Easy Crockpot Grape Jelly Meatballs

Need a quick appetizer? I've got you covered!

Photo from Pinterest

I've been a bit nostalgic lately and started watching some YouTube videos of Christmases past and the old-time recipes that were so popular in the 60's and 70's. I had totally forgotten about these little meatballs, and it surprised me a little when I realized that, because I usually never forget delicious food. 

My family never made these ourselves because the only meatballs that came out of our Italian kitchens were covered in sauce and "on top of spaghetti"!  Once you had my mom's homemade meatballs, others were just unacceptable...even if they weren't meant to be Italian. LOL.

But, times are different now and people look for easy, yet yummy, recipes that they can fix and forget about it!  This recipe is just that and if memory serves right, these little gems were VERY yummy, indeed!

Ingredients:

32 oz. frozen, fully cooked meatballs

12 oz. bottle barbecue sauce (Sweet Baby Ray's) or chili sauce

10 oz. grape jelly or jellied cranberry sauce

1/2 Tbsp. Worcestershire sauce (optional)

Instructions:

In a slow cooker, combine the barbecue sauce, grape jelly OR cranberry sauce and Worcestershire sauce; whisk until smooth and combined.

Add in the meatballs and toss until all are coated.

Place the lid back on the crockpot and cook on low for 4 hours (or high for 2 hours) stirring occasionally toward the end.

Turn the slow cooker to warm and enjoy!

Yields: 10 servings/5 meatballs each

A Tip from Grammy:

-You can serve in a tray with toothpicks, but the crockpot will keep them warm.

-Store leftovers in an airtight container in the fridge for up to 4 days.

-Warm them in the microwave in 30-second intervals or use a slow cooker on the “low” setting, stirring occasionally, to gradually heat them up for a gathering.

-These are great for game day or anytime you've got a crowd gathering.

Be encouraged!

"Rejoice in hope, be patient in tribulation, and be in constant prayer."  -Romans 12:12

Parmesan Onion Canapes

Party Appetizers from the 70's!

Image from Pinterest

I guess I'm feeling a bit nostalgic lately, since going through these old recipes boxes of mine. They're bringing back so many beautiful memories of a blessed life, filled with wonderful people and fabulous food! Those were the days...

These little canapes, from the 70's, were always a hit at our get-togethers, and this is another easy recipe that will please everyone.

Don't you love the word "canape"? It seems like it's not used much anymore...let's bring it back! LOL!

Ingredients:

1 cup real mayonnaise 
1 cup grated parmesan cheese
1/2 cup finely minced onion
1 Tbsp. milk
1 loaf cocktail bread

Instructions:

Combine all above ingredients except bread. Spread mixture on slices of cocktail bread.

Broil 3 minutes or until tops are golden and bubbly. 

Serve hot.

A Tip from Grammy:

-Sprinkle tops with Paprika for a bit of color.

-Instead of cocktail bread, use thinly sliced baguettes.

-Garnish with chopped, fresh parsley

Be encouraged!

"The fear of the Lord is the beginning of wisdom, and knowledge of the Holy One is understanding."  -Proverbs 9:10

Bruschetta

Bruschetta

Let's start with the proper pronunciation...brew-SKET-ta, not brew-SHET-ta. I know it's probably not a big deal, but I'm Italian and it's a pet peeve of mine, so I couldn't resist the correction. LOL!  My grands tease me all the time when I tell them they pronounce an Italian word wrong and try to make them roll their R's. Now that's fun! Haha!

There are many different versions and toppings you can use, but this one, with fresh tomatoes, basil and garlic if our favorite. 

Ingredients:

1 baguette, sliced into 1/2" thick rounds

2 lbs. ripe tomatoes, diced

1/2 cup fresh basil leaves

2 garlic cloves, grated or minced

Extra virgin olive oil

1 tsp. balsamic vinegar (optional)

1/2 tsp. sea salt

Freshly ground black pepper

Whole garlic cloves, cut in half

Instructions:

Prepare the Tomato Topping:

-Combine the diced tomatoes, garlic, basil, olive oil balsamic vinegar, salt and pepper in a medium bowl. Let mixture sit for at least 10 minutes at room temperature for the flavors to meld. It can also be refrigerated for a few hours.

