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Beer and Bacon Mancakes

Beer and Bacon Mancakes

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Nothing says manly-man food like a meal made of beer, bacon and pancakes. Stir candied bacon and your favorite beer into Bisquick to make these larger-than-life mancakes.MORE+LESS-

ByBetty Crocker Tasteseekers

Updated August 4, 2016



cup packed brown sugar


cups Original Bisquick™ mix


cup of your favorite regular or nonalcoholic beer


Hide Images

  • 1

    Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes.

  • 2

    Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set aside.

  • 3

    Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening.

  • 4

    In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Start the party early with Beer and Bacon Mancakes -- hearty pancakes spiked with beer and candied bacon.

    Why do we call them mancakes? Because we have a sense of humor -- and because we created the recipe to represent the dude food trend for the Betty 10.

    The recipe covers all your basic manly food groups: beer, bacon and pancakes.

    It’s easy to make these hearty breakfast cakes. Just make pancakes like you usually would using Bisquick -- but replace the milk with your favorite beer, and stir candied bacon into the batter. They’re meaty enough for a man, but tasty enough for a woman.

    Watch our video to see how to serve up dude food for breakfast:

    Beer. Bacon. Good.

    - Jennifer, BC Taste Seeker

Father's Day Mancakes (aka Beer & Bacon): They're What Men Really Want for Breakfast by Gigi Gaggero

Start your man's day off right with pancakes made with beer and loaded with sweet, brown sugar bacon. That's almost worth saying again! Yum!

  • 1 - 1 1/2 cups beer or favorite non-alcoholic beer, at room temperature
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 large egg, separated
  • 3 tablespoons butter, melted, plus 2 tablespoons for garnish
  • 1/2 cup warm maple syrup, for garnish

Here's how to make them:

  1. Preheat oven to 350 degrees F. Prepare a high-sided baking sheet with foil. With nonstick spray, cover the front and back of a wire rack and place on top of the foil-lined baking sheet.
  2. Arrange bacon in single layer on top of rack. Bake 10 minutes. Open the oven and gently sprinkle the bacon with half the brown sugar. Bake an additional 10 minutes.
  3. Turn bacon over, sprinkle with remaining brown sugar. Bake 15 minutes longer or until golden brown and edges are crispy. Remove from oven. Cool completely. Crumble bacon into small pieces and set aside.
  4. Heat a nonstick griddle or skillet over medium-high heat. Spritz with vegetable oil or nonstick cooking spray.
  5. In medium bowl, combine all the pancake ingredients and beat, withholding 1/2 cup of the beer. Whisk until blended and lump free. If batter is too thick, add saved beer until desired consistency. Gently fold in brown sugared bacon.
  6. Pour by 1/4 to 1/2 cupfuls onto hot griddle. Cook until edges are dry and bubbles begin to form. Make sure centers are cooked through if you are making cake-like pancakes. Gently flip pancakes and continue to cook until golden brown.
  7. Serve hot with warm maple syrup, plenty of butter and ice-cold beer!

Take 30 seconds and join the 30Seconds community . Inspire and be inspired.

Tailgating Pancakes: Beer and Bacon Man Cakes

From Denny: More ways to use beer and bacon in delicious recipes, two favorites men love. OK, if it uses dark beer even I'm intrigued. After all, many dark beers - like Boston's own Samuel Adams Cream Stout - have chocolate in the brew.

A favorite recipe from the Betty Crocker site is this one that includes bacon that is baked and candied with brown sugar. Then you crumble the bacon into the Bisquick mix, along with the eggs and beer. The result produces a large and fluffy pancake.

Talk about a cool recipe to use for tailgating. Can you imagine the smell of the bacon and brown sugar wafting through the RV parking lot outside of the stadium? You will have new best friends in no time! :)

Beer and Bacon Man Cakes

Prep Time: 55 minutes

Total Time: 1 hour, 10 minutes

1/2 lb. bacon (8 slices)
1/3 cup packed brown sugar
2 cups Original Bisquick baking mix
1 cup of your favorite regular or nonalcoholic beer
2 eggs

1. Heat oven to 350 degrees. Line a cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes.

2. Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over, sprinkle with remaining brown sugar. Bake 10-15 minutes longer or until golden brown. Remove form rack. Cool completely, about 15 minutes. Crumble bacon into small pieces. Set aside.

3. Grease griddle or skillet with vegetable oil or shortening. Heat griddle or skillet over medium-high heat or an electric griddle to 375 degrees.

