Wake up and smell the beef bacon!

Bacon lovers! Enjoy the bold taste of Certified Angus Beef® brand Beef Bacon by Schmacon. The hearty strips of beef are made without any added nitrites or nitrates.

Scmacon, your new favorite pork bacon alternative, is now available at Buehler’s! It is made with the premium beef you know and love.

Schmacon crisps quickly and delivers a smoky, sweet, beefy flavor. It is satisfying in ways that only beef can be. It is whole-muscle beef, smoked and glazed with less fat, less calories and less sodium than pork bacon. It also cooks in half the time of pork bacon.

Great as a side on a breakfast plate, or as a unique addition to your favorite recipe, pick up a package of Schmacon in our Meat Department today!

Try these Schmacon Recipes

Schmacon Waffles Napoleon

INGREDIENTS

1 waffle cut in half
1 oz. whipped cream
1 oz. maple syrup
Powdered sugar
3 slices crisped Schmacon

INSTRUCTIONS

1. Prepare waffles according to instructions.
2. Layer waffle, whipped cream, waffle, Schmacon.
3. Then top with fruit if desired or just powdered sugar and syrup!

INGREDIENTS

INSTRUCTIONS

1. Prepare Schmacon, crisping them to package directions.
2. Mix Sriracha mayo ingredients and set aside. Mix ground chuck beef, and all burger ingredients.
3. Form into (2) 1/2 lb or (3) 1/3 lb burger patties.
4. Grill or pan fry onions until browned.
5. Grill burgers until desired doneness and/or juice in burgers run clear.
6. Top each burger with two or three slices of crisped Schmacon. Add other toppings as desired.

Enjoy, you’re a Rockstar!

INSTRUCTIONS

Recipes courtesy of Scmacon

MORE SCHMACON RECIPES

Stuffed Peppers

Stuffed Peppers Recipe

  INGREDIENTS 6 bell peppers, assorted colors Tbsp cooking oil 1# of ground beef 2 cloves of garlic, chopped 1 small yellow onion, small dice 1 jar of red sauce or marinara sauce (32 oz) ½ Tsp salt ¼ Tsp black pepper 2 cups of cooked white rice 2 cups of shredded mozzarella cheese INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Top and deseed peppers.
3. Place peppers into a baking pan and cover with foil.
4. Bake peppers for around 15 minutes or until starting to become tender. Remove from the pan and set aside.
5. In a sauté pan, place oil and ground beef. Cook beef over medium heat.
6. While meat is cooking, and about halfway finished, add the onions and garlic to the pan and finish cooking. The onions should be mostly translucent when you are done cooking the meat.
7. Add ½ of the jar of red sauce, rice, salt and pepper to the meat mixture and mix thoroughly to combine.
8. Pour the second ½ of red sauce into the baking pan on the bottom.
9. Stuff the peppers with your mixture and place into baking pan on top of sauce.
10. Top the peppers with the mozzarella cheese and cover with foil.
11. Bake the peppers for 20 minutes, then remove the foil and bake for an additional 10-15 minutes to achieve color on the cheese, and ensure the peppers are heated to 165 degrees in the middle.

Easy Bake Lasagna

INGREDIENTS

1- 32 oz jar of Mids meatless pasta sauce

½ – 32 oz jar of Mids meat pasta sauce

2 cups of shredded mozzarella cheese

15 oz container of ricotta cheese

Non-stick pan spray

1 pack of Barilla oven ready lasagne sheets

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Spray baking dish with pan spray to prevent sticking.
3. Pour ¼ of meatless sauce into the bottom of the baking dish.
4. Place 3-4 lasagna sheets on top of sauce.
5. Pour another 1/4 of the meatless sauce on top of the sheets.
6. Place ricotta on top of the sauce and spread to the edge of the sheets.
7. Top ricotta with ½ cup of shredded mozzarella cheese
8. Place another layer of lasagna sheets down.
9. Pour the ½ jar of meat sauce on top of the sheets.
10. Top meat sauce with ½ cup of mozzarella sheets.
11. Place another layer of lasagna sheets down.
12. Pour ¼ of meatless sauce on top of the lasagna sheets.
13. Top sauce with ½ cup of mozzarella cheese.
14. Top with final layer of lasagna sheets.
15. Pour remaining ¼ of meatless sauce on lasagna sheets.
16. Top with ½ cup of mozzarella cheese.
17. Cover with foil and bake for 20-25 minutes.
18. Remove foil and bake for an additional 10 minutes to achieve golden brown color on top.

Chewy Granola Snack Bars

INGREDIENTS

2 cups rolled oats
1 cup whole wheat flour
3/4 cup brown sugar
1/2 cup wheat germ
3/4 cup dried cranberries, blueberries or cherries
1/2 cup slivered almonds, pecans or walnuts
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup honey
1 egg, lightly beaten
1/2 cup canola oil
2 teaspoons pure vanilla extract

INSTRUCTIONS

1. Preheat oven to 350° F. Spray a 9×13-inch pan with cooking spray. Combine the
    oats, flour, sugar, wheat germ, dried fruit, almonds, cinnamon and salt in a large
    mixing bowl; mix well with a spoon. Make a hole in the center of the ingredients.
2. Pour the honey, egg, oil and vanilla into the hole. Use your hands to mix it well.
3. Pat the granola in the baking pan. Use an oven mitt to place it in the oven. Bake
    for 25–27 minutes or just until the mixture is golden brown around the edges.
    Remove the pan from the oven with the oven mitt and place on a wire rack. Cool
    for 5 minutes. Use a table knife to cut into bars while still warm; the mixture will
    become too hard to cut if it becomes cool.

Source: Recipe Adapted from Junior Leagues In the Kitchen with Kids

Pierre’s Peppermint Ice Cream Sandwich Cake

Treat yourself to a new holiday dessert tradition with an ice cream sandwich layer cake made using Pierre’s Peppermint Ice Cream Sandwiches!

INGREDIENTS

2 – 10-pack boxes of Pierre’s Peppermint Ice Cream Sandwiches
1 jar of hot fudge topping, slightly warm
1 package of small peppermint candy canes and/or one package of pre-crushed candy canes
1 container/can of whipped cream

INSTRUCTIONS

1. Pre-crush some of the candy canes, enough for about ½ cup, and set aside.
2. Slightly warm the hot fudge until it is spreadable, but not so hot that it will melt the ice cream.
3. Unwrap your Pierre’s Peppermint Ice Cream Sandwiches and arrange to create a bottom layer inside a standard baking pan, approximately 9” x 13”.
4. Spoon and evenly spread about half the jar of hot fudge over the first layer of ice cream sandwiches and then sprinkle with about half of the crushed candy canes.
5. Arrange a second layer of ice cream sandwiches atop the fudge and crushed candy cane layer.
6. Spoon and spread the remaining hot fudge to cover the second layer of sandwiches.
7. Cover and freeze until ready to serve.
8. When ready to serve, top with whipped cream and sprinkle with the remaining crushed candy canes.

For fun, serve with a whole mini candy cane on the side.