Name: Bacon Cheddar Chive Biscuits
Prep time: 20 min
Cook time: 20 min
Yield: 18 biscuits
Ingredients: 7 slices Indiana Kitchen thick-cut bacon; 3 cups flour; 1 1/2 cups shredded cheddar cheese; 1 cup buttermilk; 3/4 cup cold unsalted butter; 3 tbsps sugar; 4 tsps baking powder; 1 1/2 tsps salt; 1 tsp baking soda; 1/4 cup chopped fresh chives

bacon cheddar chive biscuit recipe made with indiana kitchen bacon

Bacon Cheddar Chive Biscuits

November 26, 2019/in Appetizers, Bacon, Thanksgiving Playbook baking powder, baking soda, buttermilk, chopped fresh chives, cold unsalted butter, flour, Indiana Kitchen thick-cut bacon, salt, shredded cheddar cheese, sugar Appetizer, Side Dish comfort food 5 stars /by Indiana Kitchen

Bacon Cheddar Chive Biscuits

This yummy twist on the classic biscuit will surely win you (and your stomach) over!

CourseAppetizer, Side Dish
Keywordcomfort food

Servings	Prep Time
18 biscuits	20 minutes

Cook Time

20 minutes

Servings	Prep Time
18 biscuits	20 minutes

Cook Time

20 minutes

Bacon Cheddar Chive Biscuits

This yummy twist on the classic biscuit will surely win you (and your stomach) over!

CourseAppetizer, Side Dish
Keywordcomfort food

Servings	Prep Time
18 biscuits	20 minutes

Cook Time

20 minutes

Servings	Prep Time
18 biscuits	20 minutes

Cook Time

20 minutes

Ingredients

7 slices Indiana Kitchen thick-cut bacon
3 cups flour
1 1/2 cups shredded cheddar cheese
1 cup buttermilk
3/4 cup cold unsalted butter
3 tbsps sugar
4 tsps baking powder
1 1/2 tsps salt
1 tsp baking soda
1/4 cup chopped fresh chives

Servings: biscuits

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a skillet over medium heat, cook bacon until crisp. Transfer to paper towels and drain excess grease. Chop into small pieces.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Using a food processor, combine butter with the dry ingredients until it resembles a coarse meal. Add in cheese, chives, and bacon. Mix.
Stir in buttermilk until moistened. Using a measuring cup or ice cream scoop, drop 1/2 cup of batter at a time on to the lined baking sheet, spacing the batter about 2 inches apart so the biscuits have room to expand as they bake.
Bake for about 15-20 minutes, or until the biscuits are golden brown. Remove from oven and serve warm.

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Bacon Sweet Potato Soup

November 12, 2019/in Appetizers, Bacon, Dinner, Fall Favorites, Thanksgiving Playbook, Winter Warmers cayenne, chicken or turkey stock, Freshly ground black pepper, garlic, Indiana Kitchen thick-cut bacon, Kosher salt, medium red onion, sweet potatoes Appetizer, Main Dish, Side Dish comfort food, soup 5 stars /by Indiana Kitchen

Bacon Sweet Potato Soup

Vibrant color. Bold flavor. This creamy Sweet Potato Soup with Bacon shines as a starter or as a stand-alone meal.

CourseAppetizer, Main Dish, Side Dish
Keywordcomfort food, soup

Servings	Prep Time
4 servings	10 minutes

Cook Time

40 minutes

Servings	Prep Time
4 servings	10 minutes

Cook Time

40 minutes

Bacon Sweet Potato Soup

Vibrant color. Bold flavor. This creamy Sweet Potato Soup with Bacon shines as a starter or as a stand-alone meal.

