Bacon Chipotle Salted Caramel Crack

bacon crack recipe

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Let me just apologize for this recipe right off the bat.

Bacon crack is all over the internet and anything has the two words “bacon” and “crack” has to be really good right?  I’m assuming, that is, that the word “crack” has to do with being addictive.



And merciful heavens is it EVER!

Think salty cracker crust, a caramel that bakes up from butter, brown sugar and maple syrup and just a sprinkle of chipotle powder to make things interesting.

And it’s super easy to make.  What more can you ask for?

How about an entire platter for yourself on your Body For Life cheat day? YES!





Stick with me (literally, it’s sticky) through the process that follows!

Pre-heat your oven to 400º.

My preferred method of making bacon is in the oven, but you can opt to cut your pound of bacon crosswise in 1/2 inch pieces and fry it up in a skillet if you’d rather.

Here is how I do it -Line 2 baking sheets with parchment paper and layer out in a single layer your bacon slices. Bake for 15 minutes then check it. You want it lightly browned and almost done, not dark because it will cook again on the crackers.


Photo Mar 09, 1 42 54 AM


While that’s baking, let’s make the rest of the recipe!

Line another baking sheet (11 x 16) with parchment paper (best method) or tin foil and lightly spray it with baking spray.

Take one sleeve of saltine crackers plus ten more crackers and line the sheet with them. Keep the edges touching to make a solid sheet of saltine crackers.


saltine crackers for bacon crack


In a small saucepan, add a stick of butter plus three-fourths cup each of brown sugar and maple syrup (i used pure maple syrup).  Also, if you want a little sweet and hot kick to your bacon crack, add 1/4 teaspoon of chipotle powder.


bacon crack recipe ingredients


Heat this over medium-high heat until the butter melts and it begins to bubble, then adjust your heat to a low simmer and let it go for three minutes. It should thicken up.

Drizzle this over your crackers. Be careful because it’s REALLY HOT!

drizzle bacon crack topping


Take a spoon or rubber spatula and try to evenly spread this around onto all crackers.


bacon crack recipe


After you’ve removed your bacon and let it cool, crumble it up and sprinkle it evenly over top of the caramel topped crackers.


Sprinkle bacon on bacon crack


Take your hand and kind of smooth the bacon out over the crackers.


Photo Mar 09, 2 28 41 AM


And please lick your fingers off afterwards…it’s like the best taste test ever!

Then pop your crack into the oven and bake it for seven minutes.


bacon crack recipe


Remove it and let it cool (about thirty minutes).


bacon crack finished


Optional – I was really going for the sweet salty play of salted caramel here, so I sprinkled about a teaspoon of sea salt over the entire thing.


salt bacon crack


Then I kind of lifted one end up with a spatula to get a hold of it.


bacon crack break apart


And then get your hands in there and break it apart onto a platter. It might be a little gooey still but that’s pure bliss, trust me!


Bacon Chipotle Caramel Crack 2


 

Bacon Chipotle Caramel Crack

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  • 1 sleeve plus 10 crackers, Saltine crackers
  • 3/4 c. brown sugar
  • 3/4 c. maple syrup
  • 1 stick butter
  • 1/4 t. chipotle pepper
  • 1 lb. bacon
  • 1 t. sea salt (optional)
  • Preheat oven to 400º
  • Line a 16 X 11 baking sheet with parchment (works better) or foil
  • Lightly spray parchment or foil with baking spray
  • Line another 16 X 11 baking sheet with foil or parchment paper and lay out bacon, in a single layer (may require two pans).
  • Bake bacon after 15 minutes to see how it’s cooking. You want the bacon slightly under-cooked because you will bake it again on the crackers
  • Alternately you can chop the bacon into 1/2 inch pieces by slicing across the pieces and fry up in a pan until almost crispy.
  • Layer out all the crackers onto the sprayed, lined baking sheet, sides touching
  • In a small saucepan melt butter with sugar and syrup and bring to slight boil.
  • Boil for three minutes then remove from heat
  • Syrup should be thick like maple syrup, maybe even thicker
  • Pour it over all the crackers then use spatula to evenly spread over all crackers
  • Sprinkle bacon evenly over top all and bake for 7 minutes
  • If desired sprinkle sea salt over top evenly
  • Allow to cook then life ends with spatula and use hands to pull pieces apart and stack on platter.
  • 7.8.1.2

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    https://www.dishinanddishes.com/bacon-chipotle-salted-caramel-crack/

    Bacon lovers unite! Check out these amazing other recipes created by food bloggers participating in Food Network’s Comfort Food Feast!

