Type what you have

Ingredients

• ✓ bacon grease
• onion
• garlic
• pinto bean
• cumin

Instructions

1. 1 Heat bacon grease in a skillet over medium heat. Cook and stir onion and garlic in hot bacon grease until onion is softened, 5 to 7 minutes.
2. 2 Mash pinto beans and cumin into onion mixture using a potato masher until desired consistency is reached. Cook and stir bean mixture until heated through, 3 to 5 minutes.

By Moorheadmomma

Ingredients

• ✓ bacon grease
• baked bean
• pork
• onion
• brown sugar
• ketchup
• bacon

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a 2 quart casserole dish, combine the pork and beans, onion, bacon grease, brown sugar and ketchup. Mix well and top with the bacon strips.
3. 3 Bake at 300 degrees F (150 degrees C) for 1 1/2 to 2 hours.

By Suzanne

Ingredients

• ✓ bacon grease
• cornmeal
• all-purpose flour
• black pepper
• milk
• egg
• green tomato

Instructions

1. 1 Heat bacon grease in a large skillet over medium heat.
2. 2 Whisk cornmeal, flour, and black pepper together in a shallow bowl until well combined. Whisk milk and egg together in a separate shallow bowl until evenly combined.
3. 3 Dip tomato slices into milk mixture, then press into cornmeal mixture until evenly coated.
4. 4 Cook in hot bacon grease until browned on each side, 3 to 4 minutes per side. Bacon grease burns easily, so adjust heat as needed.

By BONO1

Ingredients

• ✓ bacon grease
• pork sausage
• all-purpose flour
• milk
• salt
• black pepper

Instructions

1. 1 Cook sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer sausage to a plate, leaving drippings in the skillet.
2. 2 Add bacon grease to the sausage drippings, and reduce the heat to medium. Whisk in flour and stir constantly until mixture becomes paste-like and turns golden brown, about 5 minutes.
3. 3 Gradually whisk in milk until smooth. Bring to a simmer, then return sausage to the skillet and season with salt and pepper. Cook, stirring occasionally, until mixture is smooth and thick, 10 to 15 minutes.

By Rene

Ingredients

• ✓ bacon grease
• ground beef
• onion
• garlic
• chili powder
• paprika
• oregano
• salt
• black pepper
• tomato puree
• water
• tomato paste
• sugar
• beef bouillon

Instructions

1. 1 Heat bacon grease in a large pot over medium-high heat. Cook and stir ground beef in the hot pot until almost browned, about 5 minutes. Reduce heat to medium and add onion; cook, stirring occasionally, until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add garlic, chili powder, paprika, oregano, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add tomato puree, water, tomato paste, sugar, and bouillon cube. Reduce heat to low. Cover and simmer, stirring occasionally, for 30 to 60 minutes.

By JHawk

Ingredients

• ✓ bacon grease
• onion
• sauerkraut
• apple
• chicken broth
• brown sugar
• mustard powder
• pork loin roast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat bacon grease in a large skillet over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes.
3. 3 Arrange sauerkraut and apples in a large roasting pan. Top with cooked onions and bacon grease from the skillet.
4. 4 Mix together chicken broth, brown sugar, and mustard powder in a microwave-safe bowl. Microwave on high until sugar dissolves and broth is heated through, about 2 minutes. Stir and pour over sauerkraut mixture, mixing to combine.
5. 5 Cut several deep slits into the top of pork loin and place in the center of sauerkraut mixture. Cover the roasting pan with aluminum foil.
6. 6 Roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 250 degrees F (121 degrees C). Continue roasting until pork is tender and pulls apart easily, 2 to 3 hours. Remove from the oven and cool until easily handled, about 15 minutes.
7. 7 Discard pork bones, shred meat using 2 forks, and return to the pan with sauerkraut mixture. Stir well to combine.

By BONO1

Ingredients

• ✓ bacon grease
• potato
• carrot
• onion
• garlic
• all-purpose flour
• salt
• garlic powder
• liquid smoke
• black pepper
• chicken broth
• clam
• butter
• cornstarch
• milk
• heavy cream
• corn

Instructions

1. 1 Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.
2. 2 Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.
3. 3 Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.
4. 4 Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.

By ddmama

Ingredients

• ✓ bacon grease
• macaroni
• butter
• tomato sauce
• tomato
• white sugar
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Pour the macaroni into a saucepan and place over medium heat; stir in the butter, bacon grease, tomato sauce, stewed tomatoes with juice, and sugar; season with salt and pepper. Stir while cooking until butter and bacon grease has melted and incorporated completely, 5 to 10 minutes; remove from heat, cover, and allow to sit about 20 minutes before serving.