CourseAppetizer, Main Dish, Side Dish
Keywordcomfort food, soup

Servings	Prep Time
4 servings	10 minutes

Cook Time

40 minutes

Servings	Prep Time
4 servings	10 minutes

Cook Time

40 minutes

Ingredients

4 slices Indiana Kitchen thick-cut bacon chopped
3 sweet potatoes peeled and diced
4 cups chicken or turkey stock
1 medium red onion chopped
2 cloves garlic minced
1 tsp Kosher salt
1/2 tsp Freshly ground black pepper
1 pinch cayenne

Servings: servings

Instructions

In a large pot, cook bacon until crispy. Place bacon on a paper towel-lined plate and reserve 1 tablespoon of fat.
In the pot, add onions and cook until slightly softened. Add garlic and cook for 2 minutes. Season with salt, pepper, and cayenne.
Add sweet potatoes and stock. Bring to a boil, then reduce to simmer until sweet potatoes are tender, about 27 to 30 minutes.
Blend using an immersion blender or transfer to blender in batches and blend until smooth.
Top with bacon and serve warm.

Recipe Notes

Reserve some pieces of sweet potato for garnish, if desired.

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Pumpkin Bacon Gnocchi

October 22, 2019/in Bacon, Dinner, Fall Favorites, Lunch, Thanksgiving Playbook fresh sage or basil leaves, garlic, grated parmesan cheese, ground black pepper to taste, ground nutmeg, Indiana Kitchen bacon, milk, potato gnocchi, pumpkin puree comfort food 0 stars /by Indiana Kitchen

Pumpkin Bacon Gnocchi

Enjoy a cornucopia of flavors with this delicious fall recipe for Pumpkin Bacon Gnocchi!

Keywordcomfort food

Servings	Prep Time
4 servings	10 minutes

Cook Time

40 minutes

Servings	Prep Time
4 servings	10 minutes

Cook Time

40 minutes

Pumpkin Bacon Gnocchi

Enjoy a cornucopia of flavors with this delicious fall recipe for Pumpkin Bacon Gnocchi!

Keywordcomfort food

Servings	Prep Time
4 servings	10 minutes

Cook Time

40 minutes

Servings	Prep Time
4 servings	10 minutes

Cook Time

40 minutes

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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Bacon Corn Chowder

October 1, 2019/in Appetizers, Bacon, Dinner, Lunch, Thanksgiving Playbook, Winter Warmers chopped onion, cream-style corn, evaporated milk, gold potatoes, Indiana Kitchen bacon, pepper, salt Main Dish, Side Dish soup 5 stars /by Indiana Kitchen

Bacon Corn Chowder

Looking for new ways to use that freezer corn you stockpiled? This Bacon Corn Chowder doesn't disappoint!

CourseMain Dish, Side Dish
Keywordsoup

Servings	Prep Time
6 servings	20 minutes

Cook Time

10 minutes

Servings	Prep Time
6 servings	20 minutes

Cook Time

10 minutes

Bacon Corn Chowder

Looking for new ways to use that freezer corn you stockpiled? This Bacon Corn Chowder doesn't disappoint!

CourseMain Dish, Side Dish
Keywordsoup

Servings	Prep Time
6 servings	20 minutes

Cook Time

10 minutes

Servings	Prep Time
6 servings	20 minutes

Cook Time

10 minutes

Ingredients

1/2 pound Indiana Kitchen bacon chopped
1 1/2 pound gold potatoes peeled and cubed
1 can (14 oz) cream-style corn can substitute equal amount of fresh or frozen corn
1/4 cup chopped onion
1 can evaporated milk about 12 ounces
1/4 tsp salt
1/4 tsp pepper

Servings: servings

Instructions

In a large skillet, cook bacon until crisp. Remove bacon from pan, but save 1 1/2 teaspoons of bacon grease.
Add chopped onion to the pan with grease. Cook until tender, stirring occasionally.
Cover potatoes with water in a large saucepan and cook until tender. Drain potatoes, but save about a cup of potato water.
Add the corn, milk, salt, pepper, and potato water into the saucepan with the potatoes. Heat all the way through and stir in bacon and onion.

Recipe Notes

Serve with some bread or biscuits to have the perfect dish!

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Bacon and apple salad tossed with a light apple vinaigrette

Bacon Apple Salad

July 23, 2019/in Dinner, Thanksgiving Playbook cinnamon, coconut oil, coconut sugar, fresh squeezed lemon juice, green Granny Smith apples, Indiana Kitchen bacon, Manchego cheese, olive oil, organic apple cider vinger, raw honey, raw pecan halves, romaine lettuce Main Dish tea time 5 stars /by Indiana Kitchen

Bacon Apple Salad

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.

