A few recipes shared by Janie

Here are the recipes for a few of the items we served at our 2013 Tailgate Party!
Sausage Bacon Rolls
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Melt 1 stick of margarine in saucepan.  Add 1 cup water.  Bring to a boil.
Remove from heat and stir in 1 box stuffing mix (I use Stove Top cornbread
but any variety will work).  Add at least 1/2 pound bulk pork sausage (I usually put the whole pound in) and 2 eggs slightly beaten.  Mix thoroughly to get all ingredients completely mixed up.  It should be stiff and sort of hard to stir it all up, but worth the effort!  Cover and chill (I usually make this up the day before I am going to use it and keep in refrigerator at least 24 hours).  When ready to prepare, shape chilled mixture into small round balls (you can make these any size you want, but tend to disappear pretty fast, so smaller is probably better for extending them~)  Cut a pound package of bacon slices in 1/2 or 1/3 if that works for you!) Wrap a piece of bacon around each ball and secure with toothpick.
Place on a rack and put rack on top of a baking pan (like a jellyroll pan)- this helps drain the grease as the balls cook.  Bake at 350-375 degrees until nice and brown – you can turn each one over halfway through baking time to make sure
the bacon browns on both sides-  The cooking time usually takes at least 30 minutes.
You can drain on paper towels- and keep warm in very low oven until you are ready to serve- these are so good, but they need to be served warm!  Enjoy—-
I actually have frozen the mixture and fixed later and they were fine!~
Columbia College Club Crackers
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I really don’t know why these are named this, but we’ll go with it!
Line 2 cookie pans with aluminum foil and spray really good with Pam.
Place club crackers (or you can use waverly wafers or saltines) all across
the pans.
Boil together for 2 minutes 1 cup sugar and 2 sticks margarine.  Remove from
heat and add 2 teaspoons of vanilla.
Stir really good- then pour over the crackers, making sure you get some of
the sauce covering all of them!  Sprinkle top with slivered almonds or chopped
pecans.
Bake at 350 degrees for 10-12 minutes, watching carefully so they don’t get too
brown and taste burned.
Let cool on wire rack completely before breaking apart and putting on your
serving tray.
You can half or double this recipe- depending on your guest list.  They keep
really well in a covered container!
Enjoy~
Cracker Pie
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Whip 3 egg whites until they stand in peaks and are stiff.  Fold in 1 cup sugar,
a little at a time.  Fold in 20 saltine crackers (or you can use club crackers or
waverly wafers)  that have been ground in to crumbs.  Add 1 tsp. baking powder.
Mix thoroughly.  You can add crushed pecans, or almonds or walnuts- I have also
added mini chocolate chips. Pour mixture into a well greased or sprayed pie pan and  bake in 350 degree oven for approximately 20 minutes, or until pick inserted comes out completely clean.  You have to watch carefully because you can either over cook or under cook this!
You can serve as is or you can put whipped cream (cool whip is fine) on top and shave a small amount of chocolate over the top.
You can also double this recipe and put in a small pyrex glass dish- just make sure you spray your pan or container really well so it won’t stick- This is so good
people don’t care if it sticks and comes out crumbs!
Make sure you cover leftovers (if you have any:))

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