Crockpot Asian Meatballs

And just like that, another year is almost over! As it turns out, my mother was on point when she told 13-year-old Amye not to wish her life away. I turned around, and a another whole year has flown by!

Do most of you celebrate New Year’s Eve in a big way? We never really have. We typically prefer to keep things relaxed and low-key on New Year’s Eve. We have camped in the past, which was always fun. Winter camping is my absolute favorite because there are no bugs! And, occasionally, we have friends over. But no matter where we are or how we celebrate, we never have a sit-down meal.

We will prepare appetizers and hors d’oeuvres for the evening. And after all of the Christmas cooking, the easier and quicker the recipe is, the better!

These Asian Meatballs could not be easier! Dump everything in the crockpot, set it for 2 hours, and wait. They are yummy, with the addicting flavor of soy sauce and ginger, with just a touch of sweet heat that you can customize to your taste! My grandson can clean a plate of these in no time! Adults will be thrilled to have these as well.

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Crockpot Asian Meatballs

Course Appetizer
Author Amye Melton

Equipment

  • crockpot

Ingredients

  • 1 (48-oz.) pkg. fully cooked homestyle frozen meatballs
  • 1 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 2 teaspoons garlic powder
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons brown sugar
  • sriracha sauce optional, to taste
  • sliced green onion for garnish
  • sesame seeds for garnish

Instructions

  • Add meatballs to a crockpot.
  • In a bowl, mix hoisin, soy, honey, vinegar, garlic powder, ginger, brown sugar and sriracha. Pour over meatballs and mix.
  • Cook on LOW 2 hours, stirring occasionally. Check after 2 hours.

Notes

If you prefer a thicker sauce, you could thicken with cornstarch.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And just like that, another year is almost over! As it turns out, my mother was on point when she told 13-year-old Amye not to wish her life away. I turned around, and a another whole year has flown by!

Do most of you celebrate New Year’s Eve in a big way? We never really have. We typically prefer to keep things relaxed and low-key on New Year’s Eve. We have camped in the past, which was always fun. Winter camping is my absolute favorite because there are no bugs! And, occasionally, we have friends over. But no matter where we are or how we celebrate, we never have a sit-down meal.

We will prepare appetizers and hors d’oeuvres for the evening. And after all of the Christmas cooking, the easier and quicker the recipe is, the better!

These Asian Meatballs could not be easier! Dump everything in the crockpot, set it for 2 hours, and wait. They are yummy, with the addicting flavor of soy sauce and ginger, with just a touch of sweet heat that you can customize to your taste! My grandson can clean a plate of these in no time! Adults will also be just as thrilled to have these. 

Print Pin

Crockpot Asian Meatballs

Course Appetizer
Author Amye Melton

Equipment

  • crockpot

Ingredients

  • 1 (48-oz.) pkg. fully cooked homestyle frozen meatballs
  • 1 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 2 teaspoons garlic powder
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons brown sugar
  • sriracha sauce optional, to taste
  • sliced green onion for garnish
  • sesame seeds for garnish

Instructions

  • Add meatballs to a crockpot.
  • In a bowl, mix hoisin, soy, honey, vinegar, garlic powder, ginger, brown sugar and sriracha. Pour over meatballs and mix.
  • Cook on LOW 2 hours, stirring occasionally. Check after 2 hours.

Notes

If you prefer a thicker sauce, you could thicken with cornstarch.  

Savannah’s Guide to the Perfect Charcuterie Board

I am a big fan of appetizers! We always plan an appetizer dinner for one night when we go camping. It’s also my favorite menu to plan when friends or family come over.

As my kids have grown older, it has become an unquestionable part of our Christmas tradition. Savannah’s charcuterie boards have been a hit for the past few years, and I am already looking forward to it this year.

Although it may sound simple, I have discovered that not everyone can make a beautiful board! Recently, I joined a charcuterie group on social media, which was quite a process. However, I was excited to join a group that promised to offer great ideas. Unfortunately, some members posted pictures of cubed cheese on a cutting board with nothing else.

On the other hand, Savannah’s boards are like art pieces and are always beautiful! Savannah likes to include a variety of meats and cheeses, fresh fruit, crackers or French bread, and even chocolate and nuts to please everyone’s taste buds.

You can make your board using ingredients that you and your family and friends will like. Here are some of Savannah’s favorites and tips: – Goat cheese drizzled with honey is a great addition. – Include at least one soft cheese. – Fig jam and pepper jelly are excellent. – Don’t slice the cheese too thin; you want a substantial slice for your bites. – Offer several options of meats, cheeses, and crackers. – Use a large board made of wood, ceramic, marble, etc., and make sure it is food-safe. – Savannah’s favorite shop for ingredients is Aldi.

Begin assembling the board with the meats and cheeses, then the crackers, and fill in with other extras like fruit, olives, pickles, jams, etc. Prepare your boards just before serving, but if you make them ahead, remove them from the fridge 30 minutes before guests arrive. Having family and friends help with the prep is always fun.

Crock Pot Candy

Do you associate the smell of baking cookies with Christmas, or do you have a favorite Christmas candy? My Christmases have been filled with Christmas cookies and candies for as long as I can remember.

My mother’s favorites are still my favorites today. She made fudge, buckeyes, and her legendary chocolate-covered cherries every holiday season! Legendary to my dad, brother, and myself anyway!

The women in a friend’s family gather every year during December to make candy together. They make several different varieties, and then everyone packs a box to take home.

I know traditions change as the years pass, but I get lost in the nostalgia of the season when I turn down the lights and light the fireplace, with only Christmas music and tree lights glowing. I could enjoy that peace for hours with a cup of coffee and some homemade goodies!

