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!
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)
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!!
Happy Caturday………..King Teddy and Company
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
- 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
- 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.
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
Time for us to play in my kitchen! What are we making today????
Bacon Dijon Cheddar Dip
We have made a lot of dips and given you the recipes and MANY of them are pretty much the same. This one has one claim to fame – the spicy mustard! Funny how just one thing can really make a plain dip POP. It works and it’s good. The ROYAL PARENTS tried this on crackers and on dip chips as well as thinly sliced bagette. Know what? It’s good on anything.
4 slices bacon (or more!)
8 ounces cream cheese softened
1 cup shredded sharp cheddar cheese
1 tablespoon Dijon mustard
2 tablespoons finely chopped onion
1 teaspoon chopped fresh parsley (optional – it’s just a decoration!)
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, let cool, and crumble the bacon.
- Place the cream cheese, Cheddar cheese, and Dijon mustard into a bowl, and mix on medium speed with an electric mixer until the ingredients are thoroughly blended. Stir in the onion and crumbled bacon, and spoon into a serving bowl. Refrigerate for 2 hours to blend the flavors, and sprinkle with parsley to serve.
Doesn’t get any easier than this and if you’re a fan of spicy mustard – OH BOY! If you are NOT a fan of spicy mustard I’m sure regular good old mustard would be good. In this house, we ALWAYS have spicy though because the ROYAL DAD loves the stuff – on almost everything………..(well almost).
Trust me…….this would make a nice addition to the snack table you have for Super Bowl Sunday tomorrow!
I’ll be sitting on my King of Bacon throne watching the game and rooting for the Kansas City Chiefs – I have to – my beloved Grandpa would be upset up in Heaven if I didn’t root for them…..he was from Missouri. GOOOOOOOOOOOOOO CHIEFS!
Hugs from Your King – Teddy!
WELCOME TO THE CASTLE KITCHEN!!! Time to get cookin’ with bacon!
For years now The Royal Mom has seen recipes for “bacon jam” and thought “ICK” – you’ve got to be kidding. Well, she USED to think that, but no longer does. She finally let me make some for her and now – well – it’s her favorite burger topping! So I thought I’d share the recipe with you – it’s definitely worth the trouble to make (which really isn’t much trouble!) and it’s EVER SO YUMMY.
- 1 pound thick sliced bacon, cut into 1-inch pieces (see Recipe Note)
- 1 large yellow onion, diced small
- 2 cloves garlic, peeled and smashed
- 1/3 cup balsamic vinegar
- 1/3 cup packed brown sugar, packed
1 Cook the bacon: In a large skillet over medium heat, cook the bacon in two batches so as not to crowd the pan. (If your pan is large enough, it’s fine to cook all the bacon at once.)
Stir occasionally, until the fat is rendered and the bacon is browned, but not burned or overly crispy. Scoop out the first batch of cooked bacon with a slotted spoon, and drain it on a paper towel-lined plate. Cook the remaining batch.
This should take about 25 to 30 minutes total for both batches.
2 Cook the onions and garlic: Drain all but 2 tablespoons of fat from the pan. You can eyeball it. Add all the bacon back to the skillet.
Add the onion and garlic to the skillet and cook until the onions are translucent, about 6 minutes.
Reduce the jam: Add the vinegar and brown sugar to the skillet, and bring to a boil. Cook stirring and scraping up browned bits from the skillet for 2 minutes
Reduce the heat to medium low, and simmer uncovered, stirring occasionally, until the liquid turns syrupy and almost completely evaporates—this should take about 30 minutes.
4 Store and reheat if needed: Use immediately, or spoon it into an airtight jar and refrigerate for up to four weeks. Serve warm.
To reheat, zap it in the microwave for about 45 seconds or warm it in a small saucepan on the stove over medium heat, stirring occasionally until heated through, about 10 minutes.
Yep – that’s what The Royal Mom said when she tried some……….good on crackers, ESPECIALLY good on burgers, good with all sorts of things and it might sound like a pain in the neck to make but really – isn’t just about EVERYTHING a pain in the neck unless you are excited to make it? If you love bacon – GO FOR IT.
Yep – and plenty of it!
Not in our castle……leftover bacon simply does not exist!
Give this a try – I promise you will love it. If my ROYAL MUM can be happy with it, well – anyone can!
Happy Caturday – may your own castle have the aroma of bacon cooking!!
Hugs From King Teddy
Greetings Again From Castle Baconia! I’m whipping up some delightful appetizers you could try out on your friends and family for THANKSGIVING …… and I’m using BACON.
Today I’m doing one of the EASIEST recipes EVER and I’m sure you’re going to be a hit when you bring this out from the refrigerator with a tray of raw veggies and some delicious crackers for your guests to dip into the DIP! When I say EASY……..I mean it.
Bacon-Caramelized Onion Dip
- 3 strips bacon, cooked and crumbled, with about 1/2 teaspoon reserved (OK – true confession here – we used more than 3 strips of bacon….!!!!!)
- 2 tablespoons butter
- 1-1/2 large yellow onions, sliced into thin strips (OK – more true confessions – we used sweet onions because we still have them in our grocery but yellow onions are DANDY)
- 1 teaspoon salt, divided
- 3/4 cup sour cream (yes you can use LIGHT sour cream if you must)
- 1/4 cup mayonnaise
- 1/4 teaspoon ground black pepper
- Chips and fresh vegetables for dipping
- Add the butter to a skillet over low heat. When the butter melts, add the onions and 1/4 teaspoon of salt.
- Allow the onions to cook for about 30 minutes over low heat. Stir the onions often as they cook. You may need to add a bit of water to the skillet if you find the onions stick. Scrape up and loosen any pieces that may stick. The water should evaporate as the onions cook.
- Remove the onions from the heat when they are golden and soft.
- Let the onions cool to the touch. Dice them into small pieces. Reserve about one teaspoon for topping.
- Add the sour cream, mayonnaise, remaining 1/4 teaspoon salt, and black pepper to a bowl and mix well to combine.
- Add the chopped onions and bacon crumbles and mix thoroughly.
- Add the reserved bacon and onions to the top of the mixture as garnish.
- Refrigerate until ready to serve.
I told you this was EASY PEASY!
You got that right! Thanksgiving is a great meal for a gathering. Spoil you guests with an array of light appetizers – you can afford to have them if you plan to serve them enough AHEAD of the “main event”………..and it’s fun – have a glass of wine or even an egg nog (it’s never too early in the season for that!) or hot toddy and enjoy some delightful little finger food. I’ll be giving you MORE recipes every week so get ready to take notes!
Nothing better than a recipe that uses BACON – especially when your loyal and loving cat or dog (tee hee) gets to sample it!
See you next week for more ideas…………….it’s NEVER too soon to start planning your menu!