Monday, October 28, 2013

Bacon Arachnid (Bacon Garlic Pumpkin Seeds and Twice Baked Potato Bacon Casserole)

Are you afraid of Spiders?  (Seriously.  It's just you who's reading this.  No one is going to see you silently nod your head yes as you reluctantly answer the question.  Your secret is safe.  Spiders can't read you know, but they do sit back in corners silently judging you.)  Does the very thought of spiders send you running for the nearest sneaker or spouse as you hoist yourself daintily up onto a chair, until the eight-legged invader is safely disposed of or nothing more than a splatter on the wall?

Let me ask another question.  Are you afraid of Bacon?  I didn't think so.  So maybe you won't be afraid of this monstrosity.....The Bacon Arachnid.  Huh, so this is what became of actor Tom Green.


In all it's fall glory, here's what came out of my kitchen this weekend.  Enjoy!






Bacon Garlic Pumpkin Seeds
Pumpkin seeds from 1 medium pumpkin
1 tbsp Olive Oil or Bacon grease
1 1/2 tbsp Boss Hog Bacon Salt
1/2 tsp Garlic powder
1/2 tsp Onion salt or powder
1/4 tsp Cayenne pepper or chili powder (optional)

Preheat over to 250 degrees Fahrenheit.

In small bowl, mix together dry ingredients. (Add in Cayenne pepper or chili powder if you want to make your seeds spicy.)


In bowl, mix pumpkin seeds with the olive oil or bacon grease until the seeds are thoroughly coated. (If you are using stored bacon grease, you’ll want to warm it up in the microwave.)  Pour in dry mixture a little at a time and coat oiled seeds thoroughly.  Spread the coated seeds evenly on a greased cookie sheet (if you used bacon grease, you won’t need to grease the pan).

Cook in the oven for approximately 25-30 minutes checking every 10 minutes for desired crispness.







Twice Baked Potato Bacon Casserole

6 large potatoes
5-6 slices of cooked bacon, chopped fine and set aside for garnish
1-1/4 tsp salt
1/4 tsp pepper
1/4 cup butter
1 cup Cheddar Cheese, shredded (1/2 cup for potatoes, 1/2 cup for topping)
1 cup hot milk
1/2 cup sour cream

Scrub potatoes, pierce skins and bake at 425 degrees Fahrenheit for 60 minutes.

Cut potatoes and scoop out pulp; mash in a large bowl. Add salt, pepper, butter and cheese; whip or beat well.

Add hot milk and beat until fluffy and cheese is melted. Stir in sour cream; blend.

Reduce oven temperature to 375 degrees Fahrenheit. Spoon potatoes into an 11”x7” baking dish. Sprinkle with cheese and bacon.  Bake for 15 minutes.



1 comment:

  1. Mmmmm...I am going to try both of these this week!

    ReplyDelete