Ultimate Party Meatballs

• 1 (14 ounce) can Ocean Spray® Jellied Cranberry Sauce
• 1 (12 ounce) bottle Heinz® Chili Sauce
• 1 (2 pound) bag frozen, pre-cooked, cocktail-size meatballs

Directions

1. Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

Slow Cooker Brisket

It is so simple...just four ingredients thrown in the slow cooker! Not only is it great to come home to a hot delicious meal...your home will smell wonderful too! It is great with the extra gravy spooned over egg noodles or mashed potatoes."


• 1 (3 pound) beef brisket
• 2 (12 ounce) bottles chili sauce
• 1 (1 ounce) envelope dry onion soup mix
• 2 teaspoons garlic powder

Directions

1. Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

Guacamole Salad Bowl

• 5 cups torn leaf lettuce
• 2 medium tomatoes, cut into wedges
• 1 cup shredded Cheddar cheese
• 1 cup cooked salad shrimp
• 1 cup corn chips
• 1/2 cup sliced ripe olives
• 1/4 cup sliced green onions


AVOCADO DRESSING:

• 1/2 cup mashed ripe avocado
• 1 tablespoon lemon juice
• 1/2 cup sour cream
• 1/3 cup vegetable oil
• 1 garlic clove, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce

Directions

1. In a large salad bowl, combine the first seven ingredients; set aside. In a mixing bowl or blender, combine dressing ingredients; beat or process until smooth. Pour over salad and toss. Serve immediately.

Slow Cooker Tamale Pie

This is a simple tamale pie recipe that tastes very similar to authentic tamales without all the work! I sometimes double this recipe and make it in a large slow cooker.  Serve with various toppings such as sour cream, more cheese, salsa, green onions, tomatoes, etc. "


• 1 pound ground beef
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (10 ounce) can enchilada sauce
• 1 1/2 teaspoons garlic powder
• 1 (8.5 ounce) package corn bread/muffin mix
• 1/3 cup milk
• 1 egg
• 2 tablespoons melted butter
• 1/2 cup shredded Cheddar cheese

Directions

1. Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.

2. In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.

3. Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

**I would double the recipe. It tasted more like chili, but definitely good.

 Here's Another Idea:

1 lb. beef & 1 lb. ground turkey
1 can original Rotel
2 cans of kidney beans
1 can of enchilada sauce
2 pkg Martha White sweet yellow cornbread mix
2/3 c. milk
2 eggs
 tbsp melted butter
1 cup shredded 2% cheddar

Brown the beef and turkey, adding garlic powder, black pepper, and onion powder. Once browned, Add the rotel with most juice drained so the meat could absorb the flavor. Simmer for 10 minutes while mixing up the cornbread, milk, eggs, and butter with the cheese. Put the meat mix in the bottom of the crockpot added the bean and sauce. Mix up really well. Then, poured cornbread mix on top. cooked for 5 hours on low. warmed up nicely the next day in the oven on 400 for about 20 min.

Famous Spaghetti Sauce

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 4 fresh mushrooms, sliced
• 1 pound ground turkey
• 1 pinch dried basil
• 1 pinch dried oregano
• ground black pepper to taste
• 1 (14.5 ounce) can stewed tomatoes
• 2 (15 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
Directions

1. In a large skillet over medium heat, saute onions, green bell pepper and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano and ground black pepper; fry stirring frequently until the turkey is done.

2. Add the can of stewed tomatoes with liquid and reduce heat; simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very low heat for about 15 minutes. Serve over you favorite pasta.

**A pinch of oregano and basil is not enough unless it is fresh herbs....to add flavor to all the tomatoes, paste, and sauce. I upped the oregano and basil. I added fresh ground pepper, salt, a bay leaf, and fresh basil. I alsohad to add some beef stock to this to get the thumbs up from everybody

Something I learned from a Italian friend, while sauting the onions and peppers, added the tomatoe paste and cook it till it starts to gets dark. This will add a great deal of charater and flavor to the finished sauce. I also used fresh herbs. I add the basil and oregano during the last 15 to 20 minutes of cooking because the herbs will have their flavor cooked out if left too long; this way the herbs will still have that bright fresh zing to them.

Lemon Bars

• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 1/4 cup butter
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 2 eggs
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1/3 cup confectioners' sugar for decoration
Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. To make Bottom Layer: Mix one cup flour and 1/4 cup confectioners sugar. Melt the butter and stir into flour mixture.

3. Press flat and even into an 8x8 inch baking dish. Bake for 20 minutes.

4. While baking, make the top layer: Mix 1 cup sugar, 2 tablespoons flour, and the baking powder.

5. Beat eggs and add to mixture, stirring well. Add lemon juice and rind, mix again.

6. Pour over bottom layer; Bake at 350 for 25 minutes. Cool a little, cut into squares while warm; dust with confectioners sugar.

Moist and Savory Stuffing

• 1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
• Generous dash ground black pepper
• 1 stalk celery, coarsely chopped
• 1 small onion, coarsely chopped
• 4 cups Pepperidge Farm® Herb Seasoned Stuffing

Directions

1. Heat broth, black pepper, celery and onion in 2-quart saucepan over high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.

2. Add stuffing and stir lightly to coat.