Grape Jelly Meatballs

These are a really easy, yummy appetizer. The best part is they can feed a lot of people with little effort. The ingredients seem weird but taste good together.

2 12 oz jars Heinz chili sauce
1 32 oz jar grape jelly
1 bag meatballs (about 80 in a bag)- I just buy the Costco frozen meatballs

Heat ingredients in a crockpot on low for 6-8 hours, or simmer in a pot on the stove for 3 hours. Serve warm and enjoy!

Fast Easy Artichoke Dip

Artichoke Dip

by Monette Magleby

1/2 cup Mayo

1/2 c. shredded parmesan cheese

1 can chopped green chillies (4 oz.)

1 can artichoke hearts (not marinated) quartered, drained

Mix, cook for 20 minutes at 350 deg. I double this recipe.

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Artichoke Dip

by Mimi Chipman

2 (8oz.) pkgs. cream cheese

1/2 cup mayo

1 cup parmesan cheese

1 T. garlic powder

1 T. white pepper or pinch of black

1 T. dill weed

salt to taste

2 cans artichoke hearts, quartered, drained

Let cream cheese come to room temperature. Combine all ingredients. Bake in shallow dish @400 deg. until golden brown on top.

~serve with pita chips or tortilla chips, both are good, just depends on what mood your in!

Lettuce Wraps

1/2 lb. ground chicken or turkey (I have always used ground turkey and it is fabulous!)

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped onion

2 cloves garlic, finely chopped

1 1/2 tsp. finely chopped fresh ginger

2 Tbsp. lemon juice

2 Tbsp. hoisin sauce (found in the Asian aisle)

2 tsp. brown sugar, packed

1 1/2 tsp. sesame oil

1 tsp. soy sauce

5 - 10 drops red pepper sauce (Tabasco)

2 Tbsp. cilantro, chopped

1 head iceberg lettuce, separated into lettuce cups

In a large skillet sprayed with nonstick cooking spray, saute chicken/turkey over medium heat until no longer pink.  Pour into dish; set aside.  Rinse pan; spray with nonstick cooking spray.  Saute bell pepper, onion, garlic and ginger for 2 minutes.  Add meat.  In a bowl, blend lemon juice, hoisin sauce, sugar, oil, soy sauce and pepper sauce.  Pour into pan; stir to coat chicken/turkey.  Reduce heat and simmer, stirring until sauce is absorbed, about 4 minutes.  Stir in cilantro.  Serve with lettuce cups. (optional, rice)

Veggie Stuffed Twice Baked Potato Boats

Here's a little bit healthier take on twice baked potatoes. i simplified it down some and just used frozen veggies and they were still pretty yummy. I think you are probably supposed to cut them the other direction, but I was feeling creative. I think they look like cute little potato cupcakes :) 

Recipe by Cat Cora

found on Oprah.com/recipe/food
Ingredients:Serves 4

4 well-cleaned potatoes
2 Tbsp. olive oil
1/2 cup grated low-fat cheese , such as sharp cheddar or Parmesan
1 tsp. Italian herb seasoning
1/2 cup frozen broccoli florets
1/2 cup shelled frozen peas , thawed
1/2 cup sliced frozen carrots , thawed
1/2 cup chopped tomatoes
2 Tbsp. chopped olives
Kosher salt and freshly ground black pepper to taste
2 slices turkey bacon , cooked until crispy and crumbled
Preheat oven to 350°. Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create "boats."

In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheese and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.

Pop back into oven and cook for about 10 minutes, or until cheese is fully melted. Top with salsa or crumbled turkey bacon if desired, or enjoy straight from oven, serving 2 potato boats per person.

Bean Dip

1 - 8 oz cream cheese
1- 16 oz Velveeta
2- 16 oz refried beans
1-3 oz can green chilies
1- 12-16 oz jar of salsa
1 can beef

Dump in crockpot. Heat th0roughly. If you like bean dips, you'll love this!

Kabobs

3 boneless skinless chicken breasts
1 pineapple
1 green pepper
1 red or orange pepper
1 onion
you can add zucchini, tomatoes, etc.

marinate chicken for a few hours in your choice of marinades (i usually use Kikkoman's teriyaki marinade, but you can do look up different ones like honey barbecue). cut chicken into 1 inch cubes. *bake at 350 for 15-20 minutes until cooked through. cut everything else up into bite sized pieces and arrange on skewers (i like the metal ones but if you use wooden ones make sure to soak them for 30 minutes ahead of time).

arrange skewers on barbecue and grill on low or medium for 5-8 minutes, turning occasionally. they also work okay on a George Foreman grill if you don't have a barbecue.

serve with rice.

*i like to cook my chicken ahead of time so that they don't have to be on the grill for as long, but you don't have to. it just seems like when i cook them on the grill everything else gets too crispy.

Potato Skins

4 potatoes

2 cups mozzarella or cheddar cheese

green onions or chives

bacon bits

Poke potatoes with fork and bake 8-10 at 425 for about 45 minutes. 

Cool. Split potatoes in half and scoop out some of the potato.

Brush melted butter over entire skin. Place cheese in each skin, followed by green onion or chives, and then bacon bits. Bake at 425 until crispy and browned.

Porcupine Meatballs

These work both as a main dish and appetizer. I serve them with Baked Mashed Potatoes (recipe will be posted shortly after this one) and salad.

½ cup uncooked long grain rice
½ cup water
1/3 cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic posder
1 lb. ground beef
2 tablespoons vegetable oil
1 15 oz. can tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1 ½ inch balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs; cover and simmer for 1 hour over medium-low heat.

Add a Little Zest to Your Biscuit

I've never been to Red Lobster, but these are supposed to be like their cheddar biscuits. i found this recipe from Copycat Recipes -link on the side). They were pretty good and easy.

Serves: 8
Prep. Time: 0:15

2 cups Bisquick® baking mix
2/3 cup milk - low fat okay
1/2 cup shredded mild cheddar cheese - low fat okay
1/4 cup butter OR margarine - melted
1/4 tsp. garlic powder
parsley flakes - as needed

-Combine Bisquick®, milk, and cheddar and beat with a wooden spoon for about 30 seconds.
-Spoon onto a lightly greased cookie sheet.
-Bake in 450 degree oven for 8 - 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley.

Egg Salad

I made this for a baby shower and topped it with alfalfa sprouts. Was very yummy and got rave reviews!

• 8 hard-cooked eggs, diced or mashed (however you like it)
• 1 cup mayonnaise (I used 1/2 c. mayo, 1/2 c. miracle whip for a little zing)
• 1/4 cup dried onion flakes
• 1/2 teaspoon salt
• 1 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon dill weed
• 8 slices bread

In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches. Or, for more of an appetizer, use a cookie cutter to cut our shapes from slices of bread , top with egg salad and serve open faced.