Reviewer:

Jeannie

Cooking Level: Expert

Living In: Panama City, Florida, USA

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Reviewed: Oct. 30, 2009

Use thin bacon or it takes forever!

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Reviewer:

ashillcutt

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Reviewed: Oct. 11, 2009

You can't go wrong with bacon! I omitted the brown sugar entirely (I don't care for sweet foods). If I were to make again, I think I would rotate the pan halfway through to ensure even cooking - some of the bacon ended up super crispy and some of it need to cook longer.

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Reviewer:

Jamie

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Reviewed: Sep. 19, 2009

The problem I had with this recipe was the brown sugar melted and began to caramelize before the bacon was done. The brown sugar was over cooked by the time the bacon was brown. The next time I cook them I'll cook half way then springle with the brown sugar.

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Reviewer:

SANDY98

Cooking Level: Intermediate

Home Town: Gadsden, Alabama, USA

Living In: Albertville, Alabama, USA

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Reviewed: Aug. 10, 2009

These are always a crow pleaser whenever I serve them. I usually broil these for about 5 minutes so the bacon gets nice and crispy.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 5, 2009

I make these during the holidays, but instead of brown sugar, I bake them with BBQ sauce. My family loves them. (You can also try mushrooms wrapped in bacon.)

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Reviewer:

TonyaS

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Reviewed: Aug. 2, 2009

Something I have found that helps with cleanup with this recipe is that I line the pan with foil. There is much grease from the smokies and it is much easier to dump the foil after baking the smokies!! My family and friends love this snack!!! :)

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Reviewer:

snoopy

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Reviewed: Aug. 2, 2009

I make these several times a year for my family and for extened family get-togethers. They are the first to go! The only thing I do differently is to bake them slow at 300 for an hour and a half until all the brown sugar is melted. Using basting syringe to draw off some of the bacon grease helps make these a bit more appetizing.

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5 users found this review helpful