Holidays
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!
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
This is a great recipe for any holiday! I made them obviously for Halloween, but you can change the candies for whatever holiday you are celebrating. These are super simple to make and because they are sweet you can cut them just a little smaller than normal. This makes a sheet pan full so it certainly will feed a lot of hungry friends and family!
INGREDIENTS
1 cup of packed brown sugar
1 cup of margarine (I used butter)
1 whole egg
2 cups of flour
1/2 teaspoon salt
1 teaspoon vanilla
6-8 ounces chocolate chips
Candies to top, I used M & M’s and candy corn
DIRECTIONS
Preheat oven to 350 degrees. Mix together brown sugar and margarine or butter. Add egg and mix well. Add flour, salt and vanilla mixing well. The dough will be thick. Spread the dough onto a cookie sheet spreading it to a thickness of 1/4 to 1/2 inch. Bake for 15-20 minutes or until the edges are lightly browned. When slightly brown take then out of the oven add the chocolate chips evenly over the top and put back in the oven for one more minute. Remove from the oven and spread the chocolate I’ve the entire top of the cookie layer and sprinkle evenly with the candies. Place in the fridge to chill and let the chocolate cool completely. When cool remove from the fridge and cut into pieces.
Enjoy!
We have all seen the original cracker candy that has been around for awhile. This is a slightly different version, but also just as tasty and will be a great gift to give over the holidays! I shared this with a number of people and everyone said the same thing. DELICIOUS! This is simple and delicious!
INGREDIENTS
1 package of honey graham crackers
3 almond Hershey bars, broken into pieces
2 sticks of butter
1 cup sugar of brown sugar
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish and place the graham cracker sheets in a single layer covering the bottom of the pan. Add the butter to a saucepan and cook over medium heat melting the butter. Add the brown sugar and pecans mixing until brown sugar is completely dissolved, bring the mixture to a boil and continue to boil and stir for five minutes. Pour mixture over the graham crackers covering all the the crackers.
Bake 7 – 8 minutes or until the edges are bubbling. While the bars are baking unwrap and break the candy bars into pieces. Remove the bars from oven, turn oven OFF. Layer the chocolate pieces on top,of the bars and place back into the oven (still turned off) for one to two minutes. Remove bars from oven and spread the melted chocolate in an even layer over the bars. Place in fridge to cool and firm, about an hour. Remove from fridge and cut into pieces.
Enjoy!
This is another Taste of Home recipe that I know you will love. If you like strawberry shortcake, or anything strawberry, you will enjoy this. This would be great to take to your next summer gathering! We brought this to our daughter’s home and it was loved by everyone!! This does need some chill time in the fridge, so it’s another great make ahead dessert.
INGREDIENTS
1 cup cold milk
1 cup sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange peel
2 cups heavy whipping cream , whipped or I used fat free Cool Whip
1 store bought angel food cake, cubed
4 cups sliced fresh strawberries
DIRECTIONS
In a large bowl beat the milk, sour cream, pudding mix and orange peel on low speed. Fold in whipped cream or Cool Whip. Place half of the cake cubes in a 3 quart trifle bowl or glass bowl. Arrange one third of the strawberries around the sides of the bowl and over the cake. Top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate two hours before serving. Serves 8-10
Enjoy!
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