Sunnys Candy Bar And Bacon Rolls Recipes

SUNNY'S CANDY BAR PANCAKES WITH SCARY BLUEBERRY SYRUP

Steps:

• Mix the dry ingredients: In a large bowl, add the flour, sugar, baking powder and a pinch of salt. Stir to combine.
• Mix the wet ingredients: In a smaller bowl, whisk the milk, oil and egg together.
• Combine the wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix gently until combined with a wooden spoon. Allow the batter to rest for 5 to 10 minutes.
• Make the pancakes: On a griddle or in a large pan, add a tablespoon of butter and allow it to melt on low heat. Then raise the heat to medium-high. Using a 1/4 cup measure, scoop out the pancake batter and pour onto the prepared griddle/pan. Allow to set a bit on the bottom, and then sprinkle crushed candy bar bits over the top. When bubbles begin to appear around the edge and center, flip the pancake and cook until a peek underneath reveals a golden bottom. Repeat in batches using more butter, if needed, until all done. (Keep the pancakes warm in a 100 degree oven on a baking sheet.) Serve with Scary Blueberry Syrup.
• Make the scary blueberry syrup: In a saucepan over medium heat, add the blueberries, 1 cup water, sugar, lemon zest and juice. Bring to a boil, stirring until the sugar is dissolved. Lower the heat to a simmer and cook until the liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon or potato masher to break up blueberries as they cook. Once reduced and thickened, remove from the heat and stir in the maple syrup. Taste and add just a pinch of salt to season. Serve warm.

SUNNY'S BACON-WRAPPED HONEY DIJON TURKEY BREAST

Steps:

• For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.
• For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.
• Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.
• Preheat the oven to 400 degrees F.
• Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.
• Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.

SUNNY'S EASY GLAZED CINNAMON BUNS

Steps:

• Preheat the oven to 375 degrees F. Grease the sides and bottom of a 10-inch round cake pan with butter.
• For the filling: In a bowl, add the brown sugar, pecans, diced apple, lemon zest, cinnamon, nutmeg, cardamom and a pinch of salt. Stir until combined.
• In a small pot, melt the 2 tablespoons butter with a pinch of salt. Lightly dust a clean work surface with flour. Flatten the puff pastry and roll with a rolling pin to even out and seal the perforations, if any. Brush the butter all over the puff pastry, leaving a 1-inch border at one of the shorter ends. Sprinkle the apple-cinnamon mixture evenly over the pastry sheet, being careful to leave that 1-inch border. Starting from the end furthest from the edge without any filling, begin to tightly roll the pastry. Tuck and press as you go, keeping the log as even as possible. When the edge is reached, roll the pastry onto itself and press firmly, even pinching, to seal. Using a serrated knife, trim the edges and gently cut 6 equal slices from each log. Repeat with the second puff pastry sheet to make 12 pieces total.
• Place the slices spiral side up in the prepared cake pan. Start around the edges and fill in the center. Bake until the pastry is cooked through and golden brown, 35 to 40 minutes.
• Meanwhile, for the glaze: In a small pot, add the butter and melt over low heat. Add the vanilla extract and lemon juice and begin whisking in the powdered sugar in 1/4 cup increments. Continue adding and whisking between additions until the glaze thickens. Season with a pinch of salt, then remove from the heat.
• Remove the buns from the oven and pour the glaze over the top. Let rest about 5 minutes before serving. Serve warm.

SUNNY'S BACON, EGG AND CHEESE SLIDER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• For the rolls: Place the rolls on a nonstick-foil-lined baking sheet or in a baking dish with the sides and bottom coated with cooking spray. With a serrated paring knife, carve out a wide circle on the top of each, cutting down and leaving about 1/2-inch of bread at the bottom. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom.) Get your fingers in there and pull out the plug of bread. Press down the bottom with your fingers, leaving room for your filling.
• For the filling: Evenly divide the bacon into the recesses in the bread. In a medium bowl, mix the nacho cheese sauce with the Cheddar-jack blend. Divide evenly and spoon or pipe into each recess above the bacon. Crack an egg into each cavity.
• For the topping: Brush the tops of the rolls with the butter, then sprinkle with the everything bagel seasoning and Parmesan.
• Bake until the eggs are done and the rolls are golden, 20 to 25 minutes. Allow to cool for a few minutes, then cut apart and serve with a shake of hot sauce.

BACON BARK

Steps:

• Preheat the oven to 350 degrees F.
• To prepare the nuts: In a small bowl, add the pecans, walnuts, brown sugar, maple syrup, pumpkin pie spice, paprika and a pinch of salt and a grind or 2 of pepper. Stir until everything is coated and set aside.
• To prepare the bacon: In another small bowl, add the brown sugar, paprika, bacon, lemon zest, a pinch of salt and a grind or 2 of pepper. Spread out on a nonstick baking sheet and cook until the bacon is almost done and the sugars are bubbling, 8 to 10 minutes. Remove from the oven and add the nut mixture on to the sheet. Stir and fold with a spatula and spread everything out on the sheet again. Place back in the oven for 15 more minutes, stirring and spreading again halfway through. Serve warm, or allow to cool and break apart.

SUNNY'S SMOKY BAR NUT MIX

Steps:

• Flavor the oil. In a large pan on medium-low heat, add the olive oil, liquid smoke, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
• Toast the nuts. First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Finally, add the walnuts and let cook for 5 additional minutes. Each nut takes a different amount of time to toast, so this order is crucial.
• Finish. Add the cranberries to the nut mixture and season with salt and pepper. Crinkle in the rosemary, then use a slotted spoon to remove the mixture to a bowl. Serve warm or chilled.

BACON-WRAPPED CANDY BARS

Steps:

• Partially cook bacon and press between paper towels to remove excess grease.
• Freeze candy bars until solid.
• Wrap each candy bar in a bacon piece and place on broiler pan. Broil on high until bacon is crisp and candy is soft (but not overly melted).

SUNNY ANDERSON'S BACON BARK

Steps:

• 1. Preheat oven to 350^. Nuts: In a small bowl combine all ingredients and stir until everything is coated. Set aside.
• 2. Bacon: combine all ingredients and with your hands mix to make sure all sides of the chopped bacon are coated. Spread bacon out on parchment paper or nonstick foil. and until fat is rendered and the bacon looks almost done- flimsy but wrinkled, and sugars are bubbly , about 10 minutes.
• 3. Now for the good part. combine the bacon and nuts in bowl and combine by folding together until every thing is coated. Spread out mixture in a single layer on the covered with foil baking sheet. Place back in the oven for 15 minutes, stirring and spreading around after 7 minutes turn off the oven and open the door.Leave tray rest 15 more minutes. Remove and allow to completely cool to room temperature. Store in air tight jars or containers.