By KThomas

Ingredients

• ✓ bacon grease
• onion
• garlic
• salt
• red pepper flakes
• paprika
• chicken
• water
• tomato
• all-purpose flour
• sour cream

Instructions

1. 1 Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
2. 2 Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

By SHAELYNUMBER10

Ingredients

• ✓ bacon grease
• chorizo
• onion
• bell pepper
• garlic
• pinto bean
• tomatillo salsa verde
• hatch chile salsa verde
• salt
• green chile pepper
• jack cheese
• jalapeno

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Melt bacon grease in a large skillet over medium heat. Add chorizo, onion, and bell pepper; cook and stir until browned and crumbly, 7 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add pinto beans and salsa verde; mash most of the beans. Season with salt.
3. 3 Spread 1/2 of the bean mixture in the bottom of the prepared casserole. Layer with 1/2 of the chile peppers and 1/2 of the cheese. Repeat layers once. Cover with foil.
4. 4 Bake in the preheated oven until thoroughly heated, about 30 minutes. Remove foil and turn on the broiler. Broil until cheese starts to turn golden brown, 2 to 3 minutes.

By Yoly

Ingredients

• ✓ bacon grease
• water
• yellow rice
• olive oil
• chicken
• chicken taco seasoning mix
• black bean
• mexican cheese blend
• olive
• jalapeno pepper
• corn tortilla

Instructions

1. 1 Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
3. 3 Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
4. 4 Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
5. 5 Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.

By yummers

Ingredients

• ✓ bacon grease
• bacon
• onion
• green pepper
• tomato
• green bean
• salt
• pepper
• corn kernel
• all-purpose flour
• water
• evaporated milk

Instructions

1. 1 In a large skillet over medium heat, cook bacon until evenly brown. Set aside, reserving 2 tablespoons bacon fat. Saute onion and green pepper in bacon fat until tender. Stir in tomatoes, green beans, salt, and pepper. Cover, and simmer for 15 minutes. Stir in corn, cover, and continue cooking until vegetables are tender, about 20 minutes.
2. 2 In a small bowl, mix together flour and water. Stir into vegetables, and cook until thickened, about 2 minutes. Remove from heat, and stir in evaporated milk. Crumble bacon over top. Serve immediately.

By Kim

Ingredients

• ✓ bacon grease
• beef round steak
• beef sirloin steak
• onion soup mix
• kidney bean
• tomato sauce
• tomato paste
• chili powder
• cumin
• salt
• black pepper
• cola soft drink
• yellow sport pepper sauce
• cocoa powder

Instructions

1. 1 Place bacon grease into a large stainless steel soup pot over medium-high heat. Cook and stir cubed round and sirloin steak meat in hot bacon grease until well browned, about 10 minutes. Pour in onion soup and bring to a boil. Reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the bottom of the pot.
2. 2 Stir in kidney beans, tomato sauce, tomato paste, chili powder, cumin, salt, and pepper. Bring to a boil, stirring frequently to avoid burning the bottom. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
3. 3 Stir in cola, pepper sauce, and cocoa. Simmer until flavors blend, about 20 more minutes. Serve hot.

By ChrisG

Ingredients

• ✓ bacon grease
• cooking spray
• lemon juice
• garlic
• salt
• black pepper
• brown sugar
• thyme
• red snapper
• tomato
• onion
• worcestershire sauce
• parsley

Instructions

1. 1 Combine bacon fat, lemon juice, garlic, salt, pepper, brown sugar, and thyme together in a bowl. Spread a small amount of the bacon fat mixture in bottom of baking dish. Lay snapper fillets into baking dish; cover with remaining bacon fat mixture. Cover baking dish with plastic wrap and marinate in the refrigerator, about 1 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
3. 3 Remove plastic wrap from baking dish; add tomatoes, onions, and Worcestershire sauce.
4. 4 Bake in preheated oven until fish flakes easily with a fork, 40 to 60 minutes. Garnish with parsley.

By Shaz

Ingredients

• ✓ bacon grease
• tomato
• red onion
• cilantro
• honey
• lime juice
• balsamic vinegar
• salt
• pepper
• garlic
• red onion
• black bean
• water

Instructions

1. 1 Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
2. 2 Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.

By SPEARL20

Ingredients

• ✓ bacon grease
• pork tenderloin
• butter
• onion
• paprika
• all-purpose flour
• green bell pepper
• red bell pepper
• yellow bell pepper
• jalapeno pepper
• beef stock
• tomato paste
• garlic
• salt
• bay leaf

Instructions

1. 1 Heat bacon grease in a large pot over medium heat. Cook and stir pork in hot grease until evenly browned. Remove pork and liquid from the pot; set aside.
2. 2 Melt butter in the same pot over medium heat. Sauté onions in hot butter until tender and lightly browned. Mix in paprika and flour; cook and stir until thickened.
3. 3 Add pork, bell peppers, and jalapeño peppers to the pot. Stir in stock, tomato paste, garlic, salt, and bay leaf; bring to a boil. Reduce heat, cover, and simmer for 1 to 1 1/2 hours, stirring occasionally.

