These easy-to-make treats pack all the right flavor! They are so simple, and taste like Heaven on Earth!
3/4 pound fresh green beans
4 strips of bacon.. maybe more
1/2 teaspoon garlic salt or use fresh minced garlic
1/2 teaspoon black pepper
3-4 tablespoons butter
3 tablespoons brown sugar
Preheat oven to 400°
Trim the ends off the green beans and seperate into bundles of 8-12
Cut slices of bacon in half lengthwise
Wrap one piece of bacon around each bundle, half the length should do the trick. Arrange on a cookie sheet.
In a small saucepan, melt butter.
Add garlic, black pepper, and brown sugar. The wonderful aromas should be FILLING your kitchen by now.
Generously brush each bundle with the butter mixture. Add an additional bit of pepper to the top of each one.
Place them in the oven and bake at 400° for 15- 20 minutes or until bacon is crisp. And if the ends on the green beans blacken, don't worry, they taste amazing!
It's every bit as decadent as it sounds.
My signature gruyere, cheddar, and a hint of blue cheese macaroni, filled a buttery, crumbly, parmesan pie crust, and topped with an Applewood smoked bacon lattice.... It is nothing short of amazing.
I'm quite certain that this pie will shave a few days off the life of anyone who has a nibble... but party on hedonists!
It'll knock your socks off!
To make the crust...
1-1/2 cups sifted all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 cup butter, preferably unsalted, room temperature
4 to 5 tablespoons cold water
Sift flour with garlic powder. Stir in oregano and cheese. Add butter and cut into flour mixture with pastry cutter or forks until it makes fine pieces. Gradually add 4 tablespoons water into mixture and stir until dough holds together, adding the extra tablespoon of water if needed. Roll out two-thirds of the dough on a lightly floured surface to an 11-inch circle. Place in the bottom of a 9-inch pie pan. Roll out the remaining dough to 1/8-inch thickness. Cut into 2-inch rounds. Set aside.
For the Macaroni..
One bag of elbow macaroni
Cup Extra Sharp Cheddar, grated
1 Cup Aged White Cheddar, grated
½ Cup Gruyere Cheese or a smoked hard cheese of your choice grated
1/4 Cup Blue Cheese... if you dare
1 Stick of Salted Butter
1/2 Cup of milk
3-4 tbs. of flour
Course Sea Salt
Freshly Ground Black Pepper
A pinch of fresh garlic, minced
6 Pieces Applewood Smoked Bacon
Cook macaroni in boiling salted water following package directions. Drain and rinse; set aside.
Heat oven to 350°.
In a medium sauce pan, heat milk, flour. Salt and Pepper the mixture. Add a touch of garlic.
It should be slightly thick.. be careful not to let the milk burn.. just simmer.
In a large kettle combine pasta, and all cheeses. Stir until cheese is melted. Salt and pepper a bit.
Pour milk flour mixture evenly over the pasta.
Now spread mixture into your pie crust.
Create a bacon lattice with thick cut bacon
Bake in preheated oven for 20-25 minutes or until the top is browned and bacon is crusty.
Serve and enjoy!!!
**Note: This recipe adapted from the lovely ladies over at Desserts for Breakfast
What You'll Need:
24 oz bag of hash browns
2 tsp. salt
1 tsp. fresh ground black pepper
2 tbs. oil
1/2 cup shredded cheddar cheese
2-3 strips bacon- cooked and chopped (optional)
This is what you do:
Take thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Put mixture in a well greased muffin tin, and make a well in the center.
Bake at 425°F for 15-18 minutes.
Now, lower the oven to 350°F. Crack a medium egg into each “nest” and top with bacon bits, remaining cheese and parsley flakes.
I also chose to do half of these with beaten eggs.. I liked those more. Better consistency.
Bake for about 13-16 minutes.
Gently slide a knife along the edges, and gently pull up with a fork.
**Healthier variation: Morningstar breakfast patties... amazing!
Bon Appétit !