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Sep 192015

Syrup Infused Pork Balls

Gimme a fork!!!!!!!!!!

Gimme a fork!!!!!!!!!!

Hey guys, gonna make it short tonight but wanted to add something that you might like to try tomorrow for your Sunday morning breakfast! Easy, simple and oh so scrumptious! I want to experiment with this one a little more and I hopefully will give you an even richer version for waffles next week, just don’t count all the calories please, as it is only a suggestion. Kenny and I loved this and will do it every time we enjoy a breakfast of waffles or pancakes! The syrup just sunk into the pork meat and gave it an extra UMPH! Do I have your attention yet? Waffle or pancake topping from out of the ordinary….

Syrup Infused Pork Balls
  • ½ lb bulk breakfast sausage, not links
  • 1-1/2 cups maple syrup, I used roasted pecan
  • Oops, that's it!
  1. Roll sausage into about ½ inch balls.
  2. Saute until golden brown on all sides and sausage is well cooked; drain of fat if any.
  3. Add syrup and simmer for about 10-15 minutes, turning frequently.
  4. Serve over your favorite waffles or pancakes.

Hope you enjoy and have a great Sunday. Football is back and so far Husband and I are tied with games so far, Wifey says that will change in her favor, hear me Husband…….. Probably sleeping on the couch again tonight, ha ha!!!!

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Dec 172012

Maple Syrup Cheesecake

If you’re a big fan of maple syrup like me, you’re going to love this cheesecake! Today is National Maple Syrup Day so I decided to add this recipe to our collection of different cheesecakes for you to enjoy during the holidays. It’s another manic Monday here and still not ready for Christmas with a few more gifts to buy for husband and some more decorations to get out. We still have to decorate our old maple syrup sleigh that sits at the front of driveway. We put a small tree in it and surround it with make believe Christmas presents wrapped and then we finish off with lights and poinsettias. Of course there is still cookie baking and grocery shopping on my to-do list too, so let me get going!

maple syrup cheesecake

Maple Syrup Cheesecake
  • 1 cup graham cracker crumbs + extra for sides of pan
  • 2 tbsp butter, melted
  • 3 pkg (8oz each) cream cheese, at room temperature
  • 3 large eggs
  • 1-1/2 teas vanilla
  • ¼ teas salt
  • 1-1/4 cups maple syrup
  • 1 cup sour cream
  • 2 tbsp honey
  • 1 teas vanilla extract
  • 1 cup chopped pecans (optional)
  1. Combine the cracker crumbs and the butter in a bowl and mix; lightly butter a 9-inch springform pan and dust the sides with crumbs.
  2. Press crumb and butter mixture into the bottom of the pan; chill.
  3. Beat the cream cheese in a large bowl until light and fluffy; add eggs, one at a time and mix well after each addition.
  4. Add the 1-1/2 teaspoons of vanilla, the salt and maple syrup and beat well.
  5. Pour mixture into the chilled crust and bake in a 350 degree oven for 45-50 minutes or until set.
  6. Combine the remaining ingredients and spread over the cheesecake and sprinkle with the pecans if desired: increase the oven temperature to 400 degrees and bake for an extra 5 minutes.
  7. Let cool, cover and refrigerate over night before eating.


For this recipe I like to use Mama’s Choice syrup as it has a lot of maple flavor………….enjoy!



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