Collection of recipes from family & friends

Archive for the ‘Appetizers & Side Dishes’ Category

Glazed Kielbasa Bites

This is a perfect Game Day appetizer, that can easily be done in a toaster oven!

Ingredients

  • 1 (14 oz.) Regular Kielbasa, sliced
  • 1 (20 oz.) can Pineapple Chunks, reserve juice
  • 3 Tbsp. Teriyaki sauce
  • 1 Tbsp. Sweet Chili Sauce
  • 1 Tbsp. Honey
  • 1 Tbsp. Pineapple Juice (from can)

Directions:

  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. In a small bowl combine glaze ingredients
  3. Spear a piece of pineapple and then a piece of kielbasa on the same toothpick and dip in glaze.  Place each spear on the baking sheet.
  4. Pour any remaining glaze over the items on your baking sheet.
  5. Bake for 15 to 20 minutes until hot. Turn off toaster oven and allow to cool in the oven, then serve warm.

Bacon & Jalapeno Deviled Eggs

This recipe has been modified from Real HouseMoms

Ingredients:

  • 12 large eggs, hard boiled and peeled
  • 1 cup Mayonnaise
  • 3 Tbsp yellow mustard
  • ¼ tsp vinegar
  • 1 ½ tsp sugar
  • ½ to 1 jalapeno, seeded and chopped
  • 4 pieces bacon, cooked, crisp, and crumbled
  • paprika (optional)

Directions:

  1. Slice the hard boiled eggs in half, lengthwise
  2. Remove the yolks and put them in a mixing bowl
  3. Mash the egg yolks with a fork
  4. Add the mayo, yellow mustard, vinegar, sugar, and dash of optional paprika to the mashed egg yolks and stir until well combined
  5. Mix in the jalapeno and bacon
  6. Fill each egg hole with the mixture
  7. Sprinkle with paprika
  8. Chill until ready to serve

Here’s my suggestion for the best egg tray both for travel and for serving. What’s great is you can put ice in the lid with the tray of eggs on top when serving, so they stay cold.

Tips for Boiling Farm Fresh Eggs:

  1. Start out by getting your water boiling first, then gently put eggs into boiling water using a ladle
  2. Boil for 12 minutes
  3. Turn off heat and drain out water
  4. Immediately put eggs into a bath of ice water
  5. Allow eggs to stay in ice water bath for 10 – 15 minutes before you begin peeling, and add more ice as needed

By starting with boiling water first, and finishing the cooking process with an ice water bath the fresh eggs will be easier to peel.

*This post may include affiliate links.

Best 50 cent Snack

I just had a very tasty snack that is so cheap & easy. Had to share so I don’t forget about it.

  1. Wash and peel large Cucumber
  2. Cut in half lengthwise, then slice into pieces
  3. Put pieces in bowl then add about 2 tsp of EVOO
  4. Add a splash of Red Wine Vinegar
  5. Add salt to taste (optional)
  6. Mix together and add some Feta Cheese

You can also add diced radishes if you’d like.

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The cucumber cost me $0.79 and I only ate half of it for this snack. The rest is in the fridge without the oils so I can have it another day.

Enjoy!

Frito Corn Salad

2 cans of corn or 4 c of fresh corn
1/2 c chopped green bell pepper
1/4 c chopped onion
1/4 c mayo
1T cilantro

Mix and let sit in the fridge for 2 hours.  Just before serving add crushed Frito chili corn chips.  Simply delish!

Rice Nut Stuffing

Ingredients:

3 Tbsp. 

Butter 

2 ½ Cups 

Chicken Broth 

Onion, chopped 

2 Tbsp. 

Parsley, Chopped 

½ Cup 

Celery, Diced 

1 Tsp. 

Poultry Seasoning 

1 Cup 

Rice 

½ Cup 

Almonds, Toasted and Chopped 

Directions:

  1. Melt butter in medium sized saucepan.
  2. Add onion and celery and sauté until onion is transparent.
  3. Add rice and stir until rice is well coated.
  4. Add broth, parsley, and poultry seasoning.
  5. Stir well; bring to a boil, cover, and lower heat.
  6. Simmer for 20 minutes or until all liquid has been absorbed.
  7. Add nuts and toss lightly.

Rice and Wheat Pilaf

Ingredients:

¾ Cup 

Brown Rice 

½ Cup 

Onions 

¼ Cup 

Cracked Wheat 

¼ Cup 

Green Pepper 

2 Cups 

Chicken Broth 

½ Cup 

Mushrooms 

½ Cup 

Slivered Almonds 

   

Directions:

  1. Sautee onions, peppers, and mushrooms.
  2. Mix all ingredients together and bring to a boil.
  3. Lower heat to simmer.
  4. Cover and let cook until all liquid is gone.

 

Onion Stuffed Onions

Ingredients:

Medium Onions 

2 Tbsp. 

Chopped Pecans 

4 Tbsp. 

Butter 

¼ Tsp. 

Salt 

¼ Cup 

Light Cream 

¼ Cup 

Dry Bread Crumbs 

¼ Cup 

Chopped Olives 

1 Tbsp. 

Melted Butter 

Directions:

  1. Peel onions and cut a thick slice from the top of each; Set aside.
  2. Using a tablespoon, scoop out the center of each onion and set aside.
  3. Cook onion shells in boiling, salted water for 25 minutes or until tender; Drain.
  4. Brush each with oil and sprinkle generously with paprika.
  5. Coarsely chop tops and centers of onions.
  6. Cook chopped onion in 4 Tbsp. Butter ’til tender.
  7. Stir in cream, olives, pecans and salt.
  8. Spoon into onion shells.
  9. Combine bread crumbs and melted butter and sprinkle over onions.

Bake at 350º for 15 minutes.

Glazed Onions and Carrots

This recipe comes from Mom

Ingredients:

1 Lb. 

Carrots, peeled and cut into ½ inch slices 

1 Lb.

 

Frozen Whole White Onions 

¼ Cup 

Margarine 

½ tsp. 

Ground Ginger 

2 Tbsp. 

Brown Sugar 

½ tsp. 

Salt 

Directions:

  1. Place carrots in large saucepan with 1″ boiling water.
  2. Cover and simmer for 10 minutes.
  3. Add onions, cover and cook 5 minutes longer or until vegetables are just tender.
  4. Drain, then return vegetables to saucepan.
  5. Add rest of ingredients.

Cook over medium-high heat, stirring frequently, for 5 minutes or until vegetables are glazed.

Day-Before Mashed Potatoes

Ingredients:

9.

Potatoes, peeled and cubed

1 tsp.

Salt

6 oz.

Cream Cheese

¼ tsp.

Ground Black Pepper

1 Cup

Sour Cream

2 Tbsp.

Butter

2 tsp. 

Onion Powder 

   

 

Directions:

  1. Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes.
  2. Transfer potatoes to a large bowl and mash until smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight.

To warm, preheat oven to 350° F. Lightly grease a medium baking dish. Spread mixture into dish and bake about 30 minutes.

Warm Vegetable and Crab Dip

Ingredients:        

1 Pkg. 

Lipton Vegetable Recipe Soup & Dip Mix 

16 oz. 

Sour Cream 

6 oz.  

Fresh, Frozen or Canned Crabmeat 

3 oz. 

Cream Cheese, softened 

1 tsp. 

Lemon Juice 

   

Directions:

  1. Preheat oven to 325ºF. In 1-quart casserole, thoroughly combine all ingredients.
  2. Bake uncovered 30 minutes or until heated through.

Serve with your favorite dippers.