Kosher salt
12-16 oz pasta
16-24 meatballs, thawed if frozen
3-6 slices bacon
1 small yellow onion, chopped
1-2 shallots, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta.

Fry bacon until crisp in a large skillet. Remove to paper towels. Add the onion and shallots to the bacon drippings in the skillet and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, a minute more or until fragrant. Crumble the bacon into the skillet over the onions and add the meatballs, cooking until the meatballs are warmed. Stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, 7-10 minutes. Stir in the cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine. Season with salt. Serve topped with more parmesan and basil.

bacon recipe courtesy of: Krista, Krista’s Kitchen, March 9, 2011

Originally posted 2011-05-02 08:51:00. Republished by Blog Post Promoter

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serves twelve

6 graham crackers (full sheets)
6 slices of bacon
1/3 cup pecans
1 teaspoon brown sugar
1 teaspoon vanilla extract

1/3 cup brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons unflavored gelatin
3 tablespoons water (room temperature)
1 1/2 cups non-fat/skim milk
1 egg yolk
2 1/2 teaspoons vanilla extract
2 bananas (medium, very ripe, but not too mushy)

Whipped Cream Topping
1/2 cup heavy whipping cream
1 teaspoon brown sugar
1/2 teaspoon vanilla extract

Optional: banana slices for garnish

Preheat the oven to 350F. Spread the pecans on a parchment lined baking sheet and bake until the nuts begin to brown and become fragrant, about 10 minutes. Meanwhile, cook the bacon on a griddle or in a pan until very crispy. Transfer the bacon to a plate lined with paper towel to cool. Into a food processor, add all of the ingredients for the crust, making sure to break the larger items into pieces so that they will be easier to break down. Pulse the crust ingredients until you are left with a crumb mixture that resembles wet sand.
Grease a 12-cup muffin pan with cooking spray or a little bit of oil. Evenly divide the crust mixture between the 12 cups and press the crumbs into a thin layer, working it as far up the sides of the cup as possible. You can use a small cup (like a shot glass) to press it in more evenly. Bake the crust for about 10 minutes, or until it has browned a bit. Allow it to cool before filling.
To prepare the filling, put the water into a small bowl. Sprinkle the gelatin evenly over the top to prevent clumping. Stir the gelatin until it appears to have absorbed all of the water. In a medium sauce pan, combine the brown sugar, flour and salt. In a medium bowl, whisk together the milk and egg yolk. Pour the milk mixture into the sugar mixture and cook over medium heat, whisking constantly, until the pudding thickens and begins to boil, about 5 minutes. Remove the saucepan from the heat and whisk in the gelatin and the vanilla. Let the pudding come to room temperature before filling the crust.
While the pudding cools, slice the bananas, about 1/8-1/4 inch thick. Place about 1/2 of the banana slices in the bottom of the muffin cups. Top those slices with about half of the pudding. Top that with the remaining banana slices, then the remaining pudding. Refrigerate the pies for a couple of hours so that they can set fully.
To make the whipped cream, whisk (either by hand or with a hand mixer) until it becomes frothy. Add the sugar and vanilla. Then, continue to whisk until you have stiff peaks and the mixture is thick and spoonable.
To plate, work a knife around the sides of the pie and gently remove it from the muffin tin. If some of the crust remains in the muffin cup, you can use it to garnish the plate or to sprinkle on top of the pie. Spoon the whipped cream into a plastic bag and push it into one corner. Snip the tip of the corner off with scissors, and pipe a small dollop of whipped cream onto to the pie. If you like, garnish with a slice of banana.
bacon recipe courtesy of: Carrie, Munchie Mashups, January 13, 2012

Originally posted 2012-06-07 08:11:00. Republished by Blog Post Promoter

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Oberto Bacon Jerky Giveaway

**UPDATE!**Congrats to Phairhead for winning the Oberto Bacon Jerky! Hopefully she’ll let us know how she likes it! Natazcha was originally picked as the winner but I didn’t realize that you couldn’t ship food overseas so a consolation prize is coming her way!

A couple of weeks ago I entered a Thrillist contest on Twitter (@Thrillist) to win some bags of Bacon Jerky from Oberto. All I had to do was answer the question, how much do I love bacon? Well, duh, and yes, I was one of the winners.

