Tag Archives: fun with bacon

Bakin’ With Bacon, the King, and a Guest!

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Greetings From Baconia!   It’s Your King AND a Guest Chef Today!

Yes I have a guest with me in the kitchen and it’s someone a lot of you already know – my buddy from Friends Furever – RAZ!    His Mom found a yummy bacon recipe for me to pass on to all of you so I thought I’d invite Raz to help me whip this up on a “trial run”for you.

BLT Sushi

INGREDIENTS
10 slices bacon
2 tbsp. mayonnaise
1 c. chopped tomatoes
1/2 avocado, diced
1 c. shredded romaine
Kosher salt
Freshly ground black pepper
DIRECTIONS
  1. Preheat oven to 400° and place a wire rack over a large baking sheet. Place 5 slices bacon side by side. Lift one end of every other bacon slice and place another bacon slice on top of the lifted pieces. Lay slices back. Next, lift opposite bacon slices back and place a bacon slice on top. Lay slices back down. Repeat weaving process until you have a bacon weave of 5 strips by 5 strips. Set bacon weave on prepared baking sheet.    (I know this sounds complicated but it really isn’t – try this “weaving” with bits of ribbon or paper first until you get the hang of it!   It makes a PERFECT “wrap” for the contents in this recipe!)
  2. Bake until bacon is cooked but still pliable, 20 minutes.  (This is important – pliable means the bacon is not crisp and stiff – otherwise you will have trouble rolling it after contents are in!!)
  3. Pat bacon weave with paper towels to drain fat and transfer to a piece of plastic wrap (it helps with rolling!)
  4. Spread mayo on top of bacon weave in a thin layer, then top bottom third of bacon weave with tomatoes and avocado. Sprinkle romaine all over and season with salt and pepper.
  5. Starting from the bottom, tightly roll, then slice crosswise into “sushi rolls”.

Here’s what the “bacon weave” looks like after it’s cooked – still not too crispy to “bend” for a roll – AND this is a bigger bacon weave than we are doing for this recipe – you only have five strips by five strips of bacon and this one has 7 but you get the idea……   

Here’s what it looks like after rolling and slicing:

Oh boy oh boy oh boy…………..Raz this is really super easy AND super delicious don’t you think?????

Thanks a whole bunch for helping me out with this recipe today Raz…………….and please, give your Mom a big hug from THE KING will you?    It was great that she thought this would be a good recipe to share…………she was RIGHT!

Sorry guy – we used all the bacon we had for the sushi!

It’s GOOD to be King and it’s nice to have a Guest Chef too!

 

Bakin’ With Bacon and The King

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Happy Saturday from the Castle Baconia – I am your KING!

I always enjoy taking over the kitchen here on Saturdays from our usual royal Chef.   He gets a day off and I get to share a bacon recipe with all of you…………..today’s is a yummy one too I’m sure you will agree.

Bacon and Chicken Pan-Fried Sandwiches

INGREDIENTS  (for four sandwiches)

  • 8 slices bacon
  • 12 cup mayonnaise
  • 2 garlic cloves (minced)
  • 2  tablespoons lemon juice
  • 1 tablespoon chives (chopped) – and this is optional too
  • 1 cup chicken (cooked and shredded)
  • butter (for spreading)
  • 8 slices sourdough bread
  • 8 slices smoked cheddar cheese

DIRECTIONS

  • Cook bacon until crispy
  • Place the mayonnaise, garlic, lemon juice, chives and chicken in a bowl and mix well to combine.
  • Spread both sides of the bread with butter (you will fry sandwiches butter side down of course!!)
  • Put cheese slice on bread, add cheese and chicken mixture, top with another slice of cheese and bread.    You have enough mixture for FOUR of these sandwiches!
  • Heat a large non-stick frying pan over low heat and cook the sandwiches in batches if necessary for 3-4 minutes each side or until golden and the cheese is melted.

