In a large pot of salted, boiling water, cook pasta according to package directions.
To make the creamy alfredo sauce, melt butter in a skillet over medium heat. Add garlic, stirring frequently, until fragrant, about 1 minute. Add mushrooms. Whisk in flour about 1 minute more.
Slowly add in chicken broth, thyme and basil. Whisk constantly until well blended, about 2 minutes. Stir in half and half and parmesan until thickened, about 2 minutes. Add more half and half if the sauce is too thick. Season with salt and pepper.
Stir in pasta, ham, bacon and peas. Toss gently until well combined. Garnish with parsley.
In a large skillet or frying pan over medium heat, fry bacon slices to preferred crispness.
Poach eggs by gently cracking and adding to water that is just barely simmering, one egg at a time. (Water that is too agitated will break up the fragile egg.) Wait to add the next egg until the first has begun to firm up. Let poach for four minutes, or until desired degree of doneness. Then remove with a slotted spoon in the same order you placed them in the water—first egg in, first egg out.
While your eggs are poaching, toast English muffins to desired degree of doneness.
Prepare the Hollandaise sauce by adding the 3 egg yolks, salt, lemon juice and dash of cayenne or Tabasco sauce to blender. Blend for about 20 to 30 seconds on medium to medium-high power, or until mixture lightens in color. Then place on lowest setting and slowly add melted butter to your mixture. Add more salt or lemon juice if needed to achieve desired flavor.
Assemble your Benedicts. Top your toasted English muffins with 2 slices of bacon, then a poached egg, then drizzle Hollandaise over the top, and garnish with arugula, if using. Enjoy!
Cook bacon in a large nonstick skillet until crispy. Drain on paper towels and crumble finely. Pour fat from skillet into measuring cup. If you do not have 1/4 cup of fat, add vegetable oil until you have a 1/4 cup. Set the skillet aside.
Pour the fat into a stockpot over medium heat. Add the popcorn kernels and give a shake to coat in oil. Cover the pot and allow popcorn to pop, shaking frequently until the popcorn has almost stopped popping, about 5 minutes. Remove pot from heat and cover.
In the bacon skillet, melt the butter and maple syrup over medium-low heat. Stir in the crumbled bacon.
Pour syrup and bacon mixture over the popcorn. Toss well to coat all of the popcorn. Add a little salt and serve immediately.
In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the wet ingredients: buttermilk, melted butter, and eggs.
Whisk flour mixture into buttermilk mixture until moistened, with small to medium lumps remaining.
In a large cast-iron, nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, about 5-6 minutes. Flip and cook until golden and crisp on the underside, about 1-3 minutes more.
Set bacon aside on paper towel-lined plate. Pour off all but 1 tsp fat from skillet, saving excess bacon fat in a container.
Heat skillet over medium. Pour 1/4 cup of batter into skillet and top each with a bacon slice.
Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip the pancakes and cook until browned on the underside, about 2 minutes more.
Transfer to a platter, bacon side up, and loosely tent with foil.
Keep pancakes warm in the oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup.
Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve.
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and sugar together.
Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
Sprinkle crumbled bacon on top of batter, followed by streusel.
Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.
Optional: Add an extra degree of difficulty (and flavor) by pouring out half the batter in the cake pan, then adding a layer of streusel before adding the final half of batter and another layer of streusel on top--as pictured.
In a large cast-iron pot, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper.
Add one-third of the pork to the pot and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork.
Add the bacon to the pot and cook until desired doneness; then add to the pork. Add the onion and garlic to the pot. Cook over moderate heat, stirring, until golden and softened, about 5 minutes.
Add the pork and bacon back to the pot along with the cider, stock and bay leaves; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves.
In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes.
Stir in the mustard and sage and season with salt and pepper. Enjoy.