1 pound of bacon2- 8 oz cans of water chestnuts, drained
1 cup of ketchup1/2 cup of brown sugar
1 tablespoon of soy sauce
Preheat oven to 375 degrees. Cut bacon strips in half and wrap around chestnuts. Secure bacon with a toothpick. Arrange wrapped chestnuts in a 9x13 baking dish. Bake 20 minutes. In sauce pan combine ketchup, sugar and soy sauce. Heat on medium heat until the sugar melts and the sauce is blended and heated through. After chestnuts have baked for 20 min. remove from oven and drain the grease from the baking dish. Pour sauce over wrapped chestnuts in baking dish and bake for 30 more minutes.
Mini Crescent Dogs ( recipe from Pillsbury.com)
2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)
Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
Michelle's Meatballs (Superbowl style):
1- 12oz bottle of chili sauce
1- 10 oz bottle of grape jelly (I use blueberry jelly)
1 cup panko bread crumbs
1/2 cup skim milk
2 large eggs, beaten
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 teaspoon garlic granuales
1/4 teaspoon onion powder
2 pounds lean ground beef
Enough Olive Oil to coat a large skillet for each batch of meatballs
Combine Jelly and Chili Sauce in a crockpot heat on high until jelly melts, stirring occaisonally. Then turn crock pot to medium.
Place panko and milk in a large mixing bowl. Stir together well. Let sit a few minutes, until the panko absorbs the milk. Add in eggs and next 5 ingredients. Mix until eggs and spices are well incorporated. Thouroughly mix ground beef into panko mixture. I use my hands so I can mix it really well.
Shape beef mixture into 1 to 1 1/2 inch balls. Heat oven to warm. Coat a large skillet with the Olive Oil and heat on medium until skillet is hot. Place meatballs into skillet and cook, turning to brown each side and until they are no longer pink, about 10 - 15 minutes. Place cooked meatballs into crockpot with heated sauce. The longer they sit in the sauce the better they taste. You can use the sauce recipe with the mini saugages or hot dogs as well.
1- 12oz bottle of chili sauce
1- 10 oz bottle of grape jelly (I use blueberry jelly)
1 cup panko bread crumbs
1/2 cup skim milk
2 large eggs, beaten
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 teaspoon garlic granuales
1/4 teaspoon onion powder
2 pounds lean ground beef
Enough Olive Oil to coat a large skillet for each batch of meatballs
Combine Jelly and Chili Sauce in a crockpot heat on high until jelly melts, stirring occaisonally. Then turn crock pot to medium.
Place panko and milk in a large mixing bowl. Stir together well. Let sit a few minutes, until the panko absorbs the milk. Add in eggs and next 5 ingredients. Mix until eggs and spices are well incorporated. Thouroughly mix ground beef into panko mixture. I use my hands so I can mix it really well.
Shape beef mixture into 1 to 1 1/2 inch balls. Heat oven to warm. Coat a large skillet with the Olive Oil and heat on medium until skillet is hot. Place meatballs into skillet and cook, turning to brown each side and until they are no longer pink, about 10 - 15 minutes. Place cooked meatballs into crockpot with heated sauce. The longer they sit in the sauce the better they taste. You can use the sauce recipe with the mini saugages or hot dogs as well.
No comments:
Post a Comment