Pancake-Wrapped Bacon Dippers
Stephanie, our D.C. Editor is excited to make these for dad
The key to spoiling dad this day is keeping it simple. But simple doesn’t have to be boring. All dad really wants is a Sunday where he can relax on the couch, enjoy his favorite hobby, and indulge in delicious food. We think that dads (or frankly any guy in our lives) would love these pancake-wrapped bacon dippers. They are incredibly easy to make and combine two breakfast favorites into one dunkable delicious treat.
- 1 recipe of the Bisquick pancake batter including the ingredients to make the batter
- 12 slices center cut bacon
- Light syrup
- Cook bacon and set aside.
- Mix batter according to the package directions.
- Pour into a squeeze bottle with a big enough hole for the batter to pour from. I used a cheap picnic ketchup bottle.
- I cut the tip bigger.
- Heat griddle to 300 degrees.
- Squirt batter in a long oval shape a little longer and wider then the bacon and place a slice of cooked bacon in the center.
- Lightly press bacon into the batter.
- Squeeze more batter over the bacon. I just did a wiggle line.
- This is to protect the bacon from the griddle when you turn that pancake dipper over.
- Cook until the batter starts to bubble then turn over and cook a few minutes longer.
- Serve syrup in 4 ounce wide mouth mason jars.
Source: Lady Behind The Curtain
Baked Eggs in Tomatoes
Alexis, our Chicago Editor, loves this recipe
This recipe is perfect for heart-healthy bitches that want to help dad with his cholesterol intake without letting him know! These baked eggs are packed with flavor, and they are good for you, too. The corn in the bottom gives the eggs a rustic, country feel. Any southern boy like my dad will love these. These complement other dishes perfectly, or can be the main entree served with a side of a toasted baguette and some crispy prosciutto for a brunch straight from Tuscany.
- 4 large beefsteakk tomatoes
- Coarse salt and ground pepper
- 1/2 cup fresh or frozen corn kernels
- 4 large eggs
- 2 teaspoons snipped fresh chives
- 1/4 cup grated pecorino or Parmesan cheese (1/4 ounce)
Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.
Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.
Source: Martha Stewart
This brunch is super easy, and most of the work is done the night before which means everyone can have a leisurely morning with dad.
– 12 slices day old Challah bread (cut into 1-inch cubes)
– 16 oz cream cheese (cut into 1 inch cubes)
– 1 cup fresh blueberries
– 12 eggs (beaten)
– 2 cups milk
– 1 tsp vanilla extract
– 1/3 cup maple syrup
– 1 cup white sugar
– 2 tablespoons cornstarch
– 1 cup water
– 1 cup fresh blueberries
– 1 tablespoon butter
1. Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F.
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast