My new "special" recipe

I know that at Christmas time you are supposed to post sweet Christmas dream recipes, but I'm not really into sweets all that much. I will post some, but my new recipe that we cannot seem to get enough of is......ta da.....

Brussel Sprouts with bacon. Ok, I know that some people don't like brussel sprouts. I think that you should have that right, but first try them cooked right instead of mushy little tiny cabbages cooked until they just squish and slide in your mouth. It's a texture thing too you know.

Brussel Sprouts with Bacon

Choose your amount of brussel sprouts. For Thanksgiving I could only find one bag (16 oz I think) of the frozen and a box of the fresh. If you use the fresh make sure that you clean them well. Take off a few of the outer leaves until you have a fresh compact sprout. Cut the end of the stem off and slice them in half through the stem (top to bottom). Frozen ones leave whole.

With the 2 lbs of sprouts, I used about a 1/2 pound of bacon. I use scissors to chop it into little pieces. I find that it's much easier to cut into little pieces with the scissors than it is with a knife. I fried the bacon until almost crisp. Drained some of the fat off, but left some because it helps them not to stick to the pan.

Add the brussel sprouts and a small amount (1/3 cup) of water to the pan. Cover with a lid and stir every 2 minutes or so. I take them out when they are just steamed through. I want to have the fresh ones be slightly firm, but still cooked. That way they still crunch. If you make it half frozen-half fresh, the fresh ones will be cooked a little more, so there's a difference in texture there.

Sprinkle with a little salt and pepper and serve. It's yummy!