Glazed Pigs in a Blanket

My family has always been crazy for simple pigs in a blanket, so I was ecstatic to try this easy recipe to dress them up for a ladies luncheon I was headed to. 

I received several comments about how good these are. 

If you like dijon mustard and worcestershire, I think you will go bonkers for

this scrumptious appetizer with a delicious brown sugar glaze...and poppyseeds

(for cuteness!) *-* 

These would be amazing to serve during the holiday season...they

are, after all, little bites.  Sometimes with all the many dishes at gatherings, it's nice just to have a taste.  

BETCHA CAN'T EAT JUST ONE!!! 

But they're also perfect for tailgating parties or any gathering, really! 

Go for it!  Trust me, they will fly out of the dish! And you'll be asked for the recipe too.  

A simple little sauce makes this become a fabulous twist on a classic. 

GO FOR IT!! You will definitely SCORE and be a real WINNER when you serve these little piggies wrapped in crescent roll deliciousness!  

GLAZED PIGS IN A BLANKET 

1 (8-count) pkg. refrigerated crescent rolls

1 (4-count) pkg. refrigerated crescent rolls 

1 pkg. (14 ozs) Li'l Smokie sausages

A few Tablespoonsful of dijon mustard

SAUCE: 

1/2 c. butter

2 Tb. brown sugar

1 Tb. dijon mustard 

1 Tb. Worcestershire sauce

1/2 - 1 Tb. poppy seeds

Preheat oven to 375. Lightly spray 9" x 13" baking dish with non-stick cooking spray. 

On a large cutting board, unroll each can of crescent rolls separately.  Separate into triangles. Spread a teaspoon (or less, your preference) of Dijon on each triangle.  Cut each lengthwise into 3 smaller triangles. 

Place a little smokie sausage on the wide end of the triangle; roll up and place in prepared pan. 

In a small saucepan, combine butter, brown sugar, mustard Worcestershire and poppy seeds.  Bring to a boil and pour evenly over piggies in the pan. 

(To ensure I didn't have soggy dough on the bottom, I baked about 8 minutes before topping with sauce).

Bake about 25 minutes or until golden brown. 

Serve hot.  Yield: 36 little snackies

Recipe inspired by Plain Chicken blog - please stop by and be sure to check out her post with lovely photos! 

Linked to 

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Meal Plan Monday

You might also enjoy these appetizers...

(Warmed) Sausage & Cream Cheese Dip

(3 ingredients) 

Bacon Wrapped Water Chestnuts - MMMM!

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The Bryan Times - September 16, 2019 - Filling Fall Fare

When the temps start dipping, we tend to think about spending more time in the kitchen. Here's a hodgepodge of recipes that are filling fall fare. 

This tasty chowder makes for a marvelous family meal. Add a sandwich and you're all set to enjoy.                  

Smoked Sausage, Bean and Potato Chowder

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER

2-1/2 c. (low sodium) chicken broth 

3 c. potatoes, diced

(may use cubed frozen southern hash browns)

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage or ham, chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half & half (or whole milk)

1-15 ozs. can northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed

black pepper to taste

1  c. diced Velveeta or cheddar cheese, optional 

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts. Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

FAMILY FAVORITE GOULASH 

2# ground beef

1 onion, chopped

1 green pepper, chopped

8 ozs. sliced fresh mushrooms

6 garlic cloves

3 c. water

1 can (29 ozs.) tomato sauce

1 can (28 ozs.) diced tomatoes, undrained

1 TB. Italian seasoning

1 tsp. smokey paprika

1 tsp. sugar

1-1/2 tsp. crushed red pepper flakes, optional

garlic powder, salt & pepper to taste

3 Tb. worcestershire sauce

3 c. uncooked elbow macaroni 

shredded cheese of choice to melt over the top

In large stock pot, cook beef over medium high heat, until no longer pink.  Add onion, pepper and mushrooms.  Cook until tender, about 3 - 5 minutes. Add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, red pepper flakes, garlic powder, salt, pepper and worcestershire sauce. Bring to a boil; cover and reduce heat. 

Allow to simmer for 20 minutes.  Add elbow macaroni, stirring well.  Cover and simmer 15 minutes longer, or until macaroni is done. (Check to see if you need to add more water). If there's already too much, just allow to simmer until it thickens. 

If using cheese, add now. Allow to set covered for 10 minutes before serving. Yield: 8 servings

Simple Apple Crisp

I've taken this recipe with me all over the country as it is a favorite. 

