J&D's Holiday Recipe Contest - Win $100 and a J&D's Everything Pack

Happy holidays, bacon lovers. It's time to break out those great recipes and wow your guests. Looking for inspiration? We've got you covered this year with our list of delicious holiday recipes. 

And if you've come up with great new recipes using J&D's products, we want to hear about them! Which is why we're launching another J&D's Holiday Recipe Contest, giving you the opportunity to win a $100 gift card and a J&D's Everything Pack. Submit your best recipes by December 31st, and the best one (as chosen by us) wins. Recipes we choose to feature on our recipe home page get free goodies as well. Extra points for creativity and originality, but the main thing is make it taste great! 

Good luck, and happy holidays from all your friends at J&D's Foods. 

Comments

[Val]

Maple Bacon Oatmeal Cookies

Ingredients

Makes 12.

1 1/2 cups old-fashioned oatmeal
3/4 cup unsweetened shredded desiccated coconut
1 1/3 cups all-purpose flour
1/2 teaspoon bacon salt
1 cup packed light-brown sugar
1/4 pound (1 stick) plus 1 tablespoon unsalted butter
3 tablespoons pure maple syrup
2 tablespoons golden syrup
1 teaspoon baking soda
2 tablespoons boiling water
1 teaspoon pure maple extract
1 cup cooked crispy bacon, coarsely chopped
Directions

Preheat oven to 300 degrees. Have ready 2 baking sheets lined with parchment. In a medium bowl, whisk the oatmeal, coconut, flour, bacon salt, and sugar. Set aside.
In a small saucepan over medium heat, combine the butter, maple syrup, and golden syrup. Heat until the butter is melted. Remove from heat, and set aside. In a small bowl, combine the baking soda with the boiling water. Immediately stir this mixture into the melted butter until combined. Add the maple extract; stir into the oat mixture. Fold in chopped bacon.
Form balls, using 3 tablespoons of dough, and place about 3 inches apart on prepared cookie sheets, 6 to a sheet. Flatten each of the balls slightly.
Bake until golden brown and set, about 20 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to 1 week.

[Amy]

Jersey Girl Baconnaise Crab Cakes!

2 lbs. jumbo lump blue crab meat

½ cup bread crumbs + ¼ cup for breading

¼ cup of Panko bread crumbs for breading

2 teaspoons fresh parsley (chopped)

2 teaspoons powdered mustard

1¾ teaspoons black pepper

2 teaspoons seafood seasoning

3 tablespoons Baconnaise

4 tablespoons butter

2 teaspoons Worcestershire Sauce

3 eggs

¾ cup of vegetable or canola oil for frying

CAREFULLY mix all crab cake ingredients together (except breading crumbs and oil). I usually mix the dry together first, and then mix the wet together, and then fold into the crab meat. You don’t want to break up all of those fabulous lumps of meat!

Heat a cast iron frying pan on medium/ medium high heat for about 10 minutes or until hot.

Add a bit of vegetable or canola oil to the pan and wait 1 minute for the oil to heat.

Place crab cakes in pan and cook for 3 minutes on each side or until cakes are slightly firm and breading is a golden brown.

[LadySplitz]

I made a barbeque dinner for my family. I decided to use Bacon Salt in ALL my dishes. Homemade baked Mac-n-Cheese, Collard Greens, Mashed Potatoes, Barbeque: Chicken, Ribs, Steak, Seafood Shiskabob, & Homemade Buttered Biscuits. The food didn't have a chance. We ALL PASSED out.

Thank you
Bacon Salt :)