recipe Archives - Page 27 of 206

Garlic Parmesan Pizza Rolls

I was weak. Oh so weak. I made a small batch of garlic Parmesan pizza rolls thinking that I could control myself. That 18 of the little bites are actually 3 servings. Maybe even 4 servings. Well, I’m here to argue that it’s impossible to eat just a few of them.

These bites are insanely good. Lightly crunchy. Definitely garlicky. With just enough Parmesan so you get that taste, that nuttiness, that saltiness. Served with warmed marinara sauce for dipping, these are some of the best appetizers you’ll find.

Oh My. There Goes My Self-Control.

To make my garlic Parmesan pizza rolls, I first deep-fried them and then tossed them in the delicious sauce. That’s mostly because I had my deep-fryer out still from a delicious shrimp dinner. I think you could bake them instead, and even air fry them if you wanted. I don’t think they’d be quite as good (nothing’s as good as deep fried!), but they’ll still be covered in the delicious sauce.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

This recipe was inspired by a recipe from the Salty Side Dish.

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4.50 from 2 votes

Garlic Parmesan Pizza Rolls

Delicious little bites that disappear in no time!

Course Appetizer

Cuisine American

Keyword garlic Parmesan, pizza rolls

Prep Time 5

Cook Time 15

Servings

Calories 25kcal

Author Inspired by a recipe from Salty Side Dish

Equipment

Ingredients

18 Totino's pizza rolls frozen, any flavor you like
vegetable oil for frying
¼ cup butter melted
1 tablespoon garlic minced
1 pinch dried basil more or less, to taste
Parmesan cheese to taste, grated
Marinara sauce warmed, for serving, if desired

Instructions

Heat a few inches of oil to 350 F in a saucepan, or use a deep fryer.
Working in batches if needed, deep fry the pizza rolls for 3 minutes, flipping once.
Remove to a paper towel-lined plate to drain.
Transfer pizza rolls to a large bowl.
In a separate small bowl, stir together the butter and garlic.
Drizzle over the pizza rolls and toss gently to coat.
Sprinkle rolls with basil and cheese.
Toss gently to coat.
Serve with marinara sauce for dipping if desired.

Notes

I also like to dip these in Ranch dressing.

Nutrition

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Batter-Fried Shrimp

I’m usually a crunchy-fried-shrimp kind of guy. You know, a bit of flour, a bit of cornmeal. These batter-fried shrimp are a bit different, yet still crunchy. The batter is much like you would find on, say, fried cod for a fish sandwich or a basket of fish and chips. Because I have an unnatural addiction to fish and chips, it’s not surprising that I’m now addicted to these shrimp. The batter stuck perfectly, the shrimp cooked up beautifully golden brown delicious, and all was right in the world again. And I ate more than I should!

Deliciously Soft Batter

The batter makes the shrimp look a lot bigger than they are. Even though it’s thick, it’s not ‘ewwwy’ thick at all. It’s light and crispy, just like I like. I’d definitely use this same batter on cod. Or chicken legs (who remembers peg legs from Long John Silver’s? They were my favorite!).

Since there’s just the two of us, I use a Fry Daddy fryer for these shrimp. It’s the perfect size for something like this.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

For a twist, add a few shakes of Old Bay or Creole seasoning to the batter before dipping the shrimp.

Also try my fried shrimp basket.

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4.75 from 4 votes

Batter-Fried Shrimp

The batter recipe would also be great on code fillets.

Course Appetizer or Main

Cuisine American

Keyword deep-fried, shrimp

Prep Time 15

Cook Time 15

Servings

Calories 395kcal

Author Inspired by a recipe from Bake Space

Equipment

Ingredients

1 ½ pounds shrimp peeled, deveined
½ cup oil
1 egg beaten
1 cup all-purpose flour
½ cup milk
1 teaspoon kosher salt
vegetable oil for frying

Instructions

Pat shrimp dry.
Heat a few inches of oil to 350 F in a Dutch oven or a deep fryer.
Combine 1/2 cup of oil and the egg and beat well. Add remaining ingredients except oil for frying and stir until smooth.
Working in batches, dip shrimp in the batter and coat well.
Add shrimp to the fryer and fry for 1 minute. Turn and fry another 1 minute or until golden brown. Remove to a paper towel-lined plate or wire rack to drain.

Notes

The coating is reminiscent of fish and chips.

