Sunday, February 23, 2014

Bacon Fairytales: Attack of the Bacon Bowl (And the 7-Layer Magic Bacon Bars)

I had was on sale...

What better way to share Bacon with people, but a bake sale?  I've been in the kitchen all afternoon working on 2 bacon items for tomorrow's sale.  Triple Chocolate Chip Cookies with Bacon and 7-Layer Magic Bacon Bars.  Sharing bacon makes me happy.  

This week's recipe is the Truly Magical 7-Layer Bacon Bars.   My only hope is that both go early during tomorrow's Bake Sale.  That's the best compliment one can receive.  

7-Layer Magic Bacon Bars
5 slices of thick-cut bacon
1 stick unsalted butter, melted
1 1/2 cups graham cracker crumbs (about 6-7 full sheets)
1 cup chocolate chips
1 cup butterscotch chips
1 1/2 cup shredded coconut
1 can sweetened condensed milk

Preheat oven to 400 degrees.

Line a baking sheet with aluminum foil and spray with cooking spray.  Line slices of bacon on baking sheet and bake until golden brown, about 17-20 minutes.  Place bacon strips on top of paper towels to drain and set aside.
Lower oven heat to 350.

Melt butter in a microwave-safe bowl and add graham cracker crumbs to butter and mix with a wooden spoon.

Spray a 13×9″ pan with cooking spray and spread graham cracker crumbs on the bottom.

Once bacon has cooled, break into small crumbles or pieces.  In a mixing bowl, toss the bacon, chocolate chips, butterscotch chips, and coconut together and spread over graham crackers.

Spread the condensed milk over the top.

Bake for 25-30 minutes or until graham cracker crust is golden brown.  Allow bars to cool completely before cutting into squares and serving.

Sunday, February 16, 2014

Be My Bacon Valentine (Rigatoni with Bacon and Green Onions)

There was bacon to be had this Valentine's Day!  The Food Network Magazine released it's Bacon Issue.  It's like they knew what my heart longed for.  It's chock full of useful recipes including 50 Bacon Appetizers.  I read it like the next Harry Potter Book...

This week's recipe is an adaptation from the Food Network's magazine.  Wegmans, of all places, was out of leeks.  So I picked up some green onion instead.  It's in the same family, not quite the same flavor, but sometimes you have to improvise.

Rigatoni with Bacon and Green Onion

Kosher Salt
12 ounces of rigatoni (or a short pasta)
6 slices of bacon, cut into 1/2-inch pieces
2 bunches of green onion, green parts only, thinly sliced
Fresh ground pepper
3/4 cup heavy cream
1/3 cup grated Parmesan cheese, plus more for topping

Bring a large pot of salted water to a boil.  Add the pasta and cook according to packaging.  Reserve 1 cup of the cooking water; drain the pasta.

Meanwhile, cook bacon in a pan or in the oven on a broiling pan or a cooling rack set on top of a cookie sheet, set to 350 degrees for 20 minutes or until desired crispiness. Drain on a paper towel and crumble fine.  Set aside. Reserve 1 tablespoon of the bacon grease and place in a pan.

Add the green onions and cook until warmed.  Add a little pinch of salt and pepper.  Add the heavy cream and cook until it begins to thicken, about 2 minutes.

Add the cooked pasta to the skillet along with the Parmesan cheese, 1/2 of the crumbled bacon, and another pinch of pepper; toss to coat, adding enough of the reserved pasta water to loosen.  To serve, top with the remaining bacon and more Parmesan.

Sunday, February 9, 2014

Pork Chops and Bacon, My 2 Favorite Animals (Pork Cordon Bleu with Bacon and Gruyere)

 Check it out!  Science is finally backing bacon!  Of course, I've been told that I should live forever now...Study Shows Eating Bacon Will Make You Live Longer!

