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This Cranberry Baked Brie is perfect for Thanksgiving or Christmas. A simple appetizer that will elevate your holiday table.

Just prep and bake the brie then serve alongside crackers or crusty bread.

Ingredient Options:

• Make this the super easy way by just topping the brie with canned whole cranberry sauce and nuts with honey.
• Use your preferred nuts. Pecans or almonds work great too.

More Easy Holiday Appetizers:

Spinach Puffs – Cranberry Pecan Cheese Ball – Cranberry Brie Bites

CRANBERRY BAKED BRIE CHEESE

Yield: 1

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

This CRANBERRY BAKED BRIE CHEESE is an indulgent sophisticated appetizer that is super simple to prepare.Brie cheese topped with tart cranberries and caramelized nuts.

Print

Ingredients

• 1 round of Brie cheese (8 oz)
• 1/2 cup fresh cranberries
• 1/4 cup walnuts, roughly chopped
• 1/4 cup pistachios, roughly chopped (for garnish)
• 2 tablespoons honey (plus extra for drizzling)
• 1 tablespoon fresh rosemary, finely chopped
• 1/4 cup granulated sugar (for caramelizing walnuts)
• Crackers, sliced baguette, or apple slices for serving

Instructions

Prep the Brie: Preheat the oven to 350°F (175°C). Place the brie in a small oven-safe dish or on a baking sheet lined with parchment paper.


Caramelize the Walnuts: In a small skillet over medium heat, add 1/4 cup granulated sugar and let it melt, stirring occasionally. Once the sugar is fully melted and turns golden brown, add the walnuts. Stir quickly to coat the walnuts in caramel, then transfer them to a sheet of parchment paper to cool and harden.


Prepare the Cranberry Topping: In a small saucepan over medium heat, add fresh cranberries, 2 tablespoons honey, and rosemary. Cook, stirring occasionally, until cranberries begin to soften and burst, about 5-7 minutes. Remove from heat and let cool slightly.


Assemble and Bake: Spoon the cranberry mixture on top of the brie, pressing gently to keep it in place. Bake for 10-12 minutes, or until the brie is softened and gooey.


Finish: Remove the brie from the oven and immediately drizzle it with extra honey. Top with the caramelized walnuts and sprinkle with chopped pistachios.


Serve: Serve warm with crackers, sliced baguette, or apple slices.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 223Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 287mgCarbohydrates 37gFiber 2gSugar 16gProtein 7g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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My daughter and I take our movie nights very seriously. SCREAM is one of our all-time favorite movies so it makes sense to bring Ghostface to life in the form of a charcuterie board.

Not so much a recipe as this is just an idea inspired by our favorite scary movie. Add more to the charcuterie board if you prefer.

More Halloween Recipes:

Severed Hand Halloween Appetizer – Mozzarella Eyeballs – Bloody White Chocolate Apples

HALLOWEEN CHARCUTERIE BOARD

Yield: 1

Prep Time: 20 minutes

This Halloween Charcuterie Board is inspired by one go my favorite movie villains - Ghostface from Scream. Meat, cheese, berries and peppers assembled into a terrifying snack board.

Print

Ingredients

• 1 Large Brie Wheel
• 24 ounces Fresh Blackberries
• 2 Tablespoons Blackberry Jam (optional)
• 16 ounces Sliced Charcuterie Meats (salami, capocolalo, prosciutto, etc)
• 4 Slices Havarti Cheese (or any white cheese)
• 9 Red, Yellow Orange Mini Peppers

