26 Oz. Bag Italian Or Traditional Style Frozen Meatballs (feel Free To Make Your Own)
1/2 Cup Peach Whiskey (2 Of Those Cute Little Bottles)
3/4 Cup Chili Sauce
1 Cup Peach Preserves Or Peach Butter
1/2 Cup Hoisin Sauce
4 Tablespoon Worcestershire Sauce
1 Tablespoon Apple Cider Vinegar
1/2 Teaspoon Chili Powder
1 Teaspoon Garlic Powder
Fresh Cracked Pepper
Start by combining all sauce ingredients in a large slow cooker. Stir until everything is well mixed. Add meatballs, cover and cook on low for 4 hours (or high for 2 hours) or until meatballs are heated through. Serve with toothpicks.
6 Roma (plum) Tomatoes, Chopped
3 Cloves Minced Garlic
1/4 Cup Olive Oil
2 Tablespoons Balsamic Vinegar
1/4 Cup Fresh Basil, Stems Removed
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 French Baguette
2 Cups Shredded Mozzarella Cheese
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.
Sugar Coated Pecans.Nuts
1 Egg White
1 Tablespoon Water
1 Pound Pecan Halves
1 Cup White Sugar
3/4 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
Preheat oven to 250 degrees F. Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F. for 1 hour. Stir every 15 minutes.
Buffalo Chicken Dip
2 (10 Ounce) Cans Chunk Chicken, Drained
2 (8 Ounce) Packages Cream Cheese, Softened
1 Cup Ranch Dressing
3/4 Cup Pepper Sauce (such As Frank’s Red Hot(R))
2 Cups Shredded Cheddar Cheese
1 Bunch Celery, Cleaned And Cut Into 4 Inch Pieces
1 (8 Ounce) Box Your Favorite Crackers Crackers
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers, pita chips, mozzarella sticks.