You can't have appetizers for dinner without having meat appetizers! You need your protein, right?
Glazed Kielbasa
Ingredients:
3 pounds Johnsonville Polish Kielbasa Sausage or Polish sausage, cut into 1-inch chunks
1/2 cup packed brown sugar
1 1/2 cups ginger ale
Directions:
Place sausage in a 3-qt. slow cooker; sprinkle with brown sugar. Pour ginger ale over the top. Cover and cook on low for 4-5 hours or until heated through. Serve with a slotted spoon.
Yield: 12 servings.
Source: Taste of Home. You can find it here.
Notes: Yum. You can't go wrong with this simple recipe.
Ingredients:
1/2 cup Kraft Original Barbecue Sauce
1/2 cup undrained canned crushed pineapple in juice
30 frozen fully-cooked meatballs (15-oz. pkg.)
Directions:
Mix first 2 ingredients in large nonstick skillet.
Stir in meatballs until evenly coated.
Bring to boil on medium-high heat; simmer on medium-low heat 10 minutes or until heated through, stirring occasionally.
Source: Kraft recipes. You can find it here.
Notes: Easy peasy, nice and easy!
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Baked Buffalo Wings
Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot)
Directions:
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
Preheat oven to 400 degrees F.
Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Source: Allrecipes.com, submitted by Leesah. You can find it here.
Notes: Easy way to prepare buffalo wings, and very tasty.
Classic Cocktail Meatballs
Ingredients:
2 lb. lean ground beef
1 pkg. (6 oz) Stove Top Stuffing Mix for Chicken
1 cup water
2 eggs
1 jar (12 oz) grape jelly
1 bottle (12 oz) chili sauce
Directions:
Heat oven to 400 degrees F.
Mix meat, stuffing mix, water, and eggs until blended. Shape into 50 (1 1/2 inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
Bake 16 minutes or until done. Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
Add meatballs to sauce; stir to evenly coat.
Recipe notes: Meatballs in sauce can also be served in a slow cooker to keep warm.
You can freeze the meatballs by loosely packing cooled cooked meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before cooking with the sauce until heated through, stirring frequently.
Source: Kraft recipes. You can find it here.
Notes: I was taking these to a party and at the very last minute, I decided to double them...but I didn't have the ingredients to double the sauce. I wouldn't recommend this. It needs the amount of sauce called for in the recipe. They were still good...but they needed more sauce. So, if you double the meatballs, double the sauce too! These were very easy and tasty though. I put them in a slow cooker to keep them warm...and again, I think I would just serve them in a foil covered baking dish instead because they can lose their shape and start to fall apart if they are in a slow cooker for too long. However, I thought these were great and I will definitely be making these again.
Always on the lookout for easy, meat appetizers. My sons are carnivores and will never feel full without some good solid meat to down. The kielbasa are by far the easiest. Went over big.
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