{"id":18736,"date":"2011-12-16T10:00:00","date_gmt":"2011-12-16T15:00:00","guid":{"rendered":"http:\/\/www.tengrrl.com\/cooks\/?p=367"},"modified":"2011-12-16T10:00:00","modified_gmt":"2011-12-16T15:00:00","slug":"brown-sugar-smokies","status":"publish","type":"post","link":"https:\/\/www.tengrrl.com\/blog\/2011\/12\/16\/brown-sugar-smokies\/","title":{"rendered":"Brown Sugar Smokies"},"content":{"rendered":"<div class=\"hrecipe\">\n<p class=\"summary\"><em>Here&rsquo;s another of our family recipes, though I think every family has probably tried some version of this delightful indulgence. Brown Sugar Smokies is  the sixteenth of my 25 Appetizers of Christmas.<\/em><\/p>\n<div class=\"ingredients\">\n<h4>Ingredients<\/h4>\n<ul class=\"ingredients\">\n<li>1 pound bacon<\/li>\n<li>1 (16 ounce) package Little Smokies   <\/li>\n<li>1 cup brown sugar<\/li>\n<\/ul>\n<\/div>\n<div class=\"instructions\">\n<h4>Directions<\/h4>\n<ol class=\"instructions\">\n<li> Preheat oven to 350&deg;F.<\/li>\n<li> Cut each slice of bacon into thirds.<\/li>\n<li> Wrap \u00e2\u2026\u201c of a strip of bacon around a Little Smokies, securing with a wooden toothpick.<\/li>\n<li>Arrange the bacon-wrapped Smokies on a baking sheet.<\/li>\n<li>Sprinkle the sausages with brown sugar. <\/li>\n<li> Bake until bacon is crisp and the brown sugar melted. <\/li>\n<\/ol>\n<\/div>\n<div class=\"variations\">\n<a name=\"variations\"><\/a><\/p>\n<h4>Variations<\/h4>\n<ul class=\"variations\">\n<li>Be sure to secure your bacon with wooden toothpicks, as plastic toothpicks may melt in the oven. Metal skewers will work as well.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Here&rsquo;s another of our family recipes, though I think every family has probably tried some version of this delightful indulgence. Brown Sugar Smokies is the sixteenth of my 25 Appetizers of Christmas. Ingredients 1 pound bacon 1 (16 ounce) package Little Smokies 1 cup brown sugar Directions Preheat oven to 350&deg;F. Cut each slice of [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[402,412],"tags":[428,485,533],"class_list":["post-18736","post","type-post","status-publish","format-standard","hentry","category-appetizer","category-meat","tag-bacon","tag-little-smokies","tag-sausage"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pqzI8-4Sc","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/comments?post=18736"}],"version-history":[{"count":0,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18736\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/media?parent=18736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/categories?post=18736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/tags?post=18736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}