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.


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


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

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

Related Stories:April 30, 2012 Hi There…Nice to See you Again…and I Brought a Recipe…January 29, 2013 Thankin’ for Bacon – Appetizer #1…

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

Better with Bacon – Bacon Onion Baby Brioche

Alliteration Baby!!  Say that five times fast.  Heck, just say it five times…

Anyhoo, here’s this week’s recipe, coming to us from Ms. Gloria Piantek of West Lafayette, IN.  She was one of the finalists in the “National Festival of Breads” baking competition held in Idaho last weekend.


Recipe after the jump.



½ cup skim milk
1 tablespoon fresh lemon juice
¼ cup warm water (100 to 110 degrees Fahrenheit)
1 teaspoon granulated sugar
1 package active dry yeast
½ tablespoon dry minced onion
1 large egg
5 tablespoons butter, softened
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon salt
3 cups King Arthur unbleached all-purpose flour, divided
½ cup fully cooked real bacon bits 1½ oz. hot pepper Monterey Jack cheese (block; not shredded)


1 large egg, beaten
1 tablespoon water
2 to 3 tablespoons finely crushed French Fried Onions


In measuring cup, combine milk and lemon juice; set aside. In small bowl, combine warm water and sugar; stir in yeast and set aside 5 to 10 minutes.

In mixing bowl, add milk mixture, yeast mixture, onion, egg, butter, sugar, baking powder, salt, and 1½ cups flour; beat 2 minutes on medium speed. Add bacon. Gradually add enough of the remaining flour to make soft dough. Beat 3 minutes on medium speed. Using dough hook, knead dough 4 minutes or until dough forms a smooth ball.

Grease 12 brioche or muffin cups. Cut cheese into 12 (1/8 oz. each) cubes. Divide dough into 12 equal balls; remove 1 teaspoon dough from each ball, forming 12 small balls. Place one large ball of dough into each cup. With finger, make a deep indentation in center. Place cheese cube inside indentation. Place small ball in the indentation, lightly seal edges with fingertips.

Cover; let rise in warm place until double, about 45 minutes. In small bowl, beat together egg and water; brush on brioches. Lightly sprinkle with crushed onion crumbs.

Bake in preheated 350 degrees Fahrenheit oven 20 to 25 minutes or until golden brown. Remove from baking pans after 3 to 5 minutes. Serve warm with soft butter.

Makes 12 brioches.

Originally posted 2009-06-30 12:30:54.

Related Stories:November 27, 2013 Better with Bacon – Bacon Cheddar Bubble Bread…January 25, 2014 Better with Bacon – Cheddar Bacon Ranch Pulls…

Whiskey Roasted Veggie Burger


With all the bacon we consume, every now and then we like to do our hearts a favor and bulk up on the veggies. Though the idea of one of those cardboard tasting veggie burgers is less than desirable.

Whiskey_Veggie_Burger1 Whiskey_Veggie_Burger2

So we revamped the veggie burger into a roasted stack of awesomeness.  These thick cut veggies roast up perfectly and make for an awesome meatless option.

Whiskey_Veggie_Burger3 Whiskey_Veggie_Burger4

What you end up with is a mouth busting stack of smoky roasted veggies. The whiskey and oil mixture helps to keep the veggies moist at such a high temperature. You get a big messy burger without all the guilt of…well, a big messy burger. Filling, healthy and tasty enough to make carnivores think about converting.

Whiskey Roasted Veggie BurgerWhiskey Roasted Veggie Burger by Whiskey Beard

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4

Ingredients:1 large eggplant4 tomatoes2 onions1/2 cup olive oil1/2 cup whiskey1/4 cup apple cider vinager2 tsp liquid smoke1 tbsp garlic powder1 tbsp black pepper1/2 tbsp salt1/2 cup asiago cheese4 buns
Preheat oven to 400. Cut all veggies in to 1/2 inch slices, keeping them as close to even as possible. Using a serrated or bread knife works best. Whisk together all other ingredients, except the cheese and buns. Line 2-3 cooking sheets with foil. Use 1/4 cup of olive oil to grease the pans. Lay out out all of the veggies. Touching and slight overlapping is ok, just make sure they are not stacked. Pour all of the whiskey-oil mixture onto the veggies. Place in oven and cook for 15-20 minutes. Turn and cook for another 10-15 minutes. Sprinkle asiago on to veggies and cook for an additional 5 minutes. Toast buns. Remove veggies and let cool for 2-3 minutes so you can remove without them sticking. Begin stacking on buns as you like and top with sauce of choosing.

The post Whiskey Roasted Veggie Burger appeared first on Whiskey Bacon.

Better with Bacon – Onion & Bacon Tartlets…

This one comes from the land down under, where women glow and men plunder, can’t you hear, can’t you hear the thunder?  You better run to the kitchen and make these right now…

Onion & Bacon Tartlets

Ingredients: (be forewarned, measurements are metric)

1 quantity shortcrust pastry
2 tsp unsalted butter
30g speck or bacon, cut into thin strips
1 onion, thinly sliced
2 eggs
150ml milk
150ml pouring cream
1/4 tsp freshly grated nutmeg
sea salt and freshly ground black pepper
thyme sprigs (optional), to serve


For the complete directions including how to make the shortcrust pastry, follow the link to “The West Australian“…

Recipes from the book Manu’s French Bistro, by Manu Feildel and photography by Chris Chen.

Originally posted 2012-06-11 20:01:24.

Related Stories:February 13, 2013 Thankin’ for Bacon – Appetizer #2…March 3, 2013 Better With Bacon – Bacon Rolls (Pierags)…

Better with Bacon – Take Your Pick…

This week’s “Better with Bacon” installment is brought to you by Brent (SHOUT OUT) who sent me this link to that featured not one, not two, but 10 simple and delicious bacon recipes.

Lobster Salad BLT - photo via

Lobster Salad BLT – photo via

It’s their “10 Top Bacon Recipes” featuring:

Bacon & Egg Hash
Crunchy Cinnamon French Toast
Glazed Bacon-and-Cheese Burgers
The Clubhouse Sandwich
Triple -Decker Chicken Sandwich
Lobster Salad BLT
Louisville Hot Brown
Chicken Pizzettes Trio
Potato Soup
Green Beans with Smoked Bacon and Onion


Originally posted 2009-07-21 11:33:43.

Related Stories:January 23, 2013 — Better with Bacon – Potato, Bacon and Ale SoupJuly 11, 2012 — Better with Bacon – Roasted Bacon Wrapped Apricots…
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