I am so excited because this weekend the husband and I bought a smoker. We don’t get it until sometime later this week, because we asked the hardware store where we got it from to put it together for us and there’s a waiting list. That is ok though, because that will give me some time to defrost a pork butt I have in my freezer. I want to smoke so many things. The sales person who sold it to us said that he had smoked some macaroni and cheese and I never would have thought about making that in the smoker. I really want to try making my own bacon now. That is the number one thing on my list to smoke.
Speaking of bacon, have you bought my cook book 50 Shades of Bacon yet? You should. This recipe isn’t a recipe that was featured in the cook book but I had to go ahead and make it anyway. Why? Because it had bacon in it, and the recipe only called for 3 ingredients. I love recipes that only have 3 ingredients. Ben really liked this too and he’s not much of a bacon fan as I am.
Recipe from Ohbite.com
1-7.5 oz. can of Pillsbury Biscuits (10 ct.)
1 lb of Crispy and crumbled Bacon
1 jar of Caramel Sauce (approx. 1.5 cups)
2 standard Cupcake/Muffin Tins
Fill each cup with enough Caramel Sauce to cover the bottom nicely.
Top the Caramel with some crispy, crumbled Bacon, making sure to evenly coat the bottom of each cup.
Now top the Bacon with one Biscuit.
Place the empty Cupcake Pan on top of the Biscuits and press down lightly, this will help them not get too puffy.
Place them on a baking sheet to keep your oven clean in the event of a spill-over.
Bake them at 350 degrees for about 12-15 minutes. Take them out and let them cool before attempting to flip them out.
Place the baking sheet over them and flip it over. If they don’t all pop out give them some help, but they will come out pretty easily.