Leader Enterprise - Dec 19, 2018 - Party Helps

It's party time! December is known as the month when we spend money left and right. I'm here to help you with some easy and somewhat frugal menu ideas. 

The secret to great entertaining? It doesn't have anything to do with the foods you prepare, the drinks you serve, or the music you play. It's all about being friendly and adding that spice of personalized imagination to each and every little piece of celebration. You should be happy and joyful when your guest come to the door. Don't stress about what you have to offer, stay within your budget and you will have the best party ever. Make your guests feel like they are part of something magical. It is the holiday season, of course.

Crockpot Cranberry Sauerkraut Meatballs

These meatballs are a favorite holiday dish. Even folks who think they don't like sauerkraut end up loving this dish too. Recipe is easily doubled. 

CROCKPOT CRANBERRY SAUERKRAUT MEATBALLS

1 (14 ozs) can whole-berry (or jellied) cranberry sauce

1 (14 ozs) can sauerkraut, rinsed and drained well

1 (12 ozs) bottle chili sauce

3/4 c. brown sugar

1 (2#) pkg. frozen fully cooked original meatballs

In 4-qt.slow cooker, combine cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs; cover and cook on low 3-4 hrs. or until heated through. Yield: 5-1/2 dozen delicious meatballs!!

I know I've shared this pretzel recipe before, but it's too good to pass up when feeding a crowd.  Very simple recipe and can be made ahead. Addicting! Is perfect for gift giving also. 

Ranch Pretzels (3 Ingredients)

RANCH PRETZELS    

2# mini pretzels (or 2-20 ozs. bags)

1 (12 ozs) bottle Orville Redenbacher butter-flavored oil

1 pkt. (1 oz) ranch dressing mix, dry

Place pretzels in large 2 gal. ziploc bag (I use a clean 13 gallon garbage bag) and pour oil over pretzels. (I place the bag in a pan to keep the oil from going through the bag onto the counter). Shake bag to cover pretzels evenly with oil - sprinkle dressing mix over and shake again until mixed well. Shake bag about every 2 hours for several hours.  Let set overnight - keep in a sealed container. They keep well for several weeks stored in sealed container. 

PECAN PIE MINI MUFFINS 

1 c. packed brown sugar

1/2 c. all purpose flour

1 c. chopped pecans

2/3 c. butter (no substitutes), softened 

(not melted)

2 eggs  

Preheat oven to 325. Combine sugar, flour and pecans; set aside. In large bowl, combine butter and eggs; blend with mixer or whisk, until well blended. Stir both mixtures together until moistened. (I blend by hand). Fill greased and floured or paper-lined mini muffin cups 2/3 full.  Bake 16 - 18 minutes. Yield: about 2-1/2 dozen 

Crockpot Candy (for a crowd)

CROCKPOT CANDY

1 (20 ozs) pkg. white almond bark

1 (4 ozs) box German chocolate baking squares

1 (12 ozs) bag semi sweet chocolate chips 

1 (16 ozs) jar dry roasted peanuts

1 (16 ozs) jar unsalted dry roasted peanuts 

Turn crockpot on high.  Break almond bark into pieces and place in crockpot. Break German chocolate baking squares on top of almond bark, then add semi sweet chocolate chips.  Place lid on crockpot. (Tip: Place a paper towel under lid to catch moisture) DO NOT STIR FOR FIRST HOUR. Then, turn crockpot on low. Pour in the peanuts and stir. Place the lid on and stir candy every 15 minutes for the second hour.  Turn off crockpot.  Drop candy by tablespoonsful onto waxed paper and let cool until firm.  Store in airtight container.  Keeps well in refrigerator for weeks. Yield: about 30 - 40 pieces

MINI BROWNIE TREATS  

1 box (9" x 13" pan size) fudge brownie mix

48 striped chocolate (peppermint) candy kisses, unwrapped 

Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18-20 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen yummy little treats

"Gifts of time and love are surely the basic ingredients of a truly merry Christmas" ~ Peg Bracken 

The Leader Enterprise - Nov 28 2018 - Post-Thanksgiving Recipes

Crockpot Candy for a Crowd

It's party time! December is known as the month when we spend money left and right. I'm here to help you with some easy and somewhat frugal menu ideas. 

Wishing you a wonderful holiday as we celebrate the Reason for the Season!