Instructions

1. Unwrap brie wheel. Draw a Ghostface outline on thin cardboard then cut out form. Place stencil on top of brie and lightly outline with tip of knife. Cut out face form using any excess brie to complete top of head and bottom of chin. Carefully cut eyes, nose and mouth. Remove just enough brie to fill eyes, nose and mouth with blackberry mixture. Place brie face onto serving platter.
2. Mix jam with 4 crushed blackberries. Spoon mixture into eyes, nose and mouth. Be sure not to overfill.
3. Arrange fresh blackberries around brie to look like a hood and shoulders.
4. Lay sliced meat flat under brie and blackberries.
5. Use alphabet cutters to cut havarti cheese letters "Whats your favorite scary movie" or any other movie line you prefer. Lay letters on top of sliced meats.
6. Slice peppers into strips and arrange at bottom of serving board.
7. Surround with chips, crackers, bread, etc.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 337Total Fat 22gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 11gCholesterol 80mgSodium 1100mgCarbohydrates 13gFiber 5gSugar 7gProtein 21g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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This is a basic cheddar ranch cheese ball coated with crushed pecans. Then we add a couple pretzels, olives and a tomato to make it look like Rudolph the Red Nosed Reindeer. Get the kiddos to help you make it for a fun holiday activity.

This cute Reindeer Cheese Ball will be a hit with the kids and adults.

More Holiday Cheese Ball Recipes:

Thanksgiving Turkey Cheese Ball – Mini Cheeseballs Wreath – Snowman Cheese Ball – Pumpkin Shaped Cheese Ball

REINDEER CHEESE BALL

Yield: 1

Prep Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 10 minutes

This REINDEER CHEESE BALL is the cutest holiday appetizer and super easy to prepare. A basic cheesy ranch cheese ball decorated to look like Rudolph the Red Nosed Reindeer.

Print

Ingredients

• 16 ounces block cream cheese, softened at room temperature
• ⅓ cup sour cream
• 8 ounce block medium cheddar cheese, shredded
• 2-3 tablespoons dry ranch seasoning mix (to taste)
• 2 cups roughly chopped pecans
• 2 medium pitted black olives, for the eyes
• 1 cherry tomato, for the nose
• 2 regular sized twist pretzels, for the antlers

Instructions

1. In a large bowl, using a hand mixer, beat the softened cream cheese and sour cream until smooth.
2. Add shredded cheese and ranch seasoning mix. Mix until combined and evenly distributed.
3. Lay out a large sheet of plastic wrap and pour the cheese ball mixture on top. You want the plastic wrap to be large enough to cover the entire cheese ball and be able to twist it shut. Use the plastic wrap to help mold the cheese mixture into a ball, twist it shut. Transfer to the refrigerator to chill for at least 4-6 hours, or overnight for best results.
4. When ready to serve, remove the cheese ball from the refrigerator - transfer to a large plate or shallow bowl filled with chopped pecans. Press the pecans into the cheese ball.
5. Add 2 pretzels on top for the antlers, pressing it into the cheese ball deep enough that it stands on its own.
6. Add two black olives for the eyes and one cherry tomato for the nose. You can use toothpicks to secure the eyes and nose in place or you can use pretzel sticks for an edible option.
7. Serve with crackers and pretzels.
   

Notes

The cheese ball can be made up to 3 days in advance and kept refrigerated. When ready to serve, cover with chopped pecans and decorate with the olive eyes, tomato nose, and pretzel antlers.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 446Total Fat 42gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 24gCholesterol 67mgSodium 568mgCarbohydrates 13gFiber 3gSugar 4gProtein 8g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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We are all about easy appetizer ideas here. Well, easy recipes in general but especially appetizers. When hosting a party or holiday feast it is important to keep things as simple as possible so that you can enjoy the festivities as well.

Marinated Mozzarella is one of those appetizers that can be prepared in 10 minutes or less. A fresh and elegant appetizer that everyone will love.

Recipe Tips:

• Feel free to add more herbs and garlic if preferred.
• Omit the red peppers if preferred or a pinch of dried chili flakes work just as well.
• Use a high quality olive oil for best results.
• Sun dried tomatoes or roasted red peppers in oil make a great addition to add some color and flavor.

