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Bacon and apple salad tossed with a light apple vinaigrette

Bacon Apple Salad

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Bacon and apple salad tossed with a light apple vinaigrette
Bacon Apple Salad
Print Recipe
Are any of our fans into a Paleo diet? Yay or nay, this paleo- friendly salad is filling and delicious, featuring Indiana kitchen bacon, green apples, and manchego cheese.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Bacon and apple salad tossed with a light apple vinaigrette
Bacon Apple Salad
Print Recipe
Are any of our fans into a Paleo diet? Yay or nay, this paleo- friendly salad is filling and delicious, featuring Indiana kitchen bacon, green apples, and manchego cheese.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Salad:
For the Apple Cider Vinaigrette:
For the Candied Pecans:
Servings: servings
Instructions
  1. To roast your pecans, preheat the oven to 350 degrees, and in a bowl, toss the pecan halves with the coconut oil, sugar, and cinnamon.
  2. Line a baking sheet with parchment paper and spread them out evenly. Bake for 5-7 minutes in the preheated oven, checking to make sure they don't begin to burn.
  3. Combine the vinaigrette ingredients in a small bowl and whisk well.
  4. To assemble the salad, combine the romaine lettuce with the apples, roasted candied pecans, and crumbled bacon. Just before serving, toss in the prepared apple cider vinaigrette.
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bacon apple coffee cake bacon apple coffee cake featuring Indiana Kitchen bacon

Bacon Apple Coffee Cake

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bacon apple coffee cake bacon apple coffee cake featuring Indiana Kitchen bacon
Bacon Apple Coffee Cake
Print Recipe
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
Servings Prep Time
12 servings 20 minutes
Cook Time
35 minutes
bacon apple coffee cake bacon apple coffee cake featuring Indiana Kitchen bacon
Bacon Apple Coffee Cake
Print Recipe
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
Servings Prep Time
12 servings 20 minutes
Cook Time
35 minutes
Ingredients
Cake Batter
Brown Butter Streusel
Servings: servings
Instructions
  1. Preheat oven to 350F. Grease a 9x13-inch pan.
  2. 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.
  3. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and sugar together.
  4. Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
  5. Sprinkle crumbled bacon on top of batter, followed by streusel.
  6. 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 Deviled Eggs

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Bacon Deviled Eggs
Print Recipe
And on the twelfth day of Christmas, my true love gave to me, all the Bacon Deviled Eggs, featuring Indiana Kitchen bacon!
Servings Prep Time
16 servings 25 minutes
Servings Prep Time
16 servings 25 minutes
Bacon Deviled Eggs
Print Recipe
And on the twelfth day of Christmas, my true love gave to me, all the Bacon Deviled Eggs, featuring Indiana Kitchen bacon!
Servings Prep Time
16 servings 25 minutes
Servings Prep Time
16 servings 25 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.
  2. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
  3. Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.
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Maple Bacon Turkey

