• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Roughly chop pecans. Halve, core, and thinly slice apple. Peel oranges and divide into segments.

• Place bacon* on a baking sheet in a single layer and evenly sprinkle with half the chili powder and one packet of brown sugar (all the chili powder and two packets of brown sugar for 4 servings). • Bake on top rack until bacon is crispy, 15-20 minutes. TIP: Watch carefully to avoid burning! Your bacon might be done sooner.

• Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until softened, 20-30 seconds. Stir in cinnamon, pecans, and one packet of brown sugar (two packets for 4 servings) until thoroughly combined. Freeze until ready to use. • In a separate small bowl, whisk jam, powdered sugar, and one packet of sour cream (two packets for 4) until combined and smooth. Wash and dry whisk.

• In a large bowl, whisk together remaining sour cream and ¼ cup water (½ cup for 4 servings) until mostly smooth. • Add tempura batter mix, baking powder, maple syrup, remaining brown sugar, 2 TBSP white sugar, and ½ tsp salt (4 TBSP white sugar and 1 tsp salt for 4); whisk until thoroughly combined.

• Coat two microwave-safe mugs (four mugs for 4 servings) with nonstick cooking spray. Evenly pour batter into mugs. • Microwave until batter is almost set, 1-2 minutes. Evenly crumble streusel topping over mug muffins. Microwave in 30-second intervals until a toothpick inserted into the center comes out clean and muffins spring back to the touch.

• Divide mug muffins, candied bacon, apple slices, and orange segments between plates. Serve jam dipper on the side for dipping. ***Bacon is fully cooked when internal temperature reaches 145°.***