Three of my favorite things, all thrown into a crockpot.  Walk away for a view hours and BAM, yummy goodness!

Bacon Cheese Potatoes

I LOVE bacon. I also love coffee.  So how could this go wrong?

Coffee Glazed Bacon

Ingredients:

• 6 to 8 slices of Smoked Bacon
• 1/4 cup Brown Sugar
• 1/4 cup Hot Espresso
• 1/4 tsp Paprika
• 1/4 tsp Black Pepper

Directions:

You’re gonna have to pop over to Instructables to get those (and see step-by-step photos).

After the “all Charlie” post yesterday, I can across a series of Facespace messages from another long time FoTDB Dina (SHOUT OUT!).  Dina’s been a BIG supporter of this little blog and just after the New Year she sent not one but five, FIVE, recipes that included candied bacon.

Candied Bacon Ice Cream

Candied Bacon Green Salad

Candied Bacon Maple Popcorn

Chocolate Chip Candied Bacon Pancakes

Candied Bacon Butter!

See something you like?  Of course you do!

Thanks for all the bacon love Dina and for being a loyal TDBer!

Photos via davidlebovitz, jaimeoliver, pinterest, evilshenanigans and tablespoon

We are creeping up to the Christmas holiday and maybe you or someone you know still has a cookie exchange to attend prior to this Sunday.  Well if that is the case then I’ve got your blue ribbon, show stoppin’ recipe right here!

Bacon Banana Cookies!

Ingredients:

• 2 1/2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter
• 1 1/4 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 bananas, mashed (about 1 1/3 cups)
• 1/2 pound bacon, cooked crisp, chopped

It’s a twofer tonight as we finish out our side dishes.  So far on our Thankin’ for Bacon Thanksgiving table we have:

1. Bacon Apple Pie – Dessert
2. Bacon Wrapped Water Chestnuts – Appetizer
3. Spinach, Bacon and Onion Dip – Appetizer
4. Green Beans and Bacon Sauté – Veggie Side
5. Carrots with Country Bacon – Veggie Side

What’s missing?  Some good old, stick to the ribs, potatoes and stuffing!

Let’s start with the taters…

Cheddar and Mashed Potato Gratin

Ingredients:

Directions:

1. Preheat oven to 400°F.
2. Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes.
3. Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper.
4. Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

Aren’t those yummy?!?  With something as heavy as that, I thought we’d go a slightly different route with the stuffing…

Wild Rice Cranberry and Cornbread Stuffing

Ingredients:

Directions:

1. Cook bacon until crisp, remove and set aside.
2. Add butter to pan and melt. Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
3. Add cranberries and chicken broth. Bring to boil, then remove from heat.
4. Add corn bread, cooked wild rice, pecans and bacon.
5. Add salt and pepper to taste.
6. Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).

We wrap up our week tomorrow with the star of the show…

both recipes and photos via yummly – dish 1 | dish 2

As we lead up to Thanksgiving next Thursday, I thought I’d work on featuring a recipe each day through Wednesday that you could incorporate into your family meal.  We are callin’ it “Thankin’ for Bacon!” (It’s a rough rhyme, I know, just go with it…)

I thought we’d start with dessert.

As a kid (and still today) I didn’t dig on pumpkin pie so my Grandma would always make an apple pie just for me.  I think she’s approve of this modification to the classic…

Get the entire recipe and more great photos over at Tasty Trails.

Appetizer tomorrow.

Sometimes it seems like I find things in bunches…the bacon blotter stories last week and now this week, tear away bacon bread recipes…

Look at that pure hunk of goodness right there.  It’s called a “pull”, I call it hot damn!  Believe it our not, it comes from the New York Times (yeah, I know, really, the New York Times)

Cheddar Bacon Ranch Pulls

Ingredients

• 1 unsliced loaf of sourdough bread (preferably round)
• 8 to 12 ounces Cheddar cheese, thinly sliced
• 3-ounce bag Oscar Mayer Real Bacon Bits (or just cook some up and pulse it, it’d taste batter)
• 1/2 cup butter, melted
• 1 tablespoon ranch dressing mix

Method

1. Using a sharp bread knife, cut the loaf in both directions in a checkerboard pattern, being careful not to cut through the bottom crust.
2. Place slices of cheese between cuts.
3. Sprinkle bacon bits on bread, making sure to get between cuts.
4. Mix butter with ranch dressing mix. Pour over bread.
5. Wrap loaf in foil and place on baking sheet.
6. Bake at 350 degrees for 15 minutes.
7. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

photo ad recipe via New York Times

VIDEO EDITION – from Good Morning America this morning, enjoy Ree Drummond (The Pioneer Woman) as she prepared her Peach-Whisky BBQ Chicken with Bacon Cheese Grits.

So there you go!

We won’t be back until Monday, crazy weekend, so make it a good one everyone!

PS – Don’t forget to vote for TDB in Detroit’s “Most Valuable Blogger” contest.  You can vote once every day until Sept. 9th! Did YOU vote today?

I haven’t featured these guys on the site yet as some of their videos are not quite family friendly but when Forbes.com features you…

Allow me introduce to some, reintroduce to others, the gang at Epic Meal Time.  This from the Forbes article:

The Montreal-based team has become wildly popular for their wildly wrong dishes. With the motto “We make your dreams come true, and then we eat them,” they have grown to become Canada’s Most-Subscribed Channel on YouTube with close to 1.5 million followers. Their outlandish dishes have also landed them an appearance on The Tonight Show and talks continue with studios about their own television show.

This video (also featured on the Forbes site) is the most family friendly clip I have seen and also involves enough bacon (real bacon not that Canadian stuff) to warrant buying stock in Canada’s largest pork producer.

Inspired?  Looking for more?  Head on over to their YouTube channel.  New episodes run every Tuesday.

Read their whole interview at Forbes.com.

Look at our sweet ol’ grandma! Her name is Norma Pemberton and from what they report in Australia’s “Central Coast Express Advocate” she’s got quite a knack for cookin’ up cheese and bacon snacks.

Being the wonderful lady that she is, she’s shared the recipe with the paper and now, through the, I share it with you.

Recipe after the jump… [Read more →]