Thankin’ for Bacon – Veggie Side #2…

It’s Thankin’ for Bacon week and the table is starting to fill up!  We’ve got…

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

and today we’ll add another vegetable to the table (you’ve got to have some variety you know).

Carrots with Country Bacon

Country bacon in this recipe refers to thick-sliced or wood-smoked bacon.


4 thick bacon slices
2 pounds carrots, peeled and diagonally sliced into 12 cups water
1/4 cup firmly packed light brown sugar
2 tablespoons butter or margarine
2 teaspoons chopped fresh thyme


Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Add carrots and next 3 ingredients to skillet. Bring to a boil. Cook over medium-high heat 30 to 35 minutes or until liquid is reduced to a glaze and carrots are tender.
Sprinkle with thyme and reserved bacon.


Originally posted 2011-11-21 21:26:35.

Related Stories:November 20, 2011 — Thankin’ for Bacon – Veggie Side #1…March 5, 2013 — Thankin’ for Bacon – Stuffing & Potatoes…

Originally posted 2013-12-17 02:07:41. Republished by Blog Post Promoter

Baked Bacon & Crab Rangoons


Who doesn’t love these tasty dumplings filled with cream cheese and crab meat? No really, who? Because you have severe taste issues that should be thoroughly examined!

Looking at the best way to make these, I stumbled across the idea of baking them. So much easier than frying and you don’t have to worry about perfectly sealing them! A quick and easy appetizer and no mess of a frying pan and oil. And I guess it’s a wee bit healthier… though there is the heavenly addition of bacon. 


Not only do we add bacon, but we kicked it up a bit with snappy siracha mayo, lemon zest and juice, and of course, garlic. And while your local Chinese restaurant may skimp and get the imitation crab…do yourself a favor and get the real thing. There’s not much to the recipe, so why not treat yourself. Go on, you deserve it!


The end result is a creamy and almost delicate treat. You get the the smokey earthiness of the garlic and bacon paired with the light and fresh flavor of the lemon, crab and basil, all finished with just a hint of heat from the sriracha mayo.

These baked bacon & crab rangoons will have you forsaking your local Chinese hangout they are so good. Heck, you don’t even need a sauce for them. Yeah, they are that awesome!



Baked Bacon & Crab Rangoonsby Whiskey Beard

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12-24

Ingredients:6 oz can lump crab meat, drained4 oz cream cheese, softened2 strips extra thick cut bacon4 cloves garlic1 lemon1/4 cup sriracha mayo1 tbsp black pepper1 tsp salt12-24 wonton wrappers
Preheat oven to 350. Chop extra thick cut bacon into bits and fry until crispy. While bacon is cooking, chop garlic and set cream cheese out to soften. When bacon is done, drain on a paper towel. In a bowl, add crab, cream cheese, garlic, bacon, salt and pepper. Zest lemon peel into bowl and then add the juice of the lemon. Mix all ingredients together. Spray your muffin pan to coat. Depending on the size rangoons you want, either use a 12 or 24 muffin pan. Line each muffin hole with wonton wrappers. Then add 1 tbsp of mixture to the 12 muffin pan or 1/2 tbsp to the 24 muffin pan. Bake for 15-18 minutes. Mixture should be heated through and the ends of the wontons browned.

The post Baked Bacon & Crab Rangoons appeared first on Whiskey Bacon.

Originally posted 2014-03-03 19:26:04. Republished by Blog Post Promoter

The Future of Bacon Ice Cream…

What goes better with yesterday’s cake with bacon flavored frosting than some homemade bacon flavored ice cream of the future?

This AWESOME mom decided to play with molecular gastronomy for Instructable’s Mad Science Fair and created her own version of “Dippin’ Dots“.

Alas no real bacon was used in the recipe, just Torani’s bacon flavored syrup, but still big props to her!

Check out the full recipe and step-by-step photo over at Instructable.

Originally posted 2011-11-29 20:50:57.

Related Stories:July 7, 2011 — BEST OF TDB | Better with Bacon – Maple Bacon Milkshake…October 23, 2013 — Better with Bacon – Maple Bacon Milkshake

Originally posted 2014-01-08 04:17:12. Republished by Blog Post Promoter

Better with Bacon – Peanut Butter Bacon Cookies…

I had this ready to post yesterday (on it’s regular feature day) but given my work schedule and complete lack of sleep the night before (thanks to a teething Lil’ Baird) I completely forgot to hit publish. Soooo anyway…here’s your day late “Better with Bacon” feature for the week.

Yeah, that’s right, bacon and peanut butter in a convienent cookie form!  Get the nice and easy recipe after the jump…

Peanut Butter Bacon Cookies


1 cup all-natural chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon baking soda
about 6 slices of bacon, cooked, cooled and diced


In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment & set aside.
In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon.
Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern.
Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes.

(See step-by-step photos at Recipe via JoytheBaker who adapted from The Gourmet Cookbook)

Originally posted 2010-05-25 08:07:27.

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Originally posted 2014-06-15 22:14:12. Republished by Blog Post Promoter

Better with Bacon – Peach & Bacon Cake…


I have been writing this blog for close to four years!  This entire time, I have continued to find new, unique and simple bacon recipes for our “Better with Bacon” segment.  Just when you think you have seen it all, along comes something so easy to make, so mouthwatering and interesting sounding, that it just catches the most jaded baconphile by absolute surprise…

Pear & Bacon Cake!  From Russia of all places…


40 grams margarine
25 grams sugar
1 egg
the peel from 1 lemon
pinch of salt
125 grams flour
1/2 tablespoon baking soda
0,125L milk
80 grams thin sliced bacon
1 can (240 grams) of pears


Head over to BakeBakeBake

You know what…I’d bet if you switch out the pear for pineapple…ooooohhhhhhhhhhh…pork and pineapple my friends!

Originally posted 2012-08-02 19:37:59.

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Originally posted 2013-12-12 01:36:06. Republished by Blog Post Promoter

Better with Bacon – Whiskey, Caramel, Marshmallow and Bacon Bark…

Um…yes please!

Whiskey, Caramel, Marshmallow and Bacon Bark


16 oz of semi-sweet chocolate
4 cups of mini marshmallows
¼ cup whiskey
1 cup caramel (recipe follows)
1 cup of spiced bacon crumble (recipe follows)


Place chocolate in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.
Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)
Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.

To get the Ingredients and Directions for the bacon crumble and the caramel, head over to  That’s where this incredible recipe came from!

Thank you FoTDB Cathryn (SHOUT OUT!) for sharing this with me today on the Facespace ;-)

Originally posted 2012-06-06 19:25:33.

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Originally posted 2014-03-14 12:12:37. Republished by Blog Post Promoter

Bacon Pic of the Day – Why Aunt Jemima is Smiling…

It’s because of these beauties…

via Craft

Originally posted 2011-08-02 19:59:16.

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Originally posted 2013-10-21 20:15:50. Republished by Blog Post Promoter