1/27/15

Crock Pot Kielbasa, Potatoes with Green beans

This simple dinner is one of my husbands favorites, and I love how easy it is to toss together in the morning before I dash out the door!

I had one of those moments where I realized I make this recipe a LOT but I have never shared it with you! So here is one of our go to recipes year round.  The flavors are simple, the ingredients are few, but it just seems to hit the spot!

I also love that you can increase the quantity of ingredients based on your family size!

Jan's Tip: Since I am gone for long hours during the day and the only part of this recipe that actually needs to cook is the potaotes, I set my crock pot to warm instead of low. It is just the right amount of heat all day to cook the potatoes to perfection without over cooking them or under cooking them. 

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Kielbasa, Potatoes with Green Beans:
approx. 4 servings

Ingredients:
1 Kielbasa cut into 1 inch slices
4 potatoes peeled and diced into bite sized pieces (ok I really don't peel mine!)
1 can green beans drained
1 packet italian seasoning dressing mix (such as Good Seasons packet)
4 pats of butter (about 1 tablespoon each)
1/2 cup water


Directions:
Layer diced potatoes in bottom of crock pot.
Add water
Layer green beans and kielbasa on top of potatoes
sprinkle the seasoning packet over the top of all the ingredients
place the butter pats across the top of the layered ingredients.

Cook on high 3 hours, low 5 hours or on warm for 6 or more hours.

Use a slotted spoon when serving, to drain off the liquid.


1/25/15

Sausage Cream Cheese Crescent Bites

These appetizers are perfect for any party or gathering, and at the "big game" they will be the first things gone, I promise!

Only a few ingredients, and you can make them ahead of time and just reheat before serving.

Jan's Tip: You can add a can of well drained  tomatoes with green chile's if you want to add a little extra kick.

Sausage Cream Cheese Crescent Bites

Ingredients:
1 lb. sausage
1 (8 oz) block of cream cheese, softened
2 packages of crescent roll dough
optional: 1 cup shredded cheese.


Directions:
In skillet over medium heat, cook and crumble the sausage. Remove from skillet and let cool to room temperature.

In mixing bowl, mix together the sausage, cream cheese and optional shredded cheese. Set aside.

Preheat oven to 375°

On cutting board unroll the crescent dough and separate the triangles.

Using a pizza cutter, starting the wide end, cut each triangle in half to create 2 small triangles.

Place a heaping tablespoon of sausage mixture near wide end of each triangle, and roll up the triangle.

Place on baking sheet and bake at 375° for approx. 15 min, till golden brown.
Serve warm.

1/18/15

Game Day Chili Bar

A Chili Bar is the perfect way to feed people for game day!  Homemade chili is the base for a choice of  Nachos, Chili dogs, or a bowl of chili with all the toppings.  I love that it covers a lot of food choices for everyone, without tons and tons of work and cooking for me.



My last post I shared my chili recipe. For game day I usually double the recipe (or more if a ton of people are coming).  I make it the day ahead and then just slow simmer it on the stove or put it in a crock pot on warm on the day of the game. That means that on the busy game day I can just work on pulling together the rest of the bar choices, and picking up the house a little without the stress of cooking from scratch.

When my guests ask what they can bring, I will often give them an assignment that will help me with the toppings for the Chili bar such as hot dog buns, tortilla chips, Cheese, Onions, drinks, etc.



I'll share what I usually pull together for mine, but get creative!

Chili Bar Ingredients:

Crock Pot of Chili
Onions
Jalepenos
Shredded cheese
Sour cream
hot sauce

 For the Nacho's:
Crockpot of Nacho cheese sauce. (I usually grab the large #10 can from Sams Club)
Salsa
tortilla chips

For the Chili Dogs;
Crock pot of simmering hot dogs
Hot dog buns

For bowls of Chili:
Tortilla bowls and paper bowls
Corn bread 





I keep the desserts simple: a pan of brownies, chocolate chip cookies, and cinnamon rolls.



1/16/15

Baked Queso Popper Dip

This is a sponsored post written by me on behalf of RO*TEL & VELVEETA . All opinions are 100% mine.


Queso Dip is a requirement in my football loving house! We can not get through football season without it!


No matter who wins the game, RoTel and Velveeta are the perfect blend for making queso dip. The sweetness and kick from the tomatoes with green chilies, the creaminess of the cheese, just blends together to make a winning combination.

Queso For All


I love that it also lets you add your own “secret” ingredients to the mix and lets you create your own customized queso dip!


I love that the RoTel comes in a wide selection, from Mild to Hot, you can customize your spice level to fit your party.Ro*Tel Facebook


I use the traditional Velveeta, but they also come in a variety of choices, so customizing your queso gives you endless options!Velveeta Facebook


When we go to a party or friends house, we will often bring along my Baked Queso Popper Dip.   I blend in some diced jalepenos, some cream cheese, as well as top it off with a garlic parmesan topping that just adds that extra touch that keeps people coming back for more.



Baked Queso Popper Dip


Ingredients:


1 (16 oz) block Velveeta- cubed small

1  can RoTel tomatoes-drained

1 (8 oz) package softened cream cheese

½ -3/4 cup diced jalepenos

¼ cup bread crumbs

¼ cup grated parmesan

1 Tablespoon garlic powder


Directions:

Preheat oven to 375°

In mixing bowl mix together, RoTel, cream cheese and diced jalepeno’s



Gently fold in cubed Velveeta.



Spread mixture evenly into a baking dish. (8 “ square or 2 qt. casserole)



Sprinkle bread crumbs, parmesan, and garlic evenly over the top of dip.



Bake 15-20 min. till dip is melted and bubbly, and topping is browned.

Serve warm.








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                          HOW DO YOU CUSTOMIZE YOUR QUESO?



1/13/15

Homemade Chili

Making your own chili does not have to be intimidating! There are a ton of fantastic recipes out there, Quite often I get a call from one of my college age kids asking me for my chili recipe, and often it is while they are at the grocery store, and want to know what to buy.

Although mine is not full of fancy ingredients, it is quick and easy to make, with a no fail recipe that is sure to please.  I use a 1/4 pound of hot sausage in mine, to give it just a bit of kick without being too spicy, but if you need it mild only, use regular sausage instead.

Jan's Tip: Any chili recipe will taste better if you make it earlier in the day and just let it slow simmer to allow the flavors to really meld together, so if you can make it an hour or two before you need it.

Homemade Chili

Ingredients:

1 lb. ground beef (or turkey )
1/4 lb. hot sausage
1 small onion diced
1 (15 oz) can chili seasoned beans
1 (15 oz) can Chli Seasoned tomatoes
1 (8 oz) can tomato sauce

Directions:

In Skillet or large soup pot over medium heat cook onions, ground beef , and sausage till cooked through.
Drain grease.
Stir in beans, tomatoes, and tomato sauce.
Turn burner to simmer, and let slow cook till ready to serve, stirring occasionally.


Jan's Tip: When I am serving chili dogs for just the family, I plop the hot dogs directly into the chili as it simmers, and then let the family dig one out when its time to assemble their chili dog. They can also scoop up as much or little chili as they like, but the hot dogs are warmed just right, and already have that yummy chili taste to them.

Next Post: My Famous Game Day Chili Bar
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