Another Saturday begins and here I am in the Royal Castle kitchen making yet ANOTHER incredible little snackable (or lunch) for you to try out. If you like bacon and BBQ sauce, you’re gonna love this one – TRUST ME!
Cheesy Barbecue Bacon Pull-Apart Loaf
What a GREAT snack this is……………and easy peasy. We like easy peasy right everyone? RIGHT!!!!! This one is right from Pillsbury…….and while you know you can use ANY biscuits – Pillsbury’s Grands are big and fit just right in a loaf pan.
1 can (16.3 ounce) Pillsbury Grands refrigerated biscuits
8 slices bacon, crisply cooked and crumbled (about 3/4 cup)
1/3 cup plus 1 tablespoon finely chopped green onions
8 slices Cheddar cheese (from 8-oz package), quartered (I used sharp cheddar but that’s just because WE love it!)
1/2 cup barbecue sauce
I don’t usually include photos with recipes but thought it might help to SEE this one being made…………………….
Heat oven to 350°F. Line 9×5-inch loaf pan with cooking parchment paper or foil; spray with cooking spray.
Separate dough into 8 biscuits; separate each biscuit into 2 layers, to make a total of 16 thin biscuits.
Top each thin biscuit with slightly less than 1 tablespoon bacon and 1 teaspoon green onions. Place 2 quartered cheese slices on each biscuit, slightly overlapping.
Make 2 stacks of 8 biscuits each. Place stacks on their sides in 1 long row in loaf pan. Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through and no longer doughy in center, covering with foil if necessary to prevent excess browning during last 15 minutes of bake time. Cool 10 minutes in pan on cooling rack. Remove loaf from pan by lifting parchment paper from pan.
Drizzle top of loaf with 2 tablespoons of the barbecue sauce; sprinkle with remaining 1 tablespoon chopped green onion. Serve with remaining barbecue sauce for dipping.
Well this one is another quick and easy winner………………..Mom and Dad tried this one out while watching a British mystery on the tube (they watch a lot of those on PBS!) and it was gone in a flash.
Remember – bacon is a wonderful ingredient in almost EVERYTHING………hahaha………when you’re making something for breakfast, lunch or dinner (and if bacon is OK for you to eat!) think about adding some bacon to it. Oh YEAH. Which reminds me, Mom said she thought this loaf recipe would even be good if you put some chicken in that – thin slices of course!
Long Live Bacon (well….you know what I mean)
It’s good to be King!
Welcome to the Castle Kitchen – it’s “Cooking With King Teddy” day!
We have a recipe that might have you scratching your head and saying “not sure this sounds good” but you know me – I wouldn’t lead you astray – and if you like pizza and chicken and BBQ and most of all BACON, just THINK about making this one OK?
BBQ Chicken Pizza
I can hear you now…………….”What??? No bacon???” but it’s there – just keep reading!!
- 2 tablespoons olive oil
- 1 medium red onion, sliced
- 1 tube (13.8 ounces) refrigerated pizza crust
- 3/4 cup barbecue sauce
- 2 cups shredded cooked chicken breast (you can buy already cooked chicken at most groceries if you don’t want to do your own!)
- 6 bacon strips, cooked and crumbled (six strips in the official recipe but you know me – more if you want it!!)
- 1/4 cup crumbled Gorgonzola cheese (probably other cheese will work but gorgonzola is really tasty)
- 2 jalapeno peppers, seeded and minced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 cups shredded mozzarella cheese
- Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally.
- Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes.
- Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted. OPTION: If you want to make this ahead then bake for company, party, etc., you can. Bake pizza crust as directed; cool. Top with all the ingredients as directed, and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary. Cool huh?
See? I didn’t lead you astray and I have to admit, while my Mom has NEVER EVER had pizza with chicken (I know – I hear you – it’s way better for you than meat) she thought this was really delicious – partly because of the BBQ sauce but also because of the BACON!!!
Whatever you do, make sure to have one extra piece of bacon for your loyal, steadfast, sweet, cuddly, always there for you through thick and thin KITTY!
