This little piggy bank went to AHOP!

Ever since my first breakfast on June 26, 2010, my breakfast bunch has been pleading with me to start a tip jar of some kind so they could contribute a few bucks to help defray some of the grocery expense. And, every time they asked, the answer was the same -- no, no, no! I felt like if they started paying for it, then I wouldn't feel the joy I get for doing this for them. They graciously, yet reluctantly, said OK...but the subject would always come up. They simply didn't feel right about it and wanted to help.

So in January 2012, I emailed one of the morning Sergeants and surrendered the white flag. I knew I was out-numbered and fighting a losing battle, and I wanted them to feel good about coming to AHOP. My concession didn't come without stipulations though. I laid down the AHOP law (yeah, right....sounds funny, doesn't it...me telling the police how it's gonna be?)  But it was important to me that they understood AHOP wasn't about the tip jar....and they knew that.  

After conceding, I realized my joy isn't just in just buying the groceries. It's in the prep work the night before -- frying the bacon, setting the table, premeasuring ingredients, and remembering to take the butter out of the refrigerator so it has time to soften. And the day of -- waking up at 4:30 am,  remembering to put the honey, ketchup and the Chipotle Hot Sauce (for Sgt. B) on the table, cracking those eggs and flippin' those pancakes.

My joy is in the anticipation of seeing my friends again.

This past Saturday, Ofc. Greg surprised me with this cute little piggy bank for the table.
  

I love it!  

Christening the Cuisinart

It was a busy morning from the get-go for 1st shift. They have never forgotten an AHOP Saturday before, but when almost 8:00 am rolled around and there were no officers in sight, the thought did cross my mind. But then I came to my senses and knew they must have had some calls to tend to right after roll call -- and they did.

I surprised my officers this morning with a new Cuisinart Toaster. A new kitchen appliance to most women (at least for me) is as exciting as a first date or a new car. Seriously! My 35-year-old toaster, a wedding gift in 1977 (a nice appliance to inherit when you get a divorce), works perfectly fine, but it is plugged in behind the refrigerator and too hard to plug and unplug. I made toast at the last breakfast and everyone seemed to like the change from a year and half of biscuits, so I thought it was time AHOP had a proper toaster that could kick out some serious toast production. It was properly christened today! :)

I am almost 100% positive I am the only lady in Charlotte who keeps a toaster in the dining room 365/24/7. Isn't it pretty....

New Toaster

Overshadowed by the lamp, this is my 35-year-old toaster

And I have a surprise for you...pictures! Thank you to Officer Greg Lineberger for allowing me to snap this one. It was so nice of you to let my supporters and readers see a Saturday morning table at AHOP!

Scrambled eggs w/ cheese, bacon, applesauce pancakes,
hash browns w/ onions (not pictured) toast and OJ

(click once on a picture to enlarge it)

Happy Easter to YOU and my Cops of EGGcellance!

Have you missed me? Nothing makes time fly faster than when you're trying to keep up with a blog. Several contributing factors to my absenteeism … first, I hurt my back (much better) and, as usual, I can't remember to take pictures (not much better.) When I cook breakfast and dinner for these guys, they fix their plates and before I slow down long enough to even think about taking a picture, there is nothing left to take a picture of. Maybe I need to keep the camera ON THE TABLE, and they can help me out with this one little minor detail. I keep telling them "my friends think I'm making you up...I need pictures!"

Anyway, I had fun last weekend making lunch instead of breakfast for 1^st shift. I slept in until 6:00 am and actually had time for a cup of coffee and the morning news. Having these guys come for lunch instead of breakfast threw me off though – all day – my Saturday felt like a weekday.  I’m not sure why.  Regardless, it was a blast.

Another reason I haven't been posting....a big Easter project! I made three Easter baskets (324 candy bars), and this little Easter bunny hopped all over town – delivering them to three divisions – South (my division), North, and Central. So much fun to do! 

