MINI CRESENT DOGS
2 cans (8 oz each) refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)
Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets. 3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm. Makes: 48 snacks
CRESCENT APPLE DUMPLINGS
2 packages refrigerated crescent rolls
2 large apples -- Peel, core
1 stick (1/4 lb) butter
1 cup sugar
1 teaspoon cinnamon
1 can (12-oz) Mountain Dew
Heat oven to 350. Unwrap crescent rolls. Peel and core apples, cut each into eight wedges. Wrap each apple wedge in a crescent roll. (Don't worry if apple wedge isn't completely covered.) Place in 9 x 13" buttered pan. Melt butter. Stir in sugar and cinnamon. Pour over rolls.
NOTE:
At this point you can refrigerate the rolls overnight, but be sure to bring them
back to room temperature before you bake them.
Pour Mountain Dew over rolls. Bake about 45 minutes or until golden brown.
CRANBERRY LIL SMOKIES
12 ounces chili sauce
16 ounces canned cranberry sauce
16 ounces lil smokies cocktail sausages
Combine all ingredients in crockpot. Cover; cook on low for 4-6 hours. Serve from crockpot.
NOTE
Can use 1/2 bottle chili sauce and 1/2 bottle cocktail sauce
CROCKPOT LIL SMOKIES
2 packages Cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly
Combine cocktail wieners or little smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.
CRANBERRY COCKTAIL MEATBALLS
2 pounds ground beef
1 cup cornflake crumbs
2 eggs
1/2 cup chopped, fresh parsley
1/3 cup ketchup
3 tablespoons minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
SAUCE
16 ounces can, jellied or whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter.
Place in a casserole or baking pan. Heat oven to 300°. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to slow cooker and keep on low for serving.
CRANBERRY MEATBALLS
2 (1-pound) bags frozen cocktail-size meatballs (about 64 meatballs)
1 (16-ounce) can Ocean Spray Jellied Cranberry Sauce
1 (12-ounce) bottle chili sauce
1 teaspoon ground cumin
1/4 teaspoon cayenne
Combine cranberry sauce, chili sauce, cumin and cayenne in a large saucepan. Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth.
Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 to 15 minutes or until meatballs are heated through. Place in chafing dish or slow cooker to keep warm.
Makes 30 servings
EASY APPETIZER
Take a 1 lb package of regular sausage, brown it in a frying pan breaking into small pieces, drain off any grease
add 1 lb. of Velveeta Cheese cut into chunks. (Easier to melt when you cut it into chunks) This can be made in advance.
Spread it on buffet rye bread, don't pile it on just spread it all over the top of the bread and put it under the broiler until it is light brown. Don't overdo it. Just broil until a light brown.
SAUSAGE CHEESE BALLS
3
cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
OLIVE & PARMESAN BITES
MUFFINS:
2 cups All Purpose Flour
1 cup grated Parmesan cheese
2 tbsp granulated sugar
1 tbsp baking powder
1 tbsp chopped fresh rosemary
1 egg
1 cup Carnation® Regular, 2% or Fat Free Evaporated Milk
1/4 cup Crisco® Canola or Vegetable Oil
1/3 cup olives, chopped
Preheat oven to 375ºF . Grease mini muffin cups.
Combine first 5 ingredients in a medium sized bowl. Stir well. In another bowl, whisk together egg, milk and oil. Pour into dry ingredients and stir just until moist. Add olives, stir to combine.
Spoon batter into prepared muffin tins. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake in preheated oven for 15 minutes, or until a toothpick inserted into center of muffin comes out clean.
Makes 36 mini muffins
TOPPING:
1/2 cup grated Parmesan cheese
CRAB CHEESE BALL
1 8oz pkg cream cheese
1 pkg imitation crab meat (approx 12oz) – chopped or cut up small
2 cups shredded cheddar cheese
3 cloves minced garlic (or as desired)
cayenne pepper / or hot pepper sauce to taste (1/4 to 1/2 tsp)
Seafood Sauce
Mix all the above except the seafood sauce together and form into 2 balls.
Refrigerate until firm.
Just before serving, place on a pretty plate or in a dish and pour the seafood sauce over top. Serve with crackers.
WARM CRAB DIP
2 8 oz pkg cream cheese
8 oz container of sour cream
1/2 cup mayonnaise
1 lb flaked imitation crab
3 scallions chopped fine
Mix all together, place in casserole and Bake 400 degrees 20 minutes. After it cools off and you want to re-warm just place in microwave for 1 minute. I serve it with crackers or corn chips.
DATES WRAPPED IN BACON
Wrap each date in half a slice of bacon and bake in a foil lined sheet pan at 350º for about 15 minutes, or until the bacon rendered much of its fat and began to crisp up. By that time the dates will have softened into a sugary paste, suited to the salty crunch of the bacon. Sometimes toothpicks are necessary to hold the bacon in place. They make serving these gems easier on a picnic, too. You can stuff them. Slivers of garlic work great, as do almonds, or Parmesan cheese,
