Apricot BBQ Meatballs with Basil & Peanuts

Sometimes, one recipe's just not enough.  Awhile back, I learned about Grape Jelly Meatballs, the best and easiest meatballs you'll ever make.  After making them a hundred times over the past 2 years, I decided I was ready to switch up the recipe.  This is a take off of that recipe, with a few new flavors added to the mix.  These meatballs are sweet and robust, with a hint of asian flare.  They are splendid as a party food or appetizer or as a main course served with rice and veggies.  

Apricot BBQ Meatballs with Basil & Peanuts

1 C. of Apricot jelly

1 Small can of crushed pineapple

1 C. of BBQ sauce

1 Pinch of red chile flakes

1 Bag of traditional frozen meatballs (not italian flavored) 

Basil, sliced thinly 

Peanuts

Turn your crockpot to low heat.  Add the apricot jelly, pineapple BBQ sauce and chile flakes.  Stir to thoroughly combine.  Add the meatballs and gently toss to coat them in the sauce.  Cook on low heat until they are cooked through, up to 8 hours.  Toss them a couple times so the meatballs soak up all that great flavor.  To garnish sprinkle with basil and peanuts.  

*You could use this sauce as a mild, sweet version of General Tso's chicken, especially for kids.

Savory Nuts

The next time you’re feeling peckish, give these savory nuts a crack.  This recipe takes a plain, ordinary handful of nuts to a trendy new level.  Light, flavorful and healthy, they are a flawless snack any time of the day.  For a more complete nosh, pair them with dried fruit, cheese and a sparkling aperitif for an impressive, delicious course.  

Savory Nuts

1 egg white

1 t. Smoked paprika

1/8 t. Cayenne Pepper

1/4 t. onion powder

¼ t. chili powder

½ t. garlic

Salt

Dash of Pepper

2-3 C. Mixed Nuts

Preheat oven to 350. 

In a medium bowl, beat the egg white until stiff peaks form.  Gently fold in the spices and combine well.  Fold in the nuts and make sure they are evenly coated.  Spread the nuts onto a lined baking sheet and bake for 30 minutes, or until the coating has hardened and browned lightly.   

*TIP:  This method of using an egg white is also how you would make the cinnamon-sugar pecans you find around the holidays.  Experiment with your own special blend of spices to make it personal.

Sweet Halloween Party Mix

Natural Sugar is gearing up for Halloween!!!  First up is a sweet and nutty mix of cereal, pretzels, nuts and candy.  It’s perfect for a Halloween party snack or for munchies as you’re handing out candy to trick-or-treaters!  If you’ve ever gobbled up “Puppy Chow” or “Muddy Buddies” you’ll love this wicked variation!

This recipe is adapted from http://www.bettycrocker.com/recipes/crunchy-peanut-butter-mix/5c29c528-3c79-4c6b-9f02-4f3e133c6e94

4 C. rice cereal, like Chex

2 C. pretzels (you pick the shape)

1 C. peanuts

1 C. Reese’s Pieces

6 oz. white chocolate, melted

½ C. crunchy peanut butter

½ C. powdered sugar

In a large bowl, combine the cereal, pretzels, peanuts and Reese’s Pieces.  Set aside. 

In a small bowl, combine the melted white chocolate and peanut butter.  Add the melted chocolate mixture to the cereal mixture.  Fold in gently, careful not to break the cereal pieces.  Transfer the coated cereal mixture into a large, sealable plastic bag.  Add the powdered sugar.  Seal the plastic bag and shake, so that each piece is covered by the powdered sugar.