Oh do I have to tell you how divine this is?    We love chicken around here and bacon too so how can you miss with this combo.   Also, I know this is NOT a “diet option” but when my Mom made this she fried boneless chicken breasts for the chicken – of course we had more than the cup we needed for this recipe but she and my Dad love fried chicken sandwiches.    Anyway I’m mentioning this because the crunch from the fried chicken and the crunchy bacon were a GREAT combination for those who love that CRUNCH!   Mom didn’t shred the chicken TOO much either – left it kind of chunky.  Make these sandwiches however YOU want to – just use the ingredients we gave you and you can’t go wrong!!

So are you interested in making this one?    I hope so……….it really is easy as you can see and maybe a combination of things you wouldn’t have thought of……….but DEFINITELY delicious!

See?  Even doctors recommend bacon!  

 

Have a Royal and Bacon-filled Weekend!!!!

King Teddy

Bakin’ With The King

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Happy Saturday to all Baconians!

It’s me again………..the King of Baconia who every Saturday, takes over the kitchen from the regular Castle Chef for a morning of baking something delicious that involves BACON!    Our Chef here att he Castle really doesn’t mind……..he looks cranky but he isn’t – right Francoise??

My King, it is my pleasure to turn zee keechen over to your Royal self so I may have zee break !!

Good – I will let you know when I’ve cleaned up the kitchen with help from the Castle Cleaning Crew and you may re-inhabit your domain!

I’ll do trash removal!

I’ll do vacuuming!

I’ll do dishes!

I’ll do windows!

I’ll clean countertops!

I’ll snoopervise!

So what will I be cooking for you today?

The PERFECT BLT

WHAT???????????????   But we ALL know how to make one of those you say…………..that may be true, but there are a couple of extra touches that make it even more delish – just a simple BLT or add some extras if you like……………. you’ll agree with me – I bet you will!

INGREDIENTS:

6 pieces thick-cut bacon

  • 8 slices good bread
  • About 4 tablespoons mayonnaise (I use Hellmann’s)
  • Nonstick cooking spray
  • 1 large perfectly ripe tomato, cut into 4 generous slices, or 2 plum tomatoes, cut into 4 lengthwise slices each
  • Kosher or coarse salt and freshly ground black pepper
  • Romaine or iceberg lettuce, about 8 sandwich-size pieces

 

1. You can either bake your bacon (add 4 to 6 extra minutes to the cooking time), or you can heat a skillet over medium heat and cook the bacon for about 6 to 8 minutes, turning it every few minutes until it is nicely crisp, but still pliable. Remove the bacon to paper towels to drain, then cut each slice in half crosswise.
2. Spread about 1 teaspoon of mayonnaise on 1 side of each piece of bread. Spray a large skillet with nonstick cooking spray and heat over medium heat. In the skillet, place as many slices of bread that will fit, mayo side down, and griddle them up until the mayo side of the bread is nicely browned, about 1 minute. Remove the bread from the skillet, let rest browned side up, and griddle up any remaining slices.
3. Place 4 of the slices of toast browned side down on a cutting board. Place a tomato on each piece, season lightly with salt and pepper, place 3 half slices of bacon on each slice of tomato, and top with a couple of pieces of lettuce. Generously spread the rest of the mayo on the non-browned side of the remaining slices of bread, and top the sandwiches with them browned side up. You now have a perfect BLT.

 

Now, remember I said you could jazz this up with some “details”?    Check these out:

• Swap out the plain lettuce for arugula, spinach, or watercress
• Swap out the bacon for pancetta (but bacon is best!)
• Add grilled or caramelized onions or a thin slice of raw onion
• Add a fried egg
• Add a slice of avocado or guacamole, or make a quick guac-ish mash smash up some avocado with lime juice and maybe some minced scallion or minced cilantro
• Mix the mayo with some smoked paprika, hot pepper sauce, minced fresh basil, cilantro, or another fresh herb or your choice
• Add a sautéed thin chicken cutlet (when I say THIN I mean THIN)
• When you’re browning the bread, you could add a slice or a smear of cheese on half the slices (on the top as you brown the bottom – any cheese, such as cheddar, Monterey jack, brie, or goat cheese. Cover the pan for 1 to 2 minutes until the cheese melts slightly, and then assemble the BLTs (lightly mayo the non-browned side of the remaining 4 slices of bread).

