Weekly Ad Recipe – Citrus Cocktail Smokies

Weekly Ad Recipe Citrus Cocktail Smokies www.cobornsblog.com

Get ready for the big game by preparing this cocktail smokies recipe. Instead of using BBQ sauce, change it up with a sweet and savory sauce. The pineapple juice and soy sauce give this recipe a whole new yummy twist! Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Citrus Cocktail Smokies
 
Ingredients
  • 1 Cup Packed Brown Sugar
  • 3 Tbsp Flour
  • 2 tsp. Ground Mustard
  • 1 Cup Pineapple Juice
  • ½ Cup White Vinegar
  • 1½ tsp. Soy Sauce
  • 2 Lbs. Cocktail Smokies
Instructions
  1. In a large saucepan, combine sugar, flour and mustard.
  2. Gradually stir in pineapple juice, vinegar and soy sauce.
  3. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  4. Add sausages, stir to coat.
  5. Cook, uncovered, for 5 minutes longer or until heated through.
  6. Serve warm.

 

Jayne's Easy Game Day Recipes

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

There is the winter season, holiday season, hunting season and fishing season but let’s not forget about football season! It’s time to start planning for the championship football game party and I’m here to help. I have some quick and easy recipes that I would love to share with you, just in time for kickoff!

Pineapple Cocktail Smokies

Now if you know me I like to change things up and not always do the same old, same old when it comes to party food. So I found this recipe for cocktail smokies that doesn’t call for BBQ sauce and instead uses pineapple juice, soy sauce, brown sugar and mustard. This gives those smokies a sweet and sour flavor and they are truly awesome.

Pineapple Smokies
 
Ingredients
  • 1 Cup Brown Sugar, packed
  • 3 T. Flour
  • 2 tsp. Ground Mustard
  • 1 Cup Pineapple Juice
  • ½ Cup White Vinegar
  • 1-1/2 tsp. Soy Sauce
  • 2 Packages Cocktail Smokies
Instructions
  1. In a large saucepan, combine the sugar, flour and mustard.
  2. Gradually stir in the pineapple juice, vinegar and soy sauce. Bring to a boil over medium heat.
  3. Cook and stir for 2 minutes or until thickened.
  4. Add sausages; stir to coat.
  5. Cook, uncovered until heated through.

Stuffed Shrimp and Cocktail Sauce

Next I didn’t want to just do cocktail shrimp with cocktail sauce. I wanted to change up the flavor and wow did I find some great flavor in these luscious little guys. The secret is adding horseradish to cream cheese and parmesan cheese and stuffing them in the shrimp. They are so good and they make a beautiful presentation at any kind of party you may have.

Stuffed Shrimp and Cocktail Sauce
 
Ingredients
  • 4 Oz. Cream Cheese, softened
  • 4-1/2 tsp. Prepared Horseradish
  • 1 T. Grated Parmesan cheese
  • 1 Lb. Cooked Large Shrimp, peeled and deveined
  • Dried Parsley
  • Seafood Cocktail Sauce
Instructions
  1. In a small bowl, combine the cream cheese, horseradish and parmesan cheese until blended.
  2. Cut a small hole in the corner of a re-sealable plastic bag; add cream cheese mixture to bag.
  3. Butterfly the shrimp along the outside curves as shown in the video.
  4. Pipe about 1 teaspoon cream cheese mixture into each shrimp. Arrange on a serving platter.
  5. Sprinkle with parsley.
  6. Serve with seafood sauce if desired.

Cheesy Pizza Dip

My third recipe is really good if you are a pizza fan, and truthfully, who doesn’t like pizza? Just melt cream cheese and add pizza sauce, mozzarella cheese and pepperoni and you have the best pizza dip in town! Now just cut up some French bread in cubes and serve them as a dipper for this pizza dip. Yummy!!!

Cheesy Pizza Dip
 
Ingredients
  • 8 Oz. Cream Cheese, softened
  • 8Ooz. Mozzarella Cheese, shredded
  • 1 Can Pizza Sauce
  • ½ Cup Ripe Olives, choppped
  • 1 Cup Sliced Pepperoni, chopped
Instructions
  1. In a large pot, melt the cream cheese and mozzarella together.
  2. Next add the pizza sauce, ripe olives and chopped pepperoni then mix all together.
  3. To keep warm place in slow cooker.
  4. Serve with cubed French bread or crackers.

