Oh the Horror!!

Last Friday I opened up the fridge and what did I see….horror1

AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!

(silent scream)

AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!

Yes, that is precooked, ready to eat bacon.  Oh my stars and garters!

Now Better Half meant well.  She was going to make some bacon ranch potato salad (one of my favorites) for our anniversary dinner and 1) didn’t know if we still had bacon and B) knew she didn’t have time to cook up a few slices just to make the salad.  So, she was at the store and thought – why not get this?

While it goes against my bacon lovin’ beliefs, we got the box, can’t take it back, so I best eat it!

Oh boy…

More to come…

Originally posted 2009-06-12 14:00:08.

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Originally posted 2013-08-08 10:28:37. Republished by Blog Post Promoter

Better with Bacon – Cheese and Bacon Snacks…

Look at our sweet ol’ grandma! Her name is Norma Pemberton and from what they report in Australia’s “Central Coast Express Advocate” she’s got quite a knack for cookin’ up cheese and bacon snacks.

Being the wonderful lady that she is, she’s shared the recipe with the paper and now, through the, I share it with you.

Recipe after the jump…

Cheese and Bacon Snacks

Ingredients

2 cups grated tasty cheese
1 cup self raising flour
1 small onion, finely chopped
3 bacon rashers finely chopped
1 tsp french mustard
1/2 cup milk
1 egg

Directions

Preheat oven to 190 degrees
Beat milk and egg lightly in a bowl.
Add remaining ingredients and mix until thoroughly combined.
Put 2 spoonfuls at a time on to a tray lined with baking paper
Place tray in oven and cook for 15 to 20 minutes or until brown.

God Bless you Norma Pemberton!

via

Originally posted 2011-08-03 20:31:14.

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Originally posted 2014-04-18 15:19:13. Republished by Blog Post Promoter

Better with Bacon – Bacon and Corn Griddle Cakes…

KA-POW!

Seriously, what more needs to be said when you see a photo like this.

Who’s hungry?

Bacon and Corn Griddle Cakes

Ingredients:

8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving

Directions:

You’ve got to click on over to Recipe Girl for that ;-)  That’s where we found this stack of incredibleness.

Originally posted 2012-02-20 21:43:18.

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Originally posted 2013-08-09 10:35:04. Republished by Blog Post Promoter

Thankin’ for Bacon – Appetizer #2…

Our bacon Thanksgiving celebration menu so far includes:

Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer

Today, we are providing another appetizer recipe.  What good host/hostess only serves ONE appetizer?

I was searching for something easy to make and complimentary to our previous appetizer, but with bacon as a role player instead of star.  Look no further than to Martha Stewart for the answer – Spinach, Bacon and Onion Dip.

Ingredients

4 slices bacon, thinly sliced crosswise
1 medium yellow onion, diced medium
coarse salt and ground pepper
1 teaspoon all-purpose flour
2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
1 cup whole milk
1/2 cup sour cream
1 bar (8 ounces) cream cheese
1/2 cup grated Parmesan
Crostini or pita chips, for serving

Directions

Preheat oven to 350 degrees. In a medium saucepan, cook bacon over medium, stirring occasionally, until browned and crisp, 10 minutes. Drain bacon on paper towels. Discard all but 1 tablespoon fat from pan. Add onion to pan, season with salt and pepper, and cook, stirring occasionally, until tender, 8 minutes. Add flour and cook 30 seconds. Add spinach, milk, sour cream, and cream cheese. Cook, stirring, until cream cheese melts, 2 minutes. Stir in bacon and 1/4 cup Parmesan.
Transfer mixture to a 1 1/2-quart baking dish and top with 1/4 cup Parmesan. Bake until bubbling, 14 minutes. Heat broiler and broil until top browns, 3 minutes. Let sit 5 minutes. Serve dip warm with crostini or pita chips.

photo and recipe via marthastewart.com

Originally posted 2011-11-19 19:24:29.

