Bacon Candle

Bacon Candle

  • Equal parts of bacon grease (warmed up so that it is liquefied and filtered), soy wax, and organic beeswax.
  • Optional: Colorants like candle coloring blocks, micas, etc.
  • A wick and vessel for containing the finished candle.


  • A pot filled half way with water, on a low boil
  • A 1-cup measuring cup
  • Something to filter your bacon grease if you haven’t done so already (coffee filters and a mesh strainer)
  • 2 pyrex (or heat-safe) measuring containers that have at least a 4 cup capacity.
  • Something to stir with – I like using disposable chopsticks.


  1. Prep your candle jar(s). Make sure they are clean and have a wick already placed in the center. I use a dab of high-temp hot glue to secure the wick to the base of the jar that way it doesn’t go squirming around.
  2. Make sure that your bacon grease is filtered and completely liquefied. I warm my grease up by submerging half the container in some simmering water for about 30 minutes and that seems to do the trick. Keep the bacon grease in a separate container while we’re doing the next step.
  3. Before your water starts to boil, set your Pyrex dish along the edge with the handle hanging over the side of your pot (This also requires you to have a not-so-high pot you’re boiling water in). This is my version of a double boiler and it works pretty well. If you’re just doing a small batch (i.e. enough candle for a lb of bacon) you can get away with doing this in a small sauce pan.
  4. Once your water starts to have a nice low boil, go ahead and add in your beeswax and let that melt completely. It will take about 5 minutes or more depending on how many candles you’re making.
  5. When your beeswax is melted completely add in any colorants if you’re wanting colored candles. If you don’t add this your candles will be a yellowish cream color. Stir till homogeneous. Pro Tip: When adding colorants to candles, keep in mind that the color will lighten up as it solidifies. If you want to test your color – grab some wax paper and put a little dot on it to cool. Once it has finished cooling that will be your candles final color.
  6. Add in your soy wax flakes and wait for them to melt.
  7. After everything has melted carefully remove your vessel from the water and pour the melted waxes into the container with the grease. It should not splatter or anything but since both are melted liquids – they will be hot!
  8. Mix completely and then pour into your candle jars. Pro Tip: If your wicks are being stupid and bending all over the place, use some tape to secure them so that they stand upright while the wax solidifies.
  9. Let your candles cool for at least 5 hours.

Pie Dough Roses

Cut rolled pie dough into circles (LOTS of circles). You place four circles in a row on your work surface, with each circle slightly overlapping. The circles are then rolled up into a log, the log is cut in half, and the cut sides of the ‘log’ are pinched inward to hold the little rose together. After that, you turn the cut side down and use your fingers to press the folds of dough downward to look like rose petals.

It’s easier than it sounds, promise. Just watch the video and you’ll be ready to make thousands of dough roses yourself. Or at least a few dozen.

Popcorn Bread

Popcorn Bread


  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 3/4 tablespoon dry yeast
  • 2 cups popped popcorn
  • 2 teaspoons salt
  • 2 eggs
  • 1/3 cup melted butter
  • 3 cups all-purpose flour
  • 2 tablespoons artificial movie theater butter


  1. Combine water and milk in a small pot. Heat gently to 112°F.
  2. Transfer the liquid to a small bowl and stir in the yeast and sugar. Let the yeast activate for about 10 minutes.
  3. Run popcorn through a blender or food processor until it is the consistency of cornmeal. Reserve about 4 tablespoons. Transfer the rest to a large bowl.
  4. Add the yeast mixture to the ground popcorn and salt.
  5. Next, add the eggs and cooled melted butter. While stirring with a rubber spatula, fold in the flour a little at a time.
  6. Knead the dough by hand for 5 minutes.
  7. Transfer to a clean bowl that has been lightly greased. Cover with cling wrap and leave in a warm spot for 30 minutes. Check the dough, punch it down and let it rise once more.
  8. Put dough out onto a work surface. Separate into 2 equal pieces.
  9. Roll into shape and place in greased bread pans.
  10. Let rise again until doubled in size.
  11. Brush the top with movie theater butter and sprinkle some of the reserved ground popcorn.
  12. Bake at 350°F for 35-40 minutes or until loaves are golden brown.
  13. Slice into thin slices.


Cheesecake Egg Rolls

Cheesecake Egg Rolls


For the Sauce

  • 2 cups chopped strawberries
  • 2 Tablespoons water
  • 2 Tablespoons sugar

For the Eggrolls

  • 2 (8-oz.) bars cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt
  • 12 eggroll wrapper
  • vegetable oil
  • Powdered sugar, for garnish


  1. In a small sauce pan over medium heat, combine strawberries, water and sugar.
  2. Stir to combine and bring to a simmer. Stir frequently and cook until thick and jammy, 3-4 minutes.
  3. Transfer to a medium bowl and set aside.
  4. In a large bowl, combine cream cheese with sugar, sour cream, vanilla, and kosher salt. Using a hand mixer, beat ingredients until fully combined.
  5. Place an egg roll wrapper on a clean surface in a diamond shape and spoon approximately 3 tablespoons cream cheese mixture into a line in the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.
  6. In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until it starts to bubble.
  7. Add egg rolls and fry until golden, 1 minute per side.
  8. Transfer to a paper towel-lined plate to cool slightly.
  9. Plate, dust with powdered sugar, and serve with strawberry sauce.

20 Minute Snowflake Cream Puffs

Minute Cream Puffs
These 20 minute cream puffs taste better than the fancy bake shop versions. If you love those cream horns, your will love these snowflake cream puffs because they are made from the same dough. Definitely a great holiday dessert idea!


