View the full recipe here --> Sweet Potato Soup with Nutmeg, Maple Syrup, & Bacon
I followed this recipe exactly- with the exception of using a Dutch oven instead of a stock pot. It was very sweet and yummy. Can you ever go wrong with BACON?
Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts
Tuesday, April 26, 2011
Sweet Potato Soup
I found this delicious recipe on another food blog called Very, Very Good.
View the full recipe here --> Sweet Potato Soup with Nutmeg, Maple Syrup, & Bacon
I followed this recipe exactly- with the exception of using a Dutch oven instead of a stock pot. It was very sweet and yummy. Can you ever go wrong with BACON?
View the full recipe here --> Sweet Potato Soup with Nutmeg, Maple Syrup, & Bacon
I followed this recipe exactly- with the exception of using a Dutch oven instead of a stock pot. It was very sweet and yummy. Can you ever go wrong with BACON?
Thursday, February 24, 2011
Super Bowl Appetizers
I know that these recipes are less exciting since the Super Bowl occurred three weeks ago, but these appetizers would still be awesome at any future function. I was a huge fan of both of these appetizers.
This Spicy Buffalo Chicken Balls appetizer is from a Martha Stewart recipe. I absolutely LOVED this recipe, and I'll be making these again in the future. They were spicy but the spice wasn't overwhelming.
Ingredients:
2 tablespoons olive oil
1 stick (1/2 cup) butter
3/4 cup hot sauce
2 lb ground chicken (I had trouble finding this. Not all grocery stores carry ground chicken.)
1 cup chopped celery
1 2/3 cup breadcrumbs
2 eggs
2 teaspoons coarse salt
Blue cheese (as a dipping sauce)
Preheat the oven to 450, and grease a pan.
On low heat, add the hot sauce and butter to a saucepan. Heat and whisk this mixture until well blended.
Then, cool this mixture until room temperature. Now add the ground chicken, celery, breadcrumbs and eggs. Toss in a couple teaspoons of salt.
Now start forming the balls- just like you make beef meatballs. Place the balls on an oiled baking sheet. You want the balls to be touching on all sides. Cook for 15 minutes at 450. I pulled out my thermometer after the 15 minutes to make sure that the chicken was at a safe temperature. I get nervous about chicken. Let the balls cool for 5 minutes and then toss and coat the chicken balls with hot sauce. Blue cheese dressing can be used for dipping.
I forgot to bring blue cheese dressing to my Super Bowl party, and they were just fine without the dressing. I served the chicken balls in a crock pot on warm. They are much better when served warm.
I also made Bacon and Cheese Wrapped Tater Tots with Hot Sauce. I found the recipe here. I substituted the Tobasco for some Frank's RedHot. They were super easy to make.
They were a hit. Obviously anything with bacon is awesome. I also served these in a crock pot.
This Spicy Buffalo Chicken Balls appetizer is from a Martha Stewart recipe. I absolutely LOVED this recipe, and I'll be making these again in the future. They were spicy but the spice wasn't overwhelming.
Ingredients:
2 tablespoons olive oil
1 stick (1/2 cup) butter
3/4 cup hot sauce
2 lb ground chicken (I had trouble finding this. Not all grocery stores carry ground chicken.)
1 cup chopped celery
1 2/3 cup breadcrumbs
2 eggs
2 teaspoons coarse salt
Blue cheese (as a dipping sauce)
Preheat the oven to 450, and grease a pan.
On low heat, add the hot sauce and butter to a saucepan. Heat and whisk this mixture until well blended.
Then, cool this mixture until room temperature. Now add the ground chicken, celery, breadcrumbs and eggs. Toss in a couple teaspoons of salt.
Now start forming the balls- just like you make beef meatballs. Place the balls on an oiled baking sheet. You want the balls to be touching on all sides. Cook for 15 minutes at 450. I pulled out my thermometer after the 15 minutes to make sure that the chicken was at a safe temperature. I get nervous about chicken. Let the balls cool for 5 minutes and then toss and coat the chicken balls with hot sauce. Blue cheese dressing can be used for dipping.
