Type what you have

Ingredients

• ✓ bacon
• milk
• unsweetened chocolate
• white sugar
• butter
• vanilla extract

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on paper towels; set aside.
2. 2 Stir milk and unsweetened chocolate in a large saucepan over low heat until chocolate melts and mixture is thoroughly combined, 2 to 3 minutes; stir in sugar all at once. Whisk mixture, trying to clean the sides of pan as much as possible.
3. 3 Bring the mixture to a boil and cook, stirring constantly, until a candy thermometer inserted into the middle of the fudge reads 236 to 238 degrees F (110 to 115 degrees C), or candy forms a soft ball when dripped into cold water. Remove from heat as soon as candy hits the correct temperature; stir in bacon.
4. 4 Place butter squares onto fudge mixture and pour vanilla extract over the top. Set aside with thermometer in the fudge; do not disturb pot until temperature has dropped to 110 to 115 degrees F (43 to 46 degrees C).
5. 5 While fudge is cooling, line an 8x8-inch baking dish with aluminum foil and coat with butter. When fudge has reached 110 to 115 degrees F, stir in butter and vanilla extract thoroughly into the fudge; pour fudge into prepared pan.
6. 6 Refrigerate fudge for 30 minutes, then score the fudge in desired piece sizes; return to refrigerator for 2 more hours. Cut into pieces to serve.

By DWCarlson

Ingredients

• ✓ bacon
• brown sugar
• heavy cream
• milk
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line a baking sheet with aluminum foil.
3. 3 Place brown sugar into a shallow bowl; press bacon slices into brown sugar on both sides to coat.
4. 4 Lay bacon slices onto the prepared baking sheet.
5. 5 Bake in preheated oven until bacon is crisp and brown sugar has formed a glaze, about 20 minutes. Remove from sheet and cool thoroughly; chop bacon and set aside.
6. 6 Whisk cream, milk, and maple syrup in a bowl until thoroughly combined; stir in candied bacon pieces.
7. 7 Pour batter into an ice cream maker and freeze according to manufacturer's instructions. Serve soft or pack ice cream into lidded container and freeze to harden if desired.

By PUDDINMOM

Ingredients

• ✓ bacon
• sugar
• corn syrup
• salt
• pecan
• bacon grease
• vanilla extract
• baking soda

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes. Drain the bacon slices on paper towels and reserve 1 tablespoon bacon grease. Crumble bacon once drained and slightly cooled.
2. 2 Line a large baking sheet with parchment paper.
3. 3 Combine sugar, syrup, and salt in a large microwave-safe bowl. Heat in microwave oven until bubbling, about 4 minutes.
4. 4 Stir bacon, pecans, reserved bacon grease, and vanilla extract through the sugar mixture; heat in microwave oven for 3 minutes more. Immediately add baking soda and stir just until foamy.
5. 5 Working quickly, spread the mixture onto the prepared baking sheet. Let cool until set, about 15 minutes. Break into bite-size pieces.

By hustle sauce

Ingredients

• ✓ bacon
• onion
• egg
• buttermilk baking mix
• parsley
• american cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin pans.
2. 2 Cook bacon and onion together in a large skillet over medium heat until bacon is crisp and onion is tender, about 5 minutes. Drain on paper towels and set aside to cool slightly.
3. 3 Whisk eggs in a medium bowl. Stir in baking mix, parsley, cheese, bacon, and onion until evenly combined. Spoon the mixture into the prepared muffin cups, filling each about 3/4 full.
4. 4 Bake in the preheated oven until the tops are lightly browned, about 10 to 15 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

By Jayne

Ingredients

• ✓ bacon
• brown sugar
• peanut butter
• white sugar
• salt
• milk
• heavy cream
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bacon slices on the baking sheet and coat with brown sugar only on one side.
3. 3 Bake in the preheated oven, flipping once half way through, until browned and caramelized, 10 to 12 minutes. Remove bacon from the oven and place on a wire rack. Cool, break into small pieces, and set aside.
4. 4 Add peanut butter, sugar, and salt to a large mixing bowl. Blend until smooth using an electric mixer. Add milk, mixing on low speed until sugar is dissolved. Stir in the heavy cream and vanilla just until incorporated.
5. 5 Pour into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Gradually sprinkle chocolate chips and crumbled bacon over the ice cream in the last few minutes of churning. Do not over churn because you may dissolve the bacon.
6. 6 Transfer the ice cream to an airtight container and freeze, 3 hours to overnight.