By Linda

Ingredients

• ✓ bacon grease
• elbow macaroni
• salt
• black pepper
• bacon
• cooking spray
• all-purpose flour
• tomato
• milk
• cheddar cheese
• grape tomato
• broccoli
• arugula
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
2. 2 Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon from the skillet and set on paper towels to drain excess grease. Reserve 1/4 cup of the bacon grease, and carefully discard any extra or save for another use.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
4. 4 Return 1/4 cup bacon grease to the skillet, adjusting heat if the skillet is too hot. Whisk in flour until smooth. Allow flour mixture to bubble gently and cook, whisking regularly, about 1 minute. Whisk in canned tomatoes with liquid and milk. Whisk until smooth and mixture is bubbly and thickened, 3 to 5 minutes. If mixture is too thick, thin with a little more milk.
5. 5 Stir in Cheddar cheese and stir until cheese has melted into the sauce. Thin with a little bit of milk if needed. Taste mixture and season with salt and pepper. Stir grape tomatoes and broccoli into the sauce. Add cooked and drained noodles and stir gently to coat. Fill mixture into the prepared baking dish. Sprinkle with bacon pieces.
6. 6 Bake in the preheated oven until top is bubbly and broccoli is crisp-tender, 20 to 30 minutes. Toss arugula with some lemon juice and serve atop the mac and cheese.

By Rebekah Rose Hills

Ingredients

• ✓ bacon grease
• elbow macaroni
• garlic
• flour
• milk
• bacon
• herbes de provence
• cheddar cheese
• parmesan cheese
• colby monterey jack cheese
• ricotta cheese
• salt
• black pepper
• bread crumb
• olive oil cooking spray

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until almost firm to the bite, about 6 minutes. Drain.
2. 2 Meanwhile, melt bacon grease in a small cast iron skillet that fits in your air fryer over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir flour into the hot bacon grease until golden brown, making a roux. Slowly whisk in milk and simmer until thickened, about 5 minutes.
3. 3 Stir in bacon and Italian herbs. Mix in Cheddar, Parmesan, Colby-Monterey Jack, and ricotta cheeses, and season with salt and pepper. Stir until cheese has melted, about 3 minutes.
4. 4 Preheat an air fryer to 390 degrees F (195 degrees C).
5. 5 Fold pasta into the cheese sauce and top with bread crumbs. Spritz with olive oil and pat down to minimize fly-away crumbs.
6. 6 Air-fry until the top is golden brown and the cheese is bubbling up at the edge of the skillet, about 15 minutes.

By Ash's In The Kitchen

Ingredients

• ✓ bacon grease
• cooking spray
• ground venison
• pork sausage
• onion
• onion sandwich bun
• egg
• brandy
• worcestershire sauce
• thyme
• red pepper flake
• seasoned salt
• garlic and herb seasoning
• black pepper
• sage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray am 8x4-inch loaf pan with cooking spray.
2. 2 Mix together venison, pork sausage, and onion in a large bowl until thoroughly combined. Run water from the faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture and mix until incorporated.
3. 3 Add eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage to meat mixture; stir until well combined. Transfer mixture to the prepared loaf pan.
4. 4 Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Anastasia Daleiden

Ingredients

• ✓ bacon grease
• venison
• onion
• garlic
• tomato paste
• anchovy paste
• all-purpose flour
• red wine
• beef broth
• chicken broth
• thyme
• bay leaf
• red potato
• carrot
• mushroom
• pea
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
3. 3 Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.
4. 4 Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
5. 5 Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.

By Jenny Ziemann

Ingredients

• ✓ bacon grease
• butter
• onion
• celery
• parsley
• chicken stock
• heavy cream
• salt
• seasoned salt
• black pepper
• chili powder
• dill weed
• white sugar
• cayenne pepper
• crabmeat
• all-purpose flour
• water
• sherry

Instructions

1. 1 Melt bacon grease and butter in a large pot over medium-high heat. Sauté onion, celery, and parsley until onion is browned, about 5 minutes. Reduce heat to medium; pour in stock. Slowly stir in cream, salt, seasoned salt, black pepper, chili powder, dill, sugar, and cayenne pepper. Add crabmeat; simmer until flavors combine, about 15 minutes.
2. 2 Mix flour with water in a small bowl; pour into chowder. Stir until slightly thickened. Add sherry just before serving.

