Mandarin, Shopping, Bowling,

So having had my fill of Chinese goodies, I headed to the dessert section at the Mandarin and, lo and behold, they had chocolate dipped bacon. It was supposed to have been all over yesterday as it was the end of July. Needless to say, I took full advantage of it. This is a photo of my plate at the restaurant. You will notice that a small area of the bacon isn't covered, unlike the recipe below. Makes it easier to pick up. That is a mini Nanaimo bar as well. I hadn't meant to eat too much dessert, but..... Denise Hammond of My Life in Retirement sent me a link to a recipe for chocolate dipped bacon. In this case they use both dark and white chocolate. I've just noticed it says 12 servings and yield one dozen, i.e. one piece each, I don't think so.  I sure ate more than that at lunchtime LOL

Of course Tuesday afternoon is our 'buy out the local grocery store day', you think I'm kidding? I bought yet another Pavlova shell as well as the cream but decided to leave the berries til later in the week. Last week the raspberries were somewhat worse for wear when I went to use them and I ended up with quite a few mildewy ones even though they were refrigerated. Strawberries are not so susceptible but raspberries are although, funnily enough, the week before we had no problem. I know, we have gone nutty on Pavlovas, but they are delicious and make a nice dessert for Saturday night, makes a change from what we normally have.

Wednesday of course, we bowl. Fingers crossed for our team please. It appears we will get to play the top team one more time before the season ends. Oh well.

Chocolate Covered Bacon

A hit at state fairs everywhere, make this salty-sweet concoction at home. Some say bacon can't get any better, but we think chocolate makes everything better!

12 thick-sliced bacon strips (about 1 pound)
6 oz white candy coating, coarsely chopped
Optional toppings: chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper
1 cup (6 ounces) semisweet chocolate chips
1 Tbs shortening

1. Preheat oven to 400°. Thread bacon strips, weaving back and forth, onto twelve 12-in. soaked wooden skewers. Place on a rack in a large baking pan. Bake until crisp, 20-25 minutes. Drain on paper towels; cool completely.

2. In a microwave, melt candy coating; stir until smooth. Brush onto both sides of six bacon strips; sprinkle with toppings as desired. Place on a waxed paper-lined baking sheet.

3. In a microwave, melt chocolate chips and shortening; stir until smooth. Brush onto both sides of remaining bacon; decorate as directed.

4. Refrigerate until set. Store in refrigerator

Servings: 12
Yield: 1 dozen.

Source: Taste of Home Test Kitchen

Have a great day