Campfire Foil Packs

 

Recipes

Campfire Foil Packs

Main Course
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 lb. skinless, boneless chicken breast meat cubed
  • 2 medium onions diced
  • 1 (8 ounce) package package sliced fresh mushrooms
  • 1 yellow bell pepper seeded and sliced into strips
  • 1 red bell pepper seeded and sliced into strips
  • 4 cloves garlic sliced
  • 4 small potatoes cubed
  • 1/4 cup Bacon Up melted
  • 1 lemon juiced

Instructions

  • In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the Bacon Up and lemon juice, then mix well.
  • Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
  • Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.
Print Recipe
/0 Comments/by
,

Bacon Up Puppy Chow

Homemade Powdered Sugar Puppy Chow

 

Recipes

Bacon Up Puppy Chow

Dessert, Snack
Homemade Powdered Sugar Puppy Chow

Ingredients

  • 1/4 Cup Bacon Up
  • 12 oz. boz Crispix cereal
  • 1 stick butter
  • 1 cup peanut butter
  • 12 oz. semisweet chocolate chips
  • 7-10 cups powdered sugar

Instructions

  • Melt 1/4 Cup of Bacon Up
  • start making the chocolate inner layer for the puppy chow. In your small microwave safe bowl, add 12 Oz. of semi-sweet chocolate chips, 1/2 cup (1 stick) of butter, and 1 cup of peanut butter. Place this all in the microwave for 2-3 minutes, stirring about every 45 seconds. Make sure that everything is homogenous.
  • pour the bag of cereal in a huge bowl. I mean the biggest bowl you can find. It helps to have a lot of room to mix so that you don't crush a lot of the cereal. Add all of your Bacon Up into the bowl, and mix it all gently in. use your spatula to scoop out all of the chocolate mix onto the cereal. At first it might not seem like it, but there will be enough. Mix this slowly and gently with a big spoon until all of the ingredients are evenly covered with chocolate.
  • Fill your large ziplock bag or bowl with about 7-10 cups of powdered sugar. Like the bowl, the bigger the bag is, the gentler you can be with the pieces to ensure that few break. Spoon in all of your chocolate and Crispix mix and seal the bag tightly (avoid getting chocolate in the zip, it makes it hard to close). If you can't find a bag big enough to fit all of your mix, split it up into two or three batches; you need room in the bag to work with. Flip your bag end over end until the pieces are fully coated in sugar and stop sticking to each other. The bag's chocolate coated inside will gradually turn white as this happens. If it's taking too long, just add more powdered sugar. You can't really overdo it.
Print Recipe
/0 Comments/by

Mountain Pie Cheesesteak

A burning campfire

 

Recipes

Mountain Pie Cheesesteak

Main Course
A burning campfire
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 slices bread
  • 2 tbsp Bacon Up
  • 3 slices roast beef
  • onion chopped
  • 2 slices provolone cheese

Instructions

  • Heat pie irons for 1 to 2 minutes in fire. While pie irons are heating spread Bacon Up on 1 side of each slice of bread.
  • Place a small amount of butter in the pie iron with the roast beef and onion. Cook 1-2 minutes turning half way through.
  • Open pie iron and place 1 slice of bread on top of beef and onions with the butter side up.
  • Close the pie iron and flip over. Then open and place 2 slices of provolone cheese and the second slice of bread on top again with the buttered side up.
  • Close pie iron and cook for 2-3 minutes turning several times. Check and cook until golden brown.
  • Remove cheesesteak from pie iron and enjoy.
Print Recipe
/0 Comments/by

Bacon Up Deviled Eggs

 

Recipes

Bacon Up Deviled Eggs

Snack

Ingredients

  • 6 eggs hard boiled
  • 2 tbsp warmed Bacon Up® bacon grease
  • 1 tsp honey mustard
  • 1 tsp sea salt
  • 1/2 tsp garlic pepper
  • 1/4 tsp smoked paprika

Optional

  • Bacon bits or crumbled bacon

Instructions

  • Peel eggs and slice them lengthwise
  • Remove yolks to a mixing bowl
  • Warm Bacon Up bacon grease on stovetop or microwave
  • Add to the yolks along with honey mustard and mix thoroughly
  • Add the seasoning (salt, garlic pepper, and smoked paprika) and mix again
  • Spoon mixture into egg whites
  • Garnish, if desired, with a sprinkle of smoked paprika and bacon bits or crumbled bacon
  • NOTE – if you prefer a spicier taste, substitute a teaspoon of your favorite hot sauce for the mustard
Print Recipe
/0 Comments/by

Bacon Up Pimento Cheese Spread

Homemade Pimento Cheese Spread

 

Recipes

Bacon Up Pimento Cheese Spread

Snack
Homemade Pimento Cheese Spread

Ingredients

  • 4 ounces cream cheese (bring to room temperature first, if using a block)
  • 1/4 cup Bacon Up® bacon grease
  • 1/4 tsp garlic pepper
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • Dash Worcestershire sauce (or Tabasco if you prefer more heat)
  • 4 ounce jar pimentos or roasted red peppers (if using the latter, you’ll need to cut them into smaller pieces before adding)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded gouda
  • (Note that many people prefer shredding their own cheese, since packaged shredded cheese includes a non-stick coating)