SIMPLE APPLE CRISP

4 cups peeled, sliced cooking apples

1/4 cup water

1 tsp. cinnamon

1/2 tsp. salt

1/4 cup sugar

3/4 cup all purpose flour 

(substitute half the amount in oatmeal if desired) 

1/3 cup butter

Preheat oven to 350. Spread apples in bottom of 8" x 8" pan. Sprinkle with water. In medium bowl, combine remaining ingredients with pastry blender, until crumbly. Sprinkle over apples. Bake uncovered for 40 minutes at 350 or bake in microwave-safe dish for 12 - 15 minutes on high, testing after 10 minutes. Serve warm with milk or ice cream. Feel free to drizzle it with some caramel syrup if you'd like. YUUUUUM!

What a great way to help take off the chill. Sip-Sip-Hurray! 

(CROCKPOT) HOT CARAMEL APPLE CIDER

1/2 gal. apple cider, or juice (8 c.)

1/2 tsp. ground cloves

2 cinnamon sticks 

1/2 tsp. ground allspice

3/4 - 1 c. jarred caramel sauce (may use homemade) 

sweetened whipped cream (or from a can)

Pour cider into 5-6 qt. slow cooker (or saucepan on stove). Heat on low for 1 hour, stir again, then stir in spices and caramel. Continue heating on low for 3 more hours. If cooking on stove top, simmer for 30 minutes.  (It will make your house smell wonderful!) Ladle into mugs, top with whipped cream, then drizzle with caramel and add a sprinkle of cinnamon if desired. 

A lot of what weighs you down isn't yours to carry.~Unknown

Favorite Low Carb Sausage Gravy (quick too!)

Whenever I'm eating low carb...this is definitely a go-to recipe!

Can hardly believe I've never shared it at my blog before! 

It's simple and quick and you're gonna love it!

I always love a short list of ingredients!!!! 

Do try it soon...you'll be so glad you did. 

FAVORITE LOW CARB SAUSAGE GRAVY 

1 roll (1 lb.) breakfast sausage, any flavor

1 pint (2 c.) heavy whipping cream

1 egg

salt & pepper, to taste

1/2 tsp. xanthum gum mixed with 1 Tb. water, optional 

(I've used arrowroot as well...a couple of Tb.?) 

In large skillet, fry sausage until done.  Do not remove any grease. Turn heat to low. In a small bowl, whisk heavy cream and egg together.  Add to pan of sausage, stirring well.  Add salt & pepper to taste. Add xantham gum mixed with water to thicken more if desired.  

Serve over scrambled eggs or low carb biscuits.

Yield: about 6 servings. 

Net Carbs per serving: about 1 (per SparkPeople calculator) 

This recipe is on page 151 in my last cookbook...

FORK FAVORITES


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Leader Enterprise - January 23, 2019 - Couponing

Smoked Sausage, White Bean & Potato Chowder

Do you “COUPON”? Do you spend time cutting and filing coupons?  Do you consider yourself to be a “Coupon Queen” (or King)?

I think in most homes, your food budget is something that can be a little flexible. I'd like to share some tips to help you recover from a, sometimes costly, holiday season and to be able to keep eating good food.  

Plan your weekly menu. When planning your menu consider what you already have in your pantry or freezer that needs to be used. What recipes can you make that will use those ingredients?

Plan your menu from the weekly sale flyer. Then make your list.

Only clip coupons you'll use. There’s no sense in saving money on something that expires in your pantry because you never used it.

Stockpile items you use on a regular basis. This is smart for several reasons. First of all, you can purchase your stockpile items when they are on sale, meaning you won’t ever have to pay full price for them. Secondly, you have items on hand for a quick meal when you can’t get to the grocery store. 

Scour your newspapers and magazines weekly. Sunday newspapers are a treasure when you are able to use many coupons and store circulars with info on sales.

Here's a few frugal and delicious recipes for you to try in your menu rotation. This veggie soup takes about 2 minutes prep time too! 

 SIMPLE VEGGIE SOUP 

1 bag (16 ozs) frozen mixed vegetables

1 can (10.75 ozs) french onion soup

1 can (10.75 ozs) tomato rice soup

1 soup can of water

In large saucepan, cook vegetables according to package directions; drain. Add both cans of soup and water; cook over medium high heat until heated through. Sprinkle with grated cheese if desired. Serve with a sandwich or cheese and crackers for a tasty lunch. 

Oftentimes, you can find smoked sausage on sale.  Stock up when you do and you'll be ready to make this luscious thick soup. 

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER 

2-1/2 c. chicken broth 

3 c. potatoes, diced

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage (or ham), chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half and half (or whole milk)

1 can (15 ozs.) northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed

1 c. shredded cheese, optional

black pepper to taste

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. 

In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts.  Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

This tasty cake has no eggs, no butter or milk and you mix it by hand. It's often been called a Depression Cake. And it's SO good. 

