Tag Archives: king of bacon

Bakin’ With Bacon And The King!

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Welcome to the King’s Kitchen!   You want an EASY recipe???  I’ve got it!

Indeed I do.   This one isn’t just easy, it’s delicious.    The photo we have to go with the recipe shows brown bread which I know is tasty as can be for the dipping, BUT my parents tried two other things:  thinly sliced baguette AND regular crackers.    VERY GOOD was what I heard them both say.   So you can use anything you want to put this dip on – but the best thing to put it on is your tongue!   Yep – it’s truly yummy.

READY?

 

Ohhh la la!  Bacon Beer Cheese – delish!

This is so easy, I’m not even giving you a separate ingredients/directions list.   This small paragraph has the whole thing!!

Cook 6 chopped bacon slices in a saucepan; remove, leaving the drippings. Melt 2 tablespoons butter with the drippings. Add 1/4 cup flour and cook over medium heat, stirring, 2 minutes. Add 1 cup each cream and beer, 1 tablespoon Dijon mustard and 1/2 teaspoon smoked paprika; simmer 5 minutes. Stir in 2 cups grated cheddar until melted. Serve topped with chopped scallions and the bacon.

See?  Easy right?   Also extremely good.    As usual my Mom used her favorite cheddar – sharp – but any cheese actually would do – cheddar just has more bite to it.    Plain paprika works but we have smoked on hand because my Dad loves it on his grilled cheese sammmmmmmiches!   Can you believe it???

So this is very tasty stuff and perfect for entertaining guests OR binge-watching TV OR watching a movie at home.    What’s not to like with ingredients like this.

I’ll start looking for another fab recipe for next Saturday but until then – give this one a try.

 

Nap time for the King…….!   

Hugs, Teddy the Bacon King

 

 

Bakin’ With Bacon and the King!

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Hello Citizens of Baconia!   It’s time to join me in the Castle kitchen for another recipe!

Now you know I always try (or at least almost always try) to give you an EASY PEASY recipe.    This one certainly has a lot more STEPS and maybe a few more INGREDIENTS than usual but it actually is easy and not only that, it’s incredibly delicious so that has to count for something right?????

Maple-Bacon-Pecan-Cinnamon Roll Monkey Bread

Ingredients
  • 10 slices bacon, cooked and finely crumbled
  • 1/2 cup pecans, finely chopped
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
  • 2 (8 count) cans Pillsbury Grands refrigerated cinnamon rolls
  • 1/2 cup light brown sugar, packed
  • 6 tablespoon pure maple syrup, divided
  • 1/2 cup butter, divided
  • Cinnamon roll icing from above listed canned cinnamon rolls

Instructions

  1. Grease your bundt cake pan with nonstick cooking spray WITH flour or grease and flour your pan. Set aside.
  2. Add bacon, pecans, sugar and cinnamon to a large bowl and stir to evenly combine. Add half of the mixture to a large freezer size bag. Set aside.
  3. Cut each cinnamon roll into 4 quarters, then roll each quarter into a ball.
  4. Melt 1/4 cup butter in a large microwave safe bowl. Stir in 3 tablespoons maple syrup. Add half of the dough balls and gently toss to coat with a spatula. Remove balls from butter/maple mixture and add to sugar/bacon/pecan freezer bag and toss to coat. Arrange coated balls in the bottom of your bundt pan and sprinkle any remaining pecans/bacon/sugar from the bag on top.
  5. Repeat process by adding all remaining dough balls to remaining butter/maple mixture and gently toss to coat. Add balls to freezer bag along with remaining cinnamon/sugar/bacon/pecan mixture and toss to coat. Layer coated balls in your bundt pan and sprinkle with any remaining pecans/bacon/sugar from the bag.
  6. Melt 1/4 cup butter in microwave safe bowl. Stir in 3 tablespoons maple syrup and 1/2 cup brown sugar and stir until smooth. Pour evenly over dough balls.
  7. Bake at 350 degrees F for 30- 32 minutes or until balls are cooked through. Cool in pan on wire rack for 10 minutes.
  8. Invert onto a serving plate and drizzle with pre-packaged icing when ready to serve..

