Glazed Kielbasa Bites

Glazed Kielbasa Bites

Ingredients

• 2 lbs. kielbasa, sliced into ½ inch pieces
• 14 oz can pineapple slices, in juice, quartered
• 3 T teriyaki sauce
• 1 T sweet chili sauce
• 1 T honey
• 1 T pineapple juice (from can)

Make a Slow Cooker Maple Pork Roast

 

Instructions

1. preheat oven to 425 degrees
2. place a piece of pineapple on top of a slice of kielbasa and stick a toothpick into them
3. in a small bowl combine remaining ingredients
4. line a baking sheet with foil and spray with cooking spray
5. place kielbasa bites onto the baking sheet
6. brush glaze over tops and sides of bites
7. place in oven and cook for 15 to 20 min (keeping an eye on them)
8. remove and enjoy hot!

Author: Aubrey:  http://realhousemoms.com/glazed-kielbasa-bites/

Caramel Apple Trifle

 

Caramel Apple Trifle

Ingredients

• 3 tablespoons butter
• 4 cups chopped peeled tart apples (about 5 medium)
• 1 cup chopped walnuts
• 1/2 cup packed brown sugar
• 1 teaspoon apple pie spice, divided
• 1 package (8 ounces) Cream Cheese, softened
• 1 jar (12-1/4 ounces) caramel ice cream topping, divided
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes
• Additional apple pie spice, optional

Directions

• In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.
• In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping.
• In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.

Butterfinger Fudge

Butterfinger Fudge

Ingredients:

3 c. Candy Corn
1 c. Smooth Peanut Butter
1, 14 oz. Can Sweetened Condensed Milk
2 c. White Chocolate chips
Dark Chocolate for Dipping (like Wilton Dark Chocolate Discs or Ghirardelli Double Chocolate Candy Coating)

Directions:

Line a 9×9 pan with foil and spray with cooking spray.
In a medium saucepan over low heat, combine the candy corn and peanut butter. Stir occasionally. The peanut butter will start to melt and the candy corn will break down. When it gets to the point it looks like cookie dough texture, add in the sweetened condensed milk. Stir vigorously until everything is blended and the candy corn has melted into the mixture completely. It will get thick! Add the white chocolate chips and stir until the are fully melted and blended in with the mixture. Pour into the 9×9 pan and let cool completely. Cut into 1″ squares and drizzle or dip in dark chocolate.

Acorn Donuts

Acorn Donuts

Glazed donuts holes

Pretzel for stem

Chocolate sprinkles or crushed nuts

Adhere chocolate sprinkles with Nutella or chocolate icing, stick pretzel stick into donut hole and serve!

Sweet Sausage Rolls

 

Sweet Sausage Rolls

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 24 miniature smoked sausage links
• ½ cup butter, melted
• 1/2 cup chopped nuts
• 3 tablespoons honey
• 3 tablespoons brown sugar

Directions

1.     Unroll crescent dough and separate into triangles; cut each lengthwise into three triangles. Place sausages on wide end of triangles; roll up tightly.

2.     Combine the remaining ingredients in an 11-in. x 7-in. baking dish. Arrange sausage rolls, seam side down, in butter mixture. Bake, uncovered, at 400° for 15-20 minutes or until golden brown. Yield: 2 dozen.

Spinach-Cheese Balls

Spinach-Cheese Balls

1 box (9 oz) frozen spinach, thawed, squeezed to drain

1 cup Original Bisquick mix

2 cups shredded mozzarella cheese (8 oz)

1 egg

2 teaspoons Italian seasoning

1 teaspoon garlic salt

1 cup tomato pasta sauce, if desired

• 1 Heat oven to 400°F. Spray cookie sheet with cooking spray. In large bowl, mix all ingredients, except pasta sauce. Shape mixture into 1-inch balls; place on cookie sheet.
• 2 Bake 10 to 15 minutes or until golden brown. Immediately remove from pan. Serve with pasta sauce.

Expert Tips

Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.

Sausage Rolls

 

Sausage Rolls

- 2 pkts filo pastry sheets (At room temp. Thawed enough to roll)

- 2 pkts of gourmet sausages (Plain veal/Pork sausages) equivalent to 2lbs

- Half a bunch of Parsley

- 1 tablespoon of crushed garlic

- 1 tablespoon of curry powder

- 2 tablespoons of raw rice

- 1 cup of grated carrot

- 1 cup of grated granny smith apples

- Half a red onion (diced)

- 1 egg whisked (for glazing)

Preheat the oven to 365 Fahrenheit. Remove the skin from the gourmet sausages and place the filling into a large mixing bowl. Add the parsley, garlic, curry powder, raw rice, carrots, apple and red onions. Mix well and include salt/ pepper to your liking. (using your hands to mix is the best way!)

Place a filo pastry sheet on a wooden board. Spread the meat length ways to the edge of where your hands are and similar to a sushi, roll the sheet over the meat till half way of the pastry sheet.

Secure the pastry and meat with a brush of the whisked egg. This is to avoid the pastry coming apart in the oven. Then cut across till you are left with a log of pastry and meat. Cut again in to mini sized portions and place it on to a baking tray with baking paper. Repeat till all the pastry and meat have been used.

Brush over each portion with the whisked egg to allow for a golden brown top.

Place in the oven for 30-40mins (till the pastry browns and the meat is no longer pink)

Enjoy immediately with a tomato relish or simple tomato sauce!

