Everything.
Even ice cream.
Ya know what, Influential Panda? The fact that you can keep a pound of bacon around long enough for it to approach its end-of-edible-life tells me that you just don’t really like bacon all that much.
Add it to my pantry. I’ll deal with it. 
Bacon is a swell addition to attitude. A bacon-infused attitude is an awesome thing to behold.
Someone posted this last year: Bacon Pig.
Pay attention to the Butchering Guide.
Gourmet seafood-flavored ramen noodle soup:
Prepare ramen noodles. As they’re boiling, add a raw egg (do not fork, leave to poach in the soup), a fair bit of pre-cooked bacon (crumpled up or torn up); and finally, a heaping double-handful’s worth of fresh spinach leaves, de-stemmed. Press the spinach into the soup but don’t bother to stir.
For some reason, this is just totally awesome. You’re able to taste all the distinct flavors, and it’s still a briny seafood-ish base flavor, but the add-ins take it places (as well as add some real nutritional value).
Cream of anything soup with bacon is good. Cream soup is so easy. Just boil the heck out of whatever ingredients you want, hand blender it, then finish with crumbled bacon.
I also like steamed cabbage with crumbled bacon in it.
Chocolate covered bacon. Seriously. Surprisingly delicious.
Mom’s Lentil Soup with Bacon:
Combine in saucepan:
1lb (21/3c.) lentils
1 small bay leaf
5c. water
2t. salt
Bring to a boil. Cover tightly and reduce heat. Simmer 30 mins.
Do not drain.
Discard bay leaf
Preheat oven 350
Combine separately and add to lentils: (transfer to covered baking dish)
1t. dry mustard
1/4 t. powdered ginger
1T. soy sauce
1/2 c. chopped onions
1c. water
Cut in 1" pieces:
4 slices bacon
Stir most of the bacon into lentils and sprinkle remainder on top.
Pour over all:
1/3c. honey
Cover tightly. Bake 1 hr. Uncover last 10 mins to brown bacon.
I cut this recipe in half (except the bacon!) to serve hubby and I so I’d say the full recipe feeds 4-6. TASTY 
Agreed. I’m not part of this big bacon fetish that’s going on, but Vosges’ bacon chocolate is quite tasty.
Bacon is the culinary equivalent to Rule 34.
The Bacon Rule:
If it’s edible, you can add bacon to it. This makes it better.
Corollary:
If it’s not edible, adding bacon to it can make it edible.
I love bacon all by itself, but I don’t actually like to eat it with other food. Just bacon, in my hand… eat it… bacon… good… bacon… to eat. Bacon. So…you’ve got bacon? Now? I don’t have any bacon at the moment, so, when you eat it… Would you mind taking some pictures and posting them? Of the bacon? And you. Whoever you are, I really don’t care. Just eating said bacon. Eating it all gone…The bacon.
Bacon and Egg Ice Cream
www.slashfood.com/2008/06/12/heston-blumenthals-infamous-bacon-and-egg-ice-cream/
My wife bought me that shirt for my birfday.
I love my wife.
Ah, but did she cook you a bacon pig?
Weave bacon into a mat, fill with cheese, bake, fold & eat.
So I’ve got a thought.
Vanilla yogurt with bits of bacon in it.
Now taking bets on whether this will be good or not.
oh yeah, I could totally see cherry vanilla yogurt with bacon bits.
Yum.
We freeze the whole pound in it’s original packaging. When we need to add bacon bits to a recipe, we slice the pound into bits from the end and return it to the freezer. It’s much easier to cut when it’s frozen.
Brilliant! In the same vein, if your bacon isn’t frozen and you need to cut it up into bits, it’s way easier to do it with kitchen shears than with a knife.
Here’s something I like to make with bacon:
Fully Loaded Mashed Potatoes
(I use instant mashed, because I can re-constitute them with milk, which ups the protein count, which is more appropriate for my dietary needs)
1C milk
2oz cream cheese, cut into bits
2TBSP butter (no, margarine won’t do; it sucks! 
)
Enough Potato Buds (I’m picky about brands) to make it as thick as I like (I never measure)
2 handsful of shredded cheddar cheese
3 strips of crumbled bacon
1 heaping TBSP of sour cream
Salt and Pepper to taste
Put milk, butter and cream cheese in heavy pot on med-low heat. Add salt and pepper (go easy-ish on the salt, since there’s plenty in the cheese, bacon, etc.) I use about five grinds of sea salt and about ten grinds of pepper.
Bring milk up to a simmer, and add about 1/3C of potato flakes and a handful of cheese. Stir until the cheese is all incorporated. Add a little more potato flake, and the other handful of cheese. Stir until cheese is incorporated.
Now keep adding flakes a little at a time until the potatoes are almost as thick as you like them. Stir in bacon bits and sour cream and allow to sit for a few minutes to finish thickening.
Sometimes I eat the entire recipe as an entree, sometimes I divide it in half and share with my hubby as a side-dish for lunch!