There is nothing easier, and in my humble opinion more tastier, than a simple bacon wrapped water chestnut.  I have great memories of attending holiday parties at the home of Sam and Marie Cole.  Sam was a wonderful mentor and father figure to me.  His wife Marie the most sweetest, caring woman I knew (aside from my dear mother of course).

With that as a backdrop, I couldn’t think of anything more fitting to feature as our first appetizer in this Thankin’ for Bacon weekend…

Bacon Wrapped Water Chestnuts

Ingredients

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.

Awwwwwwwww Yeah!

If it was my call as to what Better Half took to the holiday cookie exchange, this’d be it!

Sorry, too relaxed to write anymore,,,had me a 90 minute massage tonight!  So let’s just get right to the recipe…

Caramel Bacon Peanut Pecan Bark

Ingredients:

• 12 ounces maple or brown sugar bacon
• Two 12-ounce packages milk chocolate bits
• 1 1/2 cups chopped peanuts (salted or not) pecans
• 10-ounce bag soft candy caramels
• Large flake sea salt

Directions:

1. Line a baking sheet with waxed paper. Heat a large saute pan over medium-high. Working in batches, add the bacon and cook until very crisp, about 10 to 12 minutes. Transfer to paper towels to drain, then repeat with remaining bacon. Set aside to cool completely. Once cooled, crumble the bacon into small pieces.
2. Place the chocolate bits in a medium microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until melted and smooth. Pour the chocolate onto the prepared baking sheet, then tap it on the counter to settle the chocolate into an even, smooth puddle.
3. Immediately sprinkle the peanuts pecans and bacon evenly over the chocolate. Allow the chocolate to fully harden, about 15 to 20 minutes.
4. Meanwhile, place the caramels in a medium microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until melted and smooth. Drizzle the caramel over the bark, then sprinkle lightly with the sea salt. Allow to cool and harden, then break into pieces.

Servings: 24

via theday.com

Yup, it’s fall.   I can tell you that with the utmost certainty given the sheer amount of leaves on my front lawn.

As it gets “crisper” outside, your insides start craving some warm, hearty goodness.  Maybe something like…

Maple Bacon Butternut Squash Soup

Ingredients:

• 2lbs butternut squash, peeled seeded and chopped into 2 inch cubes
• 6 slices of thick bacon
• 4 garlic cloves, chopped
• 1 shallot, minced
• 1 sweet onion, diced
• 1/2 cup small dice carrot
• 1/2 cup small dice celery
• ½-teaspoon caraway seeds
• 2 thyme sprigs, chopped
• 1 teaspoon chopped sage
• 2 bay leaves
• 2 teaspoons apple cider vinegar
• 1 1/2 quarts chicken stock
• Kosher salt
• Black pepper
• Olive oil
• Maple syrup (for garnish)

Directions:

1. Preheat oven to 400 degrees.
2. Place bacon slices on a rack and bake in the over until crisp, 15-20 minutes. Set aside on a paper towel to cool. Turn the oven up to 425 degrees.
3. Spread the chopped squash on a foil lined sheet pan, drizzle with olive oil evenly, and lightly coat with kosher salt and black pepper. Roast the squash in the oven for 30 minutes, or until the squash begins to brown and is fork tender. Remove from the oven and set aside.
4. Coat the bottom of a stockpot with olive oil over medium high heat. Add the diced onions, carrots, and celery and sweat for 5-7 minutes, stirring regularly. Add the garlic and shallots, and stir for 1-2 minutes. Add the chicken stock and vinegar to the pot and immediately add the squash, sage, thyme, caraway seeds, and bay leaves. Bring the pot to a boil and then reduce to a simmer.
5. Cook the soup for at least 30-45 minutes. If your stockpot is high enough, you can use an immersion blender to puree until smooth. If not, you can do this in a blender or food processor in batches. Season with salt and pepper to taste.
6. Chop the bacon and serve in the center of each bowl. Drizzle maple syrup over the bacon and enjoy.

Recipe via Jon Watson, accessAtlanta’s Food & More blog, photo via finecooking.com

I am TOTALLY making this over the weekend…

Maple Bacon Caramel Corn

Ingredients:

• 5 slices bacon
• 6-8 cups air popped popcorn
• 1 cup packed brown sugar
• 1/2 cup maple syrup or corn syrup
• 1/4 cup butter
• 1 tsp. vanilla or maple extract
• 1/4 tsp. baking soda
• 1/2 cup pecan pieces or halves (optional)

Directions:

1. Preheat oven to 250° F. In a medium skillet, cook the bacon until crisp. Transfer to a plate, crumble or chop into chunky pieces and reserve 1-2 tablespoons of the drippings.
2. Spray a large bowl with non-stick spray and put the popcorn in it, along with the pecans if you’re using them.
3. Combine the brown sugar, corn syrup, butter and reserved bacon drippings in a medium saucepan and bring to a boil over medium heat. Boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the vanilla and baking soda. It will foam up at first.
4. Quickly pour over the popcorn and stir to coat well, adding the reserved bacon. Tongs work really well for this! Spread onto a cookie sheet or roasting pan and bake for 30 minutes, stirring once or twice. Cool.

Makes about 7 cups.

via babble

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

Bubble bread???  I can honestly tell you, I have never heard of “bubble bread” in all my 40 years. After finding this recipe, I believe it will now become a staple at casa de bacon.

That is the finished product after it’s fetched from the oven.  To get a better sense of all the goodness that goes into than bowl, head over to Tasty Kitchen.  Full recipe with terrific photos (including the one featured) for your enjoyment.

Oh Paula Deen!  I know my boy Anthony Bourdain doesn’t think that highly of you, but I’ve got a little place in my (clogged) heart for you!

This is one of hers, courtesy of Smithfield (hence the shout of in the recipe):

Blazin’ Hot Bacon Dip

Ingredients

• 1/2 lb. Smithfield bacon, cooked crisp and crumbled
• 8 oz cream cheese
• 1 (10 oz.) can of diced tomatoes with green chilies, drained
• 2 limes, juiced
• 1/2 chipotle pepper in adobo sauce, chopped
• 1 bunch cilantro, roughly chopped
• Salt and pepper to taste

Directions:

1. Place all ingredients, except Smithfield bacon, in the bowl of a food processor and pulse a few times to combine. Do not process until completely smooth, keep slightly chunky. Pour mixture into a mixing bowl and fold in all but a tablespoon of bacon.
2. Pour dip into a serving bowl and top with remaining tablespoon bacon. Serve with tortilla chips, crackers or vegetables.

photo and recipe via Smithfield

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?

This recipe comes across my desk just in time as all of our tomato plants (and that one basil plant) have blown up!

Simple, easy, fresh and tasty!  It’s Bacon & Tomato Pasta.

Bacon and Tomato Pasta [Read more →]