The final installment of our summer journey covering the drive from Roswell, NM to Salem, OR during which time we discover that Chris Ledoux was right, life really is a highway.Read More
Carrie took a trip to South Carolina a few months ago, and brought me back a large bag of stone ground grits, a food I love but is impossible to find in Oregon where we live. When we were looking for something to make for dinner the other night she found this recipe. Most traditional shrimp and grits recipes include a spicy andouille sausage, so this was a surprisingly lighter alternative with bacon instead.Read More
I was looking around on Pinterest for creative ideas and ran across this one. They came out great and were super simple. The original post was for mini-muffins, but I was looking to do these for dinner so used normal muffin tins. I should have doubled the recipe, as everyone wanted more! These work well, and will be a big hit for your Super Bowl parties.
Sweet and Spicy Meatballs
- 2 lb bag of Frozen Meatballs
- 1 can (8 oz.) Jellied Cranberry Sauce
- 1/4 cup Siracha chili sauce
- 1/2 cup Soy Sauce
- 2 tbs. Brown Sugar
- 2 tsp. Lemon Juice
- Thaw meatballs
- Combine remaining ingredients in crock-pot on low, mixing thoroughly.
- Add meatballs. Cook for 2 hours, stirring every 30 minutes
Serve alone on toothpicks as an appetizer, or for a meal over white rice