I was beat by a mile on this one:
So I’ll throw out:
Piglets Inna Blanket
Little smoked sausages (L’il Smokies) wrapped in Cresent rolls (not a whole one each, you have to cut them down). Cook 'em and serve ‘em with little toothpicks next to a bowl of BBQ sauce. (Or the Bourbon Sauce on the package of L’il Smokies. Ketchup and Bourbon. Mmm-mm.)
-Rue. (just oozin’ class)
Mix one pound of Jimmy Dean Sage sausage, cumbled and browned, with the cream cheese. Then spread over the (Grands size) crescent rolls. Cut into about 1/2-inch slices. Bake as directed on package. Just be careful, it is too easy to eat too many.
If I had just slightly less self control, my Thanksgiving dinner would consist solely of this cheese ball thingy that my cousin makes:
Cheese ball thingy:
2 cups of grated sharp cheddar cheese, a finely chopped onion, salt, pepper, and a little cayenne. Add enough mayonnaise so that it will be spreadable, and mix. Spray the inside of a bowl or mold with a little non-stick cooking spray, coat with chopped pecans, and add cheese mixture. Let it chill in the fridge, then take it out and pop it on a plate. Fill in any bare areas with chopped pecans. Then, this is the key part, drizzle warm apricot preserves over the top. Serve with Ritz crackers.
It doesn’t taste like cheese with apricots on top. It tastes like sweet tangy heavenly bliss on a cracker.
•J•