By lutzflcat

Ingredients

• ✓ bacon
• white sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• semi-sweet chocolate

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble.
3. 3 Beat the sugar, butter, eggs, and vanilla extract with an electric mixer in a large bowl until fluffy and smooth. Stir in flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and bacon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
4. 4 Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely.

By MegPie

Ingredients

• ✓ bacon
• honey
• brown sugar
• butter
• white sugar
• vanilla extract
• egg
• all-purpose flour
• cocoa powder
• salt
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Fry bacon in a skillet over medium-high heat until nearly crisp, about 5 minutes. Add honey and stir until the foaming subsides. Remove bacon with a slotted spoon to a plate to cool.
3. 3 Mix brown sugar, melted butter, white sugar, and vanilla in a large bowl; mix in eggs.
4. 4 Sift flour, cocoa powder, and salt together in a bowl; add to the egg mixture. Fold bacon and chocolate chips into the mixture; pour into the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Allow brownies to cool for 20 minutes before cutting into squares.

By Magpie999

Ingredients

• ✓ bacon
• all-purpose flour
• white sugar
• baking soda
• baking powder
• buttermilk
• egg
• vegetable oil
• maple flavoring
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 20 muffin cups.
2. 2 Mix flour, sugar, baking soda, and baking powder together in a bowl. Add buttermilk, eggs, oil, maple flavoring, and vanilla extract. Stir in crumbled bacon.
3. 3 Fill muffin cups 2/3 full of batter.
4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 17 to 20 minutes.

By Sherillynn

Ingredients

• ✓ bacon
• banana cake mix
• vanilla instant pudding mix
• egg
• water
• vegetable oil
• banana
• confectioners' sugar
• milk
• maple syrup
• maple extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Whisk cake mix and pudding mix together in a large bowl. Make a well in the center; add eggs to the well. Then add water, vegetable oil, and mashed banana; beat with an electric mixer on low speed until blended. Scrape down the sides of the bowl and beat on low for 4 minutes. Let batter rest for 5 minutes, then pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out mostly clean, 50 to 55 minutes. Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
4. 4 While the cake is cooling, cook bacon in a skillet and over medium-high heat, until evenly browned and just about crispy, 5 to 7 minutes. Remove to a paper towel-lined plate.
5. 5 Mix confectioners' sugar, 3 tablespoons milk, maple syrup, and maple extract for glaze in a small bowl until thoroughly combined. If glaze is too thick, add a bit more milk.
6. 6 Drizzle glaze over the cooled cake, then sprinkle with bacon.

By Maggie R

Ingredients

• ✓ bacon
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• maple extract
• bittersweet chocolate chip

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
2. 2 Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonfuls onto prepared cookie sheets.
3. 3 Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.

