Superbowl Snack Throwdown: Mom's Super Easy Kielbasa Bites

Kielbasa was the big winner in the very last week of HighLowAha's blogging contest. I must admit that I wasn't super excited about this one, though, because I'm not a fan of kielbasa. Then again, I don't salami either, and that was the other option... so I assumed this would be a lose-lose week.


However, even though I don't like kielbasa, I actually rather enjoyed this recipe from my mom and may or may not have even eaten quite a few in between snapping photographs. The carmelization adds such an interesting layer of flavor that leaves little guys rather addictive. And really, who doesn't enjoy food on a stick?


This little appetizer shouldn't even be called a "recipe" - it's just so beyond easy that I almost feel like I'm cheating. It takes a bit of time, but not effort; you can easily leave it while it's on the stove to tend to other tasks or dishes.


Ingredients

• 1 package kielbasa
• 1 12oz can ginger ale

Chop the kielbasa into 1/2" slices. Place in a medium to large skillet and pour the ginger ale over the top. Bring to a slow boil and then simmer until brown and caramelized and all liquid is gone, stirring occasionally - about 45 minutes to an hour.

Superbowl Snack Throwdown: Mom's Cheesecake Cups

While I am proud of the snack food I've presented so far during this competition, I thought it was about time I threw in something sweet. After all, no party is complete without a little dessert!

So when sour cream was announced as week 5's secret ingredient, I decided to share with you my mom's delicious Cheesecake Cups. Please head on over to HighLowAha to place your vote; last week I lost by ONE vote, so make sure you vote from as many computers as you can - and tell your friends!

Since we are very unexpectedly without my car until we go buy a new one (don't get me started!), the boys and I are stranded in the house. As you know, Ryan loves helping me in the kitchen, so I figured he'd have a blast helping me whip these babies up. He was a great helper and poured the eggs in so carefully! You could really see the concentration on his face. LOVE that kid.



(Sidenote: this might be my new favorite picture of Ryan, and yes, he wore the hat and boots ALL day - even for his nap.)


My mom makes these sometimes, and I have always loved them. While this might not be the most figure-friendly meal, it is beyond delicious. The cupcake is just so moist and smooth and rich without being too heavy, and the topping adds such a decadent layer of flavor. You can really use anything in place of the cherries - blueberries, chocolate, a banana slice, candy... the possibilities are endless, so you can really have fun making it your own.

Aside from the baking time, these are really so easy and inexpensive to make. I love food that you just dump and combine, and it's an added bonus when they come out looking so elegant and impressive!

I've made these a couple of times since my mom shared the recipe, and they are always a hit. So whether you are celebrating your team's victory or nursing an ego-busting defeat, grab one of these delicious treats!

Ingredients

For the cheesecake:

• 3 8-oz packages of cream cheese, softened - don't use lowfat!
• 1 cup sugar
• 5 eggs (I use egg substitute)
• 2 teaspoons vanilla

For the topping:

• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1-2 cans cherry pie filling

Preheat the oven to 300 and line 2 12-cup cupcake trays with liners.

To make the cheesecake, combine the cream cheese and sugar in a mixture and whisk until well incorporated. Add the eggs, one at a time, and the vanilla, and beat for 3-4 minutes. Pour into liners, 3/4-full, and bake for 35-40 minutes. (They will NOT brown!) Let cool for 5 minutes, but leave the oven on.

Meanwhile, make the topping by beating the sour cream, sugar, and vanilla together. Once the cheesecakes have cooled, divide evenly among the cakes (I used about a half-tablespoon per cake). Top with the cherries (or your decoration of choice) and bake for another 5 minutes.

Mom's Vodka Sauce

This is a nice sentimental blog post for me.

First of all, it is one that reminds me of my childhood. My mom used to make this frequently, and whenever I taste it, I am teleported back to my hometown, sitting in the kitchen of the house I grew up in, eating with my parents and brothers. Though it tastes pretty good when I make it, it's nothing like hers.

This is also one of the very first things my mom taught me to make. I never, EVER cooked before I was married, and it was a huge joke that my husband would have to learn how to love Kraft Mac and Cheese. I honestly could not cook more than that when we got married just over five years ago. My mom very patiently would stand with me in the kitchen every couple of weeks, teaching me a new staple. Those moments are without a doubt what fueled my own, albeit newfound, love of cooking.

This sauce also happens to be the source of one of my biggest almost-mistakes. After having learned how to make this, I was super excited to "entertain" for the first time - my cousin Cheryl and her husband John, also newlyweds. I had my already-splattered recipe on the counter, written in my mom's perfect handwriting, and I had gone shopping for the necessary ingredients earlier that day. I was SO thrilled to be doing this on my own!

However, as I was peeling and chopping garlic, I realized that the process was taking forever. I really didn't remember peeling and chopping for THIS long! I checked out the recipe and it said, sure enough, that I needed 4-6 cloves of garlic. Well, if I counted correctly, how did I end up with a counter FULL of peeled garlic?

Well, I will tell you. This garlic overabundance occurred because yours truly did not know the difference between a CLOVE of garlic and a HEAD. Thank goodness I made a couple of emergency calls before actually cooking all of that!

Anyway, I should stop rambling and get to the food... but before I do: Thank you, Mom. For this, and so much more. I love you!

Okay. The sauce. This time I used half-and-half rather than cream, and that gave it a thin and grainy consistency. But really, the appearance was all that was affected, and that's worth a few saved calories, don't you think?

I doubled this recipe the other night, and ended up with ten two-cup servings which are now hanging out in my freezer!

Ingredients:

• 1 stick butter
• 2/3 cup vodka
• 1 onion, chopped
• 4-6 cloves garlic, minced
• 1 1/2-2 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 1 can crushed tomatoes
• 1 can diced tomatoes
• 1 quart light cream
• 3/4 cup parmesan cheese

Melt butter in sauce pan. Add vodka and cook until alcohol evaporates.

Add onion and garlic and cook until translucent, and then add seasoning and pepper flakes.

Add both cans of tomatoes and simmer for 30-45 minutes.

Slowly add the cream while stirring, and cook for another 10 minutes. Add the cheese and stir well.

Serve over penne; freeze any leftover sauce.