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Bacon Bread

I’ve been wanting to post this recipe for a long time, but I haven’t had the “need” to make Bacon Bread before today. (I refrain from making it to often because I could, quite literally, try to eat the whole batch…yikes!) I need to have a need to make it…so I can share it.

You see, my best buddy, Kris, is “losing” her baby girl this week.  No, not to death or illness or anything serious like that….  It’s just that Jesse is finally moving out on her own.  She’s spreading her wings and flying off to live in Kansas City with her best friend.

It is a big deal for Kris.

It is a big deal for Jesse.

Kris isn’t ready for her girl to leave.

Jesse’s been ready to be on her own for a while now.

However, I love both of them very much and I know that this is a life altering experience for them.  So, what can I do about it?  I bake!!  But not just any ol’ thing.  I made them Bacon Bread.  It’s always made with a labor of love.  And I do love them.

And I do love Bacon Bread.  Oh, how I love this cheesy, bacony, ranchy, bready goodness.  And what makes it even more fun…it’s a pull-apart bread.  You get to eat with your fingers and then lick them afterwards.  It’s in the oven as I write this, and my mouth is watering from the smell….

Oh man!  Let’s get on with the recipe.

Bacon Bread

  • 1 recipe of Burger Bun dough
  • 1 pkg dry Ranch dressing mix
  • 1/4 c oil (I use vegetable oil)
  • 1 lb bacon, fried and crumbled
  • 3 c shredded cheddar cheese

Prepare Burger Bun dough up to the first rising.  While dough is rising, fry & crumble bacon.  Drain grease off bacon.  In a medium bowl, mix dry Ranch dressing mix and oil.  Stir well.  Add cooled bacon and cheese.  Stir well again.  When first rising of dough is complete, place dough on floured or greased counter top.  Pinch off or cut off 1 inch chunks of dough and place several in bowl of bacon mix.  Roll each dough piece and place on greased baking sheet.  Continue this process, until you’ve piled all the dough pieces.  Let this rise again for another 30 minutes.  Bake in 400 degree oven for 12-15 minutes, or until golden brown.  Try not to woof it all down in one setting (trust me, it will be hard to restrain yourself!).

Here’s where I’ve cut off pieces with my pastry knife

And in the bowl…

Can you see the yummy herbs from the ranch mix?

All puffy after 2nd rising

Just to make sure it’s done, carefully lift up one piece…see how bread looks done and not gooey?  If it does look a little gooey…pop it back in oven for another couple of minutes.

And now ready for consumption! Man, can you see that crispy bacon and melted cheese?!

Okay, just one more bite….or not….

My taste-tester strongly approves

Jesse, I’m proud of you!  I know that you and Delci are going to do great!  And with your “new” mixer, you better give this try!  lol

Kris, I love you.  And as someone famous once said, “This too shall pass.”  You’re in my prayers, my dear sister from another mister!  Eat the Bacon Bread…it will make you feel better!

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Fried Rice

Well, tonight was Cader’s last soccer practice.  He had a really short season this year because of rain one Saturday, snow one Saturday, and Easter weekend on another Saturday.  He still had a great time, but is already looking forward to basketball!  Tuesdays have been good crockpot dinner days.  Tonight we had Brown Sugar Chicken (though I used chicken breasts this time instead of thighs) and Fried Rice.  I don’t make this rice as much as I would like because it’s not one of my kiddos’ favorites.  Actually…they won’t touch it.  They all hate rice.  Which is a bummer.  I think it’s wonderful.  Fried Rice.  Mexican Rice.  Cheesy Broccoli Rice Casserole.  Rice for breakfast.  You get the idea.  I like rice.  However, the kiddos do like the Brown Sugar Chicken.  That’s good.  They got to eat at least some dinner tonight….hehehe.

Fried Rice

  • 2 c cooked rice
  • 4 slices of bacon
  • 3 eggs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp soy sauce
  • 3 Tbsp worcestershire sauce
  • 1 tsp liquid smoke
  • 1/2 c frozen veggies

Chop bacon and fry in medium-high heated skillet.  Drain off all but about 2 Tbsp of grease.  Add veggies and stir around until veggies are cooked through.  In a small bowl, whisk the eggs and then add to bacon and veggies in pan.  Stir everything around until eggs are cooked.  In a large bowl, add rice, veggie mix, soy, worcestershire, liquid smoke, garlic powder and onion powder.  Stir everything and serve.

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Last fall I became very frustrated with trying to come up with a variety of meals for my very plane-jane family. I wanted to be creative with my cooking – but they weren’t too interested. So, I came with this idea:

Sunday Lunch – Eat Out
Sunday Dinner – leftovers, popcorn, nachos or cereal
Monday – Mexican
Tuesday – Italian
Wednesday – Parent’s Choice or we eat at church during our Wed’s @ CCC
Thursday – Pizza
Friday – Hamburgers
Saturday – Brunch and/or Brinner (breakfast/dinner)

This has made my life sooooo much more simple. I have the freedom to make my variations with knowing that my family will eat it!!!

Anyhoooo….I’ll be giving you an example of this concept this week. To catch us up, this week’s Mexican Night was Chicken Enchiladas and Italian Night was Bacon Spaghetti.

Chicken Enchiladas
1/2 c bell peppers, chopped
1 c onions, chopped
2 Tbsp butter
1 4oz can chopped green chilies
2 c cooked chicken, shredded
Shredded Monterey Jack cheese
Flour tortillas

Sauce:
3 Tbsp butter
1/4 c flour
1 tsp coriander
3/4 tsp salt
2 1/2 c chicken broth
8oz sour cream
1/2 c Monterey Jack cheese
Cook bell peppers, onions, and butter until tender. Then add green chilies and chicken. Add 1/2 c of the following sauce.

Sauce: Melt butter in pan. Add flour, coriander and salt. Stir well for about 2 minutes. Add chicken broth, sour cream, and 1/2 c monterey jack cheese.

Add some chicken mixture and some extra monterey jack cheese to each flour tortilla. Roll up and place in greased 9×13 pan. Pour remaining sauce over tortillas. Bake in 350 degree oven till heated through and cheese is melted (about 30 minutes).



Bacon Spaghetti
1 lb bacon, fried & crumbled
1 lb cooked spaghetti
3 cloves garlic, minced
5 Tbsp olive oil
salt to taste
ground black pepper to taste
2 Tbsp grated Parmesan cheese

Combine garlic and Parmesan cheese with olive oil. Toss cooked spaghetti with bacon and garlic/cheese/olive oil mixture. Season with salt and pepper to taste.

I made the French Bread recipe to go with this….MMM! I dressed up my French Bread by adding oregano to the dough and topped the rustic loaves with butter, sea salt, and more oregano.

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