(Notice the handcuffs on Bugs Bunny)

(Back of wrapper - click once to enlarge photo)

This beautiful Easter lily was a gift from a 2nd shift officer who came for dinner
Tuesday night. Lovely! I will replant it outside to enjoy next year, and the year after. 

May the joy and the blessings of Easter fill your heart with special happiness.

Happy Easter! ♥

An unexpected blessing....

Today I received an unexpected blessing. My Cops w/ Hearts (10 big hearts) came for dinner tonight and I was busy running around all over town with last minute errands. While nothing makes me happier than to see Charlotte's finest at my table, they weren't my unexpected blessing -- not this time.

Tonight's Menu

Classic Crock Pot Lasagna (recipe...it was yummy)

Salad

Garlic Bread

Sweet Tea (recipe)

Southern Banana Pudding (recipe)

Old-time Root Beer floats in a frosty mug

Yes....I made three!

Deliciousness!

I think I am the most happiest when my little brain is busy thinking and planning even the most minor detail for an AHOP breakfast or dinner. When the root beer float idea came to me...well...I just had to have the old-time red-striped paper straws. I thought they would be really hard to find, but I didn't have to look far...which leads me to my unexpected blessing....the kind staff at Sur La Table. Sur La Table is the culinary/kitchen store of all stores for culinary chefs, chef wanabees, and amateur cooks like myself. As soon as you enter the store, you want to buy something useful and go home and cook something good....something very, very good! Not only did they have the red-striped paper straws I wanted, but when I shared what the straws were for and WHO they were for, they offered me their Culinary Professional Discount Card with their thanks in honor of my officers. Thank you, Kimberley! If you ever read this....you were my unexpected blessing today.
  

Root beer, vanilla ice cream -- so simple, so delicious!

Thank you Sur La Table....and my officers thank you too!  

Happy Valentine's Day to my Cops w/ He♥rts

I love Valentine's Day!  Okay, so I know it's insanely commercialized, but I still love it.  And, while I don't think you should limit one day out of the year to let someone special in your life know how much you care for them (there are, after all, 364 other days), it is a holiday set aside for sweethearts, for lovers, for friends, for hopeless romantics, and for AHOP!  

I wanted to do something for my officers to commemorate this fun day.  I designed a candy bar wrapper last summer for another event and everybody seemed to like them, so I thought a Valentine's wrapper would be fun to do.  

Making candy wrappers is a great idea for any occasion (birthdays, weddings, baby showers, holidays, etc.)  I designed this wrapper with the special hearts of the South Division in mind.  I used PowerPoint and had to tweak it a lot to get the size just right, but I think they turned out cute.  100+ Hershey Almond Candy Bars later, this is the end result.  The timing of this gift was not the greatest since a lot of my officers are doing the 'Biggest Loser' challenge and competing among the other divisions...but oh well.

To my friends and readers, wherever you are, I encourage you to do something for the officers who patrol and keep your neighborhood safe.  I can tell you first-hand that they don't hear 'thank you' enough.  They will absolutely love you for it, and you will LOVE every minute you put into it.

Happy Valentine's Day! ♥

    

(click once on photo to enlarge)

The back of the candy wrapper didn't come out very clear in the photo, but this is what it looked like.
  

Classic Crock Pot Lasagna....Delizioso!

Good grief...I hope somebody tries this recipe -- it took me like 3 hours to type and proof it!  :)

I haven't made this for the troops yet, but I made a test batch last weekend and posted a picture on my FB page and, since, several of you have already asked for the recipe.  This might be on the menu for the February 7 dinner, and it might be something else...hmmm...I can't decide.  Anyway, until I make up my mind, I am posting the recipe so you can enjoy it!

First, use your favorite sauce - homemade or jar.  The Mueller's Lasagna box used to have a homemade sauce recipe on the back of the box (30 years ago), but sadly, they have sold out to simplicity by saying 'use your favorite jar sauce.'  The recipe below is what I believe to be the original sauce recipe from the back of the Mueller's Lasagna box, or very, very similar.   