Tip: While filling the pastry with meat, use a bit of oil on the palm of your hands to avoid the meat sticking.

Samoa Dip

Samoa Dip

Ingredients

• 8 oz. cream cheese, softened
• 8 oz. thawed cool whip
• ½ cup powdered sugar
• ⅛ cup caramel sauce, I used caramel ice cream topping in the jar
• ½ cup toasted coconut
• Chocolate sauce for drizzle (recipe follows)
• Caramel sauce for drizzle

Instructions

1. In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.
2. Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.
3. Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.
4. Serve with shortbread cookies, graham crackers or vanilla wafers.

Chocolate Sauce

• 2 cups sugar
• 4 Tbsp. flour
• 3 Tbsp. cocoa
• ½ cup butter
• 1 can evaporated milk
• 1 tsp. vanilla

1. Add sugar, flour, cocoa, butter and evaporated milk to a medium to large saucepan and bring to a boil for 2 minutes, stirring consistently.
2. After sauce as boiled for 2 minutes, remove from heat and stir in vanilla.
3. Sauce will thicken as it cools.

Source: http://www.chef-in-training.com/2015/02/samoa-dip/

Picante Glazed Meatballs

Picante Glazed Meatballs

1 pound lean ground beef

1/4 cup plain dry bread crumbs

1 egg, beaten

3 cloves garlic, minced

1 jar (16 ounces) Picante Sauce

1/3 cup grape jelly

1 tablespoon fresh thyme leaves

Heat the oven to 375°F.  Line a rimmed baking sheet with aluminum foil. Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl.  Shape the mixture firmly into 40 (1-inch) meatballs.  Place the meatballs onto the baking sheet. Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time. Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the mixture is reduced to 1 cup.  Stir in the thyme, if desired. Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally.  Serve the meatballs on toothpicks.

Nutter Butter Truffles

Nutter Butter Truffles

Ingredients:
makes about 32 truffles, depending on size
1 package nutter butters cookies
1 package (8 oz) cream cheese, softened
milk chocolate discs for melting (2-3 cups)
peanut butter for drizzling

Directions:
Crush nutter butters in food processor. Cut up softened cream cheese into chunks and add to food processor.  Pulse until combined into a dough.  Roll into small balls (about 1 inch).  Freeze for 10 minutes on a cookie sheet.  Melt chocolate discs in the microwave on low (50%) power setting, to avoid scorching or burning it.  If your microwave does not have this option, heat the chocolate in shorter intervals and stir between each bout of heat.  Stir until smooth and all chocolate is melted.  Using a toothpick or spoon, dip the nutter butter balls into the chocolate, letting the excess chocolate drip off.   Melt more chocolate, as needed.  Set the truffles on waxed paper to cool.
Microwave some peanut butter (you don’t need too much). Use a spoon or fork to drizzle the peanut butter on top of the truffles. Store in the refrigerator 1 hour or until firm. Keep refrigerated.

Note:  another way to easily coat balls with the melted chocolate, add balls in batches to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl.

Nacho Crescent Cups

Nacho Crescent Cups

1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations refrigerated seamless dough sheet

1/2 cup bean dip (from 9-oz can)

1/4 cup chopped green chiles (from 4.5-oz can)

1/4 cup finely chopped red bell pepper (1/4 medium)

1/2 cup finely shredded Colby-Monterey Jack cheese blend (2 oz)

Guacamole, if desired

Sliced ripe olives, if desired

•  Heat oven to 350°F.
•  If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
•  Cut each into 6 squares. Gently press squares into 24 ungreased miniature muffin cups (dough will not completely cover inside of cup; do not press too much).
•  Spoon about 1 teaspoon bean dip into each cup. Top each with 1/2 teaspoon chiles, 1/2 teaspoon bell pepper and about 1 teaspoon cheese.
•  Bake 15 to 20 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish each with guacamole and olives.

Crockpot Apple Kielbasa Bites

Crockpot Apple Kielbasa Bites

Serves 12 as an appetizer
Prep time: 10 minutes
Cook time: 6-8 hours on low
Ingredients
• 2 pounds fully cooked polska kielbasa sausage, cut into 1 inch pieces
• 3/4 cup brown sugar
• 1 cup chunky unsweetened applesauce
• 3 cloves garlic, minced
• red pepper flakes or cayenne, to taste
Directions
Combine all ingredients in a crock pot. Cover and cook on low for 6-8 hours until thoroughly heated through and pieces are tender.
NOTE: my crock is 6 quart in size. I did stir it a few times to prevent burning, but I don’t know if that was even necessary – the apple sauce mixture provides quite a bit of liquid as it cooks.

Chocolate Chip Cheesecake Dip

Chocolate Chip Cheesecake Dip

1 8 ounce block of cream cheese (softened)
1 stick of butter (1/2 cup, softened)
2 Tablespoons brown sugar
1/2 teaspoon vanilla
3/4 cup powdered sugar
3/4 cup mini chocolate chips
Mix together cream cheese, butter, powder sugar, vanilla and brown sugar with an electric mixer. Stir in chocolate chips. Serve with chocolate animal crackers or graham cracker sticks. When you refrigerate the dip it becomes more stiff. It then can be shaped into a ball and rolled in chopped pecans or more mini chips and you have a chocolate chip cheesecake cheese ball. I just leave it in the bowl, it will quickly soften.
Serve with fruit, vanilla wafer or cookie of your choice