Eat and be Merry this Christmas

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Katie Padget

Bacon Wrapped Smokies

This recipe is always a party favorite, but there’s something extra special about snacking on these warm and savory bacon smokies while whipping up Christmas dinner. My boyfriend’s mom has been making these the past five years that I’ve known her and they will never fail to please.

Imgredients:

1 lb. package of smokies

1 lb. package bacon cut into thirds

2 cups of brown sugar

1 stick of butter

Preheat oven to 375. Next, wrap the cut bacon around each smokie, placing a toothpick through each one, to hold bacon in place and to grab the smokies later on when serving. Place all smokies in a single layer in a baking dish,. Then melt the stick of butter and then mix in one cup of brown sugar, pour this mixture over the smokies and then sprinkle the second cup of brown sugar over the smokies. Bake for 15-20 minutes, then turn the heat up to 400 for about 5 minutes or until the bacon becomes crispy. This dish is sure to be a crowd favorite at your next holiday party.

Cast Iron Apple Pie

My dad uses cast iron skillets to cook with any chance he can get, so it was no surprise to me when a few years ago he finally put his cast iron apple pie recipe into writing.Your guests will not be able to pass up a slice of this flavorful pie.

2 pounds Granny Smith apples

2 pounds Braeburn apples

1 teaspoon ground cinnamon

¾ cup granulated sugar

½ cup butter

1 cup firmly packed light brown sugar

1 (14 oz.) package refrigerated piecrusts

1 egg white

2 tablespoons granulated sugar

Preheat oven to 350, peel apples and cut into wedges, toss apples with cinnamon and granulated sugar. Melt butter in a 10-inch cast iron skillet over medium heat, add brown sugar and cook, stirring constantly until dissolved. Remove from heat and place one pie crust in skillet over mixture, spoon apple mixture over pie crust, and top with remaining piecrust. Whisk egg white until foamy, brush top of piecrust with egg white and sprinkle with granulated sugar. Cut 5 slits in top for steam to escape, bake for 1 hour until golden brown and bubbly, covering with aluminum foil during the last 10 minutes to prevent excessive browning if necessary. Serve with ice cream.

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