bacon pie

you will need toothpicks, a skillet, deep dish pie plate, 2 mixing bowls and whisk
yields 6 servings

1 package crescent rolls
1 1/2 pound thick-sliced bacon
2 tomatoes, thinly sliced
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
3 eggs, separated
1/4 cup whipping cream
1/2 cup sour cream
2 tablespoons flour
onion powder
salt and pepper

preheat oven to 450 degrees.
weave 6-8 slices of bacon together forming a lattice. use toothpicks to hold together.
cook remaining bacon until crisp; drain.
line an ungreased pie plate with crescent rolls and press together. rest remaining dough over sides (will cover top later).
crumble bacon into small pieces. layer half on bottom. use half tomato slices to cover bacon. sprinkle with half amount of cheese.
repeat.
in bowl, whisk egg yolks, whipping cream, sour cream, flour, onion powder and salt and pepper. mix until frothy.
in another bowl, beat egg whites until stiff. fold into egg yolks.
pour egg mixture over all and top with dough (center with be open). cover center with bacon lattice.
bake at 450 for 10 minutes, reduce to 350 degrees for 30-35 minutes.

menu planning 5/30-6/5

sunday - spaghetti with pork roast (wheat noodles)
gooey parmesan mushroom bombs
cesear salad
pistachio salad
cuties

monday - leftovers

tuesday - eat out at wheatland inn

wednesday - bacon pie
sliced tomatoes
lemon-pepper asparagus
honeydew melon

thursday - cream cheese chicken
garlic toast
pasta salad with pepperoni and parmesan
cauliflower in gruyere cheese sauce
strawberries

friday - blue cheese bread and tomato soup
vinegar cucumbers
green beans
yogurt
apple slices with peanut butter

saturday - black bean burritos
guacamole
brown rice with soy sauce, bacon and green pepper
corn on the cob
pineapple

sunday - loaded baked potatoes (broccoli cheese, sour cream, chives, salsa)
cowboys beans
salad
watermelon
homemade hot fudge sundaes (with homemade fresh mint ice cream)

no menu

my dad passed away and i will not be making any food this week.

ricotta-stuffed tomato

**the orginal recipe came from 'the pioneer woman cooks', but this version is the one i adapted

you will need a spoon, paper towel, cutting board, sharp knife, medium mixing bowl, flat wide bowl, baking sheet, tinfoil, serving platter
yields 8 servings

8 roma tomatoes, halved
1/2 bunch fresh italian parsley
1/2 bunch fresh basil
2 cloves garlic, minced
1 cup ricotta cheese
1/2 cup cottage cheese
1/2 cup mozzarella cheese
1 cup italian bread crumbs
salt and pepper
olive oil

preheat oven to 400 degrees.

wash and halve the tomatoes. scoop out and discard the seeds. remove any pulp necessary to form a nice rounded shell. sprinkle a bit of salt inside each tomato. lay the tomatoes face down on a clean paper towel.

mix ricotta cheese, cottage cheese and mozzarella cheese. salt and pepper to taste. chop herbs and garlic and add to ricotta. mix well.

fill each tomato with a heaping spoonful of the ricotta mixture.

pour bread crumbs into a flat dish. press each ricotta-filled tomato face down and then place face up on a tinfoiled baking sheet. drizzle each tomato with a bit of olive oil.

bake for 25-30 minutes. serve hot.