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Always the first appetizer to go and what's nice is that they can be made early before a party and be kept warm on low in crock pot but are also fine if they come to room temperature. Make more than you think you'll need. They cook down smaller. I made 2 1lb packs once cooked, it only about 1/2 filled crock pot. Next time I'll do 3. Some tips, def don't get thick bacon, thin will crisp up better. Use 1/3 strip reg, or 1/2 of center cut. Don't skimp or overdo this amt. Too much, you'll have difficulty cooking crisp, too little it won't stay good on weenie. If you let back warm up a little and stretch as you are wrapping you can get by without toothpick, as it cooks it grabs tight and stays on. I find, however, that it is simplest to use cookie sheet wrapped in big sheet tin foil (or grease will leak thru) or use disposable and put rack with cooking spray on top (allowing grease to drain away from weenies), then skewer the smokies on to bamboo skewers about six to a stick, coat with b.sugar and place on rack. This makes for easy turning 1/2 thru so that you are crisp on both sides. They do take a good hour to cook. Slide off easy into crock pot on lowest setting and can light drizzle with maple syrup. I do not put drippings from pan on top as some reviews suggest, seems way to greasy for me. You really can skip the crock pot though, it you want. They go so quick they don't really have time to get cold and don't need to be very hot to taste great.

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bunny'skitchen November 24, 2012

Thank you for a very easy recipe to follow. I have made these for years and wanted to put the recipe in a cookbook I am making for a new cook. I was looking for an easy to follow recipe and your direction were the best.

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Triple BQ September 23, 2010

Yummy and super easy! I made these and they were gonein no time. I recommend cooking a little longer than 45 mins, at least for my over I needed about 50. I di not use the cinnamon. I ran out of bacon before little smokies so I would buy more bacon next time and likely double recipe altogether since these went so quickly!

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Shabby Sign Shoppe February 04, 2010

Excellent. I served with mustard for dipping.

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Meucci January 02, 2010

Yummy is an under statement for this recipe. I always prepeare this recipe the night before and refridgerate them. By doing this you will end up with little crunchies of brown sugar on the bacon after they are cooked.

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j_benzing December 31, 2009

This is a fabulous appetizer that keeps you going back for more. I also like it made with cut chicken tenders wrapped with bacon and sprinkled with brown sugar. They are just as yummy!!

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tandjranch December 30, 2009

My friend introduced us to this recipe years ago & now I make them for any gathering we go to. I also like to bake them in the oven, but then will transfer them to crock pot to keep them warm. Make sure to make plenty, as there are always disappointed people that didn't get their fill of these. Will be making up a batch to take to NYE party we are going to.

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Vicki Lynn December 30, 2009

To cut the fat content even further, I use the "fully cooked" bacon. It's easier to handle than the raw bacon. Since this lessens the amount of moisture in the pan, I'll add about 1/4 cup of water to keep them from sticking.

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Chef4Christ December 29, 2009

A friend of mine gave me this recipe years ago and it is very yummy! we never have left overs of these after a party!

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Cure SMA mommy December 26, 2009

These are great we have enjoyed them for years. We mix the brown sugar with any kind of mustard put mixture in a baggie, cut the end off and pipe mixture on smokies. It gives them a sticky but tangy coating.

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oakcandy December 25, 2009
Baked Bacon-Wrapped Brown Sugar Smokies