14 oz) uncooked chicken tenders (not breaded)

Directions

Heat oven to 400°F. Spray large cookie sheet with cooking spray.

In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
Do I have to tell you how crispy/yummy/delicious these are?   Can be a snack OR serve with a vegetable of your choice and it can be dinner………or lunch…………WHATEVER!   Chicken and bacon make a swell combination.   My Mom uses panko bread crumbs for almost ALL her baked meats and even her fried chicken.

YES INDEEDY WE ALL DO ON SATURDAYS HERE IN THE CASTLE!

People who live in glass houses shouldn’t throw stones! Right?

Hey guy – if our castle cook ever leaves us, you’re HIRED!

Happy Saturday to all Baconians from your King

Bakin’ in Baconia

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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!

BRING IT ON YOUR ROYAL HIGHNESS!

King Teddy’s Easy Bacon/Egg/Toast Cups

Equipment:

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 (!!!!!).

Ingredients:

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.

YES INDEEDY WE ALL DO ON SATURDAYS HERE IN THE CASTLE!

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