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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Bacon & Eggs Benedict
Ingredients
- 10 slices Indiana Kitchen bacon
- Arugula (optional garnish)
- 2 tsp. white or rice vinegar
- 4 eggs
- 2 English muffins
Hollandaise sauce
- 10 Tbsp. unsalted butter
- 3 egg yolks
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- 1 dash cayenne or Tabasco sauce
Servings: servings
Instructions
- In a large skillet or frying pan over medium heat, fry bacon slices to preferred crispness.
- Poach eggs by gently cracking and adding to water that is just barely simmering, one egg at a time. (Water that is too agitated will break up the fragile egg.) Wait to add the next egg until the first has begun to firm up. Let poach for four minutes, or until desired degree of doneness. Then remove with a slotted spoon in the same order you placed them in the water—first egg in, first egg out.
- While your eggs are poaching, toast English muffins to desired degree of doneness.
- Prepare the Hollandaise sauce by adding the 3 egg yolks, salt, lemon juice and dash of cayenne or Tabasco sauce to blender. Blend for about 20 to 30 seconds on medium to medium-high power, or until mixture lightens in color. Then place on lowest setting and slowly add melted butter to your mixture. Add more salt or lemon juice if needed to achieve desired flavor.
- Assemble your Benedicts. Top your toasted English muffins with 2 slices of bacon, then a poached egg, then drizzle Hollandaise over the top, and garnish with arugula, if using. 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 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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Spiced Mayan Bacon
Ingredients
- 1 package Indiana Kitchen bacon
- 2 cups Semi-sweet chocolate chips
- 1 tbsp Shortening
- 1/2 tsp ancho chili powder
- 1/4 tsp ground cinnamon
- 1 pinch cayenne pepper
- 1/4 cup pepitas edible pumpkin seeds
Servings: servings
Instructions
- Preheat oven to 400°F.
- Weave bacon onto wooden skewers; arrange on a foil-lined baking sheet fitted with a wire rack.
- Bake, turning once, for 20 to 25 minutes or until crisp.
- Transfer to a paper towel-lined plate; let cool completely.
- In microwavable bowl, combine chocolate and shortening; microwave on high, in 30-second intervals, stirring between each interval until smooth. Stir in chili powder, cinnamon and cayenne until well combined.
- Position bacon skewers over melted chocolate mixture; drizzle chocolate mixture over bacon, allowing excess to drip back into the bowl.
- Transfer to parchment paper-lined tray. Sprinkle with pepitas. Let stand until set.
Recipe Notes
If desired, you can garnish with a variety of items, such as chopped dried apricots, candied ginger, toasted coconut, chopped pecans or crushed peanuts.
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Apple BBQ Bacon on the Grill
This 4th of July, a sparkler won't be the only thing sizzling in your hand. Enjoy this delicious taste of the season-- Apple BBQ Bacon on the Grill!
| Servings | Prep Time |
| 4 servings | 5 minutes |
| Cook Time |
| 15 minutes |
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This 4th of July, a sparkler won't be the only thing sizzling in your hand. Enjoy this delicious taste of the season-- Apple BBQ Bacon on the Grill!
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Ingredients
- 1 lb Indiana Kitchen bacon
- 1 cup BBQ sauce
- 3 tbsp apple jelly
- 1 tsp cinnamon
Servings: servings
Instructions
- Preheat grill to 400°F
- Mix BBQ sauce, apple jelly and cinnamon.
- Thread bacon slices onto skewers. Coat with BBQ mixture.
- Lay bacon skewers on the grill. Close the grill and cook for 7-10 minutes. Use tongs to flip bacon skewers and grill for 3 to 5 minutes more or until bacon is desired doneness.
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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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