Sausage Rolls

Makes 8 servings
Prep Time: 10 min.
Baking Time: 10 min.

Ingredients:

1 package Refrigerated Dinner Rolls
1 lb. regular pork sausage

Directions:

Preheat oven to 400° F.

Place each roll between sheets of waxed paper and roll thin.

Spread each with sausage and roll up. Place on baking sheet.

Place in oven and bake for 10 minute.

Hot Brats

Ingredients:
2 pounds bratwurst, knockwurst, Polish sausage, or frankfurters, cu in 1inch pieces
2 Tablespoons cooking oil
1 cup beer
1/4 cup packed brown sugar
4 teaspoon cornstarch
1/4 cup vinegar
1/4 cup prepared mustard
4 teaspoon prepared horseradish

Directions:

1) In a large skillet, brown meat pieces in hot oil; drain excess fat.

2) To meat in skillet, add beer. Cover and simmer for 10 minutes.

3) In a bowl, combine brown sugar and cornstarch. Blend in vinegar, mustard, and horseradish.

4) Add to meat. Cook and stir until thickened and bubbly.

5) Pour into fondue pot or chafing dish and keep warm.

6) Serve with wooden picks.

Tropical Fruit Fluff

Prep Time: 15 min.
Ingredients:

2 - Tablespoon apricot preserves
1 - cup diary sour cream
1/4 - cup flaked coconut
2 - Tablespoon walnuts, chopped
Milk, if necessary

Directions:
Cup up any large pieces of apricot.
1) In a small mixing bowl, combine apricot preserves, sour cream, coconut, and walnuts. Mix well.

2) Stir in a small amount of milk if mixture isn’t of dipping consistency.

3) Serve with chilled fruit such as seedless green grapes, melon balls, fresh pineapple, sliced bananas (dipped in lemon juice to keep from turning brown), and fresh strawberries.

Trail Ride Snack Mix

Makes approximately 6 cups Servings
Prep Time: 10 min.

Ingredients

2 cups Beef jerky pieces
2 cups pretzels
1/2 cup peanuts
1/2 cup almonds
1/2 cup raisins
1/4 cup M&M's candies (optional)

Instructions

1) Cut beef jerky into bite-size pieces with kitchen scissors.
2) In a large sealable plastic bag, combine Beef Jerky, pretzels, peanuts, almonds, raisins, and M&M’s.

BarBQ Cheddar Dip

Makes: 2/3 cup
Prep Time: 5 min.

Ingredients:
1/2 cup Mayonnaise
1/4 cup shredded cheddar cheese (about 1 oz.)
2 Tablespoon barbecue sauce

Directions
In a medium bowl, combine mayonnaise, Cheddar cheese, and barbecue sauce.
Chill, if desired.
Serve with cut-up fresh vegetables, chips or with grilled chicken, if desired.

Festive Pizza Appetizers

Makes 60 appetizers
Prep Time 15 Minutes
Total Time 15 Minutes
Ingredients:1 container (8 ounces) dill dip or spinach dip
1 package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)
2 cups chopped fresh vegetables
1/2 cup finely shredded Cheddar cheese (2 ounces)

Directions:

1) Spread dill dip over pizza crust within 1/2 inch of edge.

2) Sprinkle with vegetables and cheese.

3) Cut into 1 1/2-inch diamond shapes.

Nut Crunch

Makes 10 cups
Prep Time: 10 min.
Cooking Time: 4 to 6 min.
Baking Time: 10 to 15 min.
Ingredients:
4 cups bite-sized square oat, corn or rice cereal
4 cups bite-sized square crispy wheat cereal
1 cup salted small pretzel twists
1 cup salted mixed nuts
3/4 cup firmly packed brown sugar
6 Tablespoons butter
3 Tablespoons light corn syrup
1 teaspoon vanilla
1/2 teaspoon baking soda

Directions:
Preheat oven to 375-degrees F. and spray a 13x9-inch baking pan with no-stick cooking spray. 1) In prepared pan, combine cereals, pretzels and nuts . Set aside.
2) In a 2-quart heavy saucepan, combine brown sugar, butter and corn syrup.
3) Cook over medium heat, stirring occasionally, until mixture comes to a full boil for 4 to 6 minutes.
4) Remove from heat. Stir in vanilla and baking soda.
5) Pour over cereal mixture in prepared pan and toss to coat.
6) Place pan in oven and bake for 10 to 15 minutes, stirring every 5 minutes, or until coating is set. Remove from oven. Stir.
7) Spoon cereal mixture onto aluminum foil or large ungreased baking sheet. Cool 10 minutes. Break into pieces. Store in container with tight-fitting lid.