By LANAN

Ingredients

• ✓ bacon grease
• sour cream
• water
• all-purpose flour
• all-purpose flour
• clove
• white sugar
• black peppercorn
• bay leaf
• onion
• garlic
• water
• red wine vinegar
• red wine
• pepper
• salt
• rump roast

Instructions

1. 1 Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.
2. 2 Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.
3. 3 Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

By Kathleen Burton

Ingredients

• ✓ bacon grease
• pepper
• salt
• celery seed
• worcestershire sauce
• beef bouillon
• lima bean
• okra
• mixed vegetable
• tomato
• tomato vegetable juice cocktail
• garlic
• green bell pepper
• celery
• onion
• ground beef
• cabbage
• potato
• water
• vegetable broth

Instructions

1. 1 Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
2. 2 Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
3. 3 Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.

By Susan

Ingredients

• ✓ bacon grease
• ice cream
• salt
• garlic
• onion
• jalapeno pepper
• chili powder
• salsa
• tomato sauce
• tomato
• pork sirloin
• beef sirloin
• cayenne pepper
• black pepper
• salt
• garlic powder
• chili powder
• cumin
• marjoram
• basil
• thyme
• sage

Instructions

1. 1 To Marinate: The day before preparing the chili, in a large bowl mix together the sage, thyme, basil, marjoram, cumin, chili powder, garlic powder, salt, black pepper and cayenne pepper. Cut beef and pork into 1/2 inch cubes and add to bowl. Mix meat and seasoning together, cover bowl and refrigerate overnight.
2. 2 To Make Chili: Begin to heat tomatoes, tomato sauce, salsa and 2 teaspoons chili powder in a large pot over medium low heat. Meanwhile, heat bacon grease in a large skillet over medium heat. Add jalapeno peppers and saute until soft, 1 to 2 minutes, then add them to large pot.
3. 3 In same skillet fry beef and pork with onion and garlic, in small batches, about 15 to 20 minutes each. As each batch is done add to large pot.
4. 4 When all ingredients are in the large pot, season with salt to taste. Bring to a boil. Cover, reduce heat to medium low and simmer for about 3 hours.
5. 5 After eating chili, eat ice cream and say "Come on, ice cream!"

By jibefan

Ingredients

• ✓ bacon grease
• popcorn kernel
• seasoned salt
• bacon bits
• cheddar cheese

Instructions

1. 1 Place bacon grease into a 6-quart pot and place over high heat. Add one or two popcorn kernels as testers. When test kernels pop, add remaining popcorn kernels and cover with a lid. As kernels start to pop, shake the pan back and forth constantly to keep unpopped kernels on the bottom. When popping slows down, remove the pan from heat and let it finish popping.
2. 2 Pour popcorn into a large bowl or paper sack. Season with 1/2 of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags.

By Jeannine Ross

Ingredients

• ✓ bacon grease
• bread
• egg
• salt
• black pepper

Instructions

1. 1 Melt bacon grease in a nonstick pan over low heat.
2. 2 Cut a 2-inch hole in the center of bread slice; place in the hot skillet and cook until lightly toasted, about 2 minutes. Flip bread and crack egg into the hole; season with salt and pepper. Continue to cook until egg is cooked and mostly firm; flip again and cook 1 minute more. Serve immediately.

By rosburn

Ingredients

• ✓ bacon grease
• ✓ bacon grease
• cornmeal
• salt
• sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cornmeal, salt, and sugar in a medium bowl. Add boiling water and 1 tablespoon bacon grease; stir until bacon grease melts.
3. 3 Pour bacon grease to a depth of 1/2-inch in a large skillet; heat to 375 degrees F (190 degrees C).
4. 4 Shape cornmeal mixture into 12 flattened balls using a heaping tablespoon as a measuring guide.
5. 5 Fry, turning once, in hot oil until crisp and golden brown, about 5 minutes. Drain on paper towels and serve warm.

By Karin Christian

Ingredients

• ✓ bacon grease
• whole wheat flour
• powdered milk
• wheat germ
• beef bouillon granules
• egg
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together the whole wheat flour, powdered milk, wheat germ, and beef bouillon granules. Stir in the bacon grease and egg. Add ice water 1 tablespoon at a time until dough is wet enough to stick together. On a lightly floured surface, roll the dough out to 1/2 inch thickness and cut with cookie cutters. Place biscuits 1 inch apart onto an ungreased baking sheet.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until firm. Cool before serving.

By HOBOLTH4

Ingredients

• ✓ bacon grease
• bacon
• sugar
• corn syrup
• salt
• pecan
• 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 grease
• onion
• potato
• chicken broth
• water
• butter
• flour
• milk
• cheddar cheese
• chicken

Instructions

1. 1 Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.
2. 2 Stir potato chunks with the onion. Pour chicken broth and water over the potato mixture. Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.
3. 3 Melt butter in a small saucepan over medium heat. Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute. Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more. Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.
4. 4 Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.

By Katy G