Recipes for "bacon"

Preheat the oven to 375 degrees F (190 degrees C).

Combine brown sugar, jerk seasoning, paprika, thyme, oregano, seafood seasoning, and crushed red pepper in a bowl; rub generously all over the tenderloin. Wrap with bacon and secure with toothpicks. Coat lightly with oil and place in a loaf pan or casserole dish. Sprinkle any remaining spice rub on top, cover with some diced onion, and surround with remaining onion.

Bake, uncovered, in the preheated oven until pork is slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving grease in the skillet. Crumble bacon once cool.

Add onion to the skillet and cook over medium-high heat for 2 minutes. Add ground beef and cook, breaking into smaller pieces, until no longer pink, about 5 minutes. Drain any excess grease.

Add Worcestershire sauce, mustard, and ketchup to the beef mixture. Bring to a simmer, mixing until everything is incorporated.

Meanwhile, heat a separate skillet over medium heat. Whisk eggs and milk together and pour into the skillet, swirling to coat the bottom. Cook until eggs are just set, about 5 minutes.

Place bacon, beef mixture, tomatoes, pickles, and lettuce over one half of the omelette. Fold the other half over the filling. Top with Cheddar cheese. Cover skillet and cook until cheese is melted, about 1 minute. Garnish omelette with shoestring potatoes.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.

Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.

Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.

Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.

Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a baking sheet.

Bake in the preheated oven for 13 to 15 minutes.

Meanwhile, heat olive oil in a frying pan. Saute bacon, onion, and bell pepper in the hot oil until tender, 8 to 10 minutes. Drain off any grease and return to the pan. Add chopped spinach and garlic; stir until spinach is wilted. Remove from the pan to a small bowl to let cool for a few minutes.

Remove pizza from oven. Leave oven on. Add egg whites to vegetable mixture; stir to combine.

Carefully top pizza with vegetable-egg mixture. Pour slowly so eggs don't run off the sides. Use a spoon to catch any drips and return to the top of the pizza.

Bake in the preheated oven for 10 minutes. Top with Cheddar cheese and bake for 5 minutes more. Remove from the oven and top with fresh basil.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Cook and stir bacon in a skillet over medium heat until browned. Transfer to a paper-towel-lined plate with a slotted spoon; set aside 1 tablespoon bacon. Discard all but 1 tablespoon drippings from the skillet.

Add onion and mushrooms to the skillet; cook until soft.

Combine beef, milk, and egg in a large bowl. Stir in onion and mushrooms. Add about 4 ounces Swiss cheese and all but 1 tablespoon bacon; stir to combine. Stir in cornflake crumbs until well blended.

Shape into a loaf; place in a meatloaf pan.

Bake in the preheated oven for 1 hour. Drain fat; sprinkle with remaining 2 ounces Swiss cheese and reserved 1 tablespoon bacon. Continue baking until cheese is melted, about 5 minutes.

Let meatloaf rest for a few minutes to make it easier to slice. Enjoy!

Preheat the oven to 425 degrees F (220 degrees C).

Place cauliflower pizza crust onto a baking sheet or baking steel. Spread ranch dressing evenly over the crust.

Combine shredded chicken and Buffalo sauce in a small bowl; mix to combine, and place on top of dressing. Top with shredded Cheddar cheese, bacon, and green onions. Add blue cheese.

Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.

Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; cool, then crumble. Reserve bacon drippings in the skillet.

Combine crumbled bacon, potatoes, eggs, flour, garlic, thyme, salt, and black pepper in a large bowl.

Heat ¼-inch vegetable oil with drippings in the skillet over medium heat until oil and drippings shimmer.

Drop potato mixture by heaping tablespoonfuls carefully into hot oil; flatten into patties about 3 inches in diameter. Cook until browned, about 3 minutes per side.

Mix mashed potatoes, luncheon meat, pancake mix, and eggs together gently in a bowl.

Heat oil in a skillet over medium heat. Spoon potato mixture into hot oil and press with a spatula to flatten evenly. Cook, covered, until bottom is crispy, 3 to 5 minutes. Flip and continue cooking until second side is golden and crispy, 3 to 4 minutes more.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Whisk flour, baking powder, salt, and baking soda together in a large bowl. Cut in shortening until mixture resembles coarse crumbs, 3 to 4 minutes. Make a well in the center of the flour mixture, pour in 1 cup buttermilk, and stir just until combined.

Turn dough out onto a lightly floured surface. Pat and roll into a rectangle about 1/2 inch thick. Use a 3-inch biscuit cutter to cut out 6 biscuits. Transfer to the prepared baking sheet and brush the top of each biscuit with remaining buttermilk.

Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer biscuits to a wire rack to cool.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Combine eggs and water in a bowl and whisk vigorously until smooth; set aside. Melt butter in a large nonstick skillet over medium-low heat. Swirl skillet to coat with butter; heat until just barely bubbling. Pour eggs into the center of the skillet, so butter gets pushed out to the sides.

Cook until edges of the eggs barely start to set. Gently scramble all the way around the pan using a spatula, creating large, soft curds. Sprinkle cheese onto the eggs at this point. Continue cooking, pausing in between to allow time for the cheese to melt and eggs to firm, gently pushing and folding the eggs to form large curds, about 3 minutes total. Do not allow the eggs to cook completely or eggs will turn chewy and rubbery. Remove from heat.

Slice biscuits in half and top bottom halves with scrambled eggs. Season with salt and pepper. Add 2 bacon pieces per biscuit, and finish with the biscuit tops. Serve immediately.

Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.

Preheat the oven to 450 degrees F (230 degrees C).

Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.

Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.

Whisk the salt, sugar, and water until the salt and sugar dissolve. Add the ice and the shrimp, and let sit for 30 minutes (no longer). Remove the shrimp from the brine.

