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Bacon Wrapped Shrimp

This recipe is really great for parties. It’s a mild combination of sweet shrimp and smoked slightly salty bacon. The thin Sweet & Tangy marinade is a nice compliment.

Bacon Wrapped Shrimp


  1. Soak toothpicks in water while you are prepping.
  2. Partially cook bacon until no longer raw. It should still be flexible enough to be wrapped around the shrimp.
  3. Remove bacon from pan while warm.
  4. Cut bacon in half to create 2 wide, short strips.
  5. Wrap a strip of bacon around each shrimp and attach soaked toothpick to hold bacon in place.
  6. Preheat the grill on medium.
  7. Pour sauce into deep bowl that is wide enough to dunk the shrimp. I like to use a glass two cup measuring cup. Seems to be just the right size.
  8. Dunk each shrimp in sauce and place on the grill.
  9. Cook 5 minutes.
  10. Dunk again and flip to cook the other side.
  11. Repeat the process until the shrimp is cooked and the bacon and sauce are a nice caramelized color.

This recipe is also great with our award winning Sweet & Spicy sauce.

Prep Time: 10 minutes - Cook Time: 20 minutes ; Yield: 6 servings
Serving Size: 2

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Hawaiian Chicken and Bacon Skewers

This recipe is a great version of traditional Hawaiian style skewers with an added tweak – bacon! Sauce Goddess Sweet & Tangy Mop Sauce brings together the pineapple and pepper flavors into a mouthwatering tangy treat. It’s versatile enough for most any kind of meat, so if you’re in the mood for steak or just want to double up on the pork mix them in or swap out for the chicken.

Hawaiian Chicken and Bacon Skewers

  • 8 skewers (if they are wood, soak for 30 minutes in water)
  • 8 slices of bacon
  • 2 lbs chicken, boneless skinless thighs are nice and moist
  • 3/4 cup Sauce Goddess Sweet & Tangy Marinade and Mop sauce
  • 1 sweet onion, cut into chunks then separated into slices
  • 1 red bell pepper
  • 1 cup pineapple chunks

    Chicken Prep
  1. Cut chicken into 1-2 inch cubes.
  2. Place Sweet & Tangy sauce into a zip top bag and add chicken chunks.
  3. Remove most of the air and zip closed.
  4. Place in fridge overnight.
    Skewer Creation
  1. Start each skewer by first adding a pepper slice and then an onion slice.
  2. Add one end of a strip of bacon (one per skewer). Do "NOT" move the bacon down the skewer. You need to move it only far enough to get another ingredient on so it will be tightly woven.
  3. Add the chicken then move down slightly and add pineapple, onion and pepper.
  4. Gently stretch the bacon and run the skewer thru it a second time.
  5. Continue with chicken, onions, pineapple and pepper, weaving one strip of bacon every 2 " or so.
  6. Heat your grill to 300 at most.
  7. Place skewers on the grill and cook slowly to make sure the bacon and chicken are both cooked completely.
    Optional Added Tanginess
  1. Baste with fresh Sweet & Tangy Mop sauce as desired while the skewers are cooking.

Prep Time: 40 minutes - Cook Time: 20 minutes ; Yield: 4
Serving Size: 2

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Bacon Wrapped Jalapenos

This is much more fun (and sinful) than low cal ranch dipping sauce with raw peppers. It’s perfect for meals on the grill or tantalizing appetizer. It takes a bit more time but so worth it!


  • 8 whole jalapeno peppers (or mild mini bells)
  • 8 strips uncooked bacon, thin
  • ¼ cup Sauce Goddess Sticky Sweet or Sweet & Spicy sauce
  • 8 x ½ inch pieces of Monterey Jack or other good melting cheese
  • 16 toothpicks

  1. Soak the toothpicks in water so they won’t burn on the grill.
    Prepare Peppers
  1. Half cut lid of pepper by carefully slicing across halfway thru the pepper at the top just below the stem.
  2. Cut a side slit by carefully slicing down the length of the pepper 2/3 of the way down.
  3. "Manage the Heat:" Some of the seeds and ribs have to be removed to make room for the cheese but not all of them. If you want it good 'n spicy you can leave some in. If you use the milder mini peppers no seeds need to be removed.
  4. To remove seeds and rib open the pepper gently by pressing the end toward the stem. Using a small paring knife carefully cut the ribs where they meet the side of the pepper. Use the knife and pull at them. They should come out with slight resistance.
    Put It All Together
  1. Now that the pepper has some space, place one slice of cheese inside.
  2. Wrap uncooked bacon around pepper taking care to place the largest end of the bacon over the top slit and roll the bacon around to the tip then back to the top.
  3. Use 2 toothpicks to seal the pepper closed and hold the cheese inside while it melts by pushing them completely through in an X configuration.
  4. Grill over low/medium heat until the bacon is cooked.
  5. Baste with Sauce Goddess BBQ sauce of choice and continue cooking for 5 minutes.
  6. Put a little extra BBQ sauce in a bowl if you want some dipping sauce.