My Mom’s favorite addition is avocado………..of course not everyone is in love with avocado like she is but try one of  the other optional goodies………….Adding the fried egg makes it a perfect breakfast sandwich for instance!

See?   The wonderful BLT is just plain delicious no matter how you slice it (hahahahaha – I made a joke!).     Trust me……..

Remember the BLT!    The original bacon treat!   

King Teddy

Bakin’ with Bacon and King Teddy

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Welcome Visitors to Baconia – the land where bacon rules! 

I am your Chef, King Teddy – yes it’s good to be King………….and I take over the castle’s kitchen every Saturday to share a recipe with all of you who love bacon as much as we in Baconia do.    Last week I gave you a VERY COMPLICATED recipe which is not “the usual” for me.   I generally give you something pretty easy to make but threw you for a loop last week.     I’m making up for that this week with not only an EASIER recipe but a very very yummy one too.   In fact, this is one of the BEST snacks or “take to the neighbors for drinks” or “bring on a picnic” things EVER.     And just for your info – this recipe calls for 8 strips of bacon but when we tested it we used TEN strips – like any self-respecting bacon-a-holic would!

Ready?

LAYERED BLT DIP

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1 cup finely chopped lettuce
  • 8 bacon strips, cooked and crumbled
  • 4 plum tomatoes, chopped
  • 4 green onions, chopped
  • 1-1/2 cups shredded cheddar cheese
  • Toasted French bread baguette slices

Directions

  • In a small bowl, beat cream cheese, mayonnaise and Parmesan cheese until blended; spread into a large shallow dish. Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. Refrigerate until serving. Serve with bread slices.

 

Did I say EASY?    Did you think I was kidding?     This really is easy and if you’re a fan of the BLT (which the Royal Parents of ME are) then it’s right up your alley.    Give it a whirl.  Oh boy.   And we discovered while we made this that I am a fan of cream cheese.    HAHAHAHA

I know that you all are not “average” right?  I know I’m not!

I’ll see you here in the kitchen next Saturday?   

The King……..

Bakin’ in Baconia on Cinco de Mayo!

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Que pasa??   Welcome to the Temporarily Mexican Kitchen at Casa De Baconia!

Since it’s almost Cinco De Mayo, how could I possibly NOT show you how to make something fabulous involving bacon?    This is one most of you are familiar with but now you will know how to make them for yourselves!!     A couple of notes:  Avocado isn’t necessary but we are an avocado-loving household…….you don’t need kosher salt but it’s nice and chunky…….!

Ingredients:  (makes four tacos)

16 slices bacon, halved
Freshly ground black pepper
6 large eggs
1 tbsp. whole milk
1 tbsp. unsalted butter
kosher salt
2 tbsp. Chopped chives
1/4 c. Shredded Monterey Jack
1 avocado, sliced
Hot sauce, for serving
Directions
Prep Time: 0:25
Total Time: 0:45

  1. Preheat oven to 400° and line a large, rimmed baking sheet with foil. In one corner, make a bacon weave with 8 halves of bacon each, creating a square. Repeat to make next three weaves. Season with pepper. Place an inverted baking rack on top to make sure bacon lays flat.
  2. Bake until bacon is crispy, 18 to 20 minutes. Working quickly, trim each square with a paring knife or kitchen shears to make a round shape.
  3. Meanwhile, make scrambled eggs. In a medium bowl, whisk together eggs with milk until well incorporated.
  4. In a medium, nonstick skillet over medium-low heat, melt butter. Pour egg mixture into the pan. Gently move the eggs around with a spatula, creating large curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
  5. Assemble tacos: On a serving platter, fill the bacon taco shells with eggs. Sprinkle each with cheese, nestle in a few slices of avocado, and top with hot sauce.

Have a couple of these to start your Cinco De Mayo celebration and you’ll be ready to do the Mexican Hat Dance!!

I won’t keep you – I know you have places to go and things to do on this day before Cinco…………….but whatever you do remember to enjoy tomorrow’s celebrating…………..

Mexican Hugs, Teddy Ole’ !!

Ginger mustache or black curly???  Not sure – I tried on both for this post!  HAHAHA

Baconia Salutes Dr. Seuss

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Today’s the day you silly goose

That we Baconians celebrate Dr. Seuss!