I forgot to bring blue cheese dressing to my Super Bowl party, and they were just fine without the dressing. I served the chicken balls in a crock pot on warm. They are much better when served warm.I also made Bacon and Cheese Wrapped Tater Tots with Hot Sauce. I found the recipe here. I substituted the Tobasco for some Frank's RedHot. They were super easy to make.
They were a hit. Obviously anything with bacon is awesome. I also served these in a crock pot.
Monday, February 7, 2011
Chocolate Chip, Bacon, & Pecan Cookies
One of the biggest reasons that I cannot go completely meatless is because of my love for bacon.
Do you follow the dessert trends. I recently read that the current dessert hype is pies. Some past trends include cupcakes, whoopie pies, and yes, bacon.
I found this bacon cookie recipe on NPR last year, and I have baked these cookies at least five times. I'm in love with these cookies. I just ate one, and now crumbs are all over my keyboard. I don't even care because my taste buds are so satisfied.
This most recent time that I made these cookies, I was able to use my FANCY new red KitchenAid Anniversary Edition Mixer. It was a Christmas present from my parents. I absolutely love it. The mixer lives on my counter because it is too heavy to move around. The red looks so great. I'm going to decorate it like a Christmas tree next year.
Ingredients:
5 strips of bacon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup flour
1/2 cup butter
1/2 cup sugar
1/3 cup light brown sugar
1 teaspoon vanilla extract
1 egg
2/3 cups semisweet chocolate chips
Preheat your oven to 350.
Start by frying up the bacon goodness. Don't burn the bacon. You don't want burnt bacon in your cookies, but the bacon should be quite crisp. Then, use paper towels to get rid of some of the grease. Chop up the bacon into really small pieces.
Do you follow the dessert trends. I recently read that the current dessert hype is pies. Some past trends include cupcakes, whoopie pies, and yes, bacon.
I found this bacon cookie recipe on NPR last year, and I have baked these cookies at least five times. I'm in love with these cookies. I just ate one, and now crumbs are all over my keyboard. I don't even care because my taste buds are so satisfied.
This most recent time that I made these cookies, I was able to use my FANCY new red KitchenAid Anniversary Edition Mixer. It was a Christmas present from my parents. I absolutely love it. The mixer lives on my counter because it is too heavy to move around. The red looks so great. I'm going to decorate it like a Christmas tree next year.
Ingredients:
5 strips of bacon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup flour
1/2 cup butter
1/2 cup sugar
1/3 cup light brown sugar
1 teaspoon vanilla extract
1 egg
2/3 cups semisweet chocolate chips
Preheat your oven to 350.
Start by frying up the bacon goodness. Don't burn the bacon. You don't want burnt bacon in your cookies, but the bacon should be quite crisp. Then, use paper towels to get rid of some of the grease. Chop up the bacon into really small pieces.
Whisk the baking soda, salt, and flour in a medium bowl.
Then, with the butter at room temp., cream the butter, sugar, and brown sugar in a large bowl. Then, toss in the vanilla extract and egg. Beat this mixture. I used my beautiful KitchenAid Mixer. Toss in the dry ingredients from the other bowl. Beat all of these ingredients, and then finally gently stir in the chopped pecans, bacon, and chocolate chips. 
The NPR instructions call for parchment paper on your baking sheets, but I never use parchment paper, and my cookies are fine. Make tablespoon sized balls of the cookie dough, and put them on the baking sheet. 
Bake for 10 minutes, and then move the cookies to a drying rack. I love my drying rack. 
Since there is bacon in these cookies, they need to be refrigerated. The recipe says that the cookies can be at room temp. for 1-2 days, but I prefer to just keep the cookies in the fridge all of the time.
Let me know what you think about these cookies! I didn't have time to make appetizers for a mini party a few weeks ago. Here I just ended up serving these cookies and popcorn.
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