By Mikey Tarts

Ingredients

• ✓ bacon
• brown sugar
• pastry
• apple
• lemon
• butter
• maple syrup
• brown sugar
• apple cider vinegar
• all-purpose flour
• brown sugar
• butter
• baking powder
• cinnamon
• salt
• heavy cream
• sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place bacon on a baking sheet and sprinkle 1 tablespoon brown sugar over the top.
2. 2 Bake in the preheated oven until crisp, 10 to 20 minutes.
3. 3 Line a 9-inch springform pan with pie crust pastry; refrigerate.
4. 4 Combine apples and lemon juice in a bowl and toss to coat.
5. 5 Melt 1/4 cup butter in a large skillet over medium-low heat; add maple syrup and 1/3 cup brown sugar. Bring to a boil, lower heat, and simmer until mixture is reduced by half, about 5 minutes. Carefully add apples and stir well to coat. Cook until apples just start to soften and get a bit of color on them, about 5 minutes. Return the apples to the bowl leaving behind the sweet syrup.
6. 6 Stir vinegar into sweet syrup; simmer until syrup is reduced and consistency of maple syrup, about 5 minutes. Carefully pour syrup over the apples. Cool for 10 minutes.
7. 7 Combine flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, baking powder, cinnamon, and salt in a food processor; pulse until crumbly. Break bacon into pieces, add to food processor, and pulse until combined with the crumble.
8. 8 Tip apples into the pie crust in the springform pan. Fold dough over part of the apple filling to form an edge. Crimp the edges between your fingers. Top the apple filling with the crumble. Brush crust with cream and top with white sugar.
9. 9 Bake pie in the preheated oven until the juices bubble and the crust is deeply golden, about 1 hour. If the crust starts to brown too quickly turn the oven down to 350 degrees F (175 degrees C).

By Ashley Baron Rodriguez

Ingredients

• ✓ bacon
• all purpose baking flour
• white sugar
• cocoa powder
• xanthan gum
• baking soda
• baking powder
• salt
• coffee
• buttermilk
• egg
• canola oil
• whiskey
• cream cheese
• confectioners' sugar
• whiskey

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
3. 3 Mix flour, white sugar, cocoa powder, xanthan gum, baking soda, baking powder, and sea salt together in a bowl. Beat coffee, buttermilk, eggs, canola oil, and 1 fluid ounce whiskey together in a separate large bowl. Slowly mix dry ingredients into wet until combined into a batter.
4. 4 Crumble approximately half of the cooked bacon into the batter and stir; divide batter evenly between the lined muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
6. 6 Beat cream cheese, confectioners' sugar, and 1 fluid ounce whiskey together in a small bowl; spread over the top of the cooled cupcakes. Crumble remaining bacon and sprinkle over the frosted cupcakes.

By Christine Walker Scarce

Ingredients

• ✓ bacon
• pumpkin
• cream cheese
• brown sugar
• egg
• vanilla extract
• half and half
• cinnamon
• ginger
• allspice
• clove
• graham cracker pie crust

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Bring a small pot of salted water to a boil; add the pumpkin and cook until soft enough to easily pierce with a fork, about 10 minutes. Drain.
3. 3 Mash the cooked pumpkin with a potato masher in your favorite large bowl. Mix the cream cheese and brown sugar with the mashed pumpkin. Whisk in the eggs one at a time. Add the vanilla, half-and-half, cinnamon, ginger, allspice, and cloves; stir until you have a thin batter. The batter should be slightly thinner than pancake batter. Pour the batter into the pie crusts.
4. 4 Place bacon in a large skillet over medium heat until evenly brown. Trim soft, fatty bits from strips. Press 7 pieces of bacon into the batter of each pie with a fork.
5. 5 Bake the pies in the preheated oven for 15 minutes. Decrease the heat to 375 degrees F (190 degrees C). Top each pie with 2 pieces of cooked bacon and bake another 30 minutes, or until a knife inserted in the center comes out clean. Allow pies to cool completely before serving.

By Crawford

Ingredients

• ✓ bacon
• cooking spray
• margarine
• brown sugar
• maple syrup
• white sugar
• cinnamon
• biscuit dough

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt) with cooking spray.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble when cool enough to handle; discard any pieces that are all fat.
3. 3 Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup and bring to a boil. Cook and stir until mixture begins to foam, about 1 minute. Remove from the heat.
4. 4 Mix white sugar and cinnamon in a resealable plastic bag. Add 6 to 8 biscuit pieces at a time to the bag; shake until well coated. Place sugared biscuits onto a plate and repeat to coat the rest.
5. 5 Empty any sugar mixture from the resealable bag into maple syrup mixture; place the saucepan over medium heat and stir until sugar dissolves, 2 to 3 minutes.
6. 6 Make four layers of ingredients in the prepared pan as follows: bacon, maple syrup mixture, biscuits. Finish with the last drizzle of maple syrup mixture.
7. 7 Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in the pan for 10 to 20 minutes, then invert onto a serving plate.

