Sweet Honey BBQ Meatballs

Deb brought the ingredients to make her fabulous slow cooker meatballs to one of our Feast of Christmas Eve celebrations. It was a hit with the family, and an easy appetizer recipe for future parties, including the Best Nestie GTG Ev-ah, and Karen's baby shower.

• 1 bottle of your favorite BBQ sauce
• 1 jar apricot preserves
• ¼ cup honey (add more to taste)
• 1 bag frozen meatballs (I bought the Italian one's from BJ's)

Directions
Turn on the slow cooker to HIGH.
Combine the BBQ, apricot preserves, and honey and warmed.
Add frozen meatballs (or could be defrosted) and gently combine with the sauce until all of the meatballs are covered.
Keep slow cooker on HIGH until the sauce is hot and the meatballs are starting to heat through.
Turn slow cooker to LOW until it is time to serve.

Orzo Salad

My SIL, Francesca, made this for an impromptu cookout when Caroline and Joe came for a visit. She thought she was "slummin' it" for us by making hamburgers and this Orzo Salad, but I have to say, it was one of the most delicious meals all summer. She took the recipe from Food Network's Giada DeLaurentis, and modified it into the following recipe. It was a huge hit for our house, but also at Karen's baby shower.

• 1 pound orzo pasta
• 3 Tbsp. extra virgin olive oil, plus ¼ cup
• ¾ cup crumbled feta cheese
• 12 fresh basil leaves, finely chopped
• Juice of two lemons
• 15-20 grape tomatoes, sliced
• 1 box frozen niblet corn, cooked
• Salt and pepper to taste

Directions
Cook orzo, as per the directions, drain. Line a cookie sheet with wax paper or tin foil and lay out the orzo to cool. This is the key to keep the orzo from clumping. Drizzle with the 3 tablespoons of olive oil, toss, and spread out. Add more, if necessary. Set aside to cool.
Cook the frozen corn, drain, and set aside to cool.
Once both are cooled, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine.

Ambrosia

Here's another recipe that I got from Nick's mother. I made it recently for Karen's baby shower. Stayed up until 1:00 a.m. to make it, and guess what? I forgot to put it out!!!

• 2 cans medium canned oranges (no juice)
• 1 large can pineapple chunks (no juice)
• 8 oz. sour cream
• 1 bag of multi-colored marshmallows
• 3 Tbsp. sugar

Add oranges, pineapples, and marshmallows into a large bowl.
Combine the sugar into the sour cream.
Fold sour cream mixture into the ingredients above.
Cover and refrigerate before serving.
May want to add a proportionate amount of sour cream/sugar mixture to moisten, if necessary.

Cucumber Dill Appetizers

I first tried this at the 2008 Cronin Family Reunion. The recipe came from one of my stepmother's cousin's wife's sister (got that straight?). It's so simple, so easy, yet so good.

• (1) 8oz. container of whipped cream cheese
• 1 - 1½ packages Good Season's Italian seasoning
• Seedless cucumbers, sliced thin-to-medium thickness
• Dill, to taste
• Wheat bread

DirectionsMix the packet of Italian seasoning into the whipped cream cheese until combined. Taste and add more from a second seasoning packet, if needed.
Cut off crusts of wheat bread, and slice into 4 squares.
Toast lightly.
Spread the cream cheese mixture on each square of toast.
Add a sliced cucumber to each piece of toast.
Sprinkle with fresh or dried dill.