There is always a recipe for every occasion and sure enough, I found Nancy’s Canapés as I was flipping through the pages of the Yellow Notebook.  Mom’s handwritten note above the recipe said, “Remember these? Nancy fixed them for us many years ago.”  Nancy was a dear friend of my Mom. Nancy’s Canapés are what so many know as Hanky Pankies. Nancy’s curious twist is the option of green olives and fresh, chopped mushrooms, always an option.

Easy and delicious and perfect appetizer for Game Day snacks, Tailgating, Happy Hour and they freeze beautifully.

INGREDIENTS

1 pound lean Ground Beef

1 pound Hot Sausage (Jimmy Dean’s is my favorite)

1/2 pound Velvetta Cheese, cut into cubes

3 packages Party Rye Bread

Optional: Chopped Green Olives and/or fresh chopped mushrooms

DIRECTIONS

1. Preheat oven to 350°
2. Brown ground beef, drain and set aside.
3. Brown sausage, drain and set aside.
4. Combine meat and cheese into dutch oven, cover and cook over low heat until cheese has melted. Stir to combine.
   1. Option 1: Stir in chopped green olives and/or fresh chopped mushrooms
   2. Option 2: Top chopped green olives and/or fresh chopped mushrooms
5. Spread meat and cheese mixture on to party rye bread.
6. Place topped bread slices on parchment lined baking sheet, bake for 10 minutes at 350°F.

What to Serve with Hanky Panky Appetizers

These savory appetizers are perfect for cocktail parties and game-day gatherings. A classic bourbon cocktail like an Old Fashioned or Manhattan pairs beautifully with their rich flavor.

For a simple upgrade, garnish your cocktail with Boozy Cocktail Cherries®, crafted in Kentucky by In the Curious Kitchen, where Southern heritage meets bourbon tradition. Their rich syrup and deep cherry flavor complement bourbon cocktails perfectly.

Shop our Boozy Cherries

Note: Hanky Panks may be frozen before cooking. Place Hanky Panks on parchment lined sheet, place in freezer for at least two hours, once frozen place in plastic freezer bag. Be sure to press out all air in bag to help eliminate freezer burn. Thaw for 10 minutes before baking.