Instructions

  • Mix together garlic powder, onion powder, and salt. Stir in Worcestershire or Tabasco sauce.
  • Add cream cheese and Bacon Up bacon grease to seasoning mixture and blend until smooth.
  • Fold in pimentos and cheese until well blended.
  • Cover and chill for an hour or more to allow the flavors to develop.
Print Recipe
/0 Comments/by
,

Bacon Up Peruvian Beans

Big Tee Backyard BBQ Peruvian Beans

 

Recipes

Bacon Up Peruvian Beans

Snack
Tex-Mex
Big Tee Backyard BBQ Peruvian Beans

Ingredients

  • 2 cups Peruvian Beans – also sometimes called Piruano beans, Canary, Mayocoba, or Mexican Yellow Beans (haricots jaune) brands to try include Goya and Rancho Gordo
  • 12 cups Water – divided
  • 2 tbsp Bacon Up® bacon grease
  • Small Onion Diced
  • 1 tsp salt

Instructions

  • Clean the beans and soak them in 6 cups of water for 4-8 hours –or try the quick-soak method: boil them for one minute, then let them soak for 1 hour.
  • Drain the soaking water and add 6 more cups of fresh water.
  • Add the onion and Bacon Up bacon grease, then cover and simmer for 1-2 hours over medium-low heat until the beans are tender.
  • Add the salt when they are about 15 minutes from finished. (Optional: If you like a little more heat, add your favorite hot sauce to taste. Fresh cilantro also makes a flavorful garnish, if you wish to add.)
Print Recipe
/0 Comments/by

Bacon Up Fried Cabbage

Bacon Up Fried Cabbage from Greg Hart

 

Recipes

Bacon Up Fried Cabbage

Bacon Up Fried Cabbage from Greg Hart

Ingredients

  • 1/4 cup Bacon Up® bacon grease
  • 1 bag shredded cabbage
  • 3 tbsp diced garlic
  • 3 cups frozen bacon pieces
  • 1 cup minced onions
  • Salt & Pepper

Instructions

  • Start with a generous dollop of Bacon Up bacon grease in your skillet and melt on medium-high.
  • Add the bag of shredded cabbage, garlic, frozen bacon pieces, and minced onions and mix together.
  • Add salt & pepper to taste.
  • Cook until tender.
Print Recipe
/0 Comments/by

Bacon Up Baked Beans

Bacon Up Baked Beans

 

Recipes

Bacon Up Baked Beans

Side Dish
Bacon Up Baked Beans
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 can Baked beans
  • 1 tbsp Bacon Up

Instructions

  • Heat up baked beans
  • While heating up baked beans add in 1 tbsp of Bacon Up
  • Stir in Bacon Up with the baked beans
  • Serve and Enjoy!
Print Recipe
/0 Comments/by

Strawberry Bacon Up Popovers

 

Recipes

Strawberry Bacon Up popovers

Dessert

Ingredients

  • 1 tbsp Bacon Up® bacon grease
  • 2 tbsp Strawberry preserves
  • 1 package Pillsbury Crescent Rolls

Instructions

  • Spoon the Bacon Up bacon grease and preserves into a small casserole (preferably rectangular) that can go from microwave to freezer (Pyrex, etc.).
  • Microwave for 15-30 seconds until the two ingredients melt, then stir to mix.
  • After thoroughly blended, place the dish in the freezer for several hours.
  • After the mixture is solid, use a sharp knife to cut 12 strawberry/bacon squares (4 rows x 3 columns).
  • Preheat the oven, as indicated on the crescent rolls.
  • Open the crescent rolls and, one at a time, unroll a triangular piece of dough, place a strawberry/bacon square near the wide end of the dough, and fold the corners in to cover the strawberry mixture. Make sure the dough completely covers the filling and pinch the edges to seal.
  • Place on a baking sheet and bake as directed.
  • Transfer baked pop-overs to a serving plate and sprinkle with powdered sugar.
Print Recipe
/0 Comments/by

Low-Carb Blueberry Bacon Up Cobbler

 

Recipes

Low-Carb Blueberry Bacon Up Cobbler

Dessert

Ingredients

  • 2 cups fresh or frozen blueberries
  • 1/4 cup water
  • 1 tbsp lemon juice
  • 2 tbsp classic monk fruit sweetener (such as Lakanto Sweetener)
  • 10 drops stevia (Such as Sweet Leaf)
  • 1/8 tsp xanthan gum
  • 1/4 cup softened butter chopped into pieces
  • 1/3 cup coconut flour
  • 1/3 cup classic monk fruit sweetener (such as Lakanto Sweetener)
  • 1 tbsp ground cinnamon
  • 1-2 tbsp Bacon Up® bacon grease

Instructions

  •  In sauce pan, add blueberries, water, lemon juice & sweetener. Bring to a light boil and add xanthan gum. Stir occasionally as it thickens. Then remove from heat.
  • For crumble topping, mix coconut flour, monk fruit & cinnamon. Combine well, then add butter. Mix with fingers until well incorporated & crumbly.
  • Grease a cast iron skillet with Bacon Up bacon grease and then pour in the blueberry sauce. (You’ll notice the enhanced flavor versus using butter!)
  • Top with cinnamon crumb topping. Bake on grill heated to 350° for about 30 minutes or until it bubbles & topping browns. (The oven works too, but it seems more fun on the grill!)
Print Recipe
/0 Comments/by