Herbed Parmesan Dipping Oil

The Foodbuzz Tastemaker program teamed up with Crisco Oil, and as an Opt in I received three bottles of New Crisco Olive Oil. Of the three bottles, there were as follows a Light, Pure, Extra Virgin, and with my bottles of oil I also got four recipe cards. I chose to make the Herbed Parmesan dipping oil with some French bread for dipping. It turned out great, the oil on its own has such outstanding flavor but when mixed with the other ingredients it really shines. Thank You to Foodbuzz and Crisco Olive Oil, for giving me the opportunity to try and share with others your amazing new product.

1/2 C. - Crisco Extra Virgin Olive Oil
1 Tbs. - Balsamic Vinegar
1/2 Tsp. - Minced Garlic
1/4 Tsp. - Kosher salt
1/4 Tsp. - Ground Black Pepper
1/4 Tsp. - Chopped Fresh Rosemary
1 Tsp. - Grated Parmesan Cheese
French Bread

Place all ingredients into a jar with a lid or a plastic container with a tight fitting lid. Shake well then pour into a saucer or shallow dish. Serve next to some French bread for dipping and enjoy!

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Mini Garlic Dill Flat Bread

My husband wanted to create a mini flat bread to be eaten either alone or alongside our Spicy Artichoke Dip or one of our Hummus Dips. He really loves to make things out of pizza dough, this coming from the many years he spent working at several of our local Beaverton Pizzeria's when he was younger. He toyed with many ideas of what to top them with, I think his final outcome was the perfect choice.

1 Lbs. - Pizza Dough (homemade, store bought, or local take & bake pizza place)
4 Tbs. - Butter
1 Tbs. - Johnny's Garlic Seasoning
1/2 Tbs. - Dill Weed
Kosher Salt

Roll the pizza dough out to your desired thickness, use a biscuit cutter to cut into small rounds. Lay the pizza rounds onto a baking sheet lined with parchment paper or a silicone baking mat. Mix the butter, garlic season and dill together in a small dish. Spread the butter mixture evenly over the pizza rounds then sprinkle with less than a pinch of kosher salt. Bake on a 400 degree oven for 15-20 minutes or until golden brown.

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Spicy Artichoke Dip

Let me start with saying Happy Mother's Day to all of my blogging friends.... Today's recipe came from our friend Eddie; he works at our favorite little restaurant The Canyon Grille. We went in for dinner last Thursday night and we started talking to him about our cooking site and how we make something to post every Sunday and how at this point in time I still had no idea what I was going to make. Eddie piped up and said I know the perfect thing and he handed me a recipe written down on a guest check, it was for his sister’s killer dip. Let me tell you he was not kidding, this dip for starters is so extremely quick and easy to make but it also has an outstanding taste too.

14 oz. Can - Artichoke Hearts (chopped)
8 oz. Package - Cream Cheese (soft)
4 oz. - Diced Green Chilies
4 oz. - Diced Jalapenos
1 1/2 C. - Mayo
1 C. - Fresh Grated Parmesan Cheese
1/4 C. - Fresh Grated Parmesan Cheese

Mix mayo and cream cheese together until smooth. Stir in the chilies, jalapenos, artichokes, and 1 cup Parmesan, stir well to combine. Spray a 8x8 baking dish or in a ramekin with cooking spray then pour dip mixture into dish and top with the remaining cheese. Bake in a 325 degree oven for 30 minutes, and then broil the dip for just a few minutes for a deeper golden color. Serve with a veggie tray, sliced baguette or your favorite chips.

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Monte Cristo Egg Rolls

My all time favorite Sammie is a Monte Cristo; I have loved them ever since I was a very little girl. My Uncle Jerry used to take me and my 4 brothers and sisters to a Diner called the Divit, it was on the West side of Olympia by Black Lake. I don't have many memories from this young age but for some reason this fabulous Sammie is a very fond memory from back in the day. No matter where I go to eat I also look first to see if they serve a Monte Cristo, I really love it so much I could eat one every day. Most people with me at the time find it very odd that I put strawberry jam on my meat and cheese Sammie, I will tell you honestly I don't recall why or when I started to do it but it is an amazing combo. When I told my husband that I wanted to make a Monte Cristo for the blog he was all good with it, however I wanted to make a change and turn this wonderful Sammie into something totally different.

