We moved into our first home in August 2013. I decided that since I was able for the first time ever in life, I was going to host Thanksgiving. We are a non-traditional family in the sense that we invited both sets of my divorced parents, our siblings, and my husband’s parents — one. big. happy. family.
I do not remember everything about that Thanksgiving, but I remember not having enough oven space for everyone to reheat their dishes and I remember this appetizer.
This is the recipe that is available on The Food Network’s website. This is where I accessed the recipe in 2013, but that particular link is no longer available — I see you 404 error.
The current recipe suggest only parmesan cheese. The original recipe suggested using: 1. Blue Cheese and 2. Brown Sugar.
For that first Thanksgiving, we did both. I LOVE BLUE CHEESE. Like a total abnormal amount. And if I am honest, that is probably why I found the recipe to begin with.
But no one else remembers the blue cheese. Everyone only remembers the brown sugar.
We have made them with brown sugar ever since … well, brown sugar and maple bacon.
We have never made this with parmesan cheese but how could that be bad? Someone also mentioned using cream cheese. On The Pioneer Woman’s website, she mentions briefly the use of brown sugar.
Y’all, just use brown sugar. Trust.
Other than only using brown sugar and also using maple bacon, I have also learned that if you need to prepare them in advance, let’s say for Friendsgiving on a Friday after work, make them whenever you have time. Line them on a baking sheet as if you are going to bake them right away. But instead of baking them, cover them with cling wrap and pop them in your freezer on the baking sheets. Then just uncover and put into the oven whenever you are ready.
Do not ever, EVER put the oven on a higher temp than 250. My oven panel was out for some time and I could only do 350. Not a good plan. Only do 250 for the 2 hours. No need to rush greatness like these.
Take them off of the baking sheet carefully and quickly after taking them out of the oven using a turner/spatula. The crackers tend to get strangled by the bacon and break in the middle. When you use a spatula to lift off the baking sheet, transfer them carefully and use the bacon goodness and brown sugar stickiness to hold them in place. They will cool perfectly.
We usually serve these room temp.
The line I hear most often is — “What are these? Did you make this?”
They are my favorite thing to bring to Thanksgiving. They make your house smell magical. Everyone loves them. Will you make them this year?