    The Lemon Bowl: Roasted Green Beans with Bacon
    Creative Culinary: Bacon, Potato and Leek Soup with Roasted Garlic
    TasteBook: Smokey Caramelized Onion, Coffee & Bacon Jam
    Healthy Eats: 5 Better Ways to Put Bacon on Everything
    Napa Farmhouse 1885: Oven Baked Bacon (and a Bacon Recipe Roundup)
    Taste with the Eyes: Hawaiian Wedding Shower, Bacon Wrapped Pineapple Appetizer
    The Mom 100: The Ultimate BLT Sandwich
    Dishin & Dishes: Bacon Chipotle Caramel Crack
    FN Dish: 6 Ways to Make Over-


    Bacon Chipotle Salted Caramel Crack


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    Cinnamon Vanilla Almonds | Dishin & Dishes

    How to make Vanilla almonds like mall

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    Yes, Like at the Mall!

     

    I recently made these addictive Cinnamon Vanilla Almonds at Christmas and gave them out as gifts to my co-workers.

    I started out trying to figure out how to make them because they are my son Conner’s favorite thing to get at a ball game, or the mall, or anywhere else you walk by those booths and stop dead from the aroma of freshly baked candied vanilla almonds.




    Gifts Cinnamon Vanilla Almonds


    They were a big hit! Someone asked me for the recipe recently and I realized I hadn’t posted it for you guys so here goes!


    Photo Dec 14, 6 55 23 PM


    P.S. We might have eaten half of the first batch and had to make another one for the gifts.





    They taste and make your house smell just like the ones you get at the mall or ballgames! No potpourri or scented candles needed! They are so delicious!


    Cinnamon Vanilla Almonds 1


    I tested several recipes of these -the crock-pot version and the oven baked versions. I did not care for the crock pot version at all. It ended up being sticky and I had to finish them in the oven. I tweaked a few different recipes and came up with my own as follows!

    Also – one recommendation – I believe the almonds took longer than the pecans, and some of the pecans were darker and a tad burn, so when you get to the part where you coat them with the egg whites, do the almonds first and put them on a separate baking sheet and then do the pecans separately as well. Check the pecans after 25 minutes. You just want all the stickiness or wetness to have hardened and look sugary and hard. If you still see any sticky wetness, pop them back into the oven for another five minutes and check them again!

    Cinnamon Vanilla Almonds

     

    Author:

    Recipe type: Snack

    • 1 large egg white
    • 1 T. pure vanilla extract
    • ½ c. sugar
    • ¼ c. brown sugar, packed
    • 2 t. ground cinnamon
    • 5 c. raw almonds or pecans or mixture of both (not roasted or salted!)
    • (Note: I used 2½ cups almonds and 2½ cups pecans and LOVED)
    1. Preheat oven to 300º
    2. Line a baking sheet with parchment paper
    3. Whisk egg white and vanilla in small bowl
    4. In a large bowl, combine sugars and cinnamon
    5. In another bowl, add nuts and pour egg white mixture over top. Mix well, making sure to coat all nuts completely.
    6. Add wet nuts to sugar mixture bowl
    7. Mix well to coat all nuts completely
    8. Spread nuts out evenly on parchment lined pan
    9. (I used a spider (or large slotted spoon to lift nuts from bowl tapping to remove excess sugar mixture)
    10. Bake for 30 minutes. Check to see if any nuts are still moist, If so, cook an additional 5 minutes and check again.
    11. Let cook and if any are stuck together, break apart.

    3.5.3208











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    Smashed Pea Bruschetta with Mint

    FI3

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    If you’ve followed my blog for awhile, you know I am mildy obsessed with bruschetta of any type.  I seriously could make bruschetta and let it be my entire meal.  Toast some crostini, spread something hearty and wonderful on it and call it a day.

    My obsession began with classic Italian Bruschetta.







    And then I posted this..one of my fav ever.  Butternut Squash Bruschetta with Sage Pesto. This one had a fall flair.





    And this week I went for a spring themed bruschetta.  There are so many options that come to mind, I could probably start a blog featuring a different type each day of the year.

