Even Boss Hog has the occasional sweet tooth to satisfy, so when it’s time to whip up some delicious dessert dishes for the good folk over at Bacon Freak Ranch, “Cooky” often makes cookies.

Not just any cookies mind you, but Boss Hog’s bacon, Chocolate Chip & Pecan Cookies, which come chock full and filled to the brim with lots of delectable bites and bits of the worlds finest gourmet bacon, sweet and satisfying “choco-chunks” and some savory, crunchy, smoothly buttery pecans to give it that special flavor that the Boss Man likes.

Check em’ out for yourself and see why these are so darned popular out in the pig pen.

Boss Hog’s Bacon, Chocolate Chip & Pecan Cookies

(Serves up approximately 20 cookies)

Ingredients:

6 strips of Boss Hog’s Honey BBQ Rubbed Bacon

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter at room temperature

1/2 cup white sugar

1/3 cup light brown sugar

2 large eggs

1 ½ teaspoon vanilla extract

3/4 cup semisweet chocolate chips

1/2 cup chopped pecans

Directions:

Cook your bacon, turning it every 1 to 2 minutes, for approximately 8 minutes or until well browned and moderately well done to taste, somewhere between crunchy and still flexible.

When bacon is done, remove all excess bacon grease by “patting it down” between a couple of thick, absorbent paper towels.

Finely chop the bacon into small “tid-bit” pieces.

Now preheat the oven to 350 degrees.

Line 2 large baking sheets with aluminum foil.

In a medium bowl, whisk flour, baking soda and salt together.

Now in a large bowl, use an electric mixer to combine the butter and two sugars into a creamy like consistency.

Add the eggs and vanilla extract to the large bowl and beat until well blended.

Now add the dry ingredients to the large bowl and beat until the flour is consistently melded with the other ingredients in a nice, smooth consistency.

Slowly stir in the chocolate chips, pecans and bacon bits.

Place the dough on the cookie sheets, spreading single large tablespoon-full amounts of cookie dough spread out with approximately 2 ½ inches of space between apart each cookie, as they will expand and spread during the baking process.

Bake the cookies for 10 to 12 minutes, or until firm and golden brown around the edges, and still slightly soft in the center.

Transfer the cookies to a rack and allow then to cool for 20 minutes.

Pig Out!

Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock

In honor of Bacon Freak’s “Grand Release Celebration” of their brand new gourmet Bacon Cookbook , the fine folks over at Bacon Today, normally a staunch competitor of Bacon Freak, requested the opportunity to premier a FREE RECIPE on their own corporate blog as part of the Ceremonious Celebration taking place within the gourmet bacon world and Bacon Freak was quite thrilled to be asked and to cooperate.

Bacon Today chose to feature the Avocado Mango Salad Recipe which was custom created by world renowned Chef, Rick Bayless.

For those living under a rock the past decade, Rick Bayless is chef of both Frontera Grill and Topolobampo in Chicago, as well as being the creator of “Frontera Gourmet Foods,” multiple Best Selling cookbook author, host of his own popular television cooking show, called “Mexico – One Plate at a Time” and winner of the James Beard “Best International Cookbook of the Year” award in 2001.

In his own words about his personal and professional adoration of bacon, Chef Bayless explains … “Everyone has seen me wear the bacon is meat candy T-shirt on my TV show…but it is more than just a T-shirt slogan to me…it’s a way of life. Whenever I am stuck on what to do in a particular recipe, I always think.  WWBD?”

What Would Bacon Do? … indeed!

Enjoy Chef Rick’s free Avocado Mango Salad Recipe!

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by Cicking HERE!

Not to be outdone by the late blooming “wannabes” who have just recently jumped onto the “Bacon Freak Band Wagon,” The Original “Bacon Freaks” just released the much ballyhooed and long awaited “Bacon Cookbook,” and the response and buzz amongst fellow “Baconistas” has been nothing less than spectacular.

If you’re truly a legitimate “Baco-holic” who has been riding the surging wave of “Baco-Mania” since long before the early “daze” of this magnificently trending movement … or if you know someone who is …then you most definitely need to immediately click over to “The Bacon Cookbook” website right away and check this out for your self or your loved ones, while supplies still last.

