Bacontoffeeii Recipes

BACON-CHEESE BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
• Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

BACON TOFFEE II

Steps:

• Put all the ingredients except the bacon into a large, heavy saucepan over medium-high heat. Go with a larger pot than you think you'll need because the toffee has a tendency to boil up the sides. You really don't want that to happen. Have you ever had hot toffee on your skin or tried to clean it off the stove? Don't go there.
• Bring to a boil, stirring frequently. Cook until the mixture hits 300F on a candy thermometer. This goes fast once you hit about 200F, so don't walk away from the pan. You will regret it if you do. Trust me and the big, sooty, burned sugar mess I had to clean up once.
• Once the toffee mixture hits 300F, stir the crispy bacon in and pour immediately into the prepared pan. Use a silicone or offset spatula to gently spread the toffee into an even layer. And do not, no matter how BADLY you want to, lick that spatula if you want to keep your tongue. Again, I ask you to trust me here!
• Allow to rest at room temperature until the toffee has cooled and firmed completely. When completely cool, break into pieces with your hands. Store, refrigerated, in a zipper top bag in the back of the fridge to discourage people from snitching it when they think you're not looking.
• One comment on the blog: "As if this recipe wasn't already decadent enough, I just topped my bacon toffee with dark chocolate & cayenne-dusted pecans. it's obscenely good. Talk about a new guilty pleasure!".

CREAMY BACON FETTUCCINE RECIPE

Steps:

• Mix cream cheese spread, 2 Tbsp. milk and seasonings until blended.
• Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Stir onions into reserved drippings; cook and stir 3 min. or until crisp-tender. Add cream cheese mixture, peas and remaining milk; cook and stir 3 min. or until heated through.
• Add bacon and pasta; toss to evenly coat.

BACON TOFFEE

Steps:

• Line a baking tray with a silpat, or oil it very well.
• Crisp bacon in a skillet or under a broiler and drain on paper towels. Break or chop them into 1/4" bits and set aside. Don't go too small, because you want them to have personality in your mouth. Use a smoky bacon, ideally lightly cured.
• Place in a heavy saucepan, in this order: 1/4 cup water, 1 stick butter, a large pinch of salt, and 1 cup sugar.
• Over medium-high heat, cook till the mixture reaches 285F, stirring often. In practice, this means that you cook it until it's a good toffee color, about the same color as the old tan m&ms. I'm not kidding about the stirring, though.
• Pull it off heat, mix in the bacon bits, and pour onto the baking sheet. Spread quickly to about 1/4" thick, and let cool for 2 hours.
• Using a hammer or the handle of a large knife, break the toffee into shards. This is best accomplished by whacking it through a folded paper towel.

BACON FRIES

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Spray a large baking sheet with cooking spray.
• Wrap half a bacon slice around each French fry and place seam side-down on the baking sheet about 1-inch apart.
• Bake in the preheated oven until bacon is browned and crisp, about 30 minutes. Remove from oven and sprinkle with seasoned salt. Transfer to serving plate.

BACON TOFFEE COOKIES

Steps:

• Preheat oven to 350 Degrees.
• Place bacon on a foil lined cookie sheet and bake for 10-15 minutes or until crisp. When bacon is done place it on a plate and cover with a paper towel, let cool.
• In a medium bowl sift together flour, baking soda and salt, set aside.
• Mix butter, sugar, brown sugar, sour cream, and vanilla together until well blended.
• Add eggs one at a time.
• Slowly add dry ingredients.
• Chop bacon into small pieces and add to the cookie dough.
• Place a rounded teaspoon of cookie dough on an ungreased cookie sheet.
• Bake for approximately 10-12 min until edges of the cookie are golden brown.
• Remove from oven and cool on cookie sheet for 1 minute.
• Transfer to a wire rack to finish cooling.
• Enjoy!