Pigs In A Blanket

O love these...My Favorite Party Snack...Pigs In a Blanket!

This is simple...Check it Out!

INGREDIENTS:

One 12-ounce package cocktail franks (about 30)

1 package of puff pastry sheets,

Thawed Dijon mustard, as needed

Cooking spray

2 eggs, beaten


DIRECTIONS:

Preheat the oven to 375 degrees.

Remove the cocktail franks from their package and pat them dry with a paper towel.

Poke 1-2 small holes in each frank and set aside. Unroll each pastry sheet onto a clean work surface. Take a cocktail frank and measure out a little less than the width of it on the pastry sheet and cut the sheet into long, thin strips. Divide the strips into 3-inch pieces (you may want to test to make sure this is long enough to wrap around an entire frank).

To assemble, spread about a teaspoon of Dijon mustard onto each pastry strip, then wrap around a cocktail frank. Press the seam with your fingers to seal, and then set it seam side down on a baking sheet greased with cooking spray. Continue to assemble the rest of the cocktail franks with the pastry strips

Add 2 tablespoons of water to the beaten eggs and whisk quickly to combine. Using a pastry brush, brush each miniature hot dog with the egg wash, then bake in the oven until the puff pastry is cooked and golden brown, about 15 minutes.


Doesn't get any simpler than that...Enjoy!  Eat Well My friends!

Slow Cooker Spaghetti and Meatballs

I’ve been cooking for many years and this dish is still one of my favorites.

My No. 1 standby slow cooker meatballs recipe also makes amazing hero sandwiches, and the sauce works for any pasta..

Check it Out!

INGREDIENTS:

1 cup seasoned bread crumbs

2 tablespoons grated Parmesan and Romano cheese blend

1 teaspoon pepper

1/2 teaspoon salt

2 large eggs, lightly beaten

2 pounds ground beef

SAUCE: 

1 large onion, finely chopped

1 medium green pepper, finely chopped

3 cans (15 ounces each) tomato sauce

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 can (6 ounces) tomato paste

6 garlic cloves, minced

2 bay leaves

1 teaspoon each dried basil, oregano and parsley flakes

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

Hot cooked spaghetti


DIRECTIONS:

In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain.

Place the first five sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours or until meatballs are cooked through.

Remove bay leaves. Serve with spaghetti.

Serve with a nice Red wine...Enjoy!  Eat Well My Friends!