Wednesday, December 2, 2009 Pot

A dear friend returned my Crock Pot yesterday. I'd brought it to her place for a party, full of those irresistible little sweet and sour meatballs you find on buffets at this time of year. She asked for the recipe. I am thrilled to share it, as it represents crockery cookery at its jar-of-this-can-of-that best.

Yummy Party Meatballs
1 jar of grape jelly
1 bottle of chili sauce
1 dash cayenne pepper
2 bags of Swedish style pre-cooked meatballs (frozen): show-offs can make their own balls.
Combine the jelly, chili sauce and cayenne in a saucepan on the stovetop until the jelly melts. Put the meatballs (frozen) into the Crock Pot. Pour the sauce over the balls. Cook on high for at least 2 hours to heat through and hold on low if serving warm at a party. Enjoy leftovers over rice to maximize sauce intake.

Now that the holiday season has started to rumble down the tracks, Crock Pot season is also officially open. Party snacks like the meatballs are a fantastic application (to say nothing of cheesy artichoke dips and fondue!), but as we all get busier and busier, the Crock Pot can help you be in two places at once. Let the slow cooker make your dinner while you're out shopping and decking the halls. Basic approach is to line the bottom of your pot with veg, put some meat on top, add liquid and seasonings, turn it on and walk away. Our faves include chili, beef stew, and the granddaddy of them all: BBQ pulled pork!

Stephanie O'Dea has made a living out of slow cooking in her Crock Pot. Her blog is a must-surf for recipes, tips and great stories. This woman even TRAVELLED with her Crock (yes, car lighter power adapters are available!) that's commitment. Bon appetit!

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