Bacon Baklava...sinfully good!

You'll need:

• 1 POUND SLICED BACON, CUT CROSSWISE INTO 1/4-INCH STRIPS
• 1 1/4 CUPS BUTTER, (2 1/2 STICKS)
• 1 2/3 CUPS HAZELNUTS, CHOPPED
• 2/3 CUP WALNUTS, CHOPPED
• 40 9X14-INCH SHEETS PHYLLO DOUGH, (ABOUT 1 1-POUND PACKAGE), THAWED
• 1 1/2 CUPS NUTELLA CHOCOLATE HAZELNUT SPREAD
• 3/4 CUP COCOA NIBS
• 1 1/4 CUPS WATER
• 1 CUP HONEY

Directions:

In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisped, about 15 minutes. Transfer to a strainer set over a bowl, separating the cooked bacon from the bacon fat. Set both aside.

While the bacon is cooking, preheat the oven to 350 degrees F. Arrange the hazelnuts and walnuts on a rimmed baking sheet and bake until toasted, about 10 minutes. Set aside to cool (leave the oven on).

While the bacon is cooking, in a small saucepan over medium heat, melt the butter. Set aside.

Set aside 1/2 cup of the bacon. Brush another large, rimmed baking sheet with butter. Top with a sheet of phyllo and brush the phyllo with butter. Repeat, using 20 sheets of phyllo and about half of the butter. Spread about 2/3 of the Nutella on top, then sprinkle with the toasted nuts, cocoa nibs, and remaining bacon. Top with the remaining Nutella and set aside.

Cover a work surface with a 12x16-inch piece of plastic wrap and brush it with butter. Top with a sheet of phyllo and brush the phyllo with butter. Repeat, using the remaining 20 sheets of phyllo and butter (you might not need all the butter). Pierce the phyllo stack all over with a fork, then use the plastic wrap to help lift the pierced phyllo stack off the work surface, placing the stack on top of the Nutella. Bake the baklava until golden brown, 30 to 35 minutes.

Meanwhile, in a medium saucepan over medium heat, combine the honey, water, and bacon fat and bring to a boil. Set aside.

When the baklava comes out of the oven, slowly and evenly pour the honey mixture over the top. Set aside for several hours to let the syrup soak in.

Cut into 20 pieces and serve garnished with the remaining bacon.

Serves 20

*Recipe adapted from Pork, Be Inspired.

• 2 POUNDS PORK CHOPS or PORK STEAKS, CUT INTO 1/2-INCH DICE
• 2 TABLESPOONS OLIVE OIL
• 2/3 CUP FLOUR
• 2 CUPS CHICKEN BROTH
• 4 CUPS BABY SPINACH
• 4 CUPS MIXED FROZEN VEGETABLES, THAWED
• 4 TEASPOONS ITALIAN SEASONING
• SALT AND PEPPER
• 5 CUPS SHREDDED FROZEN HASHBROWN POTATOES (or leftover mashed potatoes)

DIRECTIONS:

Preheat oven to 375 degrees F. Position oven rack about 8 inches from the broiler.

In a small stockpot or Dutch oven over medium-high heat, warm oil. Add pork and cook, stirring occasionally, until browned on all sides. Sprinkle in flour and cook, stirring, for 1 minute. Add chicken broth, stirring until smooth, and bring to a boil. Remove from heat and stir in spinach, mixed vegetables, Italian seasoning, and salt and pepper to taste.

Transfer pork mixture to a 2 1/2-quart casserole dish, spreading it out evenly. Arrange potatoes on top and bake until heated through, about 40 minutes. Turn on the broiler and continue to cook until the potatoes are browned, about 5 minutes.

Serves 6 to 8

*Recipe adapted from "Pork Be Inspired".

1. Bake in 425°F oven 18 to 20 minutes or until golden brown. Remove buns to cooling rack. While still warm, drizzle with melted jalapeño pepper jelly, if desired.  
   
   Basic Country Beef Breakfast Sausage: Combine 1 pound Grass-fed Ground Beef (95% lean), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium high heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. (Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.) Makes 2-1/2 cups crumbles  
2. NOTE: If you DO NOT want to make Beef Breakfast Sausage, just use our Regular Ground Breakfast Sausage.
3. Cream Cheese "Frosting": Combine 1/4 cup softened reduced-fat cream cheese and 1 tablespoon milk in small bowl, stirring until smooth. Drizzle over warmed beef buns.

*Recipe adapted from Beef: It's What's for Dinner.

• 2 meaty soup bones

• 2 tablespoons kosher or sea salt

• 5 stalks celery, chopped

• 1 onion. chopped

• 1/2 teaspoon ground black pepper

• 1 teaspoon thyme & 1 bay leaf (if desired)

• 1/2 pound baby carrots

• 1/4 cup fresh parsley or 2 Tablespoons dried parsley

• 5 Tablespoons crushed garlic

• 1 cup barley

Directions:

1. Place meaty soup bones in a larger slow cooker. Add salt, celery, onion, seasonings, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook covered for 6 hours, on high, stirring occasionally.
2. Add barley and cook for 2 more hours stirring occasionally. Meat will fall off of bones.
3. Remove and discard bay leaf & bones.
4. Stir and serve with hot crusty rolls.  Makes 8-10 servings.  Leftovers can be frozen & reheated for a quick meal.

*Adapted from allrecipes.com for a healthier & easier meal using grass-fed beef meaty soup bones.  This is a great meal on a cold, blustery day!

This is easy & excellent! Your kids will be asking for more.

You'll need:

• 6 BREAKFAST PORK SAUSAGE PATTIES, (ABOUT 12 OUNCES TOTAL)
• 4 LARGE EGGS
• 2 TABLESPOONS MAYONNAISE
• 1 TABLESPOON FRESH CHIVES, CHOPPED
• 1 TABLESPOON DIJON-STYLE MUSTARD
• 1 TEASPOON CHILI SAUCE, SUCH AS SRIRACHA, OR MORE TO TASTE
• SALT
• 6 SOFT DINNER ROLLS, SPLIT HORIZONTALLY

Directions:

Place the eggs in a medium saucepan and add enough cold water to cover by 1 inch. Place over high heat and bring to a boil. Cover, remove from the heat, and let stand 15 minutes.

Meanwhile, in a large skillet over medium heat, cook the pork sausage patties until browned and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and cover loosely to keep warm.

Drain the eggs and transfer to a bowl of ice water. When cool enough to handle, peel and coarsely chop the eggs. In a large bowl, combine the chopped eggs, mayonnaise, chives, mustard, and chili sauce. Season with salt and, if desired, additional chili sauce and set aside.

Arrange the cilantro sprigs (if desired) on the bottom halves of rolls. Top with the sausage patties, egg salad, and top halves of rolls and serve. 6 Servings.

*Adapted from Pork, Be Inspired. Delicious!