Going to a party and need to take an appetizer?? Take these meatballs. They FLY out of the dish in about 10 minutes. Everyone LOVES them and since making them at my Halloween party, ive had about 7 people ask me if I'll be bringing them to my mom's christmas party this year. The answer is, "yes. and im making a double batch."
CROCK POT MERRY MEATBALLS
- 2 pounds fully cooked frozen meatballs (recommended: Armanino)
- 1 bottle (16-ounce) catalina salad dressing
- 1 cup orange marmalade
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon red pepper flakes
Place frozen meatballs in the insert of a slow cooker. In a bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours.
**I was VERY wary of the orange marmalade. esp while i was mixing it together, it looked like mush, but I promise promise promise it is worth it!!!!
Another good one for a Host or Hostess to put out as an hor'dourve before serving dinner:
* Olive oil, for frying
* 1 cup buttermilk
* 2 cups Italian-style bread crumbs
* 1 box store-bought cheese ravioli (about 24 ravioli)
* 1/4 cup freshly grated Parmesan
* 1 jar store bought marinara sauce, heated, for dipping
Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan
Marinara Cream Sauce:
1 1/2 cups prepared marinara sauce
1/2 cup heavy whipping cream
In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.
Time for the main course... I have a bunch of entree dishes I'd love to share with you, but I am choosing the one my sister and I made for the family last Sunday night. It was sooo yummy and filling!!!!
Cheesy Shell Stuffed Shells (courtesy of noblepig.com)
24 dried jumbo shell macaroni
8 oz. dried tiny shell macaroni (2 cups)
2 cups Gruyere cheese, shredded (8 oz.)
2 cups shredded sharp cheddar cheese (8 oz)
3/4 cup half-and-half
1/8 teaspoon white pepper or pepper
1 24 oz. jar vodka sauce (Emeril is my favorite brand)
4 oz. mozzarella cheese, shredded (1 cup)
Fresh basil leaves for garnish
Preheat oven to 350o F. Cook jumbo shells according to package directions. Using a large slotted spoon, transfer shells to a colander. Rinse with cold water; drain well and set aside. In same pan cook tiny shells according to package directions. Drain; set aside.
Meanwhile, in a large saucepan combine Gruyere cheese, cheddar cheese, half-and-half and pepper. Heat over medium-low heat until cheese is melted and smooth, stirring frequently. Stir in tiny shells.
Spread 1/2 cup of the pasta sauce in the bottom of a 3-quart rectangular baking dish. Spoon cheese-shell mixture into drained jumbo shells; place stuffed shells in prepared baking dish. Top with remaining pasta sauce.
Bake, covered, for 30 minutes. Uncover and sprinkle with mozzarella cheese. Bake, uncovered, about 15 minutes more or until heated through. Let stand 10 minutes before serving. Top with fresh basil and serve.
**VARIATION** in order to satisfy the meat lovers of the family, I got a block of Neese's Sausage, browned it, drained it, and added it to the cheese shell stuffing mixture. It was delicious!!!
lastly, for all of your dessert needs...
Paula Deen's Monogrammed Christmas Cookies with Royal Icing
* 1 1/2 cups confectioners' sugar, sifted
* 1 cup (2 sticks) butter
* 1 egg
* 1 teaspoon vanilla extract
* 1 teaspoon pure almond extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon cream of tartar
* Granulated sugar
* Royal Icing, recipe follows
In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.
Preheat the oven to 350 degrees F.
Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.
* *3 egg whites
* 1 (1-pound) box confectioners' sugar
* 1/8 teaspoon cream of tartar
* Food coloring, optional
In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.
Pioneer Woman's Pie That'll Make You Cry (Pecan Pie)
- 1 whole Unbaked Pie Crust (I Use "sylvia's Perfect Pie Crust" Recipe
- 1 cup White Sugar
- 3 Tablespoons Brown Sugar
- ½ teaspoons Salt
- 1 cup Corn Syrup
- ¾ teaspoons Vanilla
- ⅓ cups Melted Butter (salted)
- 3 whole Eggs Beaten
- 1 cup (heaping) Chopped Pecans
First, whip up your pie crust using “Sylvia’s Perfect Pie Crust” found on tastykitchen.com. OR use a store-bought shell.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe.
Allow to cool for several hours or overnight. Serve in thin slivers.
Sorry I don't have any pictures. I will be sure to take some as I make these more often. I posted these for a reason, they are all SO GOOD, and I want you to try them, immediately. Happy Cooking/Baking/Holidays!!!