Prepare grill on high, direct heat (if grilling) or preheat the oven to 400°F. If grilling and using thin bamboo or wood skewers, soak them in water first for 30 minutes.

Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Stir the shrimp into the lime chipotle mixture; make sure each piece is well coated.

Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still somewhat pliable, about 1 1/2 to 2 minutes.

Working one at a time, wrap a half piece of partially cooked bacon around each piece of shrimp.

If you are grilling, thread the shrimp onto skewers.

If you are using the oven, secure each piece of bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a foil-lined baking pan. Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

Grill uncovered for 3 minutes on each side (less or more time depending on the heat of your grill), or bake in the 400°F oven for 8 to 11 minutes, or until the bacon is lightly browned and the shrimp is cooked through.

1. Preheat the oven to 450° F.

2. In a skillet, combine the olive oil, shallots, and thyme, cook over medium heat until the oil is hot. Reduce the heat to low, cover, and cook 10-20 minutes, until the shallots are very soft and caramelized. Stir and cook another 5 minutes. Add the chili flakes. Remove from the heat.

3. On a lightly floured surface, push the dough out until it's thin (about a 10-12 inch circle). Transfer the dough to a baking sheet. Mix the grated tomato with the garlic, salt, and pepper. Spread the fig preserves and tomatoes over the dough. Add the goat cheese, bacon, and basil. Top with mozzarella. Pull the shallots apart and arrange them over the cheese.

4. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven and top with fresh basil. Slice and enjoy!

1. Preheat the oven to 400° F.

2. In a bowl, whisk together the eggs, everything spice, and a pinch each of salt and pepper.

3. Melt the butter in a skillet over medium heat. Pour in the eggs and cook, undisturbed, until beginning to set on the bottom, 1 to 2 minutes. Sprinkle on the cheddar. Using a spatula, lift up the edges of the eggs and let the uncooked eggs run underneath. Scatter the spinach over top, and cook another minute. Remove from the heat.

4. Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of pesto, then add the eggs, potatoes, cheese, avocado, and bacon. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining ingredients. Wrap the burritos in foil.

5. Wrap the burritos in foil and place in the oven for 10-15 minutes, until the cheese melts. Unwrap the foil, eat, and enjoy!

1. Preheat the oven to 450°F.

2. In a baking dish, combine the butter, tomatoes, shallots, and thyme. Season with salt, pepper, and chili flakes. Bake 15-20 mins, until the tomatoes burst.

3. On a lightly floured surface, push the dough out until it's thin (about a 10-12 inch circle). Transfer the dough to a baking sheet. Spread the fig preserves over the dough. Add the tomatoes, goat cheese, bacon, and basil. Top with mozzarella. Pull the shallots apart and arrange over the cheese. Add the corn.

4. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven and top with fresh basil. Slice and enjoy!

1. Preheat the oven to 450° F.

2. In a bowl, mix the pumpkin, chili powder, paprika, garlic powder, hot sauce, and season with salt.

3. On a lightly floured surface, push the dough out until it's thin (about a 10-12 inch circle). Transfer the dough to a baking sheet. Spoon/spread half the pumpkin sauce over the dough and reserve the remaining sauce for another pizza.

4. Top with kale, cheddar, gouda, and bacon.

5. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven, Top with honey, cilantro, and green onions. Slice and enjoy!

1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.

2. To make the filling. Preheat the oven to 425° F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.

3. Once cool use your hands to peel away the sweet potato skins. They should just easily slip off. Place the potatoes in a bowl and mash well. Stir in the cheddar cheese, garlic powder, and a pinch each of salt and pepper.

4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Keep the dough covered as you work to prevent it from drying out. At this point, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months.

5. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogi in batches for 2-3 minutes, or until they float. Drain.

6. Cook the bacon in a large skillet over medium heat until crisp. Pull it out, and drain the excess fat. Add the butter and rosemary. Cook 2-3 minutes, until the butter is brown and the rosemary is crisp. Remove from the heat and add the chili flakes.

7. Drop the pierogi into the sauce, gently tossing to combine. Serve in the sauce, and top with cheddar cheese and bacon bits. EAT!

1. Preheat the oven to 425° F. Prick the sweet potatoes all over with a fork. In the bowl of your instant pot, combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 10 minutes. Once done cooking, use the natural or quick-release function and release the steam. Drain the potatoes.

2. Finish as directed above from step 2 on.

1. Preheat oven to 375° F. Line 2 baking sheets with parchment paper and place a wire rack on top.

2. In a shallow bowl, combine the brown sugar, rosemary, chipotle, cayenne, salt, and pepper.

3. Place both sheets of pastry on a lightly floured counter. Spread the goat cheese evenly over each sheet. Scatter the dates on top of the cheese. Fold the pastry in half, then cut each into 12 (1/2 inch) wide strips. Pinch the ends to seal, then gently twist each strip.

4. Wrap a piece of bacon around the twisted pastry, using 1-2 pieces of bacon per twist. Repeat with the remaining twists. Dredge the twist through the brown sugar mix, tossing to coat. Place the twists on the prepared baking sheet as you go.

5. Bake for 30 to 50 minutes, rotating the pans halfway through. My bacon took 40 minutes to cook. Start checking the twists at around 30 minutes. Serve warm or at room temperature…though I love them warm!

1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.

2. To assemble, layer cheese, arugula, chicken, sun-dried tomatoes, pickles, and bacon on one half of a tortilla. Drizzle over the basil ranch and honey mustard, then sprinkle over more cheese. Fold the tortilla over to cover everything.

3. Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side until crisp and golden brown. Serve warm with avocado and additional basil ranch.

Fry the bacon according to package directions (I go for crispy on this one). Drain on a paper towel lined plate and crumble or chop into bite-sized pieces.

