Chocolate-covered Bacon

1. Remove one pound of bacon from package (We suspect it is possible to cook it in the package, but this might make it difficult to cover it in chocolate)
2. Heat large skillet on high.
3. Add bacon strips to skillet.
4. Turn bacon strips over as needed with tongs until desired doneness is reached. (Personally we believe that the bacon should be crispy; however if you prefer your chocolate covered bacon chewy opposed to crunchy then reduce cooking time by removing your bacon earlier)
5. Remove bacon from skillet and place it on a paper towel lined plate. (This will absorb the excess fat and oil making this a low calorie healthy snack! Or so we’re told.)
6. While the bacon is cooling fill a double boiler or medium sauce pan with water and bring to a medium heat.
7. Place double boiler top pan in double boiler bottom pan or put the small sauce pan in the medium sauce pan.
8. Slowly add one 12oz package of chocolate morsels into top pan and stir while morsels melt. Do this until all morels have been added. (Be sure to keep stirring to prevent the chocolate from burning.)
9. Using your fingers or tongs carefully dip the bacon strips into the chocolate, if necessary use a spoon to spoon the melted chocolate over the bacon evenly coating it.
10. Once coated lay strips on cooling rack or cookie sheet.
11. (Optionally) Apply favorite sprinkles evenly on chocolate covered bacon while on cooling rack. It’s important to apply while the chocolate is still warm. This will allow the sprinkles to better adhere to the chocolate.
12. Once cooled, carefully remove bacon strips from the rack and place into a container or place the strips directly into your mouth.

Courtesy of Kevin’s Tech Ramblings.

Bacon Wrapped Corn on the Cob

1. Carefully expose the corn kernels by pulling back the husk, but do NOT remove the husk.
2. Remove the corn silk (you can use a soft brush to ensure that all the silk is removed).
3. Put water in a large container, add the corn, and soak the corn in the husks for 30 minutes – this will help prevent the husks from charring on the grill.
4. Preheat your grill to medium temperature.
5. Remove the soaked corn from the water and pat dry.
6. Wrap strips of bacon around the corn kernels on each ear, then fold the husks back over the bacon and kernels.
7. Tie the husks down with butcher string; repeat with all 8 ears of corn.
8. Grill over medium coals/heat, turning occasionally, for about 15 to 20 minutes and the bacon is cooked and the corn is tender.
9. Cut the butcher string away from the husks and serve.
10. Note: you can make these earlier in the day if you store them in a container in the fridge, wrapped in moistened towels.

Courtesy of Recipe Zaar.

Bacon Cookies

1. Fry 4 bacon slices, cut into pieces in a large skillet over medium heat until crispy.
2. Remove with a slotted spoon to paper towels, and cool completely.
3. Into a large mixing bowl, place 2 cups all-purpose flour, 1/2 cup chilled butter or margarine, 1 egg, 1 pinch of salt, and 3 tablespoons of heavy cream.
4. Using the mixer’s hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands.
5. Knead in cooled bacon pieces and 1 dash of ground black pepper.
6. Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.
7. Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet.
8. Brush each slice with 1 egg yolk, beaten.
9. Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire wrack until cooled completely.

Courtesy of All Recipes.

Bacon Toffee

Bacon Toffee

1. Line a baking tray with a silpat, or oil it very well.
2. Crisp 5 pieces of bacon in a skillet or a broiler and drain on paper towels. Break or chop them into 1/4” bits and set aside. Don’t go too small, because you want them to have personality in your mouth. Use a smoky bacon, ideally lightly cured. Mine had Niman Ranch bacon in it.
3. Place in a heavy saucepan, in this order: 1/4 cup (63g) water, 1 stick (115g) butter, a large pinch of salt, and 1 cup (200g) sugar.
4. Over medium-high heat, cook till the mixture reaches 285F, stirring often. In practice, this means that you cook it until it’s a good toffee colour, about the same colour as the old tan m&ms. I’m not kidding about the stirring, though.
5. Pull it off heat, mix in the bacon bits, and pour onto the baking sheet. Spread quickly to about 1/4” thick, and let cool for 2 hours.
6. Using a hammer or the handle of a large knife, break the toffee into shards. This is best accomplished by whacking it through a folded paper towel.

Courtesy of Off The Bone.

Bacontini

Bacontini

1. Lightly mist martini glass with vermouth, and rim the edge with bacon grease.
2. In a cocktail shaker, mix 3oz vodka, one dash tobasco, and one dash olive juice.
3. Shake well and strain into cocktail glass.
4. Skim excess bacon grease from surface of cocktail.
5. Garnish with one slice of bacon.

Courtesy of Liquor Snob.