Happy New Year from Bubblyhorse.com. Let’s make 2018 the best ever! Xoxox
My FB friend Carolyn posted this recipe on her page today. You’re welcome!! Xoxo
1 lb. bacon
1 pkg Pillsbury crescent rolls
½ cup maple syrup
¾ cup brown sugar
Preheat oven to 325 degrees F. Line a rimmed baking sheet (like a 15×10) with parchment paper and lightly grease the parchment with cooking spray. NOTE: this recipe was originally made with foil. Since people have had issues with the foil, I recommend using parchment paper. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it’s even. Prick the dough with a fork all over. Set aside.
Meanwhile, cook your bacon. I like cooking mine in a skillet, but you can bake it – whichever you prefer. Cook it until it’s technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don’t want it fully cooked and crispy as it will continue to cook in the oven. I pulled mine out of the pan right when they were a medium-pink color. Drain the bacon on a paper towel-lined plate.
Drizzle ¼th cup of the maple syrup over the crescent roll dough. Sprinkle with about ¼th cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
Bake for approx. 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight.
T&L recently had an article on the best hotel bars in the world. If you are fortunate to be in one of these places, you have to visit. Talk about feeling like a million bucks! Wait until you see these photos. Wowee! I’ve been to a couple of these places and I totally agree. Order a glass of bubbly and you can be Princess for the day! xoxox
Nuts are great to serve at holiday gatherings. Serving these fancy nuts in a beautiful bowl can make your party go from ho hum to yum yum! And they are so easy, give them as gifts too! See the recipe from Real Simple below to get the party started. xoxo
1 hour (includes cooling)
3 cups (2 to 4 gifts)
By Dawn Perry December 2017
¼ cup fresh lime juice (from 2 limes) 2 tablespoons olive oil 2 teaspoons hot or sweet paprika 2 teaspoons kosher salt 3 cups (about 1 lb.) raw shelled pistachios
How to Make It
Preheat oven to 325°F. Whisk together lime juice, oil, paprika, and salt in a large bowl. Add pistachios and toss to coat. Transfer to a parchment-lined baking sheet and bake, stirring halfway through, until nuts are golden, 20 to 22 minutes. Let cool completely. Nuts will keep in an airtight container at room temperature for up to 1 week.
May your holiday be filled with love and happiness and lots of bubbly! Xoxo Bubbly Horse
Some people just don’t like eggs. Or some people are vegans. Whatever the case I came across this recipe that I thought you might like. xoxo
Rebecca Firkser December 11, 2017
Start out with 4 cups unsweetened cashew or almond milk—you can make your own if you want, but it ultimately won’t make or break your eggnog. Pour the milk into a blender. Next, shake up another can of full-fat coconut milk, open it, and add the contents to the blender.
Add 2 tablespoons maple syrup, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, ½ teaspoon allspice, ¼ teaspoon cloves, and 2 pinches of fine sea salt into the blender. Blend the mixture until well combined and frothy. Transfer the mixture to the fridge and let it chill for at least a few hours.
I love all the holiday shopping ideas. I received a catalog in the mail from Uncommon Goods. Awesome items and so unusual. Check out these tequila glasses made from real Himalayan salt. Makes me want to grab my lime, salt and do the Merengue! Feliz Navidad! xoxo
Made from Himalayan sea salt, these festive glasses are highlighted by the thinly veiled, translucent appearance of rose quartz. Perfect for tequila or even mezcal, these innovative vessels offer a salty twinge to your taste buds, but with a more nuanced flavor than ordinary table salt. Salt is naturally antibacterial so you don’t have to worry about cleaning mid-fiesta, and the strong salt minerals keep the shot glasses strong through many festive toasts.
I was looking at some travel websites and found this jacket. All I can say is Whoa! Luggage space is prime real estate when you are traveling and this jacket provides many of the items that you need, without packing it. It’s super cute! Psss, it’s on sale. xoxo
Built-in Inflatable Neck Pillow; 2 Second Inflation, One-Press Deflation
Pen and stylus
Water-Resistant Phone Pocket
Double Lined Hand Warming Pockets
Zipper with Pen + Stylus
Built-in Partial Gloves in Cuff
Portable Charger Pocket
Are you looking for a new recipe to take to the office holiday party? Tried of the same old sausage balls or meatballs? The Chew had a great recipe today for a ham and cheese wreath that will certainly make you the most popular person in town! If you put this in the shape of a wreath you can put a little red bow at the top and you’ve got a perfect party platter. xoxo
Ham and Gruyere Pull Apart Wreath:
1 16- ounce bag store-bought pizza dough (room temperature)
1 cup black forest ham (minced)
1 cup gruyere (shredded)
4 ounces cream cheese (softened)
1/4 teaspoon nutmeg (freshly grated)
4 tablespoons unsalted butter (melted)
flaky sea salt (to taste)
2 tablespoons fresh parsley (finely chopped)
Dijon Honey Dipping Sauce:
1 cup Dijon mustard
2 tablespoons honey
1/4 cup sour cream
Preheat the oven to 375ºF. Spray a baking sheet with cooking spray and set aside. Allow pizza dough to sit out until dough comes to room temperature and has risen.On a lightly floured work surface, stretch the pizza dough into a 10×15-inch rectangle. Using a 3-inch cookie cutter, cut out 23 rounds of dough and set aside.
In a medium bowl, stir together the ham, gruyere, cream cheese and nutmeg. Scoop about 1 1/2 tablespoons of ham and cheese mixture onto the middle of each dough round. Enclose the filling by wrapping up the sides and rolling the dough into a ball. Once all the dough balls are filled, arrange into a wreath on the baking sheet. Create the outer ring by using 15 dough rolls, setting them close enough to each other to touch. Use the remaining 8 dough balls to create the inner ring of the wreath, ensuring that both the outer and inner ring touch. Brush the ring with 2 tablespoons of melted butter. Place in the oven and bake until golden brown, about 18-20 minutes.
Remove from the oven and brush with remaining butter. Sprinkle with desired amount of flaky sea salt. Sprinkle the parsley evenly on top of wreath.
In a small decorative bowl, stir together the Dijon, honey, and sour cream place the bowl in the middle of the wreath to serve.
Tip: Make it your own! Stuff these delectable dough balls with your favorite filling!
Who would ever think that the iconic red sole shoe would be involved in the Star Wars mania! Christian Louboutin has done a collaboration with a costume designer that has designed sparkly screen girls such as Cinderella and Malificient in advance of the premier of The Last Jedi. This brand of shoes is already fabulous but wait until you see these shoes! The best part is that they are being auctioned off for charity with proceeds going to the Starlight Children’s Foundation. Check out these beauties! xoxo
PS- It’s rumored that Prince William and Prince Harry are Storm Troopers in The Last Jedi. Go check it out this weekend!