By turquoise

Ingredients

• ✓ bacon
• cooking spray
• cinnamon roll dough
• icing
• cream cheese
• white sugar
• vanilla extract
• egg
• sour cream
• vanilla wafer
• margarine
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a round or square 9-inch cake pan. Place cinnamon rolls inside.
2. 2 Bake in the preheated oven until just lightly golden, about 20 minutes. Rolls should still be doughy inside. Remove from the oven and set aside. Leave the oven on. Lightly spray an 8-inch springform pan with cooking spray.
3. 3 Beat cream cheese, sugar, and vanilla extract together in a large mixing bowl until creamy. Beat in eggs, one at a time, followed by sour cream until evenly blended.
4. 4 Combine crushed wafers and melted margarine in a separate bowl. Press into the bottom of the prepared springform pan.
5. 5 Dice partially cooked cinnamon rolls into 3/4-inch cubes and fold into cheesecake filling. Spread over the crust.
6. 6 Place the springform pan inside a larger pan and submerge in hot tap water, covering at least 3/4 up the sides. This will prevent leaks and allow the cheesecake to bake evenly.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and the water bath and allow springform pan to cool for 1 hour; let chill in the refrigerator for 4 hours more.
8. 8 While cheesecake cools, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.
9. 9 Top cheesecake with maple syrup and bacon crumbles.

By Brian Nevel

Ingredients

• ✓ bacon
• white sugar
• vegetable shortening
• pancake mix
• cake flour
• baking powder
• buttermilk
• egg
• butter
• powdered sugar
• maple syrup
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
2. 2 Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
3. 3 Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
5. 5 Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
6. 6 Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.

By Tom Wilson

Ingredients

• ✓ bacon
• butter
• flax seed meal
• cinnamon
• half-and-half
• milk
• white sugar
• brown sugar
• vanilla extract
• egg yolk
• brown sugar
• maple syrup
• maple syrup
• salt

Instructions

1. 1 Place butter in a pot over medium heat; cook and stir until mostly melted, 1 to 2 minutes. Add flax meal and cinnamon; cook and stir until butter becomes a deep toasty brown, about 3 to 5 minutes. Pour browned butter into a large heat-resistent bowl.
2. 2 Mix half-and-half, milk, white sugar, brown sugar, and vanilla extract together in a pot over medium-high heat. As the mixture approaches a boil, scoop out 1/4 cup and whisk it with egg yolks in a bowl. Repeat this 3 or 4 times until egg mixture is almost doubled in volume. Stir egg mixture into milk mixture; simmer until custard begins to thicken, about 2 minutes.
3. 3 Pour custard through a strainer into the bowl with browned butter; stir until butter is incorporated. Cover bowl and refrigerate until completely cooled, 6 hours to overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
5. 5 Mix brown sugar and 1 tablespoon maple syrup together in a small bowl.
6. 6 Place bacon on the wire rack on the baking sheet.
7. 7 Bake in the preheated oven for 10 minutes. Flip bacon and cook until about 2/3 cooked, 5 to 10 minutes more. Flip bacon again and baste the tops with brown sugar-syrup mixture; bake for 5 minutes. Flip bacon and baste the other side; bake for 5 minutes. Continue this process until bacon is crisp and coating has candied and all the brown sugar-syrup mixture is used, 5 to 10 minutes more.
8. 8 Turn off oven and sprinkle sea salt over both sides of bacon; let sit for a few minutes in the oven. Chop bacon into bite-size pieces.
9. 9 Preheat oven to 200 degrees F (95 degrees C). Cover a baking sheet with parchment paper. Drizzle 1 1/2 teaspoons maple syrup over the parchment paper, keeping the drops dime-size or smaller.
10. 10 Bake in the preheated oven until drops are bubbling and height of each drop is less than half of it was in the beginning, about 1 hour. Cool on baking sheet until stiff yet slightly sticky.
11. 11 Stir chilled custard and pour into ice cream maker; start churning. Start adding bacon bits, a few at a time, to churning custard about halfway through. Once the custard is getting thicker, add the syrup drops, 1 or 2 at a time to ensure they are evenly dispersed. Continue churning until custard is thick. Transfer to a freezer-safe container and freeze until it sets, 2 to 4 hours.