Classic Mueller's Lasagna (Crock Pot Style)

2 tablespoons olive oil

1 lb ground beef (I use closer to 2 lbs of beef, but the recipe calls for 1 lb)

1 large onion, chopped (approx 3/4 - 1 cup)
1 medium green pepper, chopped

2-3 garlic cloves, minced 

1 (1 lb) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 cups water

2 teaspoons salt

1 teaspoon sugar 

1/2 teaspoon black pepper

1/2 teaspoon oregano leaves

1 16 oz  Breakstone's Small Curd 4% Milkfat Cottage Cheese (or Ricotta)

2 cups Mozzarella Cheese (be careful not to use low fat -- it won't melt right)

1/2 cup Parmesan

2 eggs, lightly beaten

8 oz (1/2 package) uncooked Lasagna noodles -- I used the Mueller's no boil noodles

Add olive oil to a large sauce pot and lightly brown the ground beef, onion and green pepper. Add minced garlic. When beef is browned thoroughly, drain and return to sauce pot.  Add tomatoes, paste, water, salt,  sugar, pepper and oregano. Cover and simmer, stirring occasionally for approx 30 minutes. 

While the sauce is simmering, make the cheese mixture.  In a large mixing bowl, add 2 cups cottage cheese (or ricotta), 1 cup mozzarella and 1/2 parmesan. Add lightly beaten eggs and mix well.  

After the sauce is ready, add one cup of sauce to the bottom of an ungreased 5 qt. Crock Pot.  Add three lasagna noodles lengthwise on top of sauce - one will fit perfectly in the middle, then you will have to break up two noodles to make them fit.  Spread about 1/3 of cheese mix on top of noodles and top w/ one cup of meat sauce.  Repeat layers twice.  After the last layer of cheese and sauce, add your last layer of noodles and top with remaining meat sauce and 1 cup of mozzarella.  I have found that cooking time varies (it might depend on the size of your Crock Pot). When I made this recipe, I cooked it on low for 3 hours and it was perfect. However, most recipes I researched called for 4-5 hours -- I'm not sure if that's because I used the no boil noodles or what?  Anyway, check it at 3 hours, but be prepared for 4 hours -- use your own judgment.  

TIP:  The mozzarella didn't brown and bubble like the results you would get in an oven.  It melted really well though, as you can see.  Crock Pot website says the stoneware is oven safe up to 400 degrees if you want to try and brown it, but put in a COLD oven and let it heat up.  I haven't tried this yet, but I just thought I'd mention it.  My lasagna turned out as pictured.    

Enjoy!

Doorstep surprises.....

Yesterday was a breakfast Saturday. It was cold and rainy outside, but warm and cozy inside.

I'm always in the kitchen finishing up when  the first two officers arrive, and I have to laugh because so many times I will hear...."oh, it smells so good in here!"  It's the aroma of bacon and coffee -- the combination is unmistakable. But those words will warm the heart of any cook. And I use the word 'cook' lightly --  I'm not a real cook.

As I walked the last two officers out, we were chatting for a few extra minutes at my doorstep when I happened to look down and said "hey, look....somebody left me a surprise."  It was a bottle of real maple syrup in a really cool leaf bottle.  There was no note so I didn't know at first who my secret gift-giver was.

I went back inside and took my post-breakfast three hour sofa nap.  Later that afternoon, I received an email from my secret gift-giver....my friend, Hildy S.

Thank you, Miss Hildy, for my doorstep surprise -- rest assured your thoughtfulness will be enjoyed by all.

A very special gift, from my very special friends!

Now that we have said hello to 2012, I wanted to share my special gift from my friends in blue! 

