Cheddar Bacon Bombs

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Bacon and cheddar wrapped inside biscuit dough and then baked in the oven. When you bite into them everything inside the biscuit  oozes all out everywhere. Bacon, cheesy goodness!

If you haven’t noticed   at the top of my page, there is a new logo. If you can not see it for some reason please let me know. You might have to clear your cache or refresh your page. I tested it, in 3 different browsers and could see the image in everyone. FireFox, Google Chrome, and even crappy Internet Explorer. Cause, that is what website designers do!  I have been wanting to make one for my site forever now, but haven’t really been in the design mode lately. I’m going back to school for Website Design, but I also have a back ground in Graphic Design.  The two go very well together, and hopefully one day I’ll be editing css files and html codes all day long. Coding is way more exciting than data entry and that is  what I pretty much do all day long at my job.

I saw these Cheese Bombs at Good Dinner Mom and pretty much drooled all over my keyboard. Then there were some bacon cheddar bombs I saw awhile back that I posted on my facebook page not too long ago. It would only be a matter of time before I made them for myself. I only made 4 of these  and didn’t use the whole can of biscuits. That would have been trouble. I just put the biscuits in a zip lock freezer bag for use later on. You can try so many different variations of this with different cheese and spices on top of the biscuits. Now, I’m off to the kitchen to make a salad for dinner after eating these!

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Recipe adapted from Oh Bite It

Cheddar Bacon Bombs
 
Ingredients
  • 1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits
  • Cubed Cheddar Cheese
  • 4 strips of bacon, cooked and cut chopped
  • 2 tablespoons of olive oil
  • 1 teaspoon of parsley
  • 1 teaspoon of oregano
  • 1 teaspoon of garlic powder.
Instructions
  1. Take one biscuit and spread the biscuit out with your fingers. You can use a rolling pin to do that too.
  2. Place a piece of bacon on the bottom in the center of the biscuit and then the cubed cheese. Wrap the biscuit around the cheese and pinch down to the dough so that they're really tight. Do this with the remaining biscuits.
  3. In a bowl mix the olive oil, parsley, oregano, and garlic powder. Brush the olive oil mixture on top of the bombs. Then bake them in the oven for 15-20 minutes or until the bombs start turning brown. At 350 degrees.

 

 

Bacon Breakfast Cups

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Bacon Breakfast Cups combine your favorite breakfast ingredients. Bacon, Eggs, and French ToastNow who wouldn’t want that for breakfast?

Well, I was watching Harry Potter and checking my facebook when I got a notification. Someone had tagged me in this recipe of Bacon Breakfast Cups. I looked at all the ingredients on the list and had everything to make these. People on my facebook friends list like to tag me in bacon pics, bacon recipes, pretty much anything bacon related. If you scroll down my wall that is pretty much all you see. It’s been awhile since I’ve even posted a bacon recipe so here ya go!

To make these glorious little Breakfast Cups you cook the bacon in a skillet. I’ve been using my cast iron skillet a lot now. At first, I thought it was difficult to clean but then as I  read more and more web pages and watched videos on how to clean them it became easier. You do not need to cook the bacon all the way either. Just so the bacon strips start becoming crispy. About 3-5 minutes. While the bacon is cooking you can make the french toast part. Melt some butter and maple syrup in a sauce pan. I used the ring of a jar to cut the little circles so that they fit perfectly into the muffin tin. Dip the bread into the maple and butter mixture and put those on the bottom of the muffin tin mold. This is by far my favorite part. I love getting a slice of bacon with the egg and then the sweetness of the bread on the bottom. Delicious. You aren’t done yet though. Place the bacon around the edges of the muffin tin mold and then crack an egg in the middle. The egg just sits in there perfectly and the bacon strips hold the egg in there. Bake these in a 400 degree oven until the egg yolks are done. Mine took about 12 minutes. Depending on how well you like your eggs done. Your family is going to love you after you make these!

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Bacon Breakfast Cups
 
Ingredients
  • Ingredients:
  • White or Wheat Bread
  • Bacon
  • Shredded Cheddar Cheese
  • Eggs
  • Butter
  • Maple Syrup
  • Salt & Pepper
  • (Note quantities not added. This will vary depending on how many you plan to make. It’s safe to estimate about 2-3 per person. )
Instructions
  1. Pre-heat oven to 400 degrees. While the oven is pre-heating partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high. You want the bacon to be a little cooked but still pliable. Mix maple syrup and butter in a small sauce pan and heat over medium low so butter melts (you can’t mess this up so don’t worry about amounts too much. I usually use ½ a stick of butter and a cup or so of syrup).
  2. Using a cookie cutter, ravioli cutter, or whatever else you may have that can cut a 3 inch diameter circle—cut circles out of the bread slices.
  3. Here comes the good part! Grease/non-stick spray muffin pan and line with bacon so that is circles each mold. Now, brush each side of the bread with the syrup/butter mixture and place in cup so that it rests evenly at the bottom of the mold. You may have to do a little trimming of the bread but it’s ok if it doesn’t fit perfectly either. Crack an egg into each mold, season with salt and pepper and give each cup a sprinkle of cheese (you can also add the cheese on top of bread, beneath the egg).

