Archive of ‘Bacon’ category

Chicken Wild Rice and Bacon Soup

On a cool Fall day, nothing warms you up better than a hearty bowl of Chicken, Wild Rice and Bacon Soup!  Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks! Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!

I found this recipe in a cookbook I bought for my friend Shari last Christmas!  I gave her the cookbook (she LOVES to cook), and cringed just a bit when she said her son had given her the exact same cookbook, so she gave it back to me and told me to keep it. Gadzooks!  Of course, I did (it was a sacrifice… ha ha), and I have loved finding new soup recipes for our family in it, including THIS one.  My husband and I loved this amazing soup!

The soup has a rather long cook time (60 minutes) in order to soften the wild rice, but other than that (and that really wasn’t a big deal), it was a simple soup to prepare. I recommend this recipe (AND the cookbook) whole-heartedly, and hope you will consider trying it!  Here’s how to make the soup:

Cook bacon pieces in a large, heavy pot.  *TIP: I cut the bacon into 1″ strips with kitchen scissors before cooking, because it cooks faster. Simply stack the bacon, then cut through strips with scissors (or sharp knife). Cook bacon on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes).

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Add minced garlic and dried thyme. Cook for one minute, stirring, so the garlic doesn’t burn. Pour in the white wine. Cook for 3 minutes, stirring often to scrape up any bacon “bits” from bottom of pan (these will add flavor to soup).

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Now add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Once rice is tender, add cooked bacon and chicken to soup. By the way, I quickly cooked the chicken while the soup was cooking, so it was ready to go once the rice was tender. You can also use rotisserie chicken or leftover baked or boiled chicken to save time, as well!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Add the heavy whipping cream. Stir to combine. Return the soup to a low simmer; cook soup, uncovered for 5 more minutes, until heated through, and soup has thickened a bit.

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Once soup has heated through, season with salt and black pepper, to taste. Now it’s ready to serve!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

This is how it looked when I ladled it into our soup bowls… doesn’t it look yummy?  Guess what… it TASTES yummy, too! Serve the soup with some crusty french bread, and enjoy!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

I really hope you will consider trying this soup!  I know it’s hard to look at a picture and wonder if it actually tastes good… but it does!  The kitchen smelled incredibly good, too, while this was cooking!

The leftovers were good for lunch the next day, as well.  You will notice with the leftovers (IF you have any leftovers… wink, wink) that the rice absorbs more of the broth if refrigerated overnight.  Simply add a bit more broth when you reheat the soup, and it will be as good as the first night you made it! Have a great day… and make some SOUP!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook “Williams-Sonoma Soup Of The Day”, published by Weldon Owen, Inc. and Williams-Sonoma, Inc., 2011, page 61.

Chicken Wild Rice and Bacon Soup
 
Prep time
Cook time
Total time
 
Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this delicious, creamy and filling soup!
As Prepared By:
Recipe type: Soup
Serves: 4 servings
Ingredients
  • 6-7 slices thick cut bacon, cut into 1" strips (use kitchen scissors or sharp knife to cut)
  • 1 Tablespoon butter
  • 1 carrot, peeled and chopped
  • 1 yellow onion (medium), chopped
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ¼ cup dry white wine
  • 4 cups chicken broth
  • 1 cup uncooked wild rice
  • 1 chicken breast (skinless, boneless), cooked and chopped (1" chunks)
  • 3 Tablespoons heavy whipping cream
  • Salt and fresh ground black pepper, to taste
Directions
  1. Cut bacon into 1" strips with kitchen scissors. (stack bacon, then cut through strips with scissors or sharp knife). Cook bacon pieces in a large, heavy pot on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.
  2. Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes). Add minced garlic and dried thyme. Cook for an additional minute, stirring, so the garlic doesn't burn. Add wine. Cook for 3 minutes, stirring often to scrape up any bacon "bits" from bottom of pan (these add flavor to soup). Add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.
  3. Once rice is tender, add cooked bacon and chicken to soup. Add heavy whipping cream. Stir to combine. Return soup to a low simmer; cook soup, uncovered, for 5 minutes, until heated through, and soup has thickened a bit. Once soup is heated through, season with salt and pepper, to taste. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks! Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!

Fresh Tomato, Bacon and Onion Fettucine

A few days ago our oldest son popped in for a visit, and ended up staying to have dinner with us. I made this yummy, quick recipe for Fresh Tomato, Bacon and Onion Fettucine, and we enjoyed it very much!Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!
The recipe is one I’ve had for years and years, but do not know the original source, since only the recipe was written down on a little 3×5 card.  I’ve made a few changes to the recipe over the years to suit my taste buds, and let me tell you… it is good!

The basic recipe is actually quite simple… cook bacon, cook pasta, cook a few simple fresh ingredients, combine and serve in about 20 minutes! It tastes wonderful, too!  Here’s how you make this dish:

In a skillet, cook bacon pieces until crisp. Transfer bacon pieces to paper towel to absorb grease.. Drain bacon drippings, BUT LEAVE 1 TABLESPOON BACON DRIPPINGS IN SKILLET (sorry for the slightly blurry photo). **Tip: While bacon is cooking, bring water for pasta to boiling, then cook in separate pot**.

