Next time skip the flowers and chocolate and make this delicious and surprisingly easy side dish for the love of your life. Truth be told I am not a huge bacon fan, but husband just adores it. If I am going to eat it, it has to be the meatiest looking package I can find. Choose “center cut” sliced bacon for this recipe. Lay two strips of bacon down slightly overlapping on one end.
Now the only other thing you need to buy are some good old russet potatoes because I am pretty sure you already have cooking oil and assorted spices in your pantry. Right? Okay let’s do this thing. Thinly slice your peeled potato on a mandoline and toss with just enough oil to coat ( a couple of teaspoons). Season with salt, pepper and whatever floats your boat….garlic powder, smoked paprika, rosemary…it’s all good. Now lay those potatoes on top of the bacon, slightly overlapping each other, and aligning one edge of the potatoes with the edge of bacon.
Rolling it up really is as easy as it looks. Place each in a muffin cup and bake at 400F for 45 minutes. Cover the top loosely with foil to prevent over-browning and continue to bake another 15 minutes to insure fully cooked bacon on the inside. That’s it.
Certainly if you want to gild the lily (I mean rose) sprinkle with some grated cheese or fresh snipped herbs. For the record 1 good size potato made 5 roses.
It seems this is the third time I am experimenting with a version of one of my favorite recipes. It happens when “I spy” a new product in the grocery store. I am not sure how long Pepperidge Farm has been making thick sliced blueberry swirl bread, but upon seeing it on the shelf I was immediately inspired to create this new version of a French toast muffin. We love stuffed blueberry French toast, so why not a jazzed up muffin?
Loaded with healthy wild blueberries and the very best Vermont maple syrup I guarantee a batch of these warm muffins will get you through the coldest of winter days.
Heat oven 400F. Grease 14 standard size muffin cups with no-stick baking spray or line with paper cups. In medium bowl, whisk milk, 1 tablespoon of maple syrup and 1 egg until blended. Add bread; gently stir to coat all the bread pieces (this is the French toast topping). In medium bowl, mix 2 cups of flour, brown sugar, baking powder, baking soda and salt until combined. In another bowl, whisk remaining 2 eggs for 30 seconds. Add buttermilk, 2 tablespoons of maple syrup and melted butter; whisk well. Pour the wet ingredients over the dry; blend just until the dry ingredients are moistened (do not over mix). Toss blueberries with remaining teaspoon of flour. Gently fold blueberries into batter. Divide the batter among the muffin cups. Spoon the French toast topping evenly over the batter; pressing down slightly. Bake for 25 minutes or until golden brown and wooden pick inserted in center comes out clean. Invert the muffins onto a wire rack, turn them upright; cool 5 minutes. Drizzle additional maple syrup over top of warm muffins just before serving. Makes 14 muffins.
And if you would like to see my previous versions of this recipe check them out here Pepperidge Farm also makes other flavors of this bread including Maple Brown Sugar and Apple Swirl, so the sky is the limit for muffin flavor combinations. Have fun with it and let me know what you come up with. BTW, this is not a sponsored post. I just love these products.
The countdown to Christmas is on. How about a make ahead dessert to take the pressure off your holiday entertaining? My recipe for Roasted Pear Fool Crunch can be made a day in advance and checks off all the boxes for festive, easy and delicious. This is my second entry in the USA Pears Blogger Recipe Challenge Baking/Desserts category.
Dip your spoon into this creamy, crunchy, spicy and juicy dessert. The caramelized pears add a fresh intense sweetness that “pears perfectly” with the warm spices of the gingersnaps and slight bitterness of the orange marmalade. The addition of the mascarpone cheese helps to stabilize the cream, so the dessert can be made a day in advance and stored in the refrigerator. Garnish just before serving.
Heat oven 400F. Line a baking sheet with foil and lightly coat with non-stick cooking spray. Core, peel and dice 2 pears. Toss pears with butter and honey, spread over prepared baking sheet. Bake for 10 to 15 minutes or until pears are caramelized; cool. In a large bowl, with an electric mixer on low speed, combine heavy cream, mascarpone, powdered sugar and marmalade until blended. Increase mixer speed and beat to just stiff peaks. Fold in cooled pear mixture. Layer half the pear fool mixture over the bottom of 4 serving glasses. Reserve 2 tablespoons of the crumbled cookies for garnish. Sprinkle the remaining cookies evenly over the pear fool. Sprinkle with half the pomegranate seeds. Dollop remaining pear fool on top. Sprinkle evenly with remaining cookies and pomegranate seeds. Thinly slice the remaining pear. Garnish each serving with a fan of pear slices.
For more information and delicious recipes check out the website www.usapears.org and their social media platforms @usapears