Bacon World — Comments Off
16
Sep 09

Chocolate Covered Bacon

chocolate-covered-baconINGREDIENTS:

  • 1 (12 ounce) bag semisweet chocolate morsels
  • 1 lb of uncooked bacon

INSTRUCTIONS:

  1. Heat large skillet on high; add bacon strips, turning bacon strips over as needed with tongs.
  2. Cook bacon until it’s reduced to about ¼ of its original size and appears to be crispy.
  3. Drain bacon on paper towels to remove grease.
  4. While the bacon is cooling fill the double boiler or medium sauce pan with water and bring to a medium heat.
  5. Place double boiler top pan in double boiler bottom pan or put the small sauce pan in the medium sauce pan.
  6. Slowly add chocolate morsels into top pan and stir while morsels melt. Do this until all morels have been added. (Be sure to keep stirring to prevent the chocolate from burning.).
  7. Using your fingers or tongs carefully dip the bacon strips into the chocolate, if necessary use a spoon to spoon the melted chocolate over the bacon evenly coating it.
  8. Once coated lay strips on cooling rack (with something underneath to catch the drips) or waxed paper lined cookie sheet. Cool in refrigerator for 15 minutes to set chocolate.
Bacon Bits — Comments Off
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.
Bacon Bits — Comments Off
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.
Bacon World — Comments Off
16
Sep 09

Bacon Wrapped Smokies

bacon-wrapped-smokiesINGREDIENTS:

  • 1 pound sliced bacon, cut into thirds
  • 1 (14 ounce) package beef cocktail wieners
  • 3/4 cup brown sugar, or to taste

DIRECTIONS

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
  3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.