Green eggs and ham would be a good start…..

Here’s what you’d need in your grocery cart!

 

First of all we are hooking up to a bunch of blogs that are celebrating Dr. Seuss Day!    Who knows what kind of fun they’re having – just like we’re having fun in honor of “THE MAN” we all love too.   Dr. Seuss – this blog today is in your honor.   If you click the badge below you’ll be able to see links to everyone pawticipating in the HOP today!

Happy Dr. Seuss Day everyone………………..we’re celebrating today with one of the traditional foodables from the Dr. Seuss books………….. We are using BACON (of course) instead of actual ham but then it all comes from the same place right?

Green Eggs and Ham – a la Seuss!!

 

Ingredients:

  •  4 large eggs
  •  4 slices of bacon cooked until NOT YET CRISPY – needs to be “bendable” 
  •  about 3 tsp of pesto per egg
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Directions:

  1.  Preheat oven to 400F.  Grease muffin tins.  Put bacon in each tin forming ring around inside of cup.   Crack egg in – put in all of the yolk and about 1/2 the white for runny yolks or all of the white if you don’t care for runny yolks.
  2.  Put 1 tsp pesto on each egg
  3. Bake 7-8 minutes until white is set and yolks are runny OR longer if you prefer non-runny yolks.
  4.  Add a bit more pesto when you serve!
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There are of course all kinds of ways you can change this recipe around and still be honoring Dr. Seuss with some green eggs and ham – some people use spinach in the recipe – pesto is another way to add the green………it’s up to you – remember my “Baconian Chef Philosophy” – recipes are GUIDELINES – you can “wing it” and come out with something even better if you want!

I thought you might like to see what I’m wearing to the Cat Scouts Dr. Seuss party later today – What?  You didn’t know I was a Cat Scout in addition to being King of Baconia?   Oh yes I am.   My brother Angel Sammy was a Scout and I’m following in his pawtracks.   Maybe you’d like to join up?   If you’re a cat, we’d love to have you.   Just go to CATSCOUTS.COM and register!

The Cat In The Hat (or Chefs Hat??!!)

Have a happy Dr. Seuss Day……………and try some green eggs and ham won’t you?

Your King……..!!

 

Bakin’ In Baconia for New Years!

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So you survived Christmas but how about New Year’s Eve or Day or all those football games?

That’s right – you are going to need to make PLENTY of snacks/appetizers for any of these occasions coming up and we are BACK to bacon-themes and I’ve got a doozy for you.  It’s also an EASY DOOZY.   Especially if you are like my Mom (the Royal Mom of course) and enjoy using your crockpot to cook up yummy stuff while you’re cleaning the house for guests or setting a table or WHATEVER you need to do!    This snack will be ready to go.

Slow Cooker Bacon Cheeseburger Dip

 

Ingredients:

8 oz. bacon (or more of course if you are a bacon nut like we are)

1-8 oz. package cream cheese cut into cubes

1/2 lb. ground beef

8 oz. shredded cheddar/Monterey jack cheese blend (Mom gets this particular mix in a package at the grocery BUT you can always whack up your OWN combination of cheeses if you don’t like cheddar/Monterey jack).

2 tablespoons parsley (optional – adds nice color though)

1 -10 oz. can diced tomato with green chili peppers (Ro-Tel is the one Mom buys)

Directions:

  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.
  2. Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return skillet to stove, and reduce heat to low.
  3. Stir diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes; transfer to a slow cooker.
  4. Cook in slow cooker on Low until hot and bubbly, 2 to 3 hours. Stir parsley into the dip. Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.

You can serve this with just about anything – those scoop tortilla chips are good – so is thinly sliced bagette or crostinis.   It’s a “loose” dip – the scoops are the easiest.

This stuff is really delicious.   You can double it if you have a lot of people coming over or they are the type who can eat buckets of appetizers while talking, watching football, partying, watching a movie, etc.

 

So – we here at Castle Baconia will be having a New Year’s Celebration.    No fireworks though.   We are NOT big on fireworks.   Especially your King – I am not a fan.   But I will enjoy my Mom and Dad having their traditional bottle of bubbly between them to toast and bring in the New Year.   Twenty nineteen……..good grief…….time does fly doesn’t it?

