Ultimate Party Meatballs (Crock Pot)

Ultimate Party Meatballs (Crock Pot) by Ocean Spray and Heinz

16 oz can jellied cranberry sauce
12 oz bottle Heinz Chili Sauce
2 or 2 1/2 lb bag frozen meatballs, pre-cooked, cocktail size

1. Combine sauces and pour over meatballs in slow cooker.
2. Cover and cook 4 hours on high.

In my opinion: These were great! My husband and I made them for our own little sports party and again a few weeks later for Caleb's 3rd birthday party. Several people asked for the recipe.

Montreal Peppered Steak

Montreal Peppered Steak by McCormick
1/2 c olive oil
1/4 c soy sauce
4 t McCOrmick Grill Mates Montreal Steak Seasoning
2 lbs sirloin or strip steak (we got NY strip on sale)

1. Mix all ingredients, except steak, in large resealable bag or glass dish. Add steak; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 8-10 minutes per side or until desired doneness.

In my opinion: This was a good steak! It was very moist. We used the leftovers to make fajitas.

Southwest Chicken Skillet

Southwest Chicken Skillet by Betty Crocker

1 T veg oil
1 1/4 lb breasts, cut into 1"pieces
1 lb frozen broccoli, red peppers, onions, and mushrooms
15 oz black beans, drained and rinsed
1 c salsa
8" tortillas cut into 2"x 1/2" strips
1 c shredded Cheddar

1. In skillet heat oil over med-high heat. Cook cicken in oil 3-4 min, stirring occasionally til done.
2. Stir in veggies through salsa; reduce to meadium. Cover and cook 6-8 minutes, stirring til veggies are crisp tender.
3. Sprinkle with strips and cheese. Cover 2 minutes til cheese is melted.

In my opinion: This wasn't as good as I thought it would be. It was quick and easy.

Edible Play Doh

Edible Play Doh

equal parts peanut butter, honey, powdered milk

Mix well. Use to cut out shapes, then enjoy!

Ice Cream in a Ziplock

Ice Cream in a Ziplock

1/2 c milk
1 T sugar
1/4 t vanilla

1. Put in a pint size ziplock.
2. Place this is a quart size ziplock. Fill half full with ice and add 3 T salt.
3. Zip and shake 5 minutes.

Open carefully so none of the salt water gets into the ice cream.

Beer & Cheese Potato Chowder

Beer & Cheese Potato Chowder by Pillsbury
2 lb (6 med) russets, peeled and chopped
1 med onion, chopped
1 med stalk celery, chopped
1 med carrot, chopped
1 clove garlic, chopped
1/4 t pepper
14 oz chicken broth
12 oz beer
8 oz shredded cheddar and American blend
1/2 c whipping cream
rye bread toasted (croutons)

1. In 3-4 qt slow cooker, combine 1st 6 ingredients. Stir gently to mix. Pour broth and beer over.
2. Cover; cook on low 6-8 hours.
3. About 10 minutes before serving, coarsely mash veggies with masher or fork. Add chese and cream; stir til cheese is melted.
4. Cover; cook 5 minutes. Top with croutons.

In my opinion, this was okay. It wasn't as fabulous as it sounded. Maybe it needed more beer. Or maybe I needed more beer!

Linguine with Garlic and Cheese

Linguine with Garlic and Cheese by Cooking Light
8 oz linguine
1 1/2 T olive oil
3 cloves garlic chopped
3 oz fresh Parmesan
1/2 t salt
1/4 t pepper

1. Cook pasta according to package direction.
2. Heat oil in small, heavy saucepan over low.
3. Add garlic; cook 5 minutes or until lightly browned, stirring constantly. Remove from heat.
4. Add pasta, cheese, salt and pepper. Toss well to coat.

In my opinion: This was a little bland and needed more salt. Otherwise it was a good dish.

Turkey Club Salad with Avocado Dressing

Turkey Club Salad with Avocado Dressing by Rachel Ray

12 slices bacon, crisp
3 hearts rommaine
2 c pea shoots or bean sprouts (I didn't have these)
3 slices plum tomatoes
1/2 chopped red onion
s & p
1 1/2 lbs sliced deli roast turkey breast
2 avocados
1 lemon zested and juiced
1 clove garlic
2 T red wine vinegar
1 t salt
1/3 c EVOO
2 t tabasco

1. Chop lettuce and arange on platter.
2. Next arrange #3-5 on top. Season with s&p.
3. Add bacon and turkey.
4. Put avocado in food processor. Add zest and juice.
5. Chop garlic and mix with 1 t salt to make paste.
6. Add paste and red wine vinegar to the food processor.
7. While processor is running, stream in EVOO and tobasco.
8. Taste and adjust.
9. Serve over salad.

In my opinion: I didn't make the dressing because I didn't have the food processor but this was a good salad with my favorite dressing.

