This column should actually be saved for April Fool’s Day, but I really just couldn’t wait to share it with you. You may find some of the combinations bizarre, but I’ve made and tasted all three recipes (and they all passed the test of my discriminating taste buds!). If you enjoy the traditional classic Monkey Bread recipe, I dare you to try Garlic Monkey Bread. My Aunt Linda made this for our annual family Christmas Soup Night. It’s also great with spaghetti and casseroles. Chocolate Lasagna is decadent. It’s worth the zesting and other tasks. And, don’t substitute the pistachios. It makes the dish. And finally, you absolutely must try Pig Candy (Peanut Brittle with Bacon!). Yes, I said bacon. Don’t knock it until you try it. And, if you want a quicker bacon fix. Combine crispy bacon bits with candied peanuts or visit Dean and Deluca’s Website to purchase 9 oz. for $16. It’s actually quite good.

Happy eating!

Garlic Monkey Bread 1/2 C. butter, melted 1/4 C. grated parmesan 1/2 tsp. garlic powder 2 cans buttermilk biscuits

Preheat oven to 375F. In a large bowl, combine butter, cheese and garlic powder. Cut biscuits into quarters, dip in butter mixture and layer in a bundt pan. Bake 20 to 25 minutes or until golden brown. Cover with foil if necessary to prevent overbrowning.

Chocolate Lasagna 1 8-oz. pkg. no-cook lasagna noodles 2 lbs. ricotta cheese 1 C. powdered sugar 1/2 C. cocoa powder 2 large eggs 1 1/2 C. mini chocolate chips 1 orange, zested 1/2 C. toasted pistachios 4 oz. white chocolate, coarsely chopped

Preheat the oven to 350 degrees F. Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry. Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.

Pig Candy 2 C. sugar 1 C. light corn syrup 1 Pinch of ground Cayenne pepper 1 C. whole salted, roasted peanuts 2 C. cooked, crumbled bacon, fully rendered and drained well 2 T. unsalted butter, divided 1 tsp. baking soda

Butter a baking sheet with about 1/2 tablespoon of the butter and set aside.Place sugar and corn syrup in a large, heavy 4 or 5 quart saucepan over mediumhigh heat, stir the sugar and corn syrup until the sugar dissolves and the mixture is bubbly and is pale golden brown. Add the cayenne and cook for 2-3 minutes longer or until the sugar mixture has reached the hard-crack stage, about 300ºF if you are using a candy thermometer. Take off the heat and working very quickly, stir in the remaining 1 1/2 tablespoons of butter and then beat in the baking soda. Add the peanuts and bacon and mix well. Immediately pour onto the prepared baking sheet—it should even itself out, but if it doesn’t, smooth with a spatula and let cool. Break the brittle into pieces by giving the entire tray a sharp slap on the kitchen counter. Put brittle in an airtight container at room temperature or in the refrigerator for up to one month.