8 - Egg Roll Wraps
3 - Deli Sliced Honey Ham
3 - Deli Sliced Black Forest Ham
3 - Deli Sliced Smoked Turkey
3 - Deli Sliced Baby Swiss Cheese
5 Tbs. - Strawberry Jam

Chop the meat and cheese into small pieces and place into a mixing bowl, add the jam and stir to combine. Lay out the egg roll wraps with 1 corner facing you; place about 2 Tbs. of the filling just above the bottom corner. Fold this bottom corner up over the filling, then fold in each side of the egg roll wrap then roll it up. When you roll up to the other corner use a little water on your finger and spread on the wrapper to seal the roll and corner together. Deep fry at 320 degrees, for about 3 minutes or until crispy and golden brown. Serve warm as is or sprinkle with powder sugar, if you would like you could also have extra jam on the side for dipping.

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Bacon Wrapped Hogs

With Super Bowl XLV just around the corner we needed to find another awesome recipe for game day....I think we found a real winner with this one, if you like pigs in a blanket and you like bacon you will love this dish.

1 - Kielbasa (cut into 4)
1 - Sheet Puff Pastry
4 - Slices Maple Cured Bacon
1 - Egg (beaten)
1/3 C. - Brown Sugar
Toothpicks

Sauce

1/3 C. - Honey BBQ Sauce
1/3 C. - Honey Mustard

Wrap each piece of kielbasa with bacon and secure each end of bacon with a toothpick, pan fry over medium high heat just until brown and crispy. Place the brown sugar onto a plate and roll each side of the cooked kielbasa in the sugar then place onto a baking sheet. Bake in a 400 degree oven for 20 minutes, until the brown sugar has melted and caramelized. Take the baking sheet out of the oven and let cool for a few minutes so you can handle them to pull out the toothpicks. Cut the sheet of puff pastry into 4 equal sections and roll 1 bacon wrapped hog with 1 section of pastry. Place onto a baking sheet and brush with the egg wash, bake in a 4oo degree oven for 20 minutes or until golden brown. Mix the BBQ sauce and mustard together and serve with the bacon wrapped hogs....

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BBQ Sliders

Another great idea that is extremely quick, easy, and delish for the big game day is sliders. Sliders of all kinds have hit the nation hard upside the head; they are so great because you can virtually make them out of just about anything, so for that, I love the versatility of this tasty little sammie. This recipe is a great way to use up the left over BBQ and coleslaw from the Pulled Pork & Asian Slaw Roll-ups, if you have any leftovers to use.

1 12 Pack - King's Hawaiian Sweet Rolls (heated)
1 10oz. - Lloyd's Pulled BBQ Pulled Pork or Pulled Beef
1 8.5 oz. - Fresh Express Coleslaw Kit with Salad Dressing

In a bowl combine the coleslaw and dressing, mix until well combined. Slice open each roll in half, making a top and bottom bun. Spoon some of the BBQ onto the bottom of the bun and top with a spoonful of the coleslaw. Place the top bun on the coleslaw, plate the sliders and watch them be devoured by your family and friends!

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Apple Footballs

With Super Bowl XLV just days away we are still doing our football food countdown. Today is a dessert we posted back on 1-30-09 that was a huge hit at that party. These little morsels are so easy to make and so tummy pleasing, your guest will be begging for more.

