This is a great recipe and there is little to no mess when you put the smokies on a rack(a cooling rack you use for cooling cookies from the oven) in an aluminum foil pan. Throw the pan away after baking and voila...no mess. I also don't use any skewers. Just get a plate and pour some brown sugar in it. Roll the sausage in the brown sugar and just place both sidesof the bacon in the brown sugar, roll up the sausage in the bacon place on the rack seam down and sprinkle any extra brown sugar over top. I bake at 425 for 20-25 minutes also to get the bacon crisp...huge crowd pleaser. I would give this recipe a 10 star if I could for the ease of it.

Reviewed On: Jan. 25, 2012

Made this recipe yesterday. I made a few changes. There were 6 of us, so I baked 6 chicken breasts in the oven the day before, and cut up the veggies also the day before (2ea. red& grn peppers & 1 onion). I put the whole package of seasoning in. I found Monterey Jack cheese with hot peppers in it, and grated some of this up along with the chedder. This made enough for 8 quesadillas (16 tortillas, I did not fold them over, but just spread the chicken mixture on top of one and covered with another torilla. When you take them out of the oven, let them sit for 5-10 minutes, as they taste much better when they have cooled a little, and even better the next day. I also brushed the tops with veg oil to make them a little crispier. They were a big hit with the family. But I think the next time I make them I will use taco seasoning, I think it would give it more taste. Great & easy recipe!

Reviewed On: May 4, 2009

This guacamole was so good, my family ate it up in minutes. I bought a netted bag with 5 small avocados and used them all. They were black and soft and when I peeled them they were already turning a bit brown, but they were easy to mash (I used a potato masher), and tasted great. It is hard judging which avocados to buy, but the riper the better. I used the 1/2 cup of onion and didn't find it overpowering at all. I also added an extra tspn of minced garlic, and chopped up a jalepeno pepper(did not make it hot at all), and only used 1/2 squeezed lime(a whole lime would have been too overpowering. My one daughter does not like cilantro, so I divided the guac in 1/2 before adding the cilantro (only used 1 tspn of cilantro, since it was divided) and both bowls were eaten up. I made this about 3 hours ahead of time, and while it tasted very good when I served it, it did taste better, I thought right away after I made it. Refrigerating it, it lost some of the taste I found. Great easy recipe, will definitely make again.

Reviewed On: Apr. 6, 2009