Betsy does not cook so you should take a look at these spectacular bacon and cheese stuffed crescent rolls and be extremely impressed.
Betsy volunteered to provide an offering for Bacon Wednesday this week and found the perfect recipe on Pinterest (where all interesting things live). It only has three ingredients – cooked bacon, Monterrey Jack cheese and crescent rolls.
Betsy threw caution to the winds and added sliced cherry tomatoes for a splash of color and because she can now say she ate her vegetables today. I can report to you that they’re super yummy and easy to make. The recipe comes from a blog called The Food Charlatan. Here’s the link to the recipe. Happy Bacon Wednesday!
We have volunteers in the warehouse today so naturally we had to offer them some sustenance since it’s about 42 degrees below zero out there. Nothing says lovin’ like some bacon cheese bread. It has no redeeming nutritional value unless you count the flecks of onion and green pepper. I say let’s count them.
Pull-Apart Bacon Cheese Bread
12 strips of bacon, cooked until crisp and crumbled
1 teaspoon vegetable oil
1/3 cup diced red onion
1/3 cup diced green pepper
1 16 1/3-ounce can buttermilk biscuits
4 tablespoons melted butter
½ cup shredded sharp Cheddar cheese
Preheat the oven to 350 degrees.
Heat the vegetable oil in a sauté pan and fry the onions and peppers until they are soft and beginning to brown.
Cut the biscuits into quarters and put them in a bowl, along with the bacon, onions and peppers.
Add the melted butter and combine thoroughly. Add the cheese.
Put the bread mixture into a greased 9-inch bundt pan. Bake for 30 minutes.
You won’t want these. Really, you won’t. That is why we have eaten all of them just to save you the trouble. It’s 20 degrees in the warehouse and the Chicks have to keep their strength up.
These buttery bites of bacon goodness are from a website called Oh, Bite it! Don’t get flustered. It’s a food website. Here’s the link to the recipe. Enjoy and Happy Bacon Wednesday!
Bacon Brown Sugar Honey Buns
1 stick of melted butter
1/3 cup of packed brown sugar
½ cup honey
12 ounces bacon, cooked until crispy and crumbled
½ cup chopped pecans (optional)
1 container of Pillsbury Crescent Rounds (8 count) or regular Crescent Roll dough cut into 3-inch rounds
Preheat the oven to 350 degrees. Melt the butter in the microwave and add the brown sugar and honey, whisking well to thoroughly combine.
Divide the butter/brown sugar/honey mixture between eight cupcake wells. Top with the bacon and pecans, if using. Place one Crescent Round or piece of Crescent dough in each cupcake well.
Bake for 15 minutes or until the rolls are golden and firm. When you unmold the honey buns, some of the topping will remain in the cupcake wells. Just scoop it out and add it back to the top of each bun. As the buns cool, the topping will solidify.
Warehouse work is hard. Lots of lifting, toting and pallet jacking around our 5,000-square-foot palace of concrete and cinder block. So the Chicks can justify a bacon splurge every Wednesday. Just to keep our strength up, of course.
This is an easy one – sweet, heat and salt. The sweet and heat come from red pepper jelly. If you don’t know what that is, you’re not from around here. The salt comes from our delectable bacon, which we fry up in an electric skillet at the CRC World Headquarters Test Kitchen.
Just bake up a few biscuits (we’re remarkably adept with a toaster oven). Then load on the bacon and top with a dollop of red pepper jelly.
Super delicious, super easy. We usually use two strips of bacon to a biscuit. But no one will judge you if you add more.
We apologize. We’ve been away. But we’re back now.
See, here’s how it works in the nonprofit world. Everyone goes all out for about 50 weeks a year. And then around the middle of December we’ve just done all we can do. So, barring an emergency, we just take the rest of the year off. Of course, we had an emergency Christmas week when Miss Brenda of United Neighbors of Edgehill needed some scarves for 27 little old ladies that had somehow been unaccounted for in the Christmas Giveaway. So naturally I went down to the warehouse, which was about as cold as Antarctica, and found some very beautiful new scarves for the ladies.
We were all ready to gear back up in early January when that dang Polar Vortex came swooping out of Canada.
The Chicks are not Polar Vortex kind of people, especially in an unheated warehouse (well, there is the capability of heat if Chick One wasn’t too cheap to turn it on). There weren’t enough layers of long underwear to get us to go to the warehouse. And when we got back, wouldn’t you know it. The Polar Vortex ate our Backflow Preventer, which keeps icky water from coming into the building (we had quite enough of that in 2010, thank you very much).
See that giant crack? We though we might just be able to put some duct tape over it, but our friendly plumber said that would not be advisable. And while he installed a new one (why do Backflow Preventers cost $800?), we had no water so that pushed us back a little more.
But now we have a brand spankin’ new Backflow Preventer and we’re pretty darn proud of that. Sometimes we just stand in the parking lot admiring it.
We’ve got lots in store for early 2014. We’re ecstatic that we’re getting a new website that will be as cool as the Chicks are and will work on mobile devices. More on that as we get closer to the launch, but the picture at the top of this post is involved. And we’re relaunching our Partner Visit Days, when we venture out from the warehouse and see first-hand what our wonderful nonprofit partners do when they’re not picking up stuff at the warehouse. We’ll take you along.