2 - Small Gala or Fuji Apples (cored & diced)
1/4 C. - Splenda Brown Sugar
2 Tbs. - Butter
1 Tsp. - Cinnamon
1 Tsp. - Vanilla
1/2 Tsp. - Nutmeg
2 - Sheets Puff Pastry (thawed)
1/4 C. - Raisins
Cinnamon/Sugar for dusting

Melt the butter in a sauté pan over medium heat and cook the apples, raisins, brown sugar and spices for about 5-8 minutes, until the apples a little soft and a nice tan caramel sauce has been reached. Set the apples aside to cool while you open up the pastry and cut 9 circles out of each sheet using a medium sized biscuit cutter. Place 1 Tsp. of mixture in the center of each round then fold over one side to the other and pinch to seal, then with a fork crimp the edge closed. Deep fry at 350 degrees for 2 minutes then turn and cook for another 2 minutes remove with a slotted spoon and roll in the cinnamon/sugar mixture. I had about 1 C. of filling left; I think it would be great on top of ice-cream, waffles or pancakes.

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Pulled Pork with Asian Slaw Roll - Ups

With Super Bowl just days away we thought this would be a unique and fun idea for a game day snack. We all love pulled pork and we all love crispy coleslaw so why not put the two together into one great dish, these turned out way better than I had hoped for.

1 18oz. - Lloyd's Honey Hickory Pulled Pork (heated)
1 Package - Nasoya Won Ton Wraps
1 8.5oz. - Fresh Express Coleslaw Kit with Dressing
1/4 C. - Sun Maid Golden Raisins
2 Tbs. - McCormick Black Sesame Seeds
Dash Rice Wine Vinegar
Water

Heat your deep fryer to 350 degrees. In a medium sized bowl combine the coleslaw, raisins, vinegar, sesame seeds, dressing and stir well. Lay out two won ton wraps overlapping enough to seal the two together with water. Then place about 1/2 Tbs. of meat towards one end of the wrapper, and then top with 1/2 Tbs. of the slaw. Roll up the won tons keeping it as tight as possible, seal the won ton with water on both ends and along the side. Make sure the won ton is totally sealed so you have no leaks while deep frying. After all roll ups have been made deep fry for 1-2 minutes or until golden brown and crispy, when cooking make sure to not over crowd the fryer. Serve alongside extra coleslaw or with a sweet chili sauce.

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Salsa De Gallo

My husband and I are part of the Foodbuzz Family on our cooking blog, every so often I get an e-mail asking if we would like to participate in some free products that have partnered with Foodbuzz. On these e-mails they sometimes give you the options to not only get the free items but to also qualify for a free HD Flip camera to create a video using the items they are featuring at the time. This last e-mail for some reason that am not sure of, I said yes to the camera, I know my friends, just what was little shy me thinking at the time. I guess really I was thinking that no way out of the hundreds of response Foodbuzz would get that they would ever pick me, boy was I wrong. I received an e-mail telling me Congratulations I had been chosen for this project, ConAgra foods and Foodbuzz would be sending me a goodie box. The e-mail said to please make a video about 2-3 minutes long using some of the ConAgra products they would be sending me, the e-mail said that I would be getting a can of Pam Cooking Spray, a jar of Peter Pan Peanut Butter, a can of Hunt's Diced Tomatoes and 2 Cans of Rotel. After I stopped freaking out I knew right away what I was going to make out of the great items. So my friends with a lump in my throat and my hands shaking like a leaf please take a look at my first cooking video and tell me what you think. Thank You Foodbuzz and ConAgra Foods for making me step out of my box!

1 14.5 oz. - Can 100% Natural Hunt's Diced Tomatoes (drained)
2 10 oz. - Cans Rotel Original
1 15 oz. - Can Black Beans (drained)
1 C. - Petite White Frozen Corn Kernels (thawed)
1/2 Medium - Red Onion (diced)
1/2 Medium - Sweet Yellow Onion (diced)
1 - Jalapeño (seeded & diced)
1 - Serrano Pepper (seeded & diced)
1 C. - Chopped Fresh Cilantro
2 Tbs. - Minced Garlic
2 Tbs. - Lime Juice
1 Tsp. - Salt

Mix all ingredients together in a bowl and let stand at room temperature for 1 hour to blend the flavors. Cover and refrigerate until ready to use. Serve with some crispy corn chips for dipping.

