4 Mouth-Watering Bacon Recipes You Have to Try
As far as snacks and appetizers go, my all-time favorite treat is bacon. I like it for breakfast, in my Bloody Mary, wrapped around fruits and vegetables… you get the picture.
Applegate, best known for their natural and organic meats, has shared with us 4 deliciously mouth-watering bacon recipes you have to try. And since I’m not one to be selfish when it comes to delicious recipes, especially ones involving bacon, I thought I would share them with my readers.
Any of these will make great snacks for your Super Bowl party. Just make sure you make a lot, because they are sure to be a hit with fellow bacon connoisseurs.
Spicy Maple Candied Bacon Recipe
If you like a little spice with your sweet, you’ll love these candied bacon strips from chef Ian Knauer of The Farm Cooking School. They’re as good as an after-dinner treat as they are at the brunch table.
- ½ cup maple syrup
- ½ teaspoon cayenne, or to taste
- 1 package Applegate Natural Thick Cut Bacon or Natural Sunday Bacon
- Preheat the oven to 375°F. Line a baking sheet with aluminum foil and set a wire rack inside the baking sheet.
- Whisk together the maple syrup and cayenne in a bowl. Brush each piece of bacon all over with the syrup mixture and arrange on the rack.
- Bake until the bacon is glazed and almost crisp (it will crisp up more as it cools), 25 to 30 minutes.
- Transfer to a plate or a clean rack and cool before serving.
- The bacon can be made up to 2 days ahead, cooled completely, and stored in an airtight container.
Bacon Mac and Cheese Bites
The magic of mac and cheese, perfectly bite-sized. And with bacon! Best of all, these savory little appetizers can be made fully ahead, frozen and reheated just before serving.
- 2 cups elbow macaroni (8 ounces)
- 1 (8-ounce) package Applegate Natural Sunday Bacon, chopped
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ small yellow onion, minced
- ¼ teaspoon sweet paprika
- 1 (8-ounce) package Applegate Natural Medium Cheddar Cheese, chopped
- Salt and freshly ground black pepper
- ½ cup shredded Parmesan cheese
- ½ cup panko breadcrumbs
- Preheat the oven to 375°F. Lightly spray the insides of 48 mini muffin cups with cooking spray.
- Cook the macaroni in a pot of boiling well-salted water until just tender. Drain and set aside.
- Cook the bacon in a large heavy saucepan over medium heat, stirring occasionally, until crisp and golden brown. Using a slotted spoon, transfer the bacon to a paper towel–lined plate to drain. Transfer 2 tablespoons of the bacon fat to a small bowl. (you should have about 2 tablespoons fat left in the saucepan).
- Whisk the flour into the bacon fat remaining in the saucepan and cook, whisking, over medium-low heat for 3 minutes. Gradually whisk in the milk, then add the onion and paprika. Simmer gently, stirring frequently, until thickened and creamy, about 15 minutes. Remove from the heat and stir in the cheeses. Season with salt and pepper to taste.
- Stir the macaroni into the cheese sauce, then gently fold in the bacon. Divide the macaroni mixture evenly among the prepared muffin cups. Toss together the panko and remaining bacon fat and sprinkle evenly over the macaroni. Bake until the breadcrumbs are lightly browned, about 15 minutes.
- Remove from the oven and let stand for 5 minutes before removing from the muffin cups and serving.
Chef Vivian Howard from “A Chef’s Life” shares her bacon-wrapped present. Sweet and tangy meets salty and smoky, completed with a touch of heat and an herbal note. This is one gift you’ll definitely want to receive!
- 1 (8-ounce) package Applegate Natural or Organic Sunday Bacon
- 1 pineapple, peeling and core cut away
- ½ cup brown sugar
- 1 jalapeno
- Cilantro stems cut into 1 inch pieces
- Preheat your oven to 375°F.
- Cut the pineapple into 1-inch cubes. Toss the cubes in the brown sugar.
- Lay down a slice of bacon, and place a pineapple cube at the bottom of the slice. Top it with a few cilantro stems and a thin slice of jalapeno.
- Roll the bacon around the pineapple one time. Cut it free and place the package seam side down on a baking sheet.
- Roast for 13 minutes, or until desired crispness.
- Garnish with chopped cilantro leaves. Serve on a skewer.
Bacon and Scallion Sour Cream Dip
Who can resist chips and dip, especially when the dip is full of bacon-y goodness? If you want to dress things up in a surprising way, spoon a small dollop on good potato chips and serve as a passed hors d’oeuvre. We guarantee they’ll disappear in a flash.
- 1 (8-ounce) package Applegate Natural Good Morning Bacon
- 2 cups sour cream
- 2 tablespoons mayonnaise
- 1 bunch scallions, finely chopped
- Salt and freshly ground black pepper
- 1 tablespoon chopped chives
- Potato chips, for serving
- Preheat the oven to 375°F.
- Line a baking sheet with aluminum foil. Arrange the bacon in a single layer on the lined baking sheet.
- Bake until the bacon is browned and crisp, turning once, 15 to 18 minutes. Remove from the oven and transfer bacon to a paper towel–lined plate to cool.
- When cool, finely chop the bacon; set aside 2 tablespoons of the bacon to use as a garnish.
- Meanwhile, stir together the sour cream, mayonnaise and scallions in a bowl. Add the majority of the chopped bacon. Season with salt and plenty of black pepper.
- Transfer to a serving bowl and garnish with the chives and reserved bacon. Serve with potato chips.