Hello from the Kitchens at Castle Baconia! Ready to cook?
OK – first off I have a confession…………………this one is a recipe that I haven’t made yet. I found the recipe and intended to make it but Saturday got here too quickly this week and I didn’t have time to TASTE TEST it. However, I think you’ll agree after reading the ingredients and seeing the photo that it simply HAS TO BE INCREDIBLE.
Bacon Maple French Toast
- 8 large eggs
- 2 cups half-and-half cream
- 1 cup 2% milk
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Dash cayenne pepper
- 1 loaf (1 pound) French bread, cut into 1-inch slices
- 6 thick-sliced bacon strips, cooked and crumbled
- 1 cup butter, melted
- 1 cup packed brown sugar
- 1/2 cup chopped pecans, toasted
- 2 tablespoons corn syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Maple syrup
- Grease a 13×9-in. baking dish; set aside.
- In a large shallow bowl, whisk the first 10 ingredients. Dip each slice of bread into egg mixture. Arrange slices in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine the first eight topping ingredients. Spread over top.
- Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Drizzle with syrup.
How on earth could you go wrong with this recipe???? I just know it will be great and I do intend to make this soon – it’s just been a rather busy week or so around the Castle and I didn’t have a chance to whip it up for you. Usually we TRY OUT the recipes we pass on to you. There is an official TASTE TESTER here at the Castle………..it’s the ROYAL PARENTS and they’re pretty good at taste testing. We’ll let you know how it was next week. Meanwhile don’t let THAT stop you – GO FOR IT!
Same here…..this would be very convenient!
Have a royally wonderful week!! King Teddy
Greetings from the castle kitchen in the land of bacon! Let’s eat!
I have a swell appetizer recipe for you today but it could easily be a whole meal with a nice bottle of wine (Mom says so anyway – what would I know????!!!!!). We saw this recipe as we arrived on my blog this morning – good old AOL handed me a great idea and I’m running with it!
Creamy Feta and Bacon Bruschetta
- 6 ounces feta crumbled
- 2 ounces cream cheese
- 2 Tablespoons Olive oil
- 1 teaspoon garlic minced
- salt and pepper to taste
- 6 slices bacon cooked and chopped
- 1/2 cup grape tomatoes halved
- 3 Tablespoons fresh basil julienned
- 1 baguette cut into 1/4 inch diagonal slices, toasted
In a food processor combine crumbled feta, cream cheese, olive oil, minced garlic and salt and pepper to taste. Pulse until smooth and creamy.
Spread creamy feta on top of each toasted baguette slice. Top with grape tomatoes, bacon, and basil.
Now doesn’t that sound wonderful on a HOT summer evening with a coolish breeze blowing and a COLD glass of white wine or maybe Prosecco????? Oh boy. What can I say – Mom and Dad can eat enough of these little bruschetta bundles of joy to make a complete meal out of them. Finish it off with a little sorbet or maybe vanilla ice cream with fresh fruit. Magic!
Thanks to Friends Furever for this one!!
May the bacon fairy visit you soon and inspire you to try this recipe!!!!
Welcome to the Castle Kitchen! Let’s cook with BACON!
How about a recipe for a really yummy salad side dish? Great for Spring or Summer or probably any old time but this is a “warm weather” favorite with burgers around here. Mom has even made this same recipe – minus the bacon and with shrimp.
Anyway, here’s a delicious one for you to try.
Bacon Ranch Macaroni Salad
6 slices bacon
1 lb. elbow macaroni (actually the spiral macaroni works nicely too as you can see from the photo!)
1 cup mayonnaise
1/2 small red onion diced small
1 package ranch salad dressing mix
1 8 oz. package cheddar cheese cut into small cubes
Cook bacon in a large deep skillet over medium-high heat until crisp – about 10 minutes – drain on a paper-towel lined plate until cool then crumble.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
Rinse macaroni with cold water until cool; drain.
Mix cooled macaroni, crumbled bacon, mayonnaise, red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together in a large bowl.
Cover the bowl with plastic wrap and refrigerate at least 4 hours before serving.
I WANT THIS NOW!!!!!!
Yeah I think a lot of people would want this now but you have to wait until you get all these goodies at the grocery store then you can make it and eat it to your heart’s content! Also a note for those of you who don’t know what ranch dressing in a package is all about. You CAN find this in the grocery store where the “make it yourself” salad dressing stuff is – in our store it’s on a top shelf above the regular bottled salad dressings. If you can’t find it – use salad dressing – I’m thinking it would work out – it will be a lot more “CREAMY” a salad but nothing wrong with that either!
Our motto around the Castle…………
Happy Saturday Bacon Lovers!
Happy Almost Mother’s Day to All Moms (especially mine!)
In honor my Mom and her addiction to potatoes among other things (!) I am making a special bacon potato casserole for cooking class today. This is one of my Mom’s fave ways to eat potatoes even though (yes she knows) she shouldn’t eat so much starch. Anyway, it’s a special day tomorrow so I’m making it for HER and for YOU too!
Potato Bacon Casserole
Nonstick cooking spray, for greasing the baking dish
6 large russet potatoes
8 ounces sliced bacon (or more!)
1 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup (1/2 stick) unsalted butter
Pinch garlic salt
Pinch freshly ground black pepper
2 cups grated Cheddar
- Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
- Peel the potatoes and cut them into 1-inch cubes. Boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
- While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
- Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
- Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.
Mom this is just for you but I have a feeling other Moms will enjoy it too!!!
Love, Your KING of Hearts, Teddy
Friends, Romans, Country………oops – wrong speech!
Hello everyone and welcome to Cooking With The King of Bacon!
I’ve got a very yummy recipe for you today – and you can put as much bacon in it as you want………….recipe calls for an amount but like most recipes – it’s a guideline and not a set rule so add or subtract as you like but one thing I can promise you – this sure tastes good (The Royal Mom says so).
Oven Swiss Steak
- 8 bacon strips
- 2 pounds beef top round steak (3/4 inch thick)
- 2 cups sliced fresh mushrooms
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 cup chopped onion
- 1 to 2 teaspoons dried tarragon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup heavy whipping cream
- Minced fresh parsley, optional
- In a large cast-iron or ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Crumble bacon and set aside.
- Trim beef; cut into serving-size pieces. Brown on both sides in drippings. Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325°, until meat is tender, 1-1/4 to 1-3/4 hours, basting twice.
- Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until heated through, 3-4 minutes. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.
I think what Garfield is trying to say is that the Swiss Steak was delicious but he still has room for his cherry pie dessert. Good for you Garfield! You’re a bigger and better man than I !
But not THAT much bigger (hahaha) !!
Give this one a try gang……trust me…….you’re gonna love it.
Royal Hugs, King Teddy