4. In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn cook until golden brown. Serve with cane or maple syrup.

  • Calories 290
    • (Calories from Fat 100),
    • Total Fat 11g
      • (Saturated Fat 3 1/2g,
      • Trans Fat 1 1/2g),
      • Cholesterol 80mg
      • Sodium 760mg
      • Total Carbohydrate 39g
        • (Dietary Fiber 1g,
        • Sugars 13g),
        • Protein 9g
        • Vitamin A 2.00%
        • Vitamin C 0.00%
        • Calcium 6.00%
        • Iron 8.00%
        • 1 1/2 Starch
        • 0 Fruit
        • 1 Other Carbohydrate
        • 0 Skim Milk
        • 0 Low-Fat Milk
        • 0 Milk
        • 0 Vegetable
        • 0 Very Lean Meat
        • 0 Lean Meat
        • 0 High-Fat Meat
        • 1 Fat
        • 2 1/2
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        Recipe Summary

        • 8 slices bacon
        • ⅓ cup packed brown sugar
        • 1 teaspoon vegetable oil, or as needed
        • 1 ½ cups all-purpose flour
        • 3 tablespoons white sugar
        • 1 ½ teaspoons baking powder
        • 10 fluid ounces dad's favorite beer, or more if needed
        • 3 tablespoons unsalted butter, melted
        • ½ teaspoon salt
        • ½ teaspoon vanilla extract (Optional)

        Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of baking sheet place bacon strips on wire rack.

        Bake in the preheated oven for 10 minutes remove from oven and sprinkle tops of bacon strips with half the brown sugar. Return to oven and bake 10 more minutes. Remove from oven and flip bacon to other side sprinkle with remaining brown sugar and bake until bacon is crisp and brown sugar is golden brown, 10 to 15 more minutes. Remove bacon, let cool, and crumble into small pieces.

        Lightly grease a skillet with vegetable oil and place over medium-high heat.

        Whisk flour, white sugar, and baking powder in a large bowl in a separate bowl, whisk beer, melted butter, salt, and vanilla extract. Lightly stir the liquid ingredients into the flour mixture to make a smooth batter. Stir candied bacon pieces into the batter.

        Pour batter into the hot skillet 1/2 cup at a time and cook until edges are browned, about 2 minutes flip pancake and cook until golden brown and the center is set, 3 to 5 more minutes.

        Recipe Summary

        • 8 ounces bacon, chopped
        • ½ cup thinly sliced green onions
        • 1 ¼ cups all-purpose flour
        • ¾ cup cornmeal
        • 1 tablespoon baking powder
        • ¾ teaspoon salt
        • 1 pinch ground black pepper
        • 1 pinch cayenne pepper
        • 1 ⅓ cups milk
        • 2 ounces sharp Cheddar cheese, grated
        • 2 large eggs, beaten
        • 2 tablespoons butter, melted
        • 1 tablespoon white sugar
        • 1 cup warm maple syrup, or to taste
        • ⅛ teaspoon chipotle chile powder, or to taste
        • 1 teaspoon vegetable oil
        • 1 teaspoon butter

        Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes remove from heat. Stir green onions into bacon and saute in hot fat until slightly softened, 1 to 2 minutes. Transfer bacon mixture to a strainer to drain, retaining drippings.

        Whisk flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper together in a large bowl. Add drained bacon mixture, milk, Cheddar cheese, eggs, melted butter, and sugar to flour mixture whisk until batter is smooth. Let batter rest for 10 minutes.

        Combine maple syrup and chipotle chile powder together in a small bowl whisk until chile powder is completely dissolved.

        Heat 1 teaspoon bacon drippings, 1 teaspoon oil, and 1 teaspoon butter on a griddle over medium-high heat. Drop batter by 1/4-cupful onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to plate and top with maple syrup.

        The 20 Best Bacon Recipes Ever

        It’s a known fact that everything in life goes better with bacon. Once used specifically for breakfast (often times paired with pancakes, eggs and hash browns), bacon has really branched out over the years to be incorporated into both lunch and dinner as well. While bacon is nothing short of heavenly by itself, adding it to some of your favorite dishes results in flavors you couldn’t even begin to imagine. We underwent the difficult task of hunting down bacon recipes all over the web, preparing them, and deciding which ones deserved a spot on list of the 20 best bacon recipes of all time. So which bacon recipes made the cut? Scroll down, cancel all of your plans, and get ready to spend the upcoming weekend locked down in the kitchen. Bacon lovers rejoice!


        These protein packed mancakes are the perfect breakfast to start your weekend, work day or whatever. The salty, crispy Tempeh Bacon and sweet, woody maple syrup wake your sleepy head right up. And for the ‘what about bacon though?’ brothers and sisters out there…we have some next level sjit over here: tempeh + smoked paprika powder + maple syrup + soy sauce is your bacon 2.0. Yep.

        Tempeh Bacon
        1 block of tempeh
        rice oil for baking
        1 tsp smoked paprika powder
        1 tbsp light soy sauce or shoyu

        250 g (+/- 2 cups) flour
        a pinch of salt
        1 tsp baking powder
        200 g (4/5 cup) soy yogurt
        200 ml (1 cup) beer
        100 ml (1/2 cup) soy milk
        1 tbsp vegan butter, melted + an extra non-melted scoop for serving
        rice oil for baking
        Tempeh Bacon (see above)
        maple syrup

        Tempeh Bacon
        Cut tempeh into thin slices. Heat oil in a frying pan and fry tempeh slices on both sides until they are crispy and golden brown. Lower the heat and remove tempeh from the pan. Remove excess oil from the pan with kitchen paper and put the tempeh back in again. Sprinkle it evenly with the paprika powder and soy sauce. Wait until the tempé has completely absorbed the powder and soy sauce.

