Bacon Wrapped Smokies

I need to get off the kick of wrapping things in bacon. However, if loving bacon is wrong, I don't want to be right.

These little beauties are just as wonderful as the bacon wrapped crackers. They're perfect for a tailgating party, which is what I made them for on Saturday. If you are taking them to an actual game, I would make them the night before, wrap them in foil and then reheat them in their foil packet on the grill.

Bacon Wrapped Lil' Smokies

One package of little smokies sausages
One pound bacon
1 cup brown sugar
1/2 tsp cayenne pepper

Preheat oven to 325 degrees. In a small bowl, mix together the brown sugar and the cayenne pepper. Cut bacon into thirds. Place a cooling rack on top of a baking sheet that has been lined with aluminum foil. Spray cooling wrack with non-stick cooking spray. Wrap bacon around the sausage. Sprinkle brown sugar mixture on top. Bake for 45 minutes. Let cool for a few minutes before serving.

Printable version

Bacon Wraps

As I said the other day, everything is better with bacon. These appetizers prove it. They might as well be called Crack Sticks. They're that good.

I've made these three times...two last Christmas for different parties and the most recent was this weekend while watching the Razorbacks beat the Aggies. Woohoo! Both times I've made them, people hover over the plate and then all of the crackers magically disappear.

Bacon Wraps
Lovechild of here and here

Club Crackers
Thin sliced bacon
Grated Parmesan Cheese

Preheat oven to 350 degrees F.

Cut bacon in half. Wrap crackers in bacon. Place on cookie sheet that has a cooling rack on top and bake for 30 minutes. Dredge through Parmesan while hot. Allow to cool and crisp, then serve.

Printable version

Bacon Wrapped Chicken

Come on, what's not better with bacon?! Bacon makes the world go 'round.

My mom found a Phyllis Hoffman Celebrates magazine at Target. Naturally, it's Halloween themed, and while I hate Halloween, I still love to decorate and make themed food. These chicken breasts caught my eye because I love me some bacon. And now I have leftovers to use more of this week! Hooray!

The cook-time in this seemed a little bit much for me, so I checked mine after 30 minutes and my chicken was done. Keep an eye on it so that your chicken doesn't dry out too much. Also, you might want to dismantle the smoke detector! It gets quite smokey in there!

Bacon Wrapped Chicken
Source: Phyllis Hoffman Celebrates Halloween, page 96

1 teaspoon ground coriander
1 teaspoon ground chile powder
1 teaspoon smoked paprika
6 boneless, skinless chicken breasts
12 slices bacon
1 tablespoon olive oil

In a small bowl, combine coriander, chile powder, and paprika. Season chicken breasts with spices. Wrap each chicken breast with 2 slices bacon, securing them with toothpicks.

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Place a cooling rack over prepared baking sheet.

Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken breasts for 3 to 4 minutes per side, or until bacon begins to brown. Remove chicken from pan, and place on cooling rack over baking sheet. Bake for 30-40 minutes, or until a meat thermometer inserted in the thickest part of chicken registers 170 degrees.