Bakin’ With Bacon And The King!

Hello All!   Just getting in the mood for St. Patrick’s Day!

The recipe today isn’t an Irish one – I could have done one as I have plenty – but this does have some GREEN in it.    Broccoli!    That’s a biggie around my house.   The Royal Parents love broccoli so we always have some on hand.     This recipe isn’t all about broccoli but it does have some in it along with lots of other yummy stuff!

 

Chicken-Bacon-Ranch-Bubble-Up-Bake

Yes that’s actually the name of this one but I’m sure it can have a million names – this being just one of them…..you could also call it “DELICIOUS” which works for me!    Might work for you too after you’ve made it once.

INGREDIENTS

Cooking spray

6 slices bacon

6 tbsp. butter

6 tbsp. all-purpose flour

3 c. whole milk

3 c. shredded cheddar

2 large heads broccoli, cut into small florets

3 c. shredded chicken

1 (16.3-oz.) can refrigerated biscuits

2 tsp. ranch seasoning mix  (this is ranch dressing – you can get it in a packet or in a jar already made into a ranch salad dressing – this recipe NEEDS the sprinkle on ranch dressing in a packet)

DIRECTIONS

1. Preheat oven to 350°. Grease a 9″-x-13″ baking dish with cooking spray. In a large skillet, cook bacon until crispy, about 8 minutes, then drain on a paper towel lined plate. Wipe skillet clean.
2. In the same skillet over medium heat, melt butter. Whisk in flour and cook until bubbly, about 1 minute. Gradually stir in milk and bring to a simmer. Cook until thickened, about 2 minutes. Whisk in cheese and cook until melted, 1 minute. Season with salt and pepper and stir in broccoli. Remove from heat.
3. Spread broccoli mixture into the bottom of the baking dish, then top with chicken. Cut each biscuit into eighths and scatter on top of chicken. Chop bacon into small pieces and scatter on top of biscuits, then sprinkle with ranch seasoning.
4. Bake until biscuits are golden and cooked through, about 25 minutes.

 

Casseroles are nice…………….there’s always leftovers when Mom makes a 9×13 casserole as it’s way more than two humans can eat BUT like a lot of other things (spaghetti for instance!) – it’s even better the second time around.    Mom just heats the leftovers up and the Royal Parents have this casserole AGAIN!

Hope you have the luck of the Irish on St. Patrick’s Day

King Teddy O’Kimmell

Bakin’ with Bacon and King Teddy

 

Hello Fans of Bacon!   Welcome to the King of Bacon’s kitchen!  It’s time to MAKE SOMETHING!

Yes we gather in my kitchen here at Castle Baconia on Saturdays to allow me to share a recipe with you that has our beloved BACON in it.    It can be anything – a dessert, a main course, a veg, a treat, a snack………as long as it has BACON!

This is a yummy Southern recipe and if you like cabbage, you’ll like this one……………..if you don’t like cabbage then sorry about that but cabbage is delish AND good for you!   Try it!

 

Fried Cabbage with Bacon, Onion and Garlic

 

Ingredients

• 6 slices bacon, chopped (or more bacon of course….!!)
• 1 large onion, diced

  2 cloves garlic, minced

• 1 large head cabbage, cored and sliced
• 1 tablespoon salt, or to taste

• 1 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon paprika

Directions

 

1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

MMMMMM…..good!   

I haven’t done a vegetable dish in like FOREVER with bacon so thought I’d switch things up a bit this Saturday.  I hope you approve………………………remember like all recipes you can add or subtract ingredients – as long as you don’t leave out the BACON!

Enjoy this recipe – it’s dy-no-mite

Happy Saturday – King Teddy

 

Bakin’ With Bacon And The King!!

Greetings and Salutations Fellow Bacon Lovers!  Time to bake!

I have such an easy recipe for you today that it’s almost too easy – you will say “these can’t be good because they have so few ingredients and are so easy” but trust me.  You’d be wrong.   I have given you similar recipes to this one but this is by far the easiest one to make.   It even calls for using a container of bacon bits instead of frying your own bacon but of course when I made these I fried my own bacon!   Bacon bits don’t QUITE taste like bacon to me!

Ready?

BACON CHEESE TREATS (EASIER THAN EASY!)

This recipe is so incredibly easy it’s ridiculous but it’s also yummy so in this instance ridiculous and yummy MAY be used in the same sentence!    I’ve tried to think of a lot of delicious and easy snacks to make since it’s holiday time and people like to serve something EASY for company.    These are just fabulous and could not be easier!

Ingredients

1    8 oz. package cream cheese softened

1    12 oz. jar bacon bits OR if you’d rather make your own bacon – add as much as you want to and crumble up into bits after it’s crispy!!!!

1 pinch ground black pepper

1/2 cup diced onion

2    8 oz. packages refrigerated crescent roll dough

Directions

Pre-heat oven to 350 degrees F (175 degrees C).

