2 rings Kielbasa, about 2 lb.
1 jar (18 oz.) apple jelly
1 jar (9 oz.) mustard
Slice Kielbasa 1/4 - 1/2" thick. Mix jelly and mustard in crockpot. Add sliced Kielbasa, and mix until meat is covered. Set crockpot on Low setting, cook 2 hours. Keep crockpot on Low while serving. Stir periodically. Makes 8 servings.
Thursday, September 1, 2011
Crockpot Cocktail Kielbasa
Crockpot Cocktail Kielbasa
Cinnamon Bun Pie
This is from Mr Food,and it is sooo yummy
Cinnamon Bun Pie BY MISTER FOOD
Serves: 8
Ingredients
3/4 cup plus 2 tablespoons butter, melted, divided
1 cup chopped pecans
1/2 cup sugar
1 tablespoon ground cinnamon
1 (17-1/2-ounce) package flaky biscuits (8 biscuits)
Instructions
1.Preheat oven to 375 degrees F. Coat bottom of a deep-dish
pie plate with 2 tablespoons melted butter; set aside.
2.In a small bowl, combine pecans, sugar, and cinnamon;
mix well. Sprinkle one-fourth of the pecan mixture over bottom
of pie plate. Place remaining 3/4 cup melted butter in a small
bowl.
3.Separate each biscuit into 3 layers. Dip biscuit pieces one
at a time in melted butter, making sure to coat each thoroughly.
Layer 8 biscuit pieces in bottom of pie plate, completely
covering pecan mixture. Repeat pecan mixture and biscuit layers
2 more times.
4.Top with remaining pecan mixture and drizzle with any
leftover melted butter. Bake 20 to 25 minutes, or until
biscuits are golden and cooked through.
5.Allow to cool 10 minutes then invert onto a serving platter
and slice into wedges. Serve warm.
Cinnamon Bun Pie BY MISTER FOOD
Serves: 8
Ingredients
3/4 cup plus 2 tablespoons butter, melted, divided
1 cup chopped pecans
1/2 cup sugar
1 tablespoon ground cinnamon
1 (17-1/2-ounce) package flaky biscuits (8 biscuits)
Instructions
1.Preheat oven to 375 degrees F. Coat bottom of a deep-dish
pie plate with 2 tablespoons melted butter; set aside.
2.In a small bowl, combine pecans, sugar, and cinnamon;
mix well. Sprinkle one-fourth of the pecan mixture over bottom
of pie plate. Place remaining 3/4 cup melted butter in a small
bowl.
3.Separate each biscuit into 3 layers. Dip biscuit pieces one
at a time in melted butter, making sure to coat each thoroughly.
Layer 8 biscuit pieces in bottom of pie plate, completely
covering pecan mixture. Repeat pecan mixture and biscuit layers
2 more times.
4.Top with remaining pecan mixture and drizzle with any
leftover melted butter. Bake 20 to 25 minutes, or until
biscuits are golden and cooked through.
5.Allow to cool 10 minutes then invert onto a serving platter
and slice into wedges. Serve warm.
Pineapple Rum Cake
Pineapple Rum Cake
One 10 inch angel food cake
16 ounce container of Cool Whip dessert topping
4-1/2 oz rum
1-1/2 cups crushed pineapple in heavy syrup
Slice cake into 3 even slices lengthwise and place bottom piece on
a cake plate.
Using a teaspoon, sprinkle 1/3 of the rum over cake. Spread 1 cup
Cool Whip over cake, followed by 3/4 cup pineapple and syrup.
Top with middle cake slice and repeat step 2.
Place third cake slice on top, repeat rum and spread remaining
Cool Whip over cake to cover.
Chill well before serving.
Slice into 12 portions
One 10 inch angel food cake
16 ounce container of Cool Whip dessert topping
4-1/2 oz rum
1-1/2 cups crushed pineapple in heavy syrup
Slice cake into 3 even slices lengthwise and place bottom piece on
a cake plate.
Using a teaspoon, sprinkle 1/3 of the rum over cake. Spread 1 cup
Cool Whip over cake, followed by 3/4 cup pineapple and syrup.
Top with middle cake slice and repeat step 2.
Place third cake slice on top, repeat rum and spread remaining
Cool Whip over cake to cover.
Chill well before serving.