My last Saturday breakfast just happened to fall on Christmas Eve.  Twelve officers came and it was so festive.  My little house was decorated inside and out.  Even breakfast seemed to turn out a little better than usual.  It was the usual ... scrambled eggs w/cheese, applesauce pancakes, bacon, sausage gravy and biscuits, OJ and coffee. 

After breakfast we all gathered in the living room to open the big box they walked in with, which happened to have my name on it. Whatever was inside they said was fragile.  It was packed so well with bubble wrap that it took two officers to cut through all the packing tape.  This is when I learned my heat packing friends are also packing pocket knives.  Well, I never in a million years would have guessed what was inside this box.  My friends gave me my very own neon sign to commemorate AHOP.  AHOP has a sign!!  What an amazing and thoughtful gift from my friends in the South Division.  If ever I question again whether or not these guys really enjoy coming to my house for breakfast and dinner, I will just look at this sign and know that they do!  

I love these officers.  I can't hardly say the words without welling up with tears.  They make my life a better life, and for that I am so thankful.  I wish everybody could see them through my eyes – they have the biggest hearts of anyone I know. ♥

Thank you to my boss, Robert, and his wife, Pam, for this lovely Christmas plate to hold my pancakes. It looked so pretty and festive on my table Christmas Eve morning.

Happy New Year!

Well hello there 2012...it's so nice to see you!  Wishing you all a safe and Happy New Year!

Angels in our midst!

In this season of miracles and giving, I was humbled and honored last week when my boss and colleagues presented me with an abundance of Harris Teeter gift cards … enough to sponsor 6-7 breakfasts or 3-4 dinners. There are not many times I find myself speechless, but I couldn’t talk through all the tears.  I was so touched by their sincerity and generosity.

I shared the news of my co-workers' thoughtfulness with my officers today.  I wanted them to know they had secret angels in their midst.  One Sgt. commented … “What a generous gift from your co-workers; it gives us a sense of appreciation the community has for us.”

Through your gift to me, you honored them.  You let them know, loud and clear, that they are appreciated!

You are all angels, I say, angels!

Thank you from the bottom of my heart!

      

Real maple syrup from Vermont...and all is right with the world!

What an amazing month this has been.  My friends and colleagues have been so gracious with their time and their gifts  to help support my breakfast and dinners.  I am posting yet another example of a gracious and giving heart.  

An enormous thank you to my friend and colleague, Kate B, for the special surprise I received in the mail.  Kate lives in Vermont, where all the great real maple syrup comes from.  I can finally say, without hesitation, that real maple syrup is the bomb!  A week after my video was unveiled, a special package arrived.  I saw that it was from Kate and couldn't figure out what she could be sending me (she usually gives me a heads-up when she sends business mail.)

Well....Oh. My. Gosh!  Kate had sent my officers a half-gallon of Carman Brook Maple & Dairy Farm real maple syrup.  Kate saw the syrup bottles in the video and wanted my officers to have a special treat. Not only was it a special treat for them, it was for me too -- I have never had real maple syrup before.  Shocking, isn't it!! 

Thank you Miss Kate.  Your syrup was christened with the debut of my pumpkin spice pancakes.  Everybody loved it and my officers and I all agree...there is nothing like real Vermont maple syrup.
  

Carman Brook  Maple & Dairy Farm

Click here for yummy maple syrup recipes!

A big thank you to the big hearts at Olive Garden – Pineville, NC

I would like to thank the Olive Garden for their awesome contribution towards my Tuesday night dinner last week.  I made Chicken Fettuccine Alfredo and with that, of course, you must have a salad.  I mentioned to a friend and colleague about how blah my salads seem to be and how much time two heads of lettuce take to clean, then spin, then drain -- spin, drain, spin, drain, spin, drain!  It takes a LONG time – for me anyway! 

Before I knew it, my friend (thank you, Val) was on the phone to the Olive Garden asking about their service to the community and if they ever donate to causes, etc.  Without hesitation, the manager said they would love to help and donated two HUGE salads and two dozen breadsticks.  The salads were so big, I was able to extend an invitation for leftovers on Wednesday night and had one large salad to serve.  Six officers stopped by Tuesday night and another five on Wednesday. 

