Peanut Butter And Bacon Pie Gourmet Recipes

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PEANUT BUTTER BACON COOKIES



Peanut Butter Bacon Cookies image

Peanut butter and bacon combine to make these delicious treats! My husband thought the recipe sounded like a waste of perfectly good bacon but loved the outcome and requests them often.

Provided by cc51

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 24

Number Of Ingredients 7

1 cup creamy peanut butter
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon baking soda
7 slices cooked and diced bacon
2 tablespoons white sugar, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat peanut butter, 1/2 cup white sugar, and brown sugar together in the bowl of a stand mixer until well combined. Add egg and baking soda; beat until smooth, 1 minute. Fold in bacon. Form dough into walnut-sized balls.
  • Pour 2 tablespoons white sugar into a bowl; roll balls in the sugar until coated. Arrange coated balls on a baking sheet.
  • Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 10.3 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 105.5 mg, Sugar 9.1 g

FROZEN PEANUT BUTTER PIE WITH CANDIED BACON



Frozen Peanut Butter Pie with Candied Bacon image

Provided by Andrea Albin

Categories     Dessert     Freeze/Chill     Frozen Dessert     Bacon     Peanut     Summer     Party     Peanut Butter     Gourmet     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 12

7 bacon slices (about 6 ounces)
3/4 cup sugar, divided
1/8 teaspoon ground cinnamon
About 35 chocolate wafers, finely ground in a blender or food processor (about 2 cups crumbs)
3/4 stick unsalted butter, melted
1 cup milk
1 cup creamy peanut butter (not natural)
1/2 teaspoon pure vanilla extract
1 1/4 cups chilled heavy cream
1/3 cup salted roasted peanuts, finely chopped
Equipment:
a 10-inch pie plate (6-cup capacity)

Steps:

  • Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain.
  • Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole.
  • Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell.
  • Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stirring occasionally.
  • Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top.
  • Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes.

CHOCOLATE PEANUT BUTTER BACON PIE



Chocolate Peanut Butter Bacon Pie image

Make and share this Chocolate Peanut Butter Bacon Pie recipe from Food.com.

Provided by clr4tkof

Categories     Pie

Time 42m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 11

25 chips-ahoy chocolate chip cookies
1 cup peanut butter
5 tablespoons butter, melted
1 (16 ounce) package bacon, divided in thirds
1 (12 ounce) can evaporated milk
1 (12 ounce) bag semi-sweet chocolate chips
1 3/4 cups sugar, divided
1 1/2 tablespoons mccormick's vanilla butternut flavoring
1 (8 ounce) package cream cheese
1 cup powdered sugar
2 1/2 cups whipping cream, divided

Steps:

  • Cook bacon in microwave for 3 ½ minutes till crispy. Drain the bacon on paper towels, then cut it into small pieces.
  • Melt butter and mix in crushed cookies. Then press it into a deep dish pie plate and bake at 350 degrees for 8-12 minutes, then let it cool. In a 2qt saucepan, heat milk and 3/4 cup sugar and add chips. Stir over medium heat until the contents are melted and thick. Then add flavoring and let it all cool.
  • Place cream cheese and 1 cup sugar in a mixer and blend till it's smooth. Then add one cup of whipping cream. Whip until the mixture is fluffy, then add peanut butter, and whip it once more. Spread 1½ cup of chocolate sauce over crust and sides and let it set.
  • Sprinkle 1/3 the contents of the chopped bacon over the crust and then pour in the creamy mixture. Spread half of the remaining chocolate sauce over the creamy middle. Then sprinkle 1/2 of remaining chopped bacon bits over the chocolate sauce.
  • Whip 1 ½ cup of heavy cream, a dash of cream of tartar, and powdered sugar. Spread over pie and pipe edges sprinkle with nest of remaining bacon and pipe circles of chocolate sauce. Drag knife back and forth thru top to form web design.

PEANUT BUTTER BURGER



Peanut Butter Burger image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 10 servings

Number Of Ingredients 9

5 pounds ground Angus beef (preferred lean/fat content 80/20)
1 tablespoon sea salt
1 tablespoon seasoning salt
1/2 tablespoon cracked peppercorn
3 cloves fresh garlic, minced
8 ounces applewood smoked bacon
White burger buns
Creamy peanut butter
20 slices American cheese

Steps:

  • Combine the beef with the sea salt, seasoning salt, pepper and garlic. Create 10 beef balls. Place the balls individually between waxed paper and slightly press the center to create your patties. Place the patties on a lined cookie sheet, ready to be placed on the grill.
  • On the stove, fry the bacon to desired texture over medium-heat.
  • Turn your chargrill to medium-high and place the burgers on it once it is hot. Cook the first side until the edges are caramelized and browned, 3 to 5 minutes. Flip the burgers and cook for another 3 to 5 minutes. Be careful not to pierce the meat or overcook. Set aside and let them rest for another 3 to 5 minutes. Before you turn off the grill, lightly toast the white burger buns.
  • Dress each side of the white burger buns with creamy peanut butter and 2 slices American cheese. Place the burgers on top of the cheese and add the cooked bacon.

BACON POT PIE



Bacon Pot Pie image

I love the combination of bacon and cheese. Add some veggies and a homemade flaky pie crust and you have a comforting Sunday night meal or a cozy, filling breakfast. -Ashley Hudd, Holton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1/3 cup shortening
1/4 cup cold butter
5 to 7 tablespoons ice water
FILLING:
2 medium red potatoes, chopped
1 tablespoon water
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 cup chopped fresh or frozen broccoli, thawed
1 cup shredded cheddar cheese

Steps:

  • Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 493 calories, Fat 31g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 558mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

PEANUT BUTTER AND BACON PIE (GOURMET)



PEANUT BUTTER AND BACON PIE (GOURMET) image

Categories     Dessert

Yield 8 slices

Number Of Ingredients 13

Frozen Peanut Butter Pie with Candied Bacon
7bacon slices (about 6 ounces)
3/4cupsugar, divided
1/8teaspoonground cinnamon
About 35 chocolate wafers, finely ground in a blender or food processor (about 2 cups crumbs)
3/4stick unsalted butter, melted
1cupmilk
1cupcreamy peanut butter (not natural)
1/2teaspoonpure vanilla extract
1 1/4cupschilled heavy cream
1/3cupsalted roasted peanuts, finely chopped
Equipment:
a 10-inch pie plate (6-cup capacity)

Steps:

  • Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain. • Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole. • Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell. • Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stirring occasionally. • Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top. • Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes. Cooks' note: Pie can be frozen, covered after 5 hours with plastic wrap and foil, up to 2 days.

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