Crockpot Sweet and Sour Meatballs

2 small bags of frozen meatballs or 1 large bag (approximately 32 meatballs)

Sauce:
1/2 medium onion, chopped into small pieces
3/4 cup brown sugar, packed
2 Tablespoons vinegar
1 teaspoon lemon juice
1 cup ketchup
2 Tablespoons soy sauce

Mix everything together in crockpot.  Cover and cook on high for 3 hours, stirring occasionally.  Turn to warm until time to serve.



Puff Pastry Wrapped Brie
Food and Wine, December 2009

1 sheet Pepperidge Farm Puff Pastry Sheets, thawed
1 Brie cheese round (~8 oz)
1 egg

Heat oven to 400 degrees.  Unfold pastry on floured surface.  Place cheese in center.  Fold pastry over cheese to cover.  Trim excess pastry and press to seal.  Reserve scraps for decoration, if desired.  Beat 1 egg with 1 tbsp. water.  Brush seam of pastry with egg mixture.  Place seam side down onto baking sheet.  Brush with egg mixture.  Bake 25 minutes or until golden brown.  Let stand 20 minutes.  Serves 6.



Bean Dip
recipe courtesy of Jules

1 can refried beans
1 container of whipped cream cheese
1 cup of shredded cheese

*I doubled the recipe. 

In a big pan, spread out beans.  Spread out cream cheese on top of beans.  Sprinkle cheese on top and bake on 350 degrees until cheese on top is melted.  Serve with tortilla chips.
*No picture taken*

Hot Crab Dip

8 ounces cream cheese, room temperature
1 cup sour cream
1 cup plus 2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 pinch garlic powder
1 lb fresh lump crab meat
1 loaf toasted garlic bread, sliced
Lemon wedges, garnish

In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard and garlic powder and mix until smooth.  Carefully fold in the crab meat.  Cover and chill until ready to serve. 

Preheat the oven broiler.  Transfer dip to an oven-safe, microwave-safe baking dish or bowl.  Microwave on high for 1 to 2 minutes or until heated through.  Transfer dish to oven and broil until dip is bubbly and lightly browned on top.  Serve with garlic toast and a few lemon wedges. 
*This made enough to do three small serving bowls.  The picture is one that has not yet been heated/broiled.*