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!
Add chopped onion, tomato, basil and crispy cooked bacon pieces to reserved Tablespoon of bacon drippings in skillet. The photo below is before I added the cooked bacon. (I used a variety of colored tomatoes, but any fresh tomatoes will be perfectly fine!). Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of starchy water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Heat lightly salted water in large pot for pasta. When boiling, add pasta, and cook according to package directions. (Note:  I did this while cooking the bacon and sauce to save time).  I made the fettucine from scratch with my little pasta machine earlier in the day just for fun!  Isn’t it beautiful?  I used it in this meal (because I find it relaxing to make homemade pasta), but absolutely recommend using store bought pasta for the easiest way to make this dish!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

When pasta is finished cooking, drain and add pasta to skillet with the sauce. Gently toss with tongs, to thoroughly coat the pasta with sauce. Cook until heated through, adding an additional touch of water if necessary to thin the sauce to cover.

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Place pasta and sauce onto serving dishes, then garnish with grated Parmesan cheese and a sprinkle of dried or fresh parsley. Serve, and enjoy!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

We really enjoyed this pasta dish with a simple mixed green salad on the side.  The recipe, as written, makes 3 main course servings or 4-5 small side servings.

As I write this blog today, my heart is broken over the Hurricane Harvey destruction and horrific flooding occurring in Texas and Louisiana this week. We are continuing to pray for our fellow citizens impacted by this event, and are hopeful God will meet their needs physically, emotionally and spiritually during and after this tragedy. He is “a very present help in times of trouble”.

Have a good day, friends. May you know God’s unconditional love, no matter what you are going through!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Original Recipe Source: unknown (recipe handwritten on a 3×5 card many years ago)

Fresh Tomato, Bacon and Onion Fettucine
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Main Course
Serves: 3 main or 4 side
Ingredients
  • 6 ounces fettucine noodles
  • 3 slices raw bacon, cut into ½ inch slices
  • ¼ cup chopped onion
  • 1 cup chopped tomato
  • 1 teaspoon minced garlic
  • ½ teaspoon dried basil (or 2 Tablespoons chopped fresh basil)
  • 2-3 Tablespoons starchy pasta water
  • Grated Parmesan cheese (for garnish)
  • Dried parsley (for garnish)
Directions
  1. Heat lightly salted water in large pot. When boiling, add pasta, and cook according to package directions. (I did this at same time I was cooking bacon and sauce).
  2. In a skillet, cook bacon pieces until crisp. Transfer bacon pieces to paper towel to absorb grease. Drain grease from skillet, BUT LEAVE 1 TABLESPOON BACON GREASE IN SKILLET.
  3. Add chopped onion, tomato, basil and bacon pieces to bacon drippings in skillet. Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.
  4. When pasta is finished cooking, drain and add pasta to skillet with the sauce. Gently toss to coat the pasta with the sauce. Heat until hot throughout. Place pasta and sauce onto serving plates, and garnish with grated Parmesan cheese and a sprinkle of dried parsley. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

 

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Swiss Chard with Bacon and Mushrooms

Recently I cooked Swiss Chard with Bacon and Mushrooms as a side dish for dinner, and was pleased with the results. The addition of bacon, mushrooms, onion and garlic to Swiss chard made this quite a flavorful vegetable dish!Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!
I started growing rainbow chard in my garden several years ago, so I enjoy trying new ways to prepare it (in the photo below you can see the young chard-with red and white stalks, growing in our garden)!  Swiss chard is a leafy green vegetable that has been around for centuries. The chard develops large stalks, once mature. The leaves can be green or slightly red, and the stalks can vary in color, such as white, yellow or red. The leaves are very nutritious, and fresh young leaves can be eaten raw in salads.  For this recipe I used red chard, and did not use a published recipe, only my ideas for what might taste good.

Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

Here’s how I made this veggie side dish:

Stack bacon pieces on top of each other. Using a sharp knife, slice bacon into thin strips. Place bacon pieces (sliced) into a large skillet. Cook on medium-high heat, stirring occasionally, until bacon pieces begin to brown (3-4 minutes). Leave all bacon grease in the skillet (this photo is from another recipe, but shows how I slice the bacon).
Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

Add chard stems, sliced mushrooms and chopped red onion to the bacon and bacon drippings in the skillet. Continue to cook until chard stems become slightly tender (3-4 mins).  Add chopped chard leaves, and stir to combine. Continue to cook on medium heat, stirring occasionally, until leaves have wilted and are cooked through (2-3 minutes).

Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

Add minced garlic and stir to combine. Cook for 1 minute, being careful to not burn the garlic. Add salt and pepper, to taste.

Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

Serve hot.

Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

I cut the Swiss Chard stalks into fairly large slices as you can see from the photos, so if you prefer smaller bites, slice them to the thickness you prefer.  Hope you will consider trying this recipe, and as always, I sincerely hope you enjoy it!

Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

Swiss Chard with Bacon and Mushrooms
 
Prep time
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Swiss chard, bacon, onion and mushrooms are featured in this easy to prepare vegetable side dish.
As Prepared By:
Recipe type: Vegetable Dish
Serves: 4 servings
Ingredients
  • 4-5 slices bacon, (cut into thin pieces before cooking)
  • 8-10 mushrooms, sliced thin
  • ¼ cup chopped red onion
  • 3 Tablespoons bacon grease (approx. from cooked bacon)
  • 1 head Swiss chard (I used red chard), chopped and divided (stems separated from leaves)
  • 1 teaspoon minced garlic
  • Salt and Pepper to taste
Directions
  1. Stack bacon pieces on top of each other. Using a sharp knife, slice into thin strips. Place bacon pieces (sliced) into a large skillet. Cook on medium-high heat, stirring occasionally, until bacon pieces begin to brown (3-4 minutes). Leave all bacon grease in the skillet.
  2. Add chard stems, sliced mushrooms and chopped red onion. Continue to cook until chard stems become slightly tender (3-4 mins).
  3. Add chopped chard leaves, and stir to combine. Continue to cook on medium heat, stirring occasionally, until leaves have wilted and are cooked through (2-3 minutes).
  4. Add minced garlic and stir to combine. Cook for 1 minute, being careful to not burn the garlic.
  5. Add salt and pepper to taste, then serve while hot.

Here’s another to pin to your Pinterest boards!Swiss Chard with Bacon and Mushroms / The Grateful Girl Cooks!

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Brussel Sprouts with Bacon and Mushrooms

If you like trying new vegetable dishes, I’m sure you will LOVE this simple side dish recipe for Brussel Sprouts with Bacon and Mushrooms!  We enjoyed these with our dinner recently! This is a perfectly delicious side dish for the holidays or other meals!Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks! Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner or any other meal!
I grew up not liking brussel sprouts at all, but as an adult I have really come to love them… pan-seared, roasted, steamed… practically every way they can be prepared. For this particular recipe I decided to pan-sear brussel sprouts with a small amount of thick-cut bacon, then added sliced mushrooms, shallots, salt, pepper, minced garlic, and finished them with a touch of butter. The results? DELICIOUS! Here’s how to make them:

Chop up bacon (I use kitchen scissors-easy!) and add it to skillet. Cook on medium heat 2-3 minutes, until it is about 1/2 way done.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Add brussel sprouts that have been cut in half.  Continue to pan-sear the brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet if necessary).  Lightly season the veggies with salt and pepper.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Continue cooking until the brussel sprouts begin to soften (3-4 minutes), flipping half way through cooking time.  Add 3 Tablespoons water to pan, and cook until water has cooked away.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add a tiny pat of butter, and stir until butter has melted and coated veggies (**Butter is completely optional, but does add a bit more flavor… just sayin’).

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Remove pan from heat, season with additional salt and pepper (if necessary – to taste), then serve.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

The bacon will be fully cooked , the brussel sprouts tender, and there will be a whole lot of flavor going on!

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

This is a very simple yet tasty side dish to prepare.  I hope you will consider trying these… it’s just another way to get some yummy veggies onto that dinner plate. Plus… everything’s better with bacon, right?  Have a great day!

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Brussel Sprouts with Bacon and Mushrooms
 
Prep time
Cook time
Total time
 
Pan-seared brussel sprouts are enhanced by adding bacon, mushrooms, shallots, and garlic, making this simple veggie side dish come alive!
As Prepared By:
Recipe type: Side Dish
Serves: 2 servings
Ingredients
  • 10 Brussel Sprouts (approx. 5 per person), cut in half (and stem removed)
  • 1-2 slices thick cut bacon, chopped into small pieces
  • Olive oil (only if necessary due to low bacon dripping residue in skillet)
  • salt & pepper, to taste
  • 3 Tablespoons water
  • 4-6 mushrooms, sliced
  • 1 teaspoon finely chopped shallots
  • ½ teaspoon minced garlic
  • 1 teaspoon butter
Directions
  1. Add chopped bacon to medium skillet. Cook on medium heat until about ½ way done. (do not drain bacon drippings).
  2. Add brussel sprouts that have been cut in half (and de-stemmed). Continue to pan-sear brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet only if necessary). Lightly season brussel sprouts with salt and pepper.
  3. Continue cooking until brussel sprouts begin to soften (3-4 minutes), flipping over half way through cooking. Add 3 Tablespoons water to skillet; cook until water has cooked away.
  4. Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add butter, and stir until butter has melted and coated veggies. (Note: Butter is completely optional, but adds good flavor)
  5. Remove pan from heat, season with additional salt and pepper (if needed), then serve.

Here’s one more to pin on your Pinterest boards!Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks! Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner or any other meal!

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Bacon, Mushroom, Spinach And Cheese Omelette

Do you enjoy omelettes? My husband and I sure do… but only eat them a couple times each month. The other day we enjoyed a homemade breakfast together.  I made us each a Bacon, Mushroom, Spinach and Cheese Omelette, and decided to share it on my blog… because it tasted fantastic!Bacon, Mushroom, Spinach and Cheese Omelette / The Grateful Girl Cooks!
Because we both work from our home, we had a late breakfast… which ended up being so filling we didn’t have to eat lunch! I’m so thankful to have opportunities occasionally to leisurely share a nice breakfast together, sip on orange juice and coffee, and talk about the day ahead of us.

I am NOT going to post a printable “recipe” for this omelette, because I know a lot of people like different ingredients in their omelettes. That being said… (and in case you ARE wondering) for 2 omelettes I used: 6 large eggs, tiny bit of milk (approx. 3 Tablespoons), salt and pepper, 2 teaspoon of butter, 4 slices bacon, 6 mushrooms, couple handfuls of fresh baby spinach, and a couple handfuls of grated cheddar cheese.

