Preheat 425 degrees F. Place the sliced apples, onions, and part of the fresh herbs in the bottom of a roasting pan. Place the pork on top, fat side up. Pour the balsamic vinegar evenly over the pork. Rest for 20 minutes before placing in the oven.
Season and/or rub the pork with salt, pepper and garlic powder. Top the pork with additional rosemary and thyme sprigs. Roast on the center rack for 60 minutes.
Pour the cranberry sauce over the pork after roasting for 1 hour. Return to the oven and roast approximately 30 more minutes (or until the internal temperature reaches 140 degrees).
Remove from oven and wrap with aluminium foil. Let rest, covered, for 10 minutes before serving. Add garnishes. Enjoy!
Drain pumpkin in a mesh sleeve lined with cheesecloth for at least 1 hour. Before using, squeeze cheesecloth to release most of the liquid.
In a large mixing bowl, whisk together strained pumpkin, eggs, egg yolks, 1/2 c. of the Parmesan, romano, salt and pepper. Set aside until a later step.
Cook spaghetti according to the package directions, reserving 1/2 c. pasta cooking water. Cook the bacon, and keep the fat in the pan! Add the sage leaves to the warm bacon fat until aromatic.
Working quickly, whisk 1/4 c. reserved pasta water into the pumpkin and egg mixture. After draining the pasta, put back in large pot. Pour the pumpkin mixture over the noodles. To thin out the sauce, add more reserved pasta water.
Add 2 Tbsp. reserved bacon fat and sage, and stir. Stir in the bacon bits. Add salt and pepper as needed. Enjoy!
Preheat the oven to 400 degrees F. Spray a cooling rack with non-stick cooking spray. Place the cooling rack over a baking sheet lined with aluminum foil. (This is for easy cleanup.)
Coat both sides of the bacon with brown sugar, then place on the prepared cooling rack. Bake for 15-20 minutes, or until the bacon looks caramelized and crispy. Be careful that they don't burn! Cool the bacon on parchment paper.
Whip the cream with a whisk or hand mixer until it forms sturdy peaks. Make sure you whip only until peaks form. Overwhipping will turn your ice cream into butter!
Whisk in the sweetened condensed milk, vanilla and maple extracts until well combined. Then pour into a large casserole or baking dish. A loaf ban also works well.
Chop the candied bacon and sprinkle over the ice cream. Freeze for 6+ hours.
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.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a skillet over medium heat, cook bacon until crisp. Transfer to paper towels and drain excess grease. Chop into small pieces.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Using a food processor, combine butter with the dry ingredients until it resembles a coarse meal. Add in cheese, chives, and bacon. Mix.
Stir in buttermilk until moistened. Using a measuring cup or ice cream scoop, drop 1/2 cup of batter at a time on to the lined baking sheet, spacing the batter about 2 inches apart so the biscuits have room to expand as they bake.
Bake for about 15-20 minutes, or until the biscuits are golden brown. Remove from oven and serve warm.