The Hungry Games (and Elvis Pie)

Superbowl is this weekend.  (Like you don't already know.)  I'm already planning my bacon appetizers to bring with me this weekend.  I'm thinking 2, possibly 3 different items. It will be something new.  It will be something different.  It will have Bacon!  (Sometimes I think that is why I get invited, cause they know I'll bring the bacon.  Smart!)

Did you know that they are predicting a Bacon and Velveeta Shortages for the Superbowl this year?  Well, if Jon Stewart reported it, it has to be a National concern!  Check out The Hungry Games.


This sounds gross.  I can ensure you that it is totally the opposite of gross.  It was gone quickly...

 

Elvis Pie (Peanut Butter Cream, Bananas and Bacon)

Peanut Butter Pastry Cream
3 T cornstarch
1 ½ cups milk
5 egg yolks
½ cup sugar
1/3 cup smooth peanut butter

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk the egg yolks. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’ t curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat. Stir in the peanut butter until it is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Remaining Ingredients:
1/2 jar marshmallow fluff
6 slices bacon, cooked/chopped
2-3 ripe bananas, peeled and sliced thin
1 baked pie shell (or cookie/graham cracker crust)

To Assemble Your Pie:

Lay slices of peeled ripe banana across the bottom of the pie, sprinkle ½ of the bacon over the banana and cover with ½ of the peanut butter filling.  Repeat and top with fluff, remaining bacon and shaved chocolate before serving.  

Bacon Brunch and Tactical Bacon (Crescent Bacon-Cheese Tartlets & Bacon Hash Brown Casserole)

I found this online, while searching for what else... Bacon.  I'm not sure what appeals to me about it.  I mean, bacon in a can doesn't really do it for me.  But I do like that it's handy, portable, and perfect for the Zombie Apocalypse.  Check out this add for Tactical Bacon.

Whether you like football or not, it's a great reason to eat Bacon.  Playoffs are no exception.  While the true Bacon Football day is the Super Bowl, and still 2 weeks away, it was still a great time to get together with friends for a dinner brunch.  They had eggs and you know I had bacon.  Here's 2 recipes that I didn't bring home leftovers for.











Crescent Bacon-Cheese Tartlets

Ingredients
1 can (8 oz) refrigerated crescent dinner rolls
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 tablespoon chopped red bell pepper (1/2 Red bell pepper)
1 egg
2 tablespoons milk

Directions
Heat oven to 375°F.

If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal.

Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon, peppers and onion. In small bowl, beat egg and milk with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.

Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.

Bacon Hash Brown Casserole

Ingredients
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) shredded cheddar cheese, divided
½ cup chopped green onions
½ cup fat-free sour cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
Cooking spray

Directions

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
Combine crumbled bacon, ¼ cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining ¾ cup cheese. Cover with foil coated with cooking spray.

Preheat oven to 350°.

Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Ringing in the New Year with the Count of Monte Cristo (Bacon Monte Cristos)

First full week of the new year has passed.  My resolutions to eat better and work out more were thrown off by a super fun sinus cold.  But I still managed to have bacon even while sick.  (Seriously, if you are not cooking bacon in the oven, you are missing out on how easy it is to have the meat candy.  Even if you can do little more than move from one room to another, sniffling and mumbling about the injustices of being sick.)  Yesterday I did one batch of bacon that made awesome sandwiches and used the leftover for some delicious grits this morning.  Grits with American cheese, shredded Gruyere cheese, bacon, butter and a little seasoning with bacon salt.  Divineness in a bowl!

 

Now, I've heard of Monte Cristo's before, but I'm still wondering how it got its name.  Food historians agree that the Monte Cristo descended from the croque monsieur, a French-bistro standard.  But no one seems sure how or even if it relates to The Count of Monte Cristo, the 1844 novel by Alexandre Dumas.

This Monte Cristo is made with ham, cheese, a bit of mustard, and mayonnaise, then it’s dipped in egg, and cooked just like french toast, but we are adding Bacon. (Say whaaat?!?) Yep, no joke. It’s kind of crazy, isn’t it? Let's take a walk on the wild side with this, shall we?

