submitted by: Jenny L

• 1 bag Simeks Meatballs (or make your own)

• 1 ¼ c. sugar

• 2 tbsp. cornstarch

• 1 tsp. chicken flavor instant bouillon

• 1 c. liquid (remaining pineapple juice plus water)

• ½ c. ketchup

• ½ c. vinegar

• 1 garlic clove, minced

• 1 small green bell pepper (cut into 1/2” pieces)

• 1 20 oz. can pineapple chunks (reserve liquid)

 In medium saucepan, combine sugar, cornstarch and bouillon, mix well.  Add 1 c. liquid, ketchup, vinegar and garlic, cook and stir over medium high heat until thickened and bubbly.  Add pineapple chunks and bell pepper; cook until thoroughly heated.

submitted by: Sarah L

Prep time: 25 minutes
Chill time: 2 hours
 
Makes approximately 4 dozen of great appetizers

• 1 8oz. pkg. softened cream cheese

• 2 cloves finely chopped garlic

• 25 flat dill pickle spears

• Dash of Tabasco

• 1- 10 oz container sliced turkey or chicken

Combine cream cheese, Tabasco , and garlic until well blended. Separate sliced meat and lay out in stacks of 10 slices each.
Trim the edges of the stack to create a square shape. Coarsely chop the trimmed meat and set aside.
Place 2 double slices in a row, slightly overlapped, same length as pickle spear.
Spread lightly with cream cheese mixture and top with reserved chopped meat.
Place pickle spear at the bottom, roll up and fasten with wooden toothpicks. Repeat with remaining meat and cream cheese mixture.

Refrigerate rolls, covered, for at least 2 hours. Just before serving, cut into 1 inch slices.

Buffalo Chicken Dip                    

submitted by: Heidi C

• 2 packages cream cheese (not low fat or fat free)

• 1 jar Buffalo wing sauce

• 1 – 16 oz package of cheddar cheese (shredded)

• 1 – 8 oz container of sour cream (not low fat or fat free)

• ½ lb cooked chicken breasts or 2 cans of chopped chicken

Melt cream cheese  and sour cream together on top of the stove blending as it bubbles. Add chicken, cheddar cheese  and ½ jar of Buffalo sauce. Mix well. Transfer into crock pot and let simmer. As flavors mingle, dish will become spicier. To add more zip, add a can of chopped jalapenos. Serve with celery sticks and chicken in a biscuit crackers.

Bruschetta                     

submitted by: Jill S

• 6 or 7 ripe plum tomatoes (about 1.5 lbs)
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 2 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped
• Salt and freshly ground black pepper to taste

Crostini's:

• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil
• Shredded parmesan cheese

Dice the tomatoes, add the minced fresh garlic and the rest of the ingredients.  Season and adjust ingredients to your taste.

Slice the baguettes on the diagonal about 1/2in thick, place on sheet pan in a single layer.  Brush with olive oil and toast in high oven or broiler with shredded parmesan on top.

Keep a close eye on it if you use the broiler, it will go quickly at the end.

Have fun with it, make this recipe your own.  Try fresh baby mozzerella balls in it.  Rub garlic on the bread slices and grill it, eliminate the parmesan.  Cheers!

submitted by: Candi T

• 1 pound Slow Cooker Chickpeas, cooled, recipe follows
• 2 cloves garlic, minced
• 1 1/2 teaspoons kosher salt
• 5 tablespoons freshly squeezed lemon juice
• 1/4 cup water
• 1/3 cup tahini, stirred well
• 1/4 cup extra-virgin olive oil, plus extra for serving
• Powdered sumac, optional

·     Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

·     To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.

Slow Cooker Chickpeas:

• 7 cups water
• 1 pound dry chickpeas, sorted and rinsed
• 1/4 teaspoon baking soda
• Special equipment: a 2 1/2-quart slow cooker

Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

Buffalo Chicken Dip             

submitted by: Beth L

• 2 (10 ounce) cans chunk chicken, drained

• 2 (8 ounce) packages cream cheese softened

• 1 cup Ranch Dressing

• ¾ cup pepper sauce or buffalo sauce, (such as Franks Red Hot)

• 1 ½ cups shredded cheddar cheese

• 1 bunch celery, cleaned and cut in 4 inch pieces

• Chicken flavored crackers, or fritos or scoops

Heat chicken and hot sauce in a skillet over medium heat, until heated thru. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.  Sprinkle remaining cheese over the top, cover, and cook on low setting until hot and bubbly. Serve with celery sticks, fritos or chicken flavored crackers.

submitted by: Jenny L

• 3 medium-large tomatoes; chopped & seeded (not necessary to seed them)

• 3 green onions, sliced

• 1 small red onion

• 2 avocados; peeled and sliced

• 1 can (14 oz) black beans; drained and rinsed

• 1 can Green Giant Mexicorn (or Niblets if you can’t find Mexicorn)

• 1/4 Cup Olive Oil (I use a little more than 1/4)

• 1/4 Cup Red Wine Vinegar

• 1 Packet Good Seasons Italian Dressing Mix

Put all ingredients (except Olive Oil, Red Wine Vinegar & Dressing Mix) in a medium-sized bowl.

Mix Olive Oil, Vinegar and Salad Dressing Mix together; pour over salsa mixture.  Let sit in Refrigerator at least 30 minutes before serving.

Olive Salsa                 

submitted by: Beth L

• 1-1/2 cup green olives           

•  6 green onions

• 1-1/2 cups ripe olives            

•  3 tomatoes

• 1/2 green pepper

Chop all these and mix together. Add:

• 2 Tbsp vinegar

• 1 Tbsp oil (can be olive oil)

• Tabasco to taste

Amy’s Best Dip                

submitted by: Amy H

• 1 red onion                        

• 1 green pepper                

• 1 red pepper

• 1 orange pepper               

• 1 yellow pepper               

• 4 stalks celery

• 1 can corn                           

• 1 can pinto beans            

• 1 can black beans

• 1 can garbanzo beans      

• ½ bundle cilantro

 Chop all veggies

Boil ½ cup cider vinegar & ½ cup sugar. Remove from heat, stir in ¼ cup vegetable oil (only use veggie oil). Pour over veggies and stir. Set in fridge over night. Drain before serving.

submitted by: Candi T

• 1 cup vinegar                    

• 2 cups sugar                      

• 1 Tbsp salt                 

• 1 Tbsp celery salt

• 6 cups cucumbers           

• 1 onion

Stir together vinegar, sugar, salt & celery salt. Slice cucumbers and onions and place into juice until covered. Place in fridge. In about 2 hours you can add a couple more cucumbers if you like.