–What food item can’t be made better by crispy bacon🍴
Bacon Jalapeño Corn Muffins
3 cups AP flour
1 cup granulated white sugar
1 cup Bob’s Red Mill cornmeal
2 TBSP baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter,
melted and cooled
3 large eggs
6 slices bacon, cooked crisp
2 fresh jalapeños, minced &
sautéed in a little honey or
agave syrup just until
Preheat the oven to 350 degrees F.
Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended, scatter bacon and jalapeños over the batter and gently fold a couple times into batter to distribute. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
Honey Mustard Chicken & Bacon Pizza
1 large or 2 small pizza crusts
1/4 cup Ken’s honey mustard
1/2 cup cooked, boneless/skinless
chicken breast, chopped into
smallish, bite-size pieces
4 slices crumbled crisp-cooked bacon
1 small jar pickled “hoagie” peppers
1 c finely shredded mozzarella cheese (8 oz)
6 grape or cherry tomatoes, quartered
Bake in a preheat oven to 450F degrees.
Top your thin rolled pizza crusts with the remaining ingredients in order given.
Bake for 8-10 minutes.
Caramel Bacon Monkey Bread
-12 strips bacon, cooked and coarsely chopped
-3 (16 oz.) packages refrigerated biscuit dough
-1 cup (2 sticks) unsalted butter, room temperature
-3/4 cup sugar
-1/2 cup brown sugar
-1/2 cup Kraft caramels, roughly chopped
-1/4 cup pure maple syrup
-1 tsp cinnamon
-1/2 tsp salt
Preheat oven to 350F degrees and well grease a bundt pan.
Open your biscuit packages and cut each biscuit into quarters.
Combine sugar with cinnamon in a gallon-sized plastic bag, then seal it and shake to mix together.
Open bag and add in biscuit quarters.
Seal bag, then vigorously shake until cinnamon sugar mixture evenly coats all the pieces of dough.
Starting with a layer of bacon in the bottom, layer bacon, caramel, and dough pieces in the pan.
In a microwaveable bowl melt butter, brown sugar, and salt together for 1 minute (stirring every of 20 seconds)
Add maple syrup and stir mixture until combined.
Pour over the dough in your bundt pan. Squish pieces down into the butter mixture so they’re all coated and/or submerged.
Place bundt pan on a cookie sheet and bake for 40-45 minutes, or until dough is thoroughly baked.
Remove from oven and let stand for 5 minutes.
Invert onto a serving plate. Serve hot and enjoy!
Peanut Butter Bacon Cookies
-makes 15 cookies about the size of your palm
1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 teaspoon baking soda
about 6 slices of bacon, cooked, cooled and diced
In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.
Preheat oven to 350 degrees F.
Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to… your mouth.