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CHERRY COKE JALAPENO MEATBALLS
Meatballs:
1 pound lean ground meat (beef, lamb, goat, venison)
1 large egg well beaten
1/2 cup breadcrumbs
1 tsp black pepper
1 tsp salt
Seasoning:
1 1/2 tsp sweet paprika powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground nutmeg
Glaze:
1 tsp liquid smoke
1/4 cup brown sugar
1 cup cherry coke
1/4 cup cherry preserves
4 jalapenos seeded and diced
Mix together the ground meat, beaten egg, bread crumbs, salt and pepper. Form into bite size balls and place 1” apart on a lightly oiled baking dish. Bake at 400 for 15 minutes. Cool – if you don’t they will fall apart in the glaze.
Mix together the spice mix and set aside.
In a deep skillet over medium heat, combine the coke, liquid smoke and brown sugar, stirring until dissolved. Raise the heat until it comes to a gentle boil. Add the spices, preserves and jalapenos. Reduce the heat and simmer gently, stirring often for 3 minutes. Add the meatballs, stir gently until well coated. Continue cooking on low, stirring often, until meatballs are well coated and heated through.
I usually do 3 batches at a time, so I make the sauce on the stove and then put the sauce and meatballs in the crock pot on low until ready to serve.
6 Layer Greek Dip
2 large containers prepared or about 4 cups of hummus
1 red bell pepper seeded and diced
I large cucumber, seed and diced
1 cup sliced kalamata olives
1 cup crumbled feta cheese
1 handful of fresh chopped parsley
Evenly spread the hummus in a flat bottomed dish about 8x12x2.
Top with each of the other ingredients in the order given.
Serve with quartered pieces of toasted pita bread.
CHERRY COKE JALAPENO MEATBALLS
Meatballs:
1 pound lean ground meat (beef, lamb, goat, venison)
1 large egg well beaten
1/2 cup breadcrumbs
1 tsp black pepper
1 tsp salt
Seasoning:
1 1/2 tsp sweet paprika powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground nutmeg
Glaze:
1 tsp liquid smoke
1/4 cup brown sugar
1 cup cherry coke
1/4 cup cherry preserves
4 jalapenos seeded and diced
Mix together the ground meat, beaten egg, bread crumbs, salt and pepper. Form into bite size balls and place 1” apart on a lightly oiled baking dish. Bake at 400 for 15 minutes. Cool – if you don’t they will fall apart in the glaze.
Mix together the spice mix and set aside.
In a deep skillet over medium heat, combine the coke, liquid smoke and brown sugar, stirring until dissolved. Raise the heat until it comes to a gentle boil. Add the spices, preserves and jalapenos. Reduce the heat and simmer gently, stirring often for 3 minutes. Add the meatballs, stir gently until well coated. Continue cooking on low, stirring often, until meatballs are well coated and heated through.
I usually do 3 batches at a time, so I make the sauce on the stove and then put the sauce and meatballs in the crock pot on low until ready to serve.
6 Layer Greek Dip
2 large containers prepared or about 4 cups of hummus
1 red bell pepper seeded and diced
I large cucumber, seed and diced
1 cup sliced kalamata olives
1 cup crumbled feta cheese
1 handful of fresh chopped parsley
Evenly spread the hummus in a flat bottomed dish about 8x12x2.
Top with each of the other ingredients in the order given.
Serve with quartered pieces of toasted pita bread.