Prep Time: 1 hour - Cook Time: 20 minutes ; Yield: 4
Serving Size: 2

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BBQ Bacon Fatty

Known as the breakfast on BBQ competition mornings, it’s perfect for a group with a good appetite. When made with ground turkey it’s known as the “skinny fatty”. No matter what meat you choose it’s super delicious.

BBQ Bacon Fatty


    Meat Roll Prep
  1. Preheat the oven or smoker on 250 degrees.
  2. Add seasoning to ground turkey.
  3. Place a large piece of plastic wrap on a cutting board.
  4. Spread out the ground turkey into a square about 8-9".
  5. Sprinkle cheese over meat.
  6. Drizzle half the sauce over the cheese.
  7. Roll up into a 9" tube. Should be about 4" around.
  8. Press the ends closed to seal in the cheese.
    Bacon Lattice
  1. Again, on plastic wrap lay half the bacon side by side.
  2. Place the other half of the slices across the first set, alternating top and bottom to create a lattice with the bacon slices.
  3. Remove the plastic wrap from the meat roll and place it on the bacon lattice.
  4. Use the wrap to help close up the entire BBQ bacon fatty.
  5. Bake for 1 hour at 250. Or feel free to use your smoker.
  6. Baste with sauce once the bacon has begun to get crispy.
  7. Use a meat thermometer to make sure it's 165.
  8. Slice and enjoy!

Prep Time: 30 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 10 servings
Serving Size: 1 slice

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Bacon Caramel Bread Pudding

This is not your Grandma’s bread pudding. This dessert is a delicious combination of salty bacon and sweet caramel sauce. It’s the perfect ending to a meal for bacon lovers and those with a sweet tooth alike.

Bacon Caramel Bread Pudding-Gluten Free

  • 1/2 lb. bacon, diced
  • 10 oz. Udi's Gluten Free Bagels or Hamburger Buns - approx 3 buns/bagels
  • 1 Tbsp butter
  • 4 ea eggs, large
  • 1 tsp vanilla
  • 3 cups 2% milk
  • 1 tsp nutmeg, fresh grated
  • 1 Tbsp Sauce Goddess Moroccan Twist spice rub
  • 1 cup Mrs. Richardson's Caramel Sauce (or any other gluten free caramel sauce)
  • 2 Tbsp brown sugar

  1. Cook bacon until barely crispy (about 10 minutes). Remove from the pan and pat dry with paper towels. Break into pieces and divide into 6 portions for each ramekin.
  2. Butter six 4"-5” ramekins. You can use larger or smaller ramekins but will need to adjust the cook time accordingly.
  3. In a large bowl whisk together eggs and vanilla. Add milk and whisk until completely combined.
  4. Mix in Moroccan Twist, nutmeg, and caramel sauce to the egg mixture. Set aside.
  5. Break or dice the bread into 1 inch cubes (crust on).
  6. Gently combine the bread and eggs. Do this carefully and quickly so as to not break apart or over soak the bread cubes.
  7. Place soaked bread cubes into ramekin until one third full.
  8. Place a few pieces of bacon on top.
  9. Repeat with another layer of bread then bacon and finally bread until all the ramekins are full.
  10. Sprinkle brown sugar evenly on each.
  11. Pour very hot water into a large roasting pan 1" up the sides.
  12. Add the 6 ramekins carefully so you don't get any water into the pudding.
  13. Cover loosely with foil so the top doesn't burn.
  14. Bake until slightly firm and done in the center. Approximately 40-50 minutes.
  15. Remove from the oven and let rest for 10 minutes.

If you want to use regular bread, pick one that dense and firm and soak it for 15 minutes. The softer the bread the mushier the bread pudding.

Hot water bath is used to keep the pudding moist. Using a large roasting pan allows for plenty of room around each ramekin. Make sure you test and all your ramekins will fit in one pan.

Prep Time: 20 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 6
Serving Size: 1 ramekin

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Fiber Joe Gives Sauce Goddess Thumbs Up

Fiber Joe of I Love It Spicy fame interviews Jennifer Reynolds, the Sauce Goddess, on the floor of the 2014 Fiery Food Show in Albuquerque, NM. He tries out several of our new limited edition sauces and talks about how his daughter will only eat Sticky Sweet sauce on her food.

Some of these special run sauces are only available at events, so see when the next one is near you to try them out. The burger toppings seem to be a fan favorite so far!

