Mini Bacon-Wrapped Sausages

This is a Betty Crocker recipe

Makes 40 appetizers



Ingredients
1 lb bacon (14 slices)
1 package (1 lb) cocktail-size smoked link sausages (40 sausages)
3/4 cup ketchup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon white vinegar
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
1 Set oven control to broil. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.
2 Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.
3 Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.
4 Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.
5 Bake about 20 minutes or until hot and bubbly.
Serve hot.

Aunt Sandy's Clam Dip

16 oz sour cream
8 oz cream cheese
1 teasp garlic powder
1 teasp season salt (Lawry's)
1 1/2 teasp Tabasco
1 1/2 teasp lemon juice'
1 teasp Accent
1 sm can (6oz) minced clams (drained)

Mix all together and chill
Good with fritos, chips, or crackers

Mexican Chicken Ring

found this recipe here.... she has a great Picture tutorial showing how it is put together... http://jennasjourneyblog.blogspot.com/2011/05/mexican-chicken-ring.html can't wait to make this...I remember having this at a Pampered Chef party years ago...this is very yummy!!


Ingredients:
3 cooked & shredded chicken breasts
1 cup grated Cheddar cheese plus some for sprinkling on top
1 cup grated Monterey Jack cheese
¾ can of Rotel & all of the juice
3/4 cup light sour cream
1 package taco seasoning
2 rolls of regular sized crescent rolls
1 lime (juice)
2/3 cup finely crushed tortilla chips plus some for sprinkling on top

Combine chicken, Rotel, tortilla chips, sour cream, taco mix, cheese and 2T of lime juice.

Unroll and separate crescent dough. Arrange triangles on a baking sheet making a circle with wide ends overlapping in the center and points toward outside. Spread chicken mixture evenly into the center of the ring.
Fold the points of the crescents in and over. Sprinkle with remaining cheese and tortilla strips and bake at 375 for 20 minutes

Jalapeno Poppers

found this here....they look soooo yummy! http://aisletoaloha.blogspot.com/2011/01/pop-em-like-theyre-hot.html


You will need a can of Pillsbury Crescent dough, cream cheese, 2-3 fresh jalapeños, and bacon (if you want... I always want bacon.) Oven pre-heated to 350 degrees F.

Chop the jalapeños into small pieces. Clean out the seeds. Don't stick your fingers in your eyes or mouth for the rest of the day.

Cut the bacon into pieces and then cook it up. I usually cut it up first cuz then you have nice, neat pieces and it doesn't get too crumbly. Just watch it so it doesn't burn. Unless you like burnt bacon. But that's weird.

Roll out your dough. It's perforated into triangles, but I cut each triangle in half with a pizza cutter and do one popper on each half. Does that make sense?. You can do it without cutting the crescents in half, and they'll just be a little bigger than bite size.


Layer a small dollop of cream cheese, a piece or two of jalapeño, and bacon.

Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so the insides don't gush out.

Bake 10-15 minutes at 350 and munch away!

Graham Streusel Coffee Cake

1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted

1 package (18 1/2 ounces) yellow cake mix

1/2 cup confectioners' sugar
1 tablesoon milk

Combine the first five ingredients; set aside. Prepare cake mix according to package directions.
Pour half of the batter into a greased 13 x 9 baking pan. Sprinke with half of the graham cracker
mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham
cracker mixture. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk drizzle over cake.
Yield: 12 - 16 servings.

Snow Grapes

These are delicious
Yield 12 servings

Ingredients
4 pounds seedless grapes
1 cup sour cream
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
Directions
1.Remove grapes from stems, rinse, and set aside to dry. Mix together the sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.

Caramel Apple Cream Cheese Cookie Bars

found this here.... http://picky-palate.com/2009/09/10/caramel-apple-cream-cheese-cookie-bars/



Caramel Apple Cream Cheese Cookie Bars

3 Tablespoons melted butter

3 Cups Golden Graham Cereal, ground in food processor

1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts

8 oz softened cream cheese

1/4 Cup sugar

1 teaspoon vanilla

21 oz can apple pie filling

1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)

9.5 oz Kraft Caramels

1/2 Cup half and half

1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.

