Thursday, September 18, 2008

Polish Mistakes


Polish Mistakes (Savory Sausage Cheese Bites)
makes 40-45 appetizer servings

1 pkg Jimmy Dean Sage Sausage (cooked, drained and crumbled)
1 lb Ground Beef (cooked, drained, crumbled)
½ tsp Worcestershire sauce
¼ tsp hot pepper sauce
2 Tbsp ketchup
1 lb Velveeta Cheese, cubed
1 pkg party rye bread (or larger rye/pumpernickel bread for main course)


Cook meats, adding in sauces and ketchup. Then melt over with cheese cubes. Let it cool and thicken a bit, then spoon over rye bread. Bake in oven at 350* for 8-10 minutes or until cheese bubbles. Serve immediately or cooled.

Raspberry Pretzel Salad


A family favorite from the Hartung Family. I also found this one in my Grandma Ludy Maltzen's recipe box. It's just scrumptious!

6 oz Raspberry Jello
2 c Boiling Water
20 oz Raspberries
8 oz Cream Cheese
12 oz Cool Whip
1 c Sugar
2 c Crushed Pretzels (regular or Gluten Free)
¾ c Butter
2 tsp Sugar


  1. Put bundt pan in freezer before using.

  2. Mix jello with boiling water. Add raspberries. Grease bundt cake pan and pour in mixture. Refrigerate until gelled.

  3. Mix cream cheese, cool whip and sugar. Whip together. Pour over jello and refrigerate until next step is ready.

  4. Mix crushed pretzels, butter and sugar. Bake at 350* for 8 min. Cool. Then press into cream cheese layer. Regrigerate until ready to serve.

  5. Before serving, set in warm water and loosen with knife on edges. Put serving plate on top, then jiggle loose onto plate.
H/T Picture found at Recipe Tips

Granny Smith Snicker Salad


6 cored, chopped Granny Smith apples (skin on)
6-8 frozen mini Snicker candy bars (they are GF)
1 container Cool Whip topping
1 tsp Cinnamon/allspice mix (optional)

Put frozen Snicker bars into zip lock bag and break into small pieces using rubber mallet or cut into bite size pieces. Mix apples and broken Snicker bars together. Just before serving, mix in the Cool Whip.



H/T Image from The Makeshift Cook

Caramel Apple Bars


Recipe Courtesy of Betty Crocker

1 c packed brown sugar
½ c butter, softened
¼ c shortening
1 ¾ c all purpose flour
1 ½ c quick-cooking oats
1 tsp salt
½ tsp baking soda
4 ½ c coarsely chopped peeled tart apples (3 medium)
3 Tbsp all purpose flour
1 bag (14 oz) caramels

1. Heat oven to 400* F. Mix brown sugar, butter and shortening in large bowl. Stir in 1 ¾ c flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan (13x9x2”)

2. Toss apples and 3 Tbsp flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.

3. Bake 25-30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

Nutritional Values for 1 bar: Calories 145; Fat 5g; Cholesterol 10 mg; Sodium 130 mg; Potassium 80mg; Carbohydrates 24g (dietary fiber 1g); Protein 2g

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