Tag Archives: butter

Bacon Wednesday: Pull-Apart Bacon Cheese Bread

Pull-Apart Bacon Cheese BreadWe 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.


Bacon Wednesday: Bacon, Brown Sugar and Honey Buns

Bacon Brown Sugar Honey BunsYou 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.

Bacon Wednesday: Grilled horseradish Cheddar, apple and bacon sandwiches

Cheddar Horseradish, Apple, Bacon Sandwich

Here is your moment of zen.

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.

Bacon Wednesday: Peanut butter, bacon and apple sandwiches

Sometimes Bacon Wednesday is a huge production, and sometimes the Chicks have to squeeze it in among other duties, like actual work. Today was one of those days.  Chick One had an 8 a.m. meeting at the Center for Nonprofit Management and a 1 p.m. training session at the Office of Emergency Management. Chick Two faced the daunting task of trying to get our smaller warehouse ready for a giveaway next week. Right now it is packed to the ceiling with recent bulk donations (yea!).

So Betsy had seen a photo of a peanut butter, bacon and apple sandwich on one of the many bacon sites she stalks for ideas. Quick, easy and, I thought, not extremely exciting. OMG. I was so wrong. My son, Noah, has a phrase when he eats something particularly wonderful: “It makes my stomach dance.” Oh, the stomachs were dancing at the Community Resource Center World Headquarters at about 12:15 p.m. today.

The combination of the peanut butter with the salty bacon and crisp apple is completely addictive. It didn’t hurt that we grilled them, adding another layer of buttery crunchiness to the sandwich. We will so be having these again for Bacon Wednesday. Next week, we’re thinking about substituting bananas for the apples, channeling Elvis right over to 218 Omohundro Place.

Peanut butter, bacon and apple sandwiches

For each sandwich:

Two slices hearty white bread


Peanut butter (if you use organic you’ll feel better about yourself)

3 strips crisp bacon (bake it in the oven at 400 degrees for 20 minute and you’ll get perfectly flat slices)

Enough thin slices of Granny Smith apples to cover the sandwich


Remove the crusts from the bread. You don’t have to do this, but it makes for a prettier presentation. Butter the bottom slice and place butter side down on a cutting board. Top with a thin layer of peanut butter, the 3 strips of bacon, and the slices of Granny Smith apple. Spread another thin layer of peanut butter on the remaining slice of bread and place the bread peanut butter side down on top of the apples. Butter the top and grill the sandwich over medium heat until both sides are golden brown.

Bacon Wednesday: The Bacon Butty

Oh, yes. I anticipate a lot of porn traffic on this one. The bacon butty is an English sandwich. It’s about as popular across the pond as the hamburger is here in the states. And it’s the essence of simplicity. There are only three ingredients: bread, butter and bacon. Really, what else do you need? I don’t know if “butty” refers to butter or the size of your posterior once you finish eating one.

There is really no recipe for this. You simply fry up some bacon, slather butter on some bread (we used a crusty French bread), toast the bread until the butter melts and the bread gets a little crispy, and then pile on the bacon. I mean PILE on the bacon.

The photos in this post have those special black bars at the top and the bottom because I frame-grabbed them from our first ever video at CRC World Headquarters! This was an experience because I truly did not realize that Betsy is camera shy. She’s so outgoing, so vivacious. But when that camera started rolling she shut up tighter than a clam. “No, I don’t want to talk! Stop the camera! You talk!”

Alright, already. I talked. So we are bringing Bacon Wednesdays to the world now. And a lot of other things, too. We’ll make videos about our wonderful nonprofit partners and what a giveaway day is like, how our CRC Community Garden is growing, and maybe we’ll finally be able to bring to the screen the world premiere of the Monkey Dance Off. We spent an arduous three hours shooting it, but it still has not left the editing room.

Please check out the Bacon Butty on You Tube. And share us, like us, give us some lovin’. Bring home the bacon for the Chicks.

By the way, on a serious note, we outfitted a classroom at the New Hope Learning Center with bookshelves and file cabinets today. And we placed 21 desk chairs with another partner that serves the disadvantaged elderly. We’re not all about the bacon. Well, not always.

Bacon pancakes

It is once again Bacon Wednesday at the world headquarters of the Community Resource Center.

We are particularly deserving of Bacon Wednesday this week because we held the giveaway yesterday and Monday. More than 60 of our nonprofit partners got basic necessities for their clients such as soap, shampoo, hand sanitizer, cleaning supplies and laundry detergent. Telling mission moment of the day: “Oh, this is terrific,” said one of our partners. “Laundry detergent that isn’t watered down.” It never occurred to me that people would water down laundry detergent to make it stretch. Could we talk about that in the General Assembly rather than introducing stupid, meaningless bills (take your pick)?

But I digress. This week for Bacon Wednesday we are having strips of West Wind Farm bacon enrobed in pancake batter. Yes! We have found a wealth of promising bacon applications on Pinterest. In the coming weeks we will be sampling bacon-wrapped pretzels, bacon-wrapped Tater Tots and maple French toast and bacon cupcakes. Today we kept it simple. Take cooked bacon and put it on a griddle or in a frying pan. Cover with pancake batter (we used the Bisquick batter you just mix with water in the plastic jug). Slather on the butter (real butter, naturally) and drizzle with maple syrup (also real, naturally – you did know that most “maple syrups” are really corn syrup and maple flavoring?).

Amazing how a few strips of bacon and some pancake batter can brighten up your day. Transformational, really.