2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired). Next top with remaining cookie dough, breaking off into little pieces evenly over top. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.

9 squares

Chocolate Peanut Butter Cheesecake Lollipops

found this recipe here
http://savvima.com/2010/05/11/chocolate-peanut-butter-cheesecake-lollipops/



Ingredients:

Cheesecake-
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter

Chocolate-
5 tablespoons butter
12 ounces semisweet or bittersweet chocolate chips

Directions:

1. Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

2. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

3. Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate overnight.

4. Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

5. Meanwhile, put the butter and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly.

6. Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks.

Broccoli and Cauliflower Salad

Ingredients:
1 head cauliflower
1 bunch broccoli
1 small onion, sliced and separated(I prefer red onion and I dice it,amount is up to you)
1/2 cup mayonnaise
1/3 cup vegetable oil (I use olive oil)
1/3 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, cooked and crumbled
hand full of raisins
chopped nuts can be added or optional
Preparation:
Wash and trim broccoli and cauliflower. Break cauliflower and broccoli into florets. Combine remaining ingredients except bacon. Toss gently till well covered with the dressing mix and chill several hours or overnight Garnish with bacon.

Cheesy Mashed Potato Casserole

I found this here http://www.copykat.com/2010/12/24/cheesy-mashed-potato-casserole/

Yield: 8 servings.
Instant Mashed Potatoes – prepared according to package directions for 8 servings
3/4 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 cup French’s Fried Onion Rings
3/4 cup shredded cheddar cheese
Preheat oven to 350 degrees. Prepare instant mashed potatoes according to the package directions. Add sour cream, chives, parsley, and pepper to mashed potatoes. Place mashed potatoes in a 1 1/2 quart casserole dish. Top mashed potatoes with cheddar cheese, and sprinkle the French’s Onion Rings around the edge of the casserole. Bake for about 20 minutes or until cheese melts.

This dish can be made ahead and then reheat later. If you are going to reheat this dish later, add the shredded cheese, but wait to top with the French Fried Onion Rings until you are ready to reheat this dish.

Chicken Ball

Chicken Ball

1 can chicken (I chop mine up)
1 pkg dry ranch dip, do not prepare
1 pkg cream cheese softened
chopped nuts, I use pecans

Mix Chicken, ranch and cream cheese
roll in nuts
serve with crackers (I like wheat thins) .

Sausage Cream Cheese Rotel Dip

I found this recipe here... http://momandwife.com/2010/12/sausage-cream-cheese-rotel-dip/

Ingredients:
3 (8oz) blocks of Philadelphia Cream Cheese
1 can Rotel tomatoes
1 (16oz) Jimmy Dean Sausage

Directions:
Brown your sausage, drain.
Pour everything together in a crock pot or saucepan and heat through. Serve with tortilla chips, a baguette or whatever floats your boat. Keep warm while serving.

Potato Bake

Potato Bake
•One 2 lb. bag frozen Ore-Ida hash browns (the cubed kind) thawed
•12 oz sour cream (about 3/4 of a 16 oz. container)
•2 cups shredded cheddar cheese ( 8 oz bag is 2 cups)
•1 can cream of chicken soup (DO NOT DILUTE)
•1 stick butter, melted
•1/2 cup chopped onion, optional (great with or without)
•1 teaspoon salt
•dash of black pepper
Topping mixture:

•Plain corn flakes, crushed (sprinkle as much as you'd like to cover the top)
•1/2 stick melted butter
Directions:

Mix all of the ingredients except the topping mixture. Spoon into greased casserole dish. Top with crushed corn flakes and drizzle with the 1/2 stick melted butter. Bake at 350 for 1 hour or until golden in color and bubbly.

Baked Overnight French Toast

1/4 cup butter, room temperature
12 3/4 inch slices French bread
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar

In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
In the morning, preheat oven to 400F degrees.
Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.
Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.
Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.

Mini Bacon-Wrapped Sausages

This is a Betty Crocker recipe

Makes 40 appetizers



Ingredients
1 lb bacon (14 slices)
1 package (1 lb) cocktail-size smoked link sausages (40 sausages)
3/4 cup ketchup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon white vinegar
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
1 Set oven control to broil. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.2 Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.3 Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.4 Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.5 Bake about 20 minutes or until hot and bubbly. Serve hot.

