Cut sausage into 1/2 inch slices. Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl with the bacon as the sides of the bowl and the sausage as the bottom of the bowl. Secure with a toothpick.
In a small bowl, mix softened cream cheese, diced green chilis, cheddar cheese, chili powder, and one tablespoon INFUSED Sweet Honey Heat Rub. Pipe or spoon cream cheese mixture into sausage bowls.
Combine brown sugar and remaining tablespoon INFUSED Sweet Honey Heat Rub. Sprinkle over top of each pig snout.
Refrigerate 30 minutes to allow the cream cheese mixture to solidify.
Grill on indirect heat for about one hour until bacon is cooked through and crisp.
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Perfect appetizer for a crowd. This recipe uses a combination of Infused Herbs de Provence olive oil and INFUSED Lavendar Dark Balsamic Vinegar. It is equally crowd pleasing with Tuscan Herb Olive Oil and Neapolitan Herb Dark Balsamic Vinegar - or try Spicy Calabrian Pesto Olive Oil for a little kick.
Recipe Credit: EatingWell.com, Photo Credit: Rachel Marek
1 lb Large mushrooms (12-14)
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2 sweet potatoes, cut into thin rounds – approx. 1/8 inch to ¼ inch wide
2 Tbs. INFUSED Rosemary Olive Oil
Kosher salt and freshly ground pepper
1/4 lb. gorgonzola cheese, crumbled
1/2 walnuts halves or pecans
1 Tbs. fresh rosemary leaves
1/4 cup C&J Cinnamon Infused Honey
Optional - top with dried cranberries.
Ingredients:
3/4 cup INFUSED Tuscan Herb Olive Oil
1/4 cup INFUSED Baklouti Green Chili Olive Oil
1 tsp INFUSED Habanero Heat Sea Salt
1 tsp Lemon Pepper
1 tsp Dill Weed
1 tsp Celery Seed
1 Package Original Ranch Dressing Mix
2 bag Oyster Crackers (12 ounces)
Directions:
Heat oven to 325 degrees.
In a large bowl, mix oils and all spices together, mixing well. Add oyster crackers and toss gently to coat well.
Place crackers on a baking sheet and cook for 20 minutes. Cool.
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