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Maple Bacon Turkey
Print Recipe
The only problem with this recipe? They'll beg you to host Thanksgiving every year from here on out. The bacon "cap" ensures a juicy bird, while the maple glaze on the outside and sage butter on the inside offer up awesome autumnal flavors with every bite.
Servings Prep Time
12-14 servings 1 hour
Cook Time
2-3 hours
Servings Prep Time
12-14 servings 1 hour
Cook Time
2-3 hours
Maple Bacon Turkey
Print Recipe
The only problem with this recipe? They'll beg you to host Thanksgiving every year from here on out. The bacon "cap" ensures a juicy bird, while the maple glaze on the outside and sage butter on the inside offer up awesome autumnal flavors with every bite.
Servings Prep Time
12-14 servings 1 hour
Cook Time
2-3 hours
Servings Prep Time
12-14 servings 1 hour
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. An hour before roasting, take turkey out of fridge, unwrap, and remove bag of giblets and/or neck (check both neck cavity and body cavity). Place turkey on a rack in a large roasting pan, breast side up, to allow it to dry and come to room temperature.
  2. Place oven rack in the bottom third of the oven and remove the top rack. Preheat oven to 350°F.
  3. Stir minced fresh sage into softened butter until well combined. Season well with salt and pepper.
  4. Sprinkle the turkey, inside and out, with salt and pepper. Carefully slide your fingers under the skin of the breast and drumsticks to lift it away from the meat. Slip spoonfuls of sage butter underneath the skin and smooth over the top of the skin to spread out the butter mixture into a thin layer. Repeat everywhere that you can reach under the skin until all of the butter has been used.
  5. If you are stuffing your bird, fill it with dressing without packing too tightly. If you aren't stuffing your bird, you may place a few aromatics (i.e sage, garlic, seasoning) inside the cavity, but it's not required. Then truss the turkey legs.
  6. Combine maple syrup and hot water. Use a basting brush to baste the entire turkey. Place turkey in the oven for 2 hours, basting with maple syrup every 30 minutes. If the breast and/or the tops of the drumsticks turn golden brown before the rest of the turkey, shield them with foil.
  7. After 2 hours, remove the turkey from the oven and insert a meat thermometer into the meatiest part of the thigh (without touching the bone). Baste the turkey with syrup again and arrange the strips of bacon over the top of the turkey with no gaps in between them, until they cover the entire breast.
  8. Return the turkey to the oven for about 30 minutes, then baste with syrup again (bacon and all). Continue cooking, watching the bacon closely so that it turns crisp but does not burn. If the bacon is done before the thermometer inserted in the turkey reads 165°F, shield the bacon with foil (as well as any other parts of the turkey that are brown enough, which might end up being the whole turkey) and continue cooking until the turkey is done. (a turkey typically takes around 13 to 20 minutes per pound to cook).
  9. Once the temperature of the turkey reaches 165°F and the juices are running clear, tilt the turkey in the pan so that the liquids run out of the cavity. Transfer turkey to a cutting board, tent with foil, and let it sit for 30 minutes.
  10. In the meantime, skim the excess fat from the pan drippings. Pour the drippings into a medium pot, scraping brown bits at the bottom of the roasting pan from the turkey but leaving behind any burnt maple syrup sludge. Set pot over medium heat and whisk flour into the drippings until smooth. Gradually add chicken stock while continuously stirring.
  11. Raise heat up to high and bring pot to a simmer while stirring regularly, until sauce is thickened to your preferred consistency. Season it with salt and pepper, to taste, and a squeeze of fresh lemon juice.
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bacon pumpkin bars indiana kitchen frosting delicious easy creative dessert

Bacon Pumpkin Bars

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bacon pumpkin bars indiana kitchen frosting delicious easy creative dessert
Bacon Pumpkin Bars
Print Recipe
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
Servings Prep Time
12 servings 20 minutes
Cook Time
30 minutes
bacon pumpkin bars indiana kitchen frosting delicious easy creative dessert
Bacon Pumpkin Bars
Print Recipe
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
Servings Prep Time
12 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. 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.
  2. Mix brown sugar, granulated sugar, oil, pumpkin and eggs together until smooth.
  3. In a separate bowl, mix flour, baking powder, baking soda, cinnamon, cloves, and ginger until combined.
  4. Mix wet and dry ingredients until combined, then add bacon if desired (adding bacon to batter is optional).
  5. 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.
  6. 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.
  7. Spread frosting thickly over cooled pumpkin bars. Sprinkle with bacon chunks. Serve and enjoy!
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jalapeno poppers breaded fried and featuring Indiana Kitchen boston butt pork shoulder pulled pork filling

