1/4 cup quality hoisin sauce like Kikkoman or Lee Kum Kee
1/4 cup ketchup
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons Franks Buffalo Hot WINGS Sauce to taste*
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 tablespoons brown sugar
Preheat oven to 400F degrees. Place a baking rack on top of a baking sheet. Set aside. (If you don’t have a baking rack, line baking sheet with parchment paper.)
In a large bowl, combine all of the meatball ingredients, mix until well combined. Roll meat mixture into desired meatball size**. Place meatballs onto prepared baking sheet and bake for 5 minutes, or until lightly browned.
Meanwhile, add all of the Sweet and Spicy Cranberry Sauce ingredients starting with just 2 teaspoons hot wings sauce to a bowl and mix to combine. You can add more hot sauce to taste at the end of cooking.
Line the bottom of your slow cooker with meatballs, then a layer of Sweet and Spicy Cranberry Sauce, then the remaining meatballs followed by the remaining. Sauce. Gently stir meatballs an hour after cooking.
Cover and cook on low heat for 2 hours. Taste and stir in additional hot wings sauce (I use a total of 2 tablespoons which is spicy) Keep warm until serving.
**Makes approximately 70 meatballs using 1″ cookie scoop; 35 meatballs using 2″ cookie scoop
November is all about food and family gatherings! This month’s recipe is sure to delight your guests complementing the Thanksgiving feast with roots dating back to 1937 and a historic church in Forsyth County. We hope you enjoy Wilhemina “Bunt” Whicker’s famous Sweet Potato Casserole recipe from the 1987 Semi-centennial edition of Main Street UMC Favorite Recipes Cookbook.
Testing by Alice Heitchue (Granddaughter)
3 cups mashed sweet potatoes
1 cup sugar
1/2 cup of milk
1/3 cup melted butter
1 tsp. Sherry or Red Wine
1/3 cup of flour
1/3 cup of butter
1 cup brown sugar
1/2 cup chopped pecans
1/2 unsweetened coconut flakes
Mix the above ingredients together and put in a casserole dish. Then add topping.
Bake in a 350-degree oven for 40-50 minutes. Enjoy!
October is all about fun and this month’s featured recipe is no exception! Our Whole Wheat Chocolate Chip Pumpkin Muffins are filled with cozy fall flavors for a fraction of the calories. They bake up moist, fluffy, and full of pumpkin goodness. Wow family and friends with this fall treat at your next event or open house. They will never know it is a low calorie option. Enjoy!
What You’ll Need
· 1 cup whole wheat flour
· 1/2 cup all-purpose flour
· 3/4 cups packed brown sugar
· 1 teaspoon baking powder
· 1/4 teaspoon baking soda
· 1/2 teaspoon salt
· 1 cup pumpkin puree
· 1 1/2 teaspoons pumpkin pie spice
· 1/2 teaspoon cinnamon
· 1/4 teaspoon nutmeg
· 1/4 cup unsweetened applesauce
· 1/2 cup plain, nonfat Greek yogurt
· 1 teaspoon vanilla
· 1 egg
· 1 cup milk chocolate morsels with peanut butter filling
Preheat oven to 350F. Lightly grease a 12 count muffin pan or line with paper liners. Set aside.
In a large bowl, combine the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, combine the pumpkin, pumpkin pie spice, cinnamon, nutmeg, applesauce, Greek yogurt, and egg. Whisk thoroughly to combine.
Slowly pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in chocolate chips.
Spoon batter into prepared muffin tin.
Bake for 18-22 minutes or until muffins are set and golden brown.
8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
3 Tbsp butter
5 slices bacon, cut into 1/4 to 1/2-inch pieces
1 medium yellow onion chopped (1 1/2 cups)
1/4 cup all-purpose flour
1 clove garlic, minced
5 cups water
1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper
1 cup half and half
1 Tbsp honey
2 – 3 Tbsp chopped fresh chives
Shredded cheddar cheese, for serving (optional)
Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 – 10 minutes.
Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes.
Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey.
Sprinkle each serving with chives and optional cheddar. Enjoy!
Enjoy July’s Featured Recipe at your next gathering with family and friends. No time for skewers? Gently toss the ingredients in a salad bowl, or dice the tomato, watermelon, and cheese into small cubes to serve as a fresh relish for grilled meats.
What You’ll Need
2 large heirloom tomatoes, cored and cut into 1-inch pieces
3 cups 1-inch watermelon cubes (about 1/4 of a 3-lb. watermelon)
8 ounces feta cheese, cubed
2 1/2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
36 (3-inch) wooden skewers
Gently toss together tomatoes and next 7 ingredients in a large bowl. Cover and chill 30 minutes to 1 hour. Thread 1 tomato piece, 1 watermelon cube, and 1 feta cube onto a skewer, and place in a serving bowl. Repeat with remaining skewers. Drizzle with remaining marinade, and serve immediately.
Yield: Makes about 3 dozen skewers Total time: 1 Hours
Preheat the oven to 375 degrees F.
For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.