Mounds Cake

1 package chocolate cake mix
1 cup margarine melted
1 cup milk
3/4 cup sugar
24 large marshmallows
1 14 oz. bag coconut
1 12 oz. bag chocolate chips

Mix cake as directed on box. Add 1/2 cup margarine. Bake in 350 degree oven in a shallow greased jelly roll pan about 15 minutes. Heat milk, sugar, marshmallows and coconut. Cook until marshmallows are melted, stirring constantly. Put on warm cake. In saucepan, mix remaining margarine and chocolate chips. Cook until chips melt. Spread over cake.

Chocolate Oreo & Peanut Butter Trifle

I found this @ http://penniesonaplatter.com/2010/04/02/chocolate-oreo-peanut-butter-dessert/

can't wait to try it!!! YUMMMM

1 package Oreos
3/4 stick butter, melted
3/4 cup peanut butter
1 cup powdered sugar
8 oz cream cheese, at room temperature
16 ounces whipped cream topping (Cool Whip or homemade)
1 large package instant chocolate pudding mix
2 cups milk
2 Butterfingers, crushed

Lightly spray a 9×13″ pan with nonstick spray. Crush Oreos in a food processor or blender. In a medium bowl, mix the crushed Oreos and melted butter until thoroughly incorporated. Press into the bottom of the pan.

For the second layer, mix the peanut butter, powdered sugar and cream cheese with a stand mixer fitted with the paddle attachment. Stir in half of the whipped cream. Layer on top of Oreo crust.

For the third layer, whisk chocolate pudding mix into the 2 cups milk and let set to thicken for 2 minutes. Spread into pan over the peanut butter layer.

Top with remaining whipped cream and sprinkle with crushed Butterfingers.

Cover with plastic wrap or foil and keep refrigerated until ready to serve.

Pizza Dip

1 package cream cheese, softened (8oz)
1 jar (14oz) pizza sauce
1/3 cup chopped onion
1 1/2 cups mozzarella cheese, shredded
1 can (6oz) sliced black olives
2 ounces sliced pepperoni

Press cream cheese in bottom of 9-inch glass pie plate. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 350° for 25 minutes. Serve with corn chips or your favorite crackers.
Serves 8 to 10.

Old Bay Hot Crab Dip

1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
2 teaspoons OLD BAY® Seasoning
1/2 teaspoon ground mustard
1 pound lump crabmeat
1/4 cup shredded Cheddar cheese

Preheat oven to 350°F. Mix cream cheese, mayonnaise, Old Bay and ground mustard in medium bowl until well blended. Add crabmeat; toss gently. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay, if desired. Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread. Makes 3-½ cups.

Crumb Coffee Cake (like Hostess crumb cakes)

The Grandkids and I made this IT IS WONDERFUL!!!! this is definitely a keeper!!!

1 box pudding-in-the-mix yellow cake (must contain pudding)

CRUMBS
1  cup butter, softened
2 cups flour
1 1/2 cups brown sugar
3 tablespoons cinnamon
2 tsp vanilla

Prepare the pudding-in-the-mix cake as directed on the box (usually 3 eggs, veggie oil, water). Pour into a greased/floured 9 x 13 pan.

Bake, as directed, but it is important to take it out 10 minutes before it is completed!( I use a glass 9x13 and bake for 25 minutes the first time and 15 minutes after you put the topping on)

While cake is baking, mix all the crumb ingredients into a very large crumb consistency.

Gently place the crumbs on the not-so-done cake. (It's OK if they fall into the batter). Warning: This will be lots of crumbs; it will most likely end up being a heavier crumb layer than cake...that is why my friends and family like it so much! (I try to put as much as possible on the outside edges and less in the middle)

Put the cake back into the oven for the additional 15 minutes (check with toothpick in middle)

Once cool, sprinkle with lots of powdered sugar (or prepare a simple glaze to drizzle over crumbs).
(I use a powdered sugar, vanilla and water glaze)

This was edited on 3/23/14