You guys. I have had a week.
And I know that technically the week isn’t over but I’m done with blog posts after I hit publish on this and I’m done with sports practices. My only obligation is getting kids to and from school. After that, I’m free to get in my PJs and afternoon-drink.
Not that I’d ever do that.
I know I said I’d never mention Stove Saga 2014 again but… I’m mentioning it again. Because guess what? Now my stupid oven is stupid.
When I preheated the oven to make these Sweet Lil Smokies yesterday, it never preheated. Like, it didn’t light or whatever it is that ovens do. So I kept turning it off and on until it finally did.
And two hours later it finally passed 300F.
Yeah, I really waited almost 3 hours for my oven to get to 375 degrees so that I could make these.
These lil smokies are one of my favorite things in the universe. The first time I made them was my now 7 year old’s first birthday. Since then I’ve made them at least twice a football season and any other time I’m required to bring an appetizer or snack.
And I know you’re probably thinking “Ewww, why would I want my pigs-in-a-blanket to be sweet?” You just do. The butter and the brown sugar and the honey and the pecans – it just works.
Fun fact: I had this recipe on the blog years ago but hated the picture and eventually just deleted the whole post because I couldn’t stand having it on the internet. That says a lot because I have some pretty horrendous photos on this little blog. But it’s back now. And you should make it.
PS. Two more weeks until NFL games start!
Make sure you follow me around the internet!
- 1 14 ounce package Lil Smokies
- 2 cans crescent rolls
- 1 cup 2 sticks butter
- 6 tablespoons brown sugar
- 1 tablespoon honey
- 1 cup pecans coarsely chopped
Preheat oven to 375F. Spray a 9x13-inch baking dish with cooking spray.
In a saucepan, melt butter; stir in brown sugar and honey and stir until brown sugar is dissolved. Stir in pecans. Pour into the prepared pan.
Unwrap your crescents and separate into 8ths. Take each piece and cut into 3 triangles; roll a Lil Smokies in each piece and place on top of pecan mixture in baking dish. Repeat with remaining ingredients. (I always have 3 or 4 crescent rolls left so if you want, you can start dividing the crescents into 2 instead of 3 - or you can just bake the crescents as they're supposed to be baked!)
Bake in preheated oven for about 25 minutes or until golden brown.