My cousin told me about this crock pot candy a few years ago, but I tried it for the first time this year. It is incredibly easy, and there is minimal clean-up! However, you should check the candy often, especially if you have a newer crock pot. The newer crock pots get hotter than the old ones, and my first batch of candy burned! And if you have never smelled burnt candy, it isn’t good! Thank goodness for candles!

I set my crock pot to warm the second time, and it worked great, taking only about 30 to 45 minutes for the chocolates to melt. I slowly added the peanuts to the melted chocolate to combine.

Scoop the mixture onto waxed paper and allow to set at room temperature. Then, fill decorative tins and share them with your friends and family!

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Crock Pot Candy

Course Candy
Author Amye Melton

Equipment

  • Crock Pot

Ingredients

  • 1 (20-oz.) pkg. white almond bark candy coating
  • 1 (10-oz.) bag 60% cacao bittersweet chocolate chips
  • 1 (11.5-oz.) bag milk chocolate chips
  • 1 (10-oz.) bag peanut butter chips
  • 1 (16-oz.) jar salted dry roasted peanuts
  • 1 (16-oz.) jar unsalted dry roasted peanuts

Instructions

  • To a crock pot add the almond bark, bittersweet chips, milk chocolate chips and peanut butter chips. Set crock pot to warm and check after about 20 minutes; stir.
  • Continue warming and stirring until the chocolate has melted enough to stir smooth.
  • Add peanuts, a little at a time, stirring after each addition.
  • Drop candy by tablespoonfuls onto waxed paper. Allow to set up at room temperature.
  • Store in an airtight container on counter.

Peppermint Milkshakes

Christmas flavors are my favorite! I love a cozy, warm, frothy chestnut praline latte, a tart, sweet cranberry dessert, and a refreshing and festive peppermint milkshake at least once during my Christmas shopping.

I have kept my grandson for his parents to work since his mom went back to work after his birth. I am having a blast watching him grow, and even though I hear, “Emmy, get on the floor and play a minute” a hundred times a day, I love it more than I can even explain!

My trips to town have certainly changed since I started keeping him. When I go, every stop has a plan and purpose, and they usually do not include Christmas treats.

We have started our own Christmas treat traditions, though. Before Thanksgiving, I made him little turkey treats using small cinnamon powdered doughnuts. Now he’s getting a snowman using powdered doughnuts, an orange M&M, and mini chocolate chips.

I recently spied a half-eaten carton of vanilla ice cream in the freezer, so I made homemade peppermint milkshakes. They were so creamy, delicious, and perfectly pepperminty! I had peppermint bark on hand and chopped some of it for the chocolate bits I added.

If you crave that fantastic peppermint treat on a Sunday or just want to stay home, try this recipe. It’s super easy, and this recipe makes enough to freeze some for later.

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Peppermint Milkshakes

Course Drinks
Servings 2
Author Amye Melton

Ingredients

  • 1/4 cup crushed candy canes
  • 1 pint vanilla ice cream
  • 1/3 cup whole milk
  • 2 tablespoons chopped semi-sweet chocolate
  • 1/4 to 1/2 teaspoon peppermint extract
  • whipped cream

Instructions

  • Place the candy canes in a ziplock bag and coarsely crush. Reserve 1 tablespoon for topping.
  • Add ice cream, milk, chocolate, remaining crush candy canes and extract to a blender. Process about 15 to 30 seconds, until chocolate and mints are finely crushed and mixture is thick and creamy.
  • Pour into glasses. Top with whipped cream and sprinkle with reserved crushed candy canes. Enjoy!

Oatmeal Cookie Mix (in a jar)

It is just past Thanksgiving, and this has been the best holiday season I have had in years. I was excited about cooking Thanksgiving dinner. I looked forward to spending time with my family. I have had fun Christmas shopping, and my decorations are more beautiful than ever.

There is no doubt that my 2-year-old grandson has helped with this delightful feeling. He has already helped decorate four trees, sings Jingle Bells quite frequently, and will walk around saying, “Ho-ho-ho Merry Christmas” just because. His attitude is contagious! And this could be a lesson to me!

I have done most of the Christmas shopping that I will do. If you are like me, you struggle with thoughtful gift ideas for those in your life that you want to recognize for all the things they do that make your life special.

This oatmeal cookie mix is a long-time favorite of mine. It is easy to assemble, easy for the recipient to prepare, and the cookies are delicious! They have the perfect mix of spices and they are chewy and delicious! If you don’t like raisins substitute chocolate chips, nuts, dried cranberries, M&M’s…whatever you like. The trick to these cookies, and most cookies, is baking time. Do NOT overbake them. They should look a little undercooked when you take them out of the oven. After they cool they will be PERFECT!

An assembly line works best whether you make the jars alone or have help from family and friends. Just have your jars ready with stations for each ingredient. Make sure you pack down each layer and finish off your jars with some pretty ribbon, and remember to attach the directions.

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Oatmeal Cookie Mix (in a jar)

Course Cookies
Author Amye Melton

Ingredients

  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup raisins
  • 1 cup rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  • Pack each layer down.
  • Attach these directions to the jar: Empty cookie mix in a large mixing bowl. Stir to combine .Add 3/4 c. softened butter, 1 slightly beaten egg and 1 tsp. vanilla; mix until completely blended. Refrigerate for 2 hours. Drop by tablespoonfuls, 2 inches apart onto a lightly greased cookie sheet. Bake at 350 degrees for 8 - 10 minutes or until edges just begin to lightly brown. DO NOT OVERBAKE! Cool 5 minutes on cookie sheet; remove to wire racks and cool completely.