Shredded Pork Poppers

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jalapeno poppers breaded fried and featuring Indiana Kitchen boston butt pork shoulder pulled pork filling
Shredded Pork Poppers
Print Recipe
Here’s a little heat to enjoy as the cooler fall temperatures start to set in, featuring some Indiana Kitchen pulled pork.
Servings Prep Time
12 poppers 25 minutes
Cook Time
35 minutes
Servings Prep Time
12 poppers 25 minutes
Cook Time
35 minutes
jalapeno poppers breaded fried and featuring Indiana Kitchen boston butt pork shoulder pulled pork filling
Shredded Pork Poppers
Print Recipe
Here’s a little heat to enjoy as the cooler fall temperatures start to set in, featuring some Indiana Kitchen pulled pork.
Servings Prep Time
12 poppers 25 minutes
Cook Time
35 minutes
Servings Prep Time
12 poppers 25 minutes
Cook Time
35 minutes
Ingredients
Servings: poppers
Instructions
  1. Slice each jalapeño open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapeños and scrape out the seeds and membranes with a knife.
  2. Add the milk and water to a large bowl and soak the jalapeños for 15 minutes, stirring once or twice.
  3. Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands.
  4. Drain the jalapeños and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper.
  5. Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
  6. Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F.
  7. Fry the jalapenos in batches, turning until golden brown, 4 to 5 minutes per batch.
  8. Drain on paper towels. Sprinkle with salt and serve with barbecue sauce.
Recipe Notes

*This recipe assumes you already have pulled pork prepared. For our Indiana Kitchen Pulled Pork recipe, see https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.

 

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pulled pork mac and cheese great for game day parties and tailgating just in time for football season featuring indiana kitchen boston butt pork shoulder roast

Pulled Pork Mac N’ Cheese

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pulled pork mac and cheese great for game day parties and tailgating just in time for football season featuring indiana kitchen boston butt pork shoulder roast

pulled pork mac and cheese great for game day parties and tailgating just in time for football season featuring indiana kitchen boston butt pork shoulder roast
Pulled Pork Mac N' Cheese
Print Recipe
During tailgating season, this Pulled Pork Mac N' Cheese will fuel your crew to a victory! Featuring Indiana Kitchen Boston Butt Pork Shoulder!
Servings Prep Time
4-6 servings 5 minutes*
Cook Time
30 minutes
Servings Prep Time
4-6 servings 5 minutes*
Cook Time
30 minutes
pulled pork mac and cheese great for game day parties and tailgating just in time for football season featuring indiana kitchen boston butt pork shoulder roast
Pulled Pork Mac N' Cheese
Print Recipe
During tailgating season, this Pulled Pork Mac N' Cheese will fuel your crew to a victory! Featuring Indiana Kitchen Boston Butt Pork Shoulder!
Servings Prep Time
4-6 servings 5 minutes*
Cook Time
30 minutes
Servings Prep Time
4-6 servings 5 minutes*
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees F and bring a large pot of salted water to boil.
  2. Add elbow macaroni to boiling water and cook until al dente according to package instructions (typically 8 - 10 minutes). Drain pasta and set aside.
  3. Prepare cheese sauce by adding butter to large skillet over medium heat. Once butter melts, whisk in flour. Reduce heat to low and then slowly whisky in milk until smooth. Then gradually add cheese, stirring to create thick, creamy sauce. Finally stir in drained pasta.
  4. Lightly oil a 9"x13" casserole dish and then fill evenly with macaroni and cheese. Top with pulled pork (you may have extra) and extra cheese (if desired) and bake for about 15 minutes to warm through.
  5. Drizzle with BBQ sauce and enjoy!
Recipe Notes

*This recipe assumes you already have pulled pork prepared as an ingredient. For an easy slow-cooker recipe for pulled pork, check here.

