Creamy Cheddar Cheese Soup with Crispy Bacon & Chives

Ingredients:

• 3/4 lb bacon, chopped (optional garnish)
• 4 Tbsp butter
• 1 large onion, finely diced
• 2 leeks, thinly sliced
• 2 cloves garlic, minced
• 2 large pimentos or roasted red peppers, diced
• 6 Tbsp flour
• 4 cups chicken stock or broth
• 1 (12-oz) beer (preferably ale or lager)
• 1-1/2 cups cream
• 1-1/2 cups milk
• 2-1/4 cups sharp cheddar cheese, grated
• 3/4 cup Colby cheese, grated
• 1/2 tsp cayenne
• 1 bunch of chives or green onions, chopped (2 Tbsp reserved, optional garnish)
• Salt and white pepper, to taste (optional garnish)

Directions:

Render the bacon until crisp, stirring frequently, in a large stockpot over medium heat. Using a slotted spoon, remove the bacon from the pan onto a platter lined with paper towels. Drain the grease from the pan, leaving 2 Tbsp remaining.

Turn the heat up to medium high and add the butter, onions, leeks, garlic, and pimentos. Cook for 4-5 minutes until onions soften and develop slight color. Add the flour and stir to form a pasty roux. Cook for an additional 1-2 minutes.

Whisk in the stock, beer, cream, and milk. Reduce the heat and simmer for 10-15 minutes, or until the soup begins to thicken. Whisk in the cheeses, cayenne, and half of the chives. Allow the cheese to melt, then season with salt and white pepper to taste. Ladle into soup bowls and garnish with the crispy bacon and reserved chives, if desired.

Cheesy Bacon & Egg Casserole

Ingredients:

8 slices bacon

1 medium onion, chopped (1 cup)

1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)

2 cups (8 ounces) shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 cup cottage cheese

5 eggs

1 1/2 cups milk

1/2 teaspoon ground mustard

1/2 teaspoon ground nutmeg

 1/4 teaspoon ground pepper 

Directions:

Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings.

Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered.

Let stand 10 minutes.

Bake 40 to 50 minutes or until center is set and top is golden brown.

Cheesy Corn Casserole

Ingredients:

• 4 slices bacon, finely chopped
• 6 tbsp. unsalted butter, cubed
• 4 cloves garlic, finely chopped
• ½ cup flour
• 3 cups milk
• 4 oz. cream cheese, cubed
• 2 oz. Velveeta, cubed
• 2 cups grated extra-sharp cheddar cheese
• 1 tsp. paprika
• 3 lb. fresh or frozen corn kernels
• Kosher salt and freshly ground black pepper, to taste

Directions:

Heat oven to 375°. 

Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. 

Add butter and garlic, and cook until fragrant, about 1 minute. 

Add flour, and cook, stirring, for 1 minute. 

Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. 

Remove from heat and stir in corn; season with salt and pepper. 

Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.

Caramelized Bacon

Ingredients:

• 1 1/4 cups packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 pound of sliced bacon

Directions:

Preheat oven to 375 degrees F (190 degrees C).

In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a baking sheet.

Bake 8 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving
 

Barbecue Pork Ribs with Bacon Barbecue Sauce

Ingredients

For the ribs

• 5 cloves garlic, minced
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 tablespoon packed dark brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons ancho or chile powder
• 2 teaspoons freshly ground black pepper
• 2 teaspoons chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon dry mustard, preferably Colman's
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper (optional)
• 2 slabs pork spareribs (about 7 pounds total)

 

For the barbecue sauce

• 6 ounces bacon, diced
• 2 medium onions, finely chopped
• 5 cloves garlic, minced
• 2 teaspoons chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 tablespoons smoked paprika, preferably Pimentón de la Vera*
• 1 tablespoon ancho or New Mexican chile powder
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground ginger
• 1 cup brewed coffee
• 2 tablespoons packed dark brown sugar
• 2 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cider vinegar, plus more to taste
• 1 cup ketchup
• Few dashes hot sauce, such as Tabasco, plus more to taste
• 3 fresh or 2 dried bay leaves
• Kosher salt

Preparation

Prepare the rub and bake the ribs:
In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours. 

Preheat the oven to 325°F. 

Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill. 

While the ribs are baking, make the barbecue sauce:
In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.

Bacon Milkshake

Ingredients:

• One pound of bacon
•  ½ Cup of Whole Milk
• 2 ½ tablespoons of Maple Syrup
• 1 teaspoon of salt
• 9 scoops of Vanilla Ice Cream
• Whipped Cream
• Chocolate Syrup

Directions:

Fry the bacon and drain fat into separate bowl. 

