From Denny: OK, I've been hearing about the popularity of "bacon blogs" and wondered "is there anything you can't pair well with bacon?" Answer: not much as "the pig" is quite versatile. I see why the pig has so many devotees.
Check out the savory bacon recipes:
Bacon Explosion (BBQ)
Bacon Balls (mini-cheese balls)
This is a calorie monster, weighing in at 5000 calories! Read that as "bring your friends" to this BBQ because it reigns as King of BBQ.
2 pounds thick-cut sliced bacon
1 1/2 pounds Italian sausage, casings removed
3 tablespoons barbecue rub
3/4 cup barbecue sauce
Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips.
Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
Preheat oven to 225 degrees or light a fire in an outdoor smoker.
Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
Crumble fried bacon into bite-size pieces.
Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce.
12 Bacon slices (crisply cooked, crumbled)
4 Eggs (beaten)
1 cup Shredded Cheese
1 cup Baking Mix
1-1/2 cup Milk
1/8 tsp Ground Black Pepper
1/3 cup Onion (chopped)
Preheat oven to 400 degrees F.
Sprinkle cheese, bacon slices and chopped onions on a greased pie plate.
Stir milk, eggs, baking mix and black pepper in a medium bowl with a fork.
Pour this blend into pie plate.
Bake it for about 40-45 minutes.
Bacon pie is ready.
Bacon, cream cheese, cheddar cheese and Parmesan cheese and... Miracle Whip mayonnaise??? Yep, and these are awesome tasting! They are basically mini-cheese balls. A shot or two of Louisiana hot sauce would complete this recipe in my not so humble opinion! :)
1 lb bacon, cooked until crisp, cooled and drained on paper towels
2 (8 ounce) packages cream cheese, softened
1/2 cup Miracle Whip
1/2 cup shredded parmesan cheese
1 cup shredded sharp cheddar cheese
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 teaspoon worcestershire sauce (Lea & Perrins brand)
Process the bacon in the food processor until finely minced. Set aside.
In a large bowl, beat cream cheese and Miracle Whip with an electric mixer until well mixed.
Beat in the remaining ingredients (except the bacon). Beat in the bacon only until mixed.
Shape into two small cheese balls and wrap each well in plastic wrap. Chill overnight.
Serve with crackers or pita chips.
To serve, you can leave the cheese ball as is, or roll in finely minced parsley, chopped nuts or finely shredded cheese. This keeps well for a few days in the refrigerator.
Super simple recipe for a bread, cheese and bacon combination. You might think you had died and gone to heaven. Of course, with this much fat in a recipe you just might go to heaven...
12 slices bacon, diced
1 (1 pound) loaf frozen bread dough, thawed
2 tablespoons olive or vegetable oil, divided
1 cup shredded mozzarella cheese
1 (1 ounce) package ranch salad dressing mix
In a skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels.
Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat. Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350 degrees for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.
From: Rhode Islands' Narraagansett Pier Casino, originating in the early 1900's. Shellfish and pork marry for one tasty dish.
24 small clams in the shell
1/4 cup butter, softened
1/4 cup chopped green onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 tablespoon lemon juice
4 slices bacon, cooked until crisp and crumbled
Open clams; remove clams from shell. Wash shells; place each clam in deep half of shell. Discard remaining clam shell halves. Sprinkle clams with a little salt. Blend butter, chopped green onion, chopped bell pepper, chopped celery, lemon juice, and crumbled bacon. Top each clam with a scant tablespoon of the butter and vegetable mixture. Arrange the clams casino shells on a bed or rock salt in a shallow baking pan. Bake at 425° for 10 to 12 minutes. Clams casino recipe serves 8 as appetizer.
*** ALSO: Chef Sandra Lees Easy Frozen Chocolate Cookie Cake
*** THANKS for visiting, come back often, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!