Bacon Recipes


by Dawn Landes

Posted on July 13, 2012 at 7:52 AM

1 lb John Morrell® Lower Sodium Bacon, cut into 1-inch pieces
3 cups corn squares cereal
3 cups rice squares cereal
3 cups wheat squares cereal
1 cup smoky almonds
½ cup lightly salted peanuts
1 cup cheddar fish crackers
1 1/2 cups mini pretzels (regular or salt-free)
1 stick (1/2 cup) salted butter
3 tbsp. Worcestershire sauce
1 1/2 tsp. Lawry's Seasoning Salt
2 tbsp. Liquid Smoke
6 tbsp. reserved bacon drippings
¾ tsp. onion powder
2 cloves fresh garlic, minced or pressed (may substitute ¾ t. garlic powder)
5-7 shakes Tabasco sauce

Heat oven to 250 degrees F. Cut entire pound of bacon into fourths; then cut each fourth into approximately one-inch pieces. Separate bacon pieces into a non-stick skillet and place over medium-low heat. Cook bacon until brown and crisp. Remove bacon pieces to a paper-towel lined plate. Reserve 3 tbsp. of the bacon drippings.

In a large bowl, mix the cereals, nuts, crackers and pretzels. Set aside. In a microwave-safe bowl, melt the butter uncovered on high for about 40 seconds. When completely melted, add all the remaining ingredients (except bacon pieces) and mix well. Taste butter mixture and add additional Tabasco if so desired.

Pour seasoned butter over the cereal mixture and stir until evenly coated. Place coated cereal on large rimmed cookie sheet or roasting pan lined with foil or parchment. Bake for 1 hour and 15 minutes, stirring every 15 minutes. Removefrom oven and spread on paper towels to cool. Cereal mixture may be baked ahead and stored in an airtight container.

Mix in bacon pieces just before serving.


Bacon Filling
1 lb John Morrell® Lower Sodium Bacon, each strip cut into fourths
½ cup hoisin sauce
¼ cup Thai-style chili sauce
2 tbsp. toasted sesame seeds, divided
1 tbsp. rice vinegar
1 tbsp. grated fresh ginger
2 large cloves garlic, minced
Vegetable Filling
1 large red bell pepper, cut into 1-inch strips
2 medium zucchini, cut into 1-inch pieces
1 medium red onion, diced
1 cup julienned snow peas, divided
1 clove garlic, minced
4 tbsp. reserved bacon drippings, divided
5 cups classic slaw mix
½ cup sliced green onion
2 tbsp. reduced sodium soy sauce
1 tsp. sesame oil
8 large Boston lettuce leaves, washed

¼ cup hoisin sauce
1 tbsp. Thai-style chili sauce
2 tsp. rice vinegar
1-2 tbsp. water, as needed to thin to drizzling consistency

In large skillet, cook bacon until browned but not crispy. Remove bacon from skillet and place on paper-towel lined plate. Reserve 4 tbsp. of the bacon drippings.

Put bacon and next six ingredients into the bowl of a food processor. Pulse 5-6 times, or until bacon is coarsely chopped and ingredients are combined. Set aside. Wipe out bacon skillet and return 2 tbsp. of drippings to pan. Sauté the red pepper, zucchini, red onion, and ½ cup of the snow peas for 3-4 minutes.

Remove vegetables from skillet. Place the other 2 tbsp. bacon dripping in pan with garlic and
heat for about 30 seconds or until fragrant. Add the slaw mix and stir until it becomes limp or wilted but not mushy, about 3 minutes. Remove from heat and stir in the sliced green onions, soy sauce and sesame oil. Add sautéed vegetables to slaw mixture.

For sauce, mix all ingredients in a small bowl. To assemble wraps, place about ½ cup vegetable-slaw mixture in each lettuce cup and top with 1/8 of the bacon filling. Drizzle each with sauce. Garnish lettuce wraps with the 1 tbsp. reserved sesame seeds and ½ cup julienned snow peas. Makes 8-10 wraps.


16 slices John Morrell® Lower Sodium Bacon
1 large red bell pepper, cut into 12 pieces
1 large yellow bell pepper, cut into 12 pieces
2 medium zucchini, cut into 1-inch pieces
½ large red onion, cut into 4-6 wedges
1 envelope ranch salad dressing mix
2 tbsp. reserved bacon drippings
6 metal or wood skewers
Grill Cooking Spray

Cook 4 slices of bacon in a large skillet over medium low heat to render drippings. Remove bacon and reserve for another use. Reserve bacon drippings. Cook remaining slices of bacon, four at a time covered on paper towel-lined plate, in microwave on high for 2 minutes. Let stand until cool enough to handle and cut bacon strips in half lengthwise.

Place all the vegetables in a large bowl. Drizzle with the reserved bacon drippings and toss until well-coated. Sprinkle one envelope of ranch dressing over vegetables and mix well. To assemble skewers: take one ½ strip of bacon and fan-fold to make a square. Thread onto skewer. Alternate four
squares of bacon and vegetables on each skewer, making sure not to pack vegetables and bacon too tightly. If using wooden skewers, soak for ½ hour in water before assembling and putting on the grill.
Spray grill with grill cooking spray or wipe with vegetable oil on a paper towel.

Light all burners on grill and let heat to 250-300 degrees F. Turn off 1 burner (or 2 if three burner grill) to prepare grill for indirect heat. Place skewers on side of grill that is turned off. Grill skewers over indirect heat for 6-8 minutes