Sweet and Sour Sauce (can be used with any meat, we prefer meatballs)
1 can pineapple chunks
1/3 C water
3 TB vinegar (I use apple cider)
1 TB soy sauce
1/2 C brown sugar
3 TB cornstarch
Drain pineapple into 1C measuring cup. Set pineapple aside. Add water to juice to equal 1C, pour into large skillet. Add 1/3 C water, vinegar, soy sauce, brown sugar and cornstarch. Stir until smooth. Cook over medium heat until thick. Add pineapple and meat
** we use meatballs in the crock pot and just pour the sauce over them immediately while cooking.
Pigs in a blanket
1 can original crescent dough
20 little smokies (can use 8 hotdogs instead)
Wrap little smokies into the crescent dough, bake at 350 for 12-15 minutes.
**can find a variety of dipping sauces on line. I prefer mine plain.
Guacamoole: taken from Chili's recipe
4 avocados
1/2 C pico de gallo
1 ear corn (I used canned)
1-2 jalapenos (I use 1/2 Anaheim pepper)
3 TB lime juice
4 tsp cilantro
2 tsp salt
**You're supposed to grill the corn and jalapeno and do a quick deep fry and then mix everything. I have neither grill nor deep fryer so I just mixed it all together.
Fruit Dip: Whitney Ingram
1 C heavy cream
1/4 C powdered sugar
Whisk with a hand mixer until soft peaks form
Fold in 1/2 C peach yogurt, 1/2 tsp vanilla and 1/2 tsp lemon juice
**I serve with strawberries, but any fruit would be divine with this dip.