        In a bowl, mix flour with sea salt and baking powder. Add soy yogurt, beer, soy milk and butter. Mix until smooth. Heat a splash of oil in a frying pan, scoop small heaps of batter into the pan and fry the pancakes on both sides until cooked and golden brown. Stack them high and s erve with the Tempeh Bacon, lots of maple syrup and a scoop of butter.

        Use leftover Tempeh Bacon for a Bacon Sarnie coat two slices of white bread on both sides with some vegan butter and cover with the Tempeh Bacon. Fry the sandwich on both sides in a frying pan. For the savoury appetite!

        Tempeh Bacon
        1 blok tempeh
        rijstolie om in te bakken
        1 tl gerookte-paprikapoeder
        1 el lichte sojasaus of shoyu

        250 g bloem
        snuf zeezout
        1 tl bakpoeder
        200 g sojayoghurt
        200 ml bier
        100 ml sojamelk
        1 el gesmolten plantaardige bakboter, plus een extra niet-gesmolten klontje voor het serveren
        rijstolie om in te bakken
        Tempeh Bacon (zie boven)

        Tempeh Bacon
        Snijd de tempeh in zo dun mogelijke plakken. Verhit een plens olie in een koekenpan en bak de plakken tempeh aan weerszijden tot ze knapperig en goudbruin zijn. Zet het vuur lager en schep de tempeh uit de pan. Verwijder met keukenpapier de overtollige olie uit de pan en doe de tempeh er weer in. Bestrooi hem gelijkmatig met het paprikapoeder. Sprenkel de sojasaus erover en wacht tot de tempeh die helemaal opgenomen heeft.

        Meng in een kom bloem met zeezout en bakpoeder. Voeg sojayoghurt, bier, sojamelk en boter toe. Roer het geheel met een garde tot een glad beslag. Verhit een klein scheutje olie in een koekenpan, schep kleine hoopjes beslag in de pan en bak de pancakes aan weerszijden gaar en goudbruin. Serveer met de Tempeh Bacon, lekker veel ahornsiroop en het klontje boter.

        Gebruik overgebleven Tempeh Bacon voor een Bacon Sarnie door twee sneden witbrood aan weerszijden te besmeren met wat plantaardige bakboter en te beleggen met de Tempeh Bacon. Bak de sandwich aan weerszijden in een koekenpan. Stilt de hartige trek!

        The Devil&rsquos Skin

        Glass Guide: Miss Desiree Claret Glass by Villeroy & Boch

        • Pre-warm a mug with hat water and discard
        • Add whiskey and lemon
        • Fill will the hot spiced wine
        • Garnish with the citrus Fires of Hell (optional)
        • 1 bottle (750ml) Red Wine (Shiraz)
        • 3 Tbsp Brown Sugar
        • 0.5 tsp Whole Allspice
        • 0.5 tsp Whole Cubeb or Black Pepper
        • 0.5 Stick Cinnamon
        • 1 Bay Leaf
        • In a sauce pan, bring wine to a simmer
        • Stir in sugar, then add a mulling/tea bag with the spices
        • Reduce heat to low and let simmer 30 mins
        • Remove the bag of spices
        • Serve hot

        from Top Cocktail Recipes - Cocktails and Mixed Drinks Collection

        Helping Ingredients Step Out of Their Comfort Zone

        AS recently as the early 1980s, olive oil was something of rarity in the United States, used mostly by gourmets who sought it out in specialty stores. Then, because of claims that the oil is heart-healthy, sales began to sizzle. And today, olive oil commands over a third of the market for oils.

        According to Packaged Facts, a market research firm, olive oil represents 37 percent of all oils and shortenings bought by Americans, and growth remains steady. Total sales are projected at $1.1 billion in 2010, up from $767.8 million in 2005, a 45 percent increase, according to Euromonitor International, a market research firm. Now Pompeian, which makes a variety of oils and vinegars, hopes to further increase sales by persuading cooks to rethink olive oil. While the oil is popular for savory dishes like salad dressings and pasta sauces, new print ads feature a recipe for pineapple-pumpkin muffins, while the Pompeian Web site offers recipes for chocolate cake and spice cookies that call for the oil.

        Under the slogan “Baking made better” the ads promote the use of extra light olive oil, which unlike the extra virgin variety is processed to produce a neutral flavor, as a healthy alternative to butter. (“Extra light” refers to that nonolive flavor, not the fat content, which is consistent across all varieties.)

