Blt Pops Food

BLT POPS

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper or spray with cooking spray.
• Remove pie crusts from pouches; unroll on lightly floured work surface. Using 2-inch T-shirt or jersey-shaped (or desired shape) cookie cutter, cut 10 to 12 shapes from each crust.
• Place half of the cutouts on cookie sheet. Gently press lollipop sticks into dough, with top of stick almost to top of cutout. Top each with 2 tomato halves; sprinkle evenly with cheese, bacon and basil. Cover with remaining cutouts; press edges together with fork. Brush tops with egg; sprinkle with salt.
• Bake 10 to 12 minutes or until edges begin to brown. Serve warm.

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

BLT SWEET POTATOES

Steps:

• Microwave 2 medium sweet potatoes until just softened, 6 to 7 minutes. Let cool slightly, then trim off the ends and slice into 1/4- to 1/2-inch-thick rounds.
• Cook 6 bacon slices in 1 tablespoon vegetable oil in a large skillet over medium heat until crisp, about 12 minutes; drain on paper towels and break into pieces. Combine 1 tablespoon bacon drippings with 1/3 cup mayonnaise; season with salt and pepper. Cook the sweet potato rounds in the remaining drippings (add more oil to the pan if needed), turning, until crisp, 15 to 20 minutes. Drain on paper towels and season with salt.
• Top each sweet potato round with some of the mayonnaise, a small piece of lettuce, more mayonnaise, jarred sun-dried tomato bruschetta topping and the bacon.

POSH BLT

Steps:

• Heat the grill to high. Put the bacon on a foil-lined baking sheet and drizzle with the maple syrup. Grill for 7-10 mins until crisp. Mix the mayo with the sundried tomato paste, then spread over two of the sourdough slices. Top with the bacon, sundried tomatoes and Little Gem. Season with black pepper, top with the remaining bread and halve.

BLT RESTAURANT POPOVERS

Steps:

• Place the popover pan, or muffin tins, in the oven. Heat the oven and pan to 350º.
• Gently warm the milk over low heat and set aside.
• Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
• Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.
• Remove the popover pan from the oven and spray with nonstick vegetable spray.
• Fill each popover or muffin cup three-fourths full.
• Top each popover with approximately 2 ½ tablespoons of the grated cheese.
• Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown.
• Take out of oven, remove from pan, and serve immediately.