Snowflake Puff Pastry

  • 1 box Pepperidge Farm® Puff Pastry Sheets

Real whipped cream filling

  • 1 pint heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 cup confectionery sugar



  1. Pre-heat oven to 350 degrees.
  2. Roll out slightly thawed and pliable puff pastry dough
  3. Carefully cut out snowflakes and place them on a jumbo sized parchment-lined baking sheet
  4. Once all snowflakes are cut out, re-roll the dough out and cut out more if needed.
  5. Bake 10-12 minuets.
  6. Allow to cool for 1-2 minutes before carefully slicing them in half
  7. Fill with real cream, sprinkle with confectionery sugar and enjoy!


  1. Add all ingredients to a large bowl, and beat on high until firm peaks form
  2. Add cream to a pastry bag and pipe into each snowflake.

Jalapeño Poppers With Cranberry Bacon Jam

Jalapeño Poppers With Cranberry Bacon Jam
You just cannot have a holiday gathering without serving this crowd-pleasing jalapeño popper recipe. Topped with a sweet, savory and not-too-spicy cranberry bacon jam, you might need a few extra peppers!

Jalapeño poppers have grown in popularity the past few years. Even your friends who don’t really care for spicy foods are willing to try cheese-stuffed peppers. Add bacon into the mix, and suddenly they are the favorite appetizer at the party. It’s so easy to dress up your jalapeño poppers for the holidays. Roasted cranberries, combined with smoky bacon and aromatics yield a delicious jam that can be enjoyed year-round and in various dishes. You can simply serve the jam over a brick of cream cheese with crackers for a breezy, easy appetizer. But why stop there? Delight your friends and family with this not-too-tricky recipe this holiday season.


Cranberry Bacon Jam

  • 12 ounces fresh Cranberries
  • 2 Tablespoons Olive Oil
  • Salt and Pepper to taste
  • 8 strips Hicory Smoked Bacon, chopped small
  • 1/3 cup Sweet or Red Onion finely diced
  • 1 Garlic clove, minced
  • 1 Jalapeño Pepper, seeded and minced
  • 1 cup Dark Brown Sugar
  • 1/2 cup Orange Juice
  • 1 Tablespoon Apple Cider Vonegar

Jalapeño Poppers

  • 8 ounces Cream Cheese, at room temperature
  • 1 cup Manchego Cheese, grated
  • 1/2 Teaspoon White Pepper
  • 10-12 fresh Jalapeño Peppers, sliced open and seeded
  • 1/4 cup Green Onions, sliced thin
  • 1/4 cup Cilantro Leaves, chopped


For The Jam

  1. Preheat oven to 400ºF.
  2. In a baking dish, combine the cranberries and 2 tablespoons of oil. Season to taste with salt and pepper. Roast the cranberries for 20-25 minutes or until cranberries begin to pop open.
  3. Remove from oven and set aside.
  4. In a skillet at medium heat, cook the bacon until brown and crisp. Transfer to a plate lined with paper towels.
  5. Remove all but 1 tablespoon of bacon grease from skillet. Heat to medium. Add the onions, garlic and Jalapeño. Saute for 5-6 minutes.
  6. Add the cranberries. Using a potato smasher, smash the cranberries until broken down completely.
  7. Add in the brown sugar, orange juice and vinegar.
  8. Fold the bacon back in and stir well to combine.
  9. Season with salt and pepper to taste. Taste for sugar as well.
  10. Simmer on low for 5 minutes. Remove from heat.

For the Jalapeño Poppers

  1. Preheat oven back to 400ºF. Line a baking sheet or dish with foil or parchment paper. Set aside.
  2. In a bowl mix together the softened cream cheese, manchego and white pepper.
  3. Fill theJalapeño halves to the top with cheese mixture and place on baking sheet.
  4. Bake in preheated oven for 10-12 minutes, then broil just to brown the cheese a little more.
  5. Remove from oven and let sit for a few minutes.
  6. Spoon on some of the cranberry bacon jam onto each popper.
  7. Garnish with green onions and cilantro.

Apple Pie Tacos

Apple Pie Tacos
Sweeten up your taco game with this pie-inspired dessert made dressed up with apples, cinnamon-sugar, and caramel sauce.


1 cup granulated sugar
4 teaspoons ground cinnamon or apple pie spice
Vegetable oil for deep-frying
1 12.6 ounce package street taco corn tortillas (24 4-inch tortillas)
3 tablespoons butter
4 medium Granny Smith apples, peeled, cored, and sliced
2 tablespoons packed brown sugar
5 tablespoons water
1 tablespoon cornstarch
Frozen whipped dessert topping, thawed
Caramel ice cream topping (optional)


  1. In a small bowl combine 3/4 cup granulated sugar and 3 teaspoons cinnamon; set aside.
  2. In a heavy large saucepan or deep-fat fryer, heat about 1 1/2 inches of oil to 375 degrees F over medium heat. Use a deep-frying thermometer to monitor temperature.
  3. Using tongs, place one tortilla in the oil for 5 seconds. Turn it over and hold in a curved shape with the tongs for 1 minute or until crisp and browned.
  4. Immediately remove from the oil, letting any excess drip off, and dip in the cinnamon-sugar to coat. Repeat with remaining tortillas and cinnamon-sugar.
  5. In a large saucepan heat butter and remaining 1 teaspoon cinnamon over medium heat. Stir in apples, remaining 1/4 cup granulated sugar, the brown sugar, and 3 tablespoons water.
  6. Cover and cook, stirring occasionally, for 12 minutes or until softened.
  7. In a small bowl combine cornstarch and remaining 2 tablespoons water.
  8. Slowly drizzle into hot apple mixture while stirring and continue to cook until apples are tender and filling is thickened.
  9. Continue to simmer 2 minutes more.
  10. Remove from heat and let cool slightly.
    Spoon filling into prepared shells and serve immediately.
  11. If desired, top with whipped topping and caramel topping, if desired.