    One of our grocery stores here has these fresh spring peas on display right now.







    But honestly, I think I prefer the frozen peas.





    Yes, you heard me correctly.  See, peas are a tricky thing..if you don’t use them immediately, they’ll go bad quick.  These peas were already losing that bright green vibrant color that I love from the frozen ones.

    Just rinse them in some warm water and voila,  their happy warm color just keeps shining through.

    So I just tossed the peas into a pot of boiling water.  Just for a minute. Then I drained them and dumped them right into an ice cold water bath to stop the cooking process.  This helps to just keep their brightness.







    Did you know that peas are botanically considered a fruit? Yes it’s true, although I can’t wrap my head around that…they’re still a green veggie in my head, confused as my head may be. Peas are high in vitamin A, vitamin C, B vitamins so yes, they’re good for you too!

    Grate up a cup of parmesan cheese.







    Add the peas and the cheese right into your food processor bowl.







    And take a handful of fresh mint.







     

    I used at least a 1/2 cup of picked leaves, tasted and added a bit more, so I’d say taste and see what you like and you can always add more.  Add the mint right into your food processor along with a teaspoon of salt and 1/2 teaspoon of pepper.







    Drizzle in 1/2 cup of olive oil.







    Put the lid on and whir it up for about 30 seconds.







    You want it to be somewhat chunky like this..and have some texture to it.

    Then pour it all in a bowl and squeeze a lemon over top.







    Stir it up.







    The lemon adds some brightness to the flavor of the peas and the mint.

    I suppose I could have just made life easier on myself by adding this into the processing part.  I tend to make life difficult on myself sometimes, kind of being a “fly by the seat of your pants” kinda gal though.

    Now slice up a loaf of french bread into 1/4 inch slices.  Lay it out in a single layer on a baking sheet.  Drizzle it with olive oil and pop it into a 375º for about 10 minutes, or until the tops are golden bread and crisp, but the insides are still a little soft.







    If you have one of those expensive, neat stoves with a grill pan, just toss them on there and flip them after you get them crispy on one side.

    And just know that I covet your expensive stove.  Yes I do.

    Now take your luscious, divinely pureed peas and spread a good portion over top of one of the crostini.

    Top it with either some parmesan shavings or some nice tangy goat cheese (my personal preference!).







    If you want them warm, pop them back into the oven for about 3-5 minutes.

    But right now? It’s 95º here in Oklahoma on a daily basis already.  I kind of like them fresh and cool.

    Smashed Pea Bruschetta with Mint

     

    Author:

    Recipe type: Appetizer

    • one 16 oz bag frozen peas (2 cups)
    • 1 c. grated parmesan cheese
    • ¾ c. fresh mint leaves
    • 1 t. salt
    • ½ t. pepper
    • ½ c. olive oil
    • one lemon, juiced
    • for garnish – ½ c. shaved parmesan or goat cheese
    • one loaf french bread
    • ½ cup olive oil
    1. Drop peas into boiling water for 1-2 minutes. Drain and add into ice water bath until cooled. Drain again and put into food processor with remaining ingredients. Turn on food processor and process for about 30 seconds or until peas are smashed but still have some texture. Slice bread into ¼ inch rounds. Place on baking sheet and drizzle with olive oil. Bakd at 375º for 10 minutes or until tops are golden but inside is still somewhat soft. Spread pea puree on top of bread and garnish with shaved parmesan cheese or goat cheese.
    2. For warm bruschetta – pop back into oven for 5 minutes
    3. For cold bruschetta – serve as is

    3.2.2045

     

    Love pea recipes? Join other  bloggers participating in Food Network’s Summer Fest by checking out their recipes for peas!

    Feed Me PhoebeSweet Pea and Green Onion Soup
    Taste With the EyesPeas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts
    WeeliciousPeas and Pasta
    DevourQuick Salad with Peas
    Napa Farmhouse 1885Pasta with Spring Peas, Mushrooms and Greens
    Red or Green?Szechuan Spring Peas, Asparagus, Pine Nuts and Brown Rice Salad
    Blue Apron BlogSweet Corn & Pea Fritters with Pea Tendril Salad
    Pinch My SaltHomemade Tuna Noodle Casserole
    Domesticate MeClean Out Fridge Frittata
    Virtually HomemadeSummer Lasagna with Skinny Alfredo Sauce
    The Sensitive EpicurePea Puree with Roasted Salmon and Chives
    Daily*DishinMarinated Spring Pea Salad
    The Heritage CookPea, Potato and Bacon Salad with Lemon Vinaigrette
    FN DishFavorite Shelled Pea Sides

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    Jalapeno Hush Puppies | Dishin & Dishes

    Jalapeno Hush Puppies | Dishin & Dishes

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    At any given time, my husband could show up at our house with just-caught catfish.  Or, our freezer in the garage could have an entire shelf dedicated to frozen fish he’s pulled in from one of our Oklahoma lakes.

