Place eggs in a large saucepan and fill with cool water. Slowly bring the water to a boil over medium heat. Once boiling, remove the heat and cover the saucepan for 10 minutes.
Drain water and peel eggs shells from the hard-boiled eggs. Cut each hard-boiled egg in half, carefully scoop out yolks and place in a medium bowl. Set the egg whites on a serving plate, cut side up.
To the bowl with egg yolks, add mayonnaise, 3/4 of the chopped bacon (leaving the remainder for garnish), diced avocado, cilantro, lime juice, cayenne pepper, a pinch of kosher salt, and a few turns of black pepper.
Using a fork, mash and stir the yolks until all ingredients are well-combined. It won't be smooth, but you don't want any big chunks of yolk remaining. Season to taste with additional salt, lime juice, and cayenne pepper.
Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the corners to create a small hole for dispensing yolk mixture. Pipe the yolk mixture into the wells of each egg white.
Sprinkle with reserved chopped bacon and light dusting of cayenne pepper.
Preheat oven to 375 degrees F. Place bacon strips on a foil lined cookie sheet. Bake in oven for 15-20 minutes or until bacon reaches desired crispiness.
Butter one side of each piece of bread, smearing the butter to the very edges of the piece of bread.
Place a large flat skillet on burner set to medium heat. Then place two slices of bread, buttered side down, on skillet. Next add half of the brie atop each slice of bread, then add apples on top of the brie. Add second piece of bread, buttered side up, on top of apples.
Grill for approximately 4 minutes, flip sandwiches and grill for another 2 minutes or until bread has turned golden and cheese melted.
Remove from the skillet. Open sandwich on apple side, then add bacon, and serve.
Grease or butter a large baking sheet with butter.
In large saucepan, combine sugar, corn syrup, and water. Cook and stir over medium heat for about 10 minutes or until the sugar dissolves and the syrup begins to boil.
Using a candy thermometer to gauge the temperature, slowly increase heat to high until thermometer reads 300 degrees F. Immediately remove from heat.
Add the remaining ingredients (bacon pieces, chopped pecans, vanilla, butter and baking soda) to mixture. and stir. Be prepared for mixture to foam a bit as the baking soda reacts with other ingredients.
When foaming stops, pour hot mixture onto baking sheet in a thin, even layer.
Let cool for at least 10 minutes before breaking into pieces. Store in a covered container.
Salt and oil the seeded halves of pumpkin and place on baking sheet in oven for about 30 minutes, or until pumpkin meat is soft and easy to extract.
When pumpkin halves cool, scrap pumpkin meat out with a spoon and set aside.
In a large pot, sauté the bacon pieces over medium heat until crispy. Set aside on paper towel.
In the bacon grease, cook the onion, garlic, sugar, thyme, cinnamon, nutmeg, pepper and cayenne for 3 minutes.
Add the roasted pumpkin and broth, bring to a boil, then reduce heat to low and let simmer for 20 minutes.
Turn off heat. Stir in cream and let sit for 10 minutes. Add salt to taste.
Transfer soup to a blender and puree, adding more broth or water if needed for consistency.
Garnish with bacon and pumpkin seeds (if using) and serve!
* Sugar pumpkins are just smaller versions (6 - 8 inches in diameter) of your classic orange pumpkin, more flavorful and less watery than the larger, ornamental versions used for Halloween decorations.
Preheat your gas grill by setting it to low and letting it warm for 10 minutes.
Meanwhile, cut your peaches in half once and then in half again to make quarter-slices, removing the pits.
Wrap each peach quarter with one slice of bacon, pinning with a toothpick to keep the bacon in place. (Optional: For added flavor, add one large basil leaf to the peach before wrapping with bacon or save and add as garnish after grilling.)
Lightly brush each wrapped peach with olive oil. Then lightly brush grill grate with oil to prevent sticking.
Grill for about 20 minutes on low, rotating to cook on all sides, until bacon edges begin to crisp and peach is soft and caramelized.
Drizzle each bacon-wrapped peach slice with balsamic glaze. Enjoy!
Bring a medium pot of lightly salted water to boil. Add pasta and cook according to package directions, but remove from heat and drain when pasta is becoming al dente and just short of finished. (Pasta will finish in oven.)
While pasta is boiling, fry bacon and onion together in oven-safe skillet. Fry until onion is translucent and bacon reaches desired level of doneness. Set bacon-onion mixture aside and remove excess grease, leaving some to coat the skillet.
Prepare the cheese sauce by melting butter in a saucepan over medium-low heat. Gradually add milk and flour, stirring occasionally so that the mixture doesn't burn. Slowly add grated cheddar and Parmesan while stirring.
Mix together pasta, bacon, onion and cheese mixture and add to skillet. Top with bread crumbs. Cook in oven for approximately 30 minutes.