Toast the Bread:

-Preheat oven to 400'F (200'C). Brush baguette slices with olive oil and toast for 5-7 minutes until golden and crispy. Other methods like a toaster or air fryer can also be used.

Garlic:

-After toasting the bread, rub each warm slice with a half-clove of garlic.

Assemble and Serve:

-Spoon the tomato topping onto each toasted slice, using a slotted spoon if needed to avoid sogginess. Garnish with extra olive oil, balsamic glaze (if using), or fresh basil. Serve immediately.

A Tip from Grammy:

-Use a high-quality olive oil for enhanced flavor.

-Sprinkle grated parmesan on bread before toasting 

-Marinating the tomato mixture improves taste.

-Rubbing toasted bread with garlic adds flavor.

-Alternative bread options are available.

-Bruschetta can be customized with various toppings.

Be encouraged!

Let love be genuine. Abhor what is evil; hold fast to what is good. -Romans 12:9

Baked Spinach Artichoke Dip

 The ultimate dip for any gathering!

I know this dip has been around for quite awhile, but this is the first time I've ever made it, and my family LOVED it! It only takes about 10 minutes to prepare and the rest is done in the oven! I didn't even have to make any tweaks to please their pallets. LOL!

I checked out other recipes and some added less parmesan and mozzarella cheese so when I make it again (and I will) I may cut back on the parm and add the mozzarella. But, I'm going to post it exactly as we made it yesterday for our Super Bowl party. (I did sprinkle a little paprika over the top, but you don't really need it.)

Oh, someone mentioned adding chopped jalapeno peppers and said they added another level of goodness.  So if that's your thing...go for it!

Ingredients:

1 (12 oz.) bag of chopped spinach, thawed and drained

*1 (14 oz.) can artichoke hearts, drained and chopped

2 cups shredded Parmesan cheese

1 (8 oz.) package cream cheese, softened

2/3 cup sour cream

1/3 cup mayonnaise

2 tsp. garlic, minced

Instructions:

Preheat the oven to 375' F.

In a medium bowl, mix spinach, artichoke hearts and Parmesan

In a separate bowl, mix cream cheese, sour cream, mayonnaise and garlic until well blended. Add to spinach mixture and mix well.

Pour into an 8x8" baking dish and bake for 25 minutes.

Serve immediately with chips, crackers or veggies. (I used thinly sliced baguettes)

Serves: 16

*I had a "happy" accident with the artichoke hearts...bought a can that was already chopped! Who knew? Haha

Be encouraged!

"The Lord is with me; I will not be afraid." Psalm 118:6

Taco Pie Dip

 Going back in time...

(picture from Penzey's website)

This recipe was given to me by the school secretary, Madeline, when we lived in Michigan...many moons ago! She was a hoot and I have such fond, funny memories of her during our years there. Some of the best years, I might add!

Taco Dip may be old-fashioned, but bring it to a party or gathering and watch it disappear every time!  It's so much fun to add your own favorite veggies and spices to this recipe too. Use your imagination and have a great time creating something others will really enjoy. 

Ingredients:

1 (16 oz.) pkg. cream cheese

2 cups sour cream

2 Tbsp. mayonnaise

1 Tbsp. lemon juice

1 avocado, mashed

1 packet of Taco Seasoning

Pepper to taste

Combine the above ingredients in blender or use hand mixer. Pour mixture onto serving dish. 

Topping:

Shredded lettuce

1 large tomato, chopped

1 cup sharp cheddar cheese (Mexican blend or Monterey work great too)

1/2 cup black olives, chopped fine

4 slices cooked bacon, crumbled (optional)

Taco sauce (optional) drizzle over the "pie"

Top with the rest of the ingredients. Refrigerate 1-2 hours. 