Alan's Kitchen Tip:This mix can be made ahead and stored in container with tight-fitting lid for up to 1 week.

Arizona Cheese Squares

Make 4 to 6 servings
Prep Time: 5 min | Baking Time: 15 min

Ingredients:
1 loaf day-old sourdough bread, crust trimmed
1/4 pound butter, melted
1/4 pound Jalapeno Monterey Jack and Cheddar Cheese, grated

Directions:
Preheat oven to 300 degrees F.
1) Cut bread in 2-inch strips and then cut each strip into 4 cubes.
2) Dip the cubes in melted butter, roll in grated cheese.
3) Bake 10 to 15 minutes or until golden brown.
4) Allow cooling 10 minutes before serving.

Alan's Kitchen Tip:
This is a recipe you might want to do just before heading out for the picnic or tailgate party.  After you have finished baking, place in plastic container.  Just carry in your picnic basket and serve when you reach your spot.

Cocktail Meatballs

Makes 12 servings
Prep Time: 15 min.
Baking Time: 15 to 20 min.
Cooking Time: 10 min.

Ingredients:
1 pound extra-lean ground beef
1 cup crushed corn flakes (2 cups corn flakes)
1/2 cup evaporated fat-free milk
1/2 cup finely chopped onion
1/4 cup barbecue sauce
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Dash Tabasco sauce (optional)

Sweet and Sour sauce
1 cup ketchup
2 Tablespoons cider vinegar
1/4 cup brown sugar
2 Tablespoons soy sauce

Maple Syrup-Cranberry Sauce
16 ounces canned whole cranberry sauce
1 cup chili sauce
1/4 cup maple syrup
1 Tablespoon lemon juice

Brandied Peach Sauce
12 ounces peach preserves
1/2 cup brown sugar
1 teaspoon cornstarch
1/2 cup peach, apricot, or regular brandy
1/4 teaspoon nutmeg

Appetizer Recipe Directions:
Preheat oven to 400-degrees F. Butter two 9x3-inch pans.
1) In a medium bowl, combine ground beef with corn flakes, milk, onion, barbecue sauce, Worcestershire sauce, salt, pepper, and Tabasco. Stir to mix.
2) With a melon baller, shape meatballs into small 3/4-inch balls.
3) Place meatballs in baking pans and bake uncovered for 15 to 20 minutes or until brown on the outside and completely done on the inside.
4) While meatballs are baking, choose the sauce recipe you want to use.
5) Combine sauce ingredients in small saucepan.
6) Cook over low heat, stirring constantly, until mixture is heated through.
7) When meatballs are done, gently combine with sauce and keep warm until ready to serve. Serve with toothpicks.

Chipped Beef on Toast

Makes 8 servings

Prep Time: 15 min.
Baking Time: 10 min.

Ingredients:
1/2 Tablespoon butter or margarine
1 small onion, finely chopped
1/4 medium green pepper, finely chopped
8 ounces fat-free or low-fat cream cheese
1/2 cup fat-free sour scream
1/4 teaspoon white pepper
1/2 teaspoon dill weed
Dash red pepper flakes, optional
3 ounces dried beef
1/4 cup chopped pecans
4 bread slices, toasted

Cooking Directions:
Preheat oven to 300-degrees F.
1) In a small nonstick skillet, heat butter.
2) Add onion and green peppers. Cook over medium heat onions are clear.
3) Add cream cheese and stir over low heat until it softens. Remove from heat.
4) Add sour cream, white pepper, dill weed, and red pepper flakes.
5) Tear dried beef into small pieces and add to cream cheese mixture.
6) Spoon mixture into an 8-inch pie pan. Top with nuts.
7) Heat in oven for 10 minutes or just until heated through.
8) Serve with toast bread cut in quarters or with crackers.

