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.

Pancetta and Tomato Calzone with Black Pepper and Garlic Crust

Pancetta and Tomato Calzone with Black Pepper and Garlic Crust


10 oz. pancetta, diced

1 onion, diced

1/2 of yellow bell pepper, julienned

3 cups sliced cremini mushrooms

1 small head roasted garlic, pulp squeezed out and reserved

2 tomatoes, seeded and diced

1/4 cup diced sun-dried tomatoes packed in olive oil

1/3 cup grated mozzarella

1/3 cup grated Parmesan

2 tablespoons fresh chopped basil

salt and pepper; to taste



1 cup water

3 cups flour

1 tsp. salt

2 tablespoons olive oil

1 tablespoon sugar

3 cloves garlic ,minced

1 tablespoon fresh chopped basil

1 tsp. black pepper

2 tsp. instant yeast



Cook the pancetta until crisp. Add the onion and bell peppers; cook until softened. Add the mushrooms and cook until moisture is evaporated off. Add the tomatoes, roasted garlic pulp and sun-dried tomatoes; cook until very hot. Set aside to cool. Once cool , stir in cheese and basil. Salt and pepper; to taste.



This dough can be made in a bread machine and by hand. If using bread machine put together according to machines directions.

Add the water and yeast to a bowl of a stand mixer fitted with a dough hook. Mix and allow to become foamy. Add the remaining ingredients and knead until smooth. Place in a greased bowl and allow to rise once.

Divide finished dough into 4 pieces. Roll out to about 8 inch circle. Fill with 1/4 of the filling and seal well. Place on a parchment lined baking sheet and bake for 30 minutes until golden. Brush a light coat of olive oil onto of finished calzone.


Parmesan Party Mix



1/2 cup melted butter

1 1/4 tsp seasoned salt

1/4 tsp garlic powder

5 tsp. Worcestershire sauce

3 cups rice Chex cereal

3 cusp corn Chex cereal

3 cups wheat Chex cereal

2 cups salted mixed nuts

1 cup parmesan cheese, grated fine

Combine the cereal and nuts in a bowl. Combine the melted butter, Worcestershire sauce, garlic powder, and seasoned salt. Pour over the cereal mixture and toss to combine. Place on a foil lined baking sheet and bake for 1 hour ; stirring every 15 minutes. Remove from oven and sprinkle on the parmesan cheese and toss well. Allow to cool and store in a airtight container.

Baked Penne with Turkey, Cremini Mushrooms, Bell Peppers in Fontina Cream Sauce



8 oz. fontina cheese, grated

1 cup grated parmesan cheese

4 tablespoons butter

1/2 onion, diced

1 yellow bell pepper, julienned

1 red bell pepper, julienned

1 orange bell pepper, julienned

10 oz. sliced cremini mushrooms

1 head roasted garlic, pulp squeezed out

3 cups chopped cooked turkey

2 tablespoons chopped parsley

1 cup half-and-half

1 cup pasta water

1 pound penne, cooked al dente

Preheat oven to 400 degrees. Butter the bottom of a 9×13 inch pan.

In a large heavy bottom pan add 3 tablespoon butter and saute the onions, and bell peppers until softened. Add the roasted garlic, cooked chopped turkey and mushrooms and cook until all the moisture evaporates form the bottom of the pan. Pour in the half-and-half and bring to boil for 2 minutes; set aside. Cook pasta to al dente. Stir in the pasta into the sauce along with 1/2 cup of the grated parmesan. Add the 1 cup of pasta water , toss and stir in the parsley. Pour into the baking dish and spread out evenly. Mix the remaining parmesan cheese and the fontina together. Sprinkle evenly over the top of the casserole. Bake in oven for 20-25 minutes until top is golden brown.

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.

Roasted Asparagus

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1 lb. asparagus, trimmed of woody stems

salt and pepper; to taste

olive oil

lemon juice

1/4-1/2 cup grated Parmesan cheese

Preheat oven to 425 degrees. Line a baking sheet with foil. Lightly oil the foil with olive oil. Place the trimmed asparagus on the baking sheet in a single layer. Drizzle with olive oil; making sure they are lightly coated. Season with salt and pepper. Place in oven and bake until tender. Remove from oven and sprinkle on the Parmesan cheese. Put back in the oven to melt the cheese. Remove from oven and squeeze some fresh lemon juice over the top. Serve right away, hot.

Pasta with Peas and Ham in Cream Sauce is a great way to utilize leftover ham. No one would know that you used leftovers.

Pasta with Peas and Ham in a Cream Sauce

2 tablespoons butter

1 onion, small diced

1 clove garlic, minced

3 oz. Ham cut into julienned strips

3/4 cup grated Parmesan

1 cup heavy cream

2 cups thawed frozen peas

1 lb. pasta, cooked al dente in salted boiling water

In a skillet, add butter and melt over low heat. Add the diced onions and garlic and saute until onions are translucent and not browned. Add the ham and cream . Simmer until slightly thickened. Stir in the Parmesan and peas. Add the cooked pasta to the skillet and toss. Cook the mixture tossing for a couple of minutes and serve immediately.

Peppered Steak Wraps are a quick lunch or dinner on hot days.


Peppered Steak Wraps

1 package of large burrito size tortillas

1 bunch green onions, sliced

1 red bell pepper, julienned

1 head romaine, sliced

1 1/2 lbs. sirloin steak

salt and pepper, to taste


1/4 cup balsamic vinegar

2 shallots, chopped

2 cloves garlic, minced

1/2 cup olive oil

1/4 cup mayonnaise

2 tsp. black pepper

1/2 cup grated Parmesan cheese

salt, to taste

Begin with preparing the dressing. Combine all the ingredients in a small bowl and whisk until well combined; set aside.

Heat a cast iron skillet to smoking hot. While pan is heating , season the steaks well with black pepper and salt. Sear the steaks about 4 minutes per side and place a pan to rest to absorb the juices. Slice the steak into very thin slices.

Place a tortilla on counter, add a small amount of romaine, bell pepper, green onions and top with steak. Drizzle dressing over the top ; to taste. Roll up like a burrito, enjoy.

This is also amazing with grilled chicken.