3569. BACON CHEDDAR CHICKEN FINGERS

makes four servings


2/3 cup Original Bisquick™ mix
1/2 cup finely shredded cheddar cheese
1/4 cup cooked real bacon bits or pieces
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Sriracha dipping sauce
1 tablespoon Sriracha sauce or buffalo wing sauce
1/2 cup mayonnaise

Bacon ranch dipping sauce
1/2 cup ranch dressing
2 tablespoons cooked real bacon bits or pieces

Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray. Mix Bisquick mix, cheese, bacon, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center. Meanwhile, in separate small bowls, mix sriracha dipping sauce and bacon ranch dipping sauce until each is well blended. Serve chicken fingers with dipping sauces.


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

3417. BACON PANCAKES with MAPLE-PEANUT BUTTER SYRUP

makes five servings


Maple-Peanut Butter Syrup 
3 tablespoons peanut butter

1 tablespoon butter or margarine, softened 

1/2 cup maple syrup 

 

Pancakes 

2 cups Original Bisquick™ mix

3/4 cup milk  

1/4 cup maple syrup  

2 eggs  

1/2 cup bacon, cooked and chopped

 

In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed. Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat. In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup. 

 

 

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

3364. BISQUICK BACON EGG CHEESE CASSEROLE

3 cups Bisquick®

1 cup cold water

2 cups shredded cheddar cheese

½ lb. bacon, cooked and crumbled

4 eggs

½ cup milk

½ teaspoon salt 

 

Heat oven to 425ºF. Grease 9x13 baking dish. Mix Bisquick® and water until soft dough forms. Beat vigorously 20 strokes. Gently smooth into ball on floured cloth-covered surface. Knead 10 times. Pat into dish, pressing up ½ inch on sides. Top with cheese. Sprinkle with bacon. Mix remaining ingredients, pour over top. Bake for 20 to 25 minutes.

 

 

bacon recipe source: From Sarah's Kitchen to Yours, April 9, 2013

3157. BACON, STRAWBERRY and CHOCOLATE WAFFLES

makes 12 servings 


2 cups Original Bisquick® mix 
1 1/3 cups milk 
1 egg 
2 tablespoons vegetable oil 
6 slices bacon, crisply cooked, chopped 
1 cup sliced fresh strawberries 
1/4 cup chocolate-flavor syrup


Heat waffle maker; grease with shortening or vegetable oil (or spray with cooking spray before heating). In large bowl, stir together Bisquick mix, milk, egg, oil and bacon until blended. Pour 3/4 cup batter onto center of hot waffle maker. Close lid of waffle maker. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve waffles with strawberries and chocolate syrup.


bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste; Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

1803. FRESH CORN PANCAKES with GREEN ONIONS and BACON

6-8 pieces thick-cut bacon (or 2/3 cup cooked crumbled bacon)
2 cups Bisquick (the low-fat version is fine)
1 egg
1/2 cup milk
salt and pepper to taste (lots of pepper)
a good dollop of hot sauce
5 large ears of corn, husked, kernels cut off the cob
1 large bunch green onions, chopped
2 tablespoons fresh parsley, minced
olive oil and butter, for frying

Cook the bacon in a heavy frying pan over medium-high heat, or microwave between layers of paper towel, until it is very well cooked and crispy. Let cool, then crumble. Set aside.

In a large bowl, mix the Bisquick, egg, milk, salt and pepper, and hot sauce. The mixture should be thick, like muffin batter; if it's runny, add a little more Bisquick. Let sit 10 minutes, then add the corn, green onions, parsley, and bacon. Fold together until well combined, but gently, or the pancakes will be tough.

In a heavy skillet (cast iron works extremely well), heat 1 Tbsp each of olive oil and butter. When the fat is hot, add the pancake mixture; use about 1 Tbsp per pancake. Brown well, flip, and brown again. Place the finished pancakes on a rack set over a baking sheet - you may be tempted to drain on paper towels, but this will make the fritters soggy. Keep warm in a 250 degree oven while you finish the rest, or serve right away.


bacon recipe courtesy of: Erika Kerekes, LA Cooking Examiner, Santa Monica, California, September 21, 2009 | In Erika's Kitchen

746. BLT PIE

12 slices bacon, cooked and crumbled
1 cup (4 oz.) Swiss cheese, shredded
1 1/2 cups milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
4 eggs
1 cup Bisquick baking mix
Lettuce and sliced tomatoes

Grease pie plate (10 inch). Layer bacon and cheese in plate. Beat remaining ingredients except lettuce and tomatoes until smooth. Pour into plate. Bake 30 to 35 minutes at 400 degrees until golden brown. Cool 5 minutes. Garnish with lettuce and tomatoes and crumbled bacon.


courtesy of: Alicia's Country Kitchen

335. BAKED TURKEY, CHEDDAR, and BACON SANDWICH

makes 6 servings


2 cups Original Bisquick® mix
1 cup milk
1 egg
4 oz. thinly sliced cooked turkey
1½ cups (6 oz.) shredded cheddar cheese
5 slices bacon, cooked

Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray.