        “Better baking starts with Pompeian Extra Light Tasting Olive Oil,” the ad continues. “That’s right, Pompeian Olive Oil! That’s because 1 tablespoon of butter has over 3 times the saturated fat of 1 tablespoon of olive oil.”

        The ads, by Block & DeCorso, an advertising agency based in Verona, N.J., will appear in magazines including Martha Stewart Living and The New York Times Magazine and on Web sites including and

        Pompeian will spend an estimated $1.5 million on advertising this year. In 2009 the brand spent $1.37 million, according to Kantar Media, a division of WPP.

        Last year, Pompeian overhauled its Web site to be more “recipe-driven,” said Bill DeCorso, president of Block & DeCorso. Many new recipes try to expand what are known in food marketing parlance as “usage occasions,” recasting olive oil not just as a baking staple but also, for example, as suitable for pan-frying at high heats. (Extra virgin olive oil smokes ominously at high heats, but the extra light varieties have higher smoke points.)

        “If you can get consumers to use olive oil where they’re not using it now, then that’s incremental growth,” Mr. DeCorso said.

        In this digital age, the old-fashioned cookbook has maintained its presence in the kitchen. Cooks are still most likely to crack open a cookbook for a recipe, according to a survey by Mintel, a market research firm, followed by these alternatives: learning recipes from Web sites, from family members and from cooking shows on television. But that is shifting for younger cooks, with those from 18 to 34 saying that they are more likely to find recipes online than in cookbooks., the most popular food Web site, drew 17.2 million unique visitors in October, followed by with 9.3 million and with 8.7 million, according to comScore. Several food companies also made strong showings, including two sites by General Mills: was ranked 13th with 3.7 million visitors and 22nd with two million. was ranked 18th, drawing 2.7 million.


        Among the more prominent recipes that have spurred sales is Chex Party Mix, which blends three varieties of Chex, the General Mills cereal, with ingredients including peanuts, pretzels and Worcestershire sauce. First featured on cereal boxes in the 1950s, the concoction is popular during the holiday season, helping to explain why roughly half of the annual sales for Chex occur in the final three months of every year.

        Betty Crocker Kitchens, which develops recipes for General Mills brands, continues to develop recipes to prod consumers to eat the cereal for more than just breakfast, like a deep-dish chicken pie that uses Rice Chex tossed with butter and parmesan cheese for the upper crust.

        Jennifer Kalinowski, assistant manager of Betty Crocker food content, said the test kitchen had been busily developing recipes for its Yoplait yogurt brand, specifically using it as a “fat replacer” for butter in baked goods.

        The company recently introduced recipes related to what it called the “hot holiday trends,” like Beer and Bacon Mancakes, for example. The dish, which according to the company draws inspiration from an upswing in the popularity of so-called dude food, includes beer, bacon and Bisquick, a General Mills brand.

        At Kraft, meanwhile, the test kitchen has been churning out recipes that promote its Philadelphia cream cheese brand.

        “In the past people have used it as more of a schmear on bagels or as a key ingredient in cheesecake,” said Robin Ross, associate director of the Kraft Culinary Center. “But in the past year we’ve embarked on more of a cooking strategy incorporating it into main course dishes.” New recipes call for using cream cheese for simpler variations of Alfredo and pesto sauces, for example.

        Perhaps no recipe on the Kraft site uses an ingredient so unexpectedly as one for Velveeta, its pasteurized cheese.

        Velveeta Fudge calls for 12 ounces of the processed cheese product in the recipe, and judging from the 77 online reviews accounting for an average rating of 4.5 out of 5 stars, the fudge does not end up tasting like cheese.

        Ms. Ross said the recipe dated back to before she joined the company 18 years ago, and that to her knowledge it was first concocted by consumers before being standardized by Kraft (whose recipe naturally specifies two of its brands, unsweetened chocolate by Baker’s and pecans by Planters).

        “The beauty of Velveeta is that when it melts it has an incredibly creamy texture, so the fudge is incredibly rich and creamy,” Ms. Ross said.

        “My grandmother-in-law makes this, it is not good at all,” wrote “vchaz” in her one-star rating on the Kraft site. “Only one person in the family likes it, but no one has the heart to tell her.”

        30 Delicious Bacon Recipes You Need To Taste Before You Die

        Bacon has been used in recipes for lunch and dinner over the years. Adding bacon to the recipe has enhanced the flavor and taste of various dishes like never before. The aroma of bacon recipes has always grabbed the attention of several foodies, including vegetarians. Bacon dishes have the ability to bring the family together on the breakfast table. A lot of foodies consider bacon as their comforting food that they enjoy on any occasion.
        One of the best qualities of bacon is that they can be fried or even cooked in an oven within a few minutes and you are ready to savor its taste. Here, we have tried our best to bring together some very delicious and easy bacon recipes. These bacon dishes are easy to make and can be enjoyed any time of the day.

