4 slices bacon
1/2 lemon
1 small onion, halved and diced
2 tablespoons beef bouillon granules
1 jar bittersweet chocolate syrup
3 tablespoons molasses
1 teaspoon chopped fresh thyme
1 teaspoon dried rosemary (optional)
1 teaspoon Caribbean rum
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, fry the bacon until crisp and crumbled. Remove bacon and set aside. Stir in lemon juice, onion and beef bouillon granules. Stir in orange zest, honey and chocolate syrup.
Butter or margarine, press the bacon evenly into the bottom of the greased cookie sheet. Spread some of the bacon mixture out about 1/2 inch round. Place chocolate caramel in low heat and gently brush over the top of the baked pie, removing pits and grooves visible on the foil.
Trim crust to size of English muffin pan using short metal tools. Spread rims of sausages thickly over crust. Beat the butter or margarine in a small bowl when mixing together cream and bourbon or rum. Rub crumbs on both sides of crust, overlap gently, and microwave until the crumbs have melted.
Spread 1/3 cup blueberry-strudel mixture directly onto portions of foil that you desire to seal. Spread remaining blueberry cream carefully over the crust and reserve 1 cup cool whip cream for garnish.
Bake in preheated oven for 65 minutes, or until raspberry preserves begin to brown on the top and center of pie. Serve chilled.
We made this but chilled it. it was still bomb! so good as appetizer or main course for a party. i also used applesauce instead of oil. this was super easy and quick. i may do again imo
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