1. In a mixing bowl, combine the cream cheese, bacon bits, pepper and onion.
2. On a lightly floured surface, unroll the crescent rolls lengthwise and form into a long rectangle. Thinly spread the cream cheese mixture on the dough. Starting with the long edge of the rectangle, roll the dough into a long, thin roll. Slice the roll into 1/4 inch thick pieces. Place rolls on a lightly greased baking sheet.
3. Bake in preheated oven for 15 minutes, or until brown.

Told you it was easy……………….and good.     This takes such little time to prepare you can do this one right after your guests arrive and they won’t even notice you’re not in the room with them (HAHAHAHAHAHAHA).

Next week I have a special and wonderful treat – since it’s the last Bakin’ With Bacon here in the Castle before Christmas – my pal Raz from FRIENDS FUREVER is going to work in the kitchen with me to make an amazing Christmas Tree treat………….oh boy…………..I can’t WAIT to share this one with you!     I’ll give you a peek at it:

So I’ll see you next week for a special Bacon Christmas Tree recipe you can make?????    It’s a date!

Hugs from the King of Bacon!

Bakin’ With Bacon And The King (and his guest!)

Hello Bacon Lovers!   Today I have my Guest Chef and friend Raz back in the kitchen with me!

Yes indeed – it’s my buddy and pal Raz from FRIENDSFUREVER.   Raz is joining me again today because his Mom Miss Sharon sent us a FABULOUS baconized recipe that we absolutely MUST SHARE with all of you.  I thought it would be nice if Raz would help me out as we make this goodie for all of you today in the Castle………….

I’m trying to give you all a lot of FUN and tasty recipes for the holiday season – snacks, appetizers – anything goes!     Ready?

Spiced Bacon Nuts

 

INGREDIENTS

• 3 cups mixed nuts (roasted and salted)
• 5 slices thick cut bacon, cooked and crumbled
• 3 tbsp vegetable oil
• 1 tbsp brown sugar
• 2 tsp chili powder
• 1 1/2 tsp cumin
• 1/4 tsp cayenne powder
• 1/4 tsp salt

INSTRUCTIONS

1. Heat oil in a large pan over medium-high heat.
2. Add nuts to pan and coat with oil. Stir until peanuts are warm. Add in chili powder, cumin, brown sugar, salt, and cayenne powder. Stir in bacon and gently stir until well coated.
3. Remove from heat and drain on paper towels for about 10 minutes.
4. Store in an airtight container in the refrigerator for up to a week.

Now I must say that if there’s too much HEAT in this recipe for you (spicy stuff) then you surely can cut back on the amounts OR even leave out any of the hot stuff that your tummy would be mad at you for using.    After all, food is NOT torture – it’s FUN!!!

My Mom makes what she calls “spiced nuts” every year at Christmas and they are SWEET – they do not have any “kick” to them.    That’s why this is a very interesting variation – not only does it have bacon in there for some nice salt but there’s a little sugar and lots of spice.    Since my Mom loves nuts that have sweetness to them, she used TWO tablespoons of brown sugar in this recipe.    It’s TOTALLY up to you.    Recipes are GUIDELINES so decide what you want and go for it.

Raz, it’s been a blast cooking with you today!   Now that you’re an experienced Guest Chef you know you are welcome any time at all here in the ROYAL KITCHEN!!!    Thanks for the help and please give your Mom a hug from me for sending in the recipe.

See you all next week for more bacon fun in the kitchen!!

Bakin’ with Bacon and the King!

Welcome to the Castle Baconia kitchen!   Yes we are decorated for Halloween already – spicing things up!

I also have a super easy and incredibly delicious breakfast item for you today………….what’s easier than a bacon omelette?    Nothing – that’s what!    You don’t even need a recipe to make one of these but this one – with onions (we use SWEET onions) is extra delicious for some reason.

EASY BACON ONION OMELETTE

 

INGREDIENTS:

4 slices of bacon

3 eggs

1 teaspoon water

cooking spray

1 tablespoon butter

1/2 white onion – diced

 

DIRECTIONS:

• Step 1

  Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.  YES of course you can just fry it in a frying pan if you wish!

• Step 2

  Bake in the preheated oven until just crisped, 10 to 12 minutes.

• Step 3

  Beat eggs and water together in a bowl.

• Step 4

  Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.

• Step 5

  Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.

• Step 6

  Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

   

See?   Super duper easy…………..omelettes are so easy to make and you can add ANYTHING you like to this or any other omelette recipe.   The trick is at the end to make it look PRETTY on the plate but know what?   That isn’t important – it’s the delicious ingredients that matter…………………..so make an omelette today – this one or another one you might fancy.    As I said, ingredients can be WHATEVER………………it’s fun to be creative and omelettes give you a chance to be!

HAPPY CATURDAY in the kitchen!

Enjoy……………………..King Teddy

Bakin’ With Bacon and King Teddy

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 Bacon AND King Teddy

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