SHOTS RECIPES RECIPES

Steps:

• Line a 9-inch square baking pan with a sheet of parchment paper. Spray the bottom and sides with nonstick cooking spray and set aside.
• In a small pot, add the sugar, 2 cups of the hard cider and 2 cups water. Sprinkle the gelatin over top and allow it to rest for 1 minute.
• Over low heat, stir the mixture together until the gelatin is fully dissolved. Remove from the heat and stir in the remaining 2 cups hard cider and edible gold glitter. Pour the mixture into the.
• prepared baking pan and refrigerate until set, at least 4 hours and up to overnight.
• When ready to serve, trace the edges of the pan with a knife to release the gelatin mixture from the sides. Flip the gelatin out onto a plate or baking sheet and gently peel away the parchment to reveal the glittery surface. Use a 4 1/4-inch lightning bolt cookie cutter to cut out 12 shots and arrange on a platter for serving.
• Special equipment: a 4 1/4-inch lightning bolt cookie cutter.
• Cook's Note: Edible gold glitter can be found in specialty baking stores and online; make sure it is labeled "edible.".

Steps:

• When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
• In a medium bowl, mix together the cream cheese, green chiles, shredded cheddar, chile powder, and Honey Hog BBQ Rub until well combined.
• Slice the sausage into 1/2-inch-thick rounds. Cut the bacon strips in half crosswise. Wrap a half-slice of bacon around each piece of sausage, securing with a toothpick, to create mini bowls.
• Fill the bowls with the cream cheese mixture. Sprinkle more Honey Hog BBQ Rub on top.
• Arrange the pig shots, cream cheese side up, directly on the grill grates. Close the lid and cook until the bacon is crispy and golden brown, about 45-60 minutes.
• Remove the pig shots from the grill and let cool for 10 minutes before serving. Enjoy!