Surprise Party

Wow!! I managed to pull off a surprise party for my sisters 70th birthday. I started planning this clear back in September 2011. I am grateful to my brothers who assisted financially with this, and to the Wilson family in Rock Springs Wyoming, who opened their home to about 50 people to celebrate this momentous occasion. My sister in laws assisted me in food prep as did my daughters. Thanks to all. It was such a success. It meant so much to see the big smile on my sister's face as she was greeted by all who came to celebrate with her.

I've also been asked by several people in attendance for the recipes for the crock pot dishes I prepared for that evening. I am attempting to add them here.

Little Smokies

Ingredients:
1 18 oz bottle barbeque sauce
1 cup packed brown sugar
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/3 cup chopped onion
2 16 oz packages little wieners
Directions:
1. Stir together barbeque sauce, brown sugar, ketchup, Worcestershire sauce, onion, and wieners in the bowl of a slow cooker. Cook on LOW for 2 hours, or until ready to serve.


Slow Cooker Chicken Wings

Ingredients:
5 1/2 pounds chicken wings, split and tips discarded
1 12 oz can or bottle chili sauce
1/4 cup fresh lemon juice
1/4 cup molasses
2 tablespoons Worcestershire sauce
3 drops Tabasco sauce
1 tablespoon salsa
2 1/2 teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons salt

Directions:
1. Place chicken in slow cooker. In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce Tabasco sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.
2. Cook in slow cooker on Medium Low setting for 5 hours.


Cranberry Chipotle Meatballs

Ingredients:
1 16 oz package frozen cooked meatballs, thawed
1 16 oz can jellied cranberry sauce
1 15 oz can pineapple chunks, drained
1/4 cup packed brown sugar
1 chipotle chile.....from a can of chipotle chili in adobo sauce, chopped.
I used 2 chile's when the recipe was X 4, so use what suits you. The chile is hot so be cautious unless you really like it hot.
Directions:
1. Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors. 4-5 hours.


Warm Chicken Nacho Dip

Ingredients:

1 14 oz can diced tomatoes with green chile peppers (ROTEL), drained
1 1 pound loaf processed cheese food such as Velveeta), cubed
2 large cooked skinless, boneless, chicken breast halves, shredded
1/3 cup sour cream
1/4 cup diced green onion
1 1/2 tablespoons taco seasoning mix
1 cup black beans, rinsed and drained

Directions:
1. Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, and taco seasoning into a slow cooker. Cook on HIGH, stirring occasionally until the cheese has melted and the dip is hot, 1-2 hours. Stir in the black beans and cook 15 more minutes to reheat.