Monday, November 28, 2016

November's Must Make Dishes: Baking with Brown Sugar

'Tis the season for holiday gatherings and time spent around the dining room table. The holidays can be stressful, especially when hosting and in charge of the menu but making food for the masses doesn't have to be. Today I want to share with you 2 new to us recipes. Both are made with basic ingredients but give you tasty dishes to share with family and friends. First up is a Brown Sugar Bacon Wrapped Smokies appetizer followed by a Pineapple Upside Down Sheet Cake.

James loves this dish. Not only does it make a great appetizer but we've also had it for dinner with a couple of sides. My favorite part of the recipe is that thanks to the sugar you get a sweet glaze. It's so tasty and gives you a bit of sweet with your dinner. This dish is super simple and is ready in less than an hour. The bulk of that time the smokies are baking. Here is the ingredients and directions. 

Brown Sugar Bacon Wrapped Smokies

1 pound of bacon
1 pack of little smokies
1 cup of brown sugar

Preheat the oven to 350 degrees. Cut the bacon in half, cutting the entire slab at once. Wrap one piece of bacon around one sausage, securing the wrap with a toothpick. Repeat the process until you've used all the bacon strips. Sprinkle the brown sugar on top of each smokie. Bake for 40-45 minutes on a baking sheet. Serve immediately or keep warm in a crock-pot. 

Next I want to share with you my Dad's favorite cake, Pineapple Upside Down Cake. When I asked him what he wanted me to bring to Thanksgiving this was on the top of his list. I've never made this cake before but after some help from Google I was able to put together my first attempt fairly simple. James even said it was a perfect first attempt. 

Pineapple Upside Down Sheet Cake

1/4 cup of melted butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juices reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box of yellow cake mix (plus eggs and oil called for on cake box)

Heat oven to 325 degrees for a 13x9 inch non-stick pan. Add melted butter to button of pan, coating it completely. Top with brown sugar, covering the melted butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice and arrange remaining cherries around slices. When mixing the cake batter use 1 cup of pineapple juice in place of the 1 cup of water called for on box instructions. Mix completely and pour batter over pineapple and cherries. Back for 50 minutes. Remove from oven and immediately run knife around side of pan to loosen cake. Place heatproof serving plate or dish (I used a second baking pan), turning plate and pan over. Leave pan over cake for 5 minutes so brown sugar can drizzle over cake. Cool for 30 minutes. Serve warm or cold, storing covered in the fridge. 

It wasn't till I put together this post that I realized I had 2 recipes with one common ingredient: brown sugar. It's safe to say I'm drawn to sweeter dishes. I've been trying new recipes and have loved the tasty results. Give this a try and I promise you will love them as much as we do. 

Be sure to visit Whitney, Katie and Whitney to see what meals they made this month for breakfast, lunch and dinner. These girls always provide me with some fresh ideas for mealtime with my family.

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