Melt the butter in a small skillet over high heat. Add the asparagus, sprinkle with lemon pepper, and saute until golden brown and roasty-looking. I like the little charred pieces so I cooked it a little longer – you can cook for as long as you like depending on how you like your asparagus.

Cut the chicken into bite-sized pieces. Layer the spinach, chicken, asparagus, and bacon. Cut the avocado into slices and scoop out with a spoon; arrange over the top of the salad. Drizzle or toss with the olive oil and balsamic vinegar. Top with fresh basil, salt and pepper.

1. Preheat oven to 375°F. In a bowl, mix the chili powder, paprika, and cayenne.

2. In a 10-inch oven-safe skillet, melt the butter/oil over medium-high heat. Add the onions, garlic, and jalapeño, and season with salt and pepper. Cook until the onions are tender and softened, about 5 minutes.

3. Add the corn and toss to combine. Remove from the heat.

4. To the skillet, add the cream cheese, sour cream/yogurt, mayo/yogurt, and lime juice. Mix in 2 teaspoons of the seasonings and 1 cup of cheese. Mix until you have a creamy dip, then spread in an even layer. Top with the remaining cheese.

5. Bake 20 minutes, until the cheese has melted. Top the dip with crispy bacon, then sprinkle with 1-2 teaspoons of the seasoning. Drizzle with honey. Serve immediately, topped as desired and with tortilla chips.

1. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. During the last 2 minutes of cooking, add the maple, rosemary, paprika, chipotle, and chili powder. Allow the bacon to become "candied". Remove the bacon. To the skillet, add the honey and set over low heat to warm, about 2-3 minutes.

2. Meanwhile, combine the goat cheese, cream cheese, and a pinch of salt in a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving.

3. Spoon the goat cheese into a serving bowl and then top with the warm bacon and honey. Serve with pretzels, bread, or crackers.

1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter

2. In a mixing bowl, stir together the coconut oil, eggs, vanilla, maple syrup, and milk until combined. Add the flour, baking powder, baking soda, cinnamon, cardamom, and salt, mix until just combined.

3. Divide the batter evenly among the prepared pan, filling 1/2-2/3 of the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release and invert the pan.

4. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown slightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, and vanilla. Dip or drizzle the doughnuts into the glaze. Let set 2-3 minutes, then add a slice or 2 of bacon on top.

1. To make the dressing. Combine all ingredients in a bowl or glass jar. Taste and adjust the salt and pepper.

2. To make the sandwich. Mix the Caesar dressing and pesto in a bowl.

3. Lay the bread cut side up on a cutting board. Working with the top piece of ciabatta, pull out some of the insides to create a space for the filling. Spread the pesto Caesar dressing over both cut sides of the bread. Mash the avocado with a fork and season with salt. Layer on the cheese and mashed avocado. Now, layer on the turkey, bacon, greens, and pickles. Add the top half of the ciabatta and gently push down on the sandwich.

4. At this point, you can slice the sandwich and serve, or wrap the sandwiches tightly and place in the fridge for a few hours. Before serving, cut 6-8 sandwiches.

1. Cook the bacon in a large skillet set over medium heat until crispy, 5-8 minutes. Remove the bacon from the skillet. Set aside. Discard any excess bacon grease.

2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions, until al dente. Just before draining, reserve 1 1/4 cups of pasta cooking water. Drain.

3. Working in the same skillet used to cook the bacon, add 2 tablespoons of butter, the pine nuts, if using, garlic, lemon zest, and pepper. Cook 1-2 minutes, until toasted. Add 4 tablespoons of butter, and lemon juice, whisking until smooth. Whisk in 1 cup pasta cooking water, the parmesan, and pecorino. Toss vigorously to melt the cheese. Add the pasta, the remaining 1/4 cup of water, the arugula, and basil. Then season with salt. Toss well.

4. Plate the pasta. Then add the bacon and top with fresh parmesan, cracked pepper, and basil. Eat!

Fry the bacon until crispy. Place on paper towels to drain.

Slice onion into thin strips. Melt 1 tablespoon butter in a small skillet; add onions and cook over very low heat for 30 minutes, stirring occasionally. The onions should turn a deep golden color and taste sweet. Melt the remaining butter and whisk with the mustard and Worcestershire sauce.

Preheat the oven to 350 degrees. Cut foil into large squares for wrapping each sandwich. Brush the bottom of each bun with butter mixture on both sides. Top with ham, onions, bacon, and cheese. Brush the top of the bun with butter on both sides, place on the sandwich, and wrap with foil. Repeat for remaining sandwiches. Bake for 20 minutes or until warmed through and cheese is melted. Store leftovers in the fridge with a piece of wax paper between them to prevent sticking. Reheat leftovers in the oven wrapped in foil or in the microwave for 1 minute.

1. To make the dressing. Combine all ingredients except the bacon in a glass jar and whisk until smooth.

2. Cook the bacon in a large skillet over medium heat until crisp. Stir the bacon into the dressing.

3. Preheat the oven to 425° F.

4 Arrange the slices of bread on a sheet pan with cold butter and garlic. Bake for 10 minutes until the bread is warm and buttery. Season with sea salt.

5. Spread the mayo over the warm bread. Lay 2-3 tomato slices on top. Add the basil, the dressing, and a tiny drizzle of honey.

1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.

2. To make the sandwich. Preheat the oven to 400° F. Lay the bread, cut side up, on a cutting board. Working with the top piece of ciabatta, pull out some of the insides to create a space for the filling. Spread the ranch dressing over the bottom piece of bread. Layer the cheese and chicken on top and season with salt and pepper. Pour the salsa verde over the chicken. Bake for 15 minutes, until the cheese is melted.

