WAUSAU, Wis. (WZAW) — The holidays are a busy time of the year. The last thing you need is to be scrambling to figure out what to bring to your next holiday get-together. Noted chef and cookbook author Elizabeth Heiskell joined WZAW News at Four to share some simple recipes.
Tacky Tacky Meatballs
by Elizabeth Heiskell
1 32-ounce jar of grape jelly
2 12-ounce bottle of tomato-based chili sauce (Heinz)
1 pinch of cayenne pepper
3 bags (about 4-5 lbs.) frozen Farm Rich Homestyle Meatballs
Combine meatballs in a slow cooker.
Pour jelly mixture over meatballs.
Cook on low for 3 to 4 hours.
The best recipe ever! So easy, only 3 ingredients. No one can stop eating them.
Sausage and White Cheddar Pinwheels
One phrase that is music to my ears is “it freezes beautifully.” It’s perfectly true of this recipe. Make this dough through Step 1, roll it in plastic wrap, and freeze. When ready to serve, pull out of the freezer, thaw for an hour, slice, and bake.
Hands-On 15 minutes
Total 3 hours
1 pound mild ground pork sausage
1⁄2 (17.3-ounce) package frozen puff pastry sheets, thawed
1⁄2 cup chopped scallions
2 ounces white Cheddar cheese, shredded (about 1⁄2 cup)
1. Unroll the puff pastry sheet on a lightly floured surface. Spread the sausage over the puff pastry sheet, leaving a 1-inch border on all sides. Sprinkle the sausage with the scallions and cheese. Roll up the pastry sheet with sausage mixture, jelly-roll fashion, starting at 1 long side of rectangle.
2. Wrap the sausage and pastry roll in plastic wrap, and freeze 2 hours.
(The roll may be frozen for up to 1 month. Thaw until just able to slice
with a serrated knife before proceeding with the recipe.)
3. Preheat the oven to 400°F. Using a serrated knife, slice the roll into about 20 (1⁄2-inch-thick) slices. Place slices on a greased baking sheet.
4. Bake in the preheated oven until the pastry is golden and the sausage is cooked through, 40 to 45 minutes.
This drink is subtle and absolutely drinkable, and it will quickly become your most favorite game day or party go-to. It couldn’t be any easier either, plus it freezes beautifully. You can make it months ahead so it’s ready when you are.
Hands-on 10 minutes
Total 10 hours, 10 minutes, including 8 hours chilling
6 cups hot brewed tea
1 cup granulated sugar
1 (12-ounce) can frozen lemonade concentrate
6 ounces frozen orange juice concentrate (from 1 [12-ounce] can)
2 cups bourbon
Combine the hot tea and sugar in a heatproof bowl; stir until the sugar dissolves. Add the lemonade concentrate and orange juice concentrate; stir until blended. Let stand until cool, about 1 hour. Stir in the bourbon. Pour the bourbon mixture into a large freezer-safe container, and freeze until almost firm, about 8 hours or overnight. Let stand at room temperature until partially thawed, about 1 hour. Spoon into glasses, and serve immediately.
You can use these little guys on top of store-bought cake, ice cream, or pie. Talk about turning store-bought into spectacular! They are always a lovely addition to any cocktail. This recipe is a New Orleans favorite. Of course, in NOLA even the fruit gets tipsy! These cherries are delicious on their own, but they make for a to-die-for Old-Fashioned.
Hands-on 10 minutes.
Total 8 hours, 10 minutes, including 8 hours chilling
2 (3- x 1-inch) orange peel strips
1⁄4 cup packed light brown sugar
1⁄2 cup (4 ounces) bourbon
1⁄4 teaspoon vanilla extract
1 cup thawed frozen or fresh pitted cherries (about 16 cherries)
1. Place the orange peel strips and sugar in a 1-pint jar with a tight-fitting lid.
2. Using the back of a spoon, muddle until the peel releases juices.
3. Add the bourbon and vanilla.
4. Cover with the lid, and shake vigorously until sugar dissolves.
5. Remove the lid, and add the cherries. Cover with the lid, and chill 8 to 12 hours.
Store at room temperature for 3 months or in the refrigerator up to 1 year.