Now get to baking – this is too good NOT to make ——– occasion or no occasion. Ya gotta eat right? Then give this a try!
Happy Caturday to all Baconians!
Good Morning Baconians! Welcome to the Castle Kitchen!
Who doesn’t like pizza? Nobody that’s who…………..so with that in mind I thought I’d give you an easy to make breakfast pizza recipe which of course includes our favorite food – BACON. I added some additional yummy things like spinach and cherry tomatoes and while they make this EXTRA good, you really could just make this without them OR even make this with your OWN additional items – you can’t go wrong with this – add your favorite things (my favorite thing is bacon of course!)
Breakfast Bacon, Egg, Spinach/Tomato PIZZAS
Ingredients: This makes FOUR pizzas
- 1 cup (5 oz) all purpose or white whole wheat flour*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup non-fat Greek yogurt (not regular), drained if theres any liquid (a note: Greek yogurt is best but you CAN use any plain non-fat yogurt!)
- handful spinach
- 2 ounces (1/2 cup) shredded mozzarella cheese
- 8 cherry tomatoes, sliced
- 4 large eggs
- 2 strips cooked bacon, chopped (YES of course you can use more bacon if you like……!!)
- Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls about 3-3/8 oz each.
- Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
- Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.
- Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.
Now doesn’t that sound simply DELICIOUS? Pretty easy to make and oh so good. Why not whip up a batch of breakfast pizza for Mom tomorrow on Mother’s Day? What a treat THAT would be!
YES and plenty of it!!!
I know which I’d choose – how about you????????
HAPPY SATURDAY FROM THE CASTLE
It’s good to be King!
Welcome to the Castle Kitchen! Ready for another EASY recipe????
Oh My King – this is so simple I think even I, your lowly Castle Baconia Chef, can make this for you and your royal guests!!!
Hello my friends! Have you tuned in this morning in order to get another one of your King of Bacon’s fabulous bacon recipes? No doubt you are happy to hear that it’s another one of those TOTALLY EASY things to make. It may be easy but it still is super delicious – and those little tomatoes are so adorable and sweet too which goes so nicely with the salty bacon!
Super Easy Bacon/Tomato Appetizers
One Pillsbury refrigerated pie crust, softened as directed on box
1/2 cup crumbled bacon (or more if you want!!!!)
10 cherry tomatoes, cut in half
Heat oven to 425°F. Unroll pie crust on work surface; cut into 2-inch squares, making 20 squares. Place squares on ungreased cookie sheet. Bake 9 to 11 minutes or until golden brown. Meanwhile, in small bowl, mix sour cream and crumbled bacon. Spoon about 2 teaspoons sour cream mixture onto each pie crust square. Top each with tomato half.
Note: YES of course you could have used crackers to put this luscious mixture on but the pie crust is so flaky and delicious it just adds a bit more “class” to this than a regular cracker does! Crispy on the bottom and luscious on the top – great combination and OH SO EASY!
Voila! See? Easy!
My mouth is open – just toss one in there please!!
I always hesitate to say how much bacon to fry up to use in my recipes because no matter what someone ELSE thinks is “enough”, it’s one of those things that if you REALLY like it, you can add more so do that freely…….the bacon is mixed in with the cream cheese anyway.
Yes – in fact I often have to stop to let the happy catch up to me (or maybe I’m using that as an excuse for another nap!!)
Give this recipe a whirl……….trust me. Bacon lovers like it!
All that cooking wore me out…….I’m going to the Royal Bedroom for a snooze…..Do NOT wake me!!!
Ahhh……comfy at last!
I shall see all you loyal Baconians next week for more FUN!
Teddy, King of Baconia
Hear Ye, Hear Ye – I have a royal announcement! Sunday is our friend Madi’s (Down Home In NC) fun birthday celebration! It’s going to be a Blog Hop and you can click the badge below and get the details on how to pawticipate – I hope you do – Madi would love it if EVERYBODY played along in the fun!
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
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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!)