3. Meanwhile, toss the arugula with the sun-dried tomatoes, cilantro, dill, and sesame seeds. Season the with salt.

4. Remove the sandwiches from the oven. Arrange the greens over the chicken. Add the bacon, then drizzle with additional dressing. Add the top half of the ciabatta and gently push down on the sandwich. Bake another 5 minutes until toasted.

5. Remove from the oven. Slice into 6 sandwiches. Serve and enjoy!

BACON: Preheat the oven to 350 degrees Fahrenheit. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-8 minutes, stirring occasionally. When the bacon is cooked and the fat has rendered, remove from the pan with a slotted spoon and set aside in a bowl covered with Reynold’s aluminum foil, leaving the hot bacon grease in the pan. Turn down the heat, or turn it off completely, while you prep the turkey.

TURKEY: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of turkey in the flour mixture and transfer to the hot pan. Pan-fry the turkey for a few minutes on each side, until crisped and golden brown on the outside (but not cooked through). Remove the turkey from the pan and set aside on plate. Cover with Reynold’s aluminum foil. You may need to do this in batches depending on the size of your pan.

SHALLOTS: Add the shallots to the pan with a tablespoon of olive oil and butter if needed. Sauté for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let it simmer until it reduces, about 5-10 minutes.

BAKE: Add the turkey and bacon back to the pan. Cut a tablespoon of butter into small pieces and place over the top of the turkey thighs. Bake for 30-40 minutes, stopping every 10 or 15 minutes to baste the turkey with the pan sauce. If the turkey is browning too much, cover with Reynold’s aluminum foil while baking. Remove from oven when the turkey skin is crisped and golden brown, the sauce is bubbling, and the turkey is fully cooked (165 degrees in the thickest part). Remove from oven and let rest for 10-15 minutes. If necessary, skim the oil off the top of the sauce. Use the sauce for serving over the top of the turkey or as a base to make gravy.

BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).

CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.

SHALLOTS: Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.

BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up.

Combine the lemon juice, orange juice, apple cider, and shallots in a small bowl. Add the olive oil in a steady stream and whisk for a minute or two, until it becomes creamy-looking.

Slice the brussels sprouts with a mandoline, taking care of your fingers! and slicing them as thin as possible. This works best when you hold the stem, slice from the top, and stop with a little bit left at the bottom, discarding the remaining bottom stem part since it’s not very leafy anyway. The thinner the shreds, the better the salad! Toss the shreds and loosen them with your fingers to they separate and fluff a little bit.

Pulse the almonds in a food processor until finely chopped.

Toss the brussels sprouts, almonds, bacon, cheese, and dressing together. Serve immediately or within a few hours of tossing.

Caramelize the onions: Heat the butter in a large skillet over medium-low heat. Cut the onion into thin slices and add to the melted butter in the pan. Keeping the heat on medium-low, cook the onions until they are caramelized and deep golden brown, about 20-30 minutes. You can add a splash of white wine as they’re cooking to get a little extra sweetness.

Make the sauce: Puree the garlic, pumpkin, chicken broth, milk, olive oil, salt, sage, nutmeg, and pepper in a blender until smooth. Add to the caramelized onions in the pan and cook until heated through.

Prep pasta and chicken: Cook the pasta according to package directions, stopping a little early so they are still firm enough to hold their shape in the oven. Drain and set aside. Meanwhile, bring a pot of water to boil and add the chicken, cooking for 10-15 minutes or until the chicken is no longer pink. Remove from the water; when cool enough to handle, shred the chicken.

Assemble and bake: Preheat the oven to 350 degrees. Toss the cooked pasta, chicken, and bacon with the pumpkin sauce and 1/2 cup Mozzarella cheese. Transfer to a greased 9×13 baking dish, top with remaining cheese and cover with greased foil to prevent sticking. Bake for 15-20 minutes or until the cheese is melted and the sauce is bubbling. Sprinkle with fresh parsley and let stand a few minutes before serving.

BACON: Fry the bacon until crispy. Transfer to a paper towel lined plate. When cool enough to handle, crumble or chop the bacon into small pieces. Set aside.

POTATOES: Preheat the oven to 400 degrees. Wash and dry the potatoes. Rub or brush them with 1 tablespoon oil. Place on a large baking sheet and bake for 40 minutes. When they’re cool enough, slice the potatoes in half, scoop out most of the flesh (use for another recipe – yay mashed potatoes!), but leave a little bit attached to the skin to help them hold their shape. Melt the butter and combine with the remaining tablespoon oil. Brush the insides and outsides of the skins with the butter/oil and bake for another 5-10 minutes, skin side up, until nice and crispy.

KALE: In a food processor, pulse the kale, nuts, herbs, chickpeas, olive oil, Parmesan, garlic, and salt until smooth.

ASSEMBLY: Fill each of the potato skins with the kale mixture. Top with crumbled bacon and cheese. Bake for 5-10 minutes until ooey-gooey melty and delish. Sprinkle with extra bacon or herbs before serving to make it look extrafancy.

Prep the chicken and bacon.

Whisk the cream of chicken soup and water together in a large saucepan. Bring to a boil. Add the green onions and wild rice and cook, covered, for 30-45 minutes. Remove from heat and allow to soak in pan, covered, for up to 1 hour (this is optional – just makes the consistency of the rice a little softer). There should still be a little bit of liquid in the pan at this point.

In a large saucepan or skillet, melt the bacon grease and 2 tablespoons butter over low heat. Add the flour and salt and pepper and stir until a thick paste forms. Cook for 1 minute. Add the half and half and milk. Whisk until smooth and thick – about 5 minutes.

Add the creamy mixture to the rice pan. Add the chicken and bacon and continue to cook over very low heat for at least 8 hours. You can also transfer the soup to a slow cooker and just keep it on low. Adjust the consistency to your preferences by adding more milk or water and whisking until smooth.

