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

I had to...it 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
Ingredients:
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

Directions:
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.

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

Ingredients
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

Directions
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.

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

Ingredients
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

Directions
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).

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

Happy Groundhog/Super Bowl Sunday.  6 more weeks of winter...like 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 title...play 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

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


Directions

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

Ingredients
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
toothpicks

Directions

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.

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.