Oh My! These were divine!
Just thought I'd share my friend's recipe. Thanks Jess! You are inspired!
The only difference I did with this recipe is I didn't layer the pumpkin mixture in between. I put all of the brownie batter on the bottom of my Large Bar Pan (Pampered Chef Stone), then poured the pumpkin mixture in stripes across the pan. I then took a butter knife and cut through the batters in both directions to get the marble look and get the pumpkin distributed.
This is what it looks like. Not a picture of the actual brownies.
Enjoy these (I know you will) and check out the other amazing desserts and recipes that Jess has posted!
Saturday, October 27, 2012
Saturday, October 6, 2012
2 cans Whole Water Chestnuts
1 lb Bacon cut into 1/3 slices
1 1/2 cups Ketchup
1/4 tsp Salt
1/2 tsp Dry Mustard
1/4 cup Pineapple Juice
1/2 cup Brown Sugar
1 Tbs Worcestershire Sauce
1/4 tsp Pepper
1. Preheat your oven to 350 degrees.
2. In a 9x13" pan mix everything but your Water Chestnuts and Bacon.
3. Slice your bacon into thirds and begin wrapping around your Water Chestnuts. Secure the bacon with a toothpick (make sure you've poured your toothpicks out so you don't contaminate the clean ones you'll use later).
4. Place your Bacon Wrapped Chestnuts in your pan and swirl around to cover them in the sauce. Once all are wrapped and covered in sauce (they don't have to be completely covered since the sauce will be boiling and such) cover your pan in tinfoil and place in your oven.
5. Bake for 45 minutes.
Make sure to give them a little time to cool. It is hard, but you do want to be able to taste them.