No but my Daughternlaw makes smokies in barbque sauce mmmmmmmm

I've never made that Glenda.
Paula Deen made this at Christmas time, said a good gift is the dip mix with instructions on adding sour cream etc. So ignore the part that says to package it. It LOOKED good on tv but I haven't made it yet.
Southwestern Dip Mix:
1/2 cup dried parsley flakes
1/3 cup dried minced onion
1/3 cup chili powder
1/4 cup dried chives
1/4 cup ground cumin
2 teaspoons salt
3 tablespoons Southwestern Dip Mix
1 cup sour cream
1 cup mayonnaise

In a medium bowl, combine parsley, onion, chili powder, chives, cumin,
and salt. Package in decorative jar or cellophane bag.
In a medium bowl, combine dip mix, sour cream, and mayonnaise; stir
until smooth. Refrigerate at least 2 hours for flavors to blend. Serve with
chips or fresh vegetables

What about this? It wouldn't take too long to bake in the AM while you're getting ready to leave.

Pull-Apart Bacon Bread
12 slices bacon, diced
I use a pack of precooked
1(1pound) loaf frozen bread
dough, thawed
2 tablespoons olive or
vegetable oil, divided
1cup shredded mozzarella
cheese
1 (1 ounce) package ranch
salad dressing mix

Directions
1 In skillet, cook bacon over medium heat for 5 minutes
or until partially cooked; drain on paper towels
2 Roll out dough to inch thickness; brush with
one of oil. Cut into 1 inch pieces; place in large bowl.
Add the bacon, cheese, dressing mix and remain oil:
toss to coat. Arrange pieces in a 9 inch x 5 inch oval on a
greased baking sheet, layering as needed. (I use a pie dish)
Cover and let rise in warm place foe 30 minutes or until
doubled.
3 Bake at 350 degrees for 15 minutes. Cover with foil;
bake 5-10 minutes longer or until golden brown.

Tortellini Salad
1 (14 ounce) package frozen cheese tortellini
1 cup chopped raw vegetables
1/2 cup Italian salad dressing

Thaw tortellini according to package directions. Add remaining ingredients; toss gently.

Vegetable Pizza?

INGREDIENTS:
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions

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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Do you all take appetizer-type foods or do you have a whole meal? I haven't tried the kielbasa, but the sweet-tangy flavor sounds good. Let us know how they taste.

This is good and easy and can be made up the day before.

Sliced boiled ham (I like the Plumrose brand)
Cream cheese, softened
Horseradish
Aparagus, woody end removed
Sprigs of parsley for garnish, if desired

Mix cream cheese and horseradish (to taste) together. Spread on ham slice. Put a spear of asparagus on one side and roll up. NOTE: I usually have to pat the ham with a paper towel to get the cream cheese to stick.

Can't get easier than that and it's darned good, too. Store them in a tupperware and grab a plate to put them on when you get to the house.

Here's my favorite:

BOURBON FRANKS

1 bottle (14 ounce) catsup
1 cup bourbon
1 cup dark brown sugar
4 packages (8 ounces each) miniature cocktail frankfurters, or 2 packages (16 ounces each) frankfurters, cut into 1-inch chunks OR (better yet): 2 pounds Polish Sausage, cut in 1-inch slices

In large saucepan, mix all ingredients except frankfurters. Cover and simmer at least 2 hours, stirring occasionally. (Can be made ahead to this point. Cover and refrigerate up to 48 hours. Reheat sauce until hot.)
Add frankfurters and simmer until heated through, about 5 minutes.

patti, do you cook your asparagus first?

Glenda, I haven't tried that particular kielbasa recipe, but I've sliced them before and cooked them in a sweet tasting barbecue sauce. They were yummy.
Also I used to slice Spam and fry it crisp then dunk it in a mixture of 2 parts Heinz 57 sauce and 1 part honey. it was also very good. I think the kielbasa recipe you mentioned would have a similar flavor.

Linda

I would love those Maple Kielbasa bites. I can just imagine the smokey taste of the sausage, the spicey tartness of the Dijon and the hint of sweet maple.

I would really love some now to nibble on.

Anne

Glenda--I've used it raw and I've barely blanched it. I think blanching it brings out the color and flavor more. Maybe 2 minutes in boiling water. Not very long. Depends on the size of the asparagus.