Holiday Bacon Cheese Straws

prep: 20 minutes
bake: 15 minutes

makes about 24 straws (depending on the thickness and length!)

you’ll need…

6 slices of bacon, cooked and chopped (about ½ cup)

¾ cup grated Parmesan cheese

1 sheet or ½ package (17.03 ounces) puff pastry dough, thawed

let’s get to it…

Line two baking sheets with parchment paper. Cut another piece of parchment paper the same size and set aside. Stagger oven racks so that they are in the middle of the oven. Heat oven to 425°F.

Sprinkle half of the bacon and cheese on a large cutting board. Place 1 sheet of puff pastry on top of the bacon and cheese. Sprinkle the rest of the bacon on top of the sheet of puff pastry. Place the reserved piece of parchment paper on top. Roll the dough with a rolling pin so that the cheese and bacon are embedded in the dough. The dough should be about ¼-inch thick.

Cut the dough into long thin strips, either horizontally or vertically, depending on the length you want. Gently hold the dough at both ends and twist. Place on one of the parchment-lined baking sheets. Make a hook (to resemble a candy cane) on the top of the dough and press it onto the parchment paper (this will hold the twist). Repeat until all of the dough is twisted and formed on baking sheets.

Bake 12 to 15 minutes or until golden brown.

Cool and store in a re-sealable plastic bag.

Homemade Chocolate Cherry Bundt Cake

prep: 15 minutes

bake: 40 to 50 minutes

serves 12

you’ll need…

4 ounces unsweetened chocolate

2 cups cake flour

1 cup sugar

2 teaspoons baking soda

½ teaspoon cream of tartar

½ teaspoon salt

1 cup shortening, cut into 1-inch pieces

1 cup plain yogurt, divided

½ cup freshly brewed coffee

3 eggs

1 can (21 ounces) cherry pie filling

let’s get to it…

Spray a Bundt pan with cooking spray and dusty lightly with flour; set aside. Place oven rack in center of oven. Heat oven to 350°F.

Break chocolate into small pieces and place in a small sauce pan. Heat over low heat, stirring constantly. Remove from heat when most of the chocolate has melted (it will continue to melt).

Sift cake flour, sugar, baking soda, cream of tartar and salt into a large mixing bowl.

Add shortening, half of the yogurt, coffee and eggs. Beat on medium speed for 2 minutes, scraping the sides of the bowl once or twice. Add remaining yogurt and melted chocolate and beat another 2 minutes.

Pour mixture into Bundt pan. Pour cherry pie filling on top of cake mixture. Pat mixture down slightly (you’ll still be able to see it).

Bake for 45 to 50 minutes or until a toothpick comes out clean (make sure you aren’t sticking it in the middle of the cherry pie filling).

Loosen cake from sides of pan. Cool in pan 30-minutes. Carefully turn out onto a serving plate.

Zucchini and Feta Fritters with Roasted Red Pepper Dip

prep: 1 hour
cook: 20 minutes

makes 8 fritters

for the fritters you’ll need…
3 medium size zucchinis (about 1 lb.)
2 teaspoons salt
½ cup flour
1 teaspoon baking powder
1 tablespoon Italian seasoning
2 large eggs, beaten
6 ounces feta cheese, crumbled
2 cups frying oil (canola, vegetable or peanut)

for the roasted red pepper dip you’ll need…
2 cloves garlic, peeled
½ cup toasted almonds
3 large roasted red peppers, drained
1 teaspoon white vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste

let’s get to it…
Chop the garlic and almonds together in a food processor. Add the peppers, vinegar and oil and process until blended. Season with salt and pepper to taste. Remove from processor, place in a serving bowl, and set aside.
Line a baking sheet with paper towels; set aside. Heat oven to 165°F.
Shred the zucchini in a food processor. Remove zucchini and place in a large colander. Toss zucchini with 1 teaspoon salt and let drain 30 minutes. Place a clean kitchen towel on counter, spoon zucchini onto towel, roll up and wring out; set aside.
Combine flour, baking powder, 1 teaspoon salt and Italian seasoning in a large bowl.
Whisk in beaten eggs, zucchini and ¾ of the feta cheese.
Pour oil (enough to cover the bottom) into a large 12-inch skillet and heat on medium high for 3 to 4 minutes. Using a ¼-cup measuring cup, scoop out fritter mixture and drop into oil; repeat 3 more times until 4 fritters are in the skillet, being careful not to crowd the pan.   Cook for 2 minutes, turn and press down gently on fritter. Cook for 2 to 3 minutes longer or until firm and golden. Remove from oil and place on baking sheet in the oven to keep warm. Repeat with remaining fritter mixture.
Serve immediately or cool completely and then freeze, with a piece of parchment paper between each fritter.