Bacon Monte Cristo Sandwich

Ingredients:
2 eggs
pinch of salt and pepper
4 slices sturdy white bread (or white bread of preference)
6 slices of cooked bacon
2 tablespoons mustard
2 tablespoons mayonnaise
½ pound thick sliced baked ham
½ ounce, weight shredded Gruyere cheese
2 tablespoons butter


Instructions:
Preheat oven to 350.  Place uncooked bacon on a broiler pan or cooling rack placed on a cookie sheet and bake until bacon is crispy.  About 20 minutes.   

Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper. Set aside.

Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich.

Over medium heat melt butter in skillet.

Dip and coat each sandwich in beaten egg, and place in skillet. Cook sandwiches 2-3 minutes on each side, until browned to liking and cheese has melted.

Makes 2 sandwiches.

Bring on the Bacon in 2014!

It was a fantastic Christmas for Bacon this year!  The markets are saturated with miscellaneous Bacon novelty.  Sure, this bacon consumption is no doubt contributing the growing waste-bands of the nation, but hey, unless you learn to balance your good and bad fats and get moving off the couch (...just say "No!" when Netflix asks if you want to continue on to the next episode) then it will continue on its downward spiral into obesity and heart disease.  A little heavy for the new year, right?  I plan on enjoying the ride, and compensating with less red meat, and more fish.  More veggies and more Yoga.  (I must say teaching 2 classes a week has helped keep the bacon weight off, plus its low-impact, slow moving.  What more could you ask for in a work out?)

Whatever your goals are, I think that we can all agree that this is one we can keep this year.

I have some awesome friends and family members.  It was a Bacon-filled Christmas, indeed!

Drones have stirred up some controversy lately and their infringement on our liberties, but if they could deliver bacon, would you change your stance on this issue?  Check out this Youtube video of the Bacon Drone.

I received a Whoopie Pie maker for Christmas this year.  Man, EasyBake Oven's sure have come a long way.  I never had one growing up, but I felt like a kid using this tricked-out waffle iron.  Here's the end result.  Maple Bacon Whoopie Pies with blue frosting.  It's all I had.

Maple Bacon Whoopie Pies
1 box Fudge Brownie Mix
1/3 cup Pure Vegetable Oil
2 large eggs

for frosting:
1 container Vanilla Flavored Frosting
3/4 cup marshmallow creme
3 tablespoons finely diced cooked bacon
1/2 teaspoon maple extract

Directions

HEAT oven to 350° F. Line cookie sheets with parchment paper.

COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.  (Or into your Whoopie Pie Maker and cook according to your pie maker directions)   

BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.

BEAT frosting and marshmallow creme in medium bowl with electric mixer on medium speed until light and fluffy. Stir bacon and maple extract into filling. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.

A Bacony Christmas (Acorn Squash Risotto with Bacon)

'Tis the season, for some mighty awesome bacon gifts.  My first so far...in the non-edible, clothing category....Bacon Apron!  Next time I'm smoking up another pork belly (in about 11 days) I'll be sporting this baby... (Thanks Mark!)

In fresh bacon news this week...Santa read my letter...(even though I was quite certain I was on the naughty list)...and Merry Christmas! Bacon will get cheaper.  With the great corn crop this year pigs have had an abundance of cheap corn to eat and are happy as pigs in ...well, you know.  What does that mean for the bacon connoisseur like you?  Brace yourself, Bacon prices will drop.  (I don't know about you, but my bacon budget is pretty high, so this is great news!)  Businessweek reports that currently bacon prices are nationally over $5 per pound.  Since September 2013, the price for bacon has slowly been going up and a national crisis of a impending bacon shortage were predicted.  It is now estimated that wholesale pork belly (just like the kind I buy to make my own bacon) will drop to around $1.80 a pound.  What does that mean for you?  If your lucky and local, more bacon food to share from yours truly! What does that mean for me?  I need to get started on a business proposal on a start-up for my own bacon food truck.  I could be bringing that bacon to you...!  If that is not one of the best Bacony Christmas Presents ever, then I don't know what is.

Want to hear the best Bacon Christmas Story?  Read Twas the Night Before Bacon...