More Easy Appetizer Recipes:

Prosciutto Wrapped Peaches – Olive Oil Bread Dip – Antipasto Skewers

MARINATED MOZZARELLA BALLS

Yield: 6

Prep Time: 10 minutes

These MARINATED MOZZARELLA BALLS are a simple appetizer and great for charcuterie boards. Mozzarella balls in olive oil with garlic, basil, parsley and oregano.

Print

Ingredients

• 16 ounces mini mozzarella balls
• ¼ cup chopped fresh parsley
• 4 -5 fresh basil leaves
• 2 garlic gloves
• 1 red chili pepper - sliced thin (option)
• 1 teaspoon oregano
• 1 cup olive oil
• Salt/Pepper - to taste

Instructions

1. Finely chop parsley and basil.
2. Cut pepper into slices, grate garlic on a fine grater.
3. Combine all green ingredients, red chili pepper, garlic, oregano, salt and pepper in a medium bowl. Add the olive oil then stir to combine ingredients.
4. Add mozzarella balls to a large bowl and pour over the oil mixture.
5. Gently toss to coat mozzarella.
6. Place the marinated mozzarella balls in a jar, seal, and refrigerate for a few hours to allow the flavors to blend (optional). Remove form refrigerator 30 minutes before serving to allow oil to thin.

Notes

Add more olive oil if needed. Olive oil should cover half of the mozzarella balls in the jar.

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 552Total Fat 53gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 36gCholesterol 60mgSodium 574mgCarbohydrates 3gFiber 0gSugar 1gProtein 17g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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I love super easy holiday recipe ideas. The holidays should be spent enjoying time with family and friends, not working away in the kitchen the entire time.

This Christmas Tree Cheese Board is one of those easy appetizers you can set out for folks to snack on. It’s fun, festive, tasty and ready in less than 15 minutes.

Ingredient Options:

• Use a larger assortment of cheeses if you prefer. Swiss, Manchego, Gouda, Muenster, Havarti, Brie, etc.
• Feel free to add vegetables to the tray, such as: peppers, celery, carrots.
• More additions: nuts, herbs, olives, pickled veg.

More Easy Holiday Trays:

Mini Cheese Ball Wreath – Christmas Tree Tortilla Rolls – Charcuterie Wreath – Donut Tree

CHRISTMAS TREE CHEESE BOARD

Yield: 1

Prep Time: 15 minutes

This CHRISTMAS TREE CHEESE BOARD is a super simple holiday appetizer idea. Just arrange cheese cubes, tomatoes and rosemary on a tree shaped board for a show stopping cheese platter.

Print

Ingredients

• 1 cup Colby Jack cheese, cubed
• 1 cup Cheddar cheese, cubed
• 1/2 cup cherry tomatoes
• Fresh rosemary sprigs for garnish

Instructions

1. Cut the Colby Jack and Cheddar cheeses into small, bite-sized cubes.
2. Wash and pat dry the cherry tomatoes.
3. On a tree shaped platter, arrange the cheddar, tomatoes, colby jack and rosemary in sections. Repeat until tray is filled.
4. Garnish with additional fresh rosemary sprigs.

Notes

Add more cheese vaieties, vegetables, nuts or olives if desired.

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 170Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 41mgSodium 267mgCarbohydrates 2gFiber 0gSugar 1gProtein 10g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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These make for a great summertime appetizer – easy, fresh, tasty and made into individual finger food servings.

The salty prosciutto highlights the fresh sweetness of the peaches. While the mozzarella balls and basil add a creamy earthy layer. The sprouts are optional as they just dress these up a bit. A drizzle of honey or balsamic glaze would be welcome additions here.

Ingredient Options:

• Use nectarines or apricots in place of peaches.
• Topping Options: honey, balsamic glaze, chopped pistachios, fresh cracked pepper, tajin, etc.