So I came home the next week to this box sitting on my doorstep:
Oberto Bacon Jerky box

You might know Oberto from their jerky and other meat snacks. New to their line-up is Applewood Smoked Bacon Jerky and I was psyched to try it. I opened the box to two bags of Bacon Jerky and a Bacon Wallet!
Oberto Bacon Jerky

I ripped open a bag right away and was automatically impressed by the look of the Bacon Jerky. Big pieces, thick and meaty…
bacon strip

Wow, this stuff is really, really good. Pure, fresh bacon taste, not too salty, not too fatty or chewy. It’s also not as leathery or tough as beef jerky and you could totally use this on a sandwich. I’d have no problem throwing some on a BLT. I brought a bag to work with me and everyone who tried it was really impressed. I’ve tried some other bacon jerky products and so far Oberto’s Bacon Jerky is hands-down the best.

It wasn’t until a couple of days later that I opened the Bacon Wallet…
bacon wallet

Freakin’ hysterical. Oberto filled the wallet with all sorts of fun – a Bacon Driver’s License, Bacon Jerky Business Card, photobooth photos and more.

bacon drivers license
These made me actually laugh out loud.

Anyhow, Oberto wants to give one of my readers a couple of bags of Bacon Jerky. Just leave a comment here or on Twitter (@skullsandbacon) and tell me why you need this Oberto Bacon Jerky. Comments must be in by midnight EST, Tues. May 7th. Please make sure I have a way to contact you via email or twitter when making your comment, so that I can contact you in case you win. If I can’t contact you then another winner may be selected randomly.

Originally posted 2013-04-30 21:57:00. Republished by Blog Post Promoter

Bringin’ Up a Bacon Baby…Part Dos

As you may have read below, Saturday was Lil’ Baird’s first birthday.  A nice little party was had with family. The Lil’ one took her first bite of chocolate, destroyed a cake (with some help from daddy) and ended up gettin’ a whole mesh o’ swag.  One of the gifts was this…


from my brother - Eggs and Bacon.  I love the call out on the package: “No Heat, No Mess!” Really? REALLY?!? You needed to spell that out?  My baby can’t actually fry her own bacon? 

So while she has yet to taste bacon, yet alone pork, she now has TWO bacon toys to play with!  And that makes daddy smile ;-)

Originally posted 2009-09-28 18:30:05.

Related Stories:February 12, 2013 — Bringin’ Up a Bacon Baby…All in the FamilyApril 9, 2012 — Bringin’ Up a Bacon Baby – Worst Bacon Toy EVER!
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Originally posted 2013-04-10 22:34:51. Republished by Blog Post Promoter

Cost of bacon rising

My google reader alerted me that bacon will be more expensive this summer. Which is interesting, because I’ve always been somewhat alarmed by the fact that it’s cheaper than anything else. Seriously, a lot of Chinese restaurants in Chicago charge $1-2 less for the pork dishes than even the vegetable ones. According to the article, a major factor is the rising price of corn (can we PLEASE quit with the ethanol subsidies people? This is ridiculous.), but I kind of wonder if general trendiness isn’t playing a role as well.

Originally posted 2011-07-06 02:53:00. Republished by Blog Post Promoter

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Guess they Love Bacon in Bedford…

Interesting story came across my Google machine yesterday out of Canada (you may know them as America’s hat)…from CBC News:

Halifax Water is warning residents to be careful about what they pour down the kitchen sink after an accumulation of bacon fat clogged sewage pipes in the Ridgeview Drive subdivision in Bedford.

Some basements were damaged when raw sewage built up during a two-week break in February and spewed into homes…

Halifax Water general manager Carl Yates said crews sent cameras down manholes, and discovered the problem was created by bacon fat. The cameras sent back images of thick, white congealed fat, oil and grease.

“Most people think, ‘If I just pour a little bit down, what’s the big deal?’ But, you know, if there’s a couple hundred thousand people doing the same thing throughout the city, I mean it’s going somewhere,” Yates said Friday.

“It doesn’t just go away, it congeals and it clogs the pipes.”

That is a LOT of bacon grease.  I mean seriously…

That’s why I bought THIS two years ago!  Best kitchen utility ever!

Read the rest of the story over at cbc.ca.  Photo via cbc.ca.

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Originally posted 2011-04-05 00:47:28. Republished by Blog Post Promoter

Posted in Uncategorized