Glazed Pigs in a Blanket
1½ 8-count tubes refrigerated crescent rolls
14-ounce package miniature smoked cocktail sausages
¼ cup plus 1 tablespoon Dijon mustard, divided
½ cup butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon poppy seeds
- Heat oven to 375 F.
- Line a 9-by-13-inch baking pan with parchment paper. Lightly spray with cooking spray.
- Unroll both cans of crescent rolls. Separate into 12 triangles. Spread a heaping teaspoon of Dijon mustard on each triangle. Cut each triangle lengthwise into three narrow triangles.
- Place sausage on the wide side of each triangle. Roll up and place in the prepared pan.
- In a small saucepan, combine butter, brown sugar, 1 tablespoon Dijon mustard, Worcestershire and poppy seeds. Bring to a boil, then pour over the rolled sausages.
- Bake, uncovered, for 25 to 30 minutes, until golden brown.
Pimiento Cheese-Stuffed Peppers
3/4 cup pimiento cheese, softened
14-ounce jar Peppadew peppers
Chopped fresh chives, for garnish
Black pepper, for garnish
- Drain and pat dry the peppers.
- Place pimiento cheese in a zipper-closed plastic bag.
- Cut a 3/4-inch hole in the corner of the bag.
- Pipe cheese into peppers until slightly overstuffed, then place on a plate.
- Garnish with chives and black pepper.
Seven-Layer Dip
1¼ cups salsa, drained
16-ounce can refried beans
2 tablespoons milk
8 ounces cream cheese, softened
½ cup sour cream
2 tablespoons taco seasoning
1 cup guacamole
1½ cups extra-sharp cheddar cheese, shredded
½ cup black olives or tomatoes
4 sliced green onions
Cilantro
Tortilla chips
- Combine refried beans and milk until smooth. Spread the mixture on the bottom of a 9-by-13-inch pan.
- Combine cream cheese, sour cream and taco seasoning using a mixer on medium speed. Spread over the refried beans. Spoon the guacamole over the cream cheese layer, and gently spread. Repeat with the salsa. Top with cheese, olives or tomatoes, and green onions. Garnish with cilantro.
- Chill for one hour before serving. Serve with tortilla chips.
Autumn Snack Mix
3 cups corn cereal squares
3 cups rice cereal squares
2 cups bite-size cheddar cheese crackers
2 cups bite-size pretzels
1/2 cup butter, melted
1/2 cup packed brown sugar
1 teaspoon kosher salt
2 cups miniature marshmallows
1 cup candy-coated peanut butter pieces
- Heat oven to 300 F.
- Line a rimmed baking sheet with parchment paper. In a large bowl, stir together corn cereal, rice cereal, pretzels and cheese crackers. Whisk together butter, brown sugar and salt in a small bowl until smooth. Pour butter mixture over cereal mixture, and stir to thoroughly coat. Spread mixture in an even layer on the prepared baking sheet.
- Bake until mixture is light golden brown and toasted, about 30 minutes, stirring every 10 minutes. Remove from oven. Let cool completely, about 30 minutes, stirring occasionally and breaking up clumps with your hands. Stir in marshmallows and candy-coated peanut butter pieces.
- Store in an airtight container at room temperature for up to one week.
Buffalo Chicken Dip
1 pound boneless, skinless chicken breasts, cooked and shredded; or leftover rotisserie chicken
8 ounces cream cheese, softened
1/2 cup buffalo-style
hot sauce
1/3 cup sour cream
1/4 cup water
1 tablespoon hot sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
2 tablespoons blue cheese crumbles
Diced green onion,
for garnish
Celery
Tortilla chips
- Combine cream cheese, buffalo sauce, sour cream, water, hot sauce, garlic powder, onion powder and cayenne pepper in a large bowl. Beat with an electric mixer on medium speed until smooth, about two to three minutes.
- Fold shredded chicken into the cream cheese mixture. Cover and chill for one hour. Top with blue cheese crumbles and green onion. Serve with celery and tortilla chips.
Baked Barbecue Chicken Wings
1 pound chicken wings, cut at the joint
1/4 cup barbecue sauce
Dry rub
2 teaspoons paprika
2 teaspoons brown sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
- Heat oven to 400 F.
- Mix all the dry rub ingredients in a small bowl. Coat the wings with the dry rub. Place them on a baking sheet lined with parchment paper or aluminum foil that is lightly greased. Bake for 15 minutes, then remove the sheet and flip over the wings. Bake for another 15 minutes.
- Remove the baking sheet from the oven. Turn the oven to broil.
- Brush the tops of the wings with barbecue sauce. Broil the wings for three to five minutes, until a bit of char begins to form. Remove the sheet, and flip the wings over. Brush the sauce on the tops. Broil for three to five minutes.
- Remove the wings from the oven, and serve.