Showing posts with label savory. Show all posts
Showing posts with label savory. Show all posts
Crockpot Bourbon Meatballs

Crockpot Bourbon Meatballs

The simplest, easiest party appetizer ever - and also the most delicious! These quick and easy crockpot bourbon meatballs take just a few minutes of hands-on prep time, fill your house with the most delicious aromas AND taste amazing, making them the ultimate entertaining recipe. Or make them for an easy weeknight dinner, paired with a green salad and garlic mashed potatoes.

Smokey barbeque sauce, peach preserves and Brown Sugar Bourbon are the flavor warriors of this sauce, and will have all your guests coming back for more!

Now when I say these meatballs are easy, I mean EASY! Literally all you have to do is stir together the sauce, pour it into the crockpot with frozen meatballs, and press start. Seriously. Or, you can make your own meatballs! Slightly more prep time, but a really delicious option! If you opt for homemade meatballs, I've included a delicious recipe and directions below.

Sauce Ingredients:

1 cup peach preserves
1/4 cup sweet chili sauce (I used Heinz)
1/2 cup Brown Sugar Bourbon
1/2 cup smokey BBQ sauce
1 tablespoon Worcestershire
1/2 teaspoon garlic powder
salt and pepper to taste

Meatball Ingredients:

1 lb ground beef
1 egg
1/3 cup bread crumbs (plain or Italian)
1/4 cup finely chopped white onion
2 cloves garlic, finely minced
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

Homemade Meatball Directions: 

Preheat the oven to 400 degrees F, and line a large baking sheet with parchment paper. Set aside.

In a large bowl, mix together all of the meatball ingredients with your hands. You can also use a big spoon or spatula, but honestly hands work best! Roll the meat into approximately 1" balls, placing each onto the prepared baking sheet. Bake for 15-20 minutes, or until they've reached 155 degrees F.

Optional: Brown the meatballs to seal in flavor! Pour 1-2 tablespoons of olive oil into a large pan, and heat over medium heat until just the outside of each meatball is browned. Then transfer to baking sheet and bake until 155 degrees F.

In the bowl of your crockpot, stir together the all the sauce ingredients. Add cooked meatballs, stir gently, and cook on low heat for 4-6 hours or high heat for 2-3 hours. Serve warm, garnished with sliced green onions and sesame seeds.

Frozen Meatball Directions: 

Stir together the all the sauce ingredients in a medium mixing bowl until combined. Pour into the crockpot. Add frozen meatballs (no need to thaw), stir, and cook on low heat for 4-6 hours or high heat for 2-3 hours. Serve warm, garnished with sliced green onions and sesame seeds.

Want More Bourbon Recipes? Check These Out:

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Kirsten Bell
Cheddar Stuffed Pretzels with Bourbon Honey Mustard Sauce

Cheddar Stuffed Pretzels with Bourbon Honey Mustard Sauce

These easy, chewy and cheesy soft pretzels are about to become your new best friend. The perfect entertaining recipe - these are great for sports parties, movie nights, you name it! Taking the traditional soft pretzel up a notch, these are filled with white cheddar cheese and a bit of garlic powder. Slightly crispy on the outside, and gooey cheesy deliciousness on the inside. It doesn't get much better than that!

This homemade soft pretzel recipe is actually incredibly easy, and only requires a handful of ingredients, most of which I bet you already have on hand.

If you're serving these at a party, I recommend doing most of the prep work the night before. Follow the steps until just before boiling them. Form the pretzels and keep them on a parchment lined baking sheet, covered in plastic wrap in the fridge. Then when you're ready, boil them and stick them in the oven so they're served hot to your guests! Soooo yummy and so easy!

And the bourbon honey mustard sauce? Literally combine the ingredients and serve! The easiest recipe on this blog haha! I'm totally obsessed with Brown Sugar Bourbon, and really recommend you grab a bottle for this mustard! (And for sipping!) The pretzels are good on their own, but I'm telling you - don't skip the bourbon mustard sauce! You can also check out all my Brown Sugar Bourbon recipes here for more inspiration.

Making soft pretzels is so easy, but it seems intimidating the first time. I've included the below photos of the step-by-step filling and folding process to hopefully make the process a bit more clear. The wonderful thing about pretzels is that they're incredibly forgiving, and even if they don't all look perfect they WILL taste amazing! That much I can guarantee!

Fill each pretzel with the cheese and garlic powder, and then fold the pretzel around the cheese. I start folding one side of the dough, and shown above, and then bring the other side of the dough on top of the other. You can see that below, where I snapped a quick photo just before I had the whole pretzel closed.

Once the pretzel is well sealed, roll it between your hands to lengthen it to about 18 inches long. It does not have to be exact. Then we're ready to fold! First make a U shape with the dough, as shown above.

Then cross the left "arm" of the dough under the right, leaving some excess dough at the top. Then take both arms, and fold them down over the bottom circle. Seal the pretzel by gently pressing the arms into the bottom of the pretzel. And done!