Thank you Olive Garden for extending your big heart beyond your restaurant walls.  Every officer who sat at my table thanks you also.  Your salad and breadsticks were an extra special treat! 

Spiced Iced Tea

Every now and then an officer will ask me for my sweet tea recipe. A few have called it 'the best tea in Charlotte'. Well, I don't know about all that, but I'm glad they like it. It has just a hint of spice that will leave your guests a little puzzled. They know there is something different about it, but they can't quiet figure it out.  

I hope you enjoy it too!  

Spiced Iced Tea

• 1 Bigelow ‘Constant Comment’ tea bags (flavored w/ sweet spice)  
• 3 family size Luzianne tea bags 
• 1 cup sugar
• Two quart tea pitcher

Remove the paper tags from each tea bag.  Put all 4 tea bags in the filter holder of your coffee maker. I will usually put the regular family tea bags on the bottom and the spiced tea bag on top. I don't know if it makes any difference, but that’s what I do. Pour 8 cups of cold water in the water reservoir and brew. 

Note:  If your family or guests like the spice flavor, try two Bigelow tea bags and 3 regular family tea bags. I have made it both ways, but usually just one.

Put one cup sugar in your two quart tea pitcher.  Pour the hot brewed tea in the pitcher w/ the sugar and stir to dissolve the sugar. Add cold water to the 2 quart line. Stir again and chill.  If I need to serve pronto, I'll add ice cubes to the hot tea and stir until ice melts.  Then add water to the 2 quart line, if needed.

I usually brew 'decaffinated' tea because, unlike coffee, I can't tell a difference from the caffeinated. Use whatever brand you enjoy -- it doesn't have to be Luzianne. 

THREE Family Size Tea Bags

ONE Constant Comment Tea Bag

Pumpkin Spice Pancakes!

After reading DOZENS of recipes -- all made from scratch, I think I have been successful in finding just one recipe where the amount of spices and pumpkin complimented the Aunt Jemima Buttermilk Complete mix that I use.  When you’re cooking for a 6-8-10, and making lots of other things, there is no time for making some things from scratch, I'm sorry to say.  Does that really bother me?  Nope!  My previous two test batches were mushy and gummy, and these were light and fluffy.  And they are easy enough so I’ll be able to whip up a plain batch just in case someone isn’t crazy about pumpkin.  I can’t wait to make them on Saturday.  If you try them, let me know how you like them.     

Pumpkin Spice Pancakes

2 cups Aunt Jemima Buttermilk Complete pancake mix
1-1/2 cups water

3 tablespoons Libby's Pumpkin Puree (no more or pancakes could get mushy)

¼ tsp All Spice

¼ tsp Cinnamon

1 tsp Sugar

¼ c. chopped pecans (optional)

In a small bowl, mix the pumpkin, sugar and spices together. In a larger bowl, add the pancake mix, water and pumpkin mixture and mix well until the large lumps disappear (use a wire whisk if you have one).  Stir in the pecans if you’re using them.  I usually transfer the mixture to a plastic tea pitcher -- it makes it easier to pour.  Let stand 1-2 minutes to thicken.  Heat the griddle to 350 degrees.  After the griddle is hot, lightly grease to prevent sticking (I use spray Pam.)  Pour the mix on the griddle making 3-5 pancakes.  After the pancake starts to bubble and the bottom is a golden brown, flip it over.  Takes just a minute after you flip it, then it's done.  

Enjoy!

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

Now you see it...now you don't!

It's always a special night for me when I get to cook dinner for the troops. 14 officers stopped by and two new officers knocked on my door. Note to self....'always make 3 casseroles instead of two' -- NO MATTER WHAT! 

I think they liked my banana pudding!

