Bacon

Maple French Toast and Bacon Cupcakes

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Maple French Toast and Bacon Cupcakes

Prep Time: 40 min
Cook Time: 40 min
Serves: 12 cupcakes

Ingredients

For the Cupcakes:
1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)

For the Frosting:
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners’ sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped (optional)

Directions
Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.

Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.

Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

Bacon Wraps Recipe

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Bacon Wraps Recipe

This is a great appetizer, party snack, or hor d’oeuvres

Box of Toothpicks
1 Pound of Bacon, thick sliced is best
2 cans of Water Chestnuts
Thick Teriyaki Sauce*

Cut each piece of bacon in half. Wrap one piece around a water chestnut and secure with a toothpick. Place in bowl of teriyaki sauce, be sure to turn every once in a while so that it’s fully coated. Repeat until bacon and waterchestnuts are gone. Place on a cookie sheet covered with foil and bake at 350 for about 15 minutes. The bacon should look cooked and be fairly stiff.

Serve as finger foods with teriyaki sauce as a side dip.

Alternatives:
Substitute flavored soy sauces or other thick sauces such as BBQ sauces. Asian inspired flavors work best.

Thinner cut bacon can be used, but can be overpowered by the sauce and the chestnuts. If you go this route, be sure to reduce the cooking time to ten minutes and don’t soak in the sauce.

*Or Teriyaki Glaze. Thinner teriyaki sauces can be used, but you’ll want to let them soak for a while longer.

Cheese Soup Recipes

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Cheese Soup Recipes

No clue where I got the basic recipe from. The Internet surely, but it’s been heavily modified so would be hard to find.

“Basic” Cheese Soup

3/4 cup butter
1/2 cup thinly diced celery
1/2 cup flour
1/2 cup thinly diced carrots
1/2 cup thinly diced onion
2 tablespoons Parmesan Romano Cheese
5 Cups Chicken or Vegetable Stock
6 Ounces Cheddar Cheese

Melt butter; saute vegetables until done but not browned. Blend in flour. Slowly add chicken or vegetable stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese. Add Salt and Pepper to taste

Beer Cheddar variation
As above, add 1 bottle of beer (Dark Ales are best,) along with the cheese

Meat Variation
Add 1 cup chopped ham (Serrano or other salty thin sliced hams work best,) or 8-12 chopped pieces of Bacon, or 4 chopped Sausages, or one chopped Kielbasa

Extra Cheesy Variation
Add 1/2 Cup White Cheddar, 2 Ounces Blue Cheese, 6 ounces Pepper Jack

Mexican Variation
Add 4-6 chopped Jalapenos or Habaneros – Do NOT Saute and remove seeds to decrease the heat. You can bake them in the oven for 4-6 minutes at 400 to give them a crispy “fire roasted” texture/flavor.

Quick Variation
1 Can of Campbell’s Cheddar Soup prepared as on can
4 Ounces Grated Cheddar Cheese (a large handful)
2 Ounces Grated Jack or Mozzarella

Rick’s Variation
Add 1/2 Cup White Cheddar, 2 Tablespoons Worcestershire Sauce, six cloves of crushed garlic, Tabasco or Dave’s Insanity Sauce to taste