Nutrition

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Copycat Taco Bell Nacho Fries

Who wants boring frozen fries? Not me! Not you! In just minutes you can transform that bag of sadness into something great with this copycat Taco Bell Nacho fries. Spicy (as spicy as you want) seasoning that’ll wake you up and make you forget those tasteless fries of yesterday. And the cheese sauce! Oh my! Double the recipe and you’ll thank me, because you seriously cannot get too much of the sauce on your fries!

Crinkles Hold More Of The Good Stuff

For my copycat Taco Bell nacho fries I used crinkle fries. That’s not what you’ll get at the fast food joint. Why did I commit such a heinous crime? Well, those crinkles hold more cheese sauce and the cheese sauce is yummy! Old-school skinny fries aren’t going to give the glorious sauce as much to cling to. Go crinkle and get happy, I say!

I admit that at first, I was pretty sure I didn’t want or need an air fryer. Heck, I can bake my fries in my oven. I can cook my wings on my grill. Yes, I made a lot of excuses for not getting one. Well, the neighbor gave me one of her old ones and I’ve never looked back! I used to cook these copycat Taco Bell nacho fries!

I use a pretty straight-forward air fryer, that doesn’t have a lot of bells (ok, it has a bell for when the timer goes off!) and whistles. It gets the job done.

DASH Deluxe Electric Air Fryer + Oven Cooker with Temperature Control, Non-stick Fry Basket, Recipe Guide + Auto Shut Off Feature, 1700-Watt, 6 Quart – Aqua

Also try my spicy bacon cheese fries.

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5 from 1 vote

Copycat Taco Bell Nacho Fries

The most addicting fries around.

Course Side Dish or Appetizer

Cuisine American

Keyword copycat, fries, Taco Bell

Prep Time 10

Cook Time 10

Servings

Calories 125kcal

Equipment

Ingredients

For the seasoning

2 ½ tablespoons paprika
2 teaspoons kosher salt
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon cayenne pepper
¼ teaspoon ground black pepper

For the cheese sauce

1 cup Cheez Whiz cheese dip
½ cup whole milk
1 tablespoon brine plus 2 teaspoons, from pickled jalapeno slices
1 pinch cayenne pepper

For the fries

2 pounds Ore-Ida Golden Fries frozen French fries or your favorite kind

Instructions

For the fries

Prepare the fries according to the bag. I recommend making them in an air fryer or deep fryer to get them good and crunchy. While the fries are cooking, making the seasoning and sauce.
Transfer the cooked fries to a large bowl and sprinkle with the seasoning blend (using however much or little as you want, you might have leftover seasoning). Toss lightly to coat. Serve with the warm cheese sauce on the side.

For the seasoning

Combine the ingredients in a small bowl. I like to put them in a resealable container, close the lid, and shake gently to combine.

For the cheese sauce

Heat a small saucepan over medium-low heat. Add the cheese and heat through. Whisk in the remaining ingredients. Keep warm until needed, stirring occasionally.

Notes

The cheese sauce is great for dipping tortilla chips, too!

Nutrition

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)

Quick Fix Ramen-Seasoned Chips

I keep a few packages of instant chicken Ramen on hand at all times. Not to make Ramen, but to use the noodles and seasoning in various recipes. I’ve made Ramen-seasoned chicken wings (one of my favorites). A Ramen broccoli slaw. And now, quick fix Ramen-seasoned chips. In just minutes I’m enjoying an almost-criminal indulgence: that salty chicken Ramen seasoning over warm potato chips.

The Most Addicting Chips Ever

If you’re like me, you can’t help yourself but to enjoy that little packet of seasoning. So, yeah, put some extra on the chips. Just go for it. You can make up for the extra sodium by using low salt chips…. These quick fix Ramen-seasoned chips did not last long in my house.

Amazon Fresh – Classic Potato Chips, 11 oz (Previously Happy Belly, Packaging May Vary)

Also try my quick fix Bloody Mary chips.

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5 from 1 vote

Quick Fix Ramen-Seasoned Chips

Since the seasoning is quite salty, you may want to use low-salt chips.

Course Snack

Cuisine American

Keyword Asian, potato chips

Prep Time 15

Cook Time 5

Servings

Calories 1259kcal

Author Inspired by a recipe from Simple Comfort Food

Equipment

Ingredients

4 cups wavy potato chips A few good handfuls worth. I recommend ruffled chips, and no need to get the expensive stuff, store brand is fine
2 packets Ramen seasoning chicken flavor, leftover from a package of Ramen Noodle Soup, or more, to taste

Instructions

Preheat your oven to 275 F.
Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
Serve immediately.

