Bacon Confessions (Cheesy Warm Bacon Potato Salad)

I've been avoiding writing this blog.  For weeks.  All because I have a confession to make.  Sigh.  Try not to think less of me....I don't like steak-cut bacon.  There.  I said it.  Sure, it's awesome, a really fat piece of bacon.  For some reason though, I prefer a slice of bacon to a slab of bacon.  I think it comes down to texture.  Part of what I love about bacon is the fact that it's both crispy and chewy.  You get a nice combination of some crispy edges and then get to bite softly through the fat.  It's a balance that only bacon can master.  So thumbs down for me on steak cut bacon, especially in a BLT and not served on a plate with a fork and knife.

This week, my cousin sent me the following picture...

...and while I can get on board with this idea, the thought of greasy bacon trying to hang onto my beer can had me concerned.  I know how this is going to end....wouldn't you know a true bacon koozie exists...

A friend from work reccommended this bacon recipe.  Warm Potato Salad had me intrigued, especially since the recipe calls for a half pound of cheese and 8 slices of bacon.  I made the dish with Maple Bacon I wondered aloud if it would taste better with a different kind of bacon, and my husband piped in and said I better make it again to test it out.  I think that's his way of approval, other than the cleaned plate, that is.

Cheesy Warm Bacon Potato Salad
Ingredients:
5 pounds of red potatoes, diced
1/2 cup mayonaise
1/2 pound Velveeta cheese, diced
1 small onion, diced
6-8 slices of cooked bacon, crumbled
salt & pepper to taste

Directions:

Preheat oven to 350°F degrees.  Place a cooling rack over a cookie sheet.  Place bacon on cooling rack.  Place in the oven and bake for 15-20 minutes, or until desired crispiness.  Remove from the oven and cool.  Once completely cooled, crumble the bacon and set aside. 

Combine potatoes, mayonaise, cheese, onion, bacon in a bowl until mix thouroughly.  In a baking dish spoon potato mixture in, and then sprinkle with a little salt and pepper.

Bake at 350°F degrees for an hour or until the potatoes are tender.
 

Bacon Week (Crescent Bacon Breakfast Casserole & Chocolate Chip Pudding Cookies with Bacon)

Next to Halloween and Christmas, my favorite holiday just occurred.  It was the Annual Breast Cancer fundraiser in Williamsville, NY called the BeerBaconBoobs Fest.  The food was pretty good, although the food truck I loved last year failed to make it this year.  A fantasy to repeat that awesome bacon-stuffed cheeseburger I had goes unsatisfied.  The Bacon Toffee makes up for it though.  The beer was good, the samples aplenty and the friends and company were great.  I'm already looking forward to next year!

 

In celebration of Shark Week, I think Bacon should have it's own week as well. 

I had a big week of bacon.  I made 2 dishes with bacon in them.   Sometimes I get inspired.  What can I say?

Crescent Bacon Breakfast Casserole

Ingredients
1 (8 ounce) package refrigerated crescent roll dough
6-8 slices of bacon
8 eggs, beaten
2 cups shredded cheese
2 cups shredded Cheddar cheese
1 teaspoon dried oregano


Directions
Preheat oven to 350°F degrees.  Place a cooling rack over a cookie sheet.  Place bacon on cooling rack.  Place in the oven and bake for 15-20 minutes, or until desired crispiness.  Remove from the oven and cool.  Once completely cooled, chop the bacon and set aside. 

Lower oven to 325 degrees F. Lightly grease a 9x13 inch baking dish.

Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled bacon. In a large bowl, mix beaten eggs and cheese. Season the mixture with oregano, and pour over the bacon and crescent rolls.

Bake 25 to 30 minutes in the oven.

 

Chocolate Chip Pudding Cookies with Bacon
Ingredients
6-8 slices of bacon
2 1/4 cup flour
1 teaspoon baking soda
1 cup softened butter
1/4 cup sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
1 package (4 oz. serving) instant chocolate pudding
2 eggs
1 package (12 oz.) chocolate chips

Directions

Preheat oven to 350°F degrees.  Place a cooling rack over a cookie sheet.  Place bacon on cooling rack.  Place in the oven and bake for 15-20 minutes, or until desired crispiness.  Remove from the oven and cool.  Once completely cooled, chop the bacon and set aside. 

Combine butter, the sugars, vanilla and pudding mix in large bowl. Beat until creamy. Then beat in eggs. Gradually add flour, soda, chips and bacon. Batter will be stiff. Drop by teaspoonful, about 2 inches apart on ungreased cookie sheet. 

Bake at 375 degrees for 8 to 10 minutes.