        1. Bacon Strip Pancakes

        Pancakes are already delicious and filling to this, you add the bacon and your breakfast get transferred to an altogether different level. This is a mouthwatering breakfast that may not feature as one of the healthiest ones, but these pancakes will make your mornings happy on weekends.

        Just whip in some pancake batter and pour them over a strip of bacon until you attain that yummy golden color. Once you taste the bacon strip pancakes that is topped with warm maple syrup you will honestly love its delicious taste. This bacon pancake can be made in minutes. Leave aside spending hours in the kitchen to make breakfast, the bacon strip pancakes will make your breakfast session not only tasty, but also fast and easy. Go ahead and decide to make your weekend breakfast interesting with the bacon strip pancakes.

        2. German Onion and Bacon Pie

        Zwiebelkuchen is a traditional savory deep-dish pie from South Germany similar to a quiche. This German pie recipe is rich in caramelized onion, bacon and sour cream along with the base ingredient, eggs. This bacon recipe is easy to make and doesn&rsquot take too much time since you add a lot of refrigerated stuff like pie crusts instead of making them from scratch. The best part of this bacon pie is the interesting filling. The pie takes a minimum of 50-55 minutes to bake, so plan accordingly so that you are ready to eat some warm bacon pies.

        3. Bacon Wrapped Stuffed Jalapenos

        If you can&rsquot bear spicy foods, then this bacon recipe is not just right for you, but for others this bite-sized nibbles are spicy and mouthwatering when they are cooked nicely on a barbeque. You can cool your taste buds by having a nice chilled beer along with this bacon. Stuff the peppers with cheese any kind of cheese will go fine with this and that includes the cheddar or some smooth cream cheese. Don&rsquot forget to wrap the stuffed pepper parcels with bacon for the ultimate dish.

        4. Bacon and Cheddar Deviled Eggs

        Deviled eggs are a classic dish, but you can transform the whole dish by including bacon to the recipe and making it a dish with a whole lot of flavor. This deviled eggs recipe includes cheese, green onion and bacon. You can experiment with different cheese varieties and don&rsquot have to restrict only to cheddar cheese. Gruyere is a nice choice that you might want to consider. These cheddar deviled eggs can be refrigerated and covered for 12 hours if you want to plan your meal in advance. Sprinkle some paprika before serving them. A beautiful deviled egg can be made easily within 30 minutes.

        5. Bacon Wrapped Onion Rings

        This is another great tasting barbeque snack of onion rings that has been wrapped with smoky bacon instead of the regular onion ring batter that we all are familiar with. In this easy bacon recipe you have to brush the onion rings with Sriracha hot sauce before you wrap the bacon. This easy bacon recipe is a bit spicy, so if you hate spicy foods, I would suggest stay away or instead brush some smoky barbeque sauce over the onion rings. Your spicy and delicious appetizer is ready to explode in your mouth.

        6. Bourbon Bacon Chocolate Chunk Cookies

        Chocolate chunk cookies are loved by most people around the world and you must have grown-up eating these cookies. But, have you ever thought of mixing bourbon chocolate cookies with bacon? Most people would not think of mixing these two ingredients, but once you take a bite of this dish you are sure to fall in love with this recipe. This bacon recipe uses the bacon fat to make the cookies, so you not only get to eat some tasty cookies, but also get to dig into the bites of bacon throughout the cookie. The bourbon in the cookie is just there to enhance the flavor of the cookie. There is no alcohol as most of the alcohol evaporates while baking making it safe for consumption even for kids just like it is for adults. Bacon cookies are just perfect for everyone, so go ahead and enjoy these unique bourbon bacon cookies.

        7. Loaded Hasselback Potatoes

        The Hasselback potatoes look very complicated, but it is not so. This is a beautiful looking potato dish that also has loads of crispy bacon bits. So what is a Hasselback potato? It is not something complicated, here, instead of cutting the baked potato to make a filling you have to slice the potatoes into several slits so that the potato absorbs the butter better. Once the potato is baked, top it with cheddar cheese that melts easily into the slits, sour cream, fresh chives and last, but not the least crispy bacon bits. All of these ingredients turn this humble looking potato a delicious looking dish.

        8. Bacon and Egg Toast Cups

        The bacon, eggs and toast is the best old-fashioned breakfast we all have enjoyed. But, did you know that you can combine all of these ingredients and create a muffin shaped bacon dish that will bring a lot of happiness and takes it to a whole new level of cooking. The toast is topped with eggs and bacon that nicely surrounds the eggs almost like hugging them. The firmness of the yolk can be your choice. You can have them runny or firm. This relatively healthy recipe is easy to make and takes very less time to cook. You will need the muffin tins to create these round shapes. Once done, don&rsquot expect these little snacks to remain on the table for long. They will fly away fast from the serving plates.

        9. Chocolate Covered Bacon

        You have heard it right chocolate covered with bacon is a whole new way to eat bacon. Move ahead from the regular bacon dishes, be innovative and create some yummy bacon dish covered with chocolates. It doesn&rsquot take much time to make this dish and everyone in your family, even the kids will enjoy these.

