Sweet Barbecued Meatballs
12-16oz frozen Italian seasoned meatballs
6-10oz grape jelly
1 bottle barbecue sauce
¼ cup dry red wine
Combine all ingredients in a medium-size saucepan. Be sure the meatballs are covered with the jelly and barbecue sauce. Adjust the amounts as necessary. Be sparing if you add more wine. Bring to a boil. Reduce heat and simmer 20 minutes or until meatballs are heated through.
Keep warm on the stove or in a low-heat oven until you're ready to serve.
To make your life easier during this busy holiday season, prepare this appetizer several days in advance of your party. Be sure to cover and refrigerate. On party day, remove the meatballs from the fridge at least 2 hours prior to serving. Warm either on the stovetop or in the oven.
|by Serge Bertasius Photography|
1 can medium pitted black olives, drained
3 garlic cloves, peeled and pressed
Glass jar with a secure lid
Empty the olives into the jar. Add the garlic. Pour in the olive oil to cover. Refrigerate at least 1 week. The mix will become thick and cloudy. It’s okay, that’s the oil solidifying.
To serve, set the jar on the counter until the oil becomes clear and normal consistency, which will take several hours. Spoon out the quantity of olives you wish to serve into a pretty dish. Be sure to have toothpicks. Put the jar back in the fridge for future use. You can refill with more olives and the mixture can stay good for up to three months.
Happy appetizer munching!