New Year’s is coming up quickly and what better way to celebrate than throwing a party in your awesome off-campus student apartment near CU Denver! Warm up inside with lots of tasty recipes like these, that your friends are sure to love!
- 2 to 3 lbs kielbasa
- 12 oz jar chili sauce
- 1 cup barbecue sauce (use your favorite!)
- 1 cup grape jelly
- 2 tbsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- Spray slow cooker with cooking spray.
- Cut kielbasa into bite size pieces and place in the prepared slow cooker.
- Combine chili sauce, barbecue sauce, grape jelly, Worcestershire sauce, garlic powder, and onion powder in a bowl and whisk to combine.
- Pour over kielbasa.
- Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours or until kielbasa bites are heated through.
- Served as an appetizer or with rice for dinner.
- Crescent Roll Dough
- 2 sticks White String Cheese 2 sticks cut into 4 even pieces
- Homestyle RAGÚ® Pasta Sauce Thick and Hearty Traditional
- 32 piece of pepperoni
- Italian Herbs
- Muffin tin
Heat oven to 350 degrees Fahrenheit
Spray a muffin tin with non stick
Open your crescent dough and lay each triangle over an open muffin tin space
Add one teaspoon of Homestyle RAGÚ® Pasta Sauce Thick and Hearty Traditional to each triangle
Add two pieces of pepperoni, then one piece of cheese, followed by 2 more pieces to cover it
Wrap each triangle over and fold into a ball
Sprinkle with herbs
Bake for 8-10 minutes or until golden brown
Serve with an additional side of warm pasta sauce
Enjoy while still warm and gooey.
- 12 oz. elbow macaroni you may have a little left over
- 5 oz. of garlic and herb cheese boursin, alouette, or even herbed cream cheese works, any soft spreadable herbed cheese
- 2 1/2 cups shredded sharp cheddar cheese
- 2 tbsp. cold unsalted butter
- 2 large eggs
- 3/4 cups milk
- 1/4 cup sour cream
- pinch salt and pepper
- for the crust:
- 2 cups crushed Ritz Crackers
- 6 tbsp. butter melted
- 1/2 cup shredded sharp cheddar cheese
Preheat oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar. Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides.
Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain.
Spoon about 1-2 tsp. of mixture into each well over the prepared crust. Bake for 12-14 minutes. Remove from oven and let sit at least 10 minutes. If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm. Enjoy!
These are meant to be a finger food, so they are not as creamy as a regular mac and cheese. They will not stay together if they had the same texture.
If you leave out the garlic and herb cheese, these will not have as much flavor. Feel free to add more salt and pepper to taste.