Add grape jelly, chili sauce and cayenne pepper in a saucepan over medium-high heat. Cook for about 5 minutes making sure the mixture is well combined. You can also add these directly on top of the meatballs in the slow cooker for a more speedy process.
Place meatballs in a slow cooker and top with grape jelly mixture. (For less mess use a crock pot liner).
Cook on Low for 3 to 4 hours.
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2 tablespoons heavy whipping cream, room temperature
Appetizer skewers or toothpicks
1 to 1-1/4 pounds seedless red or green grapes, rinsed and patted dry
Preheat oven to 275°. Pulse almonds in a food processor until finely chopped (do not overprocess). Spread in a 15x10x1-in. pan; bake until golden brown, 6-9 minutes, stirring occasionally. Transfer to a shallow bowl; cool slightly.
In another bowl, mix cream cheese, blue cheese, parsley and cream until blended. Insert a skewer into each grape. Roll grapes in cheese mixture, then in almonds; place on waxed paper-lined baking sheets. Refrigerate, covered, until serving.
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1 teaspoon olive oil + 1 1/2 teaspoons olive oil for brushing the dough
1/3 cup lukewarm water
3 teaspoons za’atar spice blend
In a large bowl, combine the flour, salt, and instant yeast. Then add the olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it’s a smooth dough. If the dough is too sticky, add more flour; if it’s too crumbly, add more water.
Cover the bowl with a clean kitchen towel and let it sit in a warm place until it doubles in size (for about 1-2 hours).
Preheat the oven to 250 °C or 480 °F.
Roll out the dough on a floured baking sheet, like you would with pizza, and brush the dough with the olive oil. Sprinkle the za’atar on top.
With a pizza cutter, cut the dough in strips. Pop it in the oven for about 15 minutes, until it gets a nice golden color. Carefully break them apart and done!
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Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut squash in half lengthwise; scoop out seeds. Place halves, cut sides down, on prepared baking sheet. Roast squash for 35 to 40 minutes or until tender. Set aside to cool slightly. Increase oven temperature to 400°F.
Meanwhile, in a medium bowl combine ricotta cheese, lemon peel, black pepper, salt, and cayenne pepper; set aside.
Scoop flesh from squash halves and transfer to the bowl of a food processor. Add the 1 tablespoon slivered sage, 1/3 cup of the hazelnuts, and the lemon juice. Cover and process until smooth; set aside.
Slice baguette diagonally into 1/2-inch slices. On a very large baking sheet arrange baguette slices in a single layer. Brush slices lightly with half of the olive oil. Bake for 5 to 6 minutes or until slices begin to brown. Turn baguette slices over; brush lightly with the remaining olive oil. Bake for 4 to 5 minutes more or until second sides begin to brown.
Thickly spread the butternut squash mixture over baguette slices. Top with ricotta mixture. Sprinkle with the remaining 1/3 cup chopped hazelnuts. Serve warm or at room temperature. If desired, garnish with whole sage leaves.
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10 Kraft singles cheese slices or 3/4 cup cheddar cheese
Preheat oven to 450 F. Bake fries on a parchment-lined baking sheet for 10-12 minutes per side or as directed on the package.
Heat a large skillet over med-high heat. Saute ground beef with taco seasoning for 8-10 minutes until fully cooked. Set aside.
Meanwhile, melt butter in a small skillet over medium heat. Whisk in flour, pickled jalapenos, chili powder and salt. Whisk in milk, then bring to a boil, watching closely so it doesn’t burn. Whisk in cheese and stir until fully melted. Remove from heat.
Once fries are done, remove from heat and top with cheese sauce, followed by ground beef, pico de gallo, chives and sour cream. Serve and enjoy!
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