Bacon-Wrapped Turkey
Bacon-Wrapped Chestnuts
Ingredients
- 1 lb. Indiana Kitchen bacon
- 2 cans whole water chestnuts 8 oz. cans, rinsed and drained
- 1 c. ketchup
- 3/4 c. packed brown sugar
Servings: dozen
Instructions
- Preheat oven to 375 degrees F.
- Cut bacon strips into thirds. Wrap each third around a water chestnut and secure with a toothpick. Place in an ungreased 15x10x1 baking pan or square pan. Bake until bacon is crisp, about 25 minutes.
- While bacon-wrapped chestnuts crisp in the oven, in a small saucepan, combine ketchup and brown sugar. Stir the mixture over medium heat until the sugar has dissolved.
- Once the 25 minutes are up, place the bacon-wrapped chestnuts on a paper towel-lined plate to drain. Then dip in the ketchup mixture. Place in a lightly greased 9x13 baking dish. Spoon any remaining ketchup sauce over the chestnuts. Bake for an additional 10 minutes.
- Enjoy!
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Cranberry Bacon Jam & Brie Crostinis
Ingredients
- 1 batch Indiana Kitchen Bacon Jam
- 1/2 cup dried cranberries
- 1 baguette, sliced into about 20 slices
- butter or margarine
- 1 wheel brie cheese
Servings: servings
Instructions
- Warm jam in a medium pot over medium heat. Add the cranberries and heat until well combined.
- Preheat oven to 400 degrees F. Prepare a baking sheet with non-stick spray.
- Lightly butter one side of each slice of bread. Place each buttered slice on the baking sheet, butter side up. Place in the preheated oven for 3-4 minutes, or until lightly toasted. Remove from the oven and flip bread slices.
- On each bread slice, top with a smear of brie. Spoon about 1 Tbsp. of bacon and cranberry jam onto each crostini.
- Place in the oven again for 4-5 minutes, or until brie is melted. Enjoy!
Recipe Notes
You can premake our Bacon Jam recipe and add cranberries!
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Bacon, Egg & Cheese Sandwiches
Ingredients
- 1 everything bagel
- 3 Tbsp. butter divided
- 2 slices cooked Indiana Kitchen Bacon
- 2 eggs scrambled
- 2 slices cheddar or American cheese
- salt and pepper to taste
Servings: sandwich
Instructions
- Slice bagel in half. Toast to desired doneness. Butter both sides, about 1 Tbsp. per side.
- While your bagel is toasting, in a pan over medium heat add the remaining Tbsp. of butter. Once melted, add your eggs and scramble. Season with salt and pepper.
- Build your sandwich. Layer bacon, cheese, and eggs then add the bagel's top. Enjoy!
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Bacon Sweet Potato Hash
Ingredients
- 3 slices Indiana Kitchen bacon
- 1 medium sweet potato diced
- 1 small zucchini diced
- 1/2 red bell pepper diced
- 1/2 yellow or sweet onion diced
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 2 eggs
- salt and pepper
Servings: servings
Instructions
- Preheat oven to 400 degrees F.
- Cook bacon until crisp. Transfer to a paper towel-lined plate.
- In a 9 to 12-inch cast iron pan, cook sweet potato over medium-high heat until lightly browned, about 2-3 minutes. Flip, then add zucchini, red pepper, and onion. Season with salt and pepper.
- Add paprika, chili powder, and cayenne pepper. Cook about 5 minutes more, until veggies are tender, stirring occasionally.
- Remove the skillet from the heat. Crack the eggs into 2 small wells. Place the entire skillet in the oven and cook until the eggs are to your liking, 5 to 10 minutes.
- Crumble the bacon on top of the hash to serve. Enjoy!
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