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Sassy Saucy WRAP It Up Buffet Bar

This recipe is designed for that perfect Super Bowl Football Party. All the prep can be done ahead of time and then just set it out and let your guests assemble their very own wrap. These are small size but when they are full, they will fill you up for sure. Lay out all the following ingredients on big cutting board or platter. Give your guests place to assemble.


  • 10-12 " flour tortillas or wraps (for gluten free, use rice flour tortillas found in any store's gluten free section or large iceberg lettuce leaves)
  • whipped cheesy spread (see recipe)
  • rotisserie chicken (sliced in chunks)
  • pastrami slices
  • salami slices
  • dill pickles
  • sliced black olives
  • lettuce
  • bacon chutney (see recipe)
  • avocado
  • sliced tomatoes or sun dried tomatoes
  • spicy mustard dip (see recipe)

  1. Make cheesy spread, bacon chutney and mustard dip ahead of time and store in fridge.
  2. Can cut up all other ingredients and store in fridge.
  3. Can heat tortillas if you prefer but not required.
  4. Put everything out in a buffet layout for people to make their own wraps.

This recipe is mostly prep. Your guests will create the wrap themselves.

Suggest your guests start by slathering the cheesy spread on half the tortilla. Place chicken on the half without the cheese, then add toppings laying things like salami or pastrami slices on the cheesy side. Start by rolling the chicken side because the cheese spread helps "glue" the wrap together and keep the contents from falling out.

Prep Time: 2 hours - Cook Time: 5 minutes ; Yield: 12
Serving Size: variable

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Bourbon and Bacon Baked Beans

These are some great baked beans for tailgating, summer picnics or any other events that call for plain old brown beans.



  1. Preheat oven to 350 degrees. This can be done on a smoker too. It’s delicious.
  2. Cook bacon and onions until onions are translucent. Remove excess fat.
  3. Add garlic and cook until the garlic is tender.
  4. Remove pan from heat and add bourbon. Use stick lighter to carefully ignite the bourbon. It will flame up. Stir gently to cook off all the alcohol.
  5. Add Sauce Goddess Sticky Sweet Grill Glaze and beans. Stir to combine.
  6. Place in baking dish or cast iron pan. Bake 30 minutes or smoke 60 minutes.

Prep Time: 5 minutes - Cook Time: 1 hour, 15 minutes ; Yield: 4 servings

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Bacon Chutney

Bacon Chutney

If you're looking for a fun and tasty appetizer then grab your crackers and try this at your next party.



  1. Mix ingredients in pan and cook over medium heat until thick.
  2. Pour over goat cheese or cream cheese for a unique appetizer, or use as a condiment topping.

Prep Time: 20 minutes - Cook Time: 15 minutes

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Bacon and Asparagus Stuffed Pasta

If you love bacon you have to try out this recipe!


  • 2 cups asparagus, sliced into 1/2” pieces
  • 1 cup mascarpone cheese
  • 3 garlic cloves, minced
  • 2 pkg pancetta, diced
  • 2 Tbsp butter, unsalted
  • 2 shallots, minced
  • 4 Tbsp fresh sage leaves, julienne (about 20 leaves)
  • 2 Tbsp flour
  • 2 cup milk (2%)
  • 1 pkg wonton wrappers (fresh pasta is also an option)
  • 1-2 Tbsp sea salt
  • salt and pepper to taste
  • Garnish with fresh grated Parmesan cheese and sage leaves

  1. In a fry pan, saute 1 pkg of pancetta and asparagus until done. Add garlic and continue cooking until garlic is tender.
  2. Remove from the pan and let cool. Reserve pan for creating the sauce.
  3. Place pancetta mixture in a food processor with mascarpone cheese. Pulse to blend the asparagus slightly. Set aside.
  4. In the same pan, saute the remaining pancetta. Add butter, shallots and sage leaves over low heat. Continue cooking until the shallots are limp.
  5. Add flour to the pancetta sage butter, creating our roux. Cook for a couple of minutes to cook the flour a bit.
  6. Add milk and let warm over low heat. If the sauce gets too thick, add more milk. Taste here to adjust seasoning of sauce if needed.
  7. Bring several cups of salted water to a boil.
  8. Lay out one wonton wrapper, place a tsp of pancetta filling slightly off-center. Moisten 2 edges with water and fold over to form half triangle. Repeat until filling is gone.
  9. Cook pasta in boiling water a few at a time. They only take 3-5 minutes. Remove gently.
  10. This gets plated as they are done. A small amount of sauce, pasta, more sauce then garnish.
  11. Serve with a very light dusting of fresh grated Parmesan cheese and julienne sage leaves.

Prep Time: 10 minutes - Cook Time: 50 minutes ; Yield: 6 servings

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