Sweet and Sour Meatballs (or Cocktail Sausages)

I got this recipe here at ourbestbites.com

1 12 oz jar Chili Sauce
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages

*note that you could use the smaller jar of jelly instead, I think it's more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.

Combine jelly and chili sauce in a crock pot an stir until smooth. Heat the mixture if needed to combine. Add meatballs or cocktail sausages and set temperature to low. Cook for 2-5 hours on low. Serve with toothpicks.

Christmas Cheese Ball

2- 8oz. packages of Cream Cheese -softened

3- Green Onion tops- chopped

1/2tsp. Dry Mustard

2 1/2 tsp. Bon-Appetite (it's a seasoning)

a few shakes of the dry chives

Mix all ingredients together and chill to refirm cheese. After it's chilled, form it into a ball and roll it in slivered almonds or any chopped nut. Serve with crackers of veggies.

Pumpkin Dip

1 - 14 oz can of pumpkin
1 - pkg cream cheese
1 cup powdered sugar

Mix together and season with cinnamon, ginger, and cloves to taste.

If you would like to use the larger can of pumpkin, use 2 pkgs of cream cheese and a bit more powdered sugar according to taste. Put in fridge to chill and serve with cinnamon seasoned pita chips.

Sweet Chicken Bacon Wraps

Sweet Chicken Bacon Wraps

12- 15 Appetizer Servings

1 1/4 Pounds Boneless, Skinless Chicken Breasts (About 4 Breasts)

1 (1 Pound) Package Sliced Bacon

2/3 Cup Firmly Packed Brown Sugar

2 Tablespoons Chili Powder

Preheat Oven to 350 Degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a toothpick. Stir together brown sugar and chili powder. Dredge wrapped chicken in the mixture. Coat a large sheet pan with foil. Place a rack on top of the sheet pan, and coat rack with cooking spray. Place chicken wraps on the rack. Bake for 30-35 minutes or until bacon is crisp.

Corn Salsa

4 cups corn or 1 pkg frozen corn
1/4 cup yellow peppers, diced & roasted
1/4 cup yellow peppers, diced and raw
1/4 cup red peppers, diced & roasted
1/4 cup red peppers, diced & raw
1/8 cup onion
1 TB parsley
1 TB chives
1 TB cilantro
lemon juice
lime juice
salt & pepper

Combine all ingredients and serve - tastes great with lime tortilla chips!

Cheese Ball

2-8 oz softened cream cheese
1 small can crushed pineapple, drained
1/4 cup red bell-pepper, chopped
1 TB grated onion
1 1/2 tsp season salt
1 cup grated cheddar cheese
1 cup chopped pecans

Mix all ingredients except for pecans. Form into a ball, roll in chopped pecans. Refrigerate until firm.

Fruit Salsa & Cinnamon Chips

2 Kiwis, peeled & diced
2 Golden delicious apples, peeled & diced
8 oz Raspberries
1 lb. strawberries sliced
2 TB. White Sugar
1 TB brown sugar
3 TB Fruit Preserves, any flavor

Combine all the ingredients in a large bowl.
Cover and chill in fridge for at least 15 min.

10 (10 inch) flour tortillas - I usually use more than 10
butter flavored cooking spray
cinnamon & sugar mixture

Preheat oven to 350 degrees. Cut tortillas into wedges and arrange an even layer on a baking sheet. Coat them with the butter spray and sprinkle with cinnamon and sugar mixture. Spray them once more with the butter spray. Bake in oven for 8-10 minutes. Repeat until all the wedges are cooked. Let them cool for 15 minutes then serve with fruit salsa