Stir Bisquick mix, milk and egg in medium bowl with wire whisk or fork until blended. Spread half of the batter in baking dish. Top with turkey, 1 cup of the cheese and the bacon. Spread remaining batter over bacon.

Bake uncovered about 29 minutes or until golden brown and center is set. Sprinkle with remaining ½ cup cheese. Bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.


courtesy of: Betty Crocker / General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

134. APPLE, BACON, and CHEESE QUICHE

3 large McIntosh (or other tart baking apples) peeled, sliced and cut in half
1½ cups grated cheddar cheese
6 slices of bacon, cooked and broken into 1 inch pieces
4 eggs
1½ cups milk
1 cup Bisquick
½ cup flour

Preheat oven to 375 degrees. Butter an 8" x 11½" casserole dish. Layer apples in bottom, sprinkle cheese over apples, then bacon over cheese. In a large bowl, beat eggs. Add milk and beat together. Add Bisquick and flour and beat into a batter. Pour over apples, cheese and bacon. Bake for 45 minutes or until top is well browned and quiche is cooked through.


courtesy of: Harmony House Inn, New Bern, North Carolina

10. TWO MOREL MUSHROOM and BACON RECIPES, for Kent Johnson

MOREL MUSHROOM TART

1 short crust recipe
4 oz. sliced bacon
1 oz. dried morels (10 oz. fresh)
2 tablespoons butter
1 teaspoon lemon juice
6 oz. diced Swiss cheese
1/4 cup Parmesan cheese, freshly grated
2 cups heavy cream
3 whole eggs and 2 yolks
1/4 teaspoon freshly grated nutmeg
2 tablespoons dry bread crumbs
salt and freshly ground pepper to taste

If using dried morels, rehydrate in warm water for half an hour or until plump. Drain and set aside on a paper towel. Roll pastry to a 1/8-inch thickness and line a 10-11-inch tart pan. Prick the bottom with a fork. Line pastry with parchment paper, fill with pie weights. Bake in a preheated 425 degree oven for about 15 minutes. Remove weights and paper and bake an additional 4 minutes. Take out of oven and reduce temperature to 300 degrees.

Cut bacon into 1/4-inch slices and saute until crisp. Drain and set aside.

Slice morels and saute in butter. Add lemon juice, salt and pepper. Add the bacon and the Swiss cheese. Scald cream and cool. Mix the eggs and yolk together and add the cream. Season with salt, pepper and nutmeg. Sprinkle the bread crumbs on the baked tart shell. Spread the mushroom mixture on top of them. Spoon in the egg and cream mixture. Bake until tart is barely firm to the touch. Turn off the oven and leave until the tart is quite well set. Remove from the oven, sprinkle with grated Parmesan cheese and serve hot.

courtesy of: The Village of Muscoda Morel Mushroom Festival, Muscoda, WI 53573, 608-739-3182

***

MOREL QUICHE

yields 4-6 servings

1 lb. morels
1/4 lb. bacon
1/2 cup chopped onions
1/2 cup chopped green peppers
1 1/2 cups shredded (baby) Swiss cheese
1 1/2 cups milk
3/4 cups Bisquick
3 eggs
1 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400 degrees.

Prepare bacon and morel mixture: Use any amount of morels and one-fourth as much bacon. Cut bacon into small pieces. Fry until ready to remove and eat, but leave in pan. Do not drain grease. Add clean, split morels. Liquid will become "soupy." Cook until grease returns to clarity. Mixture will make a light "popping" noise. (Bacon will not get any crispier after morels are added due to their moisture content.)

In a 10-inch, lightly coated (butter) pie pan, mix bacon and morel mixture, onion, green pepper and cheese. In medium-sized bowl, mix milk, eggs, Bisquick, salt and pepper. Beat until smooth. Pour into pan. Bake 35-40 minutes or until inserted toothpick comes out clean.


courtesy of: The Curious Morel: Hunters' Recipes, Lore and Advice, by Larry Lonik. RKT Publishing and Morel Heaven, PO Box 172, Chelsea, Michigan, 48118