Posts Tagged ‘bacon’

Happy Day after Christmas! You may need a little something quick and easy today, so I’ve got Annie, a new Chicagogrammer and amazing blogger at The Brazen Gourmand, bringing you what may be the most delicious combination of grilled cheese I’ve seen in awhile! Check this out!

Bacon Jam Grilled Cheese

Apple Bacon Jam Grilled Cheese


  • 2 slices Sourdough Bread
  • 1 tbsp. Butter
  • 1 tbsp. The Bacon Jams Bacon Spread (I’ve personally not had this one, but I can 100% vouch for the Trader Joe’s version!)
  • 1 Granny Smith Apple, thinly sliced
  • 2 slices Cheddar Cheese

For the full recipe with instructions, visit Annie at The Brazen Gourmand.

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I love water chestnuts – my parents introduced “stir fry” at a young age in the C-family household (straight from the grocer’s frozen food aisle), and while I’d pick most of the nasty bits out (onions?! as a kid? wasn’t touching them), water chestnuts were always something I’d pick to put extra of on my plate.

Today, Katie over at Personally Paleo (hi, Katie!) is elevating water chestnuts to a new level, by adding everyone’s favorite ingredient – bacon. While this Katie isn’t personally paleo, I can fully get behind this recipe!

Paleo Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts


  • 1 lb uncured bacon
  • 2 8oz cans whole water chestnuts
  • 2 tsp balsamic vinegar
  • ½ cup Coconut Aminos
  • ¼ cup coconut sugar

For the full recipe, visit Personally Paleo, where I’m sure you’ll discover that people on the Paleo diet eat more than meat and odd crunchy vegetables that are not nuts. 

Paleo Bacon Wrapped Water Chestnuts

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I made it halfway through December without missing a day of blogging. I feel like this is a true accomplishment (pats own back). So today I’ve got something sweet and something savory. First up are these little beauties:

Pecan Pie Cookies

Pecan Pie Cookies:


  • 1 prepared single pie crust (homemade or purchased, I used Pillsbury)
  • 2 tablespoons butter, melted
  • ½ cup pecans, chopped
  • ⅓ cup packed brown sugar
  • ¼ cup corn syrup
  • 2 eggs
  • ¼ teaspoon salt
  • ¼ cup semi sweet or milk chocolate chip for decorating

For the rest of the instructions and full recipe, please visit Spend with Pennies. 

Pecan Pie Cookies

Images courtesy of Spend with Pennies

Next up are these bad boys:

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws


  • 1 package frozen puff pastry,
  • 1 egg, beaten
  • 1-2 teaspoons cayenne pepper (optional)
  • 1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
  • 26-30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
  • 1/2 cup brown sugar
  • 1 tablespoon fresh rosemary, minced (may sub sage or thyme)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

For the rest of the instructions and full recipe, please visit Half Baked Harvest



Images courtesy of Half Baked Harvest.

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Um. Or perhaps…yum. I’ve never had crack, but apparently I can whip up my own maple-bacon flavor in my own kitchen!

Gaze upon this with me, internets:

Maple Caramel Bacon Crack

What is it???!!!!!!??? It looks like toffee, but what does it taaaaaaste liiiiiiike????????

I think I might have to find out this weekend. If I make this, I’ll post an update.

Maple Caramel Bacon Crescent Crack


  • 1 lb. bacon
  • 1 pkg Pillsbury crescent rolls
  • ½ cup maple syrup
  • ¾ cup brown sugar

Directions: for the rest of the directions and full recipe, please visit the full recipe on The Domestic Rebel.

Maple Bacon Caramel Crack

Images courtesy of The Domestic Rebel.



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Umami Burger is all the rage in Wicker Park these days, just like hipsters used to be – I think they’re on the way out, yes? I’m not cool enough to know what exactly has replaced all the skinny jeans, beards and PBR, but I’m guessing Umami Burger is a contender for that list, judging on how much hype this place is getting. Yeah, maybe instead of hipsters, WP will now be full of clean shaven dudes drinking cider and eating burgers. #BurgerPark. Weird.

But, Umami Burger! I’d wanted to go a few weeks ago when my #BFF was in town from Nashville, but we opted for Little Goat Diner instead. I got a chance to revisit my wish this past Sunday, when my jet-setting roommate (for reals, she’s a flight attendant) and I took a stroll down the street after reading all the Umami Burger Yelp reviews, and deciding against Antique Taco and Pot Pan.

Umami Burger Chicago

We got there close to 8 p.m. on a Sunday night, and there was a 25-30 minute wait. Not a problem in this neighborhood, kids. Take your pick from all the bars up and down Milwaukee. We opted for one of my favorites standby’s, Nick’s Beer Garden, had a quick drink and were texted by the hostess that our table was ready within the advertised wait time. Read on »

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This one’s for you, Chris Carpenter.

As I was trolling the internet looking for dates recipes, I stumbled across Evil Chef Mom’s list of tried-and-true holiday treats, where I found plenty of delightful-looking things, but these goodies practically begged to be recipe of the day! I mean, the first ingredient is a stick and half of butter, and I think the end result might taste like a Caramel DeLite dipped in bacon grease – naturally this was going to be featured on my blog. Merry Christmas!

Evil Chef Mom is another of my favorite food blogs, so definitely check her out!

Caramel, coconut, chocolate chip, and bacon magic bars

Caramel, Coconut, Chocolate Chip, and Bacon Magic Bars from Evil Chef Mom

Caramel, Coconut, Chocolate Chip, and Bacon Magic Bars

1/2 sticks salted butter
1/4 cup sugar
1 vanilla bean, seeds scraped
1 large egg yolk
1 cup all-purpose flour
1/2 cup rice flour
1/2 teaspoon salt
4 ounces bacon, finely diced
3 cups sweetened shredded coconut (6 1/2 ounces)
12 ounces semisweet or bittersweet chocolate chips
1/2 cup salted roasted almonds, chopped
One 16-ounce jar caramel
One 14-ounce can sweetened condensed milk

Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, leaving up to 1 inch of overhang. Spray the paper with vegetable oil spray.

In a medium saucepan, cook the butter over moderately high heat, stirring occasionally, until fragrant and browned, about 4 minutes. Scrape the butter into a large bowl and freeze just until solid, about 15 minutes.

Using a mixer, beat the sugar, vanilla seeds and egg yolk into the butter at medium speed until blended. Add the flour and salt and beat until moistened crumbs form. Press the crumbs into the prepared baking pan and bake in the lower third of the oven for about 25 minutes, until the crust is set and lightly browned.

Meanwhile, wipe out the bowl used to make the crust. In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes. Drain the bacon on paper towels and let cool. In the bowl, toss the coconut with the chocolate chips, almonds and bacon.

In another bowl, whisk the caramel with the condensed milk; pour two-thirds of it in the crust. Lightly press the coconut-bacon mixture over the caramel and condensed milk mixture. Drizzle the remaining caramel mixture on top.

Bake the bars for 35 to 40 minutes, until lightly browned on top. Transfer the pan to a rack and let the bars cool to room temperature, then refrigerate until firm, about 1 hour. Carefully remove the bars from the pan and peel off the paper. Cut into bars and serve.

Chocolate Bacon Bar Cookies

Magic Chocolate Bacon Bars from Evil Chef Mom

Caramel, Coconut, Chocolate Chip, and Bacon Magic Bars from Evil Chef Mom

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