Notes

Be gentle when stirring to avoid breaking the chips.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pesto Shrimp with Mushrooms

If you love pesto you’re really going to love these pesto shrimp with mushrooms. There’s no skimping on the wonderful basil flavors here. Perfectly cooked shrimp. Sautéed mushrooms and a hint of garlic all served over pasta make for a great dish indeed. This was a departure for us from our usually creamy, or fried or grilled shrimp dishes. I am not always keen on pesto, but this helped make a believer out of me.

It’s Ok To Ignore My Suggestions

I wouldn’t hesitate to use a bit more red pepper flake the next time I make this pesto shrimp with mushrooms dish. And I’d probably add more garlic too. But keep in mind, I’m a little shy when it comes to pesto. You might actually want to just add more pesto and ignore my ideas. It’s not always a bad idea to ignore my suggestions! Just ask my wife!

I like to use my good ole trusty Dutch oven to make these shrimp and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my cedar planked shrimp with pesto.

Print Pin

4 from 1 vote

Pesto Shrimp with Mushrooms

I wouldn't hesitate to use a bit more red pepper flake the next time I make this dish.

Course Main

Cuisine American

Keyword mushroom, pasta, shrimp

Prep Time 10

Cook Time 15

Servings

Calories 96kcal

Author Inspired by a recipe from Julia’s Album

Equipment

skillet

Ingredients

2 tablespoons olive oil divided
1 pound shrimp peeled, deveined
½ teaspoon kosher salt divided
¼ teaspoon dried red pepper flake
8 ounces white mushrooms sliced
3 cloves garlic minced
½ cup pesto
½ cup chicken broth
1 tablespoon fresh basil chopped, for garnish (optional)
rice cooked, for serving, if desired. Cooked pasta is great too.

Instructions

Heat 1 tablespoon of oil over medium-high heat in a large skillet.
Season the shrimp with 1/4 teaspoon of salt and all of the red pepper flake.
Add to skillet and cook 3 minutes, flipping once, until pink and cooked. Remove to a plate.
Add remaining oil to the skillet.
Add the mushrooms and season with remaining salt.
Cook 2-3 minutes or until the mushrooms just start to soften.
Add the garlic, stir and cook another minute.
Add in the shrimp, pesto and broth.
Stir and heat thoroughly but not for very long as you don't want to overcook the shrimp.
Serve over rice or pasta garnished with chopped fresh basil, if desired.

Notes

You can use any kind of mushrooms you like.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Slow Cooker Cheesesteaks

This slow cooker cheesesteak isn’t meant to be Philly cheesesteak. It’s nothing fancy. Oh you could add peppers or whatever if you want, and it’d be great. But for me, what I needed was something tasty, cheesy, meaty and done with minimal trouble. And that’s exactly what I got. This is a great sandwich any time of the year, but it really hit the spot after I had finished shoveling snow out of the driveway. I was hungry. It was slow cooker cheesesteak time.

Beefy Cheesy Deliciousness

You can use fresh ribeye, sliced super thin, if you want. For my slow cooker cheesesteaks I used the pre-sliced frozen ribeye I can find in my grocer’s freezer case. It’s right by the Steak Ums, but unlike them, the steak is nothing but sliced steak. It always comes out super tender and it’s actually very reasonably priced. And as an added bonus, I don’t have to slice steak into thin pieces. That can be a bit challenging.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker cheeseburgers.

Print Pin

4 from 1 vote

Slow Cooker Cheesesteaks

You can use fresh ribeye, sliced super thin, if you want.

Course Main

Cuisine American

Keyword crockpot, sandwich, slow cooker, steak

Prep Time 5

Cook Time 3

Servings

Calories 551kcal

Equipment

Slow Cooker

Ingredients

4 medium onions sliced
2 pounds ribeye sliced very thin
jalapeno sliced (optional)
kosher salt
ground black pepper
1 pound Velveeta cubed
8 steak sandwich rolls

Instructions

Lightly spray your slow cooker with non-stick spray.
Add in the onion and steak and the jalapeno, if using.
Season well with salt and pepper.
Stir, cover and cook on high for 2 hours.
Add the Velveeta.
Cover and cook on low for 1 more hour.
Stir.
Serve on rolls.

