PERFECTLY CRISP BACON EVERY TIME

During the holiday's especially, I like things that help me get more than one meal from my efforts. For example, cooking bacon once and using it for  three or four meals.


Do you agree that bacon goes with almost everything? I love bacon!
I don't eat it very often, so when I do, I want it to be perfect. To me that means evenly browned and definitely crispy.


The worst part of bacon is cooking it. I can only fit a few pieces in a frying pan and I always end up with grease splatters all over the stove. I HATE BACON SPLATTER! Wow, that sounds a little strong, but I really do hate cleaning up bacon grease.


So, I'm going to show you how to make perfect bacon every time, with no grease splatters!! And, it's EASY! In the oven.


On the day I cook the bacon we will have BLT's for dinner (or lunch on weekend), crumbled bacon for personal frittatas and some bacon in the freezer for a special salad or casserole.


First - do NOT preheat the oven.


Start by laying out the strips of bacon on a cookie sheet. I tend to always put foil on my cookie sheet no matter what I'm cooking, but it's not necessary.
Put the cookie sheet in the COLD oven and turn it on to 400*.
Set the timer for 17 minutes and stay close by.

Check it at 17 minutes. If it is nice and brown, take it out. Depending on your oven it may take up to 20 minutes. Don't walk away after the 17 minutes, it will burn in 30 seconds. My oven makes perfect bacon in 19 minutes.

Remove the cookie sheet from the oven and use tongs to transfer the bacon to another sheet lined with paper towels.
VOILA! Perfectly crisp bacon every time!


If you want to freeze bacon for future use, remove it from the oven about 30 seconds early. When cooled, put in baggies and freeze. Take out and microwave for 30 seconds for a quick breakfast.


I typically cook 2-one pound packages to have enough for today's for BLT's today, a batch of Super Easy Personal Frittatas  some to put in the freezer for future use. 


If you like to use bacon grease for cooking, you can pour it from the cookie sheet into a glass jar.


When cooking multiple batches, I turn the oven off as I remove the bacon and leave the oven door open while I transfer the bacon, pour off the grease and spread new bacon strips on the cookie sheet. This helps the oven to cool down before the next tray goes in.


However, each batch will cook a little faster than the last because the oven is not completely cooled. Typically about a minute faster each time. Keep an eye on it!

OLIVE GARDEN SALAD DRESSING (KNOCK OFF)

I think my all time favorite salad dressing is Olive Garden Salad Dressing. When I saw this copy cat recipe I just had to try it. With a few modifications, my recipe is adapted from Bare Naked Chef blog. Although I thought her directions were straightforward and clear, I noticed that a lot of readers had commented that they were confused and asked for clarification. I think you will find the recipe below very easy to follow and yes, it DOES taste just like Olive Garden Salad Dressing. Woo Hoo for having salad for dinner every day now!!


OLIVE GARDEN SALAD DRESSING (KNOCK OFF)
What you need:
 2 envelopes Good Seasons Italian Dressing, PREPARED PER BACK OF PACKAGE with oil and water.


IN ADDITION:
1/2 cup Olive Oil
1/4 cup White Wine Vinegar (distilled white vinegar is same thing)
1/2 tsp dried Basil 
1/2 tsp dried Oregano
1/4 tsp dried Thyme
1 tsp Salt
Black Pepper
1 tsp Sugar
1/2 tsp Garlic Powder
1 Tbsp Mayonnaise
3 Tbsp Water


Directions:
 Mix the two envelopes of Good Seasons Italian Dressing mix per package instructions (w/oil & water) in the blender.


Leaving the mixed Italian Dressing in the blender, add all remaining ingredients into blender. Blend on high until combined, about 30 seconds.
Makes a large batch. Pour into salad dressing bottles or put in a plastic container.
Cover and refrigerate until ready to serve.
Stir or shake before serving.

Do you have a favorite knock off recipe to share? I am always up for trying new recipes.

Do you have a favorite restaurant item that you'd like to FIND a knock off recipe for? If so, 

what is it? If I have it, I'm happy to share it!

FUN Caprese Salad!

Okay, I've had enough of Christmas treats...I need something healthy!!
While I love to cook, I do have one criteria...it must be simple! I get impatient if a recipe is too lengthy or confusing.


Caprese Salad is always good, but this is a fun way to jazz it up a little. Anyone can make a fabulous Caprese Salad whether they consider themselves a great cook or not!


A fanned Tomato, Fresh Mozzarella, Fresh Basil, Olive Oil and S & P. So easy, so good! I originally saw this idea on The Party Dress. I'll include variations that we like as well.

What you need:

Tomatoes (one for each person)

Fresh Mozzarella Cheese

Fresh Basil Leaves

Olive Oil & Balsamic Vinegar

S & P

How to do it:

Set the Tomato on it's side and cut slices about 1/4 inch apart, being careful not to cut all the way through. You can use any type of Tomato and any size. Just to prove it, I used Roma Tomatoes here.

