Taryn's Wreckreation Guide: Holiday Meat Candy

December 19, 2016

Some people hate the term "meat candy" but I think it's the PERFECT way to describe these three DELICIOUS holiday appetizers I obsess over every year. If you have a big party going on this weekend with family and friends, try one of these Daly family favorites and let me know how it goes over! 


Lit'l Smokies:

- 1 or 2 packages of Hilshire Farms Lit'l Smokies (I prefer beef)

- 1 13-ounce jar of Bonne Maman Redcurrant Jelly

- 1 13-ounce bottle of mustard


Combine the Redcurrant Jelly and the mustard in a sauce pan on low until it has melted and mixed together. Add the Lit'l Smokies and heat through. We had ZERO left over at last night's Christmas Party!

You can serve in a crock pot, too! 




- 1 package of frozen meatballs (thawed)

- 1 12-ounce jar of Heinz Chili Sauce

- 1 18-ounce jar of Concord Grape Jelly (use less than the whole jar)


Place meatballs in a crockpot on low. Heat the Chili Sauce and the Concord Grape Jelly in a sauce pan on low, mix to combine, and pour over the meatballs. Heat through and serve!



Bacon-Wrapped Water Chestnuts:

- 1 pound of bacon (I like hickory smoked!)

- 2 8-ounce cans of water chestnuts

- 1 cup of brown sugar (packed)

- 2 TBSP Worcestershire sauce

- 2 cups of ketchup


Preheat the oven to 375 degrees. Mix brown sugar, Worcestershire sauce, and ketchup in a bowl and set aside. Slice your bacon in half, and wrap one half-slice of bacon around each water chestnut. Use toothpicks to hold it in place. Place the bacon-wrapped water chestnuts in a baking dish, and pop in the oven for 10-15 minutes Bake the water chestnut wraps for 10 to 15 minutes. Drain the bacon grease out of the baking dish, and pour the sauce over the wraps. Then bake for a final 30-35 minutes. Voila! SO GOOD!


Enjoy the meat candy, Rockaholics, and if you have a great recipe for me, email it to me! 


Happy Adventuring,


Taryn Daly