By Shlemar

Ingredients

• ✓ bacon
• peanut butter
• white sugar
• brown sugar
• egg
• baking soda
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine peanut butter, ½ cup white sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until well combined. Add egg and baking soda; beat until smooth, 1 minute. Fold in bacon.
3. 3 Roll dough into walnut-sized balls. Pour 2 tablespoons white sugar into a bowl. Roll balls in sugar until coated; place on a baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

By cc51

Ingredients

• ✓ bacon
• stout beer
• butter
• cocoa powder
• all-purpose flour
• white sugar
• baking soda
• salt
• egg
• sour cream
• maple syrup
• butter
• powdered sugar
• cream cheese
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Bring stout and butter to a boil in a saucepan over medium-high heat, about 5 minutes. Set aside, stirring occasionally, until butter has melted. Mix in cocoa powder until smooth.
3. 3 Mix flour, sugar, baking soda, and salt together in a bowl until thoroughly combined.
4. 4 Mix eggs with sour cream in a large bowl using an electric mixer on low until well combined. Add beer mixture slowly, followed by flour mixture, until batter is smooth.
5. 5 Divide batter between the prepared muffin cups, filling each about 2/3 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 17 to 19 minutes.
7. 7 Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
8. 8 Meanwhile, lay bacon strips on an aluminum foil-lined baking sheet. Baste with 1 1/2 tablespoons maple syrup, covering both sides.
9. 9 Bake in the preheated oven for 8 minutes. Turn bacon over, baste with remaining syrup, and bake until browned and crisp, about 8 minutes more, watching to make sure not to burn.
10. 10 Remove bacon and lay strips on parchment paper so they don't stick to foil upon cooling. Let cool completely, 10 to 15 minutes. Chop into pieces.
11. 11 Combine butter and powdered sugar in a bowl using an electric mixer until smooth. Beat in cream cheese until smooth. Beat in maple syrup. Frost cooled cupcakes and top with bacon bits.

By kris

Ingredients

• ✓ bacon
• granny smith apple
• vanilla extract
• egg
• milk
• sour cream
• butter
• white sugar
• salt
• cinnamon
• baking soda
• baking powder
• all-purpose flour
• all-purpose flour
• cinnamon
• brown sugar
• pecan
• butter

Instructions

1. 1 Brown Butter Streusel: Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve.
2. 2 Cake: Heat oven to 350 degrees F. Grease a 9x13-inch baking pan.
3. 3 Whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar in large bowl.
4. 4 Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
5. 5 Sprinkle bacon on top of batter, followed by streusel.
6. 6 Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.