Serve with taco chips, celery, sliced peppers, baby carrots...your choice

A Tip from Grammy:

-You can top this with other favorites, like jalapeños, onions, chives, etc.

-Don't leave unrefrigerated for more than 2 hours.

-Add a little Salsa or Rotelle to the base layer before mixing.

Be encouraged!

"Whatever you did for the least of these brothers of Mine, you did for Me."  -Matthew 25:40

Colorful Deviled Eggs

 So much fun to make...and to eat!

These  are adorable (and delicious) for Easter, Spring, baby or bridal showers...even a child's birthday party.  The colors come from regular food dye, that you would use for cake decorating, so you don't have to worry about consuming it with any side effects. 

We made these for the first time last Easter, they were so simple to do and everyone just loved the festive look they added to the table setting.  Definitely doing these again this year.

Did you know that there's a quick way to tell if an egg is fresh before you boil them? 


Just immerse them in a bowl of water. ...fresh eggs will lie on the bottom, while stale eggs will float to the surface.

Pretty cool, huh?

 
Directions:

12 hard-boiled eggs

(This method works so well, and you'll never have a dark ring around the yolk.)

Place eggs in saucepan; add enough cold water to come at least 1 inch above eggs.  Heat rapidly to boiling.  Remove from heat; cover.  Let stand 16-18 minutes.  Immediately cool eggs in cold water to prevent further cooking.  Tap egg to crackle shell.  Roll egg between hand to loosen shell, then peel.  Hold egg under running cold water to help ease off shell.


Coloring the egg white: 

Remove the shells from the hard boiled eggs and slice each egg in half. 

Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.

Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses 2/3 of the way full with cold water.

Add 3 drops of desired food coloring along with 1 tsp. vinegar to each mug or cup.

Place egg whites in mugs and allow to sit in the food coloring.  More than 1 can fit in the mug at a time.

Remove whites from dye and drain on a plate lined with a couple of paper towels.

Fill with your favorite filling or the one we use, below.

Filling:

12 egg yolks
pinch of salt (egg yolks are already a bit salty)
1 tsp. dry mustard
1/2 tsp. pepper
6 Tbsp. real mayonnaise

Cut peeled eggs lengthwise in half.  Slip out yolks; mash with fork.  Mix in seasonings and mayonnaise.  Color the whites, or leave plain...either way they're delicious!  Fill with egg yolk mixture, heaping it up lightly.



Be encouraged!

Jesus said to her, "I am the resurrection and the life. He who believes in me will live, even though he dies; and whoever lives and believes in me will never die.  -John 11:25-26

Teddy Bear Race Treats

 Adorable!

I saw these online a few years back, but just had to share them with you all again.  Basically, because I'm a big kid and love stuff like this.

Anyway, they are so easy to make...just look at the directions!  Can you imagine the look on your child/grandchild's face when you present them with these adorable little Teddy Bear Race Treats?   I know I'll be making these soon, I'm so excited to give them away!  

  

Directions:

1 packet of mini Mars Bars or Milky Way chocolate bars

1 family packet of M&M's or Smarties (any small round candy for wheels)

1 box of Tiny Teddy biscuits

1 quantity of icing sugar icing paste for glue (mix half cup of icing sugar and a teaspoon of cocoa powder with a few drops of hot water)

Glue each of the 4 wheels (M&M's or Smarties) on to the sides of the milky way bars.

Press into each center a tiny teddy biscuit.

Glue on a M&M or Smarties steering wheel for each one.

Be encouraged!

"He who pursues righteousness and love finds life, prosperity, and honor." - Proverbs 21:21

Stuffed Mushrooms (Italian Style)

 Mouth-watering!

In 1973, a friend gifted me with a really sweet little Fondue cookbook.  Fondue was the big thing back then, and has gained popularity again in recent years. 

Anyway, in this book there is a great recipe for stuffed mushrooms.  I don't know why they're in there, since you don't fondue them, guess they would be good with a fondue dinner.

