Ingredients

• 1 can or bottle of beer (of your choice)
• kielbasa
• brown sugar

Directions

Just slice kielbasa diagonally into quarter inch to half inch thick slices. Put into saucepan with one can or bottle of beer of your choice and cover with brown sugar. Simmer slowly, while stirring occasionally to keep from sticking, until “sauce” thickens up. I like serving this on rice or just digging in with toothpicks as an appetizer. It sure is yummy.

Ingredients

• 4 slices bacon, chopped
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 8 oz. portobello or button mushrooms, sliced into bite-size pieces
• 1/4 tsp. crushed red pepper
• 1/4 tsp. Worcestershire sauce
• 2 Tbsp. snipped fresh cilantro
• 1 Tbsp. butter, cut into 4 pieces
• 4 oz. Manchego or Monterey Jack cheese, shredded (1 cup)
• 4 7- or 8-inch flour tortillas
• 1/2 cup dairy sour cream
• 1/3 cup chopped tomato
• 1/3 cup chopped green sweet pepper
• 2 Tbsp. sliced green onion

Directions

1. In a large skillet cook bacon over medium heat until bacon starts to crisp, stirring often. Add onion and garlic; cook and stir for 5 minutes or until onion is tender. Add mushrooms; cook and stir until tender. Remove from heat. Stir in crushed red pepper, Worcestershire, and cilantro.
2. In another large skillet or on a griddle melt 1 piece of the butter over medium heat. For quesadilla, sprinkle 1/4 cup cheese over half of each tortilla. Top cheese with 1/3 cup of the mushroom mixture. Fold tortillas, in half, pressing gently. In prepared skillet cook one quesadilla for 2 to 3 minutes or until lightly browned, turning once. Remove quesadilla from skillet; place on baking sheet. Keep warm in a 300 degree F. oven. Repeat with remaining butter and quesadillas. Spoon sour cream into a bowl; sprinkle with tomato, sweet pepper, and green onion. Cut quesadillas into wedges; serve with sour cream sauce. Makes 4 appetizer servings.

Source: Better Homes and Gardens, August 2005

Ingredients

• 4 large tomatoes, chopped
• 1 tablespoon cilantro, finely chopped
• 1/2 small onion, chopped
• 2 green chiles chopped
• Juice of 1/2 lemon
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper.

Directions

Mix together, let it stand for 15 minutes before serving.

Source: Crowding the Plate

Ingredients

• 8 anchovy fillets, chopped
• 1/4 cup fresh thyme leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• 2 cups pitted Greek black olives, drained
• 2 cups pitted green olives in brine, drained
• 1 cup extra virgin olive oil
• 1/3 cup fresh lemon juice
• 2 tablespoons finely chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon freshly ground pepper

Directions

Stir together all ingredients. Cover and chill.

Allow olives to marinate at least overnight or up to three days. Warm to room temperature before serving.

Yield: 3 3/4 cups.

Source: Athens Banner-Herald – Athens, Georgia

Ingredients

• 1 8 oz. cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup pwd. sugar
• 2 Tblsp. brown sugar
• 1/4 tsp. vanilla
• 3/4 cup mini chocolate chips
• 3/4 cup finely chopped pecans

Directions

In a medium bowl, beat together cream cheese and butter until smooth. Mix in pwd. sugar, brown sugar and vanilla. Stir in chocolate chips. Cover and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Roll cheese ball in chopped pecans. Wrap with plastic, and chill in refrigerator for 1 hour. Serve with fruit or graham crackers.

Thanks Melia!:)