        It is an easy to make simple dish that can taste delicious if you look to experiment with the flavors. You can use milk or dark chocolate to cover the bacon and even add some colorful toppings to make it look attractive, especially for kids. Kids will enjoy making them at home and would happily be a part of your cooking session.

        10. Bacon Cinnamon Rolls

        These are cinnamon rolls stuffed with bacon, a unique way to eat bacon. Both of these breakfast foods are combined together to arrive at one dish that is very simple to make. You can use pre-cooked bacon in this recipe. Regular bacon will require you to microwave them before you can add them to the cinnamon rolls or else it can become chewy. Make this before going to office or for your kid&rsquos breakfast box. Benefits of cinnamon are well-known and you can use the pre-cooked cinnamon rolls and add the bacon and re-roll them. The whole dish takes around 15 minutes and you are ready to bite. It&rsquos so simple!

        11. Bacon Jam

        Bacon jam is just impossible to believe, but this delicious jam made from bacon is spreadable just like any fruit based jam and believe me it tastes perfect. To make this recipe you require very few ingredients, but the jam is so nicely textured and full-bodied that you will love eating it often. This jam is a unique mix of bacon, garlic, onions, maple syrup, coffee and some cider vinegar. Once cooked and cooled you can store it in jars in the refrigerator. So, whenever you are hungry, just scoop out a spoonful of this delicious jam and spread it over a toast and eat it along with a fried egg. The jam can also be gifted for any occasion and it is so tasty that you will want to share its flavor and taste with your loved ones.

        12. Oven Roasted Bacon Brussels Sprouts

        Brussels sprouts are extremely healthy and all of us know the several health benefits of this small cabbage like vegetable. If cooked correctly, this small leafy vegetable should be eaten crispy. Making people to eat Brussels sprouts is not an easy task, especially kids. But, with the known benefits it is almost impossible to let go off this vegetable. To make it interesting you can roast them along with bacon, so that you can make them eat it. The delicious flavor of the bacon enhances the taste of Brussels sprouts making it a very mouthwatering dish. This is a great side dish to have and pretty easy to prepare. You can have it with steak or lamb.

        13. Chocolate Bacon Cupcakes

        Chocolates and cupcakes are loved by many people, but can you believe the same cupcake can be made flavorful and delicious just by using some bacon in the recipe. These tasty cupcakes are topped with maple syrup frosting and crunchy pieces of chopped bacon. Sprinkle as much bacon as you like on top of this cupcake to make it all the more interesting. The maple syrup and crunchy bacons is a great combination that you will want to have them very often.

        14. Cauliflower, Sage and Bacon Syrup

        Looking to make a delicious soup to keep you warm during the winters, then you should look no further. This bacon infused soup is simple to prepare and require very few ingredients that are not very heavy on your pockets. It has been invented to cleverly trick kids into eating vegetables especially in a soup form. They won&rsquot even know that they are eating cauliflower and of course the bacon garnish in the soup will never let them know. Serve it hot with toast. Remember, this soup can be freezed for up to 2 months and that makes it a practical soup for the winters.

        15. Creamy Bacon and Pea Pasta

        Pastas are always filling especially for dinners. If you are short of time and want to quickly make a dish for dinner, then this pasta dish with bacon is the best if you have all the ingredients handy. It takes only 15 minutes for you to prepare this pea pasta dish with bacon. The sauce is creamy and smoky, but when you add the peas and fresh mint to this recipe the heaviness of the dish is decreased to some extent. So, if you want to prepare quick pasta, then go ahead and make the creamy bacon pea pasta and enjoy it warm.

        16. Spicy Mable Bacon Wrapped Shrimp

        This fantastic looking snack is a mix of three different flavors. It is a good amalgamation of three flavors, sweet, spicy and salty. Add some shrimp to this you have a deliciously tasty snack to savor. The bacon is nicely glazed with a mix of maple syrup and the spicy Sriracha sauce that is wrapped nicely around the juicy shrimp. It only takes 30 minutes to cook this recipe, which includes the prep time. This dish works great for any type of party be it a cocktail party, dinner or even the monthly local book club get together. Shrimp may not suit everyone so you can replace it with just the spicy maple bacon wrapped on its own. It tastes great without the shrimps too.

        17. Candied Bacon Martini

        Bacon can also be cooked for brunch and dinners and is not restricted to breakfast. Infact, in this recipe you don&rsquot have to restrict bacon to a meal. You can enjoy your bacon with your cocktails and drinks. If that makes you happy, then there is no harm in going with the bacon and martini. This martini recipe is good for ladies and girls. So, ladies next time introduce this bacon recipe along with the cocktails at friendly get together parties.

