Crock Pot Spicy Barbecue Kielbasa

 

Crock Pot Spicy Barbecue Kielbasa

2 cups ketchup
1/2 cup light brown sugar
1 tbsp Worcestershire Sauce
2 tsp Creole mustard
1 tsp hot sauce
1 medium onion, finely chopped
1/2 cup bourbon
2 lbs kielbasa, cut into 1/2 inch rounds

Combine all ingredients in the crock pot.

Cover and cook on low for 4-5 hours, until sausage is hot.

This recipe comes from Timmile Tips!

Cold Corn Dip

Cold Corn Dip

3  cans Mexican-style corn
1  can diced green chilies, drained
1 can diced jalapenos diced, drained
1/3 diced onions
8 ounce  sour cream, I use reduced fat
3/4 cup mayonnaise
10 ounces shredded Cheddar cheese


In a medium-size mixing bowl, combine Mexican-style corn, green chilis,  onions, sour cream, jalapenos, mayonnaise, and cheddar cheese. Mix well. Refrigerate for at least 2 hours and serve with corn chips.

This recipe comes from the blog, "Recipes we Love."

Charleston Cheese Dip

 

A good friend made this at a party a few months ago - it was so delicious and everyone raved about it!  I found the recipe and made it myself - oh yum - just as good.  The second time I made this, I added 1 can of chopped green chilies and it made a world of difference!  Yum!

Charleston Cheese Dip

1/2 cup mayonnaise

One 8-ounce package cream cheese, softened

1 cup grated sharp Cheddar cheese

1/2 cup grated Monterey Jack cheese

2 green onions, finely chopped
1 sm. can of chopped green chilies

1 dash cayenne pepper

8 butter crackers, crushed, such as Ritz

8 slices bacon, cooked and crumbled

Corn chips, crackers or bagel chips, for serving

 

Preheat the oven to 350 degrees F.

In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper.

Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

This recipe comes from The Food Network.

Apple-Sausage Mac and Cheese

This was delicious!  I've made quite a few versions of Mac and Cheese, but this one was truly tasty!  I didn't have any Chicken-Apple Sausage on hand, but I did have some Pineapple-Bacon Sausage in the freezer so I used that. 

Apple-Sausage Mac and Cheese

4 tablespoons unsalted butter, plus more for the dish

Kosher salt

3/4 pound medium pasta shells

1/2 cup diced onion

6 ounces chicken-apple sausage, sliced 1/2 inch thick

1 tablespoon mustard powder

1/4 teaspoon cayenne pepper

1/4 cup all-purpose flour

3 cups apple juice

1 pound monterey jack cheese, shredded (4 cups)

1/2 pound extra-sharp cheddar cheese, shredded (2 cups)

1/2 cup sour cream

35 small butter crackers (1 sleeve Ritz), crushed

 

Preheat the oven to 350 degrees F. Butter a 2 1/2 -quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set aside.

Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the sausage, mustard powder, cayenne and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.

Slowly stir about three-quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove from the heat. Stir in the pasta and sour cream.

Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25 to 30 minutes. Let rest 10 minutes before serving.

This recipe comes from The Food Network.