1. To make the honey mustard. Combine all ingredients in a bowl or glass jar. Taste and adjust the salt.

2. To make the sandwich. Preheat the oven to 400° F. Lay the bread, cut side up, on a cutting board. Working with the top piece of ciabatta, pull out some of the insides to create a space for the filling. Spread the honey mustard over the bottom piece of bread. Now add the spinach and sliced pepperoncini/pickles. Layer half the cheese and the chicken on top. Bake for 15 minutes, until the cheese is melted.

3. Remove from the oven. Add the remaining cheese and the bacon. Arrange the sliced avocado over the bacon. Add the basil, dill, and some more honey mustard. Add the top half of the ciabatta and gently push down on the sandwich.

4. In a bowl, mix the sun-dried tomatoes, 1/4 cup oil, and the parmesan. Rub the top piece of bread with the oil. Bake another 5 minutes until toasted.

5. Remove from the oven. Slice into six sandwiches. Serve and enjoy!

1. Preheat oven to 425° F.

2. On a baking sheet, toss the chicken, olive oil, chili powder, paprika, garlic powder, onion powder, and season to taste with chili flakes, salt, and pepper. Toss well to evenly coat. Roast for 15-20 minutes, until lightly charred.

3. Add the lettuce, tomatoes, and pickles to a large salad bowl.

4. To make the dressing. Combine all ingredients in a blender and blend/whisk until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and season with additional salt.

5. Pour some of the dressing over the salad. Add the chicken, avocado, feta, herbs, and bacon. Top the salad with lots of extra dressing. Lightly toss. Serve and enjoy!

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.

2. On the baking sheet, toss together the bacon, rosemary, brown sugar, maple, and cayenne. Arrange in an even layer. Bake for 5 minutes, until the bacon is crisping. Add the walnuts and butter, toss to coat. Bake another 8-10 minutes, watching close.

3. In a large salad bowl, combine the Brussels sprouts and kale.

4. To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the pomegranates and cheese – toss.

5. Arrange the warm bacon and walnuts over the salad. Serve warm or at room temperature.

1. Arrange the tomatoes, peaches, and goat cheese in layers. Season lightly with salt. Add basil leaves.

3. To make the vinaigrette: Cook the bacon until crispy. Drain lightly. Mix olive oil, vinegar, honey, dijon, shallot, and thyme. Season with salt, pepper, and chili flakes.

2. Pour the dressing over the salad. Gently toss. Enjoy warm.

1. Preheat the oven to 425° F. Line a baking sheet with parchment.

2. In a bowl, whisk the eggs. Add the chicken and toss to coat. Combine the pretzels, chili powder, pepper, paprika, and salt in a bowl.

3. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Drizzle the chicken with olive oil. Bake for 15 minutes or until the chicken is cooked through.

4. To make the salad. Combine the greens, cheese, pickles/pepperoncini, avocados, and bacon in a salad bowl.

5. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

6. Toss the chicken in with the salad. Add a little of the dressing. Enjoy!

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper. Toss the walnuts and pepitas with maple syrup, and a pinch of cayenne. To the other side of the baking sheet, add the bacon in an even layer. Bake 8-10 minutes, until the bacon is crisping, watch close. Sprinkle with salt.

2. Meanwhile, toss the salad. In a large salad bowl, combine the kale, arugula, cheese, and cranberries.

3. To make the vinaigrette. Combine all ingredients in a glass jar. Whisk to combine.

4. Pour the vinaigrette over the salad, tossing to combine. Top the salad with walnuts and bacon. Serve or keep in the fridge until ready to serve.

1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.

2. Add the onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until fragrant. Remove from the heat and add to the bowl of your crockpot. Stir in the tomato paste, butternut squash, carrots, and celery.

3. Add the wine, broth, and a pinch of chili flakes. Cover and cook on low for 6-8 hours or on high for 4-5 hours.

4. During the last 15 minutes of cooking, stir in the cream, kale, beans, parmesan, and noodles.

4. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.

1. Cook the bacon in a large pot over medium heat until crisp, 5 minutes. Add the rosemary, cook another minute then, remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.

2. Add the onion and cook 5 minutes, until golden. Add the butternut squash, carrots, celery, garlic, thyme, basil, oregano, fennel, chili flakes, and a pinch each of salt and pepper. Cook another 5 minutes, until fragrant. Stir in the tomato paste.

3. Pour in the wine and broth. Simmer over medium heat for 20-30 minutes, until the squash is tender.

4. During the last 15 minutes of cooking, stir in the cream, kale, beans, parmesan, and noodles.

5. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.

1. Set Instant Pot to sauté. Add the bacon and cook until crisp, 5 minutes. Stir in the rosemary, cook another minute, then remove from the pot.

2. Add the onion, butternut squash, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until fragrant. Stir in the tomato paste. Turn the Instant Pot off.

3. To the instant pot, add the wine, broth, and chili flakes. Cover and cook on high pressure for 4 minutes.

4. Once done cooking, use the natural or quick-release function. Set the Instant Pot to sauté. Stir in the cream, kale, beans, parmesan, and noodles. Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off.

5. Serve the soup topped with the reserved rosemary bacon, additional parmesan and fresh oregano, if desired.

Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes.

Remove eggs from the hot water and rinse under cold running water to cool.

While the eggs are standing in hot water, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble.

Peel cooled eggs and cut in half lengthwise. Transfer yolks to a bowl.

Add mayonnaise, bacon, Cheddar, and mustard to yolks, then mash to combine. Spoon egg yolk mixture into egg white halves. Serve immediately or cover and refrigerate until ready to serve.

Place eggs in a large pot in a single layer and cover with water by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let eggs stand in the hot water for 15 minutes. Drain. Cool eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl. Arrange the egg whites with the rounded side down onto a serving platter.