More Finger Food Appetizers:

Bacon Wrapped Smokies – Cucumber Sandwiches – Cranberry Brie Bites – Charcuterie Cups

PROSCIUTTO WRAPPED PEACHES

Yield: 21

Prep Time: 10 minutes

PROSCIUTTO WRAPPED PEACHES with mozzarella and basil are a super easy yet elegant appetizer. The perfect combination of sweet, salty, creamy and earthy.

Print

Ingredients

• 3-4 fresh peaches
• 20 - 21 mini mozzarella balls
• 10 – 12 prosciutto slices
• Fresh Basil leaves
• Sprouts (optional)

Instructions

1. Wash and pit the peaches. Cut each peach into 8 pieces.
2. Cut each piece of prosciutto in half. You can cut or tear with your hands.
3. Wrap each piece of peach with a slice of prosciutto. Add a basil leaf and a mini mozzarella ball on top.
4. Secure with a skewer.
5. Sprinkle with the sprouts and serve on a large platter.

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 455Total Fat 27gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 10gCholesterol 118mgSodium 2151mgCarbohydrates 14gFiber 2gSugar 11gProtein 39g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Stuffed mushrooms are always a hit at parties and holiday feasts. Make them a little fancier by adding lump crab meat. Not only does it make for an elegant appetizer – the crab filling tastes amazing!

Ingredient Options:

• Use canned lump crab meat, frozen crab meat, imitation crab meat, or if the wallet allows, fresh crab meat.
• Cheese Variations: Mozzarella, Parmesan or Gruyere.
• Looking to add a little crunch? Combine ¼ cup Panko breadcrumbs and 2 tablespoons melted butter. Top each mushroom with the Panko mixture before baking.
• Add a sprinkle of Old Bay to the crab mixture.
• Looking for extra decadence? Add lobster meat instead of crab.

More Recipes Using Crab:

Cold Crab Dip – Air Fryer Crab Cakes – Crab Rolls

CRAB STUFFED MUSHROOMS

Yield: 15

Prep Time: 10 minutes

Cook Time: 20 minutes

CRAB STUFFED MUSHROOMS are the ultimate appetizer for special occasions and holidays. Mushrooms filled with a creamy crab mixture then topped with melty cheese.

Print

Ingredients

• 15 medium fresh cremini or baby bella mushrooms
• 8 ounces cream cheese, softened
• 6 ounces lump crab meat, canned or fresh
• 2 tablespoons fresh chopped parsley, plus more for garnish
• 1 teaspoon garlic powder
• ½ teaspoon Kosher salt
• ½ teaspoon freshly cracked black pepper
• Dash of hot sauce (optional)
• ¼ cup shredded Monterey Jack cheese
• ¼ cup shredded Italian cheese blend
• 2 tablespoons melted butter, optional for serving

Instructions

1. Preheat oven to 375°F.
2. Thoroughly drain crab meat and set aside.
3. Wipe mushrooms with a clean damp paper towel to remove dirt and debris. Using a small spoon, remove stems then spoon out a small portion of the insides of the mushrooms. Discard.
4. In a medium mixing bowl, combine softened cream cheese, crab meat, parsley, garlic powder, salt, pepper, hot sauce, Monterey Jack cheese, and Italian cheese gently mix until smooth.
5. Divide the filling evenly between the mushrooms and place on a sheet pan. Bake for 18 to 20 minutes or until the cheese is melted and the tops are golden brown.
6. Garnish with more parsley before serving.
7. Optional step: Melt 2 tablespoons butter and baste the top of the stuffed mushrooms before serving for a delicious crab and melted butter taste.
   

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Nutrition Information

Yield 5 Serving Size 1
Amount Per Serving Calories 273Total Fat 24gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 7gCholesterol 101mgSodium 493mgCarbohydrates 3gFiber 0gSugar 2gProtein 12g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Pickle Salsa

This fun and fresh take on salsa is sure to be a hit at summertime bbq’s, potlucks and parties. Crisp briny pickles with onion, bell peppers, tomato, jalapeño, lime and cilantro. This salsa is definitely not short on flavor!

