Kristy's Kitchen

  Ingredients: 2 (16 oz) containers sour cream 1 (3 oz) can of bacon bits 2 cups shredded cheddar cheese 1 bunch green onions, chopped Instructions: In a medium mixing bowl, combine all ingredients. Stir well. Refrigerate until ready to serve. Serve with Fritos. 

Ingredients : Solidified bacon fat from cooking 1 pack of bacon 3 cups all-purpose flour, plus extra for the board 2 TBSP granulated sugar 2 1/2 tsp baking powder 1/2 tsp baking soda 3/4 tsp fine sea salt 1 stick (8 TBSP) cold unsalted butter, cut into small pieces 1 large egg 1 1/4 cup buttermilk 1/2 cup shredded cheddar cheese Fresh ground black pepper Instructions: Mix the flour, sugar, baking powder, baking soda and salt in a large bowl. Plop the bacon fat into the dry ingredients in small spoonfuls. Add the butter and, using your fingertips, quickly break up the fat and butter into the dry stuff until it doesn't look dry anymore and the biggest pieces of fat are the size of split peas.  Mix the egg and 1 cup of the buttermilk with a fork and pour into the dry ingredients along with the cheese. Mix just enough to make a rough dough. Dump out onto a floured board. Pat into a rectangle, fold into thirds like a letter, pat out and fold i...

Ingredients: 2 TBSP Kerrygold butter 1 zucchini, cut into thin strips Salt Pepper 2 bacon strips, cooked and chopped  4 oz. mushrooms, chopped Parmesan cheese, shredded Instructions: Heat the butter in a skillet over medium high heat. Add the zucchini strips and sprinkle with salt and pepper. Cook until "zoodles" soften a bit. Add mushrooms and bacon, and stir until flavors are mixed. Sprinkle with parmesan cheese and serve. Serves 2, as a side dish

Ingredients: 4 slices bacon 10 leaves plus 2 sprigs fresh sage Kosher salt 2 cups ricotta cheese 1 cup freshly grated Parmigiano, plus more for garnish 1/4 cup chopped fresh Italian parsley 2 large eggs plus 4 large egg yolks  12 TBSP unsalted butter 1/2 cups chicken stock Pasta: 2/3 cup arrowroot flour (plus extra for kneading) 1 cup blanched almond flour (or sesame seed flour if allergic to nuts) 1 cup tapioca flour 2 tsp. sea salt 2 large eggs 4 egg yolks (from large eggs) Instructions: For the Pasta:  Blend the dry ingredients in a food processor for about 20 seconds. Place the dry ingredients in a large mixing bowl and make a well in the center.  Add the eggs and egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture in with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough). Turn the dough onto a flat working surface lightly dusted...