While eggs are cooking, place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.

Mash yolks with a fork. Add bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.

Preheat oven to 400 degrees F (200 degrees C).

Lay a chicken breast out flat, and sprinkle with salt and black pepper. Spread pesto sauce over the chicken breast, and roll the chicken breast in a slice of bacon, securing the roll with toothpicks. Lay the rolled chicken breast into a 9x9-inch baking dish. Repeat with remaining chicken breasts. Pour the vegetable oil over the chicken breasts.

Bake in the preheated oven until the chicken is no longer pink inside and the bacon is crisp, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).

Preheat the oven to 375 degrees F (190 degrees C).

Mix cream cheese, bacon, Parmesan cheese, onion, parsley, and milk together in a bowl.

Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous teaspoon cream cheese mixture; roll up, starting at short side of triangle. Place, point-side down, on baking sheet.

Bake in the preheated oven for 12 to 15 minutes or until golden brown. Serve warm.

Preheat the broiler.

Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.

Broil 10 minutes, or until bacon is evenly brown and crisp.

Mix processed cheese food, Cheddar cheese, bacon, Worcestershire sauce, and dry mustard together in a bowl.

Heat skillet over medium heat.

Butter both sides of each slice of bread and toast in skillet until browned, 1 to 2 minutes per side; arrange onto a baking sheet. Repeat toasting with remaining butter and bread slices.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Spoon cheese-and-bacon mixture atop the toasts. Arrange toasts on a baking sheet.

Heat toasts under the broiler until the topping is hot and bubbling, about 2 minutes.

Preheat an outdoor grill for medium heat and lightly oil the grate with cooking spray.

Meanwhile, cook bacon in a large skillet over medium-high heat until browned and crispy, 7 to 10 minutes. Drain on a paper towel-lined plate.

While the bacon is cooking, rub poultry seasoning onto chicken.

Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top each chicken breast with 2 slices bacon and 1 slice pepper Jack cheese; close the lid and cook until cheese is melted, 2 to 3 minutes.

Remove chicken from the grill and place on buns. Top with lettuce, tomato, onions, and pickle slices.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and top with a wire rack.

Mix brown sugar, chili powder, and cayenne pepper together in a bowl. Dredge both sides of each bacon slice in the brown sugar mixture. Wrap a coated bacon slice around each pretzel rod, leaving a small space at the bottom of pretzel uncovered for easy handling. Arrange wrapped pretzels on the wire rack atop the baking sheet.

Bake in the preheated oven until bacon is crisp, 15 to 20 minutes.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.

Lay out a half strip of bacon. Place a small bunch of green beans (about 6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam-side down. Repeat with remaining bacon strips and green beans. Sprinkle with brown sugar, salt, and pepper.

Bake in the preheated oven until bacon is browned and crispy and beans have heated through, about 20 minutes.

Cook bacon in a 3-quart saucepan over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate. Discard bacon grease and wipe the pan thoroughly with a paper towel.

Heat olive oil in the same saucepan over medium heat. Sauté onion, carrots, and celery in hot oil until onion is soft but not brown, 3 to 4 minutes.

Stir in broth, potatoes, and cayenne pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, 10 to 15 minutes.

Stir in cheese, heating just until melted; do not boil. Chop bacon and add to soup. Season with salt and serve hot.

About an hour before you intend to cook the roast, take it out of the refrigerator and sprinkle it with salt on all sides. Let it sit at room temp to take the chill off before you roast it.

Pat pork roast dry with paper towels. Sprinkle it with pepper on all sides and again with a little salt (you likely wiped off much of the earlier sprinkle of salt when you patted it dry.)

Simply Recipes / Elise Bauer

Heat 1 tablespoon of olive oil in a skillet on medium high heat. When the oil is shimmery hot, add the pork roast to the pan and brown it on all sides (don't move the roast until it has browned on one side). About 10 minutes. Remove the roast from the pan and set on a plate.

Rub the pork roast all over with minced fresh rosemary. Wrap the roast in bacon strips, overlapping the strips if necessary. Tie the roast up with kitchen string to hold the bacon strips in place.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Place the roast in a roasting pan and roast in the oven at 375°F (190°C), occasionally basting with the pan juices, until the internal temperature of the roast reaches 145°F (63°C) on a meat thermometer, about 35 to 40 minutes.

When the roast has reached temperature, remove it from the oven and place it on a serving dish. Tent the roast with foil to keep it warm while it rests and while you make the pan sauce.

To make a sauce with the pan drippings, place the roasting pan on top of the stove on low heat. Pour white wine into the pan and start scraping up the browned bits from the bottom of the pan with a flat edged metal or wood spatula.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Pour the scraped up drippings through a fine mesh sieve into a small saucepan.

Simply Recipes / Elise Bauer

Use a metal spoon to skim off excess fat. Heat until simmering, then remove from heat and pour into a gravy boat.

Serve the roast with the sauce from the pan drippings.

Poke bratwurst several times with a small fork and place into a saucepan. Pour in beer and bring to a boil. Reduce heat to medium and simmer for 15 minutes. Remove bratwurst from beer and allow to cool to room temperature.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.

Toss brown sugar and cayenne pepper together in a large bowl and set aside.

Cut each boiled bratwurst into thirds. Wrap each piece with 1/2 strip bacon; secure with a toothpick. Toss bacon wrapped bratwurst with cayenne mixture to coat, then place on the prepared baking sheet.

Bake in the preheated oven until bacon is brown and crisp, 25 to 35 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Cut bacon slices in half and wrap each half around a scallop. Use a toothpick to secure in place. Drizzle lemon juice over scallops. Place on a cookie sheet.

Bake in a preheated oven for 15 to 20 minutes or until bacon is cooked. Serve warm.