This was so very good, I had leftovers that I ate even!  (I don't usually like leftovers)

 

 Acorn Squash Risotto with Bacon

• 3 cups (1/2-inch) cubed peeled Acorn squash, divided
• 3 1/2 cups fat-free, lower-sodium chicken broth 
• 2 cups uncooked Arborio rice
• 5 ounces applewood-smoked bacon, cooked and crumbled

Combine 2 cups squash and 2 1/2 cups water in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Place mixture in a food processor. Process until smooth. Return mixture to pan. Stir in broth; bring to a simmer. Reserve 1/4 cup squash mixture. Keep pan warm over low heat. Heat a large deep skillet over medium-high heat. Coat pan with cooking spray. Add rice; cook 2 minutes, stirring constantly. Stir in remaining 1 cup squash, 2 1/2 cups squash mixture, and 1/8 teaspoon salt. Cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining squash mixture, 1 cup at a time, stirring until each cup is absorbed before adding the next (about 20 minutes). Remove from heat; stir in reserved 1/4 cup squash mixture. Top with bacon.

Bacon Christmas Gifts (Bacon & Potato Cupttatas)

Do you or a loved one suffer from Baconaholism?  Are you still in search of a bacon gift for Christmas?  There is a plethora of bacon products on the market, and I've seen just about everything out there...of course, I do spend my free time googling bacon....

Here's a few of my new bacony favorite things available for your or loved ones pleasure...
*Bacon Body Wash - for when you want to smell like you've been washing with breakfast.
*Bacon Ornament - I'm shocked and saddened there is no bacon on my Christmas tree yet!
*Bacon Stocking - Just like the bacon fat clogs my arteries, I hope Santa stuffs the bacon stocking full!
*Sizzlin' Bacon Candy - Bacon meets 1984 and Pop Rocks! 
*Bacon Love Desk top Calendar - Bacon 24/7, 365 Baby!
* Bucket of Bacon Game - Barrel of Monkey's meats (get it?) Bacon.  Mmm Monkey Bacon in a bucket!

This recipe evolved because I was hungry for breakfast, and I had potatoes.  My husband used to make the frittatas once in awhile, however, I think these were better.  Really though, how could you go wrong for breakfast?

Bacon & Potato Cupttatas
Ingredients
    2 cups finely chopped peeled baking potato (about 12 ounces)
    5 bacon slices (uncooked)
    1/2 cup finely chopped sweet onion
    1 teaspoon salt, divided
    1/4 teaspoon dried thyme
    1/2 cup chopped fresh chives, divided
    2 tablespoons grated fresh Parmesan cheese
    1/4 teaspoon freshly ground black pepper
    7 large egg whites, lightly beaten
    3 large eggs, lightly beaten
    Cooking spray
    6 tablespoons fat-free sour cream

Directions
Preheat oven to 375°.
 
Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until   almost tender. Drain.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool.

Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 12 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.

Dishwashing the Turkey (French Toast Mini Cupcakes with Maple Butter Cream Frosting and Candied Bacon)

The Thanksgiving holiday has come and gone and it was an awesome week for bacon.  (Bacon was one of the things I was thankful for this year, as I am sure it made your list of thanks as well)

While most people were up late Thanksgiving night or early Black Friday to shop, I took the time to do some shopping as well.  Except my shopping was at an empty grocery store, and the Asian food market, to pick up the 20 lb pig belly I'll be using to make Christmas Bacon.  (It's not a the flavor of Christmas, but the spirit.)  Santa's handing out bacon this year.

While I was not in charge of the Turkey for dinner (therefore it was not wrapped in a delicious bacon-weave blanket), I was asked to bring the Twice Baked Potato Bacon Casserole that I made a couple of weeks ago, and my grandmother's sweet rolls.  However, Lovin' Bacon seems to be a family trait, as my brother sent me this picture of his contribution to the Thanksgiving meal... check it out, Bacon-Wrapped Stuffing!