As to the “process”… this is how I made these delicious omelettes.  To start off, cut 4 pieces bacon into small strips (using kitchen scissors). Slice fresh mushrooms (about 6), then cook mushrooms AND bacon together on medium heat in a large skillet until bacon is done and crisp. The bacon will cook a bit faster because it has been cut into tiny strips.  Remove bacon strips and mushrooms from the skillet and drain them on several thicknesses of paper towels. Set aside.

Bacon, Mushroom, Spinach and Cheese Omelette / The Grateful Girl Cooks!

Bacon, Mushroom, Spinach and Cheese Omelette / The Grateful Girl Cooks!

In medium bowl combine eggs, a little bit of milk, and salt and pepper. Whisk well to combine.

Bacon, Mushroom, Spinach and Cheese Omelette / The Grateful Girl Cooks!
Melt half the butter in a small non-stick skillet on medium-low.  Pour in half the total egg mixture for ONE omelette. As the omelette begins to cook around the edges, slightly lift up the edges with the spatula, tilt pan, and let some of the egg mixture run under the cooked edges all around the pan. I use a rubber spatula to do this. You will slowly let the “runny” uncooked egg mixture run to the underneath side of the cooked egg, and it will cook.

Bacon, Mushroom, Spinach and Cheese Omelette / The Grateful Girl Cooks!

Once almost all of the egg mixture has “cooked”, place a handful of fresh baby spinach leaves onto one HALF side of the omelette.  The spinach leaves will slightly wilt from the heat of the egg mixture.

Bacon, Mushroom, Spinach and Cheese Omelette / The Grateful Girl Cooks!
Now add half of the cooked bacon/mushroom mixture to half of the omelette, on top of the spinach.

Bacon, Mushroom, Spinach and Cheese Omelette / The Grateful Girl Cooks!
Now add a small handful of grated cheese to HALF of the omelette (on top of the bacon/mushroom mixture). I used Cheddar for this one, but use whatever you prefer!

Bacon, Mushroom, Spinach and Cheese Omelette / The Grateful Girl Cooks!

Using a rubber spatula, carefully flip the “empty” side of the omelette over onto the stuffed half, to cover.  The heat from the eggs will slightly melt the cheese. Gently lift and slide the omelette out of the skillet and onto the serving plate.  If you want cheese totally melted, just put omelette (on microwaveable plate) into microwave for a few seconds.  Remove and serve hot.  Repeat same cooking process for the remaining ingredients to make second omelette.

Bacon, Mushroom, Spinach and Cheese Omelette / The Grateful Girl Cooks!

This really is a hearty breakfast… a three egg omelette (can cut back to 2 eggs per person, if desired), a couple pieces of bacon, some healthy spinach and creamy cheddar cheese makes for a delicious start to the day!  If you wish, you can also cut the omelette in half for smaller appetites!  Add a piece of toast, some juice and coffee, and you will be quite full, satisfied, and ready to take on the day!

The beauty of making your own omelette is that you can create one using YOUR favorite ingredients. You can substitute ham for the bacon, add green onions, pepperjack cheese, salsa, etc. The possibilities are endless!  Here’s to starting the day with a great breakfast.

Thanks for stopping by this blog.  My sincere hope is that your day will be blessed by the One who made you and loves you the most.  I know that my own life has been changed forever for the better because of the undeserved grace and mercy God has shown me through His son, Jesus. For that I am truly GRATEFUL.

Bacon, Mushroom, Spinach and Cheese Omelette / The Grateful Girl Cooks!

 

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Candied Bacon Ice Cream

What do you do when providing dessert for a “Bacon-Themed” Dinner? You make Candied Bacon Ice Cream, of course! And, oh boy… was it ever good!Candied Bacon Ice Cream / The Grateful Girl Cooks!
Last summer a small group of friends enjoyed another Themed Dinner. This time our theme was BACON. Everything, from beverages, appetizers, main courses, to desserts had to include some form of bacon. Oh my goodness. It was amazing!

Candied Bacon Ice Cream / The Grateful Girl Cooks!

I am usually in charge of bringing several desserts to our themed dinner parties, so I scoured the internet to find some good choices utilizing BACON. This homemade ice cream recipe was one of them, from celebrated author David Lebovitz… and let me tell you… it was FANTASTIC! Here’s how you make this decadent dessert treat:

First thing I did was to “candy” some thick cut bacon. The instructions are in the recipe that follows, but if you want more in-depth pics, etc. see my previous post for How To Make Candied Bacon.

How To Make Candied Bacon / The Grateful Girl Cooks!
Short version… bacon is coated with brown sugar and baked. Then it is cut into small pieces and cooled to room temp.

How To Make Candied Bacon / The Grateful Girl Cooks!
Combine half and half and whipping cream. Measure out 1 ½ cups of this and put it in a medium bowl, set over another larger bowl filled with ice and water (ice bath). Put a mesh strainer over the top of the cream mixture. Set aside.

Next thing to do is make the ice cream “custard base”. Butter is melted in medium saucepan, then removed from heat. Let it cool down a bit (don’t want it HOT).  Stir in brown sugar, then add the remaining 1 ½ cups of the half and half/cream mixture. Stir to combine; set aside.

Candied Bacon Ice Cream / The Grateful Girl Cooks!

In a separate bowl, egg yolks are whisked together.

Candied Bacon Ice Cream / The Grateful Girl Cooks!

