Brockman-Wiliams party - Meatballs & Grape Jelly Sauce

Meatballs & Grape Jelly Sauce, prepared by Char Brockman

3-5 lbs of meat balls

32 oz grape jelly                                                  

2- 12oz chili sauce (Heinz)

1- pinch of cayenne pepper

Combine grape jelly and chili sauce, mix well, add meatballs, and simmer for 45 minutes

Brockman-WIlliams party - Sparkling Cranberry Brie Bites

Sparkling Cranberry Brie Bites, prepared by Kathy Williams

Try to find easy-to-slice logs of brie for this recipe.

24 round wheat crackers

3 oz brie, thinly sliced

sugared cranberries (recipe follows)

Place crackers on serving platter.  Top each cracker with a slice of brie and 3 or 4 sugared cranberries.

Sugared cranberries:

1. Place a wired rack ( with small openings so cranberries don't fall through) on a foil lined baking sheet; set aside.  
2. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar.  
3. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved. 
4. Remove the pan from the heat and let cool slightly.  
5. Add 1 cup fresh cranberries to the saucepan and stir gently to coat.  
6. Using a slotted spoon or strainer, remove the cranberries from the sugar mixture and let drain.  
7. Place the cranberries on the rack.  
8. Let stand about 1 hour.  Roll cranberries in additional sugar. 

Brockman-Williams party - Fiesta Pinsheels

Fiesta Pinwheels (from Taste of Home) - prepared by Kathy Williams

Makes 5 dozen pinwheels

Ingredients:

1 package (8 ounces) cream cheese, softened

1/2 cup sour cream

1/4 cup picante sauce

2 tbls taco seasoning

dash garlic powder

1 can (4-1/2 ounces) chopped ripe olives

1 can (4 oz) chopped green chiles

1/2 cup thinly sliced green onions

8 flour tortillas (10 inch)

Directions:

1. In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth.  
2. Stir in olives, chilies, cheese and onions.  
3. Spread about 1/2 cup on each tortilla.
4. 
   
5. Roll up jelly-roll style; wrap in plastic wrap.  
6. Refrigerate for 2 hours or overnight Slice into 1-in pieces.  
7. Serve with salsa, if desired. 

Note:  Pinwheels may be prepared ahead and frozen.  Thaw in refrigerator.   

Brockman-Williams Party - Crab Cakes with Chive Sauce

Crab Cakes with Chive Sauce (myrecipes.com), prepared by Kathy Williams

1/2 cup reduced fat mayonnaise

3 tbs quick-cooking oats

2 tbs dry breadcrumbs

2 tsp chopped fresh oregano

1 tsp old bay seasoning

1 tsp fresh chopped parsley

1 tsp Dijon mustard

1/4 tsp ground black pepper

2 pounds lump crabmeat, shell pieces removed

cooking spray

Sauce:

2 tbs chopped fresh chives

6 tbs plain fat-free yogurt

6 tbs reduced fat mayonnaise

1/2 tsp fresh lemon juice

1.8 tsp ground red pepper

Preparation:

1. Combine first 9 ingredients in large bowl, stirring gently until mixture is combined and will hold a shape.  
2. Divide mixture into 30 equal portions (about 2 tblspns each) shaping each into a two inch patty.
3. Heat a large nonstick skillet over medium-high heat.  
4. Coat pan with cooking spray.  Add 8 patties cook 2 minutes.  Carefully turn patties ver.  Cool an additional 2 minutes or until golden.  
5. Place patties on a large baking sheet in a single layer. 
6. Repeat procedure with cooking spray and remaining patties.  
7. Cover patties with plastic wrap and freeze until firm.  Place in a zip-top bag and freeze for up to 3 months.
8. Thaw cakes overnight in refrigerator.
9. Preheat oven to 400 degrees
10. Coat a large baking sheet with cooking spray, place patties on baking sheet in a single layer.  
11. Bake at 400 degrees for 20 minutes or until thoroughly heated.
12. To prepare sauce, combine chives and remaining ingredients in a small bowl.  Serve with crab cakes.

Brockman-Williams Party - Pigs in a Blanket

Pigs in a Blanket (from foodnetwork), prepared by Kathy Williams

Ingredients: 

1 (8oz) package original crescent dough

1/4 cup Dijon mustard

20 mini hot dogs or cocktail franks

1 egg, lightly beaten

poppy seeds or sesame seeds

Tangy dipping sauce (recipe follows)

Directions:

1. Preheat oven to 350 degrees
2. cut each triangle of dough into thirds, making e small strips from each roll
3. brush the dough strips lightly with Dijon mustard.  Put one mini hotdog on the dough and roll up.
4. arrange them seam side down, on a greased cookie sheet.  Brush with egg wash and sprinkle poppy or sesame seeds.  Bake until golden brown, about 12 to 15 minutes.  Serve warm with dipping sauce.
5. Tangy dipping sauce:
6. 1/2 cup sour cream
7. 1/2 cup mayonnaise
8. 1 tbsp whole-grain mustard
9. mix all of the ingredients in a bowl and refrigerate until serving.  Can be made one day ahead.