Halloween Holiday Planning: Bacon Candy!

That nip is in the air these days, especially in the evenings, the leaves and changing colours and falling to the grounds, and kids are settling into their classes as the initial excitement of back to school season settles into a comfortably routine. Fall is here to stay, that is for sure. As the nights […]

Originally posted 2012-10-17 17:53:13. 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


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


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

photo via

Related Stories:August 30, 2012 — Get Your Bacon Java at Seattle’s Best…August 29, 2012 — Better with Bacon – Maple Syrup, Bacon and Blueberry Bread Pudding…

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


yields 20-25 appetizers

3 medium just-ripe avocados
3 tablespoons sour cream
salt and pepper
dash or two of cayenne pepper
3/4 teaspoon lime juice
1 skinny French baguette, sliced
garlic salt
1 cup shredded cheddar cheese
4 slices center cut bacon, fried until crisp and chopped
1 medium tomato, chopped finely
cilantro leaves or Italian parsley, optional
lime wedges, optional?

Prepare the easy guacamole: Cut avocados in half and scoop out the avocado into a medium bowl. Mash the avocado with a fork. Stir in sour cream. Season to taste with salt and pepper, cayenne and a squeeze of lime juice.?

Make the grilled cheese toasts: Preheat oven to broil and set rack in the middle of the oven. Place baguette slices on a baking sheet. Spread each slice lightly with butter, and sprinkle with garlic salt. Broil the bread slices 1 to 2 minutes, just until beginning to crisp. Top the bread slices with shredded cheddar. Broil again until the cheese is melted and toasts are browned lightly on the edges (1 to 2 minutes). Remove from the oven.?

Assemble the bruschetta: Place the grilled cheese toasts on a platter. Spread each toast with a generous smudge of guacamole, a few bacon pieces and tomatoes, and a garnish of cilantro or Italian parsley. Serve immediately with lime wedges added to the platter for optional squeezing.

bacon recipe courtesy of: Lori Lange, RecipeGirl.com, January 28, 2013

Originally posted 2013-04-18 01:13:00. Republished by Blog Post Promoter


serves four

4 boneless skinless chicken breasts
12 sage leaves
24 slices cured bacon
little olive oil
little freshly squeezed lemon juice

For the dressing
4oz. black olives
handful basil leaves, coarsely torn
7oz. tomatoes, peeled, deseeded and diced
7oz. red onions, diced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
risotto or new potatoes, to serve

Cut each chicken breast into three equal pieces, cover with clingfilm and bash with a meat tenderiser or heavy-based pan. (You don’t want to beat them wafer thin, but bashing prevents the meat shrinking during cooking). Remove the clingfilm. Place a sage leaf on each piece of chicken and wrap in two slices of cured bacon (so the bacon holds the sage leaf in place). Put a little olive oil in a pan and fry the chicken for about 15 to 20 minutes, turning frequently, or until golden and cooked through. Season with a knob of butter, some freshly ground black pepper and a little freshly squeezed lemon juice. To make the dressing, mix together all the ingredients in a bowl. Place the risotto or new potatoes in the centre of each plate, spoon the black olive and red onion dressing around, arrange the chicken on top and serve at once.

bacon recipe courtesy of: Woman & Home

Originally posted 2013-03-24 01:21:00. Republished by Blog Post Promoter


makes 15 cookies about the size of your palm

1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated 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. Grease a baking sheet with butter and 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, then transfer to… your mouth.

bacon recipe courtesy of: Joy the Baker, Los Angeles, California, September 5, 2009

Originally posted 2012-09-02 08:59:00. Republished by Blog Post Promoter

Giant Homemade Girl Scout Cookies II: Do-Si-Do’s, Woot!

I’m sorry, but who doesn’t need a giant, dense peanut-butter cookie cake in their baking repertoire? (Peanut-allergy sufferers aside) I know I?sure as hell do.

Which is why I came up with one! The cookie is salty, and the perfect blend of chewy and crumbly (and not too sweet).? The filling makes everything moist, and adds a sweetness that would be too cloying if it was present throughout the whole cookie, but is perfect in little bites as you eat each slice.

And so I present to you, darling hedonistic?readers,?my recipe for a Giant Homemade Do-Si-Do Girl Scout Cookie, with tips and tricks at the bottom.

For the cookie:
2 sticks of butter, softened
1?1/4 cups sugar
1 cup creamy peanut butter, room temperature
2 large eggs? and 1 egg yolk
1?tsp. vanilla extract
3 tsp. salt
1 tsp. baking powder
2 cups all-purpose flour

For the filling:
1 1/2 cups creamy peanut butter, room temperature
1/2 cup butter, room temperature
1/2 cup powdered?sugar

Preheat the oven to 350 degrees F.? Coat a 9 inch springform pan with nonstick cooking spray, line the bottom with parchment, and coat the parchment with nonstick cooking spray.

Mix the flour, salt, and baking powder together in a small bowl. Cream the butter and sugar together in a large bowl, with a mixer on medium-high, until combined and fluffy.? Beat in the peanut butter, then the eggs and vanilla. On low, mix in flour mixture until combined.? The?batter will be slightly pasty and thick, but pourable.

Spread 1/3?of the batter into the pan, and bake for 20-30 minutes, until browned on the edges and barely set up in the middle.? Remove from oven and cool for 15?minutes before removing from the pan to continue cooling on a rack. Prepare the pan once again with the cooking spray and parchment paper, and pour the remaining 2/3 of the batter into the pan.? Bake at 350 for 25-35 minutes, until browned and barely set.? Remove from the oven and use a small water glass to cut a circular hole in the top of the cookie, Girl Scout Cookie styles. Let cool.

To construct:

First, run a knife around the edge of the cookies to smooth and round them and remove any extra crispy bits.

Beat all of your filling ingredients until blended, and place in a piping bag with a large star tip.

Take the thinner cookie (the one you made with 1/3 of the batter) and put it on your display plate. Using the piping bag, run a thick bead of filling around the edge, and then “stack” another bead of filling on top of that. Use the piping bag to add a single layer of filling to the rest of the top of the cookie, reserving approximately 1 cup of the filling in the piping bag. Place the thicker cookie on the top of the filling on the thinner cookie, “sandwich” style. Pipe a decorative swirl into the whole you cut out of the top, and serve.

Tips and Tricks:
Don’t over-bake the cookie.? It will firm up as it cools and sets.You could also probably use two cake pans to do this, and make both cookies at the same time, but then put parchment paper around the rim as well as on the bottom.Try to get the top cookie in the oven as soon as you can…if you dawdle, the baking powder will eventually lose its potency.

Originally posted 2010-01-14 11:58:00. Republished by Blog Post Promoter


serves four

1/4 cup Dijon mustard
1/4 cup maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon, diced
4 (4- to 5-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, peeled and minced
1 1/4 cups fat-free, low-sodium chicken broth
1 cup pearl (Israeli) couscous
1 tablespoon parsley, freshly chopped
2 teaspoons cider vinegar

In a small bowl, whisk the mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 12-inch nonstick skillet cook the bacon over medium heat until crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Pour off all but 2 tablespoons of fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil. (You might not use all of the mustard mixture depending on the size of the chicken breasts.

Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, and cook over low heat about 10 minutes. Stir cooked bacon, parsley and vinegar into couscous. Season with salt and pepper to taste. Serve couscous and chicken with any remaining Dijon sauce on the side.

bacon recipe courtesy of: Detroit Free Press, 615 W. Lafayette, Detroit, MI 48226, March 3, 2013; adapted from Cook’s Country Magazine, January 2013

Originally posted 2013-05-24 01:02:00. Republished by Blog Post Promoter