Posts Tagged ‘bacon’


Dessert Pizza

March 12, 2012

Yesterday was unseasonably warm.  This great weather is going to stick around all week.  If March comes in like a lion, this one must be really under the weather.  I’m not complaining.  This great weather allowed my to run five outside.  It was my first outside run since last year.  It was glorious!  I was also able to start some spring clean up in the yard.  I know I’ll be sorry when we get more snow, but yesterday was too nice a day to not take advantage.

My husband even removed the grill from the garage and placed it on the patio.  He then made the best ribs ever, or they sure seemed that way because it’s been so long since we’ve had them.

I made a quick and easy dessert.  I saw the inspiration for it on Chicago’s Best.  I’ve been looking for an easy recipe to show case Nutella and this one could not be more perfect.  Oh, and it involves bacon.  I love bacon with chocolate, it’s that salty and sweet again.  We found a candy shop near us that sells bacon dipped in chocolate on a stick.  Heaven.  The use of the flatbread makes the crust super crisp, and I actually used whole wheat flatbread because that’s what we prefer.

Could you use white chocolate too?  Sure.  But I would stay away from nuts, unless they are salted and chopped super fine.

Nutella Pizza

  • 1 Flatbread
  • 1/4 C Nutella
  • 6 pieces Bacon, cooked and chopped
  • 2 T Milk Chocolate Chips
  • Caramel

Spread the Nutella on the flatbread.  Sprinkle with the bacon and drizzle on the chocolate.  Bake in a 450 degree oven for 8 minutes.  Remove from oven and drizzle with caramel.

Serves 4-6.


Savory Scones

November 17, 2011

I love savory things.  There’s something about a baked good that is slightly salty.  Or is it just that this has bacon?  Either way, there is something about these scones that put a smile on my face.  I made them to accompany soup, but they are just fine by themselves.  As a matter of fact, I stick them in the freezer to enjoy as a little treat.

The original recipe calls for Gruyère, but I had a big block of Jarlsberg (I buy it at Costco) and used that instead.  It’s the bacon, cheese combo that makes these so good.  And then there’s that hint of green onion.  Yum!

You could serve them with butter or honey, but I really think they are a stand alone thing.  They would be a perfect side to your Thanksgiving meal, too.

Bacon, Cheese and Green Onion Scones

  • 2 C Flour
  • 2 T Sugar
  • 1 1/2 t Baking Powder
  • 1/2 t Baking Soda
  • 1 t Salt
  • 1/2 C Butter, cold and cut into small cubes
  • 4 strips Bacon, cooked and crumbled
  • 2/3 C Jarlsberg Cheese, grated
  • 2 Green Onion, sliced
  • 1 t Pepper
  • 1/2 C Buttermilk
  • 1/4 C Half and Half

In a large bowl, sift the flour, sugar, baking powder, baking soda and salt.  Cut the butter into the flour mixture until incorporated into a mealy mixture.  Add the cheese, bacon, onion and pepper to the dough and mix together until combined.  Fold in the buttermilk, mix until combined, and form the dough into a disc about 1/2 inch thick and place in the fridge for about 30 minutes.  Once chilled, use a cookie cutter to cut the scones into either circles or diamonds.   Place the scones on a parchment paper lined cookie sheet and brush the tops with some cream or half and half.  Bake for 20-25 minutes in a 375 degree oven or until the scones puff up and start to brown.

Makes about one dozen.


B is for Bacon

March 31, 2011

I made bacon buns the other day.  Have you ever had the pleasure?  They are exactly as they sound, buns made with bacon (and ham too).  Where I lived as a girl you could get them in almost any bakery, but you needed to get them early because they sold out quickly.  My mother would make them, sometimes, and they never lasted in our house. 

When I mention bacon buns now, everyone I talk to has never heard of them.  I  guess it’s a south side thing and even though I’m still in the same state I grew up in, sometimes it’s like being on another planet.

The beauty of these buns are their versatility.  You can have them along side a salad, or soup.  You can eat them instead of a sandwich.  The sweet dough and salty middle come together so well, you can’t eat just one.

If you have leftover, these freeze well.