A fun flashback photo – our original King of Baconia – Sammy along with yours truly your current King of Baconia, Teddy!!

Long Live Baconia…….

 

 

 

Baking Around The World: Greece

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Yassou !  

Yes that’s Hello in Greek and I know you can tell from this photo that’s where I am visiting THIS week to bring you another recipe from “around the world with bacon” !!    I’m the King of Baconia nad I can travel wherever bacon leads me right?   Right!

I have a glorious recipe for you this Saturday.    Chick-hen (which we all love) and a bunch of wonderful other ingredients INCLUDING bacon!!!!   Now it calls for four slices but if you want more – go for it.   Also while feta is optional in this recipe, feta is important as far as I’m concerned because it’s tasty and adds a lot of flavor.

EASY GREEK CHICKEN BAKE

Ingredients
  • 1.5 lbs chicken thighs bone in with skin
  • ½ tsp sea salt
  • ½ tsp black pepper
  • cup cherry tomatoes chopped in half
  • ½ cup pitted green olives
  • ½ cup quartered artichoke hearts canned or frozen
  • 5 cloves garlic peeled and chopped
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 4 slices bacon chopped
  • 1 tbsp thyme leaves
  • 3 tbsp feta cheese * optional
  1. Preheat oven to 425 F. Place chicken skin side up in a 13 x 9 x 2 inch rectangular baking pan.
  2. Sprinkle chicken with sea salt and black pepper.
  3. In a large mixing bowl combine: tomatoes, garlic, olives, artichoke hearts, thyme, lemon juice and olive oil.  Toss to coat veggies. Pour veggie oil mixture over chicken.
  4. Sprinkle chopped bacon and feta cheese over the top.
  5. On top oven rack, bake for 40 to 45 minutes and until a thermometer reads 165 F or above when inserted into a thick part of the chicken thigh while avoiding the bone.

EASY RIGHT?    RIGHT!    It’s also super yummy.

Here’s your dessert – some giggles!  Low cal and fun too!

ALWAYS LISTEN TO YOUR DOCTOR!!!!!

Are you average or BETTER than average???????   We are BETTER at my house!

Where in the world will I be next week?   I’m not sure – my Travel Department is working on it now.   I’ve said though that I would NOT mind coming back to Baconia because I miss the castle and having Bacon Saturdays in my own kitchen.    We’ll see – I may come home this week or I may not…………I’ll keep you guessing until next Saturday.

It’s GOOD to be KING!    

Bacon Around The World: Australia

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Hello friends!!!   Your King of Bacon is in Australia today – just to prove that so many places in the world have great recipes that use our FAVORITE ingredient – BACON.   This one is fabulous for breakfast and is much like quiche in the list of ingredients, etc. but it really is a MEAL IN A PIE as you will see.

Did you know that it’s WINTER here in Australia right now?  That’s right – hard for some of us who are baking right now in the hot summer sun to realize that where they are it’s cold.   Yes it sounds rather delicious to be cold when we’re burning up in the sun BUT here, it’s fireplace, heavy jacket, watch the kangaroos in the snow kind of weather.

So, here’s the photo of, and the recipe for, a fabulous dish that I think you’re going to REALLY love!    By the way, this is a recipe for TWO pies but they are smaller than the usual 8 or 9 inch pies we make at my house……you can adjust things for whatever pie tins you will be using.

 

Australian Bacon and Egg Pie

Ingredients:

5 eggs

4 slices smoked bacon

1/3 cup sharp cheddar cheese, grated

1 large potato

4 cherry tomatoes, halved

1/2 white onion, sliced

2 packages 9-inch refrigerated pie crusts (each package should have two crusts)

