Monday, November 11, 2019

Cranberry Meatball Appetizer -Little Dipper Crock Pot/Slow Cooker Option

I have to tell you folks, this tangy little Cranberry Meatball Appetizer disappeared in no time. I set it out before Sunday dinner and kinda think my crew wouldn't have minded if I had made a bigger batch and just called it dinner! Whether it's a football party, Thanksgiving gathering or a Christmas get-together, it doesn't get much easier than these tasty little meatballs with a seasonal twist. They will be well received:@)
I used store bought meatballs and my Little Dipper Crock Pot. 
For 7 oz of meatballs, a half batch of sauce was more than enough.
I'm guessing 20-24 oz or so of frozen meatballs would work for the full amount of sauce.

Cranberry Meatballs-from Taste of Home
Store bought meatballs or see recipe link here for homemade
Sauce:
14 oz can jellied cranberry sauce -I used whole berry
1 C ketchup
3 Tblsp brown sugar
1 Tblsp fresh lemon juice
  1. Add meatballs to slow cooker.
  2. Stir all sauce ingredients, pour over meatballs.
  3. Place paper towels under lid, plug in Little Dipper (or use high for a larger Crock Pot).
  4. Cook for 2 hours or until meatballs are heated through.
  5. Serve with food picks.
Eat well and have a happy day:@)

Friday, November 8, 2019

Inspirational Friday

Repeat forever.
Have a great weekend:@)

Wednesday, November 6, 2019

Slow Cooker Cranberry Sauce

Sometimes an ad in a food magazine jumps out at me and I just have to try. That was the case with this Slow Cooker Cranberry Sauce. The recipe comes from McCormick and what makes it different is the addition of bay leaves. It was also the first time I've made it in a Crock Pot. This cranberry sauce got a thumbs up from my crew (I've made it twice now) and we could taste both the bay and orange. As for my picture, well... Cranberry sauce is, shall we say, a bit camera shy:@)

 The recipe is easily cut in half for use with a smaller slow cooker.
I used a potato masher when the recipe called for stirring, it helped break up the cranberries.

Tip: Zest the orange before you peel and section it. 
I measure 1 tsp amounts of zest and freeze it in plastic wrap  to use for baking at another time.

Eat well and have a happy day:@)

Monday, November 4, 2019

Pumpkin Spice Sweet Beets

I thought, why not try it? These Pumpkin Spice Sweet Beets turned out to be very tasty indeed! I served them as a chilled/room temperature side salad, and I'm guessing they'd be a great side dish heated up and served with some butter too. They are good if you let them marinate overnight in the refrigerator, but the flavor is best if you can let them sit for a couple days. They are different than pickled beets because they don't call for any vinegar or lemon juice. These sweet beets would be a nice addition to a Thanksgiving buffet:@)

Pumpkin Spice Sweet Beets
15 oz can of sliced beets
2 Tblsp sugar
1/2 tsp pumpkin spice
~Mix everything together and store in fridge, stirring occasionally for at least 8 hours or overnight.

Let's start saving those holiday recipes and have a happy day:@)

Saturday, November 2, 2019

Dollar Tree Alert!!! Cake Boss Cake Kits

I saw several Cake Boss Kits at Dollar Tree this morning... The kits are loaded with goodies and the cookie cutters/plunger cutters can be used with fondant, a sturdy sugar cookie dough or with pie crust. If you know a budding cake decorator or someone just getting started baking, a few of these kits would be a fun gift (and... Christmas is coming folks, just sayin'). The kit I picked up:

Everything in the kit for $1:
Some of the other sets I saw-
Sports:

Flowers:

And princess plunger cutters:

Just wanted to share a fun find-
Have a great weekend!

Friday, November 1, 2019

Inspirational Friday


Have a great weekend:@)

Thursday, October 31, 2019

Sweet Heat Roasted Pumpkin Seeds -Coconut Oil, Cinnamon and Sugar and Hot Sauce

One of the guys at work placed a big pumpkin on my desk, so I thought it would be fun to carve it for the lunchroom:@) I ended up with a little over 1 C of good sized pumpkin seeds and have to say these Sweet Heat Roasted Pumpkin Seeds are a very nice treat! The candy coating stuck well and they dried out nicely so the seeds weren't sticky at all. I had coconut oil in the kitchen so that's what I used, olive oil or vegetable oil would be fine too.
Pumpkin seeds can be eaten whole (chewed well please),
 or pop in your mouth and once the candy coating is gone, break the seed out of the shell. 
A high fiber, whole foods snack.

Sweet Heat Roasted Pumpkin Seeds
I ended up with a little over 1 C of pumpkin seeds, cleaned well
1 tsp coconut oil, melted
1 1/2 Tblsp sugar
1/2 tsp cinnamon
1 1/2 tsp hot sauce-your favorite brand
  1. Drain seeds and dry on clean dish towels or paper towels.
  2. Mix well with oil.
  3. Pour onto parchment covered cookie sheet, spread into single layer.
  4. Bake in 360 degree oven for 20 minutes or until seeds are golden brown and dry, stirring once at 10 minutes.
  5. Remove from oven and let sit for a minute or two.
  6. Mix sugar and cinnamon in covered bowl (Lock and Lock works great).
  7. Add seeds to bowl and shake well, pour hot sauce over seeds and shake well until they are all coated.
  8. Reduce oven to 300 degrees and bake for about 8 minutes, stirring once. Coating will look dry.
  9. Pour seeds onto paper towel to cool.
  10. Store in airtight container.
🎃Happy Halloween Everyone-Wishing you a devilishly sweet kinda day:@)

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