Bacon Bits

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19
Sep 09

Bacon Cookies

bacon-cookiesINGREDIENTS (For the Bacon):

  • 1 pckg thick cut bacon (about 10 strips)
  • brown sugar for sprinkling

INGREDIENTS (For the Cookies):

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 12 oz toll house semi-sweet chocolate morsels

INSTRUCTIONS:

  1. Make the candied bacon: preheat the oven to 350 F. lay bacon on a parchment covered baking sheet so they are not overlapping. sprinkle about 2 tsp brown sugar evenly on each strip of bacon. bake for 12 minutes, remove from oven, flip bacon and drag it through the syrupy liquid that’s collected on the baking sheet. put the bacon back in the oven for another 12-15 minutes, until it is fully cooked and very dark (mahogany). remove the strips from the sheet and cool on a wire rack. after they have cooked, chop them or quickly food process into tiny pieces.
  2. Make the cookies: combine flour, baking soda and salt in a small bowl. beat butter, both sugars and vanilla in a large bowl. add eggs, one at a time, beating well. gradually beat in flour mixture. stir in morsels and bacon pieces.
  3. Spoon dough (about a Tbsp per cookie) onto an ungreased baking sheet and bake at 375 F for 9-11 minutes. i tend to go a little under 9 minutes so they come out just underdone. remove to cooling racks or eat immediately with a tall glass of cold milk.

Source: http://www.peterandrewryan.com/

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17
Sep 09

Bacon and Cheese Quiche

bacon-cheese-quicheINGREDIENTS:

  • 1 1/3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup cold butter, cut in small pieces
  • 2 to 3 tablespoons ice-cold water
  • 8 strips lean bacon, cooked and crumbled
  • 4 large eggs
  • 1 1/2 cups half-and-half or whole milk
  • 1/4 teaspoon dried leaf thyme
  • 1/8 teaspoon pepper
  • 1 cup shredded sharp Cheddar cheese

INSTRUCTIONS:

  1. Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
  2. On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.
  3. In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned. Serve the quiche with fresh tomato wedges or a tossed salad.
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17
Sep 09

Bacon Spaghetti

bacon-spaghettiINGREDIENTS:

  • 1 pound bacon
  • 1 pound spaghetti
  • 3 cloves garlic, minced
  • 5 tablespoons olive oil
  • salt to taste
  • ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese

INSTRUCTIONS:

  1. Cook bacon until crispy. Drain well. Crumble.
  2. Prepare spaghetti according to package directions.
  3. Process garlic cloves through a garlic press, and combine with olive oil. Toss spaghetti, bacon, garlic/olive oil. Season with salt and pepper to taste. Sprinkle with Parmesan cheese.
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17
Sep 09

Bacon Pie

bacon-pieINGREDIENTS:

  • 12 slices bacon, crisply cooked, crumbled
  • 1 cup shredded Swiss cheese (4 oz)
  • 1/3 cup chopped onion
  • 3/4 cup Original Bisquick® mix
  • 1 1/2 cups milk
  • 3 eggs
  • 1/8 teaspoon pepper

INSTRUCTIONS:

  1. Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
  2. In medium bowl, beat remaining ingredients until blended; pour into pie plate.
  3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
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17
Sep 09

Loaded Mashed Potatoes

load-mashed-potatoesINGREDIENTS:

  • 4 pounds medium baking potatoes
  • 1 cup milk
  • 1-1/2 cups (12 ounces) prepared French onion dip
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup (2 ounces) shredded Asiago or fresh Parmesan cheese
  • 1/4 cup crumbled cooked bacon

INSTRUCTIONS:

  1. Peel potatoes and cut into eighths. Place in large saucepan, cover with water and bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until tender. Drain; return to saucepan. Using potato masher, mash potatoes with milk. Blend in dip, salt and pepper.
  2. Place potato mixture in shallow 2-quart baking dish. Sprinkle with Parmesan cheese and bacon. Heat in 350 degrees F. oven 20 minutes or until hot.
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17
Sep 09

Oyster Chowder

oyster-chowderINGREDIENTS:

  • 4 slices bacon, coarsely chopped
  • 1 small sweet onion, finely diced
  • 1 rib celery, thinly sliced
  • 1 small carrot, peeled and finely diced
  • 1/2 red bell pepper, seeded and finely diced
  • 2 cloves garlic, pressed
  • 3 cups heavy cream
  • 1 cup dry white wine
  • Salt and fresh-ground black pepper, to taste
  • 36 small shucked fresh oysters with their liquor (24 fluid ounces or 2 cups liquor – see Note)
  • 2 Tablespoons fine-chopped fresh flat-leaf (Italian) parsley
  • 2 teaspoons fine-chopped chives

INSTRUCTIONS:

  1. Saute bacon 2 to 3 minutes in a heavy stockpot over medium heat. Remove bacon with a slotted spoon and drain on paper towels. Set aside.
  2. Add onions, celery, carrots, and bell peppers to the bacon grease. Lower heat and saute until vegetables are tender, stirring occasionally, about 10 minutes. Add garlic and saute 1 additional minute, stirring often.
  3. Add cream, white wine, salt, and pepper. Increase heat to medium and cook until small bubbles begin to rise around the edges. Reduce heat to low and add oysters with their liquor and the cooked bacon. Gently simmer 1 to 2 minutes until oysters are slightly firm. Do not boil or overcook. Stir in chives and serve hot with oyster crackers or warm crusty bread.
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16
Sep 09

Bacon Popcorn

bacon-popcornINGREDIENTS:

  • 1/2 cup bacon grease
  • 3/4 cup unpopped popcorn kernels
  • 1/2 teaspoon seasoned salt, or to taste
  • 3 tablespoons bacon bits (optional)
  • 1 cup shredded Cheddar cheese (optional)

DIRECTIONS:

  1. Measure the bacon grease into a 6 quart pot and place over high heat. Add one or two popcorn kernels as testers. When the test kernels pop, add the rest of the popcorn and cover with a lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. When the popping slows down, remove the pan from the heat and let it finish popping.
  2. Pour the popcorn into a large bowl or paper sack. Season with half of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags.
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16
Sep 09

Hot Bacon Dressing

hot-bacon-dressingINGREDIENTS:

  • 3/4 pound sliced bacon, diced
  • 1/2 cup chopped onion
  • 1 cup cider vinegar
  • 2 cups water
  • 1 1/2 cups sugar
  • 1 (2 ounce) jar diced pimientos, drained
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons cold water

DIRECTIONS:

  1. In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 tablespoons drippings in the skillet.
  2. Add onion and saute until tender; remove from the heat.
  3. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well.
  4. Combine cornstarch and cold water; stir into skillet.
  5. Cook and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly.
  6. Serve warm over fresh spinach or mixed greens.