Now, I realize there are about a gazillion recipes for this tasty side dish or appetizer, and we all have our favorites.  This one is mine, and I really think you'll like it too!  It's easy to prepare and usually disappears within minutes of serving them.

Give them a try, you're going to love them!

Ingredients:

1 lb. large mushrooms
1/4 cup olive oil
1/4 cup minced onion
1 clove garlic, minced
1/2 dry bread crumbs
1/4 cup shredded Mozzarella cheese 
2 Tbsp. grated Parmesan cheese
1 egg
1-2 tsp. parsley
1/8 tsp. oregano
Salt and pepper to taste
Butter

Directions:

Preheat oven to 350'F. 

Clean mushrooms; remove stems and reserve. 

Sauté whole mushroom caps in oil until coated with oil and lightly colored.  Drain on paper towel. 

Chop stems to make 1/2 cup; sauté with onion and garlic, adding more oil if necessary.  Simmer for 10 minutes.  

Stir in bread crumbs, shredded Mozzarella, Parmesan cheese, egg, parsley, oregano, salt & pepper. 

Spoon the mixture into mushroom caps.  Dot with butter. 

Bake for 20-25 minutes.

Be encouraged!
"Be on your guard; stand firm in the faith; be men of courage; be strong."  -1 Corinthians 16:13

Ham and Cheese Rolls

 A great snack! Quick, easy and so yummy!

My son could never eat anything with sugar, or even the taste of sugar...no fruit, juice, tomato sauce (that's a killer for an Italian Mama) but, he just couldn't bear the taste  When he was a baby, we couldn't wait until he could talk and tell us why he didn't like it.  He would taste sweets, like his birthday cake, and just start gagging.  Now, if that isn't a blow to this girl's ego, I don't know what is!

When Halloween came around each year, even our neighbors stocked him up with Slim Jims, chips. Doritos and such!  They all knew he couldn't eat candy, yet wanted to include him in the fun.

Finally, the day came when we asked him what it tasted like.  You'll love his one word answer, "Yucky!"   Yep, that's all we ever got out of him.  He just could never explain why, and to this day, he doesn't eat anything with even a hint of sweet in it.

So, this is how I started coming up with snacks for him, besides chips, pretzels, popcorn and the usual.  

I always felt badly that I could please my girls with dessert, but nothing homemade for my son. 

So, I came up with this little snack and it's one of the few that I started making just for him. Unfortunately for him,  it turned out that everyone else loved it so much, I've had to double it every time! Haha!

Hope your family enjoys this, whether they like sugar or not!  

Ingredients:
1  (80z.) can refrigerated Pillsbury Crescent Rolls
8 thin slices of cooked ham (I like the imported)*
8 thin slices of sharp cheddar cheese (I like to use shredded)*
Mustard (any type that you like)

Heat oven to 375'F.

Divide dough into 4 squares, pressing seams together to prevent leakage.

Spread with mustard (as if you were spreading on bread for a sandwich).  Now layer half the ham and cheese.

Roll like a jelly Rolland press dough to cl0se seam and openings at both ends.

Repeat with second half of dough and fillings.

Place on baking sheet and bake for 12-15 minutes or until golden brown.

Cool for 3-5 minutes before slicing into pinwheels about 1" thickness.

*The beauty of this recipe is that you can substitute the ham for other cold cuts, and the cheese for your favorite.  Have fun with the fillings and enjoy.


Be encouraged!

"The Lord is my shepherd; I have all that I need."  -Psalm 23:1

Rotel Fiesta Dip with Sausage and Cream Cheese

 Totally addictive!



I can't even tell you how many people request this dip when I have to bring something to gatherings or have company coming over.

The first time I had it was at my neighbor  Amy's house, a few years ago.  She knew how much I enjoyed it and the next time she made it, brought me over a bowl...just for me!   Did I tell you how much I like Amy?  Hehe!


