Monday, October 05, 2009

Sneezing & such...

Well, I'm not quite sick but definitely fighting something; yesterday I never got out of bed so that explains the lack of crafting & posting. I'm hoping that my 36 hours of sleep + this huge carton of OJ I'm drinking will magically ward off all of the "crud" all my nearest and dearest have been passing around. This is exactly why I start decorating & crafting early - something always comes in and steals a few days you thought would be productive...

Anyways, since I accomplished nothing yesterday I have little to write about today, so I've decided to do some research instead. I've been struggling for an appetizer that involves peppered bacon - evoking the pig baby the Duchess keeps peppering. Here are a few I'm considering (typos and "creative grammar" are to be attributed to the original sites please), any feedback?

Peppered Bacon Twists
1/4 cup packed brown sugar
1 teaspoon cracked black pepper
1 can refrigerated 11 ounces pillsbury cornbread twists (bought next to biscuits in store)
8 slices of any ready to serve bacon heated as directed on pkg

Preheat oven to 375 degrees f.
mix brown sugar ,pepper in shallow pan dish, set aside
unroll corn twists dough, separate into 8 long strips; press perforations together in each strip to seal, top each dough strip with bacon slice. and to sugar and pepper mixture turning and coating it all over, then twist topped dough strips slightly, then place on greased baking sheet
bake 11 to 13 min or until lightly brown , don't over cook them lightly brown.

Sounds easy enough, I don't love corn bread but I bet it would be fine with regular bread stick dough.

No photo for this one, but I like the idea of being able to make it ahead and freeze - and that I don't have to be baking it during the party:

Mini Bacon Pinwheel Appetizers
Take some time to make a batch of these little savory appetizers and freeze them for holiday entertaining.
Prep Time: :25
Cook Time: :13
1 lb. loaf firm white sandwich bread
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. garlic powder
1 Tbsp. dried parsley flakes
1/8 tsp. pepper
1 tsp. dried Italian seasoning
1 lb. smoked bacon
Preheat oven to 375 degrees F. Grease cookie sheet and set aside.
Cut the crusts off bread slices, then cut each piece into three equal rectangles.

In a medium bowl, combine cream cheese, garlic powder, parsley, pepper, and Italian seasoning. Spread an even, thin layer of the cream cheese mixture on each bread rectangle, and roll it up, starting with the short side.

Cut each slice of bacon in half crosswise, and wrap a half slice of bacon around each of the bread rolls. Secure the rolls with toothpicks and arrange on prepared baking sheet.

Bake at 375 degrees until the bacon is crisp, 8-11 minutes. Makes 25 appetizers.

To freeze ahead, prepare rolls, then freeze in single layer on cookie sheet without baking them. Store in freezer for up to 3 months. Store in single layer in freezer containers, separating layers with waxed paper. Bake at 375 degrees for 11-16 minutes until hot and browned.

If I had a lot of money I'd buy these Pepper Bacon Wrapped Filet Mignon from costco:

These also sound savory and simple:

Bacon and Tomato Cups
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

Preheat oven to 375 degrees F. Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown.

Any reviews or requests?

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