When I had my brown sugar and cinnamon out Saturday morning to make Monkey Bread Muffins [3], I saw this recipe in Gooseberry Patch's "The Christmas Table [4]" and figured I might as well try it.
Conveniently, it bakes at the same temperature and length of time as the muffins. However, unless you have a serious, serious sweet tooth (Rob and I qualify), you might want to make this particular recipe with something savory, like scrambled eggs and toast.
That didn't stop us from enjoying this dish. My only advice would be to put parchment paper or a silicone baking mat at the bottom of your baking dish. Because if you are like me and don't exactly get to the dishes right away, the baking sheet is a real pain to clean.
The original name of this recipe is called Sugarplum Bacon, but in light of the season, I think cinnamon- and brown sugar-crusted bacon works too.
Also, forgive this photo. It doesn't look very appetizing (and I couldn't find a suitable stand-in from Pinterest) but trust me, this recie is so good.
[5]Sugarplum Bacon
1/2 pound sliced bacon, room temperature
1/2 cup brown sugar, packed
1 teaspoon cinnamon
Cut each slice of bacon in half. Combine brown sugar and cinnamon in a shallow bowl. Dredge each piece of bacon in brown sugar mixture; twist and place in an ungreased 9-by-13-inch baking pan. Bake uncovered at 350 degrees for 15 to 20 minutes, until bacon is crisp and sugar is bubbly. Remove slices to aluminum foil to cool. Serve at room temperature. Makes 18 to 24 pieces.
Recipe by Brenda Hager of Nancy, Ky.
Speaking of tasty bacon deserts... http://www.foodnetwork.com/recipes/alton-brown/praline-bacon-recipe/index.html
Oh, holy cow, that looks good.