Greetings from the Kitchen of Castle Baconia – my home sweet home!
Ready for your FIRST baconized recipe of the new year? I’ve got one that “the father of the King” has blessed – big time – mainly because it’s got his favorite thing in it – BEEEEER!
Well you might be a little young to approve but you get the drift.
Here you are………..you can thank me after you eat your first slice………………..
Bacon Cheese Beer Bread
- 3 cups self-rising flour
- 1/2 cup sugar
- 12 oz beer (keep in mind that bitter beers become much more bitter when cooked)
- 8 oz cheese 3/4 cut into 1/2 inch cubes, 1/4 shredded
- 2 pieces of bacon just undercooked (do not pat off the grease), chop up the bacon (by the way – the recipe says two slices – I say more!)
Preheat the oven to 375 degrees.
In a large bowl mix together the sugar and the flour. Gently mix in the the beer. The batter will be thick.
Mix in the cheese cubes and bacon.
Pour the batter into a greased bread pan. Top with shredded cheese.
Bake for 40 minutes.
- Remove from pan and let it cool for about 20 minutes on a rack before cutting into it (this is the toughest part – WAITING!!!!)
Now I know that lots of people don’t indulge in alcohol but let’s face it – a lot of the alcohol is long gone when you cook with it and this is really delicious – SO THERE!
No need to get testy!
Give this a whirl………..you will be glad you did – it’s really delicious!!
We can only hope!
Happy Baconday! Your King…….Teddy
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
- One 8 oz. package cream cheese softened
- Eight slices bacon cooked and crumbled
- 1/3 cup Grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon milk
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- Heat oven to 375 degrees F.
- Mix all ingredients except crescent dough.
- 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.
- 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………
Countdown to Christmas continues next week with another great baconized recipe – stay tuned – we’ll have you ready to party in no time.
Greetings Bacon Lovers! Hope you aren’t so stuffed with stuffing and turkey and other STUFF (!) that you can’t imagine making a delicious bacon dessert!
Oh – and before we go any further – I have a WARNING WARNING WARNING…………the following recipe has ALCOHOL in it! The evil alcohol so it’s not really a kiddies recipes – got it? What it definitely is though is DELICIOUS. Just the right treat to have at a gathering but don’t wait for THAT to enjoy these OK?
5 oz can evaporated milk
1 cup semisweet chocolate chips
1/2 cup spiced rum
1 package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners’ sugar for rolling
1 lb. hickory smoked bacon, cooked, chopped
Line a baking pan with foil and lay your bacon strips on it. Place it in the oven then turn the oven to 400. Cook for 17-20 minutes. Drain grease from bacon, chop, and set aside.
In a food processor, chop up the vanilla wafer until they are in tiny pieces.
Melt chocolate chips and evaporated milk in a bowl over a boiling pit of water, stirring frequently until smooth. Remove from heat.
Stir in the crushed vanilla wafers, bacon, and rum until well blended.
Roll the dough into small balls and roll the balls in chopped walnuts, then repeat in confectioners’ sugar.
Store covered in the refrigerator. Eat responsibly!
Obviously not for the kiddies but I can think of a few adults who would certainly enjoy these and I bet YOU can too! How’s this for a really wonderful adult treat? I think my parents deserve a treat once in a while – after all – they get treats for ME all the time – it’s time they had a treat too…………………….
If only it was that easy!
Ahhh….it’s good to be King and spend Saturday mornings in the kitchen with you!
Hugs, King Teddy
Hello Bacon Lovers! Today I have my Guest Chef and friend Raz back in the kitchen with me!
Yes indeed – it’s my buddy and pal Raz from FRIENDSFUREVER. Raz is joining me again today because his Mom Miss Sharon sent us a FABULOUS baconized recipe that we absolutely MUST SHARE with all of you. I thought it would be nice if Raz would help me out as we make this goodie for all of you today in the Castle………….
I’m trying to give you all a lot of FUN and tasty recipes for the holiday season – snacks, appetizers – anything goes! Ready?
Spiced Bacon Nuts
- 3 cups mixed nuts (roasted and salted)
- 5 slices thick cut bacon, cooked and crumbled
- 3 tbsp vegetable oil
- 1 tbsp brown sugar
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1/4 tsp cayenne powder
- 1/4 tsp salt
- Heat oil in a large pan over medium-high heat.