 

Trisha Yearwood’s Charleston Cheese Dip

Charleston Cheese Dip

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Last Summer, I decided to go back to school for Web Design. I started a javascript class this Spring and I am happy that I finally finished my last javascript assignment. Now all I have to do is finish the portfolio I’m working on. Javascript is a tough language to learn and hopefully someday,  I’ll be able to code my own programs for my page! Haven’t figured out which class I’ll be taking next Fall yet. I love coding websites.

In light of finishing my last homework assignment for the class and continuing on with my cheesy fun filled weekend, I decided to make this Charleston Cheese Dip. It is a savory dip with cheese, mayo, cream cheese, scallions, and diced bacon on top and it is warmed in the oven until the inside is all melted and  gooey. Makes me want to start my firepit, invite people over for dip and maybe have a Sangria or two. If only, it would warm up now.

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Ingredients1/2 cup mayonnaise
One 8-ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped
1 dash cayenne pepper
8 butter crackers, crushed, such as Ritz
8 slices bacon, cooked and crumbled
Corn chips, crackers or bagel chips, for serving

DirectionsPreheat the oven to 350 degrees F.In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

 

Maple-Laquered Bacon

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I don’t know what I’m going to do with myself until October now that The Walking Dead is over. The season finale was mind blowing and I’ve been really obsessed with that show lately. That and bacon. Zombies and bacon are a few of my favorite things.  I doubt the people at Terminus eat bacon either. :)

Maple – Lacquered Bacon is bacon that has been dipped in maple syrup and seasoned with black pepper to give it a little spice. If you want your bacon extra spicy add some cayenne pepper to it. I have made this twice now since watching Amy’s show on Saturday morning with my bacon that I got at Everette’s butcher shop in Minneapolis Minnesota. One of these days I’m going to have to make a trip up to where Thielen Meats in Little Falls, MN to get some of their bacon.

You can dip the bacon slices in maple syrup.  I chose to brush the syrup on the bacon with a pastry brush. Less of a a mess that way. Once you start eating one slice you won’t be able to stop!

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Recipe from Amy Thielen
Ingredients1/4 cup maple syrup
12 slices good-quality thick-cut bacon
Coarsely ground black pepper

DirectionsPreheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.Pour the maple syrup into a shallow bowl and give each bacon slice (both sides) a generous dip in the syrup. Lay the bacon on the prepared baking sheet, and sprinkle it with black pepper. Bake for 20 minutes. Flip the bacon over and bake until it is crisp at the edges and caramelized on the bottom, another 10 to 15 minutes.Remove the baking sheet from the oven. Nudge the bacon slices to unmoor them from the baking sheet, and let cool for a minute to firm up. Transfer to a long platter to serve.

 

Bacon Wrapped Green Beans

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The first part of this post will not be related to green beans. Instead, I am going to rant about cauliflower. Cauliflower has been quite the rave lately and I just don’t get it. I’ve seen it in pizza crust, cheese sauces, and as rice. I did try the cauliflower rice and it was just ok to me. My house  ended up stinking of cauliflower for quite a while.  Cauliflower pizza crust just sounds disgusting to me. Even though it is supposed to be healthier than regular pizza crust, I’d rather have pizza crust. Why? Because it TASTES better than cauliflower ever will.  One thing is for sure that you will never see anything cauliflower related on this website.  My favorite vegetable is probably broccoli. I’m going to create a broccoli pizza crust and that will be the next huge thing you’ll see all over pinterest, just you wait!

Green beans are probably my second favorite vegetable next to broccoli. I like the French Style canned and I prefer the fresh over frozen green beans. It would be rather hard to wrap some bacon around either frozen or canned green beans. With fresh green beans, you boil them in water for a bit until they turn that bright green color and then shock them in ice to stop the cooking. I then wrapped the green beans in bacon and placed them in the oven. Super tasty and fun side to make for a dinner party.

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Ingredients

1 pound fresh green beans
Olive oil
Salt and pepper
Bacon

Directions

Preheat oven to 350 degrees F.