        18. Asparagus, Egg and Bacon Salad

        Asparagus is a healthy vegetable and we all are aware of its benefits. Combine this with eggs and bacon, you have a nice salad that is not only filling, but also delicious to taste. It&rsquos like a match made in heaven. The standout feature of this dish is the generous drizzle of the Dijon mustard. Other than being healthy due to the low carbohydrates, this salad is quick to make. You can take this salad to a potluck and can be made for a lunch on the go,

        19. Chanterelle, Bacon and Plum Salad with Blue Cheese

        Bacon and plums go well together. You need not restrict to plums to make this salad, actually any stone fruit will work fine with bacon. So keep changing the ingredients to create a new version of the salad. The sharp and creamy blue cheese adds a nice texture to the dish and goes well with the bacon. If these ingredients don&rsquot feel sufficient you can even add chicken to the recipe to make it a heavy salad.

        20. Bacon Bloody Mary Popsicles

        This Popsicle is an adult version of the famous kid&rsquos treat that we enjoy during the summers. Swapping the wooden sticks for the bacon wrapped breadsticks is a unique way to create a new version without any great expensive ingredients. The Popsicle takes some prep time, which mainly consists of the bacon resting for sometime in vodka. Instead of getting tens and hundreds of wooden sticks that is usually thrown away, the recipe here uses the breadsticks. Breadsticks are usually found at homes and you don&rsquot need to go hunting for ingredients. The bacon is nicely wrapped on the breadsticks giving it a nice twist to the dish and making it interesting to eat.

        21. Bacon, Apple and Brie Burger

        Pork and apple go together like peas from the same pod. The same applies for bacon and brie, as they complement each other very well. Combine all these three ingredients to prepare a tasty burger that is pretty easy to make too. It takes only 15 minutes to prepare this mouthwatering burger that you can take for picnics and potlucks.

        22. Bacon Cheeseburger Puffs

        This puff recipe is different from the above one, which is a burger. The hero ingredient bacon also participates in this puff, but in a different style. This version of bacon puff comes in a ball shape that is packed with the benefits of cheese, which is a nice twist to the traditional burger. You can make this and store in the refrigerator, which can later be used.

        23. Bacon Today

        This looks very similar to the grilled cheese sandwich, which is mouthwatering. This recipe is a grilled cheese sandwich with bacon, which makes it even more interesting. It has some incredible ingredients like, bacon and raspberries. To complement the sweet and sour taste of the raspberries, add a nice strong white cheddar cheese. It may sound unconventional, but once you try it out, your thoughts about this version of grilled cheese sandwich will change forever,

        24. Baked Oysters with Bacon and Leeks

        Not all people will love the taste and flavor of raw oysters. For a lot of people the thought of the slimy uncooked oysters going down their throats is just too much. If you want everyone to love oysters, include some bacon in the recipe. Crumble some breadcrumbs on top and allow the oysters to bake in the oven until they are golden brown. You are sure to get some new fans for the oysters after seeing this recipe. It&rsquos a different way of eating oysters altogether.

        25. Bacon Hash Browns

        Hash browns are similar to fritters in a lot of ways. They are crispy and yummy to taste. You can have them as snacks and serve it at parties. The bacon hash browns can be served for breakfast with eggs, as a side dish for dinners or simply as an appetizer.

        26. Bacon Explosion

        This is an incredibly tasty and mouthwatering pork dish that you will enjoy cooking and eating too. It includes a bacon weave topped with Italian Sausage meat, which is pork here, topped with bacon bits and rolled into a big and tasty pork sausage.

        27. Beer and Bacon Mancakes

        This is the most happening breakfast of the champions. Instead of using milk during the mixing process for the pancakes batter, swap it with beer and add a half pound of bacon. It is a different take to the regular pancakes.

        28. Bacon Cheeseburger Tacos

        Tacos are an all-time favorite of a lot of people. To make the tacos interesting, throw in some bacon mix. Be creative and prepare delicious bacon cheeseburger tacos that have the benefits of both bacon and tacos.

        29. Whiskey, Caramel, Marshmallow and Bacon Bark

        Don&rsquot go by the title of the dish, the taste is what matters here. Far from being simplistic in its appearance, this recipe is a nice mix of marshmallows, an all famous sweet combined with savory treats. This milk chocolate concoction is a perfect closing course to any entrée.

        30. Cheddar Bacon Chicken Tenders

        There are many bacon chicken recipes out there, but this one stands out from the rest. It takes only 20 minutes to bake this dish, Bacon, cheddar, crispy panko crumbs are nicely combined for a flavorful and easy to bake chicken tender.

        Oven Roasted Chicken – so easy, so delicious

        Roasted chicken is probably the simplest meal there is for impressing guests. It’s economical, elegant, delicious, and looks like a lot of work when it isn’t. It’s also incredibly versatile, whether you want your chicken to be lemony, herbed, spice rubbed, or plain.

        The biggest fear when doing a roast like this is that it won’t be moist. Although there are a lot of variations on flavor and style, there are really only a few things that matter for ensuring a juicy bird.