I can hear you  now saying – GOSH THIS IS A LOT OF TROUBLE…………………trust me – you won’t even think about how much trouble it might have been to make this as you’re enjoying it with your morning coffee (or your after dinner liqueur says Mom).     This is really one very yummy treat.

MY ALL TIME FAVORITE!

My work here is done – now I’m going to have some monkey bread!

It’s good to be King – I get to sample all my own recipes!   Happy Caturday!  

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 Bacon and The King

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Welcome to the Castle Baconia Kitchen – I am YOUR KING!

We’re ready to bake up another delightful and delicious baconized treat for you to try at home.    I got notes from several of you saying by recipe last week for a good old delicious BLT fired up your love of bacon again and I’m so happy to hear that.    The BLT is a classic but adding some of those “optionals” makes it extra good.

This recipe I’m giving you today is EASY……………..and possibly addictive!

Candied Bacon Butter

Ingredients

1 stick butter slightly softened

3 slices bacon

1/4 cup brown sugar

Steps

  • 1     Lay bacon out on a baking sheet and cover each slice with some brown sugar totaling approximately 1/4 cup of brown sugar (a little over a tablespoon on each slice).
  • 2     Bake in preheated oven at 350°F until crispy and slightly brown on the edges. Be careful because the sugar will burn quickly!
  • 3     Chop bacon as small as you can and mix with softened butter until uniformly mixed.
  • 4     Shape butter into a stick using plastic wrap and store in the fridge until hardened.
  • 5     Serve on toast, bagels, baked potato, steak, burgers, or corn on the cob. Fry an egg in it, saute some onions with it, use it in a brownie recipe.

And I bet you can think of some other ways to use this “special butter” too.    It really is terrific on ALL of the things I mention in Step 5 though – surprising just how tasty and it couldn’t be more simple to make.    If you have trouble shaping the softened butter with bacon in it into a stick – no biggie – tastes delicious no matter WHAT shape you store it in –  but it’s really not tough to do.

So I promised you easy and this would be for sure in that category!     And oh boy oh boy oh boy is it TASTY!!

There’s something about the aroma of bacon frying that brings EVERYONE into the kitchen right?   EVERYONE!

I will see you next Saturday for more bacon delights!  

 

 

 

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’ with Bacon and King Teddy

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Hello Bacon Buddies!

Time for our weekly get together where I share some occasionally weird or strange bacon recipe (on the other hand it might be something terribly FABULOUS too) with all of you.    It’s up to you to see if it tickles your “bacon fancy” or not and this one could go either way.    It’s a rather unusual recipe but guess what – even though apparently this started out as a JOKE many years ago, it caught on eventually and is somewhat of a gourmet item now.    WHAT AM I TALKING ABOUT???

Bacon Ice Cream that’s what!

Actually this recipe is for Maple Bacon Ice Cream which just happens to be even better than the original recipe.    This is kind of a complicated recipe I grant you AND it needs some special equipment like a candy thermometer and an ice cream maker but then again – both of those things are available at most stores for relatively cheap these days.    And WHO doesn’t love homemade ice cream of ANY kind????    So anyway, here’s the recipe in case you are UP FOR IT.

Ingredients

1 cup grade B maple syrup

4 cups half-and-half

1 1/2 cups granulated sugar, divided

5 egg yolks

1/2 pound thick-cut bacon (about 6 slices)

Directions

  1. In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside.
  2. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges.
  3. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight.
  4. Preheat the oven to 425 degrees F.
  5. Cook the bacon – bake in oven OR fry in fry pan – whatever you want – just make sure it’s crispy, let it cool, then finely chop.
  6. Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces.
  7. Freeze the custard in an ice cream maker according to the manufacturer’s instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.
  8. BYOC: Try adding some cayenne pepper to your chopped bacon before you stir it into the melted sugar.
  9. Special equipment: candy thermometer, ice cream maker.

 

I have to tell you that there are a lot of recipes out there for bacon ice cream (believe it or not) and some of them are less complicated than this one but this is the one we tried (that’s the ROYAL WE).    It was delicious but then we are fans of anything bacon around here.

There’s no denying it!   It’s true!

Bon Appetit!    Your King…………………….