1 teaspoon sesame seeds

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Boil the potato until it’s soft and then drain and cut it into slices. Set aside.
  3. Fry the bacon slices until slightly crispy and then drain on a paper towel. Break into small pieces. Set aside. Using the same pan, fry the onions on a medium heat for 5 minutes. Drain and set side.
  4. Beat one egg with a fork and set aside to use as egg wash.
  5. Open one package of pie dough and lay each pie dough on lightly floured work surface. Using one (4 x 5 inch) pie tin, place the pie tin on each pastry dough and cut a slightly larger circle around it. This is the top crust. Discard excess dough.
  6. Lightly grease 2 (4 x 5 inch) pie tins. Open the second package of pie dough and gently press 1 pastry circle into the bottom of each pie tin. Press the dough up the sides and around the rim.
  7. Line each pie with a slice of potato, then a layer of bacon and onion. Sprinkle on the cheese and add several tomato pieces. Crack 2 eggs into each pie.
  8. Brush the rim with egg wash. Cover each pie with the top crust and push it down with your fingers.
  9. Brush the top with more egg wash. Press around the rim of each pie with the back of a fork to seal.
  10. Using a sharp knife, make a small incision in the top of each pie to allow for steam to escape. Sprinkle on some sesame seeds.
  11. Bake in the oven for 12 minutes. Serve hot or cold with tomato sauce

 

Now, you’ve just GOT to admit – this would be a totally dy-no-mite breakfast or lunch………or WHENEVER.    I think you could actually use as much bacon as you want in this so go crazy if you want more!   Is there any such thing as TOO MUCH bacon?

No!

Yep that’s what I thought you’d say!

You betcha guys……you definitely can haz……!!

Where will I bet next Saturday with a recipe for you?    Not sure – my Travel Agent hasn’t told me yet.   I can tell you one thing though – I love traveling but there is NO PLACE LIKE HOME!!

I haven’t found one single floor on my trip that’s as comfy as my floor at home for a “belly-up” nap!!

See you next week Baconians!

 

Bakin’ With Bacon

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Ready to do a little baking in Baconia??

I hope you are……….and I think you’ll like this one even if it’s ever so slightly overloaded with ingredients.   It’s yumminess MORE than makes up for having a longer grocery list (although I must say my Mom had most of this stuff in our pantry anyway!).

Zee Baconian Castle has EVERYTHING in zee pantry Monsieur Le King!

Yes I think we probably have the best equipped kitchen in the universe Chef………..and I thank you from my Kingly heart every Saturday when you allow me to mess up your pantry, use every pot and pan and utencil there is in this place and make a huge mess all for the sake of eating ANYTHING that has bacon as an ingredient!

Today’s recipe is a dessert………..and I’ve served these before here on the blog on special occasions but never given you the recipe………..are you ready Bacon Fans????

Chocolate Magic Bacon Bars

  • 18 KRAFT Caramels (I say KRAFT because those are the easiest to find but any caramel candies will do)
  • 1 Tbsp. 2% milk
  • 1 pkg. (16.5 oz.) refrigerated sugar cookie dough
  • 1 can (14 oz.) sweetened condensed milk
  • 1 cup Semi-Sweet Chocolate Morsels
  • 3/4 cup Slivered Almonds, toasted, coarsely chopped  (I don’t bother toasting them but you can if you want to)
  • 1 cup flaked coconut, toasted (again not necessary to toast but it does make it crunchier)
  • 6 slices Bacon, cut into 1-inch pieces, cooked  (yes of course you can make more bacon if you want to…….!)

    DIRECTIONS:

  • Heat oven to 350°F.
  • Microwave caramels and 2% milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec.
  • Line 13×9-inch pan with foil, with ends of foil extending over sides. Press cookie dough onto bottom of prepared pan. Pour condensed milk over dough. Top with layers of chocolate, nuts, coconut and bacon; drizzle with caramel sauce.
  • Bake 25 min. or until lightly browned. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

IF ONLY I COULD EAT CHOCOLATE!!!!

Yes I know what you mean………..chocolate is a no no for we cats AND dogs as well and for any human who is trying to lose weight but GOSH, chocolate is also important because it’s a mood-enhancer and SO DARN YUMMY (for humans of course).    Anyway it’s a dy-no-mite dessert/snack.

That’s what I say!!!!!    

Give these a try and make your tummy happy…………………….

Til Next Week When I Destroy the Castle Kitchen Again!!  

Your King

!

IMPOSSIBLE!!!!!!!!!!!!!

Tee Hee!!

Yep!