• Preheat oven to 400 degrees. Combine the sugar and cinnamon and set aside. Brush each side of the rounds with olive oil and also sprinkle a bit of salt and the sugar cinnamon on each side. Place one side down on a heavy cookie sheet. Bake for 15 minute; turn and then bake for another 15 minutes. While baking combine the goat cheese with the cream (or half and half) and honey with a mixer. When rounds are done, let cool a bit then add about a teaspoon of goat cheese mixture on each round, sprinkle with pecans. Top with Bacon and serve!

• Preheat oven to 425F, sprinkle brown sugar on sliced of bacon.
• Cook candied bacon for 20-25 minutes or until caramelized and edges are a dark brown.
• Wash Fresh strawberries under water, trim and slice. Set aside.
• Scoop vanilla ice cream into bowl, top with fresh strawberries, chocolate syrup, sprinkles and chocolate chips. Enjoy!

• Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until very crispy. Allow to drain on a paper towel and then cut into small pieces. Set aside. Stir together the cream cheese and cheddar until it's evenly combined. Mix in the dried cranberries, green onions, and parsley. Spread toasted pecans onto a baking sheet. Form the cheese into a ball shape. Roll the cheese ball around on the chopped bacon then pecans to completely coat the outside of the ball. Completely cover with plastic wrap and store overnight or at least 4 hours to allow the flavors to mix. Enjoy!

• Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until very crispy. Allow to drain on a paper towel and then chop into small pieces. Set aside.
• Preheat oven to 425 degrees F. Add Brussels sprouts to baking sheet with the bacon grease. Drizzle with olive oil and season with salt and pepper to taste. Use a spatula to mix and coat Brussels sprouts evenly. Bake Brussels sprouts for 20 minutes, tossing halfway through cook time. Remove Brussels sprouts from oven. While pan is still warm, chop up cooled bacon and pour over cooked Brussels sprouts. Drizzle maple syrup on top, then toss to mix ingredients together. Serve Brussels sprouts immediately. Enjoy!

• Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until very crispy. Allow to drain on a paper towel. Set aside. In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.
• Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup. Add two strips of ¶¶Òõ¶ÌÊÓƵ Bacon! Enjoy!

• Preheat oven to 425 F, place a sheet of parchment paper on baking sheet, lay ¶¶Òõ¶ÌÊÓƵ bacon on parchment paper. Place in oven for about 15-20 minutes or until golden brown or desired crispiness. Tear ¶¶Òõ¶ÌÊÓƵ Bacon into bit sized pieces. Combine all ingredients, place in jar or bowl. Enjoy!

Make balsamic reduction:

• Stir balsamic vinegar and honey together in a small saucepan and place over medium-high heat. Bring to a boil, reduce heat to low, and simmer for 10-15 minutes, until the vinegar can coat a spoon.
• Set the balsamic reduction aside to cool. The mixture will thicken as it cools. It should be thick and stick, but not so thick that it’s hard to stir. If it’s too thick, add a bit more vinegar, place back over heat and stir until incorporated. If not thick enough, put back on burner until it thickens a bit more.

For the tacos/ breakfast burritos:

• Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer and sprinkle each tortilla with 2 Tablespoons grated cheese and set aside.
• Cook ¶¶Òõ¶ÌÊÓƵ Bacon in a skillet until it’s three-fourths of the way done, brush with maple syrup, and finish cooking. Chopping into bite size pieces, set aside.
• Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper.
• Add green onions to a skillet and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
• Divide egg mixture among tortillas, top with micro-greens, and sprinkle with bacon bits and remaining cilantro. Fold each tortilla in half and drizzle with balsamic reduction. Enjoy!

• Bacon is the most delicious alarm clock imaginable. It’s the siren song of breakfast, so we start our breakfast cookies by making the kitchen smell like delicious, crispy bacon. Place your bacon in a large, deep skillet and cook on medium-high heat. Turn occasionally for about 10 minutes until it’s browned. Blot and let cool. Try not to eat it all. Ok maybe eat just one piece. Then, chop it up and set it aside.
• Channel your bacon-hungry frustration by beating the butter, white sugar and brown sugar together in a large mixing bowl with an electric mixer on medium speed. Once it’s fluffy, mix in the egg and vanilla extract.
• In a separate bowl, whisk in flour, baking soda, salt and cinnamon together. Then, combine the flour mixture with the butter mixture. Now, we bring the bacon to its delicious fluffy home (before it takes up residence in your tummy). Gradually stir in the bacon bits and oats about 1/3 cup at a time. Cover the dough and refrigerate at least 1 hour.
• In the meantime, preheat the oven to 375 degrees F, and thoroughly grease your baking sheets. This is another good opportunity to take out bacon-hungry frustration because now it has been a baconless hour. The dough should be cool by now, so you can begin scooping about 1/3 cup of dough and roll it into a ball. Place each dough ball 3 inches apart on the greased baking sheets. Use a fork dipped in water to slightly flatten each ball. Now your bacon dough balls will be pretty AND delicious.
• Bake 10 to 12 minutes until cookies are golden brown with slightly browner edges. Allow to cool on the baking sheets for 3 to 5 minutes before removing to immediately eat finish on cooling racks.
• Make them even prettier and even more delicious by whisking up the glaze using the sugar, water and maple syrup in a bowl. Let the glaze stand about 5 minutes until it begins to thicken, then drizzle onto the tops of the bacon-oat-miracles. You’ll probably want to eat them now, but if you’re planning to store them, let them stand about 20 minutes first.
• Now, the best part of every recipe—enjoy!