1 pound kielbasa sausage, sliced 1/4 inch thick
2 cups ketchup
1 cup packed dark brown sugar
1/2 cup red wine vinegar
1/2 cup water
1 tablespoon Dijon mustard
1 tablespoon Worcestershire
2 garlic cloves, minced
salt
Tabasco
about 70 3/4 inch meatballs (cooked)
Cook the kielbasa in a large Dutch oven over medium heat until lightly browned, about 5 minutes. Add the ketchup, brown sugar, vinegar, water, mustard, Worcestershire, and garlic. Bring to a simmer and cook for 15 minutes.
Add meatballs to the sauce and cook for 10 minutes. Season with salt and Tabasco. Transfer to a bowl and serve immediately or keep warm in a crockpot for up to 4 hours.
Serves 20 – 30 people
1 pint fresh strawberries, halved
1-1/2 cups green grapes
cheddar and Monterey Jack cheese cubes
1 cup (8 ounces) vanilla yogurt
1/2 cup sour cream
2 tablespoons honey
1/2 teaspoon ground cinnamon
On 12 wooden skewers, alternately thread the strawberries, grapes and cheese cubes. For dip, in a small bowl, combine the yogurt, sour cream, honey and cinnamon. Serve immediately or refrigerate. Yield: 12 kabobs (1-1/2 cups dip).
1 bag wrapped caramels
2/3 cup half & half
8 ounces cream cheese softened
1/2 cup brown sugar
1/2 cup chopped peanuts
2 Skor candy bars, chopped
Unwrap caramels and place into a saucepan. Heat on low and add half & half. Heat and stir so it doesn’t burn. In mixer cream the cream cheese until fluffy then add the brown sugar; mix well. Spread onto a platter. When caramel is melted and smooth remove from heat. Cool for 10 minutes. Spread onto cream cheese layer. Sprinkle on nuts and chopped Skor bar. Serve with fruit
1 tub strawberry cream cheese
1 tub marshmallow crème
4 ounces cool whip (optional)
Beat the cream cheese with a mixer until fluffy then add the marshmallow. Mix well. Stir in cool whip if desired (makes it go further.) Serve with fruit
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/4 cup mini chocolate chips
Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Bake for 8-9 minutes.
Makes 24 mini pancake muffins.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.
