Ok, you know how we feel about bacon in this house. So when the latest issue of
Taste of Home arrived with a kid-friendly recipe for "Pull-Apart Bacon Bread," well we couldn't wait to try it. My mom came over yesterday with all the ingredients, we tied some tot-sized aprons on the girls, and away they went. It got 8 thumbs up in our house.
Ree has 2 ponytails in the pictures, by the way. The intense concentration on their faces when they're cutting the little biscuits just cracks me up, the picture of the floor decorated with cheese depicts toddler cooking at its finest, and I secretly love the extremely sanitary picture where Ro is coughing into the mixture. Here's the recipe, in case any of your kidlets want to try it -- trust me, it's foolproof:
Pull-Apart Bacon Bread
12 bacon strips, diced
2 tubes (12 oz each) refrigerated buttermilk biscuits
2 cups (8 oz) shredded part-skim mozzarella cheese
1 tablespoon Italian salad dressing mix
2 teaspoons olive oil
* In a large skillet, cook bacon over medium heat until cooked but not crisp. Place on paper towels to drain, then dice into pieces.
* Separate biscuits, cut each biscuit into quarters.
* In a large bowl, combine cheese, dressing mix, oil, and bacon pieces.
* Place half of the biscuit pieces in a greased 10" fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture.
* Bake at 375 for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve immediately. Yield 12 servings.
Ree has 2 ponytails in the pictures, by the way. The intense concentration on their faces when they're cutting the little biscuits just cracks me up, the picture of the floor decorated with cheese depicts toddler cooking at its finest, and I secretly love the extremely sanitary picture where Ro is coughing into the mixture. Here's the recipe, in case any of your kidlets want to try it -- trust me, it's foolproof:
Pull-Apart Bacon Bread
12 bacon strips, diced
2 tubes (12 oz each) refrigerated buttermilk biscuits
2 cups (8 oz) shredded part-skim mozzarella cheese
1 tablespoon Italian salad dressing mix
2 teaspoons olive oil
* In a large skillet, cook bacon over medium heat until cooked but not crisp. Place on paper towels to drain, then dice into pieces.
* Separate biscuits, cut each biscuit into quarters.
* In a large bowl, combine cheese, dressing mix, oil, and bacon pieces.
* Place half of the biscuit pieces in a greased 10" fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture.
* Bake at 375 for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve immediately. Yield 12 servings.
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