Slice into 12 portions
Peach Dessert /CP
Peach Dessert
2 cups frozen sliced peaches
1 Tbsp. cornstarch
1/2 tsp. vanilla
1/4 cup brown sugar
1/2 tsp. cinnamon
1 (9-oz.) box white cake mix
4 Tbsp. margarine, melted
Spray slow cooker with cooking spray. Layer all ingredients in the slow cooker in the order given. Cover.
Cook on low for 6 hours or high for 3 hours.
2 cups frozen sliced peaches
1 Tbsp. cornstarch
1/2 tsp. vanilla
1/4 cup brown sugar
1/2 tsp. cinnamon
1 (9-oz.) box white cake mix
4 Tbsp. margarine, melted
Spray slow cooker with cooking spray. Layer all ingredients in the slow cooker in the order given. Cover.
Cook on low for 6 hours or high for 3 hours.
Crisp Candy Corn Treats
Crisp Candy Corn Treats
1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Candy corn
3/4 c Miniature chocolate chips
Candy pumpkins
Orange food coloring*
Black licorice, cut into small pieces
*Mix together red and yellow food coloring to make orange. Melt butter
and marshmallows; stir until smooth.
In a large bowl, mix rice cereal, candy corn and miniature chips
together. Add orange food coloring to marshmallow mixture, or squirt
over cereal in bowl. Add marshmallow mixture to cereal mixture; stir
quickly to combine.
Spread on a large buttered jelly roll pan; press with buttered hands.
While warm, press on candy pumpkins spaced 1 to 2 inches apart.
Refrigerate and cut into squares. Add pieces of licorice to the tops
1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Candy corn
3/4 c Miniature chocolate chips
Candy pumpkins
Orange food coloring*
Black licorice, cut into small pieces
*Mix together red and yellow food coloring to make orange. Melt butter
and marshmallows; stir until smooth.
In a large bowl, mix rice cereal, candy corn and miniature chips
together. Add orange food coloring to marshmallow mixture, or squirt
over cereal in bowl. Add marshmallow mixture to cereal mixture; stir
quickly to combine.
Spread on a large buttered jelly roll pan; press with buttered hands.
While warm, press on candy pumpkins spaced 1 to 2 inches apart.
Refrigerate and cut into squares. Add pieces of licorice to the tops
BLOODY BUG JUICE
Halloween is getting closer,I will be posting more creepy recipes to enjoy
BLOODY BUG JUICE
24 oz Frozen strawberries -- thawed
6 oz Lemonade, frozen concentrate
1 qt Ginger ale
1 c Raisins
1 c Blueberries -- fresh or frozen
Place the strawberries in a bowl and mash with a fork. In a large
pitcher, mix the strawberry mash, lemonade and ginger ale. Place
handfuls of raisins and blueberries (bugs) into tall glasses. Pour the
liquid over the bugs, then sit back and watch the bugs and scum rise to
the top of each glass. To quench a creepy crowd's thirst, double or
triple this recipe and serve in a punch bowl. Drape some gummy worms
over the rim of your bowl for a particularly swampy-looking effect!
BLOODY BUG JUICE
24 oz Frozen strawberries -- thawed
6 oz Lemonade, frozen concentrate
1 qt Ginger ale
1 c Raisins
1 c Blueberries -- fresh or frozen
Place the strawberries in a bowl and mash with a fork. In a large
pitcher, mix the strawberry mash, lemonade and ginger ale. Place
handfuls of raisins and blueberries (bugs) into tall glasses. Pour the
liquid over the bugs, then sit back and watch the bugs and scum rise to
the top of each glass. To quench a creepy crowd's thirst, double or
triple this recipe and serve in a punch bowl. Drape some gummy worms
over the rim of your bowl for a particularly swampy-looking effect!
Shoe String Potato Candy
Shoe String Potato Candy
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup shoestring potatoes
1 cup peanuts
Heat chips on high in microwave for 2 minutes, stirring once, until melted. (may take more than 2 min.) Mix in shoestring potatoes and nuts. Drop by teaspoon on wax paper covered cookie sheet. Put in refrigerator for 15 minutes or until set
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup shoestring potatoes
1 cup peanuts
Heat chips on high in microwave for 2 minutes, stirring once, until melted. (may take more than 2 min.) Mix in shoestring potatoes and nuts. Drop by teaspoon on wax paper covered cookie sheet. Put in refrigerator for 15 minutes or until set
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