Bacon Buns

  • 1 lb Bacon, chopped
  • 1 Onion, diced
  • 1 lb Ham, diced
  • 2 C Milk
  • 1 C Butter
  • 1/2 C Sugar
  • 1 t Salt
  • 1-1/4 oz package of dry yeast (or 2 1/4 t)
  • 6 Eggs
  • 6-8 C Flour

For the filling: fry the bacon until crisp and drain the fat.  Add the onion and ham, saute for five minutes until the onion is tender.  Cool the mixture thoroughly.  This can be made ahead and frozen.

Dough:  Melt the butter in a sauce pan and add the milk until scalded.  Add the sugar and the salt and let cool.  Dissolve the yeast in 1/2 C of the liquid for about 5 minutes.  Beat 5 eggs slightly and add the remaining milk mixture to the eggs.  Blend and add the yeast mixture to the egg mixture.  Add 5 C of flour to the egg mixture.  Slowly add additional flour until the dough starts to come away from the bowl.  You may not use all of the flour.  It will still be sticky.  Knead the dough for about 8 minutes.  Place the dough in a greased bowl and let it rise until double its size.  Punch down the dough and let it rise again.

Generously flour the counter and roll out the dough to about 1/8 inch thickness.  Use a 4-inch round cutter to cut the dough.  I used the same glass I use for pierogi.  Place a spoonful of cooled filling in the center of the dough, pinch all the corners together sealing tightly.  Place the bun, seal side down, on a parchment paper lined cookie sheet.  Let rise one more time, about 30 minutes.

Beat the last egg and brush over the tops of the buns.  Bake for 15 minutes in a preheated 350 degree oven.

Makes 3 1/2 dozen buns.


Sour Cream Coffee Loaf with Maple Glaze and Bacon

August 22, 2010

I saw this during the week and couldn’t wait to make it.

The original recipe doesn’t call for bacon, but I thought of bacon as soon as I saw the maple.  My husband loves bacon.  Meeshie loves to call him the baconator. 

He’s asked me to make bacon maple donuts every time he sees them on the Food Network.  I haven’t made the donuts yet.  I’m not really planning on it either.  He has great will power when it comes to the sweets that I bake, but not when it comes to donuts.  He loves donuts.  That would not be a good thing for his sugar.  At all. 

Now this cake is one of the moistest ones I’ve ever made.  It actually reminds me more of a bread, probably because you bake it in a loaf pan.  Regardless, it’s pretty easy to assemble and not overly sweet.

Sour Cream Coffee Loaf with Maple Glaze and Bacon

  • ¾ cup Granulated Sugar
  • 6 Tablespoons Butter, Softened
  • 1 whole Egg
  • ¾ teaspoon Vanilla Extract
  • 1-½ cups Flour
  • ¾ teaspoon Baking Powder
  • ¾ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt
  • 1 1/4 cups Sour Cream
  • ⅓ cup Brown Sugar
  • 1 teaspoon Cinnamon
  • 3 pieces of bacon, cooked and crumbled
  • _____
  • 1/2 cup Pure Maple Syrup
  • 1 cup Powdered Sugar
  • Preheat the oven to 350 degrees and grease a 9×5″ loaf pan. Cream the sugar and butter together in a medium bowl, and then beat in the egg and vanilla.

    Whisk together the flour, baking powder, baking soda, and salt. Beat into the butter mixture alternately with the sour cream just until combined.

    Whisk together the brown sugar and cinnamon in a small bowl. Spread a third of the batter into the loaf pan and sprinkle with 1/3 of the cinnamon-sugar mixture and some bacon. Repeat the layers 2 more times, ending with the top layer but reserve the remaining bacon for after the loaf has been baked.

    Bake 45-50 minutes or until a toothpick inserted into the center comes out clean. While the cake is cooling in the pan, make the glaze. Stir the maple syrup into the powdered sugar gradually until the glaze is thick and smooth. (You can add additional maple syrup if the glaze is too thick.)

    Remove the cake from the pan and let cool on a rack. Drizzle with the glaze while still warm, and sprinkle with the remaining bacon.

    Here is the original recipe.  Check out Sugarcrafter’s site.   

