Ingredients:
1 package (16 ounces) light kielbasa or turkey kielbasa
1 tube refrigerated crescent rolls
2 tablespoons spicy brown mustard
Directions:
1. Preheat oven to 375° F. Pat kielbasa dry with paper towels. Cut kielbasa crosswise into 3/4-inch-thick rounds; cut each round crosswise in half.
2. Unroll half of dough (4 triangles) from tube of crescent rolls but do not separate triangles; place on work surface.
3. Pinch 2 triangles together along perforations to make 6" by 3 1/2" rectangle. Repeat to make another rectangle; cut rectangles apart. Spread rectangles with half of mustard. Cut each rectangle crosswise in half, then cut each half crosswise into six 1/2-inch-wide strips to make 24 strips in all.
4. Loosely wrap mustard side of a dough strip around piece of kielbasa; pinch to seal. Place wrapped kielbasa on ungreased large cookie sheet. Repeat, placing pieces about 1 inch apart on cookie sheet.
5. Bake 13 to 15 minutes or until puffs are browned. Meanwhile, repeat with remaining half of crescent dough, mustard, and kielbasa.
6. When puffs are done, with spatula, transfer to warm platter. Serve warm.
Killer Quesadillas (Delish.com)
Ingredients:
1 teaspoon butter
1 flour tortilla
2 ounces cheddar, mozzarella, or Monterey jack cheese (or a combination), grated
sliced tomato (optional)
Browned meat or tofu (optional)
Chopped scallions (optional)
Diced avocado (optional)
Sprouts (optional)
Diced bell pepper (optional)
Directions:
1. Melt the butter in the skillet on medium heat.
2. Put the tortilla in the pan. Next, put the cheese and, if you like, a filling or two on half of the tortilla. Use the spatula to fold the other side of the tortilla over the fillings.
3. Cook for 2 to 3 minutes. Flip the quesadilla over, and cook 2 to 3 minutes more. Let the cheese cool for a minute before you take a bite. Put a little guacamole on top for extra flavor.
Boneless Buffalo Wings (Delish.com)
Ingredients:
3 tablespoons nonfat buttermilk
3 tablespoons hot pepper sauce
3 tablespoons distilled white vinegar, divided
2 pounds chicken tenders
6 tablespoons whole-wheat flour
6 tablespoons cornmeal
1/2 teaspoons cayenne pepper
2 tablespoons canola oil, divided
2 cups peeled carrot sticks
2 cups celery sticks
Directions:
1. Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
2. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.
3. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.
BBQ Cocktail Weenies
Ingredients:
2 packages (1 lb each) Little Weenies
1 bottle BBQ sauce (whatever variety you like - I used Sweet Baby Ray’s Honey BBQ)
Directions:
Put the weenies in the crockpot. Pour the BBQ sauce on top, stir to combine. Cover and cook on low for 4-6 hours.
Chewy Peanut Butter Cookies (seen previously here.) (Allrecipes.com)
Ingredients:
1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate
Directions:
Preheat oven to 375 degrees F.
In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Comments:
The first three were recipes Adam found and sent to me. They were each pretty easy. I messed up the first batch of quesadillas by forgetting to put cheese on the bottom so the top (when I flipped it) didn't stick. But I remedied that the second time so it was all good. The other two came off without a hitch. The crockpot did all the work on the weenies and I made the cookies in the morning after we decided to finally toss all the leftover cookies from our Christmas party. I left out the chocolate chips and still managed to break my cookie scoop. *sigh*
Taste-wise, I'm not going to be of much help. I ate one wedge of quesadilla, a tiny piece of the chicken, but mostly stuck to the spinach-artichoke dip (you can see it in the corner of the chicken picture.) Everyone said everything was good though, so you're probably safe to try them out. :)
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