Crazy Fresh Guacamole DipI don’t think I could ever have a party without Guacamole Dip, it’s just not in me.  I absolutely love the stuff and I am so excited to tell everyone that we now have a “new” Guacamole Dip called “Crazy Fresh” and that is exactly what it is, so FRESH! It’s just like homemade. This is probably the best Guacamole Dip I have ever had and the best part is I don’t have to make it.  It’s ready to serve.

Snack MixFootball CupcakesNow if you are like me you don’t always have time to fit homemade baking into your busy schedule. So just stop by any Coborn’s Bakery and pick up some party snack mix. The mix comes in a football size tray that will look great on your party table.

Pick up a package of football cupcakes from the Coborn’s Bakery and be assured that all of your guests with a sweet tooth will be taken care of throughout the entire game.

Good luck to your team and enjoy these delicious appetizers!!

www.cobornsblog.com - Family, Friends and Food with Jayne

Weekly Ad Recipes – Game Day Dips

Weekly Ad Recipe - Cheesy Pizza Dip www.cobornsblog.com

Cheesy Pizza Dip
 
Ingredients
  • 8 oz. Cream Cheese, softened
  • 1 tsp. Italian Seasoning
  • 8 oz. Shredded Mozzarella Cheese, divided
  • 1 Cup Food Club Pizza Sauce
  • Snack Crackers
Instructions
  1. Heat oven to 350°.
  2. Beat cream cheese and seasoning with mixer until well blended.
  3. Spread onto bottom of a 9 inch pie plate; top with 1 cup of mozzarella, pizza sauce and remaining mozzarella.
  4. Bake 15-20 minutes or until dip is heated through and cheese is melted.
  5. Serve with crackers or sliced French bread.


Weekly Ad Recipe - Mexican Cheese And Bean Dip www.cobornsblog.com

Mexican Cheese and Bean Dip
 
Ingredients
  • 16 oz. Velveeta, cut into ½” slices
  • 15 oz. Black Beans, rinsed
  • 11 oz. Corn with Red and Green Bell Peppers, drained
  • 1 Cup Salsa
  • Tortilla Chips
Instructions
  1. Combine all ingredients except chips in microwavable bowl.
  2. Microwave on high for 5 minutes or until Velveeta is completely melted, stirring after 3 minutes.
  3. Serve with tortilla chips.


BBQ Chicken Spread Recipe - www.cobornsblog.com

Click Here for this BBQ Chicken Spread Recipe.

Weekly Ad Recipe – Slow-Cooker Jambalaya

Weekly Ad Recipe - Slow-Cooker Jambalaya www.cobornsblog.com

 

This is a great recipe if you want to add a little spice in your life. Heat up this Cajun favorite by sprinkling with more red pepper sauce just before serving. Andouille sausage is traditionally used for this dish so if you don’t care for spice in this recipe you can substitute with Smoked Sausage. Enjoy…I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Slow-Cooker Jambalaya
 
Ingredients
  • 1 Cup Onion, chopped
  • 1 Cup Green Pepper, chopped
  • 1 Cup Celery Stalks, chopped
  • 3 Garlic Cloves, chopped
  • 28 oz. can Diced Tomatoes, undrained
  • 2 Cups Fully Cooked Coborn’s Signature Smokehouse Andouille Sausage or Smoked Sausage, chopped
  • 1 T. Parsley Flakes
  • ½ tsp. Dried Thyme Leaves
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • ¼ tsp. Red Pepper Sauce
  • ¾ lb. Wholey Cooked Shrimp, tails removed (thawed, if frozen)
  • 4 Cups Hot Cooked Rice
Instructions
  1. In 4 quart to 6 quart slow cooker, mix all ingredients except shrimp and rice.
  2. Cover; cook on low heat setting 7 to 8 hours.
  3. Stir in shrimp, cover and cook on low for 30 minutes or until shrimp is heated through.
  4. Serve jambalaya with rice.