    Note: in addition to the bacon, I added more sour cream and more syrup.  You don’t have to add the extra sour cream, but that little extra isn’t going to hurt anything.  Trust me.  Plus the glaze seemed way too thick until I added more syrup.


    Stuffed Jalapenos

    August 17, 2010

    We had company a few weeks ago.  My girlfriend and her family came over and we threw stuff on the grill. 

    I made these stuffed jalapeno.  For some reason I thought it would be a good idea if I stuck them on the grill.  On some foil that had slits in it.

    You can image what happened right? 


    Crazy fire. 

    What was I thinking crazy fire.  Crazy burning aluminum foil removed from the grill fire.  That foil smoldered for a good five minutes.  My husband had to stamp the fire out with his foot.  It was quite a site.

    The stuffed jalapeno were very crispy, to say the least, but we ate them anyway. 

    Sorry folks no pictures of those puppies.

    I’ve been making a variation of this recipe for years.  One of the ladies in my office told me how she makes hers and she inspired me to get the recipe down to this one.  Thanks Nichole!

    Stuffed Jalapenos

    • 12-15 large jalapenos
    • 12-15 Bacon, cut in half
    • 8 oz Cream Cheese, softened
    • 3 Green Onion, sliced
    • 1/2 C Parmesan, grated
    • 1/2 t Granulated Garlic

    Slice the green onion.  Cream the cream cheese.   Add the onion, cheese and garlic to the cream cheese.  Mix well. 

    Clean the jalapenos and in slice half length wise.  Clean out the inside of the jalapenos.  If you like them hot, leave in some seeds.  Stuff the jalapenos with the cream cheese mixture.  Wrap the half a piece of bacon around the stuffed jalapeno.  Pierce through with a toothpick.  Place on a rack on top of a cookie sheet.

    Cook in a preheated 350 degree oven for 20-25 minutes until the cream cheese mixture is brown and the bacon is crispy.

    Note: I didn’t have enough parmesan grated when I made it this time, so I did use 1/4 C shredded mozzarella and 1/4 C parmesan.  I also used the thick cut bacon which I don’t recommend if you like your bacon super crispy for this dish.  It doesn’t ruin the flavor, but if you’re looking for that crisp snap of bacon use the regular cut.


    Tomato Bacon Dip

    June 24, 2010

    Once again, we had thunderstorms roll in yesterday.  The creek down the road has overflowed, again.  It seems like we’ve been a perpetual state of flood watch.  There was a hint of tornado talk yesterday evening too.  I love a good storm but I’m getting tired of the rain.  My husband said he feels like we live in Florida, I’m thinking Seattle. 

    Since the rain is making me melancholy I want to share this recipe with you.

    I made an amazing dip over the weekend. 

    I found it on Tasty Kitchen and it was submitted by a friend I made on this blog.  She is a sweet lady that lives over the border in Wisconsin.  

    I love a good dip.  When I saw this one I was immediately interested.  My husband loves BLT dip and I thought he might like this.  I liked that you didn’t need to cook a pound of bacon and mix it with a cup of mayo.  Let’s face it, BLT dip is not the most figure flattering dip going.  That’s probably why my husband likes it so much.  He likes BLT dip so much that when I told him I planned to make this dip he wasn’t exactly excited.  Until he tried it.  This dip has a lot of flavor and is very simple to make.  My only complaint about the dip is that I didn’t double it. 

    As clarification, I do not have garlic salt, so I used granulated garlic instead.  Also, I peeled two Roma tomatoes but did not seed them.  Since I always serve BLT dip with toast, I served this dip with whole wheat crackers.

    Tomato Bacon Dip

  • 8 Ounces Softened Cream Cheese
  • 1 Tablespoon Mayo
  • Garlic Salt, to taste
  • 1 Tomato – Peeled, Seeded, And Chopped
  • 6-8 Slices Of Bacon, cooked and crumbled
  • With a hand mixer, blend cream cheese, mayo and garlic salt.

    Continue mixing in tomatoes with the mixer to blend completely.

    When ready to serve, stir in the bacon.

    Serve with rye chips, Wheat Thins, bread pieces, or any cracker that would hold dip well. Fresh veggies also work well with this dip.


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