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Mac Cheesy Bites

A few weeks ago my little niece Kammy sent me a message on Facebook, she was telling me about a fabulous sample she had at Trader Joe's with her Mom and Grandma. She asked if I could try to recreate the little gem she had just eaten, I told her that we would do our best to make something as good as what she had tried. Kammy this post is all for you honey, I hope this is what you were looking for.

2 Tbs. - Butter
2 Tbs. - Flour
3/4 C. - Milk
1 1/2 C. - Sargento Shredded Mild Cheddar Cheese
1/4 C. - Kraft Parmesan Cheese, plus more to sprinkle on top
3 - Large Egg Yolks
1/2 Tsp. - Salt
1/8 Tsp. - Nutmeg
1/2 Lb. - Cooked Small Elbow Macaroni

Preheat oven to 425 degrees… Spray a 24 count mini muffin pan with cooking spray and set aside. In a large saucepan, melt the butter over medium heat, whisk in the flour and cook for about 1 minute. Whisk in the milk and bring to a boil. While cooking mixture, whisk occasionally for about 2-3 minutes until thick. Add the cheddar and parmesan cheese stirring to melt. Remove from heat and stir in the egg yolks, salt and nutmeg. Stir in the macaroni until well coated. Spoon into the muffin cups pressing down firmly onto each one, fill to the top. Bake for about 10 minutes or until golden brown, let cool for another 10 minutes then using a teaspoon gently lift each bite. For those of you who want to be a little more health conscious just plate these and sprinkle with some additional Parmesan cheese then enjoy!

For those of you that like a little more crunch to their Mac & Cheese like we do this is a must try....

1 C. - Honey Panko Crumbs
3 - Eggs
2 Tbs. - Water
1 C. - Parmesan

Heat your deep fryer to 350 degrees, in a shallow dish mix the egg and water together, then in another shallow dish add the Parmesan and in one last dish add the Panko crumbs. One at a time place a Mac Cheesy bite into the egg wash, then into the Parmesan. Place the bites back into the egg wash and then finally into the Panko crumbs. Once you have them all coated place single layer as to not crowd the deep fryer and cook for 1 minute or until golden brown and crunchy, moving the bites around in the oil so they get cooked evenly. Plate these little gems and watch them disappear.

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Posh Piggies

We have had such great response to this simple yet outrageously good appetizer that we wanted to re-post it again for New Years. We are just so amazed how this little sausage and pastry bite took off like a rocket when we posted it back on 1-29-09. I can't even recall how many other blogs we have stumbled upon and found our picture and the blogger's story of how they had made them or eaten them at another gathering and found them simply delish! I hope all of you new comers enjoy this recipe as much as everyone has in the past.

1 Lbs. - Sweet Italian Sausage Links (Johnsonville)
1 - Sheet Puff Pastry (thawed)
1 - Egg
2 Tbs. - Mayonnaise
2 Tbs. - Dijjonaise
¼ C. - Apricot Pineapple Jelly

Cut the sausage links into 36 half- inch slices; brown the meat on both sides in a frying pan over medium high heat. No need to fully cook at this time, all you want is to get both sides a little crispy. Set aside on a plate to cool while you get the pastry ready, lay the pastry out on your work surface then break the egg into a small dish and brush the entire surface of the pastry. Using a mini cookie cutter (I used a star) cut out 36 shapes from the pastry. Place the meat onto a baking sheet and cover each one with a piece of pastry and secure in place with a tooth pick. Bake in a 400 degree oven for 18-20 minutes. While the piggies are baking mix the jelly, mayo and mustard in a small dish, these are good served hot, warm and room temp. Dip and enjoy!

Side Note:

Instead of puff pastry you could use Pillsbury Crescent dough, lay the sections out flat and cut them into your desired shape. I also think Pillsbury Grands Flaky would work as well, I would maybe take each section of dough and separate into 3 pieces and then cut into shapes.

