Bacon Gorgonzola Pears Salad recipe is perfect if you want to add more greens to your diet. This tasty and delicious salad is full of the best toppings and balsamic vinaigrette that goes perfectly with it.

We’re in February now, and I hope that many of you still stick to your New Year’s resolutions strongly. This year my resolution is to eat salad on a regular base. This bacon Gorgonzola salad is my choice of the month!

With bacon, everything tastes just heavenly. Every crispy piece of bacon blended with these ingredients will be a joy to your senses. For my taste, the crunchier salad is the better, it’s all about texture for me. Roasted pecans are used for the topping in addition to the lovely crispy bacon. You can use them raw, but if you want you can bake them on a baking sheet for about five minutes.

Most of the salads i make are full of fruits. I love using pears or apples, and since we’re in the season right now i use dried cranberries also. For just the right amount of sweetness

A pound of baby spinach or spring mix are both perfect for the greens on this salad.

How to make Bacon Gorgonzola Pears Salad

• Heat the oven at 350 degrees Fahrenheit. Place pecans on a baking sheet and bake for five minutes.
• Place the bacon and fry until it’s crispy.
• Take the dressing ingredients and put them in a jar with a lid and give it a good shake.
• Take a large bowl and place the lettuce, cranberries, bacon, pecans, cheese and bacon. Add pears and dressing when you’re ready to serve. Enjoy!

Ingredients

• 8 ounces of baby spinach or spring mix lettuce
• 2 sliced fresh pears
• Half cup pecans
• Half cup cranberries, dried
• Gorgonzola cheese, crumbled
• 9 slices of bacon

Dressing

• Third of a cup of balsamic vinegar
• One tablespoon of minced shallot
• Two teaspoons of mustard, dijon
• Two teaspoons of sugar, granulated
• A pinch of salt
• Ground pepper, fresh

This incredible pumpkin cheesecake with caramel sauce will certainly be your dessert of choice in autumn! Beautiful crust cover, a layer of pumpkin cheesecake finished with nice cream and caramel sauce.

Ingredients

For the Crust

• 10 oz gingersnap cookies, ground into fine crumbs (about 2 cups)

• ¼ cup granulated sugar

• 6–7 tbsp unsalted butter, melted

For the Cheesecake Filling

• 8 oz cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 1 cup canned pumpkin puree

• 3 large eggs

• 1½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cloves

• ¼ tsp ground nutmeg

For Topping

• Whipped cream

• Caramel sauce (homemade or store-bought)

Instructions

1. Prepare the Crust

• Preheat your oven to 350°F (175°C).

• In a food processor, pulse the gingersnap cookies into fine crumbs.

• In a medium bowl, combine the cookie crumbs, sugar, and melted butter, mixing until evenly coated.

• Wrap the outside of an 8-inch springform pan tightly with foil to prevent leaks.

• Press the crumb mixture firmly into the bottom and about halfway up the sides of the pan.

• Bake for 5 minutes, then set aside to cool while preparing the filling.

2. Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy.

• Add the pumpkin puree, eggs, cinnamon, ginger, cloves, and nutmeg. Mix just until combined — avoid overmixing to prevent cracks during baking.

• Pour the filling evenly into the prepared crust.

3. Bake in a Water Bath

• Place the springform pan inside a larger roasting pan.

• Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

• Bake at 350°F (175°C) for about 55–60 minutes, or until the center is mostly set but still slightly jiggly.

4. Cool and Chill

• Carefully remove the cheesecake from the water bath and peel away the foil.

• Let it cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

5. Serve

• Once fully chilled, run a dull knife around the edges of the pan to release the cheesecake and remove the springform ring.

• Top with whipped cream and drizzle generously with caramel sauce before slicing and serving.

Tips for Best Results

• Room temperature ingredients create a smoother, lump-free filling.

• Avoid overmixing to prevent cracks.

• Chill completely before slicing for the cleanest cuts.

Timing

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Chill Time: 4 hours

• Total Time: ~5 hours 20 minutes

Share the image below to your Pinterest board if you like this Pumpkin cheesecake!

Parmesan Baked Hash Browns are made of fresh potatoes and baked until reached beautiful gold-brown color and are the favorite breakfast to a lot of people around the world! They are rich in flavor and are the perfect meal for your perfect breakfast. If you like regular hash browns, then you will take these to the next level with baked Parmesan!

How to make the Best Baked Parmesan Hashbrowns

• The first thing is first. Shred your prepared potatoes and onions. You can use the food processor, It’s way easier. One of my tricks is to sink and rinse fresh potatoes in the water. This way you’ll remove many starch and that way you’ll make them more tasty when cooked. Also the reason for this is that moisture helps them steam nicely during the cooking process, which creates very soft, wonderful cheese potatoes.
• After that it is time to add grated Parmesan, chives, fresh pepper, spicy herbs and extra virgin olive oil. Take a large bowl and mix all together so it fits well, and each piece of potato is right next to the pieces of Parmesan and is coated with extra virgin olive oil. I use extra large pan to bake these cheesy hashbrowns. This way they will stay crispy and golden and still not lose they’re shape. It’s ok to use a small pan and it is equally easily to receive 12 smaller portions and not 6 large ones, like i love to make them. It only takes less time to cook them, so keep that in mind.

Share the image to your Pinterest board if you like these parmesan hash browns!

Variations of Parmesan Baked Hash Browns:

These Hash Browns are really tasty and fantastic as they are, but if you want to, you can play with recipe variations like me, here are some of these ideas.  Replace Parmesan for another type of cheese. Pepper Jack, Cheddar, or gruyere cheese would work surprisingly well. Cut small slices of boiled bacon and add it to the hash browns mixture.

Do you know what can be even better than hashbrowns with Parmesan? Parmesan hashbrowns with bacon, naturally! Cracked eggs are awesome with this meal, just fill the cups with a smaller brown mixture to make the room for them. The eggs and potatoes will cook evenly and you will have a perfect mix of little egg and potato cups for breakfast.

Are you afraid that the taste of the onion is too strong? Still don’t change the amount, but simmer it with a piece of butter and let it cool before you mix it with potatoes. It will neutralize the overwhelming taste of the onion, but it will leave the sweetness of the onions.

Ingredients

• A cup of grated parmesan cheese
• 1 and a half pounds fresh potatoes
• 1 yellow onion
• 2 tablespoons of minced chives
• 2 tablespoons of garlic herb
• 1 teaspoon of ground pepper, fresh
• ¼ of a cup of extra virgin olive oil