Put the milk, maple syrup, salt, and ice cream in the blender. 

Add 4 Tablespoons of the bacon fat into the mix. 

Pulse it on a lower setting. 

Pour into glasses and top with whipped cream and crumbled bacon.  Feel free to add drizzles of chocolate syrup as well. 

Fried Baconnaise Pimento Cheese Balls

Ingredients
 

1 (7.25 ounce) package macaroni and cheese mix
2 tablespoons butter
1/4 cup milk
1 cup shredded Cheddar cheese
3/4 cup pimento cheese spread
1 cup shredded Italian cheese blend

2 cups Italian seasoned bread crumbs
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar
1/4 teaspoon salt
1 pinch cayenne pepper, or to taste

Baconnaise

4 eggs + 3 tablespoons of milk mixed with 1 Tablespoon of Bacon Salt

4 cups peanut oil for frying, or as needed

 

Directions:

 

Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, Bacon Salt to taste and the cheese packet from the package.

While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.

Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.

Heat oil in a deep fryer or large saucepan to 350 degrees.

Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in Baconnaise, and then dredge in breading.

Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

Slow Cooker Bacon Jam

Ingredients:

 

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

 

Directions:

 

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Onion and Bacon Tart

Ingredients:

6 oz. slab bacon, cut into ¼″ matchsticks
4 tbsp. unsalted butter
2 medium yellow onions, thinly sliced lengthwise Kosher salt and freshly ground black pepper, to taste
1 ½ cups flour
2 tsp. dry mustard
1 ¼ cups milk
3 eggs, lightly beaten 

Directions:

 

Heat bacon in a 12″ skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; pour bacon fat into a 9″ × 11″ baking dish and set aside. Return skillet to medium-high heat, and add butter; add onions, salt, and pepper, and cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside.
 

Heat oven to 425°. In a large bowl, whisk together flour, mustard, and pepper; add milk and eggs, and stir until smooth. Let batter rest for 10 minutes. Meanwhile, place baking dish with bacon fat in oven and let heat for 10 minutes. Remove baking dish from oven, pour in batter, and spinkle with rendered bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes.

Bacon-BBQ Grilled Cheese

Ingredients:

2 slices Texas toast
2-3 T barbecue sauce
2 oz sliced sharp or smoked cheddar cheese
4-6 slices cooked bacon
1 oz shredded Monterey Jack cheese
Butter or margarine
 

Directions:

Heat a skillet over medium. Spread the barbecue sauce over the bread slices, then over one slice arrange cheddar cheese slices, bacon over that, then sprinkle the Monterey Jack over the bacon. Top with remaining bread slice. Melt some butter or margarine in the skillet and place the sandwich on top of the puddle, scooting it around until the bread absorbs the butter. Cook for 5-6 minutes or until cheddar looks melted, then remove and melt more butter in the pan, flip the sandwich and cook additional 4 minutes and serve hot.

Cheesy Bacon & Egg Casserole

Ingredients:

8 slices bacon
1 medium onion, chopped (1 cup)
1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
2 cups (8 ounces) shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
5 eggs
1 1/2 cups milk
1/2 teaspoon Mustard, Ground
1/2 teaspoon Nutmeg, Ground
1/4 teaspoon Black Pepper, Ground

Directions:

Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
 

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
 

Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
 

Bake 40 to 50 minutes or until center is set and top is golden brown.

Fully-Loaded Potato Skins

Ingredients:

6 small to medium sized russet baking potatoes (total 3 pounds)

Olive oil

Canola oil or grapeseed oil

Kosher salt

Freshly ground pepper

6 strips of bacon

4 ounces grated cheddar cheese

1/2 cup sour cream

2 green onions, thinly sliced, including the greens of the onions

Directions:

Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product. 

While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. 

Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.

Mac and Cheese Pie with Bacon Topping

Ingredients & Directions:

For Pastry

2 cups flour
1/4 teaspoon salt
6 oz. extra sharp cheddar cheese, coarsely grated
2/3 cup butter, cold and cut into cubes
1 Tablespoon Tabasco sauce
5 Tablespoon ice water

Combine the flour and salt in a bowl.
 

Using a pastry cutter, cut in the grated cheddar cheese and cold butter into the flour until the size of small peas.
 

Gradually add the Tabasco sauce and the ice water one tablespoon at a time until, when you press the dough between your fingers, it holds together. Do not over mix.

 

Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.

 

Preheat oven to 425 degrees F.