Remove ½ cup of the (warm, not hot) butter/brown sugar/half and half & cream mixture from saucepan. Pour it slowly into the egg yolks, whisking constantly while being added. This helps to “temper” the eggs, so they won’t scramble on you when adding them to saucepan. (I know we’re adding bacon to ice cream, but bacon AND scrambled eggs? I don’t think so!)

Candied Bacon Ice Cream / The Grateful Girl Cooks!

The “tempered” egg yolks are then poured slowly back into the saucepan with the butter/brown sugar/ half and half mixture, whisking while adding.

Candied Bacon Ice Cream / The Grateful Girl Cooks!

The ice cream base is then cooked on low-medium heat until the liquid thickens enough to coat a spatula. Stir constantly while this is cooking, making sure to scrape the bottom of the pan (so the liquid won’t stick and burn on bottom).

Candied Bacon Ice Cream / The Grateful Girl Cooks!

Remove the ice cream base from the heat, and let cool slightly (you don’t want it HOT). Once it has cooled down some, pour the ice cream base through the strainer into the half and half/whipping cream in the bowl over the ice bath, stirring as you pour.

Candied Bacon Ice Cream / The Grateful Girl Cooks!

Add the liquor, vanilla extract and cinnamon to the ice cream base. Stir to combine. Refrigerate ice cream liquid for 2-3 hours until completely chilled. Once totally cold, pour mixture into ice cream maker, and freeze according to manufacturer’s directions.

During the last couple minutes the ice cream is churning, add the chopped candied bacon pieces.

Candied Bacon Ice Cream / The Grateful Girl Cooks!

Once ice cream is done, remove ice cream to a covered container. Place in freezer for several hours until nice and firm. You MIGHT want to sneak a little bitty bite before freezing it, just so you can see how GOOD this stuff is (*QUALITY CONTROL). Just sayin’.

Candied Bacon Ice Cream / The Grateful Girl Cooks!

When ready to serve, remove ice cream from freezer, and dish up a big scoop of this decadent, rich and creamy, frozen treat. I served each scoop with one of my Bacon Pecan Pralines. It was a BACON-THEMED dinner party, and EVERYTHING is better with bacon, after all! Right?

Candied Bacon Ice Cream / The Grateful Girl Cooks!

I love to make homemade ice cream and enjoy trying new flavors each summer. Some recipes I like, some I love. This one sure was a unique recipe, but I gotta be honest… it was absolutely DELICIOUS and I loved it!!! Hope you’ll consider making this on a hot summer’s night (or any night, for that matter!). Think you’re gonna be surprised how good this really is!

Candied Bacon Ice Cream / The Grateful Girl Cooks!

Recipe Source: http://www.davidlebovitz.com/2008/03/candied-bacon-i-1/

Candied Bacon Ice Cream
 
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Bacon makes everything better, right? Including this amazing tasting ice cream with Candied Bacon, cinnamon and brown sugar!
As Prepared By:
Recipe type: Dessert
Serves: 2 quarts
Ingredients
For The Candied Bacon:
  • 5 strips thick cut bacon
  • 8 teaspoons brown sugar (I used dark, but light is great, as well)
For The Ice Cream Base:
  • 3 Tablespoons salted butter
  • ¾ cup brown sugar (packed-I used dark, but can use either kind)
  • 2 cups Half and Half (may substitute 2 c. whole milk if you don't have Half and Half)
  • 1 cup Heavy whipping cream
  • 5 large egg yolks
  • 2 teaspoons dark rum or whiskey
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (this is optional, but USE IT!)
Directions
Make candied bacon before beginning ice cream base.
  1. Preheat oven to 400 degrees. Put the bacon strips onto a baking sheet that has been lined with foil or silicone mat. Leave space between each strip. Sprinkle each piece with approx. 1½ teaspoons brown sugar. Bake at 400 degrees for 12-16 minutes. Halfway through baking time, turn the pieces over, dragging them through the syrup that is on the bottom of foil. Continue baking for rest of cooking time until bacon is nice and dark brown. Remove from oven and let the strips cool on wire rack. Once cool, cut into little pieces (very small pieces!)
Make Ice Cream Base:
  1. In medium saucepan, melt butter. Stir in ¾ cup brown sugar and HALF of the half and half.
  2. Pour the remaining half and half into a bowl. Set the bowl into another bowl filled with ice and water (ice bath). Put a mesh strainer over the top of the bowl with the half and half. Set aside.
  3. In a separate bowl, whisk together the egg yolks. Slowly pour some (not all) of the warm (not hot) brown sugar mixture into the eggs, whisking the yolks constantly while you pour the brown sugar mixture into the bowl. Once mixed together, pour this back into the saucepan with the rest of the brown sugar mixture. Cook on low heat, stirring constantly until the mixture thickens up enough so that it coats a spatula. While cooking, try to keep the bottom of the pan stirred and scraped, so it doesn't stick to the bottom of pan.
  4. Once thickened, slowly pour the mixture through the mesh strainer and into the the half and half. Continue to stir over the ice bath, until the mixture has cooled completely down.
  5. Add liquor, vanilla and cinnamon. Stir to combine. Cover and refrigerate ice cream mixture. Once it is completely cold, freeze in your ice cream maker, according to your manufacturer's directions. Right before the ice cream is "done", pour the candied bacon pieces into the ice cream (or you can stir them in to finished ice cream, if desired).
  6. Place ice cream in a covered container, and freeze ice cream for at least 2-3 hours to ripen it and firm it up. Once firm, scoop it up, serve... and enjoy this delicious ice cream!
Notes
Prep time includes everything (including refrigeration time prior to freezing ice cream). Additional non-active prep time is 2-3 hours AFTER ice cream is done, to firm it up in the freezer.