Grilled 4 Cheese Sandwiches

Grilled 4 Cheese Sandwiches by Rachael Ray
2 T EVOO
3 T butter
1 clove garlic
8 slices crusty Italian Semolina bread
1 c shredded provolone

1 c shredded mozzarella
1/2 c grated Parmesan or Romano
1 c shredded Asiago

1. In a small skillet over medium-low heat, combine oil, butter, & garlic. Cook garlic in butter & oil gently for 2-3 minutes. Remove "garlic butter" mixture from heat.
2. Place large nonstick skillet on the stove over med-high heat. Using a pastry brush, brush 1 side of 4 slices of bread w/garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses.
3. Top each sandwich with another slice of bread brushed with garlic butter.
4. Flip the sandwiches a few times until the cheeses are melted & gooey and bread is toasted and golden.

In my opinion: Yumm-O! These are so good. You don't need that special bread, just use what you have and you'll be pleasantly surprised!

Cajun Fried Potatoes & Sausage

Cajun Fried Potatoes & Sausage by meals.com

6 potatoes peeled and sliced
2 t corn oil
1 lb andouille sausage, cut 1/4"
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 t seasoning salt
1/2 t freshly ground black pepper
1 onion peeled and chopped

1. Place potatoes in a large bowl of cold water and allow to sit 10 minutes. Drain, rinse, and replace water & allow to sit additional 10 min; drain.
2. Heat oil in lg skillet over med-high. Add sausage and saute 2 minutes. Add potatoes, peppers, s&p. Cover, lower heat to medium. Continue cooking 10 minutes stirring occasionally. Add onion and cook til tender, about 3 minutes.

BLT Dip

BLT Dip

1 lb bacon, cooked and crumbled
1 c mayonnaise
1 c sour cream
1 t onion powder
1 t seasoned salt
2 medium tomatoes, seeded and finely chopped

1. Mix all ingredients utill well blended.
2. refrigerate until ready to serve. Serve with crackers or toasted bread slices cut into triangles.

In my opinion: This was pretty good but we served it with chips and got tired of it pretty quickly (it was just my husband and me watching the Super Bowl, munching away on junk).

Mediterranean Steak Fries

Mediterranean Steak Fries from First Magazine 7/25/05

28 oz frozen steak fries
2 T dried Mediterannean seasoning
1 c mayonnaise
2 sm shallots, peeled and chopped *
1 T fresh lemon juice
1 clove garlic, peeled and ch
2 t Dijon mustard*
1/2 t mashed anchovies*
1/8 t pepper

1. Heat oven to 450.
2. Place fries in single layer on foil-lined baking sheet; sprinkle w/ seasoning (Spice Islands).
3. Bake 20 minutes or until crispy.
4. In bowl, combine mayo through pepper. Serve with fries.

In my opinion, these were really good!

461 cal
4 g protein
30 g carbs
4 g fiber
5 g sat fat

Classic Swiss Fondue

Classic Swiss Fondue by Simply Fondue Restaurant

1 clove garlic, halved
1 c dry white wine
1 t lemon juice
2 c grated Gruyere cheese
2 c grated Emmental cheese
2 t cornflour
2 T kirsch
pinch white pepper
pinch grated nutmeg
cubes of French bread

1. Rub inside of pot with cut clove of garlci.
2. Pour un wine and lemon juice and heat gently until bubbling.
3. Reduce heat to low and gradually stir in the grated cheeses with wooden spoon, continue to heat until cheese melts, stirring frequently.
4. In a small bowl, blend cornflour smoothly with Kirsch, then stir into cheese mixture.
5. Cook 2-3 minutes until mixture is smooth and thick, stirring frequently.
6. Do NOT allow to boil.
7. Season with pepper and nutmeg.
8 Serve with cubes of bread.

Fettuccine with Cashew Cream

Fettuccine with Cashew Cream by Cooking Light

1/2 c roasted cashews
1 1/4 c water
cooking spray
3 garlic cloves, monced
4 c hot, cooked fettuccine (8oz uncooked)
1/4 c grated fresh Parmesan
1/4 t freshly ground black pepper
1/8 t salt
*(I added a little milk)

1. Place cashews in a food processor; process until smooth (2 min) scraping sides of bowl. With food processor on, slowly paour water through food chute; process until smooth, scraping sides of bowl once.
2. Place cashew cream in a small saucepan over med-high heat. Bring to a boil, stirring occasionally with a whisk. Reduce heat & simmer 1 minute or until cream is thick.
3. Heat a lg nonstick skillet coated with spray over medium-high heat. Add garlic, saute 30 seconds. Stir in cashew cream, pasta, cheese, s&p. Cook until thoroughly heated.
4 servings

In my opinion: This was suprisingly good.
378 cal
14.7 g fat
14.7 g protein
2.7 g fiber

Cheesy Ham & Rice Bake

Cheesy Ham & Rice Bake by Kraft

2 c minute white rice, cooked
10 3/4 oz can cream of mushroom soup
2 c milk (I had whipping cream so used it)
1/4 c Miracle Whip Dressing
6 oz smoked ham, chopped
2 c frozen peas
1/2 c shredded sharp cheese
*I added mushrooms

1. Preheat oven to 425.
2. Mix rice through peas in 2 qt baking dish; cover with foil.
3. Bake 20 minutes; uncover.
4. Sprinkle with cheese. Bake, uncovered, 10 minutes or until rice is tender and cheese is melted. Let stand 5 minutes before serving.

In my opinion: This was quick, easy, and good, but a unique flavor with the Miracle Whip.