 

 

Bakin’ With Bacon For Mom’s Day!

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It’s Mother’s Day Tomorrow – want something SPECIAL to give her for breakfast???

Well of course you do…………and this might be it…………..I’m giving you the recipe NOW so you can go shopping and get the stuff you need – this really is delicious and I know she will feel EXTRA SPECIAL with a bouquet of flowers and this on the breakfast table!

I saw this one online and I HAD to share.    Gosh – this is quite a fabulous treat and it’s definitely extra good with the French bread since it’s crusty and thick and delicious.   Can you make it with any other kind of bread?  Of course but the French Bread loaf is a great size vs. a bagette.    Here’s the scoop:

Ingredients

  • 4 eggs
  • 1/4 cup milk
  • 1 tsp cinnamon- divided
  • 1-2 dashes of nutmeg
  • 1/2 tsp vanilla
  • 4 slices of bacon- cooked and crumbled
  • 4 oz cream cheese- at room temp
  • 1 1/2- 2 Tbs maple syrup
  • 8 slices french bread

Instructions

  1. Cook bacon til crispy, then crumble or chop into small pieces.
  2. Beat the cream cheese til smooth, then beat in the maple syrup. Test the flavor, add more syrup if desired. Fold in the crumbled bacon with a rubber spatula. Set aside.
  3. Preheat griddle to 325 degrees, or on the stove at medium heat. Cut 8 slices of French bread about 1 inch thick. In a pie pan, or 8×8 baking dish, crack the eggs and add 1/2 of the cinnamon. Mix carefully with a fork. When cinnamon is mixed in add the vanilla and nutmeg and stir again. Add the milk and stir.
  4. Grease griddle with shortening. Dip two pieces of bread at a time into the egg dredge. Let them sit for 10-15 seconds before turning them over to repeat on the other side. Place the soaked bread onto the hot griddle. Repeat with two more slices of bread. Add the remaining cinnamon to the egg mixture and repeat process with last four slices of bread. Cook for 2-3 minutes per side, or until golden brown. Adjust heat if necessary.    NOTE:  I used a regular skillet as I don’t have a griddle and it worked JUST FINE!
  5. Spread about 1/4 cup of the cream cheese mixture between two slices of the French toast. Top with powdered sugar, jam, or syrup. Eat while still warm.

 

WHAT DID I TELL YOU?   Is this not a dreamy recipe?   Oh yeah…………………….and the reason the cinnamon is divided up is so that the first four bread slices don’t “suck up all the cinnamon” in the egg mixture – bread will absorb all the yumminess and if you have another batch of cinnamon half way through the process to add then the egg mixture stays nice and cinnamon-ey !     Note that this is a recipe for FOUR people…….but then again, maybe YOU could eat two of these “French toast sandwiches” yourself?    Maybe – maybe not – it’s very delicious but if you can always have some bacon on the side you know.    Can’t have too much bacon.

Happy Mother’s Day to Moms everywhere…………

Me and Mom playing when I first came to live with her and Dad…..

A Mom’s arms are the bestest spot to be!

It’s good to be King !

A “bittersweet” P.S. from Mom……………eight years ago yesterday I started One Spoiled Cat with my precious boy Sammy.   I had no idea that we’d get so many followers and friends but we did and I am grateful.    I still miss Sammy every single moment of the day but Teddy certainly has made things FUN around here too.    He’s just as special as Sammy was in his own ways.   Thanks to all of you who noticed it was our blogaversary yesterday !!   We’ll be here as long as my fingers work on the keyboard and Teddy and I have things to say………thank you for your friendship.   

Love, Pam

Bakin’ With Bacon and King Teddy

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Hello From Castle Baconia’s Kitchen!

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?!

Bacon Wrapped Crackers – a fab snack!

INGREDIENTS:

1 pkg. bacon – thick cut or regular cut – doesn’t matter.

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!

 

DIRECTIONS:

  1. 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.
  2. Cut strips of bacon in half, then lay the crackers in rows
  3. 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)
  4. 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?

Enjoy!   Happy Caturday, King Teddy

Bakin’ With The King on Saturday

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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.

BACON JAM

Ingredients

  • 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

Method

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!!   

Hugs From King Teddy