Crockpot Cranberry Sauerkraut Meatballs (Over the top delicious!)

The secret to great entertaining? It doesn't have anything to do with the foods you prepare, the drinks you serve, or the music you play. It's all about being friendly and adding that spice of personalized imagination to each and every little piece of celebration. You should be happy and joyful when your guest come to the door. Don't stress about what you have to offer, stay within your budget and you will have the best party ever. Make your guests feel like they are part of something magical. It is the holiday season, of course.

These meatballs are a favorite holiday dish. Even folks who think they don't like sauerkraut end up loving this dish too. Recipe is easily doubled. 

CROCKPOT CRANBERRY SAUERKRAUT MEATBALLS

1 (14 ozs) can whole-berry (or jellied) cranberry sauce

1 (14 ozs) can sauerkraut, rinsed and drained well

1 (12 ozs) bottle chili sauce

3/4 c. brown sugar

1 (2#) pkg. frozen fully cooked original meatballs

In 4-qt.slow cooker, combine cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs; cover and cook on low 3-4 hrs. or until heated through. Yield: 5-1/2 dozen delicious meatballs!!

I know I've shared this pretzel recipe before, but it's too good to pass up when feeding a crowd.  Very simple recipe and can be made ahead. Addicting! It's perfect for gift giving also. 

RANCH PRETZELS     Simple Ranch Pretzels

2# mini pretzels (or 2-20 ozs. bags)

1 (12 ozs) bottle Orville Redenbacher butter-flavored oil

1 pkt. (1 oz) ranch dressing mix, dry

Place pretzels in large 2 gal. ziploc bag (I use a clean 13 gallon garbage bag) and pour oil over pretzels. (I place the bag in a pan to keep the oil from going through the bag onto the counter). Shake bag to cover pretzels evenly with oil - sprinkle dressing mix over and shake again until mixed well. Shake bag about every 2 hours for several hours.  Let set overnight - keep in a sealed container. They keep well for several weeks stored in sealed container or ziploc bag. 

PECAN PIE MINI MUFFINS 

1 c. packed brown sugar

1/2 c. all purpose flour

1 c. chopped pecans

2/3 c. butter (no substitutes), softened 

(not melted)

2 eggs  

Preheat oven to 325. Combine sugar, flour and pecans; set aside. In large bowl, combine butter and eggs; blend with mixer or whisk, until well blended. Stir both mixtures together until moistened. (I blend by hand). Fill greased and floured or paper-lined mini muffin cups 2/3 full.  Bake 16 - 18 minutes. Yield: about 2-1/2 dozen 

CROCKPOT CANDY

1 (20 ozs) pkg. white almond bark

1 (4 ozs) box German chocolate baking squares

1 (12 ozs) bag semi sweet chocolate chips 

1 (16 ozs) jar dry roasted peanuts

1 (16 ozs) jar unsalted dry roasted peanuts 

Turn crockpot on high.  Break almond bark into pieces and place in crockpot. Break German chocolate baking squares on top of almond bark, then add semi sweet chocolate chips.  Place lid on crockpot. (Tip: Place a paper towel under lid to catch moisture) DO NOT STIR FOR FIRST HOUR. Then, turn crockpot on low. Pour in the peanuts and stir. Place the lid on and stir candy every 15 minutes for the second hour.  Turn off crockpot.  Drop candy by tablespoonsful onto waxed paper and let cool until firm.  Store in airtight container.  Keeps well in refrigerator for weeks. Yield: about 30 - 40 pieces

MINI BROWNIE TREATS  

1 box (9" x 13" pan size) fudge brownie mix

48 striped chocolate (peppermint) candy kisses, unwrapped 

Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18-20 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen yummy little treats

"Gifts of time and love are surely the basic ingredients of a truly merry Christmas" ~ Peg Bracken 

Bacon Wrapped Tater Tots

You may want to consider doubling (even tripling) this tasty recipe.

We all know Bacon makes everything better, right?? 

These tasty nibbles are the perfect appetizer for Super Bowl Sunday.

After I made these for the first time, I was amazed how many times my husband asked for them again. He just doesn't normally do that. 

I saw several versions around the net and Pinterest, so just made them my own way.  You can pick and choose how you'd like to make them too. 

I saw some recipes for cutting the bacon in quarters, or halves...

And I read a recipe where they even precooked the bacon.

