Crispy Sweet Bacon

I got this recipe from the Food Network channel but I felt it needed more mustard than the original recipe called for.


To make the sauce, combine:




 1/2 cup maple syrup






2 tablespoons Dijon mustard





and pepper.









Pour the sauce over thick-cut bacon:









Bake for 1/2 hour at 325 degrees Fahrenheit, and you get:

Crispy and savory and sweet. If sharing, be sure to make lots! Works wonderfully with turkey burgers.

Beignets and Cafe Au Lait

New Orleans.  
Cafe du Monde.  
Beignets and Cafe au Lait.

'Nuff said.

Creamy Potato Soup

- 3 medium potatoes, peeled and thinly sliced
- 1.5 cups water
- 1 chicken bouillon cube
- 1/3 cup onion, chopped
- 1 cup nonfat milk

Combine potatoes, water, bouillon and onion in large saucepan. Bring to a boil. Cover and cook until potatoes are tender, about 10 minutes. Cool slightly. Pour into blender and blend until smooth. Return to saucepan and stir in milk. Bring to a boil and stir in salt and pepper to taste. Serve hot.

Pickled Mushrooms

- 2 pounds fresh button mushrooms
- 1 cup cider vinegar
- ½ cup salad oil
- 1 clove garlic, halved
- ½ teaspoon salt
- ½ teaspoon white or black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ tablespoon chervil
- 1 bay leaf
- Parsley, chopped

Wash mushrooms thoroughly. Blanch mushrooms by dropping into boiling water for 10-15 seconds. Remove immediately and rinse under cool water. Drain. Combine all ingredients and place in a jar. Allow to marinate for at least one week before serving.

Sweet Potato in Orange Cups

- 4 oranges
- ½ tsp cinnamon
- 2 large sweet potatoes, cooked

Cut oranges in halves. Remove fruit. Mash potatoes. Cut fruit from the oranges into very thin pieces and add to potatoes. Mix well. Stuff the mashed potatoes into the orange shells. Sprinkle with cinnamon. Bake in 350 deg F oven for 15 minutes or until browned on top.
Serves 8

Miami Lime Lift

- 2 fresh Florida limes
- ½ cup sugar or sugar substitute
- 1 quart boiling water
- Lime slices for garnish

Slice limes thinly. Put in bowl with sugar. Let stand for 1 hour. Pour boiling water into bowl. Cool, then chill. To serve, pour limeade and several lime slices over ice in tall glasses. Hang a lime slice over edge of glass. Serve with long straw.
Makes 1 quart or 4 cups.

Cashew or Almond Milk

- 1 cup raw cashews or almonds
- 3 cups water

Cashew Milk: Soak the cashews in the water for 1 hour. Blend well and strain.
Almond Milk: Soak the almonds overnight. Drain the almonds from the water they were soaked in and add 3 cups fresh water. Blend well and strain. (Almond milk may be sweetened by adding 1/4 cup soaked raisins to the mix before blending.)