Ingredients:
1 (16 oz.) pkg. bulk breakfast sausage (Jimmy Dean's is good in this)
12 oz. of cream cheese
1 (14.5 oz.) can Original Rotel with green chilies

Brown sausage in a non-stick skillet, breaking it up into crumbles with a spatula until no longer pink.  Drain the grease and put the cooked sausage into a bowl; set aside.

Cut cream cheese into chunks.

In the same pan, heat the tomatoes and cream cheese over medium heat, stirring occasionally.  Heat until the cream cheese is completely melted.

Add the browned sausage to the cream cheese mixture and stir to combine until heated through.

Transfer to a small crock pot; turn on to "warm".  This way the dip will remain heated for the whole evening, while you can enjoy the party too!  Just stir it every once in a while so it doesn't stick to the sides or builds up a film on top (if it lasts that long.) 

Serve with tortilla chips (we like the Scoops) or your favorite dipping chip.


Be encouraged!

"She will bear a son, and you shall call his name Jesus, for he will save his people from their sins."   -Matthew 1:21

Hot Onion Dip

 Quick, easy to make, cheesy and delicious!

Picture from Pinterest

The crowd around the table where this particular hot and bubbly dip sat was somewhat daunting, and I felt like a novice shopper on Black Friday, trying desperately to grab that last popular toy that everyone's child had to have that year.

I had heard that this dip was the first thing to be eaten at every party!  I soon understood why...it was incredible!  No wonder no one was moving from their spot near this tasty appetizer.

Even if you're not a big onion fan, don't worry...onion is not really the primary flavor in this dip, but adds just the right touch!   My host served it with Fritos, and they were delicious, but I'm sure your favorite cracker or cocktail toast would do nicely.

Ingredients:

1 sweet onion, finely chopped or shredded
3 (8 oz) packages cream cheese, softened
2 cups grated parmesan cheese*
1/2 cup mayonnaise

Combine onions, cream cheese, grated parmesan, and mayonnaise in a large bowl; stir well.

 Transfer mixture to an oven safe, lightly greased 2 quart souffle or casserole dish.

Bake, uncovered, at 400'F. for 30 minutes or until bubbly and golden brown. 

Serve warm with tortilla chips, assorted crackers, melba toast or corn chips.

*Substitute 1 c. shredded parmesan cheese (for 1 c. grated) for a "cheesier" texture.

Be encouraged!

Sing to the LORD a new song,  for he has done marvelous things;  his right hand and his holy arm have worked salvation for him.  -Psalm 98:1

Mini Hawaiin Ham & Cheese Sliders

 Simply Irresistible!

Here's a recipe I found on Pinterest!   Yes, I'm a "pin-aholic".   My kids tease me and tell me I need to find a meeting to help get over my love of pinning.  I guess I'm a closet hoarder with almost 45,000 pins...but, it's okay, since I can do it without a mess.  Messes go against my "neat and clean" obsession.  LOL!

There are a few different recipes for these delicious little sliders, but this one is my favorite.  The slightly sweet, soft, melt-in-your-mouth Hawaiian rolls combined with the little tang of Dijon and Worcestershire sauce is wonderful.  I tried to take a picture of the ones I made, but when I went to get my camera and come back to the kitchen...they were gone!!!   They looked almost identical to this picture, so that's why I "borrowed" it from Pinterest. 

Ingredients :
           

1 pound deli ham shaved

1 pound Swiss cheese thinly sliced

1 stick butter

1 1/2 tablespoons Dijon mustard (honey-mustard is delicious too) 

1 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoons minced onion dried

1 12-pack KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls             

Poppy seeds or Sesame seeds

Preparation:

Melt butter and mix in mustard, sauce and onion.

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately intact). 

In a foil-lined 9x13 inch pan, spray with Pam, then place bottom half of rolls on top.  Brush with 1/2 the butter mixture and cover with ham and cheese.   Place top half of rolls over this.

Brush the rest of the butter mixture over top of rolls, making sure onion is evenly distributed.                

Refrigerate overnight.                

Cover loosely with foil and bake at 325 degrees for approx. 30 minutes.  Once finished, separate with a sharp knife, for serving.

