INGREDIENTS

• 10 fresh asparagus spears CUT IN HALF
• Cooking spray
• Montreal steak seasoning 1/8 tbsp
• 1 package of  bacon strips, halved lengthwise

INSTRUCTIONS

1. Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with Montreal seasoning; turn to coat. Wrap a bacon piece around two halves; secure ends with toothpicks.
2. Grill, uncovered, over medium heat until bacon is crisp, 4-6 minutes on each side. Discard toothpicks.
3. 

INGREDIENTS

1 bag Pop Secret Homestyle microwave popcorn
1 cup white candy melts
1 package Strawberry Pop Rocks candy
Blue sprinkles

INSTRUCTIONS

1. Prepare the popcorn according to package directions. Spread onto a cookie sheet and allow to cool.
2. Meanwhile, melt the candy melts and drizzle onto the popcorn.
3. Sprinkle Strawberry Pop Rocks onto the popcorn.- if you want extra pizazz to add blue pop rocks too!
4. Add sprinkles and allow to harden completely.

As seen on thenerdswife.com

Ingredients

INGREDIENTS

• 1½ pounds Brussels sprouts
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 6 bacon slices, cut into 1-inch pieces

INSTRUCTIONS

1. 1. Preheat oven to 400 degrees.
   2. Clean and trim Brussels sprouts and cutting any very large heads in half through the core. (It’s fine if some of the outer leaves fall off – just bake those along with the rest of the sprouts. They get extra crispy and are delicious!)
   3. Place the Brussels sprouts in a large bowl and drizzle with olive oil, tossing to evenly coat.
   4. Pour the Brussels sprouts onto a large sheet pan (you want them to be in a single layer). Sprinkle with salt and pepper. Then evenly sprinkle the bacon pieces over the Brussels sprouts.
   5. Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized.

INGREDIENTS

• 1 slice of your favorite kind of bread
• 1 tablespoon butter
• 1 egg
• Salt and freshly ground black pepper

INSTRUCTIONS

1. With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
2. Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the slice of bread in the skillet and crack the egg straight into the center of the hole.
3. Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.
4. Move the toast around in the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here’s the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk. Perfect.
5.