Triple-Berry French Toast Casserole

Every time I make this, I remember that it is actually easier than most breakfasts.  And even though the word "sugar" pops up many times in this recipe, I think it's probably healthier than regular French toast with syrup.  

First of all, it's baked instead of butter-fried on a griddle (which is how I make regular French toast).  It's got whole lot of whole berries--healthy, right?  And after we dust it with powdered sugar at the end, we don't add whipped cream or syrup or anything else--it's good with just a light sprinkle.  

Caveat: I let everyone dust their own, because it's so fun to use the powdered sugar wand . . . and they don't understand the word "lightly"--so maybe only my French toast feels slightly-healthier-than-regular-French-toast.

Maybe I am just justifying how often I want to make this breakfast, because no matter how you slice it (but you should slice it into 1-inch cubes), it's DELICIOUS.  And if you make more than one pan, it's an easy way to feed all your company.

Bacon-Wrapped Venison Roast

My hubby completely authored this recipe. When he gets in the mood to cook, he spends at least an hour "researching." He'll either sit down with a stack of our cookbooks, or peruse cooking sites on the Internet until he finds what he wants. In this case, he read dozens of venison roast recipes, then cobbled together his favorite ingredients and methods from each to create this: total Sunday dinner success. It was well worth the four-hour (not kidding) wait.

I have since made this roast countless times for Sunday dinner.  It is Summer as I write this, so I am cooking it in the crockpot instead of the roasting pan--then I don't have to heat up my whole house with the oven.

Rub the roast down with your flour, spices, and herbs, then brown
every side in garlic and butter (I used olive oil in this instance).
Cast iron skillet: accept no substitutions.
{Bobby Flay 12-In. Cast-Iron Skillet }

I used to put apple wedges around the roast, but now I blend up
an entire apple in my Vitamix blender (yes, I am bragging).

In the crockpot, I drizzle olive oil, then chopped up potatoes and
onions, then the bottom layer of bacon, then the browned roast, and
then I coat the browned roast with the minced apples.  Like so . . .

Finally, wrap the top of the roast in bacon, then pour in a cup of
beef broth and slowly roast on low for three hours.

So tender and flavorful when it's done!

Delicious with fresh salad and homemade bread.  If you happen to
have pie for dessert, you are officially eating the most celestial
meal possible . . . which is why we have roast on Sundays after church.

{If you don't have a tender venison roast in your freezer, you could probably make it almost as good with beef}.

Mom's Clam Chowder

Oh, Winter-day goodness! I can't think of a more comforting food (and if it's complemented with a pan of sweet cornbread, so much the better).  Thanks to my Mommy for always making the creamiest comfort food on cold days!

 There are two things that set this clam chowder apart: the bacon and the red wine vinegar. Bacon needs no explanation, but that splash of red wine vinegar at the end adds so much zest . . . it livens up all the flavors and turns a delicious, hearty chowder into something worth sharing with your friends (or everyone on the World Wide Web).

I usually add more vegetables than it calls for.  Five small potatoes
made about three cups worth.

If you don't have celery . . . don't bother making this.

Cast-iron skillet: accept no substitutions.

Drained clam juice and drained bacon "juice" . . . not for vegetarians :)

Add the chopped veggies to the mixture, then add water
until the vegetables are just covered.

Start the roux: thoroughly mix flour with melted butter and
then add a quart of half and half (I often use a half-cup
of butter & flour instead of 3/4 cups)

Whisk the roux while the vegetables are getting tender

The difference between so-so clam chowder and the last
clam chowder recipe you'll ever need.

After you add the roux to the veggies, add the chopped, cooked
bacon and clams, then that essential splash of vinegar. 

Serve immediately.

We had this chowder on a day when the HIGH was one degree.
ONE.  The low was in the negative twenties.  It really was the
best possible dinner, and we sopped it up with sweet cornbread.

Bacon & Green Bean Heart-Attack Roll-ups

Any recipe from my fabulous sister-in-law, Heather, is always a favorite.  Check out her other contributions.

Bonnie knows how to lay a spread

Once a year is the only time you should ever have these . . . but it just wouldn't be Thanksgiving without them. I am always thankful for bacon.

This is how it looks before you refrigerate it--
not very appetizing, I'm afraid.

This is me placing the roll-ups on a platter on
Thanksgiving Day 2011 at my beautiful sister
Bonnie's house (my favorite Thanksgiving
destination), two months after my baby Calvin
was born.  Be VERY careful when removing
your dish from the oven--see all that grease
and butter in the bottom of the pan?

Calvin, two months old

My sister Ali made my mom's delicious rolls, which recipe I will
be highlighting in November . . . 

Holy decadence, Batman!  There are never leftovers.

Becca's Red Potato Salad With Bacon

Potato salad + bacon = no duh.

I followed my husband's recipe protocol when coming up with this one: read all you can about one food, then cobble together your favorite ideas. I knew I wanted to use sliced (instead of chopped) red potatoes, and knew I wanted big chunks of bacon . . . the rest followed.

Sometimes I use horseradish mustard instead of Dijon--it is delectable.  The best thing about potato salad is that you can add lots of different seasonings in different amounts and it'll still be yummy.  Sometimes I sprinkle it with paprika, sometimes I add 12 hard-boiled eggs instead of six, and I usually use less mayo and sour cream than I wrote on the recipe card.  You can really experiment and not go wrong.

Bacon-Wrapped Dates

My friend Tricia served these at book club, and everyone there was instantly hooked. Easy and yummy: the perfect party food.