3121. HEIRLOOM TOMATO BACON SHORTCAKES with WHIPPED GOAT CHEESE

yields 14-16 small shortcakes


Biscuits
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
2 tablespoons baking powder
3/4 teaspoon table salt
5 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
4 slices extra crispy bacon- chopped (save about 1 slice worth for sprinkling)
1 cup whole milk

Tomato Salad
1 tablespoon olive oil
1 1/2 tablespoons lemon juice
1/8 teaspoon salt
freshly ground black pepper
1/2 pound heirloom tomatoes, chopped

Toppings
3 tablespoons heavy or whipping cream
4 ounces goat cheese, softened
extra bacon crumbles

To make the biscuits, preheat the oven to 425. Line a baking sheet with parchment paper or a silpat. Whisk the flour, baking powder, and salt together in a large, wide bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal.

Stir in the bacon. Add the milk and stir until evenly moistened. Pat out to 3/4- to 1-inch thickness, adding a little more flour if needed, and cut into 2-inch rounds, re-forming the scraps as needed until all of the dough is used up. Arrange the biscuits on the parchment-lined baking sheet, spacing 1-2 inches apart. Bake until they are golden brown on top, for about 15 minutes.

For the tomatoes: Add the chopped tomatoes to a medium-sized bowl along with the olive oil, lemon juice, salt and pepper. Toss to combine.

To make the whipped goat cheese, in a separate bowl use an electric mixer to whip the cream until peaks form. Add the goat cheese and beat until the cheese topping is light and fluffy.

To assemble the shortcakes, split each warm biscuit in half. Generously spoon each half with the tomato salad and its dressing. Dollop with whipped goat cheese and sprinkle with bacon. Eat right away or the biscuits will get soggy from tomato juice.


bacon recipe courtesy of: Audra Fullerton, The Baker Chick, August 9, 2013

3028. THREE-CHEESE and BACON SPREAD

makes 8 servings (about 2 tablespoons spread) 


1/3 cup shredded reduced-fat Cheddar cheese 
4 oz (half of 8-oz package) fat-free cream cheese, softened 
1 tablespoon grated Parmesan cheese 
2 tablespoons fat-free (skim) milk 
1/8 teaspoon paprika
dash pepper 
2 tablespoons real bacon bits
1/4 cup raisins 
2 medium green onions, thinly sliced (2 tablespoons)

In small bowl, beat Cheddar cheese, cream cheese, Parmesan cheese, milk, paprika and pepper with electric mixer on medium speed until smooth. Stir in bacon bits, raisins and onions until well blended.


bacon recipe courtesy of: Cheerios, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

1825. BACON and CHEEZE PRETZEL BREAD

1 can (11 oz) refrigerated Pillsbury breadstick dough
1 large egg, beaten
1 package or jar of real bacon bits or pieces
4 oz (or more) cheddar or similar cheese, grated
Freshly ground black pepper

Pre-heat oven to 375 degrees. Unroll the dough on a non-stick surface and separate into 12 bread sticks.

Take one piece (cover the rest with plastic wrap) and gently stretch it out to about 10 inches. Lay it out in front of you in an inverted ‘U’ shape. Take the two legs of the ‘U’ and twist them together once. Fold the legs up (away from you) and onto the top of the inverted ‘U’ shape.

Your pretzel is now done; it’s just upside-down! Save yourself trouble and place it on the baking sheet as it is; I found that trying to turn it ‘right-side up’ just distorts the shape unnecessarily.

Brush the dough with beaten egg, then sprinkle generously with bacon bits. Top with grated cheese (more is always better!) and a healthy dose of black pepper. Bake for 12 - 15 minutes. Makes 12 pretzels.


bacon recipe courtesy of: Doug DuCap, Hugging the Coast, doug@huggingthecoast.com, April 20, 2009

1704. APPLE VEGGIE SKILLET with BACON

serves eight


1 cup diced bell pepper
1 cup diced onion
3 cups diced eggplant
2 cups diced tomato
2 1/2 cups diced (not peeled) crisp sweet apple such as gala, pink lady or Fuji
1 teaspoon garlic powder
salt and pepper to taste
cooking spray
1/4 cup canola oil
2 cups grated cheddar cheese
1/2 cup real bacon bits

Spray large caste iron skillet with cooking spray and heat until hot. Then add oil and turn heat to medium high. Whenever it is hot, sauté pepper and onion for about 2-3 minutes. Cover skillet with lid for about 2 minutes. Add eggplant, stir and cover for 4 minutes until slightly softened. Sprinkle with garlic powder, salt and pepper. Lower heat to medium, add tomatoes and cook for one minute covered. Then add apples, stir well and cover for an additional minute. Remove from stove, sprinkle with cheese and then bacon bits, Place under broiler on high for 2-3 minutes until cheese melts well.


bacon recipe courtesy of: Harriet Carter, Durham, North Carolina | 2007 North Carolina State Fair Second Place Winner | North Carolina Department of Agriculture & Consumer Services, 1001 Mail Service Center, Raleigh, North Carolina 27699-1001

1651. BACON-OATMEAL COOKIES

makes 25-30 sandwiches, 4-5 dozen cookies


1 cup, plus 2 tablespoons bacon fat, room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 1/2 teaspoons molasses
4 1/2 teaspoons honey
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick oats
1 1/2 cups bacon bits
1 cup raisins, chocolate chips or walnut pieces (optional)

Preheat oven to 325°F. With a hand held or stand mixer, cream fat with sugar until creamy and light.

Add eggs one at a time, beating well after each addition. Add vanilla, molasses and honey, and beat to incorporate.

In a medium mixing bowl, combine the flour, baking soda and salt, and whisk to incorporate. Add this mixture to the butter mixture and beat to incorporate. Scrape down the sides and bottom of the bowl, and beat briefly to insure that mixture is homogeneous.

Add the oats, bacon bits and raisins, chocolate chips or walnuts, if using. Mix until well distributed.

Drop dough by the heaping tablespoonful onto parchment- or Silpat-lined baking trays, leaving 1 1/2 or 2 inches between cookies. Bake for 10-12 minutes, rotating tray once during baking. Cool cookies completely before filling.


bacon recipe courtesy of: Amanda Clarke, Serious Eats: A Food Blog and Community, January 22, 2009

1245. COTTAGE CHEESE with EGG BREAKFAST MUFFINS with MUSHROOMS, BACON and GREEN ONIONS

1 1/2 cups fresh mushrooms, diced
1 tablespoon butter
1 1/3 cup cottage cheese
1 cup grated parmesan cheese
1/2 cup white whole wheat flour
1 cup almond meal
2 teaspoon baking powder
1 teaspoon salt
6 tablespoons water
8 eggs, beaten
1/2 cup real bacon bits
2 green onions, thinly sliced

Preheat oven to 400 F. In a medium skillet, sauté mushrooms until tender. Remove from heat.

In mixing bowl, combine cottage cheese, parmesan cheese, white whole wheat flour, almond meal, baking powder, salt, water, and beaten egg. Mix well. Gently mix in mushrooms, bacon and green onion, until well distributed in batter.

Spray 18 muffin tins with nonstick cooking spray. Bake 25 -30 minutes, until muffins are firm and lightly browned. Serve hot or room temperature.

These will keep well a few days in the refrigerator, or you can freeze them and thaw in the fridge. Reheat in the microwave for no more than 30 seconds, or they'll get tough.


courtesy of: Cyndi's Recipes, Cyndi, Forest Falls, California