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Originally posted 2014-06-17 22:18:34. Republished by Blog Post Promoter

Thankin’ for Bacon – Stuffing & Potatoes…

It’s a twofer tonight as we finish out our side dishes.  So far on our Thankin’ for Bacon Thanksgiving table we have:

Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer
Spinach, Bacon and Onion Dip – Appetizer
Green Beans and Bacon Sauté – Veggie Side
Carrots with Country Bacon – Veggie Side

What’s missing?  Some good old, stick to the ribs, potatoes and stuffing!

Let’s start with the taters…

Cheddar and Mashed Potato Gratin

Ingredients:

4 bacon (slices chopped)
1 cup shallot (sliced)
6 cups mashed potatoes (leftover)
1 tbsp fresh parsley (chopped, thyme and chives)
1/4 cup whole milk
1 1/2 cups cheddar cheese (grated)

Directions:

?

Preheat oven to 400°F.
Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes.
Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper.
Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

Aren’t those yummy?!?  With something as heavy as that, I thought we’d go a slightly different route with the stuffing…

Wild Rice Cranberry and Cornbread Stuffing

Ingredients:

1 slice bacon (chopped) – Ed. Note: feel free to add more ;-)
2 tbsps butter
2 onions (chopped)
3 celery ribs (chopped)
1 1/2 cups cremini mushrooms (sliced)
1 cup cranberries (fresh)
2 cups chicken broth
3 cups cornbread (crumbled)
1 1/2 cups wild rice (cooked)
1/2 cup pecans (toasted and chopped)

Directions:

Cook bacon until crisp, remove and set aside.
Add butter to pan and melt. Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
Add cranberries and chicken broth. Bring to boil, then remove from heat.
Add corn bread, cooked wild rice, pecans and bacon.
Add salt and pepper to taste.
Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).

We wrap up our week tomorrow with the star of the show…

both recipes and photos via yummly – dish 1 | dish 2

Originally posted 2011-11-22 20:27:40.

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Originally posted 2013-03-05 16:46:11. Republished by Blog Post Promoter

Bacon “Hacks”…

Found this article over on Lifehacker today and while most of the “hacks” were things that have been floatin’ around the interwebs for a while, I did actually learn something from the article:

3. A Strip of Bacon Saves Meatloaf from Sticking to the Pan

Next time you make a meatloaf place a strip of uncooked bacon on the bottom of your pan before adding other meatloaf ingredients. The fat from one slice of bacon creates enough lubricant to prevent sticky or burned meatloaf.

Well there you go!  Now we know and we all know that knowing is half the battle ;-)

Read the rest of the article here…

picture via

Originally posted 2011-10-11 19:56:23.

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Originally posted 2013-02-22 15:48:34. Republished by Blog Post Promoter

Better with Bacon – Happy Birthday Julia…

Julia Child would have been 100 years old today!

I grew up with Julia on “Good Morning America” and while watching my DVR’ed episode of “The Chew” this evening (yes, I “zoom” through it every night after “PTI“) I was reintroduced to one of her most favorite recipes – Boeuf Bourguignon!

So here’s to you Julia! Who knows where televised food shows would be today without your pioneering spirit and love for food!

Boeuf Bourguignon

Ingredients

6 ounces bacon
1 tablespoon olive oil
3 pounds lean stewing beef (cut into 2-inch cubes)
1 teaspoon Salt
1/4 teaspoon pepper
2 tablespoons flour
1 carrot (sliced)
1 onion (sliced)
3 cups full-bodied young red wine (like Chianti)
2-3 cups brown beef stock or canned beef bouillon
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1 crumbled bay leaf
18-24 small white onions (brown-braised in stock)
1 pound quartered fresh mushrooms (sauteed in butter)
parley sprigs

Directions:

Head on over to “The Chew” website for the step by step!

photo via

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Originally posted 2012-08-16 00:40:24. Republished by Blog Post Promoter