Two words. Football season.

It’s alive and well, and we are thrilled in the Buoy household. Err…apartmenthold?

In the Buoy apartment, we bleed blue. Different shades of blue, but blue nonetheless.

So now that we’ve clarified our type of residence, and college football allegiance, let’s talk these “skins.”

I was inspired by the dawn of the upcoming harvest and tailgate food ideas.

I can almost promise you won’t miss the potato.

Almost.

Bacon & Cheddar Apple “Skins”

Ingredients:

Honey crisp apples

Cheddar Cheese (I used both shredded and sliced)

Bacon (I used precooked so I only had to heat up in microwave)

Directions:

1. Preheat oven to 350 degrees.

2. Wash and halve apples.

3. Heat/cook bacon. Chop.

4. Layer one slice of cheese (or approximately 2 tablespoons shredded cheese) on apple and top with one piece of chopped bacon.

5. Bake in oven for 5 minutes.

6. Serve immediately.

“Piglet sidled up to Pooh from behind. “Pooh!” he whispered. ‘Yes, Piglet?’ ‘Nothing,’ said Piglet, taking Pooh’s paw. ‘I just wanted to be sure of you.’ “

 -A.A. Milne

BuoybyB.

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