Notes

Use Mexican blend Velveeta for a nice twist.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Easy Pimento Cheese Grits

Pimento cheese is one of those things that does not last very long in our house. Make a batch, do a quick errand, come back.. gone! It doesn’t seem to matter how much I make, it’s gone in an instant. Where does it go? Well, one place is in this delicious easy grits dish. Creamy, yummy grits with kicked up pimento cheese. You can’t beat it. Sure, pimento cheese is great on crackers or sandwiches, but in grits… oh me is it ever amazing. Always make extra.

Cheese Grits Elevated

As much as grits are a wonderful thing, the star of this show is the pimento cheese and it deserves the love and the attention it needs to be extraordinary. First, hand shred your cheese. None of that pre-shredded bagged stuff. It has cornstarch or other coatings on it to keep it from sticking. Nope, pass on that. If you’re not a big fan of shredding with your old hand-powered box shredder, get one of these. It’s awesome!

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Second, make the pimento cheese the night before you make this dish. Let it get happy in the fridge, just hanging out. It’s better that way. The flavors and the consistency are better the next day.

Also try my smoked tomato cheese grits.

Print Pin

5 from 1 vote

Easy Pimento Cheese Grits

Great cheesy creamy grits!

Course Side

Cuisine American

Keyword grits, pimento cheese

Prep Time 1

Cook Time 15

Servings

Calories 818kcal

Equipment

Ingredients

For the grits

2 cups whole milk or half and half
2 cups water
½ teaspoon kosher salt
1 cup quick cooking grits
1 cup pimento cheese from below
¼ teaspoon ground black pepper
1 teaspoon fresh parsley chopped, for garnish, if desired

For the pimento cheese

½ pound extra sharp cheddar cheese shredded
½ pound Pepper Jack cheese shredded
4 ounce pimentos diced, not drained
½ small red onion diced
1 cup mayonnaise
3 cloves garlic minced
1 teaspoon smoked paprika
½ teaspoon celery seed
kosher salt to taste
ground black pepper to taste

Instructions

For the grits

Add the milk and water to a large pot and bring to a boil over medium-high heat.
Reduce the heat to low and add the grits, stirring as you pour.
Add salt to taste.
Let the grits simmer for 15 minutes, stirring often, until they are thick and creamy.
Turn off the heat. Stir in the pimento cheese and season with pepper.
Serve garnished with parsley if desired.

For the pimento cheese

Place all ingredients except the salt and pepper into a bowl.
Combine.
Add salt and pepper to taste and stir.
Refrigerate at least an hour before using.

Notes

You can make the pimento cheese the day ahead.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Philly Style Italian Hoagies

When we want a quick bite for lunch we grab a few Philly style Italian hoagies. They take no time at all to make and are absolutely packed with great flavor. And a bit of a kick. This is the perfect sandwich. Sometimes I stick to the ‘original’, using fine deli meats and fru-fru cheese. And sometimes I just grab whatever is in the meat drawer. The key to this hoagie is the dressing.

Never Soggy. Always Delicious.

I often find myself making Philly style Italian hoagies for my wife’s lunch. It holds up well to bouncing around in a lunch cooler. To keep the bread from getting soggy I insulate the bread by making sure that the dressing and the spicy relish are in between the meat and cheese and not directly touching the bread itself. Boom, problem solved!

Cento Diced Hot Cherry Pepper (Hot) Hoagie Spread – 12 Fl Oz (Pack of 2)

I also love topping this sandwich with spicy hot giardiniera. That’s a sandwich!

Also try my slow cooker cheesesteaks.

Print Pin

5 from 1 vote

Philly Style Italian Hoagies

When we want a quick bite for lunch we grab a few Philly style Italian hoagies. They take no time at all to make and are absolutely packed with great flavor.

Course Main

Cuisine American

Keyword Italian, sandwich, submarine

Prep Time 10

Total Time 10

Servings servings

Calories 1308kcal

Author Inspired by a recipe from Baker By Nature

Equipment

Mixing Bowl

Ingredients

1 tablespoon red wine vinegar
½ tablespoon dried oregano
2 tablespoons olive oil
2 hoagie rolls
4 ounces prosciutto
4 ounces capicola
4 ounces genoa salami
4 ounces hot soprassata salami
4 ounces provolone cheese sliced thin
1 large tomato sliced thin
1 small onion sliced thin
¼ cup iceberg lettuce shredded
¼ cup hot pepper spread or relish

Instructions

Whisk together the vinegar and oregano in a small bowl.
Continue whisking while slowly adding the olive oil.
Slice the rolls horizontally and remove the bread from the center.
Spread half of the vinegar mix over the inside of the rolls.
Add the meats, cheese, onion, lettuce and pepper spread.
Drizzle with the remaining vinegar mix and serve.

