Better with Bacon – Baked Bacon Blue Cheese Dip

Simple, easy, probably not good for you, but I am sure as heck thinkin’ it’s tasty!

Imagine this with some homemade potato chips…YUM!

[photo via Right Cuisine]
photo via Right Cuisine

Recipe after the jump…

Baked Bacon Blue Cheese Dip

You will need :

Large, heavy skillet
Electric mixer
Medium bowl
Medium baking dish with cover ( or use tin foil )


8-10 slices bacon
1 pkg. cream cheese ( softened )
2 cloves garlic( peel and mince )
2 & 1/ 2 Tbsp fresh chives, chopped
4-5-0z blue cheese crumbles
1/4 cup half and half


Preheat oven to 350 degrees.
Fry bacon on medium, medium high until well done. Remove, and drain off excess grease. When cooled, crumble, set aside.
Saute garlic in the bacon grease for about a minute – no longer. Remove from grease
Place cream cheese and half and half in bowl and mix until well blended. Add the chives, blue cheese crumbles. garlic and bacon and stir well ( by hand )
Place in baking dish, cover and bake about half an hour
Remove from oven, let cool slightly and pour into serving dish.

Recipe from JoAnne Thomas at Right Cuisine

Originally posted 2009-08-04 11:36:30.

Related Stories:January 13, 2011 Better with Bacon – Blue Cheese Bacon Purple Potatoes…February 25, 2014 Better with Bacon – Bacon & Tomato Dip

Originally posted 2014-05-09 17:40:02. Republished by Blog Post Promoter

Why Does Science Hate Bacon?

Why does science always try to take away everything we love? Any time people start enjoying their life by eating a Bacon Cheese Burger, doing recreational drugs, or burning old car tires in my back yard just to see how much smoke I can make, science comes along and throws some kind of study in my face telling us to stop doing everything fun.

I found a bunch of news websites reporting that a new study is showing eating bacon will increase your chances at getting pancreatic cancer by 19%. Now whether or not this is true is not the reason I’m upset about this issue. The thing that is really ticking me off it the way it’s being reported.

First off, every website is calling this a new study. Well I seem to remember reading this exact same thing a couple months ago. In fact it’s like every 5 or 6 months a “new study” comes out telling us that bacon is going to give us cancer. Either news outlets just rehash this story on slow news days or a lot of money is being wasted doing the same study over and over again.

We get it, Bacon is less healthy then broccoli so why don’t you scientists turn your attention to something meaningful like creating a car that gets 100mpg or figuring out why Jimmy Fallon is still on television?

Another thing that really gets me going is every one of these reports puts bacon in their headline and go on and on about how eating two rashers of bacon a day will kill you. But really the study showed that eating just under 2 ounces if any processed meat will increase your cancer risk. The study it’s self doesn’t single out bacon therefore trying to destroy an entire food industry it just says processed meats but I didn’t see any headlines that read, “Death Deli” or “Stop Putting Sausage in Your Mouth!”

This attack on bacon is very miss leading. Realistically what processed meat is eaten the most? I would make the claim that lunch meat is the most consumed processed meat. Sure people enjoy some bacon with breakfast but in today’s fast paced world most people only get time to cook bacon on the weekends but lunch meat might get consumed everyday. It’s quick and easy to throw sliced turkey on bread and head out the door lunch in hand. That is the entire point of lunch meat; they even put the word lunch in the name. I know people that eat lunch meat sandwiches every day for lunch and although they don’t claim it’s healthy eating they might not realize the risk.

By using bacon in their headlines to grab people’s attention then just barley mentioning that it’s really all processed meats these reporters are keeping people in the dark about the dangers of their roast beef hoagie.

Does this mean you should stop eating all processed meats ,move to an eco friendly farm, and start calling yourself Starchild Moonface? Of coarse not. Once again it all comes down just common sense. Instead of swinging by McDonalds every morning and pounding down McGriddles try some fruit or yogurt every once and a while. It’s really that simple.

Originally posted 2012-02-13 10:28:07. Republished by Blog Post Promoter

Bow Wow Bacon…

I love bacon, you love bacon, but do you know who else loves bacon?

Click here to view the embedded video.

Yup, that puppy sitting on your lap right now.

Why not give that pooch what they want and make up a batch of these doggie bacon biscotti?


