Red White and British II

First of all, let me say sorry for the long hiatus.  I got caught up with summer, a bad stomach virus or food poisoning, and bumming around.  We will definitely make up for some lost time in the next few weeks!

So, here are the results from our July 4th celebration with the Dodd’s boys:  a long weekend of masculine meat eating, some video game playing including yelling down the hallway just like ol’ times at Dodd’s, deathly farting, and lots of bumming around.  And, by popular demand, an American flag trifle to finish off our backyard grill out.

I really do love this desert.  It’s festive, creamy and fresh all at the same time, perfect for the summer!  You can find the recipe here at Martha Stewart, but feel free to make it your own.  If you see other berries in season at your local farmer’s market, swap them in!  Layer chocolate cake instead!  Whatever tickles your fancy.  Thanks to Ang, my only female companion over the weekend (including the pets), for her excellent layering and whipping techniques.  Ang also likes bread, but her main passion is photography!  Check out her skills here!

Another popular food item during the weekend was the Bacon Wrapped Lil’ Smokies.  Granted you may not think this is a carb item, but it does have quite a bit of sugar on top off all that meat, so I consider it rather carby.  This is a staple at my in-law’s.  Every special occasion, be it winter or summer, these little puppies get devoured in minutes right out of the oven.  My father in-law’s favorite part is the caramelized sugar and bacon grease on the ones at the corners of the pan.  I’m sure you’ve seen these at your own parties and get-togethers, but just in case they’re new to you, here’s a simple recipe / instruction for you to try.  0 calories and fat free of course.  🙂  I did say special occasions!

Bacon Wrapped Lil’ Smokies

  • 1 package little smoked sausages (we typically use Hillshire Farm, but you can use whichever brand you please, or even cut up hot dogs to about 1.5 – 2 inches)
  • 1 package bacon strips cut into thirds (or even quarters)
  • 1 packed cup of light brown sugar (or how ever much you please)

Wrap each sausage with cut bacon strip and place in baking pan (like Pyrex), seam-side down.  Sprinkle with brown sugar and bake at 375 degrees Fahrenheit for 45 minutes.  I know it’s hard, but make sure you let them cool a little before popping them straight into your mouth.

Hope everyone is enjoying their summer!  Get out there and play with your friends, no matter how old you are!


3 thoughts on “Red White and British II

  1. Ang says:

    Those smokies were sinfully delicious and the trifle was a great way to finish off our meal. I recommend both. We had a lot of good food that trip but I think I could have just eaten these two items every day and been happy. =)

    Also, Jamey is still raving about your deviled eggs. I missed you making the filling so you’ll have to let me know what you used.

    • Patti says:

      Thanks again for coming up to hang out! We definitely need more Ang and Patti time. For the deviled eggs, I just mix in some mayo, brown deli mustard (like Guldens), relish, and salt & pepper to taste to the yolks. Not much measuring involved, just judge it by eye for consistency and then taste along the way. I like it kind of mustardy. Then just some sweet paprika sprinkled on top and viola, you’re done!

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