I also saw ideas to add jalapeno or pickle to the side of the tater tot pre-baking!

You could omit the cheese and I know they would be just as addicting. 

Or you could sprinkle with cheese AFTER baking!

And you can sprinkle brown sugar over them before baking.  No doubt that's wonderful, but since we need to watch our sugar intake, I omitted that step. 

This is a great recipe for making as few, or as many, as you'd like!

I lined the cookie sheet with non stick foil for easy clean up. 

You can dip the cooked tots in ranch dressing, or even maple syrup!

This is a special treat we'll be enjoying again and again.  They take a little time to wrap, but it's oh so worth the time.  

BACON WRAPPED TATER TOTS

32 frozen tater tots, partially thawed 

(about 15 - 20 minutes at room temperature)

16 slices bacon, cut in half

32 - 1/2" chunks cheddar (or cojack) cheese

While tots are thawing, preheat oven to 400. 

Lay a piece of cheese next to a tater tot and then wrap in half a slice of bacon. Or you can try cutting a slice into the tater tot and inserting the cheese. (I was concerned about the cheese 'oozing' all over by placing it beside the tot, but it wasn't nearly as messy as I imagined it would be)

Bake at least 20 minutes, turning over halfway through baking time. Bacon will crisp up a little more after removed from the oven. Remove from cookie sheet to paper towel-lined platter. 

Dip in ranch dressing, maple syrup or tabasco sauce (or mix a little in sour cream for a dip). 

Linked to Weekend Potluck

You might also like to try...

Warmed Sausage & Cream Cheese Dip (3 ingredients)

Crockpot Reuben Dip (5 ingredients)

Snappy Super Bowl Ranch Pretzels (3 ingredients)

​

Let's Celebrate Ice Cream Sandwich Day...and a Blue Ribbon too!

It's officially....

ICE CREAM SANDWICH DAY

(click on link above to view recipe to make your own ice cream sammies)

And because it is, I decided it was an appropriate day to share another fun summer dessert!

This is another Easy Peasy recipe...only 3 ingredients!!  Four if you want.

I'm not a huge fan of ice cream...I like having something to bite into, so I've always favored ice cream sandwiches.

A few years ago, another culinary friend Sandy (who has exposed me to MANY wonderful recipes!) made this sweet treat, and the rest is history!

it's something I love to make ahead and keep on hand for unexpected company.

Did you know they're making all kinds of ice cream sandwiches these days?  I was intrigued with these...half chocolate and half vanilla...the ice cream part and the sandwich part also.

(I cheated and made only half the recipe=)

And after I'd purchased these vanilla/choc combos, I saw some that are part chocolate/vanilla/caramel.

I LOVE the options!

Watch out - it goes quickly!

GOING...GOING...GONE! 

ICE CREAM SANDWICH DESSERT

(From The Better Baker)

1 - 12 count box ice cream sandwiches, not mini

1 (12 ozs) tub frozen whipped topping, thawed

1 - 2 c. crushed candies - whoppers, heath bars, peanut butter cups, butterfingers (I used whoppers)

1 - (11 ozs) jar caramel, butterscotch or fudge ice cream topping, optional

Place 11 ice cream sandwiches in bottom of 9" X 13" X 2" dish. (You will cut one - or two - depending on size of pan - in half to fit evenly). Blend whipped topping and candies together; spread over top.  (Or just sprinkle the candies over the whipped topping) If desired, spread ice cream topping over top of sandwiches before adding whipped topping/candy mixture, or drizzle it over top when serving. Cover and freeze, being sure to cover tightly.

Yield: 12 - 15 servings

{coarsely chopped whoppers)

Try it - it's WHOPPING delicious!

<3 <3 <3 <3 <3 <3 <3 <3 <3

I WON! I WON!
I just found out a few days ago that I have won a "Blue Ribbon" at Just a Pinch Recipe Club (online) for my Waffle Iron Cookies.

 Please check out the page right here

What a kick! I've only been a member there for a few weeks, so I do think I'll have to 'try try again'....and I encourage all of you to do the same.


They really do make it very simple to join and share simple recipes.

Hope you'll try this fun recipe. It's kid-friendly and doesn't heat the house up like your oven does.

WAFFLE IRON COOKIES


There's no $$ involved...so..."No Wealth...Just Fame" haha