    One night this summer, early on before the water all dried up, We cut up a giant catfish he’d caught and went outside to fry it up.  There aren’t too many evenings in the Wonderful household that we fry anything.  But fresh caught catfish lightly breaded in some cornmeal and spices is wondrous all by itself…

    Or with Hush Puppies.



    I had no idea how easy they were to make at home.

    First you have to bring a large pot of oil to 365º. Or, if you have one of those neat deep-fryer things, use that.  I would love but..

    #1 My hips would NOT love it and are crying out for more treadmill time.

    #2  I have no idea where it would fit in my kitchen cupboards which are already crying out for more room.

    A large heavy pot works just fine as a substitute.  We used canola oil but you could use vegetable oil as well.

    In a large mixing bowl, dump in one and one-half cups of cornmeal, one-half cup of flour, one teaspoon of baking powder, and a tablespoon of sugar. Also in 1/4 cup of finely chopped onion and one large jalepeno chopped fine.  I removed the seeds and ribs from  the jalapeno by scraping them out with a spoon tip after I cut the pepper in half.  My family are spice pansies and they wouldn’t like things TOO hot.  But you can leave them in if you like.

    Don’t worry! The addition of jalapenos are not too hot here! It just lends a nice little kick to your hush puppies.

    In a separate bowl, crack two eggs and add 1/2 cup of milk, whisk it together.







    Dump it right into the other stuff you added to the large bowl.







    Mix this all up.





    And then decide to be really brave and add in 1/2 teaspoon of cayenne pepper into the mix. I PROMISE YOU! It’s not too hot. I’m a real wimp when it comes to spicy and I loved these.







    This all came together in about one minute or less.  How easy is that?

    Now, take a teaspoon or a cookie dough scoop and scoop up some of the dough.







    Be very careful and hold the scoop or spoon down close to the oil and gently drop the batter into the oil.







     

    And then continue to keep doing just like you did with the first one.  We did about 10 at one time.  Be careful not to add too many so your oil doesn’t cool down too quickly.







    And let these go and bubble away.







    Pretty soon, they float to the top and get nice and golden brown.







    This will take about two to two and one-half minutes.At this point, scoop  them out with a slotted spoon.







    And dump them gently into a paper towel-lined plate or bowl.  Mr. Wonderful used this cooling rack.







    Look at those little darlings would you!?

    If you want to, sprinkle them with a little salt while they’re fresh out of the oil.  Then make another batch until the batter is all gone.







    Your family will be watching with baited breath.







    Okay, that little guy may actually have fish bait breath..but still, he KNOWS what’s good!

    Next time you fry up some fish, try these semi-spicy little balls of crispy goodness alongside your catch.  The traditional way to eat them is to break them open and spread them with a touch of butter, but I like them just like this.







    Jalapeno Hush Puppies

     

    Author:

    • 1½ c. cornmeal
    • ½ c. flour
    • 1 T. sugar
    • 1 t. baking powder
    • 1 t. salt
    • ¼ c. onion, chopped fine
    • 1 jalapeno, (large, chopped fine)
    • 2 eggs
    • ½ c. milk
    • ½ t. cayenne pepper
    • 4 c. oil, (peanut, vegetable or canola)
    1. Bring large pot of oil to 365º or heat up deep fryer. In a bowl, whisk eggs and milk until thoroughly mixed. In a large bowl mix together cornmeal, flour, sugar, baking powder, salt, onion and jalapeno with a whisk. Add wet ingredients to dry and mix well. Drop with cookie dough scoop (small size) into hot oil until they float and are dark golden brown (about 2½ minutes). Remove with slotted spoon to paper towel lined plate. Sprinkle with salt again if desired while still hot.

    3.2.2208

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