Posts Tagged ‘fun with bacon’

Bakin’ with Bacon and the King!

December 7, 2019

Happy Bacon Saturday Friends!   It’s ME – The King – here in my kitchen!

 

Today I have a recipe that you might think you’ve seen before – and you sort of have – I’ve made another recipe for Bacon Appetizer Crescents in the past but this is a NEW one and it’s super easy and a very FUN little appetizer for party time.    It’s holiday party time and I’m loading you up with recipes that are EASY to serve to a group!!!  No matter what size group!!!!   Ready?

Bacon Appetizer Crescents

Ingredients

Directions

  1. Heat oven to 375 degrees F.
  2. Mix all ingredients except crescent dough.
  3. Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.
  4. Bake 12 to 15 min. or until golden brown. Serve warm.

See what I mean?   EASY!    And people love these – I should know – I tried these out on THE ROYAL PARENTS and they ate all of them in like five minutes.  It was a feeding frenzy!   Like sharks!    That’s how most people arrive to a holiday party too…..starving and ready for finger food.    Break these babies out for your guests and they are guaranteed to be happy………

Yeah baby!

Countdown to Christmas continues next week with another great baconized recipe – stay tuned – we’ll have you ready to party in no time.

Your King…………!

Bakin’ With Bacon and the King

November 9, 2019

Greetings Bacon Lovers!    I’ve got another TREAT for you today!

I know Thanksgiving is coming very soon and while this isn’t something you would have for your WHOLE meal, it’s still something that would make a very tasty appetizer for holiday time – whether Thanksgiving or Christmas.  Just a snack – or maybe even something to put on a brunch buffet if you have company!    It sure is good – The ROYAL Mom and Dad can testify to that.

Shrimp-Pineapple-Bacon Party Pizza

Ingredients

  • 2 sheets frozen puff pastry, thawed
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 can (8 ounces) unsweetened pineapple tidbits, drained and juice reserved
  • 6 thick-sliced bacon strips, apple- or maple-smoked is best
  • 1 small green pepper, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup hoisin sauce (optional – in fact I didn’t use it but it’s in the recipe and if I’d had it I would have used it – hoisin is delicious)
  • 1 carton (8 ounces) spreadable chive and onion cream cheese (it was in the cheese department in all four of our grocery stores so pretty “common” to find!)
  • 1 cup shredded Parmesan cheese, plus more for topping

Directions

  • Preheat oven to 400°. On a lightly floured surface, unfold pastry sheet; cut in half. Roll each half into a 10×6-in. rectangle. Place on a baking sheet. Fold under 1/4-in. of edges to form a rim. Prick center of pastry with a fork. Repeat with remaining pastry sheet. Bake until crust is golden, about 12 minutes. While pastry is baking, marinate shrimp in juice from pineapple tidbits.
  • Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium-low heat until crisp, about 12 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 1-1/2 tablespoons drippings.
  • Heat 1 teaspoon of drippings in skillet over medium-high heat; cook pepper until crisp-tender, about 4 minutes. Remove from skillet. Drain shrimp; add to skillet with remaining bacon drippings. Sprinkle with salt and pepper. Cook and stir until shrimp turn pink, about 2 minutes. Remove from heat; stir in hoisin sauce.
  • Spread cream cheese over puff pastries. Scatter shrimp evenly over cream cheese. Sprinkle bacon and green pepper over shrimp. Using paper towels, squeeze pineapple tidbits dry; scatter over pizza. Sprinkle with Parmesan cheese.
  • Bake until crust is browned and cheese has melted, about 10 minutes. Let stand briefly before cutting each pastry into 6 rectangles. If desired, top with addition Parmesan cheese.

KITCHEN SPY GUY:     “If I’m real quiet, perhaps The King of Bacon won’t notice me hiding in the back of the kitchen watching him make this – sure sounds delish and I want to make it myself!!!!!!”

Oh little kitty – don’t eat that leaf – I’ve got something way better with shrimpies and bacon in it!

Give this one a whirl everyone – it’s really delicious.   Would I kid you?  Nope!

YES!

It’s good to be King – especially around the holidays!   Join me next week for another winner…..

King Teddy

Bakin’ with Bacon and the King!

September 21, 2019

 

Greetings from the Baconian Castle kitchen – ready for a great recipe?

I, your King, will favor you with yet another amazingly delicious “ball of yummy” – you’ll see why I’m calling it that when you see what we’re making today.    Kind of fun – and absolutely delicious.   A great football season snack, or honestly a great and FUN dinner item or “company’s coming” snack.    Oh baby are these good!

BBQ Bacon-Wrapped Onion Bombs

MEATBALLS

  • 2 lbs. lean ground beef
  • 1 cup bread crumbs
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/2 cup BBQ sauce
  • 1 tsp. salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. thyme
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. garlic powder
  • 1/2 ” cube of cheddar cheese per meatball

ONION BOMBS

  • 5-6 large yellow onions
  • 1 lb. bacon
  • Additional BBQ sauce

INSTRUCTIONS

  1. Mix the the meatball ingredients together, omitting the cheese, in a large bowl with your hands until well combined. Preheat the oven to 425F. Line a sided cookie sheet with foil and set aside.
  2. Slice the top and bottom off of an onion and peel off the skin. Cut the onion in half and now peel back the layers. Use the two sides of the onion and see how large you need to make your meatball. Stuff the meatball with the 1/2″ cheese cube and roll into a ball. Insert your meatball in the onion halves and make sure it fits nicely, not too small or too large.
  3. Wrap each of the onion bombs with 2-3 slices of bacon depending on the size of the bomb and secure with toothpicks. Bake on the prepared cookie sheet for 40 min. or until a thermometer reads 165F. Brush liberally with BBQ sauce and bake another 5-10 min.

