Meat Candy

Meat Candy...what can I say about MEAT CANDY!!??  It's meat, it's candy, it's delicious!  Can't go wrong with anything wrapped in BACON!

Little smokey's  (cocktail weiners)
bacon
brown sugar

Wrap little smokey in raw bacon.  I cut my bacon strips into thirds and this is enough to wrap one little smokey.  Place on a baking sheet and sprinkle them with brown sugar.  Bake at 350 degrees for about 20-25 minutes.  Basically you want the bacon to be cooked and the brown sugar to start to carmelize, the more carmely the better.  (I do realize that carmely is not a real word, but when you are writing a recipe for Meat Candy you can use whatever words you want!)

Enjoy...OH, and make a lot of these because they are delicious and everyone will like them.  I'm pretty sure that even vegetarians make exceptions for meat candy!

Crab Ragoon

1 8oz package crab meat (I used imitation crab) chopped
1 8oz package of cream cheese (softened)
1/2 green onion chopped
1 tsp Worcestershire Sauce
1/4 tsp garlic powder
2 tablespoons sugar
1 egg yok
30-40 wanton wrappers

Mix crab, cream cheese, onion, soy sauce, and garlic together.  Put by heaping teaspoonful onto wanton wrappers.  Seal with egg yolk.  Fry in wok for 2-3 minutes until brown and hot.  Serve immediately.

Syndy's Commentary:

These were divine!  The crab ragoon we like at our favorite Chinese place have a sweet shell so next time we are going to dip them in the egg yolk and then into sugar and hopefully that will give the sweet crunch we like.  We'll see how they turn out for Thanksgiving this week!

UPDATE!


We made them with the sugary wrapper and they were ok, but my hubs went to the Chinese place and did a little field work and realized that they sweeten the inside not the outside.  So I added 2TBL sugar and then fried them like usual and they were PERFECT!!!!!!  these are going to be a fun family treat.  They are SUPER easy too.

Bruschetta Stuffed Mushrooms

This is a little something that I thought of to use the fresh basil from my herb garden before our frost advisory tonight!

Bruschetta Stuffed Mushrooms:

1 package 16oz button mushrooms washed, take the stems off chop them and set those aside
2 TBL chopped green onions
15 fresh basil leaves chopped (you can use dried, maybe 1 tablespoon)
1/2 tomato seeded and chopped (my tomatoes were yellow from my friends garden)
1/4 cup grated mozzarella cheese
2 TBL Italian bread crumbs

Combine stems, onions, basil, tomato, cheese, and bread crumbs.  Squeeze mixture into small balls and stuff into mushrooms.  Bake in a shallow dish at 350 degrees for about 20 minutes until they are hot and a little browned.

Syndy's Commentary:

This was my first time making these and they were great.  Next time I would maybe add a little salt to the mixture and some garlic powder.  I would also sauté the stems and onions in a little butter before just to give them that buttery taste.  Hubby loved them and didn't even give me any "pointers" on how to make them  better!

Stuffed Mushrooms

Syndy's Stuffed Mushrooms

36 large mushrooms (you can use more or less) remove stems and chop them finely
3 Tbsp. butter or margarine
1 lb sausage

1/4 onion chopped

1/4-1/2 cup Italian Bread Crumbs

Make It

cook, crumble, and drain sausage. Sautee chopped onions, and stems in butter until tender. Add sausage and bread crumbs. You need the mixture to stick together so you may need to add more crumbs to achieve this. Use table spoon to spoon mixture into mushroom caps. place in 9x13 baking dish and bake for about 25 minutes at 350. These are SOOOO good.