A Tip from Grammy:
-Substitute sesame seeds for the poppy seeds.

-Instead of melting the butter, let it get soft and mix all the ingredients into the butter (mustard, Worcestershire, poppy seeds and onions) then spread the tops of the rolls (the inside part) before putting the sandwiches back together before baking. 


Be encouraged!

"So teach us to number our days, that we may apply our hearts unto wisdom."    -Psalm 90:12

Sausage Cheese Balls

 A great little addition to your party!

Picture from Pinterest

This is considered the best recipe for sausage balls, but if you like a spicier version, just use Jimmy Dean's HOT pork sausage or a combination of the two.  You really can't lose with this appetizer.

The first time I made these I put too much Bisquick and they turned out a little dry.  If you stick with the amount listed, they are tender and delicious!  These will end up being your "go to" recipe for appetizers.

Bake these in a broiler pan, lined with aluminum foil.  The will collect the grease and you'll avoid a messy baking sheet.  I love easy clean-up! 

Ingredients:
2 (16 oz.) pkg. uncooked Jimmy Dean pork sausage (regular or hot)
2 cups Bisquick
4 cups sharp cheddar cheese, shredded or a mixture of Pepper Jack & Cheddar
1/2 cup grated parmesan
1/2 cup milk
1/2 cups onion, finely chopped
1/2 tsp. dried rosemary leaves, crumbled
1/2 tsp. dried parsley
2 tsp. minced garlic

Preheat oven to 375 F.

Combine all ingredients in a large mixing bowl; stir until mixed well.  Form into 1" balls.

Place on ungreased baking sheet; bake 18-20 minutes or until golden brown.

Remove from oven; cool 5 minutes before removing from pan.

Serve with cocktail forks or toothpicks.

Tips for making ahead:

-Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.

-Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.

-Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.

-Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.

Be encouraged!

...and hope does not disappoint, because the love of God has been poured out within our hearts through the Holy Spirit who was given to us.  -Romans 5:5

French Onion Spinach Dip

 Remembering a Classic from the Past!

It's hard to believe that I haven't made this dish in a long time. I think it's probably because I could eat the whole thing all by myself, I can't be trusted. Haha!  Actually, just writing this recipe made me so hungry for it again, I think I'll invite some friends over just for an excuse to make it. 

Sometimes, the original is just...well, the best!  Like a good movie they try to make into sequels that don't stand up to the first film.  That's the way I feel about some of these good, old stand-by recipes from years ago.  Sometimes you just can't improve upon the original.

I never met anyone who didn't like this dip...it's always been a favorite with everyone.   So easy to prepare and looks lovely in a bread bowl, although you don't have to present it that way.

Give this good ol' dip a try at your next gathering and find out why I think the original is always the best!

Ingredients:

1 pkg. Knorr French Onion soup mix
2 cups sour cream
2 Tbsp. milk
1 (10 oz.) pkg. frozen, chopped spinach, cooked & well drained
1/2 tsp. Worcestershire sauce
1/2 tsp. hot sauce (optional)

1 large round pumpernickel bread, Italian or Rye work well too...or a bowl, it's not going to last that long. ;)

Cook spinach as directed on package; cool.   Squeeze water from spinach; discard water.

In large bowl, mix all ingredients except bread. Cover and refrigerate at least 1 hour to blend flavors. 

From our Super Bowl party

Just before serving, cut a 1- to 2-inch slice from the top of the loaf of bread. Hollow out the loaf by cutting along the edge with a serrated knife, leaving about a 1-inch shell, and pulling out large chunks of bread. Cut or tear the top slice and the hollowed-out bread into bite-size pieces for dipping.                          

Place bread on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping.  You can also use crackers, chips and your favorite veggies.

A Tip from Grammy:

-If French Onion Soup isn't your thing, the Knorr's Vegetable Soup works really well too.

Be encouraged!

"But as for me, I watch in hope for the LORD, I wait for God my Savior; my God will hear me."   -Micah 7:7