Your puppy will thank you for it! Recipe after the jump…

Doggie Bacon Biscotti


6 slices bacon, chopped
canola or olive oil (optional)
1 1/2 cups flour
1 1/2 cups whole wheat flour
1 cup oats
1 tsp. baking powder
1/2 cup water
2 large eggs
1/4 cup bacon drippings or canola oil
2 Tbsp. honey


Preheat oven to 350°F.
In a skillet set over medium-high heat, cook the bacon until crisp; remove with a slotted spoon and set aside, reserving the drippings. Pour the drippings into a measuring cup; if you need to, add canola or olive oil until you have 1/4 cup. (If you like, discard the bacon drippings entirely and just use oil.)
In a large bowl, combine the flours, oats and baking powder. In a small bowl, stir together the water, eggs, bacon drippings and/or oil, and honey; add to the dry ingredients along with the cooked and crumbled bacon and stir until blended.
Shape the dough into a log that is about 12” long, place on an ungreased baking sheet and flatten until it’s about 6” wide. If you like, brush the top with a little beaten egg to give it a shiny finish. Bake for about 30 minutes, until firm.
Reduce the oven temperature to 250° F. Cool the log and cut it on a slight diagonal into 1/2” -1” thick slices using a sharp, serrated knife. Place the biscotti upright on the baking sheet, keeping them spaced about 1/2” apart, and put them back into the oven for another half an hour. If you want them hard, turn the oven off but leave them inside to harden as the oven cools.

Makes about 1 1/2 dozen biscotti. Store in a tightly covered container in the fridge, or freeze.

recipe via babble

Originally posted 2011-02-16 21:55:07.

Related Stories:October 24, 2011 “Beggin’ Strips for People”…August 28, 2014 Better with Bacon – Maple Bacon Biscuits

Originally posted 2013-06-01 03:15:29. Republished by Blog Post Promoter

Flavour Pair: Bacon and Caramelized Onions

Every once in a while I become obsessed with a particular combination of flavours. There was a whole week last year where almost everything I ate contained some combination of peanut butter and banana. More recently, I went on a roasted red pepper and goat cheese kick, finding every possible way to combine these flavours, […]

Originally posted 2012-10-22 15:16:38. Republished by Blog Post Promoter

Record Breaking Bacon Cheeseburger

My love of cheeseburgers is well-known and documented. I am of the mind that the bacon cheeseburger may be the finest example of North American cuisine in history, and never pass up the opportunity to try a new one. When a new burger place opens up in my town, I am sure to be in […]

Originally posted 2012-09-06 20:43:35. Republished by Blog Post Promoter


1 1/2 lb pork tenderloin
4 strips thick cut bacon
1 Fuyu persimmon, cut cross-wise into thin disks
10 dried arbol chiles
2 cloves garlic, thinly sliced
ground ginger
ground cumin
olive oil

3 tablespoons apple cider vinegar
1/2 small onion, diced
1/2 Fuyu persimmon, peeled & chopped small
1 cup chicken broth
ground ginger
cayenne pepper
olive oil
1 tablespoon butter

Tenderloin Preparation: Preheat oven to 350°F. Clean tenderloin and pat dry with paper towels. Sprinkle generously with salt & pepper. Sprinkle lightly with ginger and cumin. Drizzle olive oil in baking dish large enough for tenderloin (9 x 13). Lay bacon strips crosswise in dish. On top of bacon lay persimmon slices, then arbol chiles and garlic slices. Lay tenderloin on one side of dish and roll across, wrapping bacon around persimmons, chiles and garlic. Tuck ends of bacon under tenderloin. Roast in oven until thermometer reads 160°F in thickest part of tenderloin (about 30 minutes). Remove tenderloin from oven, take out of baking dish, and let rest 10 minutes on clean dish while making sauce.

Sauce Preparation: Pour vinegar into baking dish, swirl, and let sit. Meanwhile heat a Tbs. of olive oil and butter over medium heat in a sauce pan. Add onion and saute 3 minutes. Swirl vinegar in baking dish again and pour into sauce pan with onions. Simmer 3 minutes. Add persimmon and pinches of ginger and cayenne and simmer another 2 minutes. Add chicken broth and simmer until persimmon is very soft and sauce is reduced and thickened (about 5 minutes). Slice tenderloin through bacon into 1/4 inch slices. Arrange medallions on plate and pour sauce over generously.

bacon recipe courtesy of: Wine of the Month Club/Gold Medal Wine Club, 5330 Debbie Road, Suite 200, Santa Barbara, California 93111

Originally posted 2013-05-25 01:16:00. Republished by Blog Post Promoter


Thank you to The Meat Hook in Brooklyn for this genius concoction. It shall grace the plate of my Hanukkah dinner tonight. Happy Holidays to you all!



Originally posted 2009-12-11 19:36:00. Republished by Blog Post Promoter