Bacon Appy’s


Bacon Appy's

Oh man oh man…. If you are a bacon lover, I have a EASY treat for you.
Take 1 lb. bacon;slice in half. Using club crackers, place about 1 T Parmesan cheese on top of cracker and wrap with the half slice of bacon. Place on baking sheet with cooling rack placed inside. Bake @ 250 for 2 hours.
I saw this on Food Network /Pioneer Woman. You can make ahead. Cool; freeze and warm as needed. All I can say is OMG!!

Prosciutto would be awesome with this as well.

Maggie’s Bakery Granola, make a bunch and munch on all week.


5 cups old fashioned rolled oats

1 cup pumpkin seeds

1 cup sunflower seeds

1/2 cup sesame seeds

1/2 cup wheat germ

1/2 cup unprocessed Bran

1/4 tsp salt

1 tsp. cinnamon

1/2 tsp. nutmeg

3/4 cup vegetable oil

1/2 cup honey

1/2 cup golden syrup, Lyles or Golden Eagle

1/2 cup sliced almonds, toasted

1/2 cup pecans, chopped and toasted

1/2 cup walnuts, chopped and toasted

1/2 cup coconut

1/2 cup, diced dried apricots

1/2 cup dried cranberries

1/2 cup dried blueberries

Combine the oats, wheat germ, bran, sunflower seeds,sesame seeds, nutmeg, salt and cinnamon with the oil , honey and syrup. Place on a foil lined baking sheet and bake at 300 degrees for 1 hour; stirring every 15 minutes. Mixture will be golden brown and soft. As it cools it crunches up. While warm stir in toasted nuts , coconut and dried fruit. Cool completely and store in an airtight container.

Pancetta Quinoa with Almonds is delightful.



1/3 cup sliced, toasted almonds

5 oz. diced pancetta

1 shallot, minced

1 head roasted garlic, pulp squeezed out

1/2 cup sliced green onions

2 tablespoons chopped parsley

2 cups chicken stock

salt and pepper, to taste

In a medium saucepan, brown the diced pancetta. Add the shallots and cook until softened but not brown. Add the roasted garlic and stir to combine. Stir in the stock; bring to boil and simmer covered until all liquid is absorbed, about 20 minutes. Fluff with fork and toss to combine the toasted almonds, green onions and parsley into the quinoa. Salt and pepper, to taste.

Blackberry Almond Cobblers



4-12oz. ramekins

6 cups blackberries

8 oz. almond paste, divide into quarters

1 tsp. almond extract

1/4 cup sugar

3/4 cup sugar

sliced almond for tops

sanding sugar for tops

standard pie crust dough for 1- 9 inch crust

Preheat oven to 425 degrees.

In a large bowl mix together the berries, almond extract, sugar and flour; set aside. With the almond paste divided into quarters, press out into a disk the diameter of the ramekin. Divide the berry mixture evenly among the ramekins. Top berries with almond paste disk. Roll out the pie dough and cut into circles the diameter of the ramekins. Place the dough circles over the top of the almond paste. Lightly brush the crust with heavy cream and sprinkle tops with sanding sugar and sliced almonds. Place ramekins on baking sheet. Bake in oven for about 30-45 minutes or until crust is golden and filling bubbly.

There’s nothing like a gourmet Spinach Artichoke Grilled Cheese Sandwich to satisfy the soul.



1(8 oz.) package Cream Cheese, room temperature

1 cup grated Fontina cheese

1/4 cup grated Parmesan

2 tablespoons grated Pecorino

2 cloves minced garlic

1 1/2 cups fresh baby spinach

1 small jar marinated artichokes , drained

salt and pepper; to taste

Sour dough bread

Place all ingredients in a food processor fitted with a metal blade except the bread and process until fully combined. Spread on slices of sour dough bread .  Lightly butter the outside of the sandwiches and grill until golden.

Baked Fish with the texture of fried, yum!

Baked Fish

4 (5-6 oz.) firm white fish fillets

1 egg, beaten

1 cup crushed corn flake cereal

salt and pepper; to taste

2 tablespoon parsley, chopped


Preheat oven to 400 degrees. Lined a baking sheet with foil and very lightly spray with cooking spray. Combine all dry ingredients. Pat dry the fish fillets. Dip into beaten egg and then dredge in crushed seasoned corn flakes. Place on prepared baking sheet and bake about 10-12 minutes until golden and fish is cooked. Should be crispy as if it were fried.

Easy baked fries without the frying.

Baked French Fries

2 lbs. large red potatoes

salt and pepper; to taste

1/2 cup finely grated parmesan.


