Slow Cooker Meatballs

This is probably one of the easiest recipes possible, but is always a "hit" wherever or whenever you serve them.

1.5 - 2 pounds of meatballs (I use Italian Style)

1 (12 ounce) bottle chili sauce

1 can jellied cranberry sauce



Open can of cranberry sauce and place in medium mixing bowl.

Add entire bottle of chili sauce.

Stir until well-combined.

Spray slow cooker with cooking spray. Pour frozen meatballs into slow cooker.

Pour chili sauce/ cranberry sauce mixture over meatballs.

Cook on High for approximate 3-4 hours.

"Almost Guacamole" Dip

I LOVE Guacamole, but even though avocado is considered a "healthy" fat, it is still high in fat.

Since my family loves asparagus, when I ran across this recipe using asparagus instead of avocado, I had to try it! My husband LOVED it and he doesn't even like guacamole!

The best part is that you can eat all of this you want because it doesn't have the high fat content of regular guacamole.

2 (10.5 oz.) cans of asparagus cuts, drained thoroughly

1 large tomato, seeded and chopped, drained thoroughly (1 cup)

1 medium red onion, chopped (1/2 cup)

1 clove garlic, finely chopped

2 Tablespoons finely chopped fresh cilantro (or 1-2 teaspoons dried cilantro)

2 Tablespoons reduced-fat mayonnaise

1 tablespoon lemon or lime juice

approximately 6 drops Tabasco

Dash of pepper

Tortilla chips

Place asparagus in food processor. Cover and blend on medium speed until smooth and creamy.

In medium mixing bowl, add all remaining ingredients except tortilla chips.

Add asparagus and blend until well-combined.

Cover and refrigerate at least 2 hours for the flavors to blend.

Serve with tortilla chips. Enjoy!

Walt's Favorite Lemon Meringue Pie

I decided tonight to make a little "Valentine Treat" for my special Valentine. Lemon Meringue Pie is my husband's absolute favorite dessert and one that I used to make almost every week in our early years of marriage. (I can remember many times where I had to hide the pies in the top of my closet to keep him from eating them before our meal!)

After not having made one in many years, I surprised him with one tonight. Needless to say....he has already cut into it and I am just trying to salvage enough to have some after Sunday dinner tomorrow!

3 eggs, separated

1 can sweetened condensed milk

1/2 cup lemon juice

1 graham cracker crust (either ready-made or homemade)

1/4 teaspoon cream of tartar

1/3 cup sugar

Preheat over to 350 degrees.

Separate eggs, placing egg whites in a small bowl and egg yolks in a medium mixing bowl.

Beat egg yolks with mixer. Stir in sweetened condensed milk and lemon juice.

Stir until well combined.

Pour into prepared graham cracker crust.

In clean, small mixing bowl, beat egg whites with cream of tartar until foamy.

Gradually add sugar to egg white mixture.

Beat until stiff peaks form, but not dry.

Pour meringue mixture into center of pie.

Spread meringue on top of pie, sealing carefully to the edge of crust. With knife or spatula, form desired amount of "peaks" all over surface of pie.

Bake at 350 degrees for approximately 15 minutes or until meringue is golden brown.

Cool.

Chill for 4-6 hours or overnight before serving.

** Warning: It may be necessary to hide this pie if you don't want it eaten in one sitting! (-: