Bacon-Wrapped Turkey
Bacon Pecan Pie
Ingredients
- 4 strips Indiana Kitchen bacon
- 1 1/2 cups pecan halves
- 3 eggs
- 1 pre-made pie crust
- 1 cup packed brown sugar
- 1 cup butter melted
- 1/2 cup light corn syrup
- 1 tsp vanilla
- 1/2 tsp salt
Servings: servings
Instructions
- Preheat oven to 375 degrees F.
- In a pan, cook bacon until crispy. Chop into small pieces.
- In a medium bowl, beat brown sugar, butter, corn syrup, salt, vanilla and eggs until well blended. Stir in pecans and bacon.
- Place the pie crust in a pie pan. If using an aluminum pie pan, place on cookie sheet for stability.
- Pour the pecan mixture into the pie crust.
- Bake for 30-45 minutes. Cool for 30 minutes and refrigerate for at least two hours before serving.
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Bacon Fig Galette
Ingredients
For the filling
- 1 pound Indiana Kitchen bacon
- 9 1/4 oz figs sliced into discs
- 6 tbsp goat cheese
- 1/2 cup granulated sugar
Servings:
Instructions
For the pastry
- Combine flour, sugar, cornmeal, and salt in a large bowl. Cut butter and add until mixture resembles fine crumbs. Add ice water, one tablespoon at a time until pastry is moist enough to hold together. Form dough into a disc and wrap tightly in plastic. Refrigerate at least 1 hour.
- When ready to bake, preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper. Roll out dough, shaping it into a circle and place on the cookie sheet,
For the filling
- In a pan, fry the bacon until crispy. Chop into slices about two inches long.
- Sprinkle top of the dough with the sugar.
- On the rolled out pastry, spread 3 tablespoons of the goat cheese, leaving about an inch and a half from the edge.
- Arrange the bacon on top of the goat cheese.
- In a circular formation, start placing the fig discs on top, overlapping if needed.
- Fold the edges over the filling, leaving the center open.
- In the center, sprinkle the remaining goat cheese.
- Bake at 375 degrees F for 45-50 minutes.
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Bacon Chocolate Chip Cookies
Ingredients
- 8 slices Indiana Kitchen bacon cooked to crisp and roughly chopped
- 2 cups chocolate chips
- 2 1/4 cups all-purpose flour
- 2 eggs
- 1 1/2 sticks butter softened
- 3/4 cup light brown sugar
- 1/2 cup white sugar
- 2 tsps cornstarch
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
Servings: cookies
Instructions
- Preheat oven to 350 degrees F.
- Mix softened butter and sugars until light and fluffy.
- Stir in eggs, vanilla, salt, baking soda and cornstarch.
- Gradually stir in flour a little at a time until combined.
- Fold in bacon crumbles and chocolate chips.
- Place cookie dough onto an ungreased baking sheet using a tablespoon. Bake for 8-10 minutes. Remove from oven when cookies begin to golden on the outside.
Recipe Notes
Store cookies in refrigerator if not eating right away.
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Apple Cinnamon Pancake Cupcakes
Ingredients
For the muffin
- 1 large apple
- 2 cups Bisquick baking mix
- 2 tbsp real maple syrup
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 2 eggs
- 1 cup milk
- 1 tbsp vanilla extract
For the topping
- 4 slices Indiana Kitchen thick-cut bacon
- 3 egg whites
- 1/2 cup granulated sugar
- 1/2 cup pure maple syrup
- 2 sticks unsalted butter softened
Servings: muffins
Instructions
For the muffins
- Preheat oven to 350 degrees F. and spray the cups of a muffin pan with baking spray.
- Peel and core apple, then chop into bite-size pieces.
- In a bowl, toss apple slices with maple syrup, lemon, and cinnamon.
- In another bowl, whisk Bisquick, eggs, milk, and vanilla until thoroughly mixed.
- Evenly separate apples into the bottom of each muffin cup
- Pour the batter on top of the apples, filling the cups almost to the top.
- Bake for 15-18 minutes, or until the pancakes are set.
- Allow to cool.
For the topping
- Slice bacon into very tiny pieces—almost as small as bacon bits.
- Place in a skillet on low heat until crisp. Drain on paper towels.
- Place a medium pot of water on the stove and bring it to simmer. Keep on medium-low heat.
