Maple-Glazed Meatballs

1 1/2 cups ketchup
1 cup maple syrup or maple flavored syrup
1/3 cup reduced-sodium soy sauce
1 Tbs quick cooking tapioca
1 1/2 tsp ground allspice
1 tsp dry mustard
2 pkg (16 oz each) frozen fully cooked meatballs, partially thawed
1 can pineapple chunks in juice, drained

Combine Ketchup, maple syrup, soy sauce , tapioca, allspice and mustard in slow cooker.
Carefully stir meatballs and pineapple chunks into ketchup mixture.
Cover; cook on Low 5-6 hours. Stir before serving. Serve warm; insert cocktail picks, if desired.

Yummy Fruit Dip

1 pint real whipping cream whipped
1 large pkg jello vanilla pudding mix
8 oz raspberry yogurt
2 Tbs raspberry jelly

Combine all ingredients. Serve with your favorite fruit.

Vacuum Bars

1/2 cup butter
1 yellow cake mix
3 egss
8 oz cream cheese
1 lb. powdered sugar
1/2 cup flaked coconut
1/2 finely chopped walnuts or pecans

Combine the cake mix, butter and one egg. Stir together. Press mixture onto a greased 15x10 jellyroll pan.

Beat together remaining eggs, cream cheese and the powedered sugar. Stir in coconut and nuts. Pour over cake mix. Bake at 350 for 40-50 minutes or until golden brown.

Sweet Bacon Chicken Wraps

• 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
• 1 (1-pound) package sliced bacon
• 2/3 cup firmly packed brown sugar
• 2 tablespoons chili powder

Directions

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Savory Pesto Cheescake

(picture & recipe courtesy of confessions of a bake-a-holic)

I brought this to recipe club this week. Because there was some confusion, it should be noted that while it is a cheescake, you serve it and eat it more like you would a cheesball---spreading it on crackers. I think this would be a great appetizer for Easter dinner!


1 cup crushed sesame crackers (I like Keebler Toasteds)
6 T melted butter
1 cup ricotta cheese
4 oz crumbled feta cheese (look for a sun-dried tomato or Mediterranean herb flavor)
8 oz cream cheese, softened
2 eggs
1/4 cup prepared pesto
1/3 cup sour cream

Preheat oven to 350. Mix cracker crumbs and butter. Press into bottom and 1 1/2 inches up the sides of a 9 1/2 inch spring-form pan. Combine all cheeses and beat until creamy. Add eggs, one at a time, beating well after each. Stir in pesto and sour cream. Pour into pan and bake for 35-40 minutes, until the top starts to brown and the center is almost set. Let cool on wire rack for 30 minutes. Loosen sides of pan with a knife and cool completely (about one hour). Cover tightly and refrigerate for at least four hours to set. Get out of the fridge 30 minutes before serving. Serve at room temperature with crackers.

Tomato Basil Squares

1 (10 ounce) package pizza crust
2 cups (8 ounces) shredded mozzarella cheese
1/4 cup (1 ounce) Parmesan cheese grated
2 tablespoons fresh basil leaves, snipped, or 2 teaspoons dried basil leaves
2/3 cup mayonnaise
1 garlic clove, pressed
4 plum tomatoes thinly sliced

Heat oven to 375 degrees F.

Roll out pizza crust on Rectangle Baking Stone to within 1 inch of edge of Stone. Sprinkle crust with one cup of the mozzarella cheese; set aside.

In 1-quart batter Bowl, combine the remaining mozzarella cheese, Parmesan cheese, basil and mayonnaise, mix well. Press garlic over cheese mixture. mix well.

Thinly slice tomatoes, arrange in single layer over mozzarella cheese on crust.

Using medium stainless steel scoop place mozzarella cheese mixture over tomatoes spread to cover evenly. Bake 15 to 20 minutes or until top is golden brown and bubbly.