Bakin’ With Bacon and The King!

 

 

OK – don’t judge me alright? This is one of the most sinful bacon recipes ever – it’s the “FULL MONTY” of goodies mixed together to make something that’s a cross between a “complete breakfast in a loaf” and a “sinfully amazing dessert”. Got your interest? Good!    Hold on to your hats…………

Bacon Peanut Butter Banana Bread

I know it’s a bit of a crazy combo but honestly – some of the best things in life make no sense – am I right?    HAHAHA

makes one 10 x 6 loaf

INGREDIENTS

6 slices thick-cut bacon, chopped

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 large egg

2/3 cup loosely packed brown sugar

1 teaspoons vanilla extract

1/2 cup unsalted butter, melted and cooled

1/3 cup creamy peanut butter, melted and cooled

1/4 cup bacon drippings resulting from cooking bacon

4 bananas, mashed (about 2 1/4 cups mashed)

1/3 cup milk

DIRECTIONS

Preheat oven to 350 degrees F. Heat a large skillet over medium-high heat and add bacon, cooking until crisp and fat is rendered. Remove bacon and let drain on a paper towel until ready to use. Reserve 1/4 cup of bacon drippings and set aside.

Spray a loaf pan liberally with non-stick spray or grease with butter. In a bowl, mix together flour, baking powder, salt, and cinnamon then set aside.

In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla extract, peanut butter, bacon drippings and butter, then add bananas and milk and mix until combined. Add in dry ingredients slowing, mixing with a spoon until batter comes together. Fold in bacon until it’s equally distributed.

Pour batter into loaf pan. Set pan on a baking sheet, then bake for 45-50 minutes, or until center is set and a toothpick inserted comes out clean. Remove bread from oven and let cool completely before cutting.

 

If you think about it – this recipe is really easy – lots of ingredients but once you’ve mixed them together – well – the hard stuff is done right?     This is incredibly good.   I know some people don’t like peanut butter and some of you can’t eat bacon – actually this recipe would be OK without bacon but gotta have the peanut butter!    My Mom goes a step further and uses EXTRA CRUNCHY peanut butter but that’s not necessary.     She just prefers that kind of peanut butter!

Now – are you salivating or thinking “The King Has Lost It!” ?       Trust me.   You’re gonna love me even more than you do now if you make this.    

ENJOY!

Happy Caturday Loyal Subjects!

Bakin’ with Bacon and the King

Hello Friends!   Hope things are good for all of you – all is well in the Baconia Castle kitchen to let’s get to cookin’ !!

It’s entirely possible I’ve given you this next recipe once before – after all – who doesn’t like German potato salad????   Well this of course has a lot of bacon in it so it makes it extra tasty, but over and above that, it’s got that tartness that’s a nice addition AND you serve it warm which is pretty different from the “usual” potato salad.    Mom makes this when Dad grills bratwurst out on the BBQ.

 

Bacon Lovers German Potato Salad

Ingredients

2 pounds Yukon gold potatoes

1/2 pound thick-cut bacon

3/4 cup finely chopped onion

1/3 cup white vinegar

1/4 cup sugar

1 tablespoon Dijon mustard

1 teaspoon salt

2 tablespoons minced chives, for garnish

Directions

1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
2. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
3. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

 

Now that I’ve given you the recipe – I want some.   Well, Mom does anyway and I’m sure Dad would too.    Me?   I have to settle for my cat food!    Oh well………….such is life for the Chef of the Castle Baconia (who just happens to be King!).

Yep – – sure did!!!

Yeah – good advice!   

Have a good and safe weekend…..see you next week in the kitchen.

King Teddy

Bakin’ With Bacon, the King, and GUESTS

Greetings from Castle Baconia’s Kitchen!   Two guests today:  Sammy Pilch and his sister Rosie from 15andMeowing !

 

My friends were invited to join me in the Castle kitchen because it’s thanks to THEM that we have a very yummy baconized treat to share with you today.   Get your pens/pencils and paper ready for this one.    It’s too good to pass up.    I also know thanks to some of you outside the USA that these bisquits in a “tin” aren’t available everywhere.   I’m sorry about that but you all are so clever you can probably figure another way to duplicate this TASTE sensation.    I just know you can!

Bacon Cinnamon Rolls

You may remember that we shared a similar recipe some time ago – but these are a little different.    I say even if you remember the other recipe from before – this can be a friendly reminder of a completely delicious breakfast treat you should try!

INGREDIENTS:

10 slices bacon

1  can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with cream cheese icing (5 rolls) – – note this is for FIVE rolls – obviously you’ll have to get several packages of Grands biscuits if you need more than 5 (and trust me – these are so good you will need them….HAHAHA)

DIRECTIONS:

• Heat oven to 350°F. Grease or spray 8- or 9-inch round pan.
• Separate dough into 5 rolls. Unroll rolls. Cook bacon until crisp. While bacon is still warm, place 2 slices bacon on top of 1 unrolled roll; roll back up. Repeat to use up rolls and bacon. Place cinnamon rolls in pan.

  
• Bake 25 to 29 minutes or until golden brown.
• Spread with icing; serve warm.

Thank you Guest Chefs for helping out in the kitchen today!   FUN FUN FUN!!

Woo hoo!

Happy Caturday………..King Teddy and Company

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