While perusing thru the Weird Wild World of Bacon, I came across this interesting piece of information.  According to Chef David Burke, you can cook your Turkey in the dishwasher.  (Yes, that's what I said.)  In the dishwasher.  Now, I'm not sure why you'd want to...my dishwasher is an under-performer. (It could be operator error on the loading of it, now that I think about it. I do  like to play tertris to see if I can get the entire sink, the grill pans, spaghetti pots, essentially anything that is too large to fit in, I find merely a challenge).  So what was I talking about again?  Oh yeah, cooking a Turkey in the dishwasher...check out the story here.  David suggests 4 cycles on the top rack.  The guy is a food genius.  I'll have to take his word on the Dishwasher Turkey though...How does that tie in to bacon, you ask....the article also talks about his Peanut Butter Maple Bacon Dates made with caramelized peanuts and fried grapes.  Now, I just gotta see if I can get my family to eat dates.

The week started off with a dessert food day at work.  Of course, my co-workers expected I would bring in something with bacon (I'm pretty predictable that way), and I did not disappoint.  French Toast Mini Cupcakes with Maple Butter Cream frosting and Candied Bacon.  These Cupcakes didn't make it home...all 50 mini cupcakes were eaten, and there were no leftovers.  (I guess they were good!)

French Toast Mini Cupcakes with Maple Butter Cream Frosting and Candied Bacon
 FOR THE CUPCAKES:
    12 slices Bacon, plus 1/4 cup of brown sugar
    1-½ cup All-purpose Flour
    1-½ teaspoon Baking Powder
    ½ teaspoons Cinnamon
    ⅛ teaspoons Heaping, Nutmeg (or Pumpkin Pie Spice)
    ¼ teaspoons Salt
    ½ cups Unsalted Butter, Melted Then Cooled
    ¾ cups Sugar
    ¼ cups Brown Sugar
    2 whole Eggs, Room Temperature
    1 teaspoon Maple Extract
    ½ teaspoons Pure Vanilla Extract
    ½ cups Milk, Preferably Whole
    _____
    FOR THE BUTTERCREAM:
    2 sticks Butter
    4 ounces, weight Cream Cheese
    2 Tablespoons Pure Maple Syrup
    ½ teaspoons Pure Vanilla Extract
    ½ teaspoons Maple Extract
    1 pinch Salt
    2 cups Confectioners Sugar


Directions
1. Preheat oven to 375F. Place an oven-safe cooling rack on a rimmed baking sheet and lay the bacon strips on the rack in one even layer. Bake for about 15-20 minutes, turning once. Sprinkle brown sugar on top and finish cooking for 5 mintues.  Turn the strips out onto paper towels when done and set aside to cool. Cut a couple of strips of bacon into 1 inch pieces on a diagonal, to be used as garnish. Finely chop the remaining bacon (yield approx 1/2 cup).
2. Turn oven down to 350F.
3. Sift flour, baking powder, cinnamon, nutmeg (or Pumpkin Pie Spice) and salt into a small bowl.
4. In a large bowl or a stand mixer beat together butter, sugars and eggs on medium-high speed until light and fluffy. Add the maple and vanilla extracts.
5. With the mixer running at medium speed, alternately add flour mixture (3 additions) and milk (2 additions) into the creamed mixture, starting with the flour mixture; beat until smooth. Fold in chopped bacon until evenly distributed.
5. Scoop batter into a muffin tin lined with paper cupcake liners. These cupcakes don’t rise as much, so they can be filled a bit fuller. I typically use 1 tablespoon for minis, and 1/4 cup for regular cupcakes. For this recipe, I just used heaping measurements of the above.
6. Bake minis 12-14 minutes; regular sized ones 22-25 minutes, rotating halfway through baking. After passing the toothpick test, keep baking until the tops barely turn golden brown. Let cool completely before icing.

Maple Buttercream Frosting
Frosts 40-48 mini cupcakes
1. In a bowl with an electric mixer or stand mixer fitted with the paddle attachment, beat butter and cream cheese until light and fluffy. Add maple syrup, vanilla, maple extract, and salt, and beat until fully incorporated. Add confectioner’s sugar, one half cup at a time until reaching desired consistency. Beat until smooth and fluffy, about 5 minutes.
2. Frost or pipe onto cooled cupcakes. Garnish with the reserved inch-long bacon pieces.