My youngest son insisted I make this recipe from Damn Delicious. Bacon-Wrapped Smokies 1 package beef cocktail sausages, drained and rinsed 8 slices bacon, cut crosswise into quarters 1/2 cup light brown sugar Black pepper 1 tablespoon chopped fresh parsley leaves, for garnish, optional Preheat the oven to 350 degrees. Line a baking sheet with parchment paper/silicone baking mat; set aside. Wrap each sausage in a piece of bacon and dredge in the brown sugar; pressing to coat. Carefully place the wrapped sausages, seam sides down, on the prepared baking sheet. Bake until the brown sugar has caramelized and the bacon is crisp, 25 to 30 minutes. Serve immediately, seasoned with pepper and garnished with the parsley, if desired. My notes: Love this super easy recipe that’s great to take to parties. My son even got in on the fun and helped me put these together. He also came up with the idea of just dredging the bacon in the sugar and then wrapping the sausages. (And he didn’t even eat too many sausages while we were working!) Adapted from Damn Delicious by Chungah Rhee.
I love crab rangoon! This recipe calls for using puff pastry, instead of the typical wonton wrappers, but they are still tasty. Crab Rangoon with Sweet-and-Sour Sauce 1 sheet puff pastry, thawed 1 tablespoon sour cream Half an 8-ounce package cream cheese, softened Half a 6-ounce can crab, drained, or half an 8-ounce package imitation crab, chopped 1 green onion, thinly sliced 1/8 teaspoon garlic powder 1 teaspoon pureed ginger 1 teaspoon soy sauce 1/3 cup confectioners’ sugar Sweet-and-sour sauce (optional) Preheat the oven to 400 degrees. Roll out the pastry on a floured surface to approximately 11 by 14 inches. With a pizza cutter, cut the pastry into 24 pieces. Stretch the pastry pieces slightly and lay in the cups of a mini muffin pan. Mix together the remaining ingredients. Fill each cup with 2 teaspoons of the mixture. Bake for 12 to 15 minutes, until the corners begin to brown. Serve immediately with sweet-and-sour sauce. My notes: Imitation crab isn’t my favorite, but in this recipe it’s fine. I will share an easy sweet-and-sour sauce recipe tomorrow. Adapted from The Stocked Kitchen by Sarah Kallio and Stacey Krastins.