Bacon-Wrapped Turkey
Maple Bacon Ice Cream
Ingredients
- 1/2 lbs. Indiana Kitchen bacon
- ~1 cup brown sugar
- 1 pint heavy cream
- 14 oz. sweetened condensed milk
- 1 tsp. vanilla extract
- 1/2 tsp. maple extract
- 2 Tbsp. maple syrup
Servings: quart
Instructions
- Preheat the oven to 400 degrees F. Spray a cooling rack with nonstick cooking spray. Place the cooling rack over a baking sheet lined with aluminum foil. (This is for easy cleanup.)
- Coat both sides of the bacon with brown sugar, then place on the prepared cooling rack. Bake for 15-20 minutes or until the bacon looks caramelized and crispy. Be careful that they don't burn! Cool the bacon on parchment paper.
- Whip the cream with a whisk or hand mixer until it forms sturdy peaks. Make sure you whip only until peaks form. Overwhipping will turn your ice cream into butter!
- Whisk in the sweetened condensed milk, vanilla and maple extract until well combined. Then pour into a large casserole or baking dish. A loaf pan also works well.
- Chop the candied bacon and sprinkle over the ice cream. Freeze for 6+ hours.
- To serve, drizzle with maple syrup. Enjoy!
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Bacon Sushi
We'd like to joke that this recipe is made with "hogfish," but, as it turns out, that's a real fish!
Delicious, keto-friendly, and easier than it looks, this "bacon sushi" will tickle your taste buds and your funny bone.
| Servings | Prep Time |
| 12 rolls | 20 minutes |
| Cook Time |
| 15 minutes |
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We'd like to joke that this recipe is made with "hogfish," but, as it turns out, that's a real fish!
Delicious, keto-friendly, and easier than it looks, this "bacon sushi" will tickle your taste buds and your funny bone.
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Ingredients
- 6 slices Indiana Kitchen bacon with each slice cut in half
- 2 small cucumbers thinly sliced
- 2 carrots thinly sliced
- 1 avocado thinly sliced
- 1 ripe mango pitted, and thinly sliced
- 4 oz. cream cheese softened
- sesame seeds for garnish
Servings: rolls
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with aluminum foil for easy cleanup, fit it with a cooling rack and place bacon slices on rack in an even layer. Bake 11-13 minutes, long enough to cook the bacon while still keeping it pliable enough to roll.
- While bacon is cooking, cut your veggies in thin strips just slightly longer than the width of a bacon slice.
- Once bacon cools, take each piece and spread an even layer of cream cheese on each slice. Take a slice or two of cucumber, carrot, avocado and mango, line them up evenly and stick them in the cream cheese. Roll vegetables up tightly in bacon.
- Garnish with sesame seeds and enjoy!
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Maple Bacon Popcorn
Ingredients
- 12 slices Indiana Kitchen bacon
- 3/4 cup popcorn kernels
- 3 tbsp pure maple syrup
- 4 tbsp unsalted butter
- vegetable oil
- Kosher salt
Servings: servings
Instructions
- Cook bacon in a large nonstick skillet until crispy. Drain on paper towels and crumble finely. Pour fat from skillet into measuring cup. If you do not have 1/4 cup of fat, add vegetable oil until you have a 1/4 cup. Set the skillet aside.
- Pour the fat into a stockpot over medium heat. Add the popcorn kernels and give a shake to coat in oil. Cover the pot and allow popcorn to pop, shaking frequently until the popcorn has almost stopped popping, about 5 minutes. Remove pot from heat and cover.
- In the bacon skillet, melt the butter and maple syrup over medium-low heat. Stir in the crumbled bacon.
- Pour syrup and bacon mixture over the popcorn. Toss well to coat all of the popcorn. Add a little salt and serve immediately.
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Bacon-Wrapped Potato Roses
Yeah, sure, they're romantic. But, even better, they're delicious! Try impressing your Significant Other with these Indiana Kitchen Bacon-Wrapped Potato Roses on Valentine's Day or any day you want to make extra special.
| Servings | Prep Time |
| 6 servings | 10 minutes |
| Cook Time |
| 60 minutes |
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Yeah, sure, they're romantic. But, even better, they're delicious! Try impressing your Significant Other with these Indiana Kitchen Bacon-Wrapped Potato Roses on Valentine's Day or any day you want to make extra special.
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Ingredients
- 12 slices Indiana Kitchen bacon
- 4 yukon gold potatoes halved
- 2 tbs olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp coarse kosher salt
- 1/2 tsp black pepper
- fresh thyme for garnish
- grated parmesan for garnish
Servings: servings
Instructions
- Preheat oven to 400 degrees F.
- With knife or mandolin slicer, thinly slice the potatoes (1/8"-1/4") and add to a large mixing bowl.
- Add olive oil and all spices/seasoning to the sliced potatoes and toss until evenly coated.
- On a cutting board, lay out two slices of bacon that overlap vertically about 2/3rds of their length. On top of the bacon slices, add a layer of potato slices, each overlapping slightly with the last. Make sure the potato slices and bacon slices are flush on one side and hanging off on another. (Those will be the protruding "pedals.")
- Gently roll the bacon/potato up, creating a potato rose held together by the bacon at the bottom and place in a greased muffin tin. Repeat step 4 to create the 5 remaining roses.
- Bake for 20 minutes. Then cover the roses with tin foil and bake for another 30 minutes.
- Sprinkle fresh thyme and grated parmesan cheese on potato roses and bake for an additional 5-10 minutes.
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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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Pumpkin Bacon Gnocchi
Ingredients
- 4 slices Indiana Kitchen bacon chopped
- 1 package potato gnocchi about 16 oz.
- 2/3 cup pumpkin puree
- 1/2 cup grated parmesan cheese
- 2 tbsp. grated parmesan cheese
- 1/2 cup milk any kind
- 2 cloves garlic crushed
- 2 fresh sage or basil leaves
- ground black pepper to taste
- pinch ground nutmeg
Servings: servings
Instructions
- Bring a medium pot of water to boil.
- Cook bacon in a large skillet until crisp. Add sage or basil and garlic. Saute for 1 minute.
- Add pumpkin puree to skillet, whisking constantly. Once heated, slowly pour in the milk, while continuing to whisk. Bring to boil then reduce to a simmer.
- Once the pot of water is boiling, add gnocchi. Cook until the gnocchi floats to the surface.
- Add 1/2 cup parmesan, pepper, and nutmeg into the simmering sauce.
- Drain the gnocchi. Toss gnocchi in serving bowl with the sauce. Top with remaining 2 tbsp. parmesan cheese.
Recipe Notes
Add extra sage or basil leaves or bacon pieces for garnish.
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