In light of the predicted bacon shortage, it is clear to me that I need to find a unicorn:
In order to have bacon – and happiness.
Credit: Chris Durso on Food Diggity
I am also stopping by the Republic of Bacon site:
And I will bake up a bacon pull-apart bread from Taste of Home:
Ingredients
- 12 bacon strips, diced
- 2 tubes (12 ounces each) refrigerated buttermilk biscuits
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 tablespoon Italian salad dressing mix
- 2 teaspoons Extra Virgin Olive Oil
Directions
- In a large skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove to paper towels to drain. Separate biscuits; cut each biscuit into quarters.
- In a large bowl, combine the cheese, dressing mix, oil and bacon. Place half of the biscuit pieces in a greased 10-in. fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture.
- Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve immediately. Yield: 12 servings.
Gunsmoke and Knitting 