A couple of weeks ago, some friends sent out an invitation for a BaconFest. A party surrounding all things bacon. There were jalapeno poppers (with bacon), twice baked potatoes (with bacon), bacon wrapped dates, bacon no bake cookies, bacon dipped chocolate, bacon chocolate bark, and several other bacon inspired treats. It was all delicious!
Bacon Chocolate Bark
- 8 slices of bacon
- 12 oz. semi sweet chocolate chips
I recommend splurging on good quality chocolate and bacon. You won’t regret it!
1. Cook your bacon on medium-low heat. Your goal is crunchy and crispy bacon, without burning it to a crisp. You don’t want chewy bacon in your chocolate bark. While it’s cooking, line a baking sheet with tin foil.
2. When your bacon is cooked, let it cool on some paper towel. While it’s cooling, melt your chocolate in the microwave. Pour all of the chips in a bowl. Microwave for a minute, and stir. Repeat until there are no more chocolate lumps.
3. Crumble the bacon up into small bits. Mix in 2/3 of the bacon with the chocolate, and spread it on the baking sheet. You want it about a 1/4 inch thick. Sprinkle the remainder of the bacon on top.
4. Cover and chill in the fridge for at least 30 minutes. Once it’s cooled all the way through, break it into chunks and serve.
Pioneer Woman’s recipe for potato soup is called Perfect Potato Soup. I’m sure she’s right about that. It’s perfect. Just look at her photos. I’m not sure mine turned out perfectly.
Granted, I think my definition of a medium potato is smaller than her definition. Also, in lieu of the 6th potato, I used a sweet potato.
So there ya have it. If you don’t follow the recipe, you can’t expect it to turn out like the original did. Sometimes that’s a good thing. Other times, not as much. It’ll be edible. Just not perfect.
One final note—don’t blend the whole batch of soup. She says to only blend 1/2 to 2/3. She’s probably right.
They look pretty. They’re easy to make. They contain bacon. You don’t need any more information than that.
- 1 cup ranch dressing
- 1 cup (8 oz. container) sour cream
- 1 bunch green onions, diced
- 1 lb. bacon, cooked
- 1 package extra large flour tortillas
- 1 bag spinach, shredded
Let’s do this!
Spinach Bacon Pinwheels
(Adapted from cooks.com)
1. Mix ranch dressing, sour cream, and diced green onions in a small bowl
2. In a separate bowl, toss diced bacon and shredded spinach. The amount of spinach is a bit subjective. I used about 3/4 of one bag.
3. Combine! Spread a layer on a tortilla shell.
4. Roll it up, stick a couple of toothpicks in to hold it together, and place them in a dish to rest. Cover with saran wrap, and leave in the fridge for at least 2 hours, but up to 12.
4. Slice, toothpick, and serve.
We had such a great time this Christmas Eve eating hors d’oeuvres and desserts and opening up presents. Check out this spread!
I noticed that I got some shots of the food that we ate, but none of the people in attendance. I’m so bad about that! I think that will be a 2012 resolution. Take more pictures of people. Consider it so.