Friday, December 14, 2018

Glazed Pigs in a Blanket

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With the endless amounts of parties and hosting duties you need easy appetizers you can just pull out in a moments notice. These are tasty little finger foods and easy to prep ahead of time and packed with flavor.

Glazed Pigs in a Blanket

(Adapted from Plain Chicken)

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1 (8-count) tube refrigerated crescent rolls
1 (4-count) tube refrigerated crescent rolls
1 (14-oz) package Lit'l Smokies
1/4 cup dijon mustard
1/2 cup butter
2 Tbsp brown sugar
1 Tbsp dijon mustard
1 Tbsp Worcestershire sauce
1 Tbsp poppy seeds

Preheat oven to 375ºF. Lightly spray a 9x13-inch baking pan with cooking spray.

Unroll both cans of crescent rolls; separate into 12 triangles. Spread a heaping teaspoon of Dijon mustard on each triangle.  Cut each triangle lengthwise into 3 narrow triangles.

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Place sausage on wide side of each triangle. Roll up and place in prepared pan.

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In a small saucepan combine butter, brown sugar, mustard, Worcestershire and poppy seeds.

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Bring to a boil and pour over pigs in a blanket.

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Bake uncovered for 25 to 30 minutes, until golden brown.

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Friday, December 7, 2018

Oktoberfest Stew with Lager and Smoked Sausage

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Hubby ended up loving this dish for his lunches. It’s filling and full of flavor!

Oktoberfest Stew with Lager and Smoked Sausage

(Adapted from A Cozy Apron)


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1 tablespoon olive oil
1 (14 ounce) package beef smoked sausage, cut into bite-size slices
1 1/2 onion, sliced into thin semi-circles
1/2 head small cabbage, halved again, cored and thinly sliced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground caraway seeds
Pinch salt
2 cloves garlic, finely chopped
1 cup German-style lager beer (Oktoberfest variety)
2 russet potatoes, peeled and cubed to bite-size pieces
2 1/2 cups hot chicken stock
1 1/2 tablespoons apple cider vinegar
1 tablespoon flat-leaf parsley, chopped

Place a medium-large pot over medium-high heat, and add the olive oil;

Once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes.

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When the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened;

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Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes;

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Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine;

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Next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so;

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Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes;

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After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).

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IMG_2748 (600x800)Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

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Wednesday, December 5, 2018

Crockpot Steak Bites

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I have to say I had my fingers crossed this would come out good and sadly it didn’t. The meat was really chewy and didn’t have any flavor to it. I wouldn’t waste meat and pass on this recipe. They all can’t be winners! If you have a good crockpot steak recipe or if I did something wrong let me know.

Crockpot Steak Bites

(Adapted from Stockpiling Moms)


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3-4 lb round steak
1/2 cup beef broth
1 Tbsp minced onion
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
4 Tbsp butter sliced thinly

Cut round steak into 1 inch cubes and place in the crockpot.

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Slowly pour the beef broth over the meat.

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Next sprinkle the minced onion, garlic powder, salt and pepper over the steak.

Arrange butter slices on top.

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Place lid on slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

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Monday, December 3, 2018

Roasted Chestnuts

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‘Tis the season of “chestnuts roasting on an open fire”! I’m gonna be honest I’ve never roasted chestnuts before. I know, kindof strange when you think of a foodie and you figure they have had it all. I just followed the directions of the back of the package and gave it a whirl.

Overall feeling in my house turned out it was a weird texture and no one liked it. lol well mark that off my bucket list. I didn’t think it was horrible, but not something I would sit and snack on. It would be better in a salad or something to mask it a little.


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Friday, November 30, 2018

French Onion Turkey Casserole

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Do you still have leftover turkey from Thanksgiving ready for the freezer or in the freezer? This is a great use for that or even if you cook a turkey breast, rotisserie chicken or grilled poultry. The options are endless!  I used 2 turkey breast for a turkey I just cooked so we wouldn’t be stuck eating the same thing over and over again. Hubby loved how this came out. It gives you that French onion soup taste, but in a casserole form which makes it super easy to whip up.

French Onion Turkey Casserole

(Adapted from NancyC)


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Makes a 2-quart casserole (you can also use a 9×9″ or 11×7″ baking pan)

6 eggs
1 can (10 1/2 ounces) condensed French Onion Soup
2 cups milk
2 cups shredded Swiss cheese (about 8 ounces), divided
2 Tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, divided
1/4 teaspoon salt, optional (if you want a more seasoned flavor)
9 slices of bread (I used honey whole grain oatmeal bread, but you can use white or wheat bread), cut into cubes
2 cups shredded or cubed turkey (if you want a meatier casserole, add an additional 1/2 to 1 cup; if you do this, you may need to cut back on the bread by 1 slice, or your baking pan may be too full)

Preheat oven to 350˚F. Grease or spray a 2-quart shallow pan (or 9×9″ or 11×7″ baking pan). Set aside.

In a large bowl, beat the eggs, soup, and milk, blending well with a fork or whisk.

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Add 1 cup of the shredded Swiss cheese and 1 Tablespoon of fresh thyme or 1 teaspoon of dried thyme, mixing well. (If using salt, mix this in now, too).

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Add the bread cubes, stirring and pressing them into the milk mixture to fully coat.

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Then add the cubed turkey and mix everything well, so ingredients are evenly distributed in mixture.

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Pour or spoon the mixture into your baking dish. Sprinkle with the remaining cheese and thyme.

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Let stand for 15 minutes.

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