Appetizers, Holiday, Pork, Recipes, Slow Cooker

Buffalo Meatballs (Slow Cooker)

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These buffalo meatballs are outstanding. They go to the top of my list as the perfect party food or potluck dish. This receipt is very easy to put together and delicious! I highly recommend this recipe to anyone. They are not too spicy so you can always up the spice if that is your thing.

Ingredients:

  • 32-ounce bag of meatballs (Not the Italian meatballs)

Sauce:

  • 1 cup Frank’s Red Hot Original Sauce, plus more to taste
  • 1/2 cup + 1 tablespoon honey
  • 1/2 cup apricot preserves
  • 1/2 cup brown sugar
  • 1/4 cup reduced sodium soy sauce
  • 1-1/2 tablespoons cornstarch

Directions:

  1. Mix all the sauce ingredients together in a bowl and set aside.
  2. Add meatballs to a lined slow cooker for easy clean up
  3. Add the sauce to the slow cooker and mix well.
  4. Cook on low for 4-6 hours or on high for 2-3 hours. Watch to insure they do not burn
Fall, Pork, Recipe, Side Dish

Herbed Sausage Stuffing

This recipe is really great! I didn’t have a lot of expectations because I have never had sausage dressing. I thought it was great. I didn’t think anyone one else in my house would like it but everyone gobbled it down. The next time I make this I am going to use hot sausage instead of mild I think the hot would be amazing.

It’s a very hearty recipe. I didn’t really follow the original recipe and this is actually a half recipe. It’s really good and easy. I would make it again that’s for sure!

Ingredients:

  • 1 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
  • 4 ounces fresh mushrooms, sliced
  • 3/4 cup diced onions
  • 3/4 cup diced celery
  • 2 cloves garlic, minced
  • 2 teaspoons poultry seasoning
  • 1 teaspoon black pepper
  • 1 (8 ounce) package herbed dry bread cubes
  • 1 cups chicken broth
  • 1/2 egg, lightly beaten

Directions:

  1. Preheat oven to 325 F.
  2. In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
  3. Add mushrooms, onion, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently.
  4. Transfer mixture to a large bowl; add remaining ingredients and stir well.
  5. Pour into a buttered 2-quart casserole.
  6. Bake covered for 60 minutes.

Adapted from Original Recipe Source