Thursday, December 20, 2012

Brown Sugar Bacon Lil Smokies

This is by far the most requested, best loved appetizer at my parties! Whether it be Christmas or tailgating, these Brown Sugar Bacon Lil Smokies will be a hit and usually the first to go. I've been making them for years and actually got the original recipe out of a holiday appetizer magazine but I've made some changes.  I'll also give you my tips and tricks that I've learned over the years.

Brown Sugar Bacon Lil Smokies

What you'll need:

1 package of Bacon (I recommend Center Cut)
1 package of Lil Smokies (I use all Beef)
1/2 cup (approx) light brown sugar (be sure it's fresh)

How To:

1.  Line a large cookie sheet with foil and spray with non stick cooking spray (spraying is very important or they will stick)
2.  Cut each piece of bacon into three even pieces. *I like using Center Cut and have found this works best. It's leaner and the pieces are more even.
3.  Pour the brown sugar into a bowl to dredge each of the wrapped smokies. *I say to use fresh brown sugar because I find it sticks best and is less clumpy than sugar that's old.
4.  Next, wrap each smokie with bacon. I find if I slightly stretch each piece of bacon around the smokie, it holds better.
5.  Bake at 400 for 30 minutes or until the bacon is cooked.

**{Alternative Method}**
This year I tried to make things easier on myself and used the sugar in bag method. Kind of like old school Shake and Bake. Wrap the smokies as usual but stick a toothpick into each one to secure the bacon. I add about 8-10 at a time to a ziplock bag filled about 1/4 full of Brown Sugar. Shake a few times and then lay out on the foil lined cookie sheet.

I serve these on a plate or in a bowl with decorative toothpicks for easy access and eating.

Brown Sugar Bacon Lil Smokies

Brown Sugar Bacon Lil Smokies

Monday, December 10, 2012

Crockpot Chicken n' Dumplings

I first heard about this Crockpot Chicken n' Dumplings recipe from fellow Blogger and YouTuber, TiffanyD. I thought it looked easy and interesting so I immediately did a search for other recipes like this. While there are tons of them with a few alterations, they are basically the same. I took the basics from a few different recipes. I've since made this a handful of times and passed it along to friends and family. It's been a big hit. Anything in the crockpot is good with me. I have to say that I'm normally not a big fan of this dish, but I really love it this way!

Crockpot Chicken n Dumplings


2 Tb butter
2 cans cream of chicken soup (I use fat free)
1  1/2 14oz cans chicken broth OR 2 1/2 Cups approx. (I use low sodium)

½ small onion diced

1/2 Tb poultry seasoning
Salt and Pepper to taste
4 boneless, skinless chicken breasts

8 grand’s buttermilk biscuits (not flaky)

Total Cooking Time: 6 Hours on High
Put everything except biscuits into crockpot and cook on high for 5 hours. 

Using two forks, shred the chicken while it’s still in the crockpot. Cut each biscuit into 4- 5 pieces and add to crockpot. Cook for additional hour or until they are cooked through. Stir a few times to mix all together and break up the biscuit layer.
*You may need to add more broth if it looks too thin after you shred the chicken. I use all 8 biscuits. You can use less if you want.

Crockpot Chicken n Dumplings

Related Posts Plugin for WordPress, Blogger...