Better with Bacon – Bacon Pizza Bites…

Bacon Pizza Bites

Ingredients:

1 (12oz) can Pillsbury refrigerated biscuits
1/2 cup pasta or pizza sauce
1/4 cup shredded taco cheese
1/4 cup crumbled cooked bacon
1-2 scallions, sliced

Directions:

Heat oven to 400°F. Lightly grease cookie sheets.
Separate dough into 10 biscuits and flatten out to form a mini pizza crust; place on greased cookie sheets.
Top each mini crust with 1 teaspoon pizza sauce. Top each with desired toppings and cheese.
Bake at 400°F. for 7 to 9 minutes or until cheese is melted and biscuits are golden brown.

recipe adapted from Pillsbury by Joelen’s Culinary Adventures.

Originally posted 2010-12-16 22:31:56.

Related Stories:September 14, 2013 Better with Bacon – Bacon Pear Pizza…March 17, 2009 Better With Bacon – Bacon, Tomato & Cheese Pizza


Originally posted 2014-02-24 10:24:30. Republished by Blog Post Promoter

Bacon Jam

eat 17 bacon jam

MAN and his bacon! We are always amazed at the great lengths men go through to savor that bacon taste. With the creation of “Bacon Jam,” we are convinced the bacon obsession has reached new heights.

Bacon Jam was created in London by Eat 17 restaurant. For years Eat 17 had been making awesome hamburgers with smokey bacon and onion jam, so they decided to combine the two ingredients and Bacon Jam was born. A jam, a spread and a relish all mixed in as one, Bacon Jam can be used with some cheese, spread on crusty bread, used as a relish, or ate directly from the jar.

VIDEO

Curious to know what’s in this Bacon Jam? The smoky, sticky relish with bacon ingredients include: smoked bacon of course, salt, sodium nitrate, fresh red onions, water, muscovado sugar, balsamic vinegar, maple syrup, lemon juice, bourbon, fresh garlic, coffee, rosemary, thyme, chilli puree, and ground black pepper. For those of you that love bacon, we are sure this sounds delicious.

For more info on Eat 17′s Bacon Jam make sure to visit their official website www.bacon-jam.com.

Originally posted 2012-09-17 15:39:32. Republished by Blog Post Promoter

Have a Nose Bleed? Bacon Can Help!

We all know bacon is amazing. It tastes good, smells good, and even has the power to make the strictest of vegans knees buckle but did you know that it also has the ability to save people’s lives. That’s right those beautifully crisped up rashers sitting next to your eggs just might be a medical miracle.

Those of us that love bacon have seen story after story about how bacon is going to kill us so it’s about time we look at the benefits of this cured pork product. There is a rare disorder called Glanzmann Thrombasthenia that can result in life threatening hemorrhage particularly from the nasal vaults. In laymen’s terms that means your nose will start bleeding and won’t stop until you’re dead. But there is new hope for those out there those that suffer with this horrible disorder and the hope comes in the form of, you guessed it, bacon.

Some Doctors have discovered that by packing the nasal cavity with cured pork via a kind of bacon tampon the bleeding stops. Twice a 4 year old child that suffered from Glanzmann Thrombasthenia was admitted to the emergency room with a life endangering nose bleed and twice doctors treated the child with the pork up the nose method. Both times the bleeding stopped within 24 hours and the child was discharged within 72 hours after the treatment.

This is a huge breakthrough in the medical/bacon world and to think if some people (like health nuts, vegans, and some government officials) had their way we wouldn’t even have bacon and that 4 year old child could have died.

I’ve said it before and I’ll say it again, bacon truly is the most amazing food on the planet. It goes with everything pancakes, chocolate, burgers, and life.

Originally posted 2012-02-14 07:00:16. Republished by Blog Post Promoter

2846. BACON and EGG PITA POCKETS

makes four servings

6 eggs
1/3 cup alfredo sauce
1/4 cup chopped bacon
1/8 teaspoon onion powder
1 tablespoon chopped fresh parsley
dash of pepper
2 pita (pocket) breads, each 6-inches in diameter?

Put the eggs in the saucepan and add enough water to cover the eggs so the tops of the eggs are 1 inch below the top of the water. Put the saucepan on top of the stove and turn the heat to medium-high. When the water boils, take the saucepan off the heat and put the cover on top. Let the covered saucepan stand for 18 minutes. Then take off the cover and put the saucepan in the sink. Run cold water over the eggs until they don’t feel warm anymore.?

Take the eggs out of the cold water and lightly tap the egg on a tabletop or other hard surface to crack the shell all over. Then roll the egg between your hands to loosen the shell. Starting at the large end of the egg, peel off the shell. Use the table knife to chop the eggs into bite-size pieces on the cutting board. Put the chopped eggs in the bowl.
?Measure out the alfredo sauce and the bacon pieces. Put them in the bowl. Measure out the onion powder. Add it in the bowl, too.?Rinse about 2 handfuls of parsley with cold water. Pat it dry with a paper towel. Use the kitchen scissors to snip the leafy part of the parsley into little pieces. Measure out 1 tablespoon. Toss the parsley into the bowl. Sprinkle a little pepper into the bowl, too. Mix it all up with the wooden spoon.??Use the sharp knife to cut each pita bread in half on the cutting board. You should now have 4 halves. Open the halves to make pockets. Spoon the egg mixture into each of the pockets.?Wrap each pocket sandwich loosely in plastic wrap or waxed paper. Microwave each sandwich on High 20 to 30 seconds, until warm. Be careful when you take the plastic wrap off the sandwiches because hot steam may come out.??bacon recipe courtesy of: Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

Originally posted 2013-02-22 01:06:00. Republished by Blog Post Promoter

Blue Ribbon Bacon Fest Fashion

Will there be a red carpet (or better yet, a bacon carpet) at the Blue Ribbon Bacon Festival this weekend? If so, I’m ready to walk and rock it. Here’s a sneak peek of my custom-made dress for Saturday!

Originally posted 2013-02-05 11:31:09. Republished by Blog Post Promoter

2774. SQUID with BACON and GARLIC OIL

yields 4 appetizer servings?

8 ounces slab bacon, cut into lardons
6 cloves garlic, finely chopped
2 tablespoons olive oil
2 pounds fresh squid, cleaned and sliced into rings
salt and freshly ground pepper
3 tablespoons chopped fresh parsley leaves
1 tablespoon freshly chopped thyme leaves

Place the bacon in a medium saute pan over medium heat and cook until lightly golden brown and the fat has been rendered. Increase the heat to high and add the garlic, olive oil, and squid, and season with salt and pepper, to taste. Cook the squid for 2 to 3 minutes or until just cooked through. Stir in the herbs and serve.

bacon recipe courtesy of: Bobby Flay, “Tapas,” Boy Meets Grill, Food Network

Originally posted 2012-12-12 08:20:00. Republished by Blog Post Promoter

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

Um…yes please!

Whiskey, Caramel, Marshmallow and Bacon Bark

Ingredients:

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)

Directions:

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 endlesssimmer.com.  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.

Related Stories:May 24, 2013 Better with Bacon – Caramel Bacon Pecan Bark…February 14, 2014 Better with Bacon – Bacon Bourbon Brownies…


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