- In a large bowl, preferably glass, combine the egg whites, sugar and maple syrup with a whisk.
- Place the glass bowl over the pot of simmering water. Stir frequently for about 10 minutes, or until the sugars have completely dissolved.
- Remove the bowl from the heat and whip on high speed until the mixture is completely cool.
- Once cooled, add in butter one tablespoon at a time, whipping at high speed.
- Pipe the topping onto the cupcakes and garnish with bacon!
Recipe Notes
For the topping, look for a glass mixing bowl that has a slightly larger circumference than the pot with boiling water.
Also, make sure there is no warmth at all in the topping before the butter is added.
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Bacon Apple Coffee Cake
THIS CAKE! Claim this recipe as your own, jot it down on an index card and wait to see all your grown children fight over who gets it in the will someday.
| Servings | Prep Time |
| 12 servings | 20 minutes |
| Cook Time |
| 35 minutes |
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THIS CAKE! Claim this recipe as your own, jot it down on an index card and wait to see all your grown children fight over who gets it in the will someday.
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Ingredients
Cake Batter
- 1 lb Indiana Kitchen bacon cooked and crumbled
- 2 medium granny smith apples peeled, cored, and finely diced
- 2 cups all-purpose flour
- 3 eggs lightly beaten
- 1 1/2 cups white sugar
- 1 cup sour cream
- 1/2 cup butter melted
- 1/2 cup milk
- 2 tsp vanilla extract
- 1 1/2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
Brown Butter Streusel
- 9 tbsp unsalted butter cut into 1/2-inch cubes
- 3/4 cup all-purpose flour
- 3/4 cup packed golden brown sugar
- 3/4 cup chopped pecans
- 1 tsp cinnamon
Servings: servings
Instructions
- Preheat oven to 350F. Grease a 9x13-inch pan.
- Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and sugar together.
- Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
- Sprinkle crumbled bacon on top of batter, followed by streusel.
- Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.
Recipe Notes
Optional: Add an extra degree of difficulty (and flavor) by pouring out half the batter in the cake pan, then adding a layer of streusel before adding the final half of batter and another layer of streusel on top--as pictured.
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Bacon Cinnamon Rolls
OH YES WE DID! Bacon Cinnamon Rolls, featuring Indiana Kitchen bacon! An indulgent breakfast treat to enjoy with the family over holidays before those pesky New Year's resolutions kick in.
| Servings | Prep Time |
| 4-8 rolls | 5 minutes |
| Cook Time |
| 25-30 minutes |
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OH YES WE DID! Bacon Cinnamon Rolls, featuring Indiana Kitchen bacon! An indulgent breakfast treat to enjoy with the family over holidays before those pesky New Year's resolutions kick in.
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Ingredients
- 1 lb. Indiana Kitchen bacon One strip of bacon per cinnamon roll
- 1 tube your favorite brand of ready-to-bake cinnamon rolls
Servings: rolls
Instructions
- Preheat oven to 400 degrees F.
- Place bacon on a foiled-line baking sheet and place in oven for 10 minutes (bacon will finish cooking in later step).
- After 10 minutes, remove bacon from oven and place strips on paper towel-lined plate. Use paper towel to dab excess grease from bacon.
- Remove cinnamon rolls from package, and one by one, unroll cinnamon roll dough. Layer a strip of bacon on top of cinnamon roll dough and roll back up to return to original shape. You may first want to cut bacon in half lengthwise in order to better match the width of the dough.
- Once all rolls have had bacon added, bake rolls according to package directions, adding icing at the end. Enjoy!
Recipe Notes
*You will have extra bacon leftover, which you can finish in the oven by cooking for another 10 to 15 minutes at 400 degrees F.
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Bacon Pumpkin Bars
Talk about sensory overload.
Pumpkin season is upon us and so will be a speechless, eye-popping expression when this guilty pleasure hits the palate.
Of course, it can only be fully enjoyed with Indiana Kitchen bacon.
| Servings | Prep Time |
| 12 servings | 20 minutes |
| Cook Time |
| 30 minutes |
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Talk about sensory overload.
Pumpkin season is upon us and so will be a speechless, eye-popping expression when this guilty pleasure hits the palate.
Of course, it can only be fully enjoyed with Indiana Kitchen bacon.
