Greetings visitors to my kitchen…………..I’ve given the Castle Chef the day off again just so I can spend time with you passing on some of my favorite baconized recipes. I’m continuing the trend of EASY PEASY RECIPES today with one that’s almost TOO easy. However, don’t let the fact it’s easy lead you to believe it’s not good. Because it’s kind of like CANDY and who doesn’t like that?!
Crackers of your choice – Keebler or Ritz – any buttery cracker will do. Usually this recipe makes one whole “sleeve” of crackers AT LEAST.
Parmesan cheese (package of shredded parmesan is way better than using the shakeable parmesan in a can)
Brown sugar – depends on how much you put on each cracker but you don’t want to OVERLOAD them!
Preheat oven to 250F. Put sheet of aluminum foil on your baking sheet and if you have a “cooling rack” put that on top of the foil so the crackers sit “up” a bit.
Cut strips of bacon in half, then lay the crackers in rows
Place a teaspoon of parmesan cheese and brown sugar on each cracker, then carefully wrap each one in a strip of bacon. (If you’re using thicker bacon strips, use a toothpick to secure it)
Put the crackers on the rack (on top of the baking sheet), and bake them for 2 hours at 250°F.
See what I mean? Easy? It’s actually beyond easy. Now let me say this – I tried this recipe both ways………brown sugar on TOP of the whole thing assembled and brown sugar UNDER the bacon and both are delicious. I preferred the brown sugar on top myself. Also, some people think parmesan cheese isn’t necessary in this recipe and I agree. But it IS tasty with the sweetness of the sugar and the saltiness of the bacon. You can experiment yourself!!!
Two Thumbs Up!
See? Rave reviews………..you can’t ignore RAVE REVIEWS can you?
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!!
Greetings loyal subjects of the land of Baconia – where BACON RULES (and so do I!)
I’ve got another ridiculously easy recipe for you this week………….probably too easy in some ways. I think some of you like a challenge – lots of ingredients and steps and this has neither. It’s just a very tasty bacon/apple muffin that is GREAT for breakfast. Breakfast is the most important meal of the day you know so it needs to be GOOD. THESE ARE GOOD.
4 ounces (1/2 cup) butter, softened
1/2 cup packed brown sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour
2 tablespoons cinnamon
2/3 cup milk
3/4 cup finely chopped apple (doesn’t matter what kind of apple)
1/2 cup diced bacon
Heat the oven to 375 F.
Spray muffin cups with nonstick baking spray or cooking spray.
In a large mixing bowl with electric mixer, cream butter and brown sugar until light. Beat in the eggs until well blended.
In a separate bowl, combine the flour, baking powder, salt, and cinnamon; stir or whisk to blend thoroughly.
Add the dry ingredients to the creamed mixture, alternating with the milk. Stir just until blended. Fold in the apple and bacon until blended.
Immediately spoon the batter into the prepared muffin pan, filling the cups about three-quarters full.
Bake for 18 to 22 minutes, until lightly browned.
Cool in the pan for about 10 minutes, then remove to a rack to cool completely.
Makes 12 to 15 muffins.
See? Easy Peasy……..and before you ask me – of course you can put more bacon in and for that matter more apple if you want. More apple will make your muffins a little more moist but so what.
Bacon does make everything better – that’s why we are all so glad to live in the land of Baconia where bacon is abundant and Moms are hypnotized into making things WITH bacon so there’s more of a chance WE can have some!
See you next Saturday for another baconized recipe!
Hello Bacon Fans! Happy “almost St. Pat’s Day” and welcome to the Castle kitchen!
Today’s recipe isn’t GREEN but it has some green in it – if you choose to use it. There is fresh thyme in the recipe – that counts right???!!!! I’ll tell you right now before you see what I’m making for you today that this might sound like a very unusual recipe and maybe it is………but it’s an option for you if you are tired of the “same old/same old” appetizers or you have some special friends you want to make a little something different for. These are – well – yummy in the tummy as we say around here!