When it comes to the meat I think any flavor of sausage would be great and that maybe small sections of kielbasa would work also, kielbasa also comes in many flavors now so really you could have many options for these little gems.

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Turkey Stuffing Cups

Today is our first installment of a Thanksgiving leftover idea, with already having leftovers in the fridge this is a very quick & easy dinner to toss together in minutes. The whole family will love these cute little turkey and stuffing cups, they are not only cute and adorable but extremely tasty as well.

1 Box - Frozen Puff Pastry Cups
3/4 C. - Leftover Stuffing
1 C. - Leftover Turkey Gravy
1/2 C. - Diced Leftover Turkey

Prepare the pastry cups according to the directions on the box. In a medium pot re-heat the stuffing with 1/2 C. of the turkey gravy. In another small pot or microwave safe dish re-heat the other 1/2 C. of gravy. When the pastry cups are done cooking remove the tops and spoon in equal amounts of stuffing into each cup, then top with equal amounts of turkey in each cup or you can put equal amounts of stuffing and turkey in a small dish mix together and then spoon into each cup. Top off each cup with a drizzle of the remaining gravy. Serve with leftover cranberry sauce, vegetables and fruit salad.

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Pumpkin Curry Fritters

I really wanted to find a more unique pumpkin recipe for this posting, something a little out of the everyday. I found a real winner with this one, these a plump, light and fluffy pumpkin fritters with a hint of curry. We served them with a cinnamon applesauce dipping sauce and it was the perfect sweet to pair with the little kick of the curry.

1 C. - Pumpkin Puree
1 - Egg (beaten)
1 C. - Flour
1 Tsp. - Baking Powder
1 Tsp. - Curry Powder
1 Tsp. - Salt
4 C. - Oil (for frying)

In a medium bowl combine the pumpkin, egg, flour, baking powder, curry, and salt. Mix until smooth. Heat the oil in a deep fryer to 325 degrees. Using a small ice cream scoop drop the fritter batter into the hot oil and fry for about 2 minutes or until golden brown. Drain on paper towel and serve warm with the dipping sauce.

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Pesto Foccacia Wedges

My friend Susen was over a few weeks back and we were talking about food, she told me of how she makes mock foccacia bread and what kind of toppings she puts on hers to make it almost like a pizza. I thought the sound of this was so simple and could be virtually changed a million ways, so this is what my version came out like...

1 - 8 Count Crescent Rolls
EVOO
Kosher Salt
Basil Pesto
Parmesan Cheese

Open the roll of crescents and lay out each wedge flat onto a parchment lined baking sheet, brush an even layer of EVOO onto each wedge then sprinkle with some kosher salt. Spread an even layer of pesto onto each piece then top with Parmesan cheese. Bake in a 375 degree oven until golden and crispy, about 15 minutes. These would be fabulous alongside soup, spaghetti or all alone.

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Crispy Orange Chicken

I have stumbled upon another great recipe in our America's Most Wanted cook book, this time it is from the fabulous restaurant of Apple Bee's. I can honestly say that I have never tried this dish in the restaurant so I have nothing to compare it to, but it turned out scrumptious. We really love Asian food and it has gotten so expensive to go out for it so making this recipe at home was a big winner for us. It could not be any easier, more cost effective and downright delish!

