Now you don’t need a splatter guard when you fry bacon! Bakin’ bacon makes the process so simple, and you get perfect, nice & flat strips of bacon just like you get at a restaurant. Plus, no flipping!
P.S. When I first started trying to think of blog names, I liked “Bakin’ & Bacon” because it indicated my blog would include both sweet and savory recipes, plus it’s cute & clever, but when I Googled it, it was already taken. Not only that, but Bacon & Bakin’ was taken too. Guess I’m not the only one that loves that name! I also had to nix “My Kitchen Addiction,” and “My Baking Addiction.” But I’m happy with the name I ended up with! And I liked Recipe Rhapsody, my former name, too. Though I can’t take credit for that one, Dennis came up with it!
Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with foil or parchment paper, then lay the bacon strips flat, making sure pieces do not overlap. Bake until crisp and browned, 15 to 18 minutes, or to desired doneness, rotating the sheets once. Transfer strips to a paper towel to drain.
Recipe source: marthastewart.com