Famous Party Meatballs

Ingredients
Big jar of grape jelly
Regular sized bottle of barbeque sauce (doesn't have to be fancy)
96 ct. Cooked Perfect frozen meatballs

Directions
Put in the crock pot on low for about 2 hours.

Made for Ellen and Christo's New Year's Eve Party December 2010.
Made for Christmas Eve December 2010.
Made a gazillion other times.

Pasta Milano

Ingredients

Chicken
2 chicken breasts or some tenders
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Pasta
Bowtie pasta
2 tablespoons butter
Sun-dried tomatoes
sliced mushrooms

Cream Sauce
1/2 quart heavy cream
2 tablespoons minced garlic
1/4 teaspoon pepper
1 teaspoon salt
1/2 cup parmesan cheese

Garnish
Parsley
Parmesan cheese

Directions
Mix garlic powder, salt, and pepper and sprinkle on washed and dried chicken.

Grill chicken until it is done all the way through. Set aside.

Cook and drain pasta.

Meanwhile, saute the mushrooms and tomatoes in butter until soft.

Puree heavy cream, garlic, pepper, salt, and parmesan cheese.

Place cream mixture in a sauce pan and bring to a boil. Turn down heat and simmer for 15 minutes or until sauce has thickened.

Mix