Such a unique pico de Gallo is sure to get some attention at your next grilling party. I plan on pool parties and grilled hotdogs all summer long so this pickle de Gallo will be a regular at my house.

What To Eat With Pickle de Gallo

Great served regular salsa style with tortilla or potato chips.

On top of hotdogs, sandwiches, burgers or grilled tuna steaks is fantastic too.

Ingredient Options:

• Use your favorite dill pickles. I find the best results with refrigerated varieties such as Grillo’s or Claussen. They have the best crisp.
• Variations: diced white or red onion, pepperoncini peppers, cucumbers, feta or cheddar and/or fresh dill.
• Try using a Serrano pepper for more heat.

More Recipes For Pickle Fans:

Pickle Coleslaw – Dill Pickle Shots – Dill Pickle Pasta Salad – Dill Pickle Cheese Ball

PICKLE DE GALLO

Yield: 8

Prep Time: 15 minutes

PICKLE DE GALLO or Pickle salsa is a fun twist on traditional pico de Gallo. Great with chips or on sandwiches and hotdogs.

Print

Ingredients

• 2 cups crunchy dill pickles, diced
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 Roma tomatoes, seeded and diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 2 jalapeños, minced (seeds removed if you dislike heat)
• 1 tablespoon pickle brine
• ½ lime, juiced
• ½ teaspoon celery seed
• ½ teaspoon Kosher salt
• ¼ cup fresh cilantro, finely chopped

Instructions

1. Add pickles, onions, garlic, tomatoes, bell peppers, and jalapenos to a large bowl. Stir to combine.
2. Add the pickle brine, lime juice, celery seed, salt, and cilantro. Toss everything together until well combined.
3. Serve immediately or chill in the fridge for at least 30 minutes up to 2 hours.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 26Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 392mgCarbohydrates 6gFiber 1gSugar 2gProtein 1g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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These little finger sandwiches are a classic for a reason. Simple, fresh flavors are combined to make the perfect mini sandwich bites.

Cucumber Sandwiches are traditionally served at tea parties – but, these are fabulous for baby showers, bridal showers or any slightly sophisticated party. I like to enjoy these mini sandwiches on summer days with a glass of iced tea.

The herby dill cream cheese really adds some flavor while still allowing the cucumber to shine. Great for using up any extra cucumbers from your garden.

Ingredient Options:

• Use English or Persian Cucumbers – I prefer English because they tend to have a little less moisture inside.
• Add more or less dill, chives or lemon to fit your tastes.
• Soft sliced white bread is best for this recipe but you could use sliced wheat bread or any other type of soft bread that you prefer.
• A vegetable or flavored cream cheese would work as the spread to save time.

Recipe Notes:

Optional step to remove excess moisture from the cucumbers: Sprinkle the cucumber slices with a little salt and let them rest for 20 minutes then pat dry.

Use a good sharp chef’s knife to cut the sandwiches. Wipe clean in between cuts so you get a nice even cut every time. A serrated knife will not work here.

You can prepare the cream cheese mixture up to 2 days in advance. Store in an airtight container in the fridge until you’re ready to make the sandwiches.

If you plan on making these in advance, I recommend that you spread the cream cheese mixture on both pieces of bread so that the cucumbers are in between the cream cheese and not directly touching the bread, which will make it soggy.

You can store these in an airtight container in the fridge for up to 24 hours. Let them sit out on the counter for 20 minutes before serving.

More Recipes With Cucumbers:

Cucumber Mojitos – Buffalo Chicken Cucumber Rolls – Cucumber Watermelon Salsa – Onion Dill Cucumber Salad

CUCUMBER SANDWICHES

Yield: 25

Prep Time: 20 minutes

These CUCUMBER SANDWICHES are perfect for tea parties, baby showers or to enjoy on a warm day. Fresh thinly sliced cucumbers and dill cream cheese sandwiched between soft white bread.