Cut thin slices of Fresh Mozzarella Cheese. Put a fresh Basil leaf and a slice of Mozzarella together and slide into the cuts. When using smaller tomatoes like Roma, I use smaller Basil leaves or break large ones in half. It is easiest to slide them in together.

Sprinkle on a little Sea Salt and top with a couple grinds of Fresh Black Pepper.

These can be prepared ahead of time. When serving, drizzle a little Olive Oil & Balsamic over them.

Variations: My family loved them with a little Olive Garden Salad Dressing Knock Off drizzled, instead of Olive Oil.

Warm Variation: We also enjoyed them warm (and a little melty). Stuff the cut tomato with cheese ONLY, and put in a 350* oven for about 10 minutes. Watch it closely and take out as the tomato gets warm and the cheese is melty (not sure that's a word, but it works for me). After removing from oven, stick the Fresh Basil Leaves in with the melty cheese. Drizzle a little Olive Oil & Balsamic or Olive Garden Dressing over it and serve.

NOTE: If you put the Fresh Basil in the oven it will get black and wilty and does not look (or taste) very good). Adding it after melting retains the Fresh Basil flavor.


Here's another variation of Warm Caprese Salad.

Super fast, super easy salad to serve with any meal. Enjoy!

BUTTERFINGER (LICK YOUR FINGERS) PIE

Okay, only one more Christmas treat this week, then I am moving to some really easy recipes for quick and special holiday breakfasts and lunches.


This recipe doesn't go into the Goodie Bags, but can be whipped up in 5 minutes flat and put in the freezer for dinner or company or office party...it's always a hit at the office party!


This Butterfinger Pie recipe is soooo easy, yet soooo good!


What you need:
6 Butterfinger Candy Bars (or 18 mini's)
3 oz Cream Cheese, room temp (1/3 of standard package)
1-8oz container whipped topping, thawed (like Cool Whip, but any brand will work)
Pre-made Graham Cracker Crust


Crumble the Butterfinger candy bars into a bowl.
Add room temp Cream Cheese to it and mush together with a fork.
Add whipped topping to bowl and mix thoroughly with fork,
Pour into Graham Cracker Crust.
Freeze!


Wasn't that easy? Let me put emphasis on FREEZE. The family couldn't wait to eat it, so the pie in the pic below isn't totally frozen. I was lucky to get a picture before the whole pie was gone.But the more frozen it is, the better it tastes!! 
Served here with hot chocolate...Mmmmmm!!

VARIATION:
My favorite variation is Heath Bars. Recipe exactly the same using 6 Heath bars. I like to put this one in a chocolate cookie crust. Again, you can purchase the pre-made chocolate cookie crust. (Also goes well in graham cracker).


You can't go wrong with this pie at any holiday gathering! Enjoy!
Merry Christmas!!

RED VELVET SNOWBALLS-3RD HOLIDAY TREAT

The third treat for goodie bags this year is Red Velvet Snowballs. Mmmmm......
The first was Pretzel Kisses and the second was Oreo Bark and Peppermint Bark.


We don't get much snow in Phoenix, at least not that sticks. Last weekend we had enough snow on the ground that cars actually left tracks in the road. But this doesn't happen very often, so we have to get our snowballs other ways.


Only a few ingredients are needed, although you can decorate them with sprinkles or other holiday candies. Let me apologize right now for the first blurry pic. I didn't realize it was blurry until I was done cooking and then, well, it was too late. Because I promised to get this post up today, I didn't want to wait until I could purchase new ingredients to photograph.


Ingredients: 
1 Red Velvet Cake Mix (usually requires eggs, oil and water)
1 Can Cream Cheese Frosting (room temp)
1 lb Candy Coating or Almond Bark or Candy Melts

Make the cake mix according to directions. Let it cool completely.

Using your hands, crumble the cake into a bowl.

Microwave the can of frosting for 30 seconds, then mix in with the cake.

Use a cookie scoop to drop snowballs on a cookie sheet. (You can also use a spoon to scoop and roll it in your hands)

Put the candy coating (or melting chocolate or almond bark) in a bowl and melt in the microwave. Start with one minute and stir with a plastic knife. Microwave in 15 second increments, stirring each time, until it is completely melted.


Spread the candy coating over each cake ball, allowing it to collect at the bottom here or there. Lumpy and bumpy is okay, it makes it look more like a snowball.

If you want to put sprinkles on top, you will need to frost two and then sprinkle them. Frost two more and sprinkle them. If you wait longer than the time it takes to frost two, they will harden enough that the sprinkles will not stick.


