Tim and I make this every Christmas. We quite enjoy it. We always do a double batch. This will last a couple months stored in the fridge. 1CUP half and half or heavy cream 1 can of sweetened condensed milk 3TBSP chocolate syrup 1TSP instant coffee 1TSP vanilla extract, pure is best though Add all the above to a bowl, mix very well can use hand mixer as well. Then add in 1 2/3CUPS Whiskey stir til combined.I store in a quart size mason jar, any air tight container will work. Store in fridge and shake well before every use. We cant wait to hear what you think.
I used 4 large smokies cut up. Can use appetizer size as well. Do you buy clearance items? I just can’t pass them up! We find groceries very expensive and just getting more and more expensive, so where ever we can save a buck or two we do! It all adds up, and it adds up fast when your feeding a family!I cut smokies in 1inch pieces then cut those 1inch pieces into fours. See photo. You don’t need back bacon/bacon. I had a few pieces to use up so put 1 piece on each skewer. Mix 1/4CUP brown sugar and your favorite hot sauce. I used a jalapeno hot sauce and a few shots of Franks.Skewer up the meat. You can use the cocktail size smokies but we prefer the large ones cut. The sauce gets right in the meat this way.Take brush and put sauce all over skewers on both sides. Lucky is staying close heheheBake 425F about 20 minutes, flipping half way through. We love them. Hope you enjoy them too
I used 4 large Smokies cut up or you can use coctail size as well I used back bacon, regular bacon is fine. Since back bacon is wider I cut them in half.
Half cup brown sugar 1TSP cayenne Mixed together. I put each piece of bacon in the sugar mixture, coating both sides. Set aside til all pieces of bacon done.Wrap the bacon around smokie, stick tooth pick threw so it holds bacon on nicely. Oh look it’s Lucky, he’s saids smokie, bacon, smokie, bacon, mom are they cooked yet LOL
Bake 425F about 20minites. Flip half way through. These are some tasty and a great hit in our family!Love cooking on our cast iron pizza pan
Well well. We are impressed. Anyone ever have/make these before? If you like turnip, I don’t think you’ll be disappointed. My daughter doesn’t care for turnip much but she loved these! 2small turnip cut with my fry cutter or you can use a knife
Deep Fry 375F about 12-15minutes. They take a bit of time but will start to blister, brown and crisp up in no time.We sprinkled with cajun spice. Sea salt on them is just as good but we prefer the Cajun.
Lucky too, loves these. Let us know what you think.
These were a huge hit, they were enjoyed. This is 2 small red skin potatoes. cleaned, skin on. Peel if you prefer I used my julienne peeler to peel the potatoes to size. Pat excess water off as much as possible
Deep from 375F til brown and crispOnce out of the fryer lay in a single layer on paper towel, sprinkle with Club House Honey Hickory Spice. I think you’ll enjoy them. Reminded me of my childhood. I haven’t had hickory sticks for a while
