Kielbasa and Barbecue Beans

Cold Weather Food.  Can't beat a dump=and=run meal when you're so busy!!!

From "Mom on Time Out"

Kielbasa and Barbecue Beans

Ingredients:
2 15 oz cans black beans, drained and rinsed
2 15.8 oz Great Norther beans, drained and rinsed
1 15.25 oz can kidney beans, drained and rinsed
1 onion, diced
½ cup barbecue sauce
¾ cup ketchup
1 tbsp Worcestershire sauce
1 tbsp mustard
1 tsp chili powder
1 tbsp apple cider vinegar
½ cup maple syrup
¼ cup molasses
1 14.5 oz can chicken broth
½ lb bacon, cooked, cut into bite size pieces
2 lbs Kielbasa, cut into bite size pieces

Procedure:
In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
Place the kielbasa on top and cover with the lid.
Cook on low for 6 to 8 hours or high for 4 to 5 hours. Stir in the kielbasa before serving.

Thanksgiving Pumpkin Lasagna

Layers are always good!  Right?

This one is good for those adverse to making pies.  It's also just a good fall dessert.

Thanksgiving Pumpkin Lasagna

Ingredients:

For crust:
1 cup flour
1/2 cup butter-softened
1/2 cup toasted walnuts (or pecans)-chopped

For cheesecake layer:
8 oz. cream cheese- softened
1 cup powdered sugar
1 cup whipped topping

For pumpkin layer:
2 1/2 cups milk
3 small pkgs. vanilla instant pudding mix
15 oz Pumpkin puree
1 tsp. cinnamon

For topping:
1 cups whipped topping
1/4 cup toasted walnuts (or pecans)-chopped


Procedure: Preheat the oven at 350 F and spray 9 x 9 inch baking dish.

Mix flour, butter and 1/2 cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.

Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.

Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.

Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

Goat Cheese Toasts

And another appetizer....

Cheese Toasts with Honey

Ingredients:
4 ounces goat cheese (1/2 cup)
2 tablespoons honey
16 baguette slices, toasted
2 grapefruit, peeled and segmented
16 slices of salami
freshly ground black pepper



Procedure:
In a small bowl combine goat cheese and honey. 

Spread mixture on toasted baguette slices. 

Layer on a thin slice of salami and grapefruit sections. 

Top with a drizzle of honey and freshly ground black pepper.

Creamy Stuffed Mini Peppers

Always on the look-out for appetizers.  I love to "graze"!!!

Creamy Stuffed Mini-Peppers

Ingredients:
12 fresh jalapeno chile peppers* and/or miniature sweet peppers
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
2 green onions, thinly sliced
1/2 - 1 canned chipotle chile pepper in adobo sauce, finely chopped*
1/8 t salt
1/8 t black pepper
1 small tomato, seeded and chopped, liquid drained off


Procedure:

Cut the jalapeno chile peppers or miniature sweet peppers in half lengthwise. Remove the pepper seeds and ribs. Set aside. *** Wear gloves when working with the jalapenos!!

In a medium bowl stir together cream cheese, green onions, chipotle pepper, salt, and black pepper. 

Gently stir in the tomato.

To serve, spoon the cream cheese mixture into the pepper halves.

Maple Bacon Baked Brie

How much do I love Brie?  In any form - cold, room temp, baked, baked with a glaze, wrapped in a crust..... I  LOOOOOVVVVVVE Brie!!!!!

Maple Bacon Baked Brie

Ingredients:
8 slices bacon, chopped
1/4 c. maple syrup
1 sheet puff pastry, defrosted
1 wheel Brie
Egg wash, for pastry
2 tbsp. pecans
Bread, for serving

Procedure:
Preheat oven to 400º. 

In a small skillet over medium heat, cook bacon until crispy, 8 minutes. Drain fat. 

Add maple syrup to skillet and stir until combined.

On a parchment-lined baking sheet, roll out puff pastry. 

Place brie on top and top with all but 1 or 2 tablespoons of maple-bacon mixture. 

Fold up each corner of puff pastry, brushing each with corner with egg wash.

Top with pecans and remaining maple-bacon mixture.

Bake until puff pastry is golden (cover with foil if too dark).

Serve immediately with bread, crackers, or toasted baguette slices.