According to Rocco “Boss Hog” Loosbrock, “this is a life-long dream finally manifested into reality, not just for our entire loyal monthly bacon club members and bacon store customers, but for “Baco-Maniacs” all across the country and globe, as well as for all of us here at “Bacon Freak.”

“We wanted to make sure that the cookbook was something spectacular and not just a collection of typical bacon oriented recipes.” explains Boss Hog. “So we sought out the creative culinary insights and inspirations of some of the most well respected and professionally renowned chefs in the industry, to create completely, all original, unique recipes specifically for our bacon, and the outcome has proven to be even well beyond our own expectations, hopes and dreams!”

Included in this Epicurean Encyclopedia of enticing entries are custom creation recipes from such chefs as:

Henry Adaniya

Rick Bayless

Scott Burnett

Kathy Casey

Ratha Chau

Gianni Cicilot

Holly Clegg

Laura Jakosky

Erik Kelley

Mary Beth Lawton-Johnson

Maria Liberati

Kate McAloon

Jason McClure

Patricia Mendez

Georges Mokbel

Johnna Rowe

Donna DeCunzo-Taddeo

Gary Unger

Thus, Bacon Freak’s “Bacon Cookbook” turned out to be Hog Heaven for those who truly love the seductively sultry, sweet and salty sensuality of the world’s all time favorite “Meat Candy!”

The cookbook is conveniently put together in such a way as to allow you to chose the very finest recipes for a number of specific meals, from Breakfast and Lunch, to Dinner and Dessert, even Appetizers are included.

Having no idea just how amazingly popular this first edition of the Bacon Cookbook would be, supplies may prove to be beyond limited and stretched to the breaking point for  those who hesitate and put this acquisition, even temporarily on the back burner.

Clearly the second edition printing will eventually come along, and with its numbers greatly increased, now that the massive popularity of the cookbook has officially  now been have gauged after the Grand Release, but for those who don’t want to have to wait till then, you can buy a copy or three right here, right now … without delay.

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by clicking HERE!

FACT:  Bacon is delicious.

FACT:  Bacon has fat in it, which makes it even more “de-freaking-licious.”

FACT:  My doctor is a “stick in the mud” who uses the word, “moderation” in the same sentence as “bacon.”

FACT:  I’m looking for a new doctor.  *Burp!*

I know many people who just can’t eat bacon due to health requirements.  (My sincerest condolences!)

I also know many vegetarians who can’t eat bacon.  (OK, now that was your choice!)  But thanks to the peeps over at Light Life , there is a viable bacon substitute, called “Smart Bacon,” that can hold over the bacon addict, vegetarian or otherwise.

I’ve created a simple recipe that helps hardcore “Baconistas” forget (momentarily at least) that they aren’t eating the true pork product.  Ergo, the Smart Scramble.

The Smart Scramble

Ingredients:

2 eggs (can be replaced with 4 egg whites or even egg substitute)

2 slices of Smart Bacon

1 handful of tomatoes (or any veggies you like)

1 “dash” of dried chives, sea salt and ground pepper.

Directions:

Break up the bacon into pieces and put in a skillet.  (The breaking up of the “meat” will be pretty easy as the slices rarely are able to be stripped off the rasher as a whole slice…)

Cook these until almost crisp.  While these are crisping, cut your veggie(s). Personally, I love tomatoes for this, but spinach is good too!

Mix your eggs and seasoning.

Pour everything into the already hot skillet.

Scramble to your liking and serve!

Enjoy!

Each slice of Smart Bacon affords its recipient only 20 calories and just 1gram of fat and 2 grams of protein.

You can find their full nutritional information here.

I have to say, Smart Bacon is the best “bacon substitute” I’ve had yet and it is very good for those mornings where I remember my “New Year’s Resolution” of healthier eating.  (Boo!)

Still, I must stress that nothing… Absolutely NOTHING… compares to the original “Meat Candy” = Bacon!

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Visit our Bacon Club by clicking here