Kitchen Tip:
As a good addition to this recipe, you can used chopped olives.

Chili Pepper and Tomato Salsa

Makes 6 servings

Prep Time: 10 min.
Chilling Time: 3 or 4 hrs.

Ingredients:
1 can (4 ounces) green chili peppers, drained
1/2 cup chopped ripe olives
1/2 cup chopped green onions
3 large tomatoes, seeded and chopped
2 Tablespoons extra-virgin olive oil
2 Tablespoons balsamic vinegar
1/2 cup chopped fresh cilantro
Salt (to taste)
Freshly ground pepper (to taste)
Dash Tabasco sauce (optional)

Cooking Directions:
1) In a medium bowl, combine chili peppers, olives, onions, tomatoes, olive oil, vinegar, cilantro, salt, pepper, and Tabasco sauce.
2) Cover and refrigerate for 3 or 4 hours. Drain,
3) Serve with tortilla chips and/or corn chips.

Kitchen Tips:
You can use fresh or canned jalapeno peppers instead of mild green chilies. Use the amount that satisfies your taste but remember the heat.

Chili Cheese Dip

Makes 20 servings

Prep Time: 15 min.

Ingredients:
1 pound extra-lean ground beef
1 medium onion, finely chopped
1 can (15-ounwa) hot chili with beans
15 ounces chunky tomato sauce
1 pound fat free processed American cheese
Hot pepper sauce (to taste)

Cooking Directions:
1) In a large nonstick skillet, brown beef. Cook until completely done.
2) Add onions and cook until clear.
3) Add chili with beans, tomato sauce, and cheese.
4) Cook over medium heat, stirring constantly until cheese has melted and mixture is heated though.
5) Add hot pepper sauce to taste. Serve with corn chips.

Kitchen Tip:
You want to make this recipe with processed cheese because it melts better than regular cheese. You’ll find that a Mexican, pepper-flavored processed cheese will work well also.

Beer Cheese Spread

Makes 8 servings

Prep Time: 15 min.

Ingredients:
1/2 cup light beer
2 cups (4-ounces) reduced-fat shredded Cheddar cheese
2 ounce blue cheese
1 Tablespoon butter or margarine
1/3 cup finely chopped onion
1/4 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
Dash hot pepper sauce to taste

Cooking Directions:
1) In a small saucepan, heat beer and let it to cool to room temperature.
2) In a food processor, blend Cheddar cheese, blue cheese, butter, onion, garlic powder, and Worcestershire sauce.
3) Process until smooth.
4) Add just enough beer to thin mixture to a spreading consistency.
5) Add hot pepper sauce to taste.

Kitchen Tip:
Spread it on crackers or bread sticks.

Artichoke Stuffed with Crab

Makes 6 servings

Prep Time: 15 min.
Baking Time: 15 min.

Ingredients:
2 cans (14-ounce ) artichoke bottoms, drained
1 Tablespoons butter or margarine
2 Tablespoons finely chopped green onions
1 Tablespoon flour
1/2 cup fat-free half-and-half*
1 Tablespoon brandy
6 ounces canned crabmeat, drained
1/8 teaspoon white pepper
Salt (to taste)
Freshly ground pepper (to taste)
2 Tablespoons grated Parmesan cheese
Dash paprika

Cooking-Directions:
Preheat oven to 350-degrees F. Grease a 9x13-inch baking pan.
1) Arrange artichokes in the bottom of the baking pan.
2) In a small saucepan over medium heat, melt butter and add green onion and ook until soft.
3) Add flour and cook for 3 minutes, stirring constantly.
4) Add half-and-half and bring to a boil, stirring constantly until mixture thickness,
5) Add brandy, crab, and white pepper.
6) Season with salt and pepper.
7) Stir in Parmesan cheese.
8) Spoon crabmeat mixture over the artichokes in baking pan and sprinkle with paprika.
9) Bake for 10 to 15 minute or until heated through.
10) Serve on a cocktail plate with a fork.
* Evaporate fat-free milk can be substituted for the fat-free half-and-half.