Remove the dough from the refrigerator roll it out, about 1/8″ thick. Place the dough into the pie plate and crimp the edge. Using a fork, pierce the bottom of the crust several times.

If the dough has become soft from rolling, place the prepared pie plate in the freezer for about 5-10 minutes.

Line the inside of the pie crust with parchment paper and fill with pie weights or dry beans.

Bake for 15-17 minutes, then remove from oven. Remove the beans and parchment paper and line the edge of the pie crust with foil. Return to the oven for 5-7 more minutes until the crust is golden. Remove. Keep the oven on.

For Filling and Topping

1 package of mac’n'cheese (premade; follow package directions)
1 package bacon

Fill the pie with the remaining mac’n'cheese.
 

Create a lattice top with bacon, making sure to cut the bacon strips long, since they will shrink in the oven.
 

Return to the 425 degree oven for about 8-10 minutes until the bacon is cooked. Remove.

Serve with hot sauce and maple syrup.

Cheesy Bacon Pull Bread

Ingredients:

1 pound bacon, cooked till crispy and crumbled
1 Tbsp oil
1/2 cup finely chopped green pepper
4-5 green onions, sliced
24 dinner rolls, thawed but still cold
6 Tbsp butter, melted
1/2-3/4 cup grated Cheddar cheese


Directions:

Saute green pepper and onions in oil till tender.

Cut rolls in quarters and place in a large mixing bowl. Periodically stir in some of the melted butter so they don't stick together.

Add remaining ingredients and the rest of the butter.

Mix everything together till well combined. Dump everything into a well greased Bundt pan.

Let raise till doubled, about 30-60 minutes. Bake at 350 for about 30 minutes, then invert onto a serving plate.

Baconchiladas

Ingredients:

1 small onion, chopped (about a cup)
Vegetable oil - grapeseed or olive
2 small cloves garlic, minced 
1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it 
2 Tbsp red chili powder 
1 teaspoon sugar 
1/2 cup to a cup of water 
12 corn tortillas 
Canola oil - a high smoke point vegetable oil 
2-3 cups of fried bacon, chopped 
Salt 
2 cups grated cheese (about 1/3 lb)

Directions:

Preheat the oven to 350°F.

Prepare the sauce. Coat a large skillet with oil and sauté the onions on medium heat until translucent, a few minutes. Add the garlic for a minute more. While the onions are cooking, purée the canned tomatoes in a blender. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, dilute it with water to keep it from getting too thick as it simmers. Remove from heat.

Alternatively, use a prepared canned enchilada sauce, which can be perfectly fine.

Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the cheese. Sprinkle with a little salt. Set aside.

Prepare the tortillas. Heat a small light skillet on med-high heat. Add a teaspoon of oil to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas. Proceed to next step.

Assemble the enchiladas. Use an 8x12 inch Pyrex baking dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla and roll it up. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce.

Sprinkle with the remaining grated cheese.

Place in the oven and cook for 10 minutes, or until cheese is bubbly.

Use a metal spatula to serve.

Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil), guacamole or avocado slices, and

Smoked Bacon & Vidalia Onion Marmalade

Ingredients:

• 2 to 3 strips bacon
• 1 tablespoon mustard seed
• 1/2 cup apple cider vinegar
• 1 1/2 pounds Vidalia onions, diced (about 5 onions)
• 1/2 cup light brown sugar
• 1/4 cup cane syrup

Directions:
Preheat oven to 350 degrees. Lay the bacon onto a baking sheet lined with parchment paper and cook for 20 to 25 minutes, until each strip is evenly crispy. Remove and chop the bacon into small pieces. Set aside.

Toast the mustard seeds in a dry pot over medium heat just until the seeds begin to dance and get slightly browned. Add the vinegar and remaining ingredients (including the bacon) to the pot. Cover and raise the temperature to medium-high.

Allow the onions to sweat on the heat for about 20 minutes, stirring the pot a few times throughout. After 20 minutes, remove the cover and continue to cook on medium heat until most of the liquid is reduced and the onions are dark in color, approximately 45 minutes to one hour.

Marmalade will last for 2 weeks in the refrigerator and 3 months in the freezer.
Makes 6 cups.

Slow-Cooker Bacon Jam

Ingredients

• 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
• 2 medium yellow onions, diced small
• 3 garlic cloves, smashed and peeled
• 1/2 cup cider vinegar
• 1/2 cup packed dark-brown sugar
• 1/4 cup pure maple syrup
• 3/4 cup brewed coffee

Directions

1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.