CourseMain Dish
Keywordtea time

Servings	Prep Time
2 servings	10 minutes

Cook Time

15 minutes

Servings	Prep Time
2 servings	10 minutes

Cook Time

15 minutes

Bacon Apple Salad

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.

CourseMain Dish
Keywordtea time

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:

4 slices Indiana Kitchen bacon cooked and crumbled
2 large handfuls romaine lettuce
2 green Granny Smith apples medium, chopped
1 oz Manchego cheese thinly shaved

For the Apple Cider Vinaigrette:

2 tbsp olive oil
1+1 tbsp+tsp organic apple cider vinger
2 tsp raw honey can substitute maple syrup
1 tsp fresh squeezed lemon juice

For the Candied Pecans:

1/2 cup raw pecan halves
1 tsp coconut oil melted and cooled
1 tsp coconut sugar
1/4 tsp cinnamon

Servings: servings

Instructions

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.
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.
Combine the vinaigrette ingredients in a small bowl and whisk well.
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

June 11, 2019/in Bacon, Breakfast, Dessert, Holiday Treats, Thanksgiving Playbook all-purpose flour, baking powder, baking soda, butter, chopped pecans, cinnamon, eggs, ground cinnamon, Indiana Kitchen bacon, medium granny smith apples, milk, packed golden brown sugar, salt, sour cream, unsalted butter, vanilla extract, white sugar Dessert holiday treats, tea time 5 stars /by Indiana Kitchen

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.

CourseDessert
Keywordholiday treats, tea time

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

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.

CourseDessert
Keywordholiday treats, tea time

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

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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Balsamic Bacon Brussel Sprouts

January 22, 2019/in Dinner, Thanksgiving Playbook balsamic vinegar, Brussel sprouts, Indiana Kitchen bacon Side Dish 5 stars /by Indiana Kitchen

Balsamic Bacon Brussel Sprouts

As a kid you turned up your nose, but now you're giving those brussel sprouts another chance, especially when they're in this delicious side dish featuring Indiana Kitchen Bacon!

CourseSide Dish

Servings	Prep Time
6-8 servings	15 mins

Cook Time

15-20 mins

Servings	Prep Time
6-8 servings	15 mins

Cook Time

15-20 mins

Balsamic Bacon Brussel Sprouts

As a kid you turned up your nose, but now you're giving those brussel sprouts another chance, especially when they're in this delicious side dish featuring Indiana Kitchen Bacon!

CourseSide Dish

Servings	Prep Time
6-8 servings	15 mins

Cook Time

15-20 mins

Servings	Prep Time
6-8 servings	15 mins

Cook Time

15-20 mins

Ingredients

6 slices Indiana Kitchen bacon thinly chopped
2 lbs Brussel sprouts chopped in half
2/3 cup balsamic vinegar

Servings: servings

Instructions

Add chopped bacon and halved brussel sprouts to a cast iron skillet over medium heat. Season with salt and pepper and cook, stirring occasionally, until bacon is cooked and brussel sprouts have begun to brown, about 15 to 20 minutes.
Drizzle 1/2 cup of the balsamic vinegar over bacon and brussels, stir and cook a minute more.
Take off a heat. Transfer to serving platter and drizzle remaining balsamic vinegar over top. Enjoy.

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Bacon Deviled Eggs

December 5, 2018/in Appetizers, Bacon, Party Favorites, Thanksgiving Playbook green onions, hard-boiled large eggs, Indiana Kitchen bacon, mayonnaise, mustard, salt and pepper Appetizer American comfort food, football season, game day, holiday treats, super bowl party, tailgating, tea time 5 stars /by Indiana Kitchen

Bacon Deviled Eggs

And on the twelfth day of Christmas, my true love gave to me, all the Bacon Deviled Eggs, featuring Indiana Kitchen bacon!