        Simple Roast Chicken

        Special equipment: butcher’s twine or cooking string, for trussing the bird

        One 3-4 lb. roaster chicken
        1 lemon
        1 head garlic
        1/2 TBSP Paprika
        Kosher salt
        Cracked pepper
        Oil or butter
        1 onion
        4-5 carrots
        Any other veggies, such as potatoes

        Let the bird come to room temp for a couple hours before you begin. If you’re planning in advance, you can prep. the bird the night before and let it rest in the fridge overnight, then let it come to room temp. before baking.

        Preheat the oven to 450f. If your oven heats from the bottom, move the rack to the lower third, otherwise leave it in the middle.

        I like to buy my meats from the meat counter rather than pre-packaged, especially when I’m working with poultry. That way I can clear some counter space, unwrap it, and do all the prep work in the wrapping. This makes for easy clean up, which is especially important when it comes to raw chicken.

        Rinse the bird, inside and out, and check for any stray feathers or flecks of down (especially if your bird is organic). If it still has innards or giblets, remove them. Then pat the bird dry very thoroughly inside and out with paper towel. Again, be as thorough as you can be – the dryer the skin the better the roast.
        In a small bowl combine 1 TBSP kosher salt with 1/2 TBSP cracked black pepper. Put half of this mix in the palm of one hand, and insert the hand, palm up, into the chicken. Rub the seasoning all over the top half interior of the bird, then refill your hand, turn the bird over, and season the other inner half. Be sure the salt is evenly distributed.
        To season the outside, many think it’s best to go beneath the skin first. Since it isn’t really necessary I usually skip this step, so if you’re afraid you might break the skin you can go ahead and just season the top. If you do want to salt beneath the skin, start at the back end of the chicken, neck end away from you, and work your fingers beneath the skin around the legs and thighs, working your way up the bird. Once the skin is mostly separated from the flesh, apply some salt and pepper (1/2 TBSP and 1/4 TBSP?) evenly with your fingers.
        If the bird feels a little damp, pat the exterior dry again before seasoning. Lightly rub the bird with oil, or melted butter, and sprinkle salt over the bird, top, bottom, and sides. Hold your hand about 6-8 inches over the bird to ensure an even distribution. Crack pepper the same way, over the entire bird.
        Sprinkle 1/4 TBSP paprika on the top side of the bird, and rub in with your fingers – do the same to the opposite side. The paprika is certainly optional, or could be traded out for any number of other herbs or spices depending on what flavor you’re going for. You could use lemon zest, or cayenne, or garlic powder, or curry and cumin – whatever is your fancy. I like paprika because it’s simple, not an overwhelming flavor, and adds a little color.
        Slice lemon and full head of garlic in half, and stuff inside the bird. This will add a only a hint of lemon to the meat of the bird (if you want more lemon flavor, zest the lemon first and season the chicken with the zest), but will help add moisture to keep the breast meat from drying out.
        At this point you can also stuff the chicken with any fresh herbs you want, such as thyme, rosemary, tarragon, etc.

        Now for ‘trussing’ the bird. Trussing is a method of tying the legs and body so that the bird cooks evenly, which means no dry breast meat. It also keeps any stuffing’s inside, and holds the bird in shape. There are a bunch of different ways to go about this, from simply knotting the ankles together to complicated stringing techniques.
        Brian Polcyn and Michael Ruhlman have a quick, simple tutorial video, which I’ve embedded below. Polcyn’s method is easy to do, effective, and is what I tend to use.

        Once your chicken is stuffed, seasoned, and trussed, place it (breast side up) in a roasting pan, Pyrex baking dish, or oven safe saute pan.
        Quarter your onion, and cut your carrot into hearty chunks and arrange around the chicken in the pan. Place in the oven, and bake for 40-60 minutes. The cooking time depends primarily on the size of your chicken, so check it on the early side. If you have an instant read or meat thermometer, it should read 170 when inserted into the center of the thigh, or 165 in the center of the breast. Otherwise, you should look for the skin to be thin and pulled taught between the legs and body, and for the juices to run clear when the dark meat is pierced.
        Once the bird is done, remove from the oven and let it sit for 10-15 minutes before carving, to let the juices redistribute. Some people like to tent foil over the bird at this point, to keep it from drying out, but I haven’t found this necessary. You can if you want to, or if it will be a little while before serving and you want to keep the roast warm.

        You can serve the bird as it is, drizzled in pan juices or slathered in butter, or simmer the pan juices along with chicken stock, white wine, and corn starch to make a gravy.

        On it’s own, as a centerpiece, with veggies and mashed potatoes, as a side, in a sandwich, on a salad… I can hardly begin to hit all the selling points, here. You could even do a spicy rub and then slather it in barbeque sauce! From elegant to finger lickin’ in one fell swoop.

        Watch the video: How To Make BACON and Bourbon Chocolate Brownies! - MANCAKE