INGREDIENTS: (recipe makes FOUR appetizers)
1 ready-made pizza dough
4 slices bacon – thick cut or regular (as usual you can add more or less)
1 tablespoon all purpose flour
1 cup olive oil
1/2 cup ricotta
2 teaspoons chopped thyme (optional but adds a nice flavor)
Ground black pepper to tasste
20 slices of fresh peach (fresh are BEST – canned are too “wet” !!)
1/2 cup grated parmesan
4 tablespoons olive oil
Preheat oven to 475 degrees F (245 degrees C). Line baking sheet with foil.
After bacon is fried, break up into small bits..
Place 1 dough quarter on a work surface and lightly dust with flour; roll into a 1/8-inch-thick shaped crust (round or square or something irregular – doesn’t matter!). Stretch dough with your hands to an even thickness; let rest on the work surface for 5 minutes. Repeat with remaining other three pieces of dough.
Heat about 1 cup olive oil, reaching about 1/2-inch depth, in a heavy cast iron skillet over medium-high heat. Fry each piece of dough until browned and cooked through, about 2 minutes per side. The first side will be lighter than the second side. Drain the crusts on paper towels.
Transfer pizza crusts, lighter-side up, to prepared baking sheets. Spread about 2 tablespoons ricotta cheese onto each crust using the back of a spoon. Sprinkle about 1/2 teaspoon fresh thyme over ricotta layer. Sprinkle bacon bits over the ricotta-thyme layer; season with black pepper. Nestle about 5 peach slices onto each mini-pizza and sprinkle 1 tablespoon Parmesan over each pizza. Drizzle a bit of olive oil on top.
Bake in the preheated oven until cheese is melted and peaches are lightly browned and tender, 12 to 15 minutes. Cool pizzas for 5 to 10 minutes on the baking sheet.
YES I know it sounds a little weird…………..sometimes the yummiest things and strangest combinations make for the very best and most interesting snacks! You know I’m right!
Have a Green Beer on me!!!! Happy St. Patrick’s Day tomorrow………..
It is I – Your King – why in Mexican gear? Because today’s recipe is HOT HOT HOT !
Yes it might be a little dramatic but it got your attention – Si ?? Today’s recipe is for a SNACK using bacon but another ingredient is CAYENNE! Spicy stuff that is………but it’s awfully tasty on popcorn especially with the addition of some nice salty bacon!! This is good for watching a movie on TV or binge-watching a favorite series – or even some sports spectacular. Ready for this one?
Ole’ !! for Spicy Caramel Bacon Popcorn
10 slices of bacon
1 1/2 teaspoons baking soda
1 1/2 teaspoons cayenne pepper
Nonstick cooking spray
10 cups of popped popcorn (1 cup kernels)
3 cup sugar
1/2 cup water
3 tablespoons unsalted butter
2 teaspoon fine sea salt
Line bacon side-by-side on a baking sheet lined with parchment paper. Bake at 400 degrees Fahrenheit for 15 minutes, until crispy and brown. Remove and place on paper towels to drain. Press the tops with another layer of paper towels. When cool, cut into small pieces.
Mix the baking soda and cayenne pepper and set aside.
Prepare a large mixing bowl by spraying generously with cooking spray. Also, coat two spatulas with cooking spray. Dump the popcorn in the bowl.
Combine sugar, butter, salt, and water in a medium saucepan. Cook without stirring on high heat, until it becomes light golden-yellow caramel. This takes about 10-12 minutes. Remove from heat and add the soda/cayenne mixture. Careful, as the mixture will bubble up! Add the bacon bits.
Pour the caramel mixture over the popcorn and toss until coated evenly. Pour the popcorn onto a large baking pan and flatten and break into small pieces. Cool to room temp and serve, or store in an airtight container. The popcorn will keep up to four days in the fridge but I doubt it will survive that long because you will be EATING IT IMMEDIATELY!
I expect this will have you doing the Mexican hat dance all the way to the restroom. HAHAHA Sorry about that but hot stuff has that effect on some peeps…………
Make sure and have a nice cold BEVERAGE of your choice handy.
Doesn’t this popcorn sound good? Give it a try!
