This would be a great side dish for the upcoming holidays and nice new twist on sweet potatoes! I used cauliflower and sweet potatoes, but you can use just sweet potatoes or add other root vegetables to the mix as well! If you have family members that don’t like their vegetables this just might make them change their mind! Roasting the vegetables gives that that little bit of crisp on the outside and still tender in the middle and then the syrup…oh my…the syrup really brings the sweetness to the dish!
INGREDIENTS
1 pound of sweet potatoes
1 pound of cauliflower
Salt
Pepper
6 Tablespoons unsalted butter
1/2 cup pecans
1/2 cup maple bourbon syrup (from Wiggly Bridge Distillery*)
DIRECTIONS
Preheat oven to 425 degrees. Line a baking sheet with tin foil. Peel and slice the sweet potatoes into 1/2 inch round slices placing them on the baking sheet. Cut and trim off and leaves from the cauliflower and cut the cauliflower into 1/2 inch slices also placing them on the baking sheet. Melt the butter and pour the butter over the vegetables to coat both sides. Sprinkle with a pinch of salt and pepper. Bake in the preheated oven for 15 minutes. Using tongs flip the vegetables to the other side and continue to bake an additional 15 minutes. While the vegetables are roasting place the pecans in a saucepan over medium heat letting the pecans toast for just a few minutes stirring often. When the pecans have toasted add the maple syrup to warm through.
When the vegetables are done remove from oven and place the vegetables on a platter and top with pecan maple bourbon sauce and serve warm.
* You can check out the Wiggly Bridge Distillery website for further information at: http://wigglybridgedistillery.com/
Enjoy!
That title! I made these a couple weeks ago and my mouth is watering thinking back to just how tasty these little deviled eggs were! We have all had deviled eggs and we all know there are a million ways to make them but I have to say this version is really good! They are sweet and savory all in one bite! The bacon adds huge flavor, sweet with the addition of brown sugar, salty and a warm maple bourbon flavor all in the same bite! This bacon is crazy good on it’s own and would also make a fantastic twist to a Bloody Mary! But not today! It’s about those creamy deviled eggs!
NOTE – You can make the bacon a day ahead of time. (If you can resist from eating it!)
SERVINGS – I hard boiled 6 eggs making 12 bites, but can easily be doubled!
INGREDIENTS
6 eggs, hard boiled
1/4 cup to 1/2 cup mayonnaise
1 teaspoon Dijon mustard
Salt to taste
Pepper to taste
4 slices of bacon
2 Tablespoons brown sugar
1/4 cup (approximately) bourbon maple syrup from *Wiggly Bridge Distillery
DIRECTIONS
FOR THE BACON – Preheat the oven to 300 degrees. Cover a baking sheet with foil. Top the baking sheet with a cooling rack that is sprayed with non stick spray. Lay the bacon on a single layer on the cooling rack. Place in the oven and bake for 8-10 minutes, flip the bacon and bake another 8-10 minutes. At this point your bacon should be over half way cooked. Sprinkle half of the brown sugar evenly over the bacon and continue baking for a few more minutes or until the brown sugar has melted onto the bacon. Flip the bacon and do the same for the second side. Drizzle the maple bourbon syrup over the brown sugar bacon and continue cooking for just a couple minutes. Flip the bacon and add the syrup to the second side and continue to cook a couple of minutes. At this point the bacon should be crisp and cooked through. Remove from the oven and let cool.
FOR THE FILLING – Slice the hard boiled eggs in half the long way. Remove the yolk and place in a small bowl. Add the mayo (enough to make it smooth and creamy), Dijon mustard, pinch of salt and pepper along with 1 teaspoon of the bourbon maple syrup. Mix well. Crumble three pieces of your prepared bacon and add to the egg mixture and mix through to combine. Put the mixture into a Ziploc bag and cut the tip off the bag off. Arrange the whites of the eggs and begin to fill the egg whites by squeezing the bag filled with the yolk mixture, do this for each egg. Garnish the tops with small pieces of the remaining bacon and sprinkle with another pinch of pepper!
* You can check out the Wiggly Bridge Distillery website for further information at: http://wigglybridgedistillery.com/
Enjoy!
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!
I recently saw a recipe for breakfast nacho’s and knew my family would love it. I did change a number of the original ingredients because my family really likes bold flavors. This recipe is very easy to change to suit the tastes of your family. We also did a Mexican take on this. using chorizo, adding peppers and onions to the scrambled eggs and serving salsa and sour cream! This will easily feed a hungry family of four. Did I also mention I served this for dinner! When Mr. MCYM travels we often make breakfast for dinner and this will be in our rotation often! I know I’ll be making it for Jim very soon!
NOTE- you can cook and crumble the sausage early to make for a fast breakfast or dinner. Store in fridge until ready to use.
INGREDIENTS
8 frozen waffles
1 pound “hot” Jimmy Dean sausage (crumbled and cooked through)
1/4 cup maple syrup (more for serving)
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese
6 eggs (scrambled, cooked and seasoned with salt and pepper)
DIRECTIONS
Turn your oven to broil with the oven rack being in the top 1/3 of the oven, leaving the oven door slightly ajar. Toast the waffles, being careful not to toast too much as they will crisp more in the oven. When the waffles are toasted, cut each waffle into four pieces and place on a baking sheet. Top with the cooked crumbled sausage, drizzle with maple syrup and top with the cheddar and Monterey Jack cheese. Broil for 3-4 minutes or until the cheese is melted. Remove from oven and top with the scrambled eggs. Serve with more maple syrup if desired. Serve immediately.
Enjoy!
Apple season is here and we love it! Apple pie, apple crisp and apple dip! Robby wanted an apple dip so I used what I had on hand it it was delicious! It is best made ahead of time, about two hours. It’s perfect for any fall gathering you might be having! I hope you like it as much as we do!
INGREDIENTS
8 ounces fat free Cool Whip
1 box (3.4 ounces) French vanilla pudding mix
1/4 cup pre-made caramel sauce
1/4 – 1/2 cup milk
Sliced apples for dipping
DIRECTIONS
In a large bowl mix the Cool Whip, the french vanilla pudding mix (powder only) and the caramel sauce. Mix until well combined, add the milk a little at a time until the mixture is smooth and creamy. I used just under a 1/2 cup of milk. This is best made early and kept in the fridge for 2 hours before serving. Slice apples and serve after chilling.
Enjoy!
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