Preheat griddle or panini press to medium-high heat.

Assemble 2 sandwiches in this order: bread, 1 1/2 tbs. preserves, pear, 4 slices bacon, 2 slices cheese, bread.

Spread butter on top and bottom of sandwich and grill for 4-8 minutes, or until cheese is melted and top is golden brown.

Gather the ingredients.

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

Mix mayonnaise, ranch dressing mix, garlic pepper, and garlic powder together in a large bowl. Stir in milk until smooth.

Place rotini, bacon, tomato, black olives, and cheese in a bowl and toss to coat with dressing.

Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until very crisp and evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Preheat the oven to 300 degrees F (150 degrees C). Line 1/2-sheet cake pans or large baking pans with parchment paper, allowing paper to overlap the sides and ends.

Microwave butter in a large heat-proof glass measuring cup until melted. Mix in brown sugar, corn syrup, bourbon, and Worcestershire sauce. Return butter mixture to the microwave and heat on high for 2 minutes.

Whisk chipotle powder into the butter mixture until mixture thickens to a sticky, very light caramel.

Combine mixed nuts, rice squares, corn cereal, pretzels, and oatmeal squares in a very large mixing bowl. Crumble in the cooled bacon and stir to combine. Pour the caramel-bourbon mixture evenly on top. Gently fold in using a large silicone spatula, hugging the sides of the bowl and working spatula inward, until pieces are evenly coated.

Pour snack mix into a thin, even layer on the prepared baking pans.

Bake in the preheated oven until dry and crispy, 20 to 25 minutes. Flip pieces over halfway through using the silicone spatula. Remove from oven and let cool completely on the pan, at least 30 minutes.

Pull the edges of the parchment paper up to create a pouch and pour finished mix into a large, clean mixing bowl. Gently separate any clumps. Transfer snack mix to clean, airtight storage containers or resealable zip-top bags.

Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a rimmed baking sheet.

Mix paprika, salt, and onion powder together in a small bowl. Sprinkle seasoning over both sides of each chicken tender. Wrap each tender with two strips of bacon, tucking the ends in to secure.

Mix brown sugar and chili powder together in a small bowl. Gently roll each bacon-wrapped tender in the brown sugar mixture, pressing down to ensure good coverage.

Arrange tenders on top of the prepared cooling rack, making sure to not overcrowd.

Bake in the preheated oven until bacon is crisp and chicken is no longer pink in the center and the juices run clear, about 30 minutes.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.

Preheat oven to 400 degrees F (200 degrees C).

Remove mushroom stems. Set aside caps. Chop the stems.

In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.

In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.

Bake in the preheated oven 15 minutes, or until the cheese has melted.

Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Preheat oven to 375 degrees F (190 degrees C). Spray a large cast iron skillet with cooking spray.

Place prepared skillet over medium heat for 30 seconds. Add 1 flour tortilla and cook until bottom is browned and hardened, about 1 minute. Top tortilla with 1/2 of the Cheddar cheese, 1/2 of the tomato, 1/2 of the onion, and 1/2 of the bacon; season with salt and pepper. Cook until cheese starts to melt, about 1 minute.

Transfer skillet to preheated oven and cook until cheese is completely melted, 2 to 3 minutes. Top tortilla with 1/2 of the avocado slices, cilantro, salt, and pepper. Drizzle ranch dressing and buffalo ranch dressing in a zig-zag motion over the top.

Repeat with remaining ingredients.

Preheat an outdoor grill for low heat and lightly oil the grate.

Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle each wrapped potato with powdered ranch dressing mix.

Cook on the preheated grill, turning potatoes several times to allow bacon to cook on all sides. Potatoes are done when bacon is crispy, 20 to 25 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.

Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain on paper towels. Crumble; set aside.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.

Whisk mayonnaise, sour cream, sugar, vinegar, mustard, salt, and black pepper together in a large bowl until sugar dissolves. Add bacon, macaroni, eggs, tomato, cucumber, and celery; gently fold until evenly coated in dressing. Sprinkle with sliced olives; serve.

Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a plate lined with paper towels until cool. Crumble bacon and set aside.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain. Rinse macaroni with cold water until cool; drain again.

Mix cooled macaroni, crumbled bacon, mayonnaise, red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together in a large bowl until well combined. Cover the bowl with plastic wrap and refrigerate for at least 4 hours before serving.

Cook and stir bacon in a large skillet over medium heat, turning occasionally, until browned, about 10 minutes. Drain on paper towels; reserve.

Bring chicken stock to a boil in a saucepan over high heat. Reduce heat to low; keep warm.

Melt 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until onion turns golden brown at edges, about 2 minutes. Stir in rice until coated in butter and rice begins to toast, 2 to 3 minutes. Reduce heat to medium; stir in 1/3 chicken stock and continue stirring until rice absorbed liquid and turned creamy. Repeat process twice more, stirring constantly. Stirring in broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.

Remove risotto from heat; stir in remaining 2 tablespoons butter, Parmesan cheese, and bacon. Season with salt and black pepper before serving.

Gather all ingredients.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.

Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.

Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.

Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.

Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.

Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

Prepare a grill for 2-zone grilling, where one side of the grill is hotter than the other. Both the bacon and burgers cook over direct heat, but in case of a flareup, the indirect or cooler zone gives the meat a safe place to land.

On a gas grill, leave one burner off. On a charcoal grill, leave one side free of lit coals.

You want to bring it 350°F to 450°F to cook the bacon. You will increase the heat further when it comes time to cook the burgers. Allow the grill to preheat for 10 to 15 minutes.

Prepare the cheese by stacking two slices together with each slice offset by 45 degrees. This helps the cheese evenly cascade down the burger when it melts. Set aside.

Chop 3 slices of uncooked bacon.