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hearty easy and very filling cobb salad featuring indiana kitchen bacon and ham plus chicken hardboiled eggs onion avocado tomatoes lettuce blue cheese and more

Cobb Salad

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hearty easy and very filling cobb salad featuring indiana kitchen bacon and ham plus chicken hardboiled eggs onion avocado tomatoes lettuce blue cheese and more
Cobb Salad
Print Recipe
Are you the type that thinks salads are nice but never fill you up? Think again! This hearty Cobb Salad will have you boxing up leftovers. Featuring Indiana Kitchen bacon!
Servings Prep Time
6 servings 20 minutes
Servings Prep Time
6 servings 20 minutes
hearty easy and very filling cobb salad featuring indiana kitchen bacon and ham plus chicken hardboiled eggs onion avocado tomatoes lettuce blue cheese and more
Cobb Salad
Print Recipe
Are you the type that thinks salads are nice but never fill you up? Think again! This hearty Cobb Salad will have you boxing up leftovers. Featuring Indiana Kitchen bacon!
Servings Prep Time
6 servings 20 minutes
Servings Prep Time
6 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. Divide shredded lettuce among individual plates to make bed for rest of ingredients.
  2. Evenly divide and arrange bacon, ham, chicken, eggs, tomatoes, onion, avocado, blue cheese and green onions on top of lettuce.
  3. Drizzle with your favorite dressing and enjoy.
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ham pickle cream cheese roll ups appetizer recipe featuring Indiana Kitchen ham

Ham Pickle Roll-Ups

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ham pickle cream cheese roll ups appetizer recipe featuring Indiana Kitchen ham
Ham Pickle Roll-Ups
Print Recipe
Have any leftover ham in the fridge? Whip up a snack or appetizer in minutes!
Servings Prep Time
3 people 10 minutes
Servings Prep Time
3 people 10 minutes
ham pickle cream cheese roll ups appetizer recipe featuring Indiana Kitchen ham
Ham Pickle Roll-Ups
Print Recipe
Have any leftover ham in the fridge? Whip up a snack or appetizer in minutes!
Servings Prep Time
3 people 10 minutes
Servings Prep Time
3 people 10 minutes
Ingredients
Servings: people
Instructions
  1. Lay the ham slices flat on a serving plate and pat dry.
  2. Spread the cream cheese on the ham slices.
  3. Place a pickle spear at one end of each slice.
  4. Roll the slices like a burrito into a cylindrical shape around the spears.
  5. Secure with toothpicks.
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Try this recipe for an orange bourbon glaze with a touch of mustard on your next Indiana Kitchen ham

Orange Bourbon Ham Glaze

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Try this recipe for an orange bourbon glaze with a touch of mustard on your next Indiana Kitchen ham

Try this recipe for an orange bourbon glaze with a touch of mustard on your next Indiana Kitchen ham
Orange Bourbon Ham Glaze
Print Recipe
Delight a full dinner table with this gorgeous glaze, featuring oranges, bourbon and a little Dijon mustard!
Servings Prep Time
24 servings 15 minutes
Cook Time
2.5 hours
Servings Prep Time
24 servings 15 minutes
Cook Time
2.5 hours
Try this recipe for an orange bourbon glaze with a touch of mustard on your next Indiana Kitchen ham
Orange Bourbon Ham Glaze
Print Recipe
Delight a full dinner table with this gorgeous glaze, featuring oranges, bourbon and a little Dijon mustard!
Servings Prep Time
24 servings 15 minutes
Cook Time
2.5 hours
Servings Prep Time
24 servings 15 minutes
Cook Time
2.5 hours
Ingredients
Servings: servings
Instructions
  1. Move oven rack to lower-third level and preheat oven to 325 degrees F.
  2. Whisk all ingredients (except for the ham) in a mixing bowl to make glaze.
  3. Pat ham dry with paper towel and place on roasting rack in large pan. Then brush all sides except for the bottom with 1/2 cup of the glaze.
  4. Cover loosely with foil and bake for about 2 hours or until ham's internal temperature reads 125 to 130 degrees F.
  5. Once ham reaches temperature, take out of the oven and remove the foil. Turn oven's heat up to 425 degrees F and brush another 6 tbsp of glaze on all sides of ham. Return to oven, brushing a second and third round of glaze every 6-7 minutes or until outside turns a rich, golden color.
  6. Remove from oven and let ham rest for 20 minutes before eating. Enjoy!
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