Appetizer Meatballs

Posted by Lori:

Our family has been in Oklahoma City for a livestock show during the past few days. Other families from here were also at the event.

Our 4-H/FFA group set up a mini-kitchen in one of the stalls during the goat part of the livestock show. A friend made these appetizer meatballs to go along with other snack foods during the first day. They were a big hit!

Appetizer Meatballs
1 32 ounce jar grape jelly
1 12 ounce bottle chili sauce
1 bag (3 to 5 pounds) frozen, pre-cooked, cocktail-size meatballs

Place in a crock pot and heat on high for 2 - 3 hours. Stir and serve.

Homemade meatballs would be great, as well. I would recommend Kimberly's recipe for Rachael Ray's "Stick to Your Ribs Meatballs". They could also be heated in a skillet on the stove top.
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Graham Cracker Treats

Posted by Donna:

One of my fondest childhood memories, as far as food goes, was when my mother made these treats. I'm not sure who invented them, but I loved them. Three of our grandchildren are here visiting this week; so, I haven't had a lot of time trying to decide what to post. I wasn't too sure anything would get done for today. For some reason, though, when I awoke this morning, these treats came to mind.

Graham Cracker Treats


1 box Graham Crackers
1 recipe buttercream frosting
1 recipe of your favorite homemade chocolate frosting


You can either keep the graham crackers in squares or break the squares into halves. Spread the frosting between two crackers. The longer the crackers set with the icing between them, the softer they become.

To the younger ones, ask your grandparents or great-grandparents about these special treats. I'm sure they'll remember them quite well.

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Fluffernutter Sandwich

Posted by Lori:

Okay. I think I've been deprived all of my life!

The other day I was searching for sandwich recipes and found a recipe for a "Flutternutter Sandwich", which is a sandwich made with marshmallow fluff and peanut butter. I have NEVER heard of one, have you? Well, not only is there a sandwich with that name, but there also is a song to go along with it! Here's the song:, which also tells the recipe:

The Flutternutter Song:

Oh you need fluff, fluff, fluff

To make a fluffernutter

Marshmallow fluff

And lots of peanut butter.

First you spread, spread, spread

Your bread with peanut butter

And marshmallow fluff

And have a fluffernutter.

When you enjoy, enjoy, enjoy

Your fluff and peanut butter

You're glad you have enough for another fluffernutter.

If you would like more info on the "Fluffernutter" or want to read the history behind the sandwich, click here.
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Salmon Patties

Posted by Donna:

I love salmon patties; but, I don't get to fix them very often because my husband isn't too fond of them. Occasionally, he'll have to be gone over night; so, that's when I make them. I grew up eating them all the time. My mother always served mashed potatoes, English peas, and salad along with them. As you've probably figured out, that's what I serve with mine as well. I also have to have ketchup to pour over them.

1 can salmon, drained

2 T. white or yellow onion, finely chopped

1 egg

enough cracker crumbs to thicken

Mix the ingredients together. Form into patties and roll each patty in yellow cornmeal and fry until brown.

My sister-in-law puts chopped dill pickles in hers. That didn't sound very good to me, but to my surprise, I tried it and actually liked it. I don't always do that---just occasionally.

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Ranch Style Refried Beans

Posted by Lori:
The traditional bean dish to serve along-side Mexican entrees is refried beans; however, my husband and children have always preferred ranch-style beans.  Several years ago, to accommodate their likes but make the side dish a little more traditional, I tried mixing a can of each of the beans together.  They were a hit, but eventually I added some extra flavorings and came up with this recipe for Ranch Style Refried Beans.  A simple, but tasting side dish to any Mexican food.

RANCH STYLE REFRIED BEANS
1 can Ranch Style beans
1 can refried beans
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 to 1 cup shredded cheddar cheese, optional

Mix all ingredients together, except the cheese.  Pour into casserole dish.  Top with cheddar cheese.  Heat in 350 degree oven for 20 - 30 minutes or in microwave until heated thoroughly.

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Mexicali Crock Pot Chicken

Posted by Lori:
Now that baseball games and softball games are in full swing, I'm thinking that the crock pot will become my new best friend once again. (Well, not really, but you know what I mean.) The crock pot is perfect for meals on busy days, which are common in almost everyone's household.

MEXICALI CROCK POT CHICKEN
1 - 3 pound bag frozen chicken breasts, thawed (or fresh chicken)
1 can Rotel (I use the Mexican variety, but mild or regular would work fine)
(*Note:  Rotel is a brand name that is a mixture of diced tomatoes and green chilis.  I know Walmart has their brand with a mixture of the same.  Other brands may, too.)
1 teaspoon onion powder
2 garlic cloves, minced (or use 1 teaspoon garlic powder)
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon pepper

Place chicken in bottom of crock pot. (I trim the fat off first.)  Cover with remaining ingredients.  Cook on high for 4 hours or low for 6 hours.  Shred chicken with two forks and mix well. Serve as desired.

Dumping Placing ingredients into a crock pot is fun (I'm easily entertained!)and easy...and it's even better when you come home to a delicious smelling home-cooked meal that's totally ready to eat when you walk in the door. This chicken can be served in warmed corn or flour tortillas (along with cheese, sour cream, lettuce, tomato, avocado) or could be used in enchiladas or quesadillas. I think it would make a great taco salad served over chips, lettuce, and tomato.
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Taco Soup (Weight Watchers' Recipe)

Posted by Lori: 
This is another Weight Watcher's recipe, passed along to me by a friend.  Weight Watcher's recipes are good and healthy for everyone!

TACO SOUP

1 pound lean ground beef or ground turkey meat
1 large chopped onion
3 - 16 ounce cans Mexican style chili beans undrained
1 - 16 ounce can whole kernel corn undrained
1 - 16 ounce can chopped tomatoes, undrained
1 - 15 ounce can tomato sauce
1 1/2 cups water
1 - 4.5 ounce can chopped green chilies
1 package (1.25 ounce) taco seasoning mix
1 envelope Ranch Style Salad Dressing Mix

(My friend substitutes a can of Rotel for the chopped green chilies and can of tomatoes.)

Cook beef and onion in large dutch oven or stock pot until meat is brown, then drain. Stir in the rest of the ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes.

May be frozen for up to 3 months.
Nutrition facts per serving: 170 calories, 5 g fat, 13 g fiber
Makes 3 1/2 quarts. 1 serving of 1 Cup = 3 points

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