Bring on 2015!

It is hard to wrap my head around this is the last post for 2014!  I officially looked over the past year and I must say I came pretty darn close to completing 365 different recipes!  Think about one day rolling into the next; the weeks going by before you know it; throw in the year's holidays, life's curve balls to your daily schedule, the nights you treat yourself to going out, leftover nights and lastly, the nights you just simply don't want to cook, and come up with your guess as to how many nights you actually cook from start to finish.  Without my goal, I would say my norm is more like 260, and that is being generous.  This year I published 332 recipes!  So, although I did not actually complete it, I am giving myself a silver star!  I have my favorites (Chicken Pot Pie with Cheddar Crust, Whiskey Glazed Flat Iron Steak, Grilled Swordfish with Lemon, Mint and Basil, Salmon Burger, and Pasta with Whiskey, Wine and 'Shrooms are my top 5 favorites!) and I had my misses (Coffee Rubbed Roasted Chicken was yuck!).
In the true tradition of Pork and Sauerkraut to be eaten on New Year's Eve, here is a bit of a twist to the usual hot dogs cooked to death in sauerkraut. Happy New Year to all of you that shared this silly 2014 goal with me.  I am looking forward to bringing you fun Food posts in 2015-more about that later!

Beer and Brown Sugar Kielbasa and Sauerkraut
printable recipe

1 (12 oz.) bottle of beer (I used an Ale)
1 cup of brown sugar
2 lbs. kielbasa
1 (32 oz.) bag or can of sauerkraut

In a small saucepan dissolve the sugar into the beer over medium heat.  Reduce the heat to a simmer and cook for 5 minutes to reduce slightly.

Cut the kielbasa into sandwich size portions.  Place into a 4 qt. crock pot.

Drain the sauerkraut and add it to the pot.
Pour the beer reduction over the sauerkraut, cover and cook on low for 6 hours.