HAPPY NEW YEAR! RECIPES : Penzey’s Chicken and Bacon Poppers and Rum Balls


I made Spiced Rum Balls and Penzey’s Chicken and Bacon 3000 Poppers for snackin’ tonight.

Penzey’s Chicken Bacon 3000 Poppers

Penzey’s Chicken Bacon 3000 Poppers
  • 4 boneless, skinless chicken breasts
  • 1 lb. sliced bacon
  • 2 TB. BBQ 3000 ( I used Northwoods Fire)
  • 1/2 Cup firmly packed brown sugar

Preheat oven to 350°. Spray a flat roasting rack with non-stick cooking spray, place on a foil-covered roasting or broiling pan and set aside.

Cut the chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. It is easiest to do this before you separate the bacon into slices. Wrap a piece of bacon around each chicken cube and secure with a wooden toothpick. Combine the BBQ 3000 with the brown sugar. Drop each meat skewer into the mixture and toss gently with your fingers until completely coated. Arrange the poppers on the rack and bake at 350° for 30-35 minutes, until the bacon is crisp and the topping browned.

Prep. time: 30 minutes
Cooking time: 30-35 minutes
Yield: 45-48 pieces

Rum Balls

1/2 lb Vanilla wafers
1 cup chopped pecans
1/2 cup corn syrup
1/4 cup Spiced Rum or bourbon (I used Admiral Nelson’s Spiced Rum)
2 tsp cocoa powder
1/3 cup powdered sugar

Crush vanilla wafers in a large freezer bag or chop in a food processor until pulverized. Add all ingredients except powdered sugar and mix all together until sticky. Form into balls and drop on foil-lined cookie sheet; let stand 1 hour or until dry. Roll in powdered sugar and enjoy!

Have a safe and Happy New Year!



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