Now for no particular reason at all other than I find this terribly hilarious, here’s a little something for your entertainment after surviving another Bacon Blog from the Kingdom on a Saturday. ENJOY:
See you next Sunday with another baconized recipe………….Your King
I’m here cookin’ up a storm after giving the Castle of Baconia’s CHEF the day off. I wonder what he does on his day off? Clean the moat? Take a spin in the countryside? Visit his girlfriend? Well, I’m just happy to leave my regular duties as the King of Baconia to bring you some YUMMY bacon recipes I’ve found here and there.
Today’s is probably the EASIEST one I’ve ever given you. You might even think it’s just too easy to be good – but you’d be wrong! It’s excellent. The fact of the matter is, you really COULD use any two cheeses you like in this recipe but I really think Swiss and Cheddar (my preference is sharp cheddar) are a wonderful combination that compliments each other.
So, as I said – there’s something extra special about an EASY to make but “different” sandwich so here’s one for you to try.
Bacon, Tomato and Two Cheeses Sandwich (makes 4)
1/4 cup mayonnaise
2 teaspoons Dijon mustard
8 slices sourdough bread
8 slices Swiss cheese (3/4 ounce each)
8 slices cheddar cheese (3/4 ounce each)
8 slices tomato
4 slices sweet onion
8 cooked bacon strips (or more)
2 tablespoons butter, softened
In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches.
On a griddle, or in a frying pan, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.
See? I wasn’t kidding was I – easy as can be.
Well it makes me happy too or I wouldn’t be King of Baconia right? Angel Sammy passed the crown on to me because HE also was happy about bacon. One of the PERFECT foods!
Have a super Saturday, I’m headed to my throne to rest!
Greetings Loyal Subjects! Your King has taken over the Castle kitchen yet again to bring you another FAB Christmas recipe!!!
Today it’s going to be an appetizer…………perfect for when your company arrives but Christmas dinner isn’t QUITE ready to put on the table yet. Just be careful they don’t eat so much of this that they are too full to have the MAIN EVENT! You may have to remove this after 15 or 20 minutes out on the buffet table for your guests! No foolin’ !
This is another one of those “easy to make” recipes too………when you’re busy in the kitchen making a big Christmas dinner for everyone you can just put this out and let everyone help themselves with crackers, chips, or crusty crostini – make it the night before and let it come to room temp the morning of your get-together…………
1 package (8 ounces) cream cheese, softened
1 cup sour cream
5 green onions, thinly sliced
4 medium tomatoes, chopped
1 large green pepper, chopped
1 jar (16 ounces) taco sauce
2 cups shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
Tortilla or nacho tortilla chips (or something else you might like!)
In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13×9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer.
Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with chips.
Well everyone I bet you already have your holiday meals planned right? If you’re still looking for a few “what do I feed these people before the main even???” ideas, this is a good one.
Cool ornaments for your tree if you’re a BACON lover!
Yeah – why not leave Santa a pile of bacon and a glass of milk instead of the traditional cookies and milk?????
See you next week for the next to last “bacon for Christmas” recipe before the BIG DAY.
Welcome to the Castle! Where Bacon is the King (well……actually I’m the King but……)
Today I have a holiday cookie recipe for you which is totally crunchy and delicious – has a lot of yummy ingredients in it though so you just KNOW it has to be delicious when you make these. It’s got two of our Castle Baconia favorite things in it too – BACON and PECANS!
Bacon Lace Cookies
3 slices of bacon, cooked until crispy but not burnt and then crumbled to make about ⅓ cup of bacon crumbles, 1 T fat reserved
4 Tablespoons (1/4 cup, ½ stick) unsalted butter
½ cup sugar
3 Tablespoons light corn syrup
1 Tablespoon heavy whipping cream
pinch of salt
1 teaspoon vanilla
½ cup flour
heaping ⅓ cup chopped pecans
Place the oven racks in the top and bottom thirds of the oven. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.
Place the 1 tablespoon reserved bacon grease into a 2 quart saucepan. Add the butter, sugar, light corn syrup, cream and salt to the bacon fat. Turn the heat onto medium and let the mixture come to a boil, stirring constantly.
Add the flour and vanilla and continue to stir constantly for about 1 minute, until the mixture is thickened and starting to pull away from the sides of the pot.