Blanch green beans for 3 minutes. Toss them in olive oil and salt and pepper. Bundle about 5 green beans and wrap a piece of bacon around the bundle. Place in a roasting pan and roast for 10 to 15 minutes, until bacon is cooked.

 

Killer Mac and Cheese with Bacon

 

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Any of you watch Worst Cooks in America? This Killer Mac and Cheese with Bacon recipe comes from Anne Burrell. I found this recipe in the latest edition of Food Network’s magazine which has all bacon recipes in it. I haven’t been watching the show at all this season. That is on Sunday nights and my other show is on at that time. The Walking Dead. I just love that show and can’t get enough of it. I get so attached to the characters and story line, I forget everything that is going on in my life at the current moment. If there was ever a zombie apocalypse I’d really miss bacon and mac and cheese if you couldn’t use a stove top. I need to learn how to start fires so that I can find other ways around cooking. :)

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There was wayyyyyyyyyyyyyyyyy too much cheese sauce for this and I even halved. The recipe called for a pound a noodles and I used 8 ounces . Maybe I should have used the whole 16 ounce box of noodles which is a pound by the way. That way there would have been plenty of noodles for the sauce.

The cheese sauce was good. Usually I don’t like mustard in my mac and cheese but in this recipe I didn’t mind it at all. Maybe it was the bacon fat that made up for that? I almost want to add in some ground hamburger to this to make it taste more like a cheeseburger.

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Recipe from Food Network Magazine

Ingredients

Extra-virgin olive oil
6 slices bacon, cut crosswise into 1/2-inch pieces
3 tablespoons unsalted butter
1 onion, cut into 1/4 inch dice
Kosher salt
1/2 cup all-purpose flour
1 quart whole milk, plus more as needed
1/4 cup dijon mustard
Tabasco or other hot sauce
1 pound medium shells or other short pasta
2 cups grated cheddar cheese (about 8 ounces)
2 cups grated fontina cheese (about 8 ounces)
1 cup grated parmesan cheese (about 4 ounces)

Directions

Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness!

Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes.

Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes.

Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta.

Add the cheddar, fontina and parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.)

Bacon Cheddar Fries

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Ore Ida makes these good french fries and they are called Crispies. They have almost an orange hue to them but that is because of the spice.

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They’re pretty tasty and spicy and I don’t fry them, I bake them. Much healthier that way. I make them even worse by topping them with cheddar, crispy bacon, and some scallions, the scallions are the nutritious part of the fries. I got this idea to make fries like this when the husband and I went out to eat on Valentine’s Day.

Ben and I went to this new steak house in town called Beefsteak Club. They have these awesome fries that they cook in duck fat, and top them with gruyere cheese, duck bacon, and herbs. Those fries are so good, they’re cooked in duck fat! No wonder why they tasted so good!  Sorry this pic was taken with my phone.

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I didn’t feel like going out to buy some duck fat and cut up my own potatoes to make french fries so here you go. A much easier way to prepare a dish like this. Bake some french fries in the oven, top with melted cheese, bacon, and scallions, and Viola!  Oh yah, and there isn’t any duck bacon in any of the stores here I can guarantee that. Should have asked the owner of the restaurant if I could take some home with me. The food was excellent. On top of duck fat fries, Ben had a dry aged steak and I had the prime rib which had guinness gravy on top and caramelized onions. For Valentine’s Day, I got a 1 hour massage that I can’t wait to use either!

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Directions:

Bake french fries in the oven according to package instructions. Top the french fries with your favorite type of cheese, I used cheddar and melt the cheese on top of the french fries in the microwave or oven. Top with crumbled bacon or diced scallions.

Caramelized Bacon

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Food Network’s magazine issue for March is about you guessed it, bacon! I was so excited to see that I just had to get a copy of it and let me tell you something, I have never got a magazine before where I wanted to make pretty much every recipe in it until now. I will be buying a lot of bacon in the near future.

This recipe came from Ina Garten and I am a huge fan of hers. When I went to the Bacon and Beer Festival in Grand Forks there was a recipe for candied bacon and this recipe reminded me of it. It was a little bit sweet and spicy at the same time and I really liked it. I’ve been trying to find a recipe like it and I’m happy to have come across it. This recipe has nuts on top of it which I thought was a little different.

If you like bacon, rush to the store and get the latest copy of Food Network’s magazine, you will love it!

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Ingredients
1/2 cup light brown sugar, lightly packed
1/2 cup chopped or whole pecans
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
2 tablespoons pure maple syrup
1/2 pound thick-sliced applewood-smoked bacon (such as Nodine’s)

DirectionsPreheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it’s underbaked, the bacon won’t crisp as it cools.

While it’s hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature. (The caramelized bacon can be made early in the day and stored at room temperature.)