Friday, December 25, 2015

Easy Sweet 'n Tangy Crockpot Meatballs ****

I know there's really no need to post a recipe for this one.  Pretty much everyone has tried either this version or the grape jelly and BBQ sauce one at some point in their lives.  But even so, it was the first time I've made any of them myself.  The grape jelly one is usually just too sweet for my tastes, so I decided to give this one a go instead.  We loved it.  I doubled the recipe for our family Christmas party, and it was almost completely gone by the time we left.  I'll definitely be making them again!

(luckymommyto2boys ~ Amy ~ TheFrugalGirls)

26oz fully-cooked frozen meatballs (homemade or store-bought)
1 (14oz) can of jellied cranberry sauce
1 (12oz) bottle of Heinz chili sauce

Combine cranberry jelly and chili sauce in a bowl, then stir.
Based upon your preferences, you can alter the proportions of cranberry jelly {sweet} and chili sauce {tangy}.
Add frozen meatballs to crockpot and cover with sauce mixture.
Heat on HIGH for 2 hours or LOW for 4 hours, stirring occasionally. Once they're nice and hot, let simmer on LOW or WARM setting. ENJOY!

Thursday, December 24, 2015

Dill Pickle Roll-Em-Ups ****

This is an old family favorite, but I keep forgetting to take a picture of it. I'll have to make them this weekend, just so that I can get one. Then I'll have to force myself to eat them so that they don't go to waste. Darn. ;-)
This is the easiest recipe ever, but it's always gone first at any get-together. The kids love them too, so they're popular all around.

(luckymommyto2boys ~ Amy)

Pack of sliced ham
8 oz container cream cheese
Jar of dill pickle spears (I like to cut the spears in half lengthwise, to get more rolls out of them)

Spread slice of ham with cream cheese. Place pickle on it lengthwise, and roll up. Slice roll into about 5-6 pieces, and place a toothpick in each piece.
Repeat with each slice of ham
*Can also sub roast beef for the ham

Tuesday, December 22, 2015

Easy Chicken Enchilada Tortellini Bake **

We were a house divided on this one.  Hubby and one of the kids loved it.  The other kid and I thought it was just so-so.  Honestly, to me, the enchilada taste is just overpowering.  Combining it with the Rotel makes the sauce way too runny.  If I made it again (which I won't), I would probably use a drained can of stewed tomatoes and a can of green chilies.  To give it a bit more bulk.  I'd also mix a little cheese into it before adding it to the tortellini.  I did add a drained can of corn and a drained can of black olives, just to give it some taste other than the enchilada sauce, and I think that's all that saved it for us.  Oh!  It actually might be better if you just used one can of the enchilada sauce and added a carton of sour cream.  That could be pretty good.  Might have to try that one now!

(luckymommyto2boys ~ Amy ~ ThisGalCooks)

2-1/2 cups of cooked chicken breast. I've included instructions below for slow cooking but you could use a rotisserie chicken, too.
2 (9oz) packages of refrigerated tortellini. I used Butoni Roasted Garlic and Cheese.
1 (14.5oz) can of spicy red pepper diced tomatoes
1 (15oz) can of all natural enchilada sauce. I used this brand.
1-1/2 cups shredded Mexican Cheese (you can also used shredded cheddar)

1. To Slow Cook the Chicken: If slow cooking the chicken, spray the inside of a slow cooker with cooking spray. Place two split chicken breasts (with the bones and skin - keeps it tender) in the slow cooker and sprinkle with salt, pepper and ground chipotle pepper, if desired. Place ½ C chicken broth in the slow cooker, cover and cook on low for 5-6 hours or until the chicken reaches an internal temperature of 165 degrees. Once the chicken is done cooking, remove from the bones, remove the skin and shred.
For using Rotisserie Chicken: Remove the skin from the rotisserie chicken. Pull the chicken breasts from the bones and shred with a fork.
2. Preheat oven to 400.
3. Cook the tortellini according to package directions. Once done cooking, drain and return to the pot.
4. Prepare the sauce. Place the enchilada sauce and the diced tomatoes into a blender and blend. You can also place these two items into a large bowl and blend with an immersion blender.
5. Prepare the tortellini bake. Add the chicken to the pot with the tortellini. Mix well. Then add desired amount of sauce to the pot. I used about 3/4 of the sauce. The remaining sauce can be stored in an air tight container in a refrigerator for up to a week. Mix everything well and then pour into a 1.5 quart baking dish. Sprinkle with the shredded Mexican cheese.
6. Bake at 400 for 10 minutes. After baking, if desired, turn on the broiler to high and broil for about 5 minutes to brown the cheese.