Friday, September 28, 2012

Here Piggie Piggie


Bacon Wrapped Smokies

I was thinking today about bacon.  It's predicted there will be a pork shortage next year.  So I started thinking what do I want to fix before the cost of preparing it will require a second mortgage.  Here is some of my favorites!


Ingredients
1 pound Bacon, Cut Into Thirds
1 pound Smokies
1 stick Butter
2 cups Brown Sugar

Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.


Pork Tenderloin with Cranberry Pecan Stuffing

! 5-6 pound Pork Loin
2 Boxes of Stovetop Stuffing for Chicken
1 cup dried cranraisins
1 cop chopped pecans
1/2 cup minced onion
1/2 cup mince celery
1 stick of butter
Water
olive oil
kosher salt
pepper

Butterfly your pork loin and using a meat mallet pound it out until it is about 1/2 inch thick.  Saute the onion and celery with the butter.  Add to the stuffing.  Mix in the cranberry raisins and pecans. If the stuffing is too dry, add a little water to moisten.  You don't want to add too much water. Pat stuffing on loin covering until about one inch from sides and tops and bottom.  Roll up jelly roll fashion.  Using butcher twine truss up loin so stuffing stays in tact.  pour olive all over, salt and pepper.  Bake until thermometer comes out out 145.  Remove and cover with foil.  Serve when reaches one 160 - 165.  Serve with sauce:

2 cans jellied cranberry sauce, 1/2 cup brown sugar, 1 T lemon juice, I T minced garlic.  Cook until cranberry is dissolved.  Serve with pork.



Party Chicken Casserol
Recipe Ingredients:
4 boneless chicken breasts, halved
4 ounces chipped beef
8 slices bacon
1/4 teaspoon pepper
4 ounces fresh mushrooms, sliced
10 ounces condensed cream of mushroom soup
1 cup sour cream
Directions:

Preheat oven to 275 degrees. Shred chipped beef into the bottom of greased 2 quart casserole dish. Wrap a piece of bacon around each chicken breast half. Place chicken breasts on top of chipped beef and sprinkle with pepper and mushroom slices. Mix condensed mushroom soup and sour cream together and pour mixture over top chicken. Cover and bake for 2 1/2 hours.

Serves 6-8




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