This is one of my most requested recipes of all time. I love the new twist I put on it by using maple syrup infused with bourbon from Wiggly Bridge Distillery! This is such an easy recipe and disappears just as fast as it is to make! These are salty from the bacon, sweet from the brown sugar and now a warm flavor from the hint of bourbon in the syrup! It does not get any better than this.
NOTE – This is the one and only recipe that I recommend using the microwave bacon. I know, I’m hiding my head in shame with this! But, with the bacon already partially cooked and easily wrapped around the sausage it really cuts down prep time and no one ever knows it as “THAT” bacon! I promise this will be a hit at your next gathering!
INGREDIENTS
1 package is of little smokies
1 package of microwave bacon
1/2 cup brown sugar
1/2 cup maple syrup infused with bourbon (from *Wiggly Bridge Distillery)
DIRECTIONS
Preheat oven to 325 degrees. Cut the bacon in half and wrap each half around one of the smokies securing with a toothpick and place on a tin foil covered baking sheet. Do this until all of the bacon has been used. I usually have a few smokies left but that’s ok, add them to the pan! When all of the smokies are wrapped and on the sheet pan sprinkle with the brown sugar covering them evenly. Bake for 10-12 minutes or until bacon has finished cooking. Stir part way through the cooking process. Remove from oven and transfer to a serving dish or into a slow cooker set on warm. Drizzle with bourbon maple syrup and stir. Serve warm!
*You can check the Wiggly Bridge Distillery website for further information at: http://wigglybridgedistillery.com/
Enjoy!
This Taste of Home recipe is perfect for those Sunday afternoon football games! This recipe is a cross between a pizza and a lasagna! It is certainly a family friendly recipe for the entire family. I made a couple simple changes to fit the tastes of my family and you can do the same! I did not add mushrooms, but I did add a very thin layer of sauce on top of the dough before adding the other ingredients.
INGREDIENTS
1/2 cup mozzarella cheese, shredded
1/2 cup ricotta cheese
1/2 cup diced pepperoni
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mushrooms
1/4 cup chopped green pepper
2 Tablespoons finely chopped onion
1 teaspoon Italian seasoning
Pinch of salt
1 package refrigerated crescent rolls
Your favorite pizza sauce, warmed for serving
DIRECTIONS
Preheat oven to 375 degrees. In a small bowl mix the first 9 ingredients. Unroll crescent dough and separate into four rectangles, press perforations to seal. Spread rectangles with the cheese mixture to with in a 1/4 inch of the edges. Roll up jelly roll style starting with the short end. Pinch seam to seal. Do this with all four rectangles. Using a sharp serrated knife, cut each roll into four slices, place on a greased baking sheet with the cut side down. Bake 12-15 minutes until dough is cooked through and golden brown. Serve warm with pizza sauce.
Enjoy!
I am always looking for a yummy side dish and my favorite way to cook vegetables is roasting them! They get a little charred and crispy all at the same time, but then you add a spicy Asian sauce…..oh yaaa! If you are serving to kids you will want to lessen the amount of sriracha as this does have some heat!
INGREDIENTS
1 pound fresh brussel sprouts
3 Tablespoons vegetable or canola oil
3 Tablespoons soy sauce
2 Tablespoon maple syrup
2 Tablespoons lemon juice
1 garlic clove, minced
1 Tablespoon or less sriracha sauce
Pinch of black pepper
Small pinch of salt
DIRECTIONS
Preheat oven to 400 degrees. Cut off the base of each sprout before slicing them in half lengthwise. Remove any excess leaves from the outside. Allow the prepared sprouts to soak in a bowl of water for a couple minutes to clean. Remove from water and completely dry, patting them with paper towels. Cover a large rimmed baking sheet with tinfoil and spread the sprouts in a single layer on the pan without over lapping them. Pour the oil over the sprouts, sprinkle with salt and mix with your hands coating all of the sprouts in oil.
Bake in the oven for 40 minutes, but stir after the first 20 minutes and again at the 40 minute mark. In the last ten minutes of cooking you can make your sauce. In a small saucepan add the remaining ingredients and cook over medium high heat until reduced. About 5 minutes.
Remove your sprouts from the oven and place in a bowl, add your sauce mixing well. Serve warm.
Enjoy!
There is nothing better than on a busy day throwing everything in the slow cooker and calling dinner done! I found this recipe on Pinterest and although it did not come out exactly as described it was not a fail by any means. The chicken is very tender with flavors everyone will enjoy, even the little ones. I served this over jasmine rice but you could easily make a wrap out of it or just eat it right out of the pot!
INGREDIENTS
2 pounds boneless, skinless chicken breasts
3 cups chicken broth
1 cup pineapple juice
1 cup crushed pineapple
3 cloves garlic, minced
Pinch of salt
1/2 cup apricot jam
1/4 cup soy sauce
2 Tablespoons teriyaki sauce
1/4 cup Hoisin sauce
1/4 teaspoon crushed red pepper flakes
1 Tablespoon Wondra, a flour
Hot cooked rice for serving
Scallions, sliced for garnish if desired
DIRECTIONS
Place chicken breast, chicken broth, pineapple juice, crushed pineapple, garlic and salt in your slow cooker and set on high. Cook for 4 hours, then remove the chicken to a cutting board and shred the chicken using two forks. Drain the broth from the slow cooker reserving two cups of liquid and some of the pineapple bits. Place the two cups of liquid back in the slow cooker. Add the apricot jam, soy sauce, teriyaki sauce, Hoisin sauce, crushed red pepper flakes and the Wondra flour. Whisk to combine. Return the shredded chicken back to the slow cooker and cook for 1 more hour. Serve over hot cooked rice and garnish with scallions. Serve warm.
Enjoy!
Fall has certainly arrived…we all know what that means right? Holidays are just around the corner! I don’t know where the time has gone this year. I usually make and test new holiday side dishes and desserts in the summer but life happened and summer is gone! Mr. MCYM was away when I made this dish so I shared with some of my fantastic neighbors and we are all in agreement that this is a delicious pie and would be a fantastic addition to any holiday table. The only draw back for me is that this pie needs to be kept refrigerated and when it comes to the holidays my fridge space is at a premium. I use every inch of my fridge! Although, I know I can find some space for this pie, it’s just that good!
INGREDIENTS
1 homemade or store bought deep dish pie crust
1 (8 ounce) package cream cheese
3 eggs, divided
3/4 cup granulated sugar, divided
4 teaspoons vanilla, divided
1/2 cup light corn syrup
3 Tablespoons melted butter
1/4 teaspoon salt
2 cups toasted pecan pieces
DIRECTIONS
Preheat oven to 350 degrees. Place your homemade pie crust in a deep pie plate. In a large bowl beat the cream cheese, 1 egg, 1/4 cup sugar, and 2 teaspoons of vanilla together until smooth. Pour the cream cheese mixture into the bottom of the pie crust and spread out evenly. Bake for 15 minutes.
In another large bowl add the remaining 2 eggs and 1/2 cup of sugar and whisk together until well combined. Add the corn syrup, butter, the remaining 2 teaspoons vanilla and salt to the bowl. Whisk until blended together. After the 15 minutes (of baking) of the cream cheese layer is done add the pecan pieces in an even layer over the cream cheese. Slowly pour the corn syrup over the pecans and bake an additional 35-40 minutes (mine took 40 minutes) or until the center is set. Cool completely and refrigerate. Refrigerate any leftovers.
Enjoy!
This recipe comes from www.bunnieswarmoven.net
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