Not such a toughie to make is it!    Not only that, they are beyond delicious.    If you like meatballs with BBQ sauce or anything even remotely LIKE that, you’ll love these.    Don’t get too hung up in the “onion assembly” part of putting these together – as long as the meatball has onion “around” it – even if the sides don’t match, SO WHAT – you’re gonna wrap it up in bacon anyway.  The onion is a great wrap for the meatball……….and the bacon holds it all together then slather it up in BBQ sauce (save some for a bowl on the side for dipping) and you’re in HEAVEN in no time.

Football snack right?   That’s what we think anyway………….but you probably could eat these for breakfast and love them too.

I don’t have to think – I know which way I’m goin’  !!  How about you ??

King of Baconia……and I hereby issue an order that all in the Kingdom try a new baconized recipe soon – expand your horizons – enjoy your bacon!!

King Teddy

Bakin’ with Bacon and the King!

September 14, 2019

Greetings from Castle Baconia!  I’m with Chef Raz again today!

Yes Chef Raz is helping me out again today in the kitchen because he brought us a FABULOUS recipe that absolutely HAD to be this Saturday’s featured recipe.    I just knew he’d enjoy making this for you to try.    We are the DYNAMIC DUO of Baconia’s kitchen today…………….

What are we making?

Cheesy Bacon Dill Pickle Cheeseball

 

Ingredients

  • 1 Pound Bacon, Cooked and Crumbled (YES – a WHOLE POUND!!!!!!!)
  • 5 Green Onions, Diced
  • 12 Ounces Cream Cheese Softened
  • 2 Tablespoons Dill Pickle Juice
  • 1 Cup Chopped Dill Pickles
  • 1 Cup Shredded Cheddar Cheese
  • 1 Teaspoon Garlic Powder
  • Place the softened cream cheese in a large bowl and stir in the pickle juice and garlic powder until smooth.
  • Stir in the chopped pickles, cheddar, and half of the crumbled bacon until well combined.
  • Use your hands to shape the mixture into a ball.
  • Pour the remaining crumbled bacon and the diced onion in a single layer on a large plate.
  • Roll the cheese ball into the bacon and onion mixture until coated on all sides.
  • Serve immediately or cover in an airtight container for up to 2 days before serving.
  • Serve this with your favorite chips, crackers, and veggies.

 

I have to admit that the Royal Mom is not a big fan of dill pickles but with the salt and cheese and onions in there – the pickles added JUST THE RIGHT TOUCH!    Chef Raz and I highly recommend this as a snack in your own castle.    Would we lie to you?   Heck no!!!

Thank you Chef Raz for joining me again in the Castle Kitchen today…………..it was a pleasure…………now – LET’S EAT!!!

Happy Caturday with a side of bacon!!     

King Teddy

Bakin’ With Bacon and the King!

September 7, 2019

Happy Bacon Recipe Day!

Welcome to Castle Baconia where I – your King – will share yet another fantabulous (yes that’s a word) recipe with you – something that’s not tough to make but maybe something you haven’t THOUGHT about making before – a PIZZA!

Yep – who doesn’t like pizza?   The Royal Mom and Dad here sometimes have problems with tomato sauce (burp….oops) and so this one is JUST for them.   Besides, Mom loves spinach and alfredo so you can’t go wrong when you also add bacon right?

BACON ALFREDO PIZZA

Ingredients

1 package refrigerated classic crust pizza dough (I use Pillsburys but there are a LOT of them out there!)
1/3 cup Alfredo pasta sauce
4 green onions, thinly sliced, white and green parts separated
3 cloves garlic, finely chopped
1 1/2 cups baby spinach leaves (slightly packed)
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped cooked bacon (or more – I used 3/4 cup and probably could have used MORE than that!!!!!)

A note for those who can’t eat bacon or “shouldn’t” eat it – this recipe is VERY tasty without  bacon in it…….just thought you’d like to know that!!

Directions

Heat oven to 400°F for nonstick sheet pan (425°F for all other pan types). Place oven rack in low position. Unroll dough with oven-safe parchment paper onto ungreased large cookie sheet (dough bakes on paper). Nonstick parchment paper will brown during baking.

Spread Alfredo sauce evenly over dough. Top with green onion whites and garlic.  Top sauce with spinach, cheese and bacon.

Bake 17 to 22 minutes or until bottom of crust is golden brown. Top with green onion greens.

 

Don’t forget this about Santa – and just for the record – CHRISTMAS IS JUST OVER THREE MONTHS AWAY!!!!!!   Better start stocking up on your bacon supply!

Oh it’s good to be King – and it’s good to share some bacon fun on Saturdays!   Now if you’ll excuse me – I believe it’s time for the Royal Nap…………..

NAP TIME FOR THE KING!

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