Is making pancakes from scratch worth the effort?

We all love being able to say 'I made it from scratch.' It gives you bragging rights and a little more pride and self-satisfaction. But honestly, there are so many great products on the grocery store shelves, it's not always worth the extra effort. And, in my opinion, in some cases, 'scratch' is not always 'better.' The troops seem to love my Applesauce Pancakes every other Saturday. I let them know they're 'Aunt Jemima' and when I see them gobbled up and how much they love them, my smile is just as wide....and I'm just as proud!

I came across this article on 'store bought' vs. 'scratch' pancake mix and I thought I would pass it along. The answer: "Save yourself the arm workout, because it doesn't seem to make any noticeable difference in pancake fluffiness." 

Link to article: 'Is MakingPancakes From Scratch Worth the Effort?'



8.20.11 ~ Applesauce Pancakes

I ♥ my dishwasher!

There was a lot of excitement this morning at AHOP. I can’t tell you the whole story yet, but soon. My alarm went off at 4:15 a.m. to get ready for the festivities, and there was not a minute to waste on the snooze button. Thank you to all eleven officers who stopped by to support Miss Ann's big day. Below are a few humorous pictures of my kitchen ‘after’ a typical breakfast. 

I (could) stay in the kitchen and clean up along while everyone is gathered at the table, but I choose to visit. Plus, breakfast has to be cooked really fast....there really is no time to clean up. I'm either cooking or visiting.  

You might think clean-up would be a chore -- it's anything but!  It's the time I reflect on the morning -- thinking about the officers who came and what kind of day they'll have, the funny stories, the relaxed atmosphere. It all goes by so fast.

Breakfast is a messy business. My dishwasher will get loaded (3 times) and the kitchen will get cleaned.....after my nap.     

 

Southern Banana Pudding......

I am happy to say my monthly Tuesday night dinners are gaining momentum. Seven officers stopped by for dinner throughout the evening and one new officer knocked on my door – HOORAY! Lots of leftovers though and I’m sick of spaghetti -- but it was tasty!  I have recently stopped using jar sauce and have started making my own. I did manage to take a picture of one dessert! Very easy to make - enjoy!  

Southern Banana Pudding

2 cups cold milk

1 pkg. (4 serving size) JELL-O Banana Cream Instant Pudding/Pie filling

1 (8 ounce) container Cool Whip Topping thawed

30 vanilla wafer cookies

3 bananas

Directions

1.  Pour milk into large bowl. Add pudding mix.  Beat with wire whisk 2  minutes. Let stand 3 minutes. Gently stir in 1-1/2  cups whipped topping.

2.  Place 10 of the cookies on bottom of a 2-quart serving bowl. Top with 1/3 of the bananas and 1/3 of the pudding mixture. Repeat layers ending with pudding mixture. 

3.  Put 6-10 wafers in a Zip-Loc baggie and close (leave a small opening for air to escape), and

     take a rolling pin to crush the wafers, then sprinkle on top.

4.  Cover with plastic wrap and refrigerate until ready to serve.

Serves 8

Southern Banana Pudding
(picture shown was a double batch to serve 16)

Guess who's coming for breakfast?

I love my breakfast Saturdays.  It turns my ordinary ho-hum weekend into something extraordinary and a day I look forward to.  7:35 am rolled around and no officers.  I started to worry there may have been some confusion due to the impromptu breakfast last weekend, but then I looked outside and noticed the roads were wet from a light rain -- that explained it.  Anyway, they arrived and, I'm happy to say, with appetites.