 

 

 

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How To Make Candied Bacon

Recipes for cookies, salads, desserts, etc. are popping up all the time that include “candied bacon”. It would be helpful to know “HOW” to make Candied Bacon, right? Well… it’s EASY!How To Make Candied Bacon / The Grateful Girl Cooks!
Candied bacon can be used in salads, on appetizers, or even in ice cream. I used this batch of candied bacon in some homemade Candied Bacon Ice Cream. Amazing!

Here’s how you can easily make candied bacon: First line a baking sheet with aluminum foil (or a silicone mat). If using aluminum foil, put the shiny side down. Lay strips of bacon down on the foil.

How To Make Candied Bacon / The Grateful Girl Cooks!

Sprinkle approximately 1½ – 2 teaspoons brown sugar over the length of each piece of bacon.

How To Make Candied Bacon / The Grateful Girl Cooks!

The strips of bacon looked like this. Put the bacon in a preheated 400 degree oven and bake it for 12-16 minutes. About half way through the baking time, turn the bacon strips over and pull them through the syrupy glaze (to coat) on the baking sheet.

How To Make Candied Bacon / The Grateful Girl Cooks!

After turning the bacon over and dragging the pieces in the brown sugar syrup on the foil, continue baking for the rest of the baking time, until the bacon is done and dark in color.

How To Make Candied Bacon / The Grateful Girl Cooks!

Remove the bacon strips to a wire rack and let cool completely.

How To Make Candied Bacon / The Grateful Girl Cooks!

Once candied bacon has cooled, chop it up or cut with kitchen scissors into small pieces. It is now ready to be added to a great salad, or recipe that requires candied bacon. If you’ve never had a mixed green salad with candied bacon bits added, you’re missing out! It’s a great addition.

How To Make Candied Bacon / The Grateful Girl Cooks!

See how easy that was? The sugary, salty taste of the bacon bits is AMAZING! Hope you’ll try this easy technique for making candied bacon. You can store the bacon bits in an airtight covered container in refrigerator for a couple days, OR you can freeze them for a couple weeks ahead of when you will be using them! Try not to eat them all BEFORE adding it to a recipe!

How To Make Candied Bacon / The Grateful Girl Cooks!Recipe Source:  http://www.davidlebovitz.com/2008/03/candied-bacon-i-1/

How To Make Candied Bacon
 
Prep time
Cook time
Total time
 
Candied bacon is becoming a popular ingredient in desserts, salads, etc. Here's how to quickly make this sweet/salty treat!
As Prepared By:
Recipe type: Miscellaneous
Serves: As many servings as desired
Ingredients
  • Bacon strips (as many as desired)
  • Brown sugar (can use dark or light-I use dark)-will need 1½-2 teaspoons per slice of bacon
Directions
  1. Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil (or a silicone mat).
  2. Place bacon strips in single layer on foil.
  3. Sprinkle each piece of bacon with 1½ - 2 teaspoons brown sugar.
  4. Bake at 400 degrees for 12-16 minutes. Halfway through the baking time, turn the pieces over and drag them through the brown sugar glaze to coat. Finish baking time. Remove from oven when bacon is done and is dark brown in color. Place bacon strips on wire rack to cool completely.
  5. Once cooled to room temp., cut or chop bacon into small pieces. Bacon pieces may be stored in a covered airtight container in refrigerator for a couple days. Bacon can also be stored in freezer for a couple weeks prior to using.

 

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Corn, Bacon & Potato Chowder

When it’s cold outside, a big pot of hot soup always helps to take the chill off! A few days ago, on a drizzly, cold Pacific Northwest day, I made Corn, Bacon & Potato Chowder, from a recipe I’ve used for over 30 years. This thick, creamy chowder is easy to prepare, very filling, delicious, and is an old family favorite!Corn, Bacon & Potato Chowder / The Grateful Girl Cooks! This thick, creamy chowder with potatoes, corn, and bacon is very filling and delicious, and easy to prepare. Perfect hot soup for a cold day!
The recipe is simple to prepare, and the reward for a small amount of your time is a big pot of thick, tasty chowder! Here’s how easy it is to prepare:

Start by cooking the bacon. (Bacon makes everything good). Fry the bacon until crisp. I like to stack the bacon, slice into thin strips, then fry it in the pan I am going to use for the soup.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!
Frying the bacon in the same pan I cook the soup in, makes this a one pot meal! Less cleanup!  YES!!!

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Once bacon is really crisp, remove (using a slotted spoon) to a paper towel lined plate.  Set a few bacon pieces aside to garnish the soup with later, if desired.  Leave 3 Tablespoons of bacon grease in pan, and discard the rest.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Add onion and celery (including celery tops) to the 3 Tablespoons bacon drippings left in the pan. Cook & stir until onion is tender (3-4 minutes).

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Add 3 Tablespoons flour (this will act as a thickening agent for your soup). Stir to combine, and cook on low heat for a minute or two (this helps to “cook out” the floury taste).

