Blue Friday

Its time again

Here are our tips for this weeks football Sunday

 

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Loaded Tater Tot Skewers

tatertot bacon

Ingredients:

1 Bag of Tater Tots

8 slices of cooked bacon, chopped

1 cup of cheese, grated

1 tablespoon ranch seasoning

skewers

Directions:

Bake tatertots as package instructs

Put cooked Tatertots on skewers

Sprinkle ranch dressing over the top

Sprinkle bacon on top

Sprinkle cheese

Put back in oven to melt cheese

Serve warm with sour cream

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Spicy Brown Sugar Bacon Wrapped Lil’ Smokies

Sugar-Bacon-Wrapped-Little-Smokies-1

Ingredients:

16 oz package of little smokies (or small cooked sausages) I use Hillshire Farm brand

15 slices bacon, each cut into 3 smaller sections

3/4 cup light brown sugar, packed

1/4 tsp cayenne peppermore or less, according to your tastes

pinch of black pepper

Instructions:

Prepare a jelly roll pan (or large baking sheet with a rim), with a layer of aluminum foil, lightly coated with non-stick cooking spray.  Set aside.  Preheat oven to 350 F degrees.

Pat sausages dry with a paper towel and wrap each individual sausage with a piece of the cut bacon.  Secure with a toothpick.

Add brown sugar, cayenne and black pepper to a large resealable plastic bag.  Use a spoon to combine the sugar with seasonings.  Add several bacon wrapped sausages, seal bag and shake gently to coat.  Repeat with all remaining sausages.

Line sugar rubbed sausages on prepared baking sheet and bake 30 -35 minutes, until bacon is browned.  For some extra crispness, broil for a couple of minutes after baking.

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Spicy Italian Crescent Ring

italiang sandwich

Ingredients:

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1/2 cup well drained roasted red bell peppers (from a jar)
8 slices provolone cheese, halved
1/3 lb deli sliced hot salami
1/4 lb deli sliced ham
1/4 lb deli sliced capocollo
1/2 cup well drained hot pepper rings (from a jar)
Instructions:
Heat oven to 375°F (350°F for dark or nonstick cooking sheet).
Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)
dough.jpeg
Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.
Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

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