Preheat oven to 400 degrees. Line a baking sheet with foil and very lightly spray with cooking spray. Cut the red potatoes into sticks about 1/2 inch x 3 inches. Rinse the cut potatoes in cold water. Dry well the potatoes and place on prepared baking sheet. Lightly spray the potatoes with cooking spray; sprinkle with the salt and pepper. Bake for about 30 minutes or until golden . Remove from oven and sprinkle the parmesan on the hot fries.

Trifle Many Ways

Trifle is where you can let your imagination run wild. Pick and choose the flavors of layers that you want, using the fruit you like. These are just examples of just some layers you can use. Traditional trifles have layers of fruit, pound cake and pastry cream.

Pound cake, any flavor which compliments the fruit your using

Fruit puree: Any fruit



Sweetened whipped cream for topping and can use as a layer

Fresh fruit


Chocolate Sauce

Liqueurs such as Orange , Berry

Pastry Cream:

1 1/4 cups half-and-half

1 vanilla bean, split and seeded

1/4 tsp. vanilla extract

2 egg yolks

2 tablespoons flour

In a saucepan combine the half-and-half along with split vanilla bean and seeds; bring the mixture to a simmer. In a separate bowl whisk together the egg yolks and sugar until light and combined, then whisk in flour. Temper the egg mixture with the hot half-and-half. Remove the vanilla pod. Pour tempered egg yolk mixture into the hot half-and-half mixture, whisking constantly until mixture thickens. Remove from heat and whisk in the vanilla extract. Run the pastry cream through a sieve and cover top with plastic wrap to prevent a skin from forming. Store in refrigerator.

Lemon Curd:

1 cup lemon juice

zest from 2 lemons

2 1/2 cups sugar

8 eggs

2 egg yolks

1/2 cup butter

Combine first 5 ingredients in a heat proof bowl and whisk to combine. Place bowl over saucepan with simmering water. Do not allow water to touch bottom of bowl . Stir until mixture is thick , remove from heat and stir in butter which has been cut into pieces. Allow to cool in refrigerated in airtight container until well chilled.

Fruit puree:

Use fruit such as berries, mango, peaches; peel and slice; process in a food processor until smooth. Sweetened as needed.

Apples, pears, firmer fruit can be cooked until soft and pureed.


Start with a layer of pound cake cut into slices or pieces depending on what they are being served in and place in the bottom. Sprinkle with a complimentary flavored liqueur, if desired. Sprinkle fresh fruit (sweetened the fruit and slice if needed) over to pound cake. Layer alternately with whatever layers you prefer and compliment the fruit or chocolate being used. Once the serving dish being used is layered to almost the top store in the refrigerator to allow the layers of pound cake to absorb the liquids. Top with sweetened whipped cream and more fruit if desired.

Delicious Apple Cake with Creme Anglaise

Apple Cake


1/2 cup brown sugar

1 cup sugar

1/2 cup butter, room temperature

2 eggs, room temperature

1 cup buttermilk, room temperature

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. cinnamon

2 1/2 cups flour

1 tsp. vanilla

3 cups, peeled, diced apples


1/3 cup brown sugar

1/3 cup granulated sugar

1 tsp. cinnamon

1/2 cup toasted chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan.

Cream the butter and sugars together. Add the eggs, one at a time. Add the dry ingredients, buttermilk and vanilla; beat until combined well. Stir in apples. Spread batter evenly into the prepared pan. Combine the topping ingredients well. Sprinkle top evenly with topping. Bake 50-55 minutes until done. Allow to cool. Serve with whipped cream or creme anglaise sauce.

Creme Anglaise

2 cups half-and-half

1 vanilla bean, split

1/2 cup sugar

4 egg yolks, room temperature

In a large saucepan, combine the half-and-half with the vanilla bean; heat until small bubbles begin to form around the edge. In another bowl whisk together the egg yolks and sugar just until well combined.  Temper the egg mixture with a small amount of hot milk whisked in, then add the tempered egg mixture to the remaining hot milk mixture. Stir constantly until mixture thickens. Strain mixture through sieve. Serve right away or store in refrigerator.

Baked Salmon with Hazelnut Butter Sauce makes a light elegant dinner.



2 (4oz. ) salmon fillets

1/4 cup hazelnuts, toasted, skinned and finely chopped

olive oil

2 tablespoons butter

white wine

Preheat oven to 425 degrees. In a ovenproof skillet add the butter and a good drizzle of olive oil. Melt the butter on the stove top. Remove from heat. Place salmon fillets on top of the melted butter and turn over in butter so that both sides are coated. Season with salt and pepper. Place in oven and bake for 4 minutes. Remove from oven and add a splash of whit wine and top the salmon fillets with the chopped hazelnuts. Bake another 4 minutes or until salmon is cooked. Remove from oven and spoon sauce from pan over fillets when served.