My new favorite way to cook bacon...

I got this from About.com

Baking bacon is an easy, mess-proof way to prepare this pork product. You don't have to turn it or deal with spatters.

First, preheat your oven to 400 degrees F. Line a cookie sheet or baking pan with sides with heavy-duty foil. Arrange the bacon on the pan, side-by side, being sure not to overlap the pieces.

Don wrote me and said that to give the bacon that pretty 'ridged' look he wads and unfolds the foil first so it is wavy, then puts the bacon on it. That gives the fat somewhere to go so the bacon isn't sitting in the fat as it cooks and shapes the bacon while baking.

Bake the bacon for 10-15 minutes for thin-cut, or until desired doneness. I myself like my bacon very crisp, so I bake it 15-17 minutes. For thick bacon, add another 4-6 minutes. Carefully remove from the oven, drain on paper towels, and use.

Mushroom Tarts

First, you make the mushrooms:

4 T butter in a large skillet
Add 1/2 C minced onion and cook until translucent.
Add 1.5 lbs mushrooms, coarsely chopped and a few good shakes of dried thyme. Cook 15 minutes, or until brown and dry. This can be refrigerated for up to 2 days, or frozen.

Then, make the tart shells:

Preheat oven to 400 degrees.
Brush 1/2 C softened butter into the cups of two mini-muffin pans.
Using a 2 1/2" biscuit cutter, cut out circles from two loaves of white bread. Carefully work the bread circles into the cups (so the bread doesn't rip) and then press them firmly into the cups. Bake 10 minutes and cool on a wire rack.

Spoon the mushrooms into the shells and toss on a dollop of sour cream. Good served warm or at room temperature.

Makes about 40.