By Farmland

Ingredients

• ✓ bacon
• maple syrup
• lemon extract
• almond extract
• vanilla extract
• heavy cream
• egg
• white sugar
• maple syrup
• cream cheese
• salt
• vanilla extract
• butter
• maple syrup
• bacon bits
• pecan
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix graham cracker crumbs, pecans, bacon bits, maple syrup, butter, vanilla extract, and salt together in a medium bowl; mixture will be pretty dry. Press enough mixture into the bottom of a 9-inch springform pan to get a 1/4-inch-thick crust. Reserve extra crumbs for the sides and edges.
3. 3 Bake crust in the preheated oven for 10 minutes. Let cool slightly while preparing the filling.
4. 4 Beat cream cheese, maple syrup, and sugar together in a bowl using an electric mixer until smooth. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Add heavy cream, vanilla, almond, and lemon extracts; blend until smooth and creamy. Push mixture through a sieve to ensure a smooth filling.
5. 5 Wrap outside of the pan in a double layer of foil, covering the underside and extending all the way to the top. Set pan in a large roasting pan and pour in enough hot water to reach about halfway up the sides of the springform. Pour filling into the cooled crust.
6. 6 Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
7. 7 Turn oven off and open door slightly. Let cheesecake cool until nearly room temperature, 45 minutes to 1 hour. Remove from oven and let cool completely to room temperature, about 20 minutes more. Refrigerate until completely chilled, at least 4 hours but preferably 24 to 48 hours.
8. 8 Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking sheets with foil. Lay bacon in a single layer on the pans. Brush about 1/4 cup maple syrup over bacon.
9. 9 Bake in the preheated oven until bacon is halfway crispy, about 10 minutes. Transfer bacon onto a wire rack to drain the grease. Return bacon to the baking sheets and coat other side with remaining maple syrup. Continue baking until browned and crispy all over, about 10 minutes more.
10. 10 Cool bacon on a wire rack until safe to handle. Cut into small strips and scatter over the finished cheesecake.

By nicolekrystyn

Ingredients

• ✓ bacon
• sugar
• water
• water
• water
• white sugar
• cinnamon stick
• lemon peel
• egg yolk
• port wine

Instructions

1. 1 Heat 1 cup sugar and 1/2 cup water in a small saucepan over high heat without stirring. Reduce heat to low when sugar reaches an amber color, being careful to avoid burning. Carefully add 1 tablespoon water, stir, and remove from heat. Pour caramel into a lidded pudding pan, making sure to coat the entire inside of the pan.
2. 2 Bring 2 cups water to a boil in a saucepan over high heat. Add 2 cups sugar, bacon, cinnamon, and lemon peels. Clip a candy thermometer to the side of the pan. Slowly heat syrup to 217 degrees F (103 degrees C) or until a small amount of syrup dropped in cold water forms a thin thread.
3. 3 Preheat the oven to 475 degrees F (245 degrees C) while syrup is cooking.
4. 4 Pass egg yolks through a sieve into a bowl.
5. 5 Heat port wine in a small saucepan over medium heat until it reduces by half, 5 to 7 minutes. Remove from heat and allow to cool.
6. 6 Pour the cooled port wine into the yolks, stirring as little as possible to avoid losing the color of the yolks.
7. 7 Remove syrup from heat when it reaches 217 degrees F (103 degrees C). Pour into a bowl through a sieve to remove other ingredients. Allow syrup to cool slightly.
8. 8 Pour yolk mixture into the bowl with the syrup. Pass the mixture through the sieve into a bowl. Pour mixture into the caramel-lined pudding pan. Cover the pan tightly with 2 layers of aluminum foil and the lid. Set the pan into a baking pan filled with an inch of water.
9. 9 Bake pudding in the preheated oven until set, about 1 hour. Add water to the baking pan if necessary. Remove from the oven and place pan on a wire rack. Let pudding cool until center is lukewarm, at least 1 hour. Carefully unmold onto a serving plate. Refrigerate until ready to serve.

By Francisca Azeredo Lobo

Ingredients

• ✓ bacon
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• baking powder
• salt
• coffee
• buttermilk
• vegetable oil
• egg
• cocoa powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place 24 paper liners in two 12-cup muffin tins; coat liners with nonstick spray.
2. 2 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble and set aside.
3. 3 Whisk flour, sugar, ¾ cup cocoa powder, baking soda, baking powder, and salt together in a bowl. Make a well in the center; pour in coffee, buttermilk, oil, and eggs. Stir just until blended. Mix in ¾ bacon; reserve ¼ for garnish. Divide batter among the prepared cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
5. 5 Cool in tins set on a wire rack. When cool, arrange cupcakes on a serving platter; frost with your favorite chocolate frosting. Sprinkle reserved bacon crumbles on top; dust with remaining 1 tablespoon cocoa powder.