- Add nuts to pan and coat with oil. Stir until peanuts are warm. Add in chili powder, cumin, brown sugar, salt, and cayenne powder. Stir in bacon and gently stir until well coated.
- Remove from heat and drain on paper towels for about 10 minutes.
- Store in an airtight container in the refrigerator for up to a week.
Now I must say that if there’s too much HEAT in this recipe for you (spicy stuff) then you surely can cut back on the amounts OR even leave out any of the hot stuff that your tummy would be mad at you for using. After all, food is NOT torture – it’s FUN!!!
My Mom makes what she calls “spiced nuts” every year at Christmas and they are SWEET – they do not have any “kick” to them. That’s why this is a very interesting variation – not only does it have bacon in there for some nice salt but there’s a little sugar and lots of spice. Since my Mom loves nuts that have sweetness to them, she used TWO tablespoons of brown sugar in this recipe. It’s TOTALLY up to you. Recipes are GUIDELINES so decide what you want and go for it.
Raz, it’s been a blast cooking with you today! Now that you’re an experienced Guest Chef you know you are welcome any time at all here in the ROYAL KITCHEN!!! Thanks for the help and please give your Mom a hug from me for sending in the recipe.
See you all next week for more bacon fun in the kitchen!!
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
- 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
- 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!
It’s good to be King – especially around the holidays! Join me next week for another winner…..
Greetings Bacon Fans – It’s November and time for my “Thanksgiving Treats” bacon recipes!
I’ve got a super duper easy one for you to start things off this month. In fact, this one is ridiculously easy. Not sure if you are a fan of “Rice Krispy Treats” – so simple to make and kids (and lots of adults) love them. This is a version of that to some extent with a few of the same ingredients – only this has BACON IN IT………….what’s better than ANYTHING with bacon??????
PEANUT BUTTER BACON RICE CRISPIES
3 slices of thick cut bacon
1/2 cup chunky peanut butter
4 cups mini marshmallows
6 cups puffed rice cereal
In a large pot, fry bacon. Once cripsy, remove from pan and pour off the majority of the grease (it’s ok if some stays on there). Allow bacon to cool completely, then chop. Add peanut butter and marshmallows to pot and melt on low heat. Once melted together, add rice cereal and bacon. Stir to combine. Press into a 9×13 baking dish lined with parchment paper. Allow to cool completely, slice and serve!
See what I mean? EASY PEASY? And of course bacon in the mix which makes everything better. This is a nice “grab it and go” kind of breakfast OR snack any time of day. We’ll be giving you all kinds of bacon goodies this month. Don’t you just LOVE Thanksgiving and the month of November???
Short answer: YES Long answer: Heck YES
Happy Saturday from the land of bacon……..and your King
Ahhhh….all the comforts of throne…..I mean HOME…..
Next Saturday – it’s a date! Right?
Greetings Bacon Fans – Welcome to the Halloween Edition of Bakin’ With Bacon!
This isn’t really a Halloween “treat” per se – at least not the traditional treat – but it definitely is a TREAT TO EAT! The Royal Mom is a VERY BIG fan of bread puddings – all kinds of bread puddings and this one was a natural since it has cheese and apples in addition to bacon. It’s just very tasty and the topping of syrup and walnuts is PERFECT with it. Cool thing about this one is it’s nice for when you have company overnight – you can make it ahead – put it in the refrigerator, then take it out the next morning to bake.
Apple, Cheddar and Bacon Bread Pudding
- 3 tablespoons butter
- 2 medium apples, peeled and chopped
- 1/4 cup packed brown sugar
- 6 cups cubed day-old French bread (doesn’t HAVE to be French bread but it is best made with a country-style heavy bread vs. regular sandwich bread)
- 1 pound bacon strips, cooked and crumbled
- 1-1/2 cups shredded sharp cheddar cheese
- 5 large eggs
- 2-1/4 cups 2% milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup maple syrup
- 1/2 cup chopped walnuts
- In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely.
- In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight.
- Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 45-55 minutes or until puffed and golden, and a knife inserted in the center comes out clean. Let stand 15 minutes before serving.
- In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding.
Bake some TREATS for yourself this Halloween!!
See you next week in the Castle Baconia kitchen……………..