Among other things, I made my Applesauce Pancakes. Ridiculously easy to make: 

Applesauce Pancakes
2 cups Aunt Jemima Buttermilk Complete pancake mix
1-1/2 cups water
1 little 4 oz. cup of Motts Cinnamon Applesauce

Update 1.1.12 -- I have recently started adding chopped pecans and a splash of McCormick 'All Spice' to my Applesauce pancakes.  McCormick All Spice is a combination of cinnamon, nutmeg and clove all-in-one. I am somewhat of a 'late bloomer' in the kitchen, so I am learning a lot of this as I go....but having a BLAST!  Some of you have shared with me that your kids and grandkids love the recipe as originally posted (without the pecans and All Spice). My advice to you is don't change it! If they love it, I would go with the 'if it ain't broken, don't fix it' concept. Split the batter if you want to try the All Spice and pecans and let them have a bite. I have a feeling they'll like it though. :)

Mix the pancake mix and water together until the large lumps disappear (use a wire whisk if you have one).  Add the applesauce and stir or whisk well.  Let stand 1-2 minutes to thicken.  I usually transfer the mixture to a plastic tea pitcher -- it makes it easier to pour.  Heat the griddle to 350 degrees.  After the griddle is hot, lightly grease to prevent sticking (I use spray Pam.)  Pour the mix on the griddle making 3-5 pancakes.  After the pancake starts to bubble and the bottom is a golden brown, flip it over.  Takes just a minute after you flip it, then it's done. 

Enjoy! 

To all of my officers, be safe and thank you for your service always.

p.s. I was brave this morning and slept in .....

No more babysitting the bacon!

When I cooked my first breakfast for the South Division 1st shifters on June 26, 2010, 11 officers came that first morning. There were so many police cars coming and going throughout the morning that a TV news truck pulled up and asked one of the officers what was going on. That still makes me laugh!

Anyway, it didn't take me long to learn that I needed to 'cook smarter' if I had to fry up three packs of bacon at a time. Thank goodness, some friends of mine (Frank and Diane) were visiting from Tampa that weekend and Diane told me about a chef on the Food Network who cooks bacon in the oven.  So I tried it and I really liked it. 

Martha Stewart has a fool-proof way to cook bacon.

Of course, I have to modify the way I do it because I 'partially' cook the bacon a few days ahead of a big breakfast. Then the morning of the breakfast, I cook it the rest of the way on a stove-top griddle. It's a HUGE time-saver.

• Preheat oven to 400 degrees. 
• Line your rimmed baking sheet with parchment paper.
• Bake for 12-13 minutes, rotating the sheet once at the halfway through cooking time.
• SET A TIMER!  It is so much easier to forget about it when it's not on the stove. I set my timer for 7 minutes, then rotate the pan and bake for another 5-7 minutes (check it at 5 minutes to see if it needs another minute or two.)  Ovens vary, so you might need a few extra minutes. I have a double-oven and the bottom oven tends to cook about 2-3 minutes faster than the top oven. Whether you're using one oven or two, I would start checking it after a total of 11 minutes. 
• Don't forget, my cooking time is for 'partially' cooked bacon. Cook longer as needed if you are ready to serve it.   

 
What I love about cooking a lot of bacon at one time is that if I have any left over, I can microwave individual slices for 60 seconds for a quick BLT or just a minute or two in the frying pan.

I store my partially cooked bacon in a Tupperware or Rubbermaid rectangle air-tight container and stack the back in-between paper towel sheets.

Just a typical Saturday morning at AHOP

Some friends of mine have been encouraging me to start a blog to document all of my cooking events for the CMPD.  Yesterday, the blog finally started to take shape and it developed a cute little personality, so I thought I would start the blogging process today.

Yesterday the rain woke me at 3:15 am.  It wasn't a breakfast Saturday, so I could sleep in.  But I started thinking about my officers and what kind of day they'd have if the rain continued.  The next thing I knew, I was sending an email to the two 1st shift sergeants to see if there was any interest in an impromptu breakfast.  One sergeant replied encouraging me to go back to sleep and said "are you sure you want to do this?"  He had been summoned the night before to be at the office at 3:30 am, so I think my email was a pleasant surprise.  So I got busy! Impromptu is always fun!  5 officers, 2 volunteers, laughter and great conversation.