Turn off the heat and mix in the bacon and pecans.
Using a teaspoon measure, drop teaspoons of the batter 3 inches apart on the cookie sheets (I placed 6 to a sheet). These cookies will spread–truly use just a teaspoon of the batter.
Bake the cookies until they are bubbling and a darker golden, about 6-8 minutes. Rotate the cookie sheets top to bottom and front to back halfway through.
Let the cookies cool on the baking sheet about 4 minutes, until you can gently move them to a cooling rack.
Store the cookies between paper towels–although this cookie does not taste greasy, much like bacon itself it benefits from resting on paper towels to absorb any excess oil from the nuts and bacon both. The paper towels will also prevent sticking.
Yes you CAN HAZ because I made extra!!
Surely we aren’t supposed to BELIEVE this are we????
It makes us ALL happy right?????
I truly think these cookies will make you happy too. They are crunchy, crispy, and delectable with that bacon and sweet flavor together. The other thing you need to know about them is they are addictive. But then WHAT isn’t when it’s made with bacon? Right????
Until next Saturday, this is your King in the castle kitchen in Baconia, signing off! (well actually I’m napping off…..time for a snooze).
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!
Greetings Fellow Baconians from the kitchen at Castle Baconia – I am your King of Bacon….Teddy…. and have I got a recipe for you!
Yes – we have done a similar recipe before on a Saturday morning – a cinnamon bacon roll – but this is a little different and a lot of fun to make too. I know you’re up for a challenge – after all you are BACONIANS and citizens of Baconia are brave bakers! You’ve gotta try this one – including the twisting part – that’s important for mixing the flavors up and it sure makes the texture better.
Bacon-Cinnamon Breakfast Twist
1/2 cup packed brown sugar
1/3 cup chopped pecans
1 tablespoon ground cinnamon
1/2 teaspoon plus 1/8 teaspoon salt
4 tablespoons real maple syrup
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
4 tablespoons unsalted butter, melted, cooled
1/3 cup precooked bacon, chopped (4 strips) (AND BEFORE YOU ASK ME – OF COURSE YOU CAN HAVE MORE BACON IN THIS RECIPE IF YOU WANT TO!!
1/2 cup powdered sugar
Heat oven to 350°F. Line 9×5-inch loaf pan with foil, extending up and over sides. Spray with cooking spray.
In small bowl, mix brown sugar, pecans, cinnamon and 1/2 teaspoon salt. Stir in 1 tablespoon of the maple syrup until well mixed. Lightly sprinkle large cutting board with flour. Unroll pizza dough on board. Reserve 2 teaspoons of the melted butter. Brush remaining butter evenly on dough to within 1/2 inch of short sides. Sprinkle brown sugar mixture and bacon evenly over butter. Starting with short side, roll up; pinch edge to seal. Place seam side down on cutting board. With serrated knife, cut roll in half lengthwise, forming 2 strips. Place cut side up. Carefully overlap strips 2 to 3 times to form twist. Press ends to seal. Place in pan. Bake 45 to 50 minutes or until deep golden brown and no longer doughy in center. Cover with foil last 5 to 10 minutes of bake time to prevent overbrowning. Remove to cooling rack. Cool 15 minutes. Carefully lift out of pan using sides of foil. Place on cutting board; remove foil.
Meanwhile, in small bowl, stir 2 teaspoons reserved melted butter, remaining 3 tablespoons maple syrup, the powdered sugar and 1/8 teaspoon salt until smooth. Drizzle over twist. Serve warm.
Are your mouths watering yet?????
Wait- that’s more like “foaming at the mouth” than watering!!!!!
You know there are an endless number of recipes “out there” involving bacon and I look for FUN ones to share with you and with my Mom who makes most of these recipes just because we are BACON FREAKS at my house but also because she and I won’t recommend something we don’t think is yummy. This one we have tried and Mom and both declared it a WINNER.
So give this a whirl on a weekend and see if it isn’t a hit at your house too. I bet you it will be! Also, remember, recipes are “guidelines” – if you need to substitute something that works just as well – do it. Make it yours. You have the permission of the KING (and his Mom).