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Ingredients
- 1 pound Indiana Kitchen thick-cut bacon
- 15 oz. canned pumpkin not pumpkin pie filling
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 3 eggs
- 1 cup vegetable oil
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon cloves
- 1 teaspoon ground ginger
- 2-2.5 cups powdered sugar
- 1 tablespoon pure maple syrup
- 1/2 cup softened unsalted butter
Servings: servings
Instructions
- Cook the bacon by laying strips of bacon on several rimmed baking sheets or casserole dishes. Place in a cold oven, then set temp to 400 F. Bake until desired doneness, about 15-20 minutes. Place cooked strips on paper towels and allow to cool. Reduce oven temp to 350 F.
- Mix brown sugar, granulated sugar, oil, pumpkin and eggs together until smooth.
- In a separate bowl, mix flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger until combined.
- Mix wet and dry ingredients until combined, then add bacon if desired (adding bacon to batter is optional).
- Pour batter into a greased 9” x 13” pan. Bake for 30 min. or until toothpick inserted in the center comes out clean. Allow to cool.
- While batter is baking, mix softened butter and cream cheese together until smooth. Add maple syrup and mix. Add powdered sugar in ½ – 1 cup increments and mix until you reach your desired level of sweetness.
- Spread frosting thickly over cooled pumpkin bars. Sprinkle with bacon chunks. Serve and enjoy!
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Blueberry Bacon Muffins
Could this be the muffin recipe to replace all muffin recipes? If you're planning on picking blueberries during the summer, you're going to want to save this one. Blueberry muffins featuring Indiana Kitchen bacon!
| Servings | Prep Time |
| 16 muffins | 10 minutes |
| Cook Time |
| 20-25 minutes |
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Could this be the muffin recipe to replace all muffin recipes? If you're planning on picking blueberries during the summer, you're going to want to save this one. Blueberry muffins featuring Indiana Kitchen bacon!
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Ingredients
- 1 lb bacon cooked and chopped
- 1 cup blueberries fresh not frozen, can use up to 1 pint if you prefer more
- 1.5 cups flour (for muffin mixture)
- 3/4 cup sugar (for muffin mixture)
- 1/2 tsp salt
- 2 tsps baking powder
- 1/3 cup oil (or bacon grease, if preferred)
- 1 egg
- milk
- 1/2 cup sugar (for topping)
- 1/3 cup flour (for topping)
- 4 tbs butter
- 1.5 tsp cinnamon
Servings: muffins
Instructions
- Preheat oven to 400 degrees F.
- Mix 1.5 cups flour, 3/4 cup sugar, salt and baking powder in a large bowl.
- In a measuring cup, add oil (or bacon grease, if using), egg and top off with milk until mixture equals 1 cup. Then add additional 1/2 cup milk.
- Add wet ingredients from step 2 to dry ingredients from step 1 and combine. Fold in bacon and blueberries.
- For cinnamon crumb topping, mix 1/2 cup sugar, 1/3 cup flour, butter and cinnamon in separate bowl.
- Prepare muffin tray(s) by lining 16 muffin cups with liners. Fill up about 2/3 full with muffin mixture. Top each muffin mixture with 1 or 2 tsps of cinnamon crumb mixture.
- Bake in oven for 20-25 minutes or until toothpick comes out clean.
Recipe Notes
*Photo depicts muffins without the cinnamon crumb topping.
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Indiana Kitchen Bacon-Pecan Pie
Bacon-Pecan Pie
This pie is velvety and sugary sweet with the perfect amount of crunch!
Ingredients
- 1 Pie Crust (Store bought) Adjust cooking time if you choose to use a homemade crust
- 1/4 cup sugar
- 1 tbsp cornstarch
- 2 eggs
- 1 Egg white
- 2 cups Pecans Toasted
- 1 cup maple syrup
- 4 slices Indiana Kitchen Natural Hardwood Smoked Bacon Cooked and chopped
- 1 tbsp Bourbon Optional
Servings: slices
Instructions
- With the rack in the lowest position, preheat the oven to 375 °F (190 °C).
- In a bowl, combine the sugar and cornstarch.
- Add the eggs and egg white and mix thoroughly.
- Stir in the pecans, syrup, bacon, and bourbon.
- Pour into the cold crust. Place the tart pan on a baking sheet.
- Bake for 20 minutes or until the filling is firm.
- Refrigerate for 30 minutes.
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