1 12 oz jar of chili sauce (wegman's brand but heinz sells them too)
in a small pot on medium high heat, combine jelly and chili cause until they're combined and jelly is not chunky
Put the entire bag of meatballs in a slow cooker insert and pour the jelly chili sauce on top, stir the meatballs around until they're all coated.
Cook on high for 4 hours or low for 6 hours. Toss every couple hours or so to re-coat the meatballs in the sauce. serve hot
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Buffalo Chicken Tortilla Roll-Ups
January 18, 2016
Makes 35-40 roll ups
1 (8oz) pkg 1/3 less fat crfeam cheese, softened
1/2 cup buffalo wing sauce
1 1/4 cups shredded colby jack cheese
2 tbsp ranch dressing
2 green onions finely chopped
2 large chicken breasts cooked and shredded
5-7 large flour tortilla
In a large bowl stir together the cream cheese, wing sauce, cheese and ranch dressing until fully incorporated/. Add in chicken and green onions and stir until fully incoporated and chicken is completely coatede.
Spread approximately 3/4 cup of the mixture onto the center of a tortilla. Rollup tightly and place seam side down in an airtight container. Repeat for all remaining totollas. CHill in the refrigerator for 2-4 hours. Remove from refrigerator and transfer to cutting board. Cut into 1 inc sections. Repeat for all tortillas. Serve cold and store in an airtight container in the refrigerator.
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Perfect Party Cheese Ball
January 18, 2016
Makes 2 balls
2 pkg (8 oz each) 1/3 less fat chream cheese, softened
8 ox shredded sharp cheddar cheese
2 green onions chopped
1 tbspn pimentos
2 tsp worcestershire sauce
1/2 tsp lemon juice (apprx juice of 1/2 a lemon
Dash ground red pepper
1 cup chopped pecans
Add cream cheese and cheddar cheese to the bowl of a stand mixer and beat until incorporated. Add in green onions, pimnetos, worcestershire, lemon juice and red pepper. Beat on low until incorporated. Thansfer to an airtight container and refrigerate for a few hours or overnight.
After chilling, divide mixtre in half and roll each half into a ball. Spread 1/2 of the nuts on a cutting board and roll the cheese ball in the nuts. Repeat for 2nd cheese ball. Cover both with plastic wrpa or place in an airtight container and refrigerate until ready to serve.