Daily Archives: January 24, 2013
Are you ready for some Football??? A Super Bowl Party??? I know I am. And this recipe would be the perfect star attraction. Sweet, Tangy and Down Right Tasty. The beauty of this dish is the sauce keeps getting better and better with time. So go ahead and get those napkins ready. It’s time for some #SaucyGoodness.
for the meatballs:
- 2 lb. ground beef, lean
- 1 env. dry onion soup mix
- 2 eggs
- 1/2 c. dry bread or cracker crumbs
- dash of salt, pepper, onion powder and garlic powder
for the sauce:
- 1 (12 oz.) bottle chili sauce
- 3/4 cup vinegar
- 1 tbsp. dijon mustard
- 1/2 c. brown sugar
- 1/2 c. grape jelly
- 1/2 c. beer
- 2 tbsp. Worcestershire sauce
- 2 to 3 tbsp. lemon juice
- 1 tbsp. minced onions
- 1 tbsp. minced garlic
- For the meatballs: Preheat oven to 375 degrees. Mix all ingredients together. Shape into balls (bite size). Place on cookie sheet (ungreased) and bake for 20 minutes.
- For the sauce: Mix all ingredients together in a saucepan. Bring mixture to boil, stirring continuously. Once boiling, simmer on low for 20 minutes, stirring occasionally; if mixture becomes too thick just add water.
- Once the meatballs are fully cooked place them in a crock pot and pour the sauce over them. Place a cup of toothpicks next to the crock pot and you are ready to entertain.
Let me just start off by saying WE LOVE CHEESE. I mean if we could have it on everything we would. Cheddar, Swiss, Gouda, Gruyere, Provolone, Mozzarella, Just Cheese, Cheese, Cheese! And if you are anything like us you would loathe this recipe. It’s super packed with cheese, bacon, nuts and herbs. YUM! It’s so good and easy to make & just in time to be a feature at your Super Bowl party. Whip it up today & watch the crowd go wild. Behold The Power Of Cheese!
- 1 package (8 ounces) cream cheese , softened
- 1/2 cup milk
- 2 cups shredded sharp cheddar cheese
- 1/4 cup (1 ounce) blue cheese , crumbled
- 1/4 cup finely minced green onions (white part only)
- 1 jar diced pimento , drained
- 3/4 cup pecans , divided (Of course, any nut will do!)
- 10 slices bacon , cooked, drained, finely crumbled and divided
- Salt and pepper
- 1/4 cup minced parsley
- 1 tablespoon poppy seeds
- Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute. Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste.
- Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly.
- Refrigerate (or freeze) at least 2 hours.
- Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in plastic wrap and refrigerate again until ready to use.
It’s just something about a cup of hot chocolate that makes me feel all warm and fuzzy inside. Especially on a cold winter’s day. And here in the state of Florida we have very few of those. More like none existent but when we do the Porter’s like to make the must of it. And take full advantage. So put an extra log on the fireplace and get the mugs ready. It’s time to celebrate the moments of your life.
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa
- 1 (14-ounce) can Sweetened Condensed Milk (not evaporated milk)
- 6 1/2 cups hot water
- Mini Marshmallows (optional), for garnish
- chocolate curls (optional), for garnish
- In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL.
- Serve it up hot & top with marshmallows and chocolate curls, if desired.
*Chef’s Note: Chocolate can be store in the refrigerator up to 5 days. Mix well and reheat before serving.