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Add milk to pan. Stir well, to combine. Heat to boiling, stirring constantly (scraping bottom of pan, so it doesn’t stick). Once it boils, cook for one more minute, stirring constantly. The mixture will thicken as it cooks.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

The next step is to add in the cream style corn, potatoes, bacon, salt and pepper. Here is a photo of the kind of potatoes you need for this recipe. They are called new potatoes or whole white potatoes at the grocery store.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Drain, then dice the potatoes before adding them to soup. I cut them in half length-wise, then in half again lengthwise, then dice.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Once potatoes are diced, add in the potatoes, cream style corn, bacon pieces, salt and pepper; stir to combine.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Cook only until heated through. Taste test; add additional salt and pepper to suit your taste.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Ladle the soup into bowls (or cups). If you use bowls, it will make 4-5 servings. If you use small mugs or cups, it should make about 6-8 servings.  Garnish with reserved bacon pieces, and chopped celery tops, if desired. Enjoy this hearty, filling soup!

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

I really hope you will consider making this soup… it is so good for lunch OR dinner, especially on a cold day!  Have a great day, and may God bless and hold you close throughout it.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Recipe Source: I got this recipe from my sister-in-law over 30 years ago, written on a 3×5 card. Do not know the original source, however!

Corn, Bacon & Potato Chowder
 
Prep time
Cook time
Total time
 
This simple, comforting chowder features corn, bacon, and new potatoes, and will warm you up on a cold day!
As Prepared By:
Recipe type: Soup
Serves: 4-6 servings
Ingredients
  • ½ pound bacon (I used 6 thick slices bacon)
  • ½ cup chopped onion
  • ½ cup sliced celery (including the celery tops)
  • 3 Tablespoons flour
  • 4 cups milk
  • 1 can cream style corn
  • 1 can new potatoes (whole white), drained and diced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Bacon pieces and celery tops (chopped), for garnish if desired
Directions
  1. In large soup pot, cook bacon until crisp; drain and set aside (save a few bacon pieces for garnish). Leave 3 Tablespoon bacon drippings in pan (discard the rest).
  2. Add onion and celery; cook/stir until onion is tender (3-4 minutes).
  3. Add and blend in flour; cook over low heat for 1-2 minutes, stirring constantly.
  4. Stir in milk, mix well to combine. Heat to boiling, then boil for 1 minute, stirring constantly.
  5. Add in creamed corn, diced potatoes, bacon pieces, salt and pepper to pan. Heat only until heated through. Taste test soup; add additional salt/pepper, if necessary, to suit your taste.
  6. Ladle soup into serving dishes. Garnish with crisp bacon pieces and chopped celery green tops. Serve hot, and enjoy!

Here’s one more to pin on your Pinterest boards!Corn, Bacon & Potato Chowder / The Grateful Girl Cooks! This thick, creamy chowder with potatoes, corn, and bacon is very filling and delicious, and easy to prepare. Perfect hot soup for a cold day!

 

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Breakfast Burritos

Have you ever eaten or made a Breakfast Burrito before?  I tasted my first breakfast burrito about 8 years ago when called in to work overtime on a Saturday morning by my former boss. He bought breakfast burritos for all of us, and that was my first taste of one, but not my last!Breakfast Burritos / The Grateful Girl Cooks!
They are very easy to make at home, so thought I would share a quick “how to” in case you would like to try making them yourself! This is a simple version… eggs, bacon, cheese and salsa… but add whatever additional ingredients you would like… to make it your own! Here’s how you make one:

Mix together a couple eggs with a bit of milk. Add mixture to non-stick skillet that has been sprayed or buttered. Season eggs with salt and pepper (to taste).

Breakfast Burritos / The Grateful Girl Cooks!

Add one slice of pre-cooked, crumbled bacon to the eggs. Mix together; scramble eggs on medium low heat until done.

Breakfast Burritos / The Grateful Girl Cooks!

Place a medium sized flour tortilla between two paper towels and microwave for 20 seconds. Remove the warm tortilla and place scrambled egg/bacon mixture down the center of tortilla.

Breakfast Burritos / The Grateful Girl Cooks!

Add a handful of grated cheddar cheese (can also use pepper jack, if desired), and then spoon some salsa on top. If you are not eating these right away, I would suggest putting the salsa on top of the eggs, THEN covering the salsa with the grated cheese. (This will help the salsa not to soak the tortilla too much while waiting for someone to come eat it). You can also wrap the breakfast burritos in aluminum foil once done, to keep warm.

Breakfast Burritos / The Grateful Girl Cooks!

Roll up tortilla (burrito style), by first turning up one end of the tortilla. Once end is turned up, tightly roll the tortilla over the filling and place on serving plate.

Breakfast Burritos / The Grateful Girl Cooks!

Breakfast Burritos / The Grateful Girl Cooks!

Serve with a side of salsa on the side for an extra kick. I don’t normally cut them in half, but did for the photo, so you could see the inside of the Breakfast Burrito.

Breakfast Burritos / The Grateful Girl Cooks!

There’s no need to post a recipe… this is just a very easy way to make a quick breakfast burrito. The best part is just to make it your own. Add some cilantro, some green onion slices, spinach, avocado, etc. if you wish.  You really can’t hurt these!

Have a wonderful weekend, friends. Be kind to each other out there!

Breakfast Burritos / The Grateful Girl Cooks!Here’s one more pic to pin on your Pinterest boards!Breakfast Burritos / The Grateful Girl Cooks!