And after a hiatus due to Chick One’s lack of imagination, we are revving up Bacon Wednesdays again. I know you won’t visit us on the blog to read about us putting together emergency hygiene kits (we’re doing that, too) or to marvel at the efficiency of our Backflow Preventer. But I think a little bacon love will lure you back.
The things the Chicks have to do for our jobs. Yes, most of the time we’re writing grants and giving away stuff, but occasionally we are called upon to do completely wacky “work”. Like last week just before Saturday’s Swine Ball, which benefited CRC. Betsy was completely engrossed in making Silent Auction baskets. The conference room was filled with books, jewelry, purses, scarves, knick-knacks, doo-dads and thingamajigs that all had to be mixed, matched and arranged in baskets. The girl was practically giddy with excitement. She loves this kind of stuff.
I, on the other hand, was in charge of the Bacon Bar. How can you have a Swine Ball without a Bacon Bar? Sadly for me, I grossly underestimated how much time it would take to cook 30 pounds of bacon. As it turns out, it takes four days. Not 24-7, of course. But a good six hours every day for four days. That also counts the time it took to make the peanut butter, chocolate chip and bacon cookies and the pimento cheese bacon crisps. Let’s just say I was concerned about Acute Oven Failure as the poor thing didn’t get turned off much. And, yes, the best way to make bacon is to cook it in the oven on a rimmed baking sheet, 400 degrees for 20-25 minutes depending on the thickness of the bacon. Then it had to cool on a cooling rack in the microwave because if I left it on the counter, the cats would have…well, we won’t go there.
It was a huge success, the Bacon Bar. The pimento cheese bacon crisps were the favorite. And thank you, Betsy, for making your grandmother’s pimento cheese. It had the perfect processed-cheese consistency that melted beautifully in the broiler.
I don’t know if we’ll add “basket making” and “bacon cooking” to our job descriptions yet. But we just might.
This is tremendously exciting.I am reviewing my options for the Bacon Bar that is part of the Swine Ball this year. If you live in Nashville, you may know that there is a Swan Ball, which is attended by extremely wealthy people and to which hardly anyone, relative to the size of the city, is invited. And then there is the Swine Ball, which requires that you wear pig noses, participate in a hog calling contest and get pretty sloppy drunk. My kind of party as long as you have a designated driver or a hotel room within walking distance.
This year, my nonprofit is a beneficiary of the proceeds. And since the Community Resource Center is renowned worldwide, or at least within a three-block radius, for our Bacon Wednesdays the Chicks are sponsoring a Bacon Bar. I guarantee you that the sad people attending the Swan Ball who must make do with some catered steak meal would be shoving each other out of the way to get to a Bacon Bar.
So here’s what I’ve got so far: bacon-wrapped cocktail weenies; spiced bacon twists; peanut butter, dark chocolate chip and bacon cookies; and what Betsy/Chick II calls Bacon Classic (just your basic cooked bacon unadorned). Yes, I love that part of my job is to stay home and cook bacon.
But I need a couple more options. What have you got for me? Here are the rules. It can’t take a long time to prepare because I’m making all the Bacon Bar offerings myself for 150 people (anyone want a free jar of bacon grease – I’ll have about 20 of them).And it has to taste good, even sitting at room temperature for an hour or so. No, I am not worried about food safety. Bacon is cured.And the Swine Ball patrons will already be pickled.
As some point, even a bacon fanatic runs out of inspiration. We’ve had bacon every way you can think of – bacon sandwiches, bacon pancakes, bacon muffins, bacon quiches and, as Betsy likes to say, Bacon Classic (just bacon).
So when inspiration fails, we turn to Sonic. The bacon cheeseburger, please. Sonic always has crisp bacon. And the nice man who lives in the drive-in speaker never judges when we ask for double bacon. Sonic also has a delicious BLT, but Betsy never orders that because lettuce is not on Betsy’s Picky Eater Approved List.
It’s Betsy’s birthday tomorrow and so after inspecting her bacon cheeseburger to make sure there was nothing green inside the bun, she decided to decorate her sandwich with Cheeto candles. Cheeto’s are on the approved list.
That’s right. Betsy is turning 2 tomorrow. So let’s all wish her a happy birthday. I was thinking about getting her an Easy Bake Oven, but baking is not on the approved list either.
We have a guest appearance today by Chick One’s alter ego… me!… wearing my other hat as the author of The South in My Mouth. It has come to my attention that many people do not know how to cook bacon. They think a skillet is required. In fact, it is discouraged. Here’s the correct way to make bacon. Now, go do it. Really. You’ll feel better.
This week for Bacon Wednesday, I prepared grilled horseradish Cheddar, apple and bacon sandwiches for Chicks Kim and Betsy. Of course, Kim is the adventurous eater and loves a little heat in her food. But I suspected Betsy would balk at the thought of horseradish so I also bought some butterkase, which is a mild, creamy cheese sold at my beloved Publix.
So if you like to walk on the wild side, here’s the assembly: Two pieces of Pepperidge Farm Pumpernickel, a shmear of Durkee Famous Sauce, two slices of horseradish Cheddar, thinly sliced tart apple (like a Granny Smith), 3 strips crisp bacon and one slice butterkase. Grill in real butter. Don’t eat the rest of the day and wear a surgical mask to any meetings you have to attend after lunch.