I don't need to announce when I'm cooking bacon.  It's almost a guarantee that on the weekend I'll be cooking bacon for some purpose or recipe to try out.  Last night, while preparing the bacon for the sinful dinner of Pork Cordon Bleu with Bacon and Gruyere, my 5-year old came into the kitchen, looked at me and asked me where the bacon was.  He said he could smell it from the living room and that I needed to give him some right away.  Uh-oh.  I think the apple fell TOO CLOSE to the tree.

Just a spin on the classic Chicken Cordon Bleu, substituting piggies for chicken.  It was exceptionally delicious and devoured in minutes!

Pork Cordon Bleu with Bacon and Gruyere


2 thick cut pork chops
2 slices Gruyere cheese
4 slice cooked bacon
3/4 cup Panko bread crumbs
1 egg
2 tbsp milk
1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper

Cook bacon in a pan or in the oven on a broiling pan or a cooling rack set on top of a cookie sheet, set to 350 degrees for 20 minutes or until desired crispiness. Drain on a paper towel and break in half.  Set aside.

Slice pork chops horizontally throughout the middle almost all the way through.  Insert slice of Gruyere cheese and 2 slices of bacon.  Seal edges with toothpick.

Combine together egg and milk in bowl large enough to dip pork chops in.  In separate bowl add Panko bread crumbs.  Salt and pepper pork chops, then lightly dust with flour.  Dip into egg mixture, immediately dip into panko bread crumbs and press the pork chops into the breadcrumbs.  Transfer to a foil-lined cookie sheet and bake in oven at 400 degrees until done. Approximately 20- 30 minutes (depends on thickness of your pork chops. Use a meat thermometer and cook until internal temperature of 160 degrees Fahrenheit

Sunday, February 2, 2014

Super-Bacon-Bowl (Bacon-Wrapped Meatballs & Chicken, Bacon and Waffle Sliders)

Happy Groundhog/Super Bowl Sunday.  6 more weeks of there's ever really another option...

Today is the day.  I've been thinking about this day for weeks.  Not because of the football.  Not (entirely) because of the commercials, but mostly because this is THE day.  The Be-All, End-All Day for Epic Snacks.  It's a Bacon-Lovers Paradise, that's what it is!  And can I let my friends down? No way!  I got this!

Today's recipes, I have a feeling, will be requested again and again.  Are you ready? Wait for it...(oh, like you don't already know if you read the blog along here)...
Bacon-Wrapped Meatballs & Chicken, Bacon and Waffle Sliders

Known as MOINKs (Moo + Oink), these Bacon-wrapped Meatballs will surely be a hit.  In fact, I've already received a request for some leftovers.  The Super Bowl Party hasn't even started yet.  

Bacon Wrapped Meatballs


    1 bag Frozen Meatballs
    1 pound Thin Sliced Bacon
    ¼ cups Your Favorite BBQ Dry Rub
    1 cup BBQ Sauce


Defrost frozen meatballs and cut package of bacon in half.

Sprinkle bacon generously with dry rub.

Wrap each meatball with a 1/2 slice bacon, secure bacon with a toothpick, and set on a baking rack over a pan to catch bacon drippings.

Bake at 375 degrees for 20-25 minutes or until bacon is cooked the way you like it.

Brush with BBQ sauce and cook for another 5 minutes.

Let cool slightly on rack, serve warm or cold.

I ran across this below recipe on Facebook.  I've been saving the recipe for a month, just waiting to make them.  I'm drooling.

Chicken, Bacon & Waffle Sliders

1 box of frozen mini waffles
10 chicken tenders, cooked and chopped in half
1/2 package of bacon, cooked and divided into half
maple syrup


Cook bacon in a pan or in the oven on a broiling pan or a cooling rack set on top of a cookie sheet, set to 350 degrees for 20 minutes or until desired crispiness. Drain on a paper towel and break in half.  Set aside.

Slice your cooked chicken fingers into 3-4 pieces each. Break your cooked mini waffles apart.

Sandwich 1 piece of chicken topped with 2 bacon halves between 2 mini waffles. Secure with a toothpick. Drizzle with maple syrup and serve warm.