3 - Boneless Skinless Chicken Breast (cut into cubes)
1 - Egg (beaten)
1 1/2 Tsp. - Salt
1/4 Tsp. - Ground Pepper
1 Tbs. - Vegetable Oil
1 C. - Flour
1 Tsp. - Cornstarch

Glaze:

1 Tsp. - Minced Garlic
1 C. - Orange Juice
1/2 C. - Hoisin Sauce
1/4 C. - Sugar
1 Tbs. - Sesame Seeds
Pinch of Cayenne Pepper

Place the chicken into a bowl along with the egg and oil, stir to combine. In another bowl mix the flour and cornstarch together. Dredge the chicken in small batches in the flour mixture until evenly coated, then cook in a deep fryer set at 375 degrees for 4 minutes then drain on paper towel, continue cooking the chicken until all pieces are fried. While you are cooking the batches of chicken make the sauce, in a sauce pan add a little more oil and sauté the garlic over medium heat just until tender, be careful not to burn it. Add the remaining items and bring to a boil and cook for 3 minutes, then turn down to simmer and let reduce until thick, make sure to keep an eye on it and stir constantly so it does not burn. We served the chicken over jasmine rice and drizzle the sauce over the top; this chicken would also be good with a sweet and sour sauce or putting the sesame seeds into the batter and serving it alongside egg fu yung brown gravy for dipping.

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4th Of July Poppers

The middle Poppers were without the Panko just the batter...

Last week my boss was telling me about a recipe he had seen on TV, the cook was doing beer battered deep fried bacon. I spoke to my husband about this and we took the bacon and beer batter idea and ran with it. We came up with a great idea for some awesome 4th of July snacks, we had them plain but they would also be great with your favorite dip along side. I hope you give them a try...we really think you will love them.

Batter:

1 12oz. - Beer (your favorite)
1 - Egg
1 C. - Flour
1 Tsp. - Baking Soda
1/2 Tbs. - Garlic Powder
1/2 Tbs. - Smoked Paprika
1/2 Tsp. - Cayenne
1/4 Tsp. - Pepper
Pinch Kosher Salt

Mix the batter and let sit in the fridge for at least 30 minutes while you prepare the meat.

Poppers:

24 - Cheddar Little Smokies
1 Lbs. - Thick Cut Bacon (cut each piece in half)
2 - Eggs
1 C. - Flour
1 C. - Panko Crumbs
24 - Toothpicks

Roll each little smokie in a slice of the bacon and secure with a toothpick, brown in a frying pan over medium high heat until both sides are cooked and crisp. Let the little smokies cool before battering them. Place the eggs into a bowl and lightly beat them, place the flour into another bowl, place the beer batter next in line followed by the bowl of Panko crumbs. Dip each smokie into the egg, then flour, then batter and then into the Panko. Deep fry in oil at 320 degrees for 3 1/2 - 4 minutes make sure to keep the poppers moving in the oil so they don't stick together. Drain on paper towel and serve with your favorite dipping sauce.

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Father's Day Sliders

Last Saturday my husband and I were in downtown Portland, we drove past Williams & Sonoma and they had a picture of sliders hanging in the window. I told my husband that we should make some for our Father’s day posting and so we started to think of things we could do. My husband came up with the spice mix for the ground beef, I thought of 2 sauces we could use on the buns and our daughter Trisha wanted caramelized onions on the third slider. These were so much fun to make and even more fun to eat, I have never had them before but I will most certainly have them again.

Burgers:

1 Lbs. - Ground Beef
1 Tsp. - Garlic (chopped)
1 Tsp. - Sweet Mesquite Seasoning
1/2 Tsp. - Smoked Paprika
1/8 Tsp. - Johnny's Garlic Seasoning
1/8 tsp. - Ground Cinnamon
1/8 Tsp. - Thai Seasoning

Salt & Pepper
12 King Hawaiian Dinner Rolls

Mix the meat and spices together, divide into 12 walnut sized balls and then shape into patties. Cook over medium high heat on a grill pan for about 5 minutes per side. Serve with the following toppings...

Caramelized Onions:

1/2 - Red Onion
2 Tbs. - Butter
1/2 Tsp. - Brown Sugar

Sauté the onions in the butter for about 20 minutes and then stir in the sugar and cook for another 10 minutes.

