Saturday, December 19, 2015

Cranberry Crockpot Meatballs

For the past 20 years, my parents have hosted an open house on Christmas Eve. It's a day I always look forward to. Every single year, my mom makes crockpot meatballs. She usually uses grape jelly with cranberry sauce, but this year I wanted to change things up a bit. I wanted to make the recipe a little more festive, so instead of using grape jelly, we used cranberry sauce. As always, the meatballs were a hit at the party and gone by the end of the night. 

Did I mention that these take no time to make. They're a simple appetizer, which makes them a must for holiday parties.  Enjoy! 

1 26 oz bag of frozen meatballs (fully cooked)
1 jar of chili sauce (14 oz) 
1 can of jellied cranberry sauce (12 oz) 

Pour meatballs into the crockpot. 
In a large bowl mix together cranberry sauce and chili sauce. 
Pour sauce mixture over meatballs in the crock pot. 
Cook on low for 4 hours. 

Thursday, December 17, 2015

Chocolate Peanut Butter Chip Cake Mix Cookies

Looking for an easy cookie recipe that is sure to please? 

Do you love Reese's Peanut Butter Cups? 

If so, than you will love this recipe! 

With just 5 ingredients, the mix is ready in no time. Add in a quick baking time and you have fresh cookies that taste like candy in less than a half hour. Your friends and family will love you for sharing these this holiday season! 

1 box of chocolate cake mix (18.75oz)
1/3 cup vegetable oil
2 eggs
1 cup peanut butter chips
1/2 cup semi sweet chocolate chips 

1. Preheat oven to 350. 
2. Line a cookie sheet with parchment paper. 
3. Mix together cake mix, oil and eggs. 
4. Once combined, add in peanut butter and chocolate chips. 
5. Mix well. 
6. Scoop tablespoon sized balls onto the cookie sheet, about 2 inches apart. 
7. Bake 8-9 minutes. 
8. Move to cooling rack within 5 minutes of taking them out of the oven. 


Tuesday, December 1, 2015

Chicken with Honey- Roasted Tomatoes

With the new year quickly approaching, I've already started to plan clean eating meals for the year. When I was going through my recipes, I realized I never shared this one with you all. This recipe is done in about 20 minutes. It has just the right amount of flavor and pairs with just about anything. I served it with brown rice and green beans. If you're looking to meal prep for the week, I recommend doubling this recipe and saving some for lunch over the week. Serve it on a ned of spinach and you have a delicious salad! 

1 1/2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut in half
1 pint grape tomatoes
1 tablespoon honey
1 tablespoon + 1/2 tablespoon balsamic vinegar
1/4 tsp minced garlic
1 teaspoon dried oregano
salt and pepper to taste (about 1/4 tsp)

Preheat oven to 425°F. 
Heat oil in a large ovenproof skillet over medium-high heat. 
Season chicken with salt and pepper. 
Brown chicken in hot oil 2 to 3 minutes per side. 
Combine tomatoes, honey, 1 tablespoon of the balsamic vinegar, garlic and oregano.
Pour tomato mixture around chicken 
Move skillet to oven and back for 10 to 12 minutes or until chicken is done and tomatoes are tender.
Drizzle the remaining balsamic vinegar over the chicken and serve. 

                                                      This recipe was adapted from eMeals. 

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