WACKY CAKE  

3/4 - 1 c. white sugar

1-1/2 c. all purpose flour

3 Tb. unsweetened baking cocoa

1 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350. Spray an 8" x 8" baking pan with cooking spray. In prepared baking pan, mix these 5 ingredients. Make 3 'wells' in the mixture, one bigger than the other two. In the large well, add 5 Tb. vegetable oil. In a small well, add 1 tsp. vanilla extract. In the last small well, add 1-1/2 tsp. vinegar. Add 1 c. cold water to the pan and stir with fork until combined and smooth. Bake about 25 minutes or until top springs back when touched. Cool; serve with a dusting of powdered sugar. 

To succeed in life you need three things; A wishbone, a backbone, and a funny bone - Reba McEntire 

Leader Enterprise - October 24, 2018 - More Fall Flavors

Copycat Panera Squash Soup

Autumn is a time when family and friends come together to root for their favorite teams, carve pumpkins, gather 'round bonfires and even just to walk together admiring the colorful beauty of nature. Oh those amazing scents of cinnamon, cloves, apples and pumpkin that fill the air. The recipes I'm sharing with you here are the kind that help warm you from head to toe. Enjoy every slip, slurp, and gobble. And have a fantastic fall!

COPYCAT PANERA SQUASH SOUP ('Lightened')

1 Tb. unrefined coconut oil (or extra virgin olive oil)

1 small onion, diced (about heaping 1/2 c.)

2 lbs. chopped butternut squash (about 6 heaping c.)

**SEE TIP BELOW 

3 sm. carrots, chopped (about 1 cup)

3 - 4 c. vegetable (or chicken) broth

2 c. apple cider or apple juice 

(Please be careful to not use apple cider vinegar)

1/2 tsp. curry powder

1/4 tsp. cinnamon

dash or two of nutmeg

1/2 c. pumpkin puree

(or cooked butternut squash)

2 Tb. butter

2 ozs. low-fat (neufchatel) cream cheese

1 Tb. brown sugar, or more to taste

salt to taste

heavy cream, optional

• In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently. Add squash, carrots, vegetable broth, apple cider and spices. Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
• 
  
• Add salt as desired. Add more brown sugar, or even honey, to make it sweeter like Panera's. You can also add a little heavy cream if you want a richer flavor. Add more vegetable broth to thin soup if you prefer. Return to stove over medium-low heat if need be to heat the soup; serve immediately. Yield: 6 - 8 servings

(Be careful not to boil...don't want to curdle the cream)

TIP: Poke a couple of holes in the butternut squash. Cook it in the microwave about 4 or 5 minutes to help loosen the skin. It will make it easier to peel. Or you can purchase fresh or frozen butternut squash already cubed 

Copycat Bob Evans Chicken and Noodles

COPYCAT BOB EVANS CHICKEN and NOODLES 

9 c. chicken broth

3/4 c. carrots, chopped

3/4 c. celery, chopped

1 c. onion, chopped

1/2 c. butter (1 stick)

1/2 tsp. black pepper

1/2 tsp. salt

1 lb. boneless skinless chicken breast

1 (1# pkg.) homestyle noodles (or 12 ozs. Reames frozen noodles-like homemade!) 

In large (6 qt. or larger) crockpot, add broth, vegetables, chicken, butter and seasonings. Cover and cook on low for 7 hours or on high for 3. Remove chicken and shred with a fork. Return back to crockpot.  Add noodles; cook for another hour on low. Add more broth if you need it to be 'soupier'. 

I'm sure you're going to think I've lost my mind when you read this recipe, but you have to trust me on this one...it's WONDERFULLY Delicious!! Don't knock it til you've tried it. 

GERMAN OCTOBERFEST PIZZA 

1 refrigerated pizza crust 

1 Tb. olive oil

garlic salt to taste

1 lb. smoked sausage, cut into 1/4" circles

1/4 c. chopped onions, optional

2 Tb. butter

2 c. well seasoned mashed potatoes

1 c. sauerkraut, rinsed and well-drained

1 c. shredded cheese (or more)

1 tsp. Caraway Seeds (don’t skip)

Unroll pizza dough on to a large cookie sheet. Flatten dough and build up edges slightly. Brush with olive oil and season with garlic salt. Bake at 425 for 8-10 minutes.

Meanwhile, in a large skillet, saute sausage and onion in butter until browned. Spread mashed potatoes over the baked crust. Top with sauerkraut, sausage, cheese and caraway seeds. Bake for 5-8 minutes or until cheese is melted.

 Be the kindness in a crowd of complaints. - Cookbook author Christy Jordan