Honey Mustard Mayo:

1/3 C. - Mayo
1 Tbs. - Honey Mustard
1/2 Tbs. - Honey
1/2 Tbs. - Spicy Brown Mustard

Mix Well

Garlic Mayo:

1/3 C. - Mayo
1/2 Tsp. - Chopped Garlic
1/2 Tsp. - Johnny's Garlic Seasoning

Mix Well

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Cap ' n Crunch Chicken Strips

My husband bought me what I think is the coolest cooking book ever, America's Most Wanted Recipes. Inside you will find some of today's top restaurants sharing their most popular recipes, I have found so many items that I just simply have to try. Like the dinner we had just last night, at first I thought it sounded a little strange but after thinking about it more it really did sound good. This recipe comes to us from Planet Hollywood....it was fabulous!

2 C. - Crushed Cap'n Crunch Cereal
1 1/2 C. - Crushed Corn Flakes Cereal
1 - Egg
1 C. - Milk
1 C. - Flour
1/2 Tbs. - Onion Powder
1/2 Tbs. - Garlic Powder
2 Lbs. - Chicken Breast (cut into strips)
Vegetable Oil - (for frying)

Combine the cereal in a large bowl, beat the egg with the milk and set aside. Stir together the flour and spices then set aside. Dip the chicken into the flour mixture and shake off the excess, then dip into the egg mixture and then fully coat the strips in the cereal mixture. Set into a preheated deep fryer set at 320 degrees and cook for 4 minutes or until golden brown. When done drain on some paper towel and enjoy. My husband really loved them with a side of honey mustard sauce we created for dipping.

Spicy Brown Honey Mustard Sauce

1 Tbs. - Spicy Brown Mustard
2 Tbs. - Honey

Mix the 2 items together and let them sit in the fridge to mingle the flavors while you are cooking the chicken.

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Bacon Wrapped Hogs

With Super Bowl XLIV just around the corner we needed to find another awesome recipe for game day....I think we found a real winner with this one, if you like pigs in a blanket and you like bacon you will love this dish.

1 - Kielbasa (cut into 4)
1 - Sheet Puff Pastry
4 - Slices Maple Cured Bacon
1 - Egg (beaten)
1/3 C. - Brown Sugar
Toothpicks


Sauce

1/3 C. - Honey BBQ Sauce
1/3 C. - Honey Mustard

Wrap each piece of kielbasa with bacon and secure each end of bacon with a toothpick, pan fry over medium high heat just until brown and crispy. Place the brown sugar onto a plate and roll each side of the cooked kielbasa in the sugar then place onto a baking sheet. Bake in a 400 degree oven for 20 minutes, until the brown sugar has melted and caramelized. Take the baking sheet out of the oven and let cool for a few minutes so you can handle them to pull out the toothpicks. Cut the sheet of puff pastry into 4 equal sections and roll 1 bacon wrapped hog with 1 section of pastry. Place onto a baking sheet and brush with the egg wash, bake in a 4oo degree oven for 20 minutes or until golden brown. Mix the BBQ sauce and mustard together and serve with the bacon wrapped hogs....

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Turkey & Stuffing Egg Rolls

Every year we all wonder what to do with the Christmas Dinner leftovers, we all love them but we get tired of the same old leftover ideas. This year I think we came up with a real winner winner turkey leftover dinner. This leftover idea was so simple, easy and versatile that I can't believe we hadn't thought of it before. I had 2 ideas for great dipping sauce to go with these little gems but I am sorry to say that they were after thoughts. The first being a turkey gravy dipping sauce and the other a cranberry dipping sauce, I think either one would be fantastic.

8 - Large Egg Roll Wraps
1 C. -Stuffing
½ C. -Cubed or Shredded Turkey Meat
Water

Lay out the each wrap and fill with 2 Tbs. of stuffing and 1 Tbs. of turkey, seal the edges with a little water and fold like the below diagram. When all the egg rolls have been made heat the oil in your deep fryer to 350 degrees and cook only a few at a time as to not crowd the fryer. Cook on each side until golden brown and crispy, rolling periodically. Take out and drain on paper towel then serve hot with your choice of dipping sauce.

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