CourseAppetizer
CuisineAmerican
Keywordcomfort food, football season, game day, holiday treats, super bowl party, tailgating, tea time

Servings	Prep Time
16 servings	25 minutes

Servings	Prep Time
16 servings	25 minutes

Bacon Deviled Eggs

And on the twelfth day of Christmas, my true love gave to me, all the Bacon Deviled Eggs, featuring Indiana Kitchen bacon!

CourseAppetizer
CuisineAmerican
Keywordcomfort food, football season, game day, holiday treats, super bowl party, tailgating, tea time

Servings	Prep Time
16 servings	25 minutes

Servings	Prep Time
16 servings	25 minutes

Ingredients

3 slices Indiana Kitchen bacon
8 hard-boiled large eggs
1/3 cup mayonnaise
2 tbsp. green onions thinly sliced
1 tsp mustard of your preference
salt and pepper to taste

Servings: servings

Instructions

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.
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.
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

November 14, 2018/in Bacon, Dinner, Thanksgiving Playbook butter, chicken broth, finely chopped sage leaves, flour, fresh or frozen turkey, hot water, Indiana Kitchen bacon, Lemon, maple syrup, salt and pepper Main Dish American thanksgiving 5 stars /by Indiana Kitchen

Maple Bacon Turkey

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.

CourseMain Dish
CuisineAmerican
Keywordthanksgiving

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

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.

CourseMain Dish
CuisineAmerican
Keywordthanksgiving

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

8 strips Indiana Kitchen bacon
1 fresh or frozen turkey completely thawed
1 cup maple syrup
3 cups chicken broth
3 tbsps finely chopped sage leaves
3/4 cup butter
1/4 cup flour
1/4 cup hot water
1/2 Lemon
salt and pepper

Servings: servings

Instructions

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.
Place oven rack in the bottom third of the oven and remove the top rack. Preheat oven to 350°F.
Stir minced fresh sage into softened butter until well combined. Season well with salt and pepper.
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.
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.
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.
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.
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).
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.
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.
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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Cider Pork Stew

October 30, 2018/in Appetizers, Bacon, Dinner, Fall Favorites, Lunch, Pork, Pork Shoulder Boston Butt, Thanksgiving Playbook, Winter Warmers bay leaves, bottle sparkling dry apple cider, chicken stock or low sodium broth, cornstarch, extra-virgin olive oil, garlic cloves, grainy mustard, heavy cream, Indiana Kitchen bacon, Indiana Kitchen Pork Shoulder Boston Butt, Kosher salt, large onion, pepper, sage leaves, unsalted butter Appetizer, Main Dish 5 stars /by Indiana Kitchen

Cider Pork Stew

This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products.

CourseAppetizer, Main Dish

Servings	Prep Time
10-12 servings	35 minutes

Cook Time

3 1/2 hours

Servings	Prep Time
10-12 servings	35 minutes

Cook Time

3 1/2 hours

Cider Pork Stew

This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products.

CourseAppetizer, Main Dish

Servings	Prep Time
10-12 servings	35 minutes

Cook Time

3 1/2 hours

Servings	Prep Time
10-12 servings	35 minutes

Cook Time

3 1/2 hours

Ingredients

5 lbs. Indiana Kitchen Pork Shoulder Boston Butt cut into 1 1/2-inch cubes
10 oz. Indiana Kitchen bacon cut into 1/2 inch dice
750 ml bottle sparkling dry apple cider
1 quart chicken stock or low sodium broth
1 cup heavy cream
1 large onion thinly sliced
5 garlic cloves finely chopped
2 bay leaves
2 tsp sage leaves finely chopped
3 tbsp unsalted butter
3 tbsp extra-virgin olive oil
1/4 cup cornstarch
3 tbsp grainy mustard
Kosher salt
pepper

Servings: servings

Instructions

In a large cast-iron pot, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper.
Season the pork with salt and pepper.
Add one-third of the pork to the casserole and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork. 
Add the bacon to the pot and cook until desired doneness; then add to the pork.
Add the pork and bacon back to the pot along with the cider, stock and bay leaves; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves. 
In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes.
Stir in the mustard and sage and season with salt and pepper.  Enjoy.

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