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Maple Bacon Pecan Truffles

This morning I am posting a recipe for Maple Bacon Pecan Truffles that I made for a bacon-themed dinner we enjoyed with dear friends a couple months ago. They’re sooo good!Maple Bacon Pecan Truffles / The Grateful Girl Cooks!
This was an extremely hard post to write, because I began to write this post over a week ago, but then tragedy struck. The host for that dinner (my husband’s best friend) passed away very suddenly this past weekend, and we have been in shock ever since, grieving his loss. He and his wife were two of our very best friends so we grieve for her, as well. Our comfort comes because our dear friend Richard believed in and knew Jesus, so we know this is a “temporary” loss, because we trust in God’s Word that we will see him again in heaven. How we long for that great reunion!

Richard… this one’s in your honor today, as I know you tried these truffles the last time we shared a meal together. We loved you… with all our hearts, and miss you terribly already.

Soooo… *takes a deep breath** … Here’s how to make these really delicious truffles, (which I adapted from my recipe for Maple Cream Bon Bons) for our Bacon Themed dinner. I figured bacon makes everything better, so that was my inspiration. Here’s what I did:

First, cook 6-7 slices of bacon until VERY crisp.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

When bacon is crisp, drain, cool, then crumble or chop it up into very small pieces. Set aside a small amount to be used for garnishing the finished truffles later.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Place the butter, powdered sugar and ,maple flavoring in a large bowl or base of electric stand mixer..

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Using an electric mixer, cream these ingredients until fully combined and creamy.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Add chopped pecans and most of the bacon crumbles (set some of the bacon crumbles aside for garnishing truffles later). Mix well until combined. Refrigerate mixture for a while to let it chill and firm up.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Once mixture is chilled, shape the mixture into 1″ balls, by rolling them between your hands. Place dough balls onto a wax paper covered cooking sheet, then place them into freezer for 1/2 an hour to firm up again. Remove truffles from freezer and carefully dip each one into the melted chocolate/butterscotch coating. My picture turned out blurry (sorry), but I use a toothpick inserted into truffle to dip into the chocolate, and a spoon to help cover each one.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Dip each truffle completely in chocolate, then place onto wax paper or aluminum foil. Use another toothpick to help pull the first toothpick out of the truffle. See the little holes on top of the chocolate covered truffles? Repeat until all truffles are coated.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Spoon a little melted chocolate over the hole created by the toothpick to cover it up. Then sprinkle a few bacon crumbles over the top to garnish.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Let the finished truffles sit for a while (at least half an hour), to allow the chocolate to firm up, then place them into little candy sized paper wrappers, as shown. Keep truffles in a covered container in the refrigerator until you are ready to serve.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Here’s an inside view… they are at their very best served chilled!

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Hope you enjoy them. The maple, pecans, bacon, chocolate and butterscotch flavors make this an INCREDIBLY delicious truffle, and they really aren’t that hard to make, either!

God Bless You. Have a great day. Hold your family and friends close. Let them KNOW you love and care for them. Life IS short.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Maple Bacon Pecan Truffles
 
Prep time
Total time
 
Maple, Bacon, Pecans, Chocolate and Butterscotch all combine in a delicious truffle!
As Prepared By:
Recipe type: Dessert
Serves: 4-5 dozen
Ingredients
For Truffles:
  • 1 cup butter (2 cubes)
  • 3½ cups powdered sugar
  • 3 Tablespoons Maple flavoring
  • 1½ cups pecans, chopped (may substitute walnuts)
  • 6-7 slices bacon, cooked crisp, and crumbled (reserve some to garnish finished truffles)
For Truffle Coating:
  • 2 cups semi-sweet chocolate chips
  • 1 cup butterscotch chips
Directions
  1. Cook bacon slices until very crisp. Drain, then crumble or chop into small pieces once cooled. Set aside.
  2. In a large bowl, use an electric mixer to cream the butter, powdered sugar, and maple flavoring until smooth.
  3. Stir in chopped pecans and most of the bacon crumbles (remember to save some for garnishing the finished truffles!)
  4. Place bowl in refrigerator for half an hour to let it firm up a bit.
  5. When chilled, shape the dough into 1 inch balls, by rolling the dough between your hands (yes, it might be a bit messy...) Place the dough balls onto a wax paper or foil lined baking sheet and place into freezer for about half an hour or so. (You want the dough to be very chilled before dipping in chocolate).
  6. While dough is in freezer, make the chocolate/butterscotch coating. In a microwavable bowl, melt the chocolate and butterscotch chips (30 seconds on HIGH. Stir. 30 seconds on HIGH. Stir again. Watch carefully so that you don't burn the chocolate. At this point the chips should be melted and smooth after stirring the second time; if not, microwave an additional 15 seconds, then stir again.
  7. Dip dough balls into coating mixture one at a time (I insert a toothpick into the dough ball, dip, cover with coating then remove, allowing the excess to drip back into the bowl. You may find it helpful to use a spoon to help coating the truffle. Place each coated truffle onto wax paper or foil-lined baking sheets. Remove the toothpick after each one, and re-use on the next truffle.
  8. When all have been coated, hide the toothpick hole with a small bit of chocolate coating, then sprinkle (while it is still wet) with a few bacon crumbles for garnish.
  9. Let truffles sit until chocolate firms up. Place each truffle in a candy paper wrapper, if desired. Store in a covered container in refrigerator until chocolate has hardened and is ready to serve. These truffles are at their best when completely chilled.

 

 

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