#moutainkin

[angelkin-food-cake]

Twice Baked Cheese and Bacon Mashed Potato Casserole

3 lbs. russet and/or yukon gold potatoes, quartered

½ cup butter, room temperature

½ cup heavy cream, room temperature

6 oz. mascarpone or cream cheese, room temperature

½ teaspoon salt

¼ teaspoon pepper

6-8 slices of bacon, cooked and crumbled

¾ cup shredded cheddar or gouda cheese

½ cup grated parmesan cheese

Place potatoes in a large saucepan filled halfway with salted water (make sure there's around 1 inch of water covering the potatoes).

Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

With a potato ricer or a masher mash the potatoes. Add the mascarpone or cream cheese, butter and cream; beat until blended.

Season with salt and pepper.

Stir in the crumbled cooked bacon, 1/2 cup cheddar or gouda cheese and 1/3 cup Parmesan cheese.

Heat the oven to 350F.

Transfer the mashed potatoes to a 2 qt. casserole. Sprinkle with remaining cheeses. (you can reserve 2-3 tablespoons crumbled bacon to sprinkle on top as well)

Bake in the preheated oven for 20-25 minutes or until heated through.

[angelkin-food-cake]

Cheesy Bacon Wrapped Puff Pastry Twists

½ cup light or dark brown sugar

1-2 Tbsp. chopped fresh rosemary, using to your taste

kosher salt and black pepper.

2 sheets (1 box) frozen puff pastry, thawed

1 egg, beaten

1 cup shredded sharp cheddar cheese (or a mix of your favorite cheeses)

1-2 tsp. cayenne pepper (optional)

24 strips thin cut bacon, or 12 sticks of thicker bacon, halved

1. Preheat oven to 375° F. Line 2 baking sheets with foil and place a wire rack on top. Lightly rub each rack with olive oil.

In a shallow bowl, combine the brown sugar, rosemary, and a pinch each of salt and pepper.

Place both sheets of pastry on a lightly floured counter. Brush the surface of each with a beaten egg. Evenly sprinkle about 1/2 cup of cheese over each sheet, then sprinkle with cayenne. Dust a rolling pin lightly with flour and roll the rolling pin over the cheese, gently pressing the cheese into the pastry. Fold the pastry in half, then cut each into 12 (1/2 inch) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. It's ok if some of the cheese falls out.

Take a piece of bacon and wrap it around the twisted pastry. Repeat with the remaining twists. Dredge the twist through the brown sugar mix, tossing to coat, placing the twist on the prepared baking sheet as you go.

Bake 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, start checking the twists at around 30 minutes. Serve warm or at room temperature.