Everything is better with bacon, right? Shrimp. Basically, shrimp with a 1/4 cut piece of bacon, wrapped and secured with a toothpick.
And smoked oysters (drained), wrapped with a 1/4 cut piece of bacon, secured with a toothpick.
Place on separate pans of baking sheets, covered with aluminum foil. Bake at 375 degrees for about 30 minutes (shrimp might not take as long) or until done. 
So good…you can serve these as is, with your favorite sauce, really doesn’t matter, because…bacon. Ha.
Enjoy.
1 Pillsbury™ refrigerated pie crust, softened as directed on box
1 cup half-and-half or milk
4 eggs, slightly beaten
The only way to cook bacon is to bake it. No splatter, remains crispy.
Line a sheet pan with aluminum foil, place the bacon in a single layer on the pan. Bake at 350 degrees for 30 minutes or until the bacon is done to your liking.
This is always perfect! And, we love bacon.
Blessings.
I found this recipe at Savory Tooth. I had all of the ingredients (love), and made it for my dinner the other evening.
I cleaned and prepped the Brussels Sprouts, cut the bacon in half and wrapped a half slice over each sprout secured with a toothpick.
Arranged on a sheet pan covered with parchment (really a best friend of mine – love parchment).
The dip – I varied it with much more balsamic vinegar than the recipe called for. I like it with more zip – and this had more zip. It worked out to be equal parts of mayo and vinegar.
Bake at 400 degrees for about 30 minutes or until the bacon is crispy, and the sprouts are soft.
My plate. Perfect. I love bacon, and the earthiness of the sprouts added a nice, meaty taste. The dip was tangy, and good amount of balance for the salty, bacon.
I will be making these again, and not just for an appetizer. I think you should try these if you aren’t sure about the sprouts. They are a good way to ease your way into loving this vegetable.
Blessings!
Back to cravings…
I had put the Gruyere cheese on the grocery list months ago, and David did get some for me. I had placed in the freezer (I do this with most cheeses especially if I know that I won’t be cooking it for a while). Well, we had gotten the heavy cream for the liver pate’, and had about 2 cups leftover. Perfect for my quiche.
I found this very traditional recipe on the NY Times Cooking page. I cheated and used a pre-made pastry crust. Pre-baked at 400 degrees F, and then turn down the oven to 375 degrees.
4-5 strips of bacon
1 onion, thinly sliced (I chopped mine)
1 cup Grugere’ or Swiss cheese, cubed (I grated mine – better melting)
1/4 cup of Parmesan cheese, grated
4 eggs, lightly beaten
2 cups of heavy cream (or 1 cup each of milk and cream)
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
Tabasco sauce to taste
Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
I should have placed this on a prettier plate. I had a very small slice, and none of the crust. I loved the creaminess, and bite of the Tabasco in this quiche. I will be eating on this for lunch this week (so excited!).
Blessings.
Again, cravings. Bought and cleaned the livers.
Bacon, slices cut in half. 
Place a liver in a slice of bacon and roll tightly. Place on a soaked skewer.
Repeat…I had enough for the three skewers, and then for the Liver Pate’ (another post).
It was raining so we baked these in the oven at 350 degrees for about 20 minutes…applied sauce when half way done. Turned, and sauced again (for about another 10-15 minutes).
I loved these. I do prefer them on the grill, and a little crispy (if not with some burnt edges). Family really don’t care for the gamy taste that the livers can have. I loved it. Perfect for my sleeve with a ton of protein.
Blessings.
Publix had a BOGO (buy one get one) of pork tenderloin the other day. Love BOGO buys.
Anyway, decided to do a crock pot pork loin wrapped in bacon, garlic and brown sugar.
1 pork loin
1/2 package of center cut bacon
1/3 cup brown sugar
2 Tablespoons of garlic
Salt & Pepper
Pat the pork loin dry. Sprinkle with salt and pepper.
Cover (smear) with garlic and brown sugar over top. Wrap bacon (or you could lay it across) around the loin careful not to take off any of the garlic or brown sugar.
Cook on high for 4 to 5 hours in your crock pot. Do not add water, as you want the bacon to crisp.
So it was cooking well in the crock pot but not getting the bacon crispy. So I placed the Pork into a baking dish and placed in the oven at 350 degrees.
Rest for 10 to 15 minutes to allow the juices back into the loin.
Slice in 2-3 inch pieces, and serve warm.
It was good in flavor, although dry due to having to go from the crock pot to the oven. In the future, I would cook this in the oven, covered at first. Then to brown, uncovered for about 30 minutes.
Blessings.
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