In a large bowl, combine the ground chuck, chopped bacon, onion, and Worcestershire sauce. Using your fingertips, gently combine the ingredients with the meat. For the juiciest burger possible, it’s important not to overwork the meat. Using only your fingertips is the best method here.

Evenly divide the meat mixture into 6 balls weighing approximately 5.3 ounces each. If you don’t have a scale to weigh the meat, eyeballing 6 equal patties is fine.

Place each ball between your outstretched fingers and flatten. Place each patty on a baking sheet and use your fingers to help flatten the patties more. When done, each patty should be approximately 3 1/2 inches in diameter. Season both sides of the patty with salt and pepper.

Using two fingers or the back of a spoon, place a wide dimple in the center of each burger. Creating an indentation helps keep the burger from swelling when grilled. Transfer the patties to the fridge while you grill the remaining bacon.

Place the remining 12 slices of bacon on the grill over direct heat. Grill for approximately 4 to 6 minutes, flipping once halfway through cooking. Grill longer or shorter depending on the desired level of doneness.

I prefer the 4-minute mark, which leaves just a little bit of pull in the bite, but if you prefer crispier bacon, grill longer.  Place the bacon on a wire rack over a paper towel and loosely tent with aluminum foil.

Keep the same two zone grilling method you’ve already set up but increase the direct heat side to 400°F to 500°F. You want to cook the burgers at a higher temperature than the bacon.

Grill the patties over direct heat, flipping once halfway through cooking, until the internal temperature reaches 155°F with an instant-read thermometer, approximately 9 to 11 minutes total. The final burger is cooked medium-well, with a well-formed crust and visible grill marks.

Add cheese slices to each patty during the last minute of grilling.

Remove burgers from the grill and set aside on a sheet tray tented with foil while you grill the burger buns.

Grill the buns cut side down over direct heat until marked, approximately 30 seconds to 1 minute.

Place a burger on each bottom bun. Place two folded slices of bacon on top of each burger. Top with bun and serve with your choice of condiments.

Preheat oven to 350 degrees F (175 degrees C).

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble into a large bowl.

Mix ketchup and mustard in a bowl.

Thoroughly combine 1/4 the ketchup mixture, ground chuck, Cheddar cheese, eggs, bread crumbs, mayonnaise, Worcestershire sauce, salt, and black pepper with crumbled bacon in bowl; pat the mixture into a 5x9-inch loaf pan. Spread remaining ketchup mixture evenly over top of meatloaf.

Bake in the preheated oven until the meatloaf is no longer pink inside, about 45 minutes. Spread French-fried onions over the top of the loaf and return to oven until onions are browned and an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

In a large skillet over medium heat, cook the bacon in two batches so as not to crowd the pan. (If your pan is large enough, it's fine to cook all the bacon at once.)

Stir occasionally, until the fat is rendered and the bacon is browned, but not burned or overly crispy. Scoop out the first batch of cooked bacon with a slotted spoon, and drain it on a paper towel-lined plate. Cook the remaining batch.

This should take about 25 to 30 minutes total for both batches.

Drain all but 2 tablespoons of fat from the pan. You can eyeball it. Add all the bacon back to the skillet.

Add the onion and garlic to the skillet and cook until the onions are translucent, about 6 minutes.

Add the vinegar and brown sugar to the skillet, and bring to a boil. Cook stirring and scraping up browned bits from the skillet for 2 minutes

Reduce the heat to medium low, and simmer uncovered, stirring occasionally, until the liquid turns syrupy and almost completely evaporates—this should take about 30 minutes.

Use immediately, or spoon it into an airtight jar and refrigerate for up to four weeks. Serve warm.

To reheat, zap it in the microwave for about 45 seconds or warm it in a small saucepan on the stove over medium heat, stirring occasionally until heated through, about 10 minutes.

Preheat oven to 250 degrees F (120 degrees C).

Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.

Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place bacon strips onto the foil in a single layer.

Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.

While the bacon is cooking, mix cream cheese, butter, and Cheddar cheese together in a bowl. Add lime zest, lime juice, and garlic. Fold in serrano pepper and refrigerate until chilled and stiff, about 10 minutes.

Divide chilled cream cheese mixture into 6 equal parts and roll into balls.

Chop bacon and mix with cilantro in a bowl. Roll one fat bomb at a time in the bowl until well coated. Serve cold.

Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.

Place bread cubes in a large mixing bowl.

Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.

Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.

Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.

Preheat oven to 350 degrees F (175 degrees C).

Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.

Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.

Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.

Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.

Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.

Bake in the preheated oven until bubbly on top, about 15 minutes.

Place bacon grease into a 6-quart pot and place over high heat. Add one or two popcorn kernels as testers. When test kernels pop, add remaining popcorn kernels and cover with a lid. As kernels start to pop, shake the pan back and forth constantly to keep unpopped kernels on the bottom. When popping slows down, remove the pan from heat and let it finish popping.

Pour popcorn into a large bowl or paper sack. Season with 1/2 of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags.

Preheat oven to 475 degrees F (245 degrees C). Spray a large baking sheet with cooking spray.

Wrap half a bacon slice around each French fry and place seam side-down on the baking sheet about 1-inch apart.

Bake in the preheated oven until bacon is browned and crisp, about 30 minutes. Remove from oven and sprinkle with seasoned salt. Transfer to serving plate.

Preheat the oven to 350 degrees Fahrenheit. Slice the dates lengthwise on one side to create an opening. Remove the pit.

Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close.

Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.

Arrange evenly on a baking sheet with raised edges (otherwise grease will get everywhere) and bake for 10 minutes. Remove the dates and use the toothpick to turn each one so it’s laying on its side. Bake for another 5-8 minutes, until browned to your liking, and turn the dates to the other side and repeat. Remove from the oven, place on a paper towel lined plate, and let stand for 5 minutes before serving.