Cheese bacon squares; Pecans make these cheese bacon squares bites extra special!
Those of you who follow this blog regularly, probably enjoy the occasional recipe from my sister. This is one I really need to try for myself, it sounds really fantastic!
I’m turning it over to Em now.
**spills water all over the place trying to refill the ice cube tray and walk it to the freezer**
I’m in my 30’s. How have I not mastered this skill yet? Every time I try to refill the ice cube tray, spectacle ensues and it serves as a systematic reminder of why I hate summer.
I’m SO glad that summer is winding down, which I attribute in part to my remarkable husband. How remarkable is he? He doesn’t follow any sports. He’s THAT remarkable. So, I can await fall with a sincere excitement, knowing that my weekends won’t be spent listening to a referee’s whistle on the TV every 10 seconds or watching him dork out in front of an Excel spreadsheet for hours, agonizing over his fantasy football team.
Autumn is my favorite time of year. All my favorite squashes come into season, I can start eating soup again without be terrorized for it, and I really love my fall/winter wardrobe. It’s these warmer pieces in my closet that allow me to fully realize and express my passive-aggressive nature through an assortment of pockets, gloves, hats, scarves and other accessories that I can utilize to demonstrate how actively I’m ignoring the person in front of me.
As an added bonus, most people tend to be in better moods in the summertime, so when winter rolls around I can be sure I’m getting the biggest offense possible out of every insult I bring to the table.
Perhaps the best thing about the fall though is the food. Everything is laden with pumpkin, apple, and caramel and you can practically taste the nutmeg in the air. Comfort foods abound and my remarkable husband and I can snuggle up under a blanket with a glass of bourbon to eat what I’m calling A.C.A.B. Pecan Bites, named after a culinary code that he and I seem to agree on:
when all else fails, *A*dd *C*heese *A*nd *B*acon. And I did!
I made my bites with Gorgonzola cheese but I would suspect that they’d be amazing with bleu cheese or even just cheddar….oooh…or white cheddar. Or gouda.
Want more? Try these savory treats!
- ¾ cup pecans
- 4 slices bacon, cut into small pieces
- salted butter, as needed (about 4-6 tablespoons)
- 1 cup crumbled gorgonzola cheese
- 1 teaspoon fresh thyme
- ½ teaspoon black pepper
- 1 cup flour
- Preheat oven to 350. Spread the nuts on baking sheet and bake until lightly toasted, about 5-6 minutes. Let cool and chop coarsely.
- In a medium skillet over medium-high heat, sauté the bacon until crispy, about 5 minutes; do not scorch. Drain the drippings into a heatproof measuring cup, and reserve the bacon separately, let cool.
- Add butter (as needed) to the cooled bacon drippings to make ½ Cup total.
- With an electric mixer, cream the cheese, thyme, and pepper together in a mixing bowl. Add the butter mixture and mix well. Add the flour a little at a time and mix well. Add the bacon and nuts and mix until just evenly combined. Refrigerate the dough for about 30-45 minutes.
- Preheat oven to 350 for at least 20 minutes before baking. Line baking sheet(s) with parchment paper or leave them ungreased.
- Scoop up the dough by rounded teaspoonfuls and shape into 1-inch diameter balls. Place, spaced 2 inches apart on the baking sheet and flatten the balls with a fork (dip fork in flour as needed), making a criss cross pattern. Bake 14 to 16 minutes until lightly golden at the edges. Cool on the pan.