Bacon Beer Cookies Recipes

BACON & BEER COOKIES

Steps:

• Heat oven to 375°F. Crumble 2 slices of the cooked bacon into small pieces; place in large bowl. Add cookie mix, butter, egg and 1 tablespoon of the beer; stir until dough forms.
• Roll dough into 2-inch balls; place on ungreased cookie sheet.
• Bake 11 to 13 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Meanwhile, in 1-quart saucepan, mix remaining 1 tablespoon beer, the hazelnuts and brown sugar. Cook over medium heat until brown sugar begins to reduce and caramelize. Spread mixture on sheet of parchment paper; cool.
• In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 seconds; stir. If needed, microwave 15 to 30 seconds longer or until chips are melted and mixture can be stirred smooth.
• Spread chocolate ganache on top of each cookie. Sprinkle a few candied hazelnuts on top of each. Break or cut remaining 4 slices bacon into 10 to 12 pieces; press 1 piece on top of each cookie.

BEER AND BACON MANCAKES

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes.
• Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set aside.
• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening.
• In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.

BEER COOKIES

Steps:

• Cream together the butter or margarine and the brown sugar. Cut in flour, baking soda and spice. Blend in beer slowly to form a soft dough.
• Drop by teaspoonfuls and top with a walnut piece.
• Bake 12-15 minutes at a 350 degree F (175 degrees C) oven until lightly brown. Cool one minute on cookie sheet and remove to wire rack.

ROOT BEER COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees).
• Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk and 1 teaspoon of root beer extract.
• Add flour, baking soda and salt and mix well.
• Drop teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.
• To Make Root Beer Glaze: Mix together confectioner's sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract and hot water. Brush on top of hot cookies.

BACON BREAKFAST COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon, cornflakes and raisins. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.

SLOW-COOKER CHEDDAR BACON BEER DIP

Steps:

• In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer, cheese and all but 2 tablespoons bacon. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours., In the last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with soft pretzel bites.

BEER CANDIED BACON

Steps:

• Preheat oven to 400 degrees F.
• Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
• Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top.
• Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
• Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well.
• Return to oven and cook for 10 minutes.
• Remove from oven and repeat process twice more, until bacon is crispy and browned and you've used all the glaze.
• Cool on wire rack for at least 1 hour before serving.

BACON BEER CHEESE BREAD BOWL

Steps:

• Preheat the oven to 375°F.
• Slice off the top of the bread. Hollow out the inside of the bread to create a bowl. Save the top of the bread for later.
• In a large bowl, combine whisk together the softened cream cheese and 1 cup of the beer, until well-combined. Combine the remaining tablespoon of beer with 1 tablespoon cornstarch. Add the cornstarch slurry, the whole grain mustard, and the Worcestershire sauce to the cream cheese mixture and whisk again to combine. Fold in the shredded cheeses, then fold in the bacon. Fill the bread bowl with the cheese mixture. Transfer the bread bowl to a rimmed baking sheet.
• Slice the top of the bread that was cut off earlier into thin pieces, and place them on the baking sheet, crust-side up.
• In a small bowl, mix together the garlic, herbs, and olive oil. Spoon or brush the herb mixture onto the tops of the bread slices.
• Bake the bread for 5 minutes, or just until the cheese is melted, stir, and continue to bake until the cheese begins to brown on top, about 30 minutes. If you notice that the bread slices begin to brown too much, cover them with foil as the beer cheese finishes cooking.
• Top the dip with chopped chives and serve warm with the bread slices, broccoli, and pretzels.