Print

Ingredients

• 1 (8 oz) block cream cheese, softened
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped chives
• 3 tablespoons finely chopped dill
• 1 teaspoon lemon zest
• ½ lemon, juiced
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 Large English or Persian cucumber, thinly sliced
• 1 loaf sliced bread, crusts removed

Instructions

1. Using hand mixer, mix cream cheese and mayonnaise until smooth.
2. Stir in chives, dill, lemon zest, lemon juice, salt, and pepper.
3. Spread the cream cheese mixture onto one side of each slice of bread.
4. Layer the cucumbers on top of the cream cheese mixture. Top with more chives, dill, and remaining bread slice.
5. Carefully press down on the sandwich as you cut into 4 squares or 2 triangles.
6. Top each sandwich with a thin slice of cucumber and dill. Serve immediately or cover and store in the fridge for up to 24 hours.

Notes

Optional step to remove excess moisture from the cucumbers: Sprinkle the cucumber slices with a little salt and let them rest for 20 minutes then pat dry.

Use a good sharp chef’s knife to cut the sandwiches. Wipe clean in between cuts so you get a nice even cut every time. A serrated knife will not work here.

You can prepare the cream cheese mixture up to 2 days in advance. Store in an airtight container in the fridge until you’re ready to make the sandwiches.

If you plan on making these in advance, I recommend that you spread the cream cheese mixture on both pieces of bread so that the cucumbers are in between the cream cheese and not directly touching the bread, which will make it soggy.

You can store these in an airtight container in the fridge for up to 24 hours. Let them sit out on the counter for 20 minutes before serving.

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Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 204Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 426mgCarbohydrates 32gFiber 2gSugar 4gProtein 6g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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These Bacon Wrapped Smokies are the perfect appetizer for all of your meat-loving friends and family. Smokie sausages wrapped in salty bacon then coated with a brown sugar spice blend make for tasty little bites. This is a nice change form the usual little smokies swimming in barbecue sauce.

RECIPE TIPS:

• Be sure to use thin cut high quality bacon for best results.
• Wrap the bacon tightly around each sausage and firmly secure it.
• These smokies are best served warm.
• Use your preferred little smokies – traditional, beef or cheddar. etc.

MORE EASY LITTLE APPETIZERS:

SPINACH PUFFS – CRANBERRY BRIE BITES – MINI PIGS IN A BLANKET – BACON WRAPPED SHRIMP

BACON WRAPPED SMOKIES

Yield: 40

Prep Time: 20 minutes

Cook Time: 30 minutes

These BACON WRAPPED SMOKIES will not last long at your next party. Little Smokies wrapped in bacon, coated in brown sugar then baked until crisp and juicy.

Print

Ingredients

• Smokies Ingredients:
• 1 cup brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• 14 oz package little smokies
• 1 lb bacon, do not use thick cut
• Dipping Sauce:
• ¼ cup mayo
• ¼ cup ketchup
• 1 tablespoon honey
• 1 tablespoon hot sauce

Instructions

1. Preheat the oven to 375 degrees F. Prepare large baking sheet with non-stick cooking spray.
2. In a small mixing bowl, combine bacon, garlic powder and chili powder. Mix until the seasonings are well combined. Set aside.
3. Cut each strip of bacon into 3 even pieces. Wrap each smokie sausage in a cut strip of bacon tightly. Stab the sausage with a toothpick, all the way through to secure. Repeat for each sausage.
4. Place each bacon covered smokie (working one at a time) in the brown sugar mixture. Be sure to cover entirely before transferring to the baking sheet.
5. Bake 25-30 minutes, flipping the smokies halfway through.
6. While the smokies cook, prepare your dipping sauce. Combine all ingredients together inside a small mixing bowl. Mix thoroughly with a fork. Allow sauce to chill until ready for use.
   

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 580Total Fat 40gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 23gCholesterol 89mgSodium 1512mgCarbohydrates 29gFiber 0gSugar 27gProtein 25g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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