If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy

Cheesy Bacon Bombs

Ingredients

• 1 can (8 count) Pillsbury Grands Flaky Layers Biscuits
• 1 16 oz block of mozzarella cheese (cut into 1″ cubes)
• 32 slices of bacon
• 4-inch skewer sticks
• Canola oil for frying

Directions

1. Cube up cheese into 32 pieces.
2. Cut each biscuit into quarters.
3. Place one piece of cheese inside a biscuit quarter and roll it up tight.
4. Wrap each cheese-filled biscuit ball in a slice of bacon; secure with a skewer.
5. In a medium/large pot, heat up at least 2-inches of canola oil to 350 degrees.
6. Fry the cheesy bacon bombs in small batches (no more than 3 at a time).
7. Remove bombs from oil when the bacon is crispy and the biscuit is golden brown.
8. Place finished bombs on a plate lined with paper towels to drain.
9. Serve warm and enjoy!

(Alternate, use biscuit recipe from scratch, cut into plats, and construct as above, using kebab sticks or the like, and grill on a BBQ until browned. )

With devotion's visage and pious action we do sugar o'er the devil himself

Blueberry Muffins

Yield 18 muffins

1⁄2 cup butter or 1⁄2 cup margarine, at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1⁄4 teaspoon salt
2 cups all-purpose flour
1⁄2 cup milk
2 1⁄2 cups fresh blueberries or 2 1⁄2 cups frozen blueberries

For Topping

1 tablespoon granulated sugar, mixed with
1⁄4 teaspoon ground nutmeg

Directions
Heat oven to 375°.
Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.

If you've broken the eggs, you should make the omelette

Crema Catalana

Yield: 6 servings

Ingredients

2 cups whole milk
3 (3 x 1-inch) strips fresh lemon rind
1 (2-inch) cinnamon stick
7 tablespoons sugar, divided
2 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks

Preparation

1. Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Add rind and cinnamon; cover and let stand 30 minutes. Discard rind and cinnamon.

2. Combine 1/4 cup sugar, cornstarch, and salt in a small bowl, stirring well with a whisk. Add 1/4 cup milk to sugar mixture, stirring until smooth. Return milk mixture to pan; cook over medium-low heat 7 minutes or until almost thick, stirring constantly with a whisk. Place egg yolks in a small bowl. Gradually pour one-third of hot milk mixture into yolks, stirring constantly with a whisk. Carefully return yolk mixture to pan. Cook over low heat 4 minutes or until a thermometer registers 180°, stirring constantly with a whisk. Divide custard evenly among 6 (4-ounce) custard cups; press plastic wrap against surface of custard. Chill at least 4 hours.

3. Remove plastic; discard. Sprinkle remaining 3 tablespoons sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve immediately or within 1 hour.

I'd never really thought of eating salads before

Pluris' Nearly Perfect Macaroni Salad

Makes about 10 servings

4 cups uncooked elbow macaroni
1 1/4 cup mayonnaise
1/4 cup distilled white vinegar
1/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1/3 teaspoons salt
1/2 teaspoon ground black pepper
2 stalks celery, chopped finely
1 green bell pepper, seeded and chopped finely
1/2 cup grated carrot, chopped finely
3 tablespoons chopped pimento, diced finely
1 teaspoon paprika



Directions
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, white vinegar, sugar, mustard, salt and pepper. Stir in the celery, green pepper, carrot, pimentos, paprika and macaroni. Refrigerate for at least 4 hours (it’s best overnight, or 12 hours) before serving.


*The better quality pasta makes the best macaroni salad