I’ve always been curious about however whenever did it come to be that ham is the protein of choice at Easter. But if we’re going to have brunch AND we’re going to serve, I figured we should do it in a fun, easy and yummy way! And so I give you Loaded Potato Quiche! Just layering on all your favorite ingredients like ham, hashbrown, cheddar cheese and bacon. Oh my word, what is there not to love!!!
On a bacon baking spree, we are! Mostly because I wanted bacon and got them weeks ago, but then totally slacked off with my baking, and now, with the best use by date fast approaching, had to pull out all the stops!
I had quite a few ingredients on hand, but in all honesty, the variety was pretty limiting. Pie crust, crescent rolls, flour, pancake mix, which are all options for a base ingredient, but I wouldn’t really be able to use them together for a same dish. And then I had bacon, a couple slabs of chocolate, and peanut butter.
And my baking light bulb lit up: How about a Bacon Chocolate PB Cookie? Because bacon makes everything better.
It’s one of those nights. It’s late. And I have bacon on my mind. Well, I have bacon in my fridge, oh yes, and cheese that I just got over the weekend. And beer. So the wheels start turning. What could I possibly make with these three magical ingredients?
Cheesy Bacon Beer Bread, of course!
I have made cheesy beer breads with Immaculate Baking flour in the past, so consider this its tastier long-lost brother. Beer breads are great as a side bread on Soup Night, and with the rate this winter is shaking out to be, I’ve a feeling there may be plenty of Soup Nights up ahead.
This is true. We have a fascination for bacon. And when I say “we”, I really meant I.
I honestly can’t think of another tasty ingredient besides bacon that can be used in both savory and sweet baking. Oh okay, so you’ve named a few others, but you have to agree that bacon is probably the tastiest of them all! So you’ll understand that our (my) fascination with bacon is not without basis. And let’s face it, you’re totally benefiting from our (my) bacon fetish.
We were pleasantly surprised at how popular the Immaculately Yummy Cheeseburger Pie recipe is, and so we thought, huh, there must be something about cheeseburgers that just gets people’s appetites going. Now just imagine what would happen when we add bacon to it! Man, I’m getting hungry just thinking of it! Best part? This is an easy scratch recipe, so yes, while the ingredient list is a bit lengthy, the instructions are as simple as can be. And as always, we promise the end results will be worth the trouble!
You Will Need:
- 2 cups Immaculate Baking Co. ™ Organic All-Purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
- 2 cups whole milk
- 2 eggs, beaten
- 2 cup shredded Mild Cheddar cheese
- 1 pound ground beef, cooked
- 12 ounces thick cut bacon, cooked
Here’s How to Get Bakin’:
- Preheat oven to 350°F.
- In a large bowl, combine flour, baking powder, sugar and salt. Whisk to combine. Add butter, egg and milk. Whisk until combined. Add cheese, beef and bacon. Stir together until combined. Set aside.
- Spray 24 cup mini-muffin pans with cooking spray.
- Mix batter and add 1 heaping tablespoon scoop to each muffin cup. Each cup should be filled just over the top. Bake until golden brown, approximately 20-22 minutes.
- Allow to cool for 5 minutes, remove from muffin tin and serve with favorite burger toppings (ketchup, mustard, mayo, etc).
You might mistaken this for our Cheesy Rosemary Biscuits, but this one’s got BACON!!
I’m not going to say which one’s better, but this one’s got BACON!
I’ll just let you be the judge of which one you like better once you bake them up, but this one’s got BACON!
I think you get the idea.
You Will Need:
- 2 cups Immaculate Baking Co.™ Pancake & Waffle mix
- 1/2 cup any shredded cheese of your choice (2 oz) – we once again used cheddar!
- 2/3 cup milk
- 1/4 cup chopped chives
- 6-8 strips of bacon, cooked and crumbled
Here’s How to Get Your Mix On!
- Heat oven to 450°F. In medium bowl, stir all ingredients together until soft dough forms. On ungreased cookie sheet, drop dough by spoonfuls.
- Bake 8 to 10 minutes or until golden brown.
It’s been a while since I last did a bacon recipe, so I figured we can put our silly bacon hiatus to an end with these Bacon Tater Bites!
If you’ve been paying attention, I’ve been trying to make Mondays more about weeknight grubs, where I try to share more savory recipe ideas. These super easy, 5-ingredient Bacon Tater Bites will hopefully be making their debut on your dinner table either as a fun party appetizer or after school snack!
In case you didn’t get the memo, Immaculate Baking now makes PRETZEL DOUGH, too! Oh yes we did 🙂
And just like all of our other goodies that you’ve come to know and love, our pretzels are pretty yummy all by themselves, but just think all the other fun ways that you can put your own yummylicious twist to it (see what I did there?)! So here’s a starter idea for ya: a stuffed pretzel brimming with your favorite ingredients! Ours just happened to be spinach, artichoke and bacon!
You Will Need:
- 1 can of Immaculate Baking Co.® refrigerated pretzel dough
- Spinach & Artichoke Dip (buy some ready-made, or make your own from scratch!)
How to Get the Dough Rolling:
- Heat oven to 400°F. Separate each roll of pretzel dough first before you unroll it into strips. Cut each strip of pretzel dough in half lengthwise, so now you have 16 long strips of dough. It’ll make the stuffing easier!
- Spread about 1 1/2 tablespoons artichoke and spinach dip along the length of 8 strips of dough. Top each dip-lined dough strip with one dough strip from the remaining 8. Seal tightly.
- Follow the instructions on the can to braid the pretzel, do the soda wash, and bake for 9-12 minutes or until golden brown.
If you’re planning to make your very own Spinach & Artichoke Dip, here’s a recipe from Half-Baked Harvest!
- 2 slices thick-cut bacon, chopped (optional)
- 1 tablespoon butter
- 1 clove garlic, minced or grated
- 1 tablespoon flour
- 1/2 cup milk
- 1 ounce cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup Greek yogurt
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon pepper
- 1/2 cup (about 5 ounces) frozen chopped spinach, thawed
- 1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped
And this is how you get your dip together:
- Heat a medium skillet over medium heat and add bacon. Cook until all fat is rendered and bacon is crispy, stirring often. Remove bacon with a slotted spoon and place to drain on a paper towel. To the same skillet (if not using the bacon start here),
- Melt the butter over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.
- Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Add the bacon, stir to combine. Dip will be thick, just use some muscle and stir in those veggies!