Pretzel Ingredients:

1 1/2 cups warm water
1 tablespoon brown sugar
1 1/4 teaspoons yeast (1 packet)
4 tablespoons butter, melted
1 teaspoon salt
4 1/4 cups all-purpose flour
1 cup grated white cheddar cheese (I used Beecher's Flagship!)
Garlic powder for sprinkling
1/2 cup baking soda (for boiling)
9-10 cups water (for boiling)
1 tablespoon butter, melted (for brushing)
Pretzel Salt or sea salt

Bourbon Honey Mustard Sauce: 

3 tablespoons Brown Sugar Bourbon
2/3 cup stone ground mustard
3 tablespoons honey
1 teaspoon worcestershire

Pretzel Directions:

Add the water, sugar and yeast in the bowl of your stand mixer, stirring until combined.  Allow to sit for 5 minutes, or until mixture is foamy.

Add the butter, salt and flour to the yeast mixture. Using the dough hook attachment, knead the dough on low until all combined. Increase the speed to medium, and continue kneading until the dough is smooth and is pulling away from the sides of the bowl - about 5 minutes.

Remove the dough from the bowl, and knead with your hands into a ball. Grease the inside of the stand mixer bowl with some olive oil, and return the dough to the ball. Cover with a clean dish cloth, and allow to rise in a warm place for about an hour or until doubled. I preheat my oven to 170, turn it off, and then put my dough in there to rise.

Divide the dough into 8 equal balls. Roll each ball into a rectangle, about 3 inches by 12 inches. Sprinkle about 2 tablespoons of grated cheese along the length of the dough, and sprinkle with about 1/8 tsp of garlic powder. Roll the dough around the cheese, pinching the seams to keep it together, and then shape the pretzel by creating a U, crossing the left side of the dough under the right, and then folding them down. See the above pictures for reference!

Preheat the oven to 425, and line a large baking sheet (or two baking sheets) with parchment paper. Bring the water and the baking soda to a rolling boil. Drop each pretzel into the water one at a time, for 30 seconds each. Remove the pretzels to the prepared baking sheet.

Brush each pretzel with a the melted butter, and sprinkle them with pretzel salt (or sea salt). Bake for 13-15 minutes or until golden brown. Enjoy warm with the Bourbon Honey Mustard Sauce!

Bourbon Honey Mustard Sauce Directions: 

Combine all the ingredients in a small mixing bowl, and serve!

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Kirsten Bell
Sweet, Spicy & Salty Bourbon Peanuts

Sweet, Spicy & Salty Bourbon Peanuts

These amazing sweet, spicy and salty glazed peanuts are perfect for baseball games, football watching parties (Super Bowl, anyone?), or enjoying with a movie! Incredibly quick and easy, these delicious nuts are sure to be a hit at your next party. The woodsy and peppery rosemary compliments both the warm Brown Sugar Bourbon and spicy cayenne perfectly - these nuts are a flavor explosion with every bite!

When I'm entertaining, I love recipes that can be made ahead of time so there's one less thing for me to think about! These peanuts can be made ahead of time, and stored in an airtight container for up to a week. They're great warm or at room temperature - to reheat just warm in the oven at 350 for about 5-10 minutes!

Serve these nuts alongside a glass of Brown Sugar Bourbon, and scroll to the bottom of the this post for more delicious bourbon recipes!


1 tablespoon butter, melted
2 tablespoons packed brown sugar
2 tablespoons Brown Sugar Bourbon
1/4-1/2 teaspoon cayenne pepper, depending on desired spiciness
1/4 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 tablespoon chopped fresh rosemary
2 cups unsalted peanuts


Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper. Combine all ingredients except the peanuts in a large mixing bowl, stirring until sugar is dissolved. Add the peanuts and stir to evenly coat. Spread the peanuts evenly and in a single layer onto the prepared baking sheet. Bake for 10 minutes, or until fragrant. Allow to cool for a few minutes, and then gently break the nuts apart with your fingers. Serve warm or at room temperature. Store in an airtight container, and eat within a week!

Love bourbon? Check out these other bourbon recipes: 

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Kirsten Bell
Cranberry Jalapeno Poppers

Cranberry Jalapeno Poppers

Holiday desserts are great (Cranberry Orange Cake anyone?), but what I reallllly love about the holidays are the delicious appetizers. All the dips over here, please! So I'm really excited to share this super yummy appetizer with you! These Cranberry Jalapeno Poppers are a little sweet, a little spicy, and very cheesy!

With just a handful of ingredients, these jalapeno poppers couldn't be easier! I love the flavor of the cranberries and jalapenos together, and I really love the flavor of the cranberries and cumin together. Add in the chives, cilantro and the yum factor goes sky high!

Makes 16 Rolls


2 cans crescent rolls (I like Annie's)
8 oz block of full-fat cream cheese
6 Tablespoons dried cranberries
2 Tablespoons chives, chopped
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
1/4 teaspoon cumin
1/8 teaspoon smoked paprika


Preheat the oven per the crescent roll directions. Line a baking sheet with foil and spray with non-stick spray. Combine all the ingredients except the rolls in a medium sized mixing bowl, and stir together with a spatula until well combined. Spoon a tablespoon of the cream cheese mixture into the wide end of each crescent roll, and roll toward the point. Bake about 10-12 minutes, or until golden brown. Serve hot!

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Kirsten Bell