These Red Velvet Snowballs are quite rich and oh, so good.
Merry Christmas!!

OREO BARK/PEPPERMINT BARK-2nd HOLIDAY TREAT

Here is the 2nd of several quick and easy treats to make for the holidays. Can whip these up in a matter of minutes for last minute guests or to fill goodie bags. If you missed the 1st treat, you can see the Pretzel Kisses here.


Today's recipe has variations so you can actually create multiple flavors quickly. Here I will show Chocolate Peppermint Bark and Oreo Bark.


This process is so quick and easy. Start by crushing candy canes and Oreos in gallon size baggies before starting.

CHOCOLATE PEPPERMINT BARK

Purchase Almond Bark in chocolate and vanilla. You can also use 'melting chocolates' or 'candy coating'...different names in different stores. I found Candy Coating at Fry's and Almond Bark at Walmart. Michaels, JoAnn's and all grocery stores will carry one or the other.

Almond Bark typically comes in a 1 pound package.
Break it in half and put one half in a microwave safe bowl.
Microwave for 1 minute. Use a plastic knife or silicone spatula to begin stirring. Continue to microwave in 15 second intervals until melted. It will continue to melt as you stir.

Now you can use a variety of containers to create the candy. I prefer a flat plastic storage container because I can twist it to pop the hardened candy out. You can use several small ones or a larger (9x13) size flat container. You could also use a cookie sheet, you just need to be able to twist it a little. I spray my plastic container with non-stick cooking spray. I'm not sure it is necessary but I do it anyway.


Pour the melted chocolate into the plastic container. Spread to about 1/8 inch thick.

Next put 1/2 pound of the Vanilla Almond Bark in another bowl and melt. Start with one minute in the microwave and stir. Add 15 seconds increments, stirring between each one.


Pour the melted Vanilla Bark on top of the Chocolate. I like to dribble it all over. It will not spread as you pour, so it's important not to dump it all in one spot. If you do, you will end up with a 'dirty' mixture of black and white as you try to spread it. That's not so bad, you can cover it with candy and it still tastes great. After dribbling the white on, take a plastic knife and gently cut through it, which spreads it and creates cool designs. You can do it nice and neatly, or a little chaotic.

Next, pick up a handful of crushed Peppermint and sprinkle on top. It's important to have the candy already crushed because you don't want the chocolate to harden while you are busy crushing candy canes.

Now, stick the plastic container in the fridge to harden.


Next I take 1/2 pound of Vanilla Bark (white), put it in microwave bowl and melt. Same process...start with one minute, stir, add 15 seconds, stir, etc.


When melted, add a couple handfuls of crushed Oreos and gently fold in. Pour into another flat plastic container and spread gently with the plastic knife. Put it in the fridge to harden.

When hardened (only takes a few minutes), twist the container so you can pick up the entire piece of bark. Gently break into pieces of whatever size you want. Here is a plate of peppermint and Oreo bark side by side.

This is great in goodie bags for neighbors, friends, co-workers, car-pool buddies, postal carrier, hair dresser, and well, anyone! It is also great to set out at a party broken into small pieces. It is always the first to go!
Merry Christmas!!

PRETZEL KISSES-FIRST OF HOLIDAY TREATS!

I know I usually post about healthy habits, including recipes, exercise, juicing etc. Don't be confused with this post. I still value and support a healthy lifestyle. But, it's the HOLIDAYS! And I just can't help but make treats. So I thought I'd share some of them.


There are always people we like to give a little something to. Heck, if I was independently wealthy I'd buy gifts for everyone I know! I love seeing the look of surprise and pleasure when someone receives something unexpectedly.


But, I digress...little holiday bags full of homemade goodies are  perfect for neighbors, co-workers, carpool buddies, mail carrier, music teacher...well, you get the idea. Goodie bags are great for everyone. It's a little piece of homemade love.


Here is the first item I made to fill my goodie bags. I call them Pretzel Kisses. They are so easy and so good!

PRETZEL KISSES
Preheat oven to 225* while preparing pretzels
Place pretzel squares or knots on cookie sheet
Place Hershey's Kiss centered on each pretzel

Put cookie sheet with pretzels and kisses in the 225* oven for 3-5 min. (You can test one by pressing M&M into it until you get the feel for  how they look when warmed completely.) If you heat them at higher temp they will melt and drip. Heating at low heat just warms and softens them.


When kisses are warmed through, remove from oven. Set M&M on top and gently press into kiss. I used plain and peanut M&M's. You could also use peanut butter M&M's.

Place cookie sheet in fridge for 30 minutes to let chocolate harden. Then you can throw them all into a plastic container for storage until you are ready to fill your goodie bags. I like to keep them in the fridge until giving them away.

Stay tuned for more goodies for holiday gifting or parties.
Merry Christmas Everyone!!