Notes

The dressing is great on any sandwich.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Fried Shrimp Basket

The flavor of the shrimp in this fried shrimp basket is absolutely fantastic. The Gullah seasoning originates from the islands off South Carolina and is inspired by Creole tastes. It’s what makes these shrimp soooo very good. I served them in a basket with some homemade fries. Food is always better when served in a basket. I learned that long ago and this fried shrimp basket is proof.

Wonderfully Seasoned Shrimp

You’ll have plenty of leftover Gullah seasoning after making a fried shrimp basket. That’s a good thing. Save it for more shrimp or use it in any recipe that calls for Creole seasoning. It’s also great for sprinkling on the fries you’ll want to make with these shrimp. It’ll keep for a long time, just store it in an air-tight container until you are ready to use it.

Since it’s just the two of us, I like to use my Fry Daddy for frying these shrimp and well, anything fried! You can’t cook all of the shrimp for this recipe in one batch in the small fryer, but you can get them done in two.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

I’m convinced that everything tastes better when it’s served in a basket. My roadside shrimp basket is further proof.

Also try my batter-fried shrimp.

Print Pin

4 from 1 vote

Fried Shrimp Basket

Wonderfully-spiced shrimp perfect with a hot-out-of-the fryer fries!

Course Main

Cuisine American

Keyword deep-fried, shrimp

Prep Time 15

Cook Time 10

Servings

Calories 333kcal

Author Inspired by a recipe from Kardea Brown

Equipment

Ingredients

For the Gullah Seasoning (makes more than you'll need)

4 tablespoons paprika
3 tablespoons kosher salt
2 tablespoons dried basil
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons ground white pepper
2 tablespoons dried thyme
1 tablespoon sugar
1 teaspoon cayenne pepper

For the shrimp

1 cup buttermilk
2 cups all-purpose flour
1 pound large shrimp peeled and deveined
canola oil for frying

Instructions

For the Gullah Seasoning

Place all ingredients into a bowl and whisk to combine.
Transfer to a resealable airtight container until ready to use.

For the shrimp

Heat 3" of oil to 350 F in a deep fryer or Dutch oven.
Place a wire rack over a baking sheet.
In one bowl (or a pie pan) combine the flour and 1 1/2 tablespoons of the Gullah seasoning.
In another bowl (or a pie pan) place the buttermilk.
Working in batches, dip the shrimp first in the buttermilk, then in the flour. Coat completely then shake off any excess. Place on the wire rack.
Place a wire rack over another baking sheet.
Fry the shrimp until golden brown, 1-2 minutes per side.
Remove to the rack to drain.
Serve immediately with hot fries.

Notes

The seasoning is great for burgers, too.

Nutrition

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Tailgate Cocktail Smokies

For a moment there I thought that Hillshire Farm’s had changed the recipe for their Lit’l Smokies. I mean, I almost thought I was eating a shrimp cocktail. Ah, but it was that combination of ketchup and horseradish that was fooling me. After a few hours in the slow cooker those flavors found their way into every bite of sausage. These tailgate cocktail smokies were really, really quite good. Unexpectedly good. These aren’t your standard issue BBQ-sauce-and-smokies appetizers. I’d make these again. And again.

Cocktail Smokies Elevated

I’m not usually a big horseradish fan. I mean, I like it but it can get overwhelming for me if there’s too much. Not in this case. I think the recipe for tailgate cocktail smokies is spot-on for the amount. Those 4 hours of time in the crockpot really mellow it out making it a wonderful flavor.

Hillshire Farm Lit’l Smokies Smoked Sausage, 14 oz

Also try my slow cooker bourbon cocktail sausages.

Print Pin

5 from 1 vote

Tailgate Cocktail Smokies

These aren’t your standard issue BBQ-sauce-and-smokies appetizers. I’d make these again. And again.

Course Appetizer

Cuisine American

Keyword cocktail, sausage

Prep Time 5

Cook Time 4

Servings

Calories 154kcal

Equipment

Slow Cooker a small crockpot works best

Ingredients

2 packages Hillshire Farm Lit'l Smokies
1 cup brown sugar
½ cup ketchup
3 tablespoons prepared horseradish

Instructions

Spray a small slow cooker with non-stick spray.
Add all ingredients and stir.
Cover and warm on low for 4 hours, stirring every hour or so.

Notes

This recipe requires no messing with it. These are addicting.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count