By mkecupcakequeen

Ingredients

• ✓ bacon
• butter
• brown sugar
• sea salt
• cornstarch
• milk
• egg
• bourbon
• vanilla extract
• brown sugar
• bourbon
• maple syrup
• whipped cream
• pecan

Instructions

1. 1 Melt butter in medium-sized saucepan. Add dark brown sugar and salt, and stir until sugar is dissolved. Remove from heat.
2. 2 In small bowl, whisk together cornstarch with about 1/4 cup milk until smooth; then whisk in eggs.
3. 3 Gradually pour remaining milk into melted brown sugar, whisking constantly; then whisk in cornstarch mixture as well.
4. 4 Return pan to heat, and bring mixture to boil, whisking frequently. Once it begins to bubble, reduce heat to low simmer and continue to cook for 1 minute, whisking nonstop, until pudding thickens.
5. 5 Remove from heat and stir in bourbon and vanilla.
6. 6 Pour into individual dishes and chill thoroughly before serving.
7. 7 Preheat oven to 350 degrees F.
8. 8 Line baking sheet with parchment and place wire rack on top.
9. 9 In small saucepot over medium heat, add brown sugar, bourbon and maple syrup. Cook, stirring often, until mixture is thickened.
10. 10 Place bacon slices on rack and brush half of glaze on both sides of bacon. Sprinkle with additional brown sugar if desired.
11. 11 Bake in preheated oven for 8 minutes, flip and brush bacon with remaining glaze. Cook until crispy and browned.
12. 12 To serve: Top butterscotch puddings with bacon, whipped cream and candied pecans.

By Farmland

Ingredients

• ✓ bacon
• egg
• refried bean
• cheddar cheese
• flour tortilla

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Wrap tortillas in foil and warm them in the oven.
2. 2 Fry eggs in a greased skillet until firm. In a small saucepan, heat refried beans.
3. 3 Top each tortilla with refried beans, 2 strips of bacon, 1 egg, and a little cheese. Roll tortillas into burritos and serve.

By JANINARAI

Ingredients

• ✓ bacon
• bean soup mix
• water
• green chile pepper
• chili powder
• red pepper flakes
• onion
• garlic

Instructions

1. 1 Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

By terrielyn

Ingredients

• ✓ bacon
• egg
• flour tortilla
• butter
• cooking spray
• colby-jack cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
3. 3 Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
4. 4 Lightly butter one side of each tortilla. Warm a separate, dry skillet over medium-low heat.
5. 5 Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla.
6. 6 Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.

By donnie2

Ingredients

• ✓ bacon
• cooking spray
• hash brown potato
• sour cream
• cheddar cheese
• ranch dressing mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Mix hash browns, sour cream, 1 cup Cheddar, bacon, and ranch mix together in a large bowl until well combined. Spread into the prepared pan and cover with aluminum foil.
3. 3 Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle remaining Cheddar evenly across potatoes. Bake until cheese is bubbly and lightly browned around the edges, about 15 more minutes.

By Barbi

Ingredients

• ✓ bacon
• pastry shell
• half-and-half
• egg
• salt
• black pepper
• monterey jack cheese
• corn
• green chile pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
3. 3 Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
4. 4 Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
5. 5 Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
6. 6 Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

By lutzflcat

Ingredients

• ✓ bacon
• bacon drippings
• chicken breast
• buffalo wing sauce
• butter
• flour tortilla
• tomato
• ranch dressing

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain on a paper towel-lined plate. Crumble when cool.
2. 2 Drain off and discard all but 2 tablespoons drippings. Add chicken breast chunks to the skillet; cook and stir until browned, about 10 minutes. Cover the skillet; continue cooking until no longer pink inside and the juices run clear, about 10 minutes more. Stir in Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in crumbled bacon. Keep mixture warm.
3. 3 Heat tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots.
4. 4 Fill each warmed tortilla with about 1/3 cup chicken filling and about 1 tablespoon tomatoes; drizzle with 1 tablespoon ranch dressing. Wrap tortilla around filling. Repeat with remaining tortillas, filling, tomatoes, and dressing.

By figgy