I got this easy recipe from my friend Jeri. Good as meatball sandwich.
2 lbs frozen cooked meatballs, thawed.
2 bottles (18 oz each) barbecue sauce. For one bottle use Famous Dave’s barbecue sauce and for the other bottle use Sweet Baby Ray’s barbecue sauce.
Spray 3 to 4-quart slow cooker with cooking spray. Add meatballs to slow cooker.
In medium bowl, mix barbecue sauce, mixing well. Pour on top of meatballs in slow cooker; stir to coat.
Cover; cook on High heat setting 2 1/2 to 3 hours or until thermometer inserted in center of meatball reads 165°F. Stir before serving to evenly coat meatballs in barbecue sauce mixture.
WHO KNEW THIS COULD BE SO GOOD?! Apparently I need to get out more. We were at Chili’s eating an appetizer of chips and salsa when my son-in-law asked the waitress for some ranch dressing. He suggested we dip our chips first in ranch dressing and then in salsa. Oh my goodness…so good.
This recipe is from my friend Ellen, who got it from our mutual friend Laurel. She served it at her son’s wedding reception.
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or Tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.
1 lb. (20 oz.) Velveeta Pasteurized Prepared Cheese, cut into 1/2-inch cubes
10 oz. ROTEL Diced Tomatoes and Green Chilies, undrained
2 cans (15 oz.) chili (with or without beans–I like Wolf Brand Chili)
Microwave ingredients in microwaveable bowl on high 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips, or assorted cut-up fresh vegetables. Or put it all into a crock pot to heat while you’re making other things.
“I give thanks to my Creator for this wonderful life where each of us the opportunity to learn lessons we could not fully comprehend by any other means.” — Elder Joseph B. Wirthlin
Original recipe, click here
1/2 red or orange bell pepper
1 medium carrot, halved lengthwise
2 green onions (scallions)
1 8-ounce carton light sour cream
1/2 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cups fresh vegetable dippers or 64 whole grain crackers
- Preheat oven to 400° F. Place bell pepper, carrot pieces, and green onions on a rimmed baking sheet. Roast vegetables for 15 minutes, removing the green onions after 10 minutes. Let cool.
- Put the vegetables in a food processor, peeling off the pepper skin if you wish. (It will peel off easily once cooled.) Pulse vegetables until they are chopped into small pieces.
- Pulse in the sour cream, cream cheese, salt, and pepper until well blended.
- Cover and chill for up to 3 days. To serve, stir dip. Serve with vegetables or crackers.
Here is a good foundation for a yummy tortilla wrap. You can add whatever chopped up vegetables you want to the top of the cream cheese mixture. Fun New Year’s Eve appetizer.
- 2 packages (8 oz. Size) Cream Cheese, Softened
- 1 package (1 oz. Size) Dry Ranch Dressing Mix
- 1/2 teaspoon Black Pepper
- 5 whole Burrito-sized Flour Tortillas
- 5 whole Green Onions, Sliced Thin
In a bowl, mix the cream cheese, 1/2 to 3/4 of the packet of ranch dressing mix (add the rest to taste), and black pepper with a wooden spoon until totally combined. Divide equally among the tortillas and spread into a single layer all over the surface of each tortilla.
Add whatever you want to the tops of the tortillas:
Finely chopped carrot sticks, chopped green pepper, red pepper, cucumber, chopped lettuce, chopped olives, etc. Really, you can just add whatever you want to eat. You can add leftover turkey or ham from Christmas dinner if you want. If you have deli meat, you can add that.
Then just roll them up tightly and wrap them individually in plastic wrap. Store in the fridge for at least 1 hour or up to 8 hours.
Before serving, slice into 1/2 to 3/4 inch slices and serve on a platter.
“Those who desire to give up freedom in order to gain security will not have, nor do they deserve, either one.” –Benjamin Franklin
This is one of our favorite summer salsas. It’s so good!
- 2 ripe avocados
- 2 tomatoes
- Bunch of Cilantro
- 1 can corn
- 1 can black beans
- Good Seasons dry mix
- Cut up the following:
- 2 ripe avocados
- 2 tomatoes
- Chop: One bunch of cilantro
- 1 can of corn, drained
- 1 can black beans, rinsed, drained
- Bunch of cilantro, chopped up fine
Mix Good Seasons dry mix according to package directions. Pour over ingredients. Gently toss and coat. Serve with chips.
Where there’s life there’s hope and need of vittles. –J.R.R. Tolkien
I got this recipe from my friend Jeannette, who shared it at a work Christmas party. The bacon makes it extra good.
- 8 slices bacon – cooked and crumbled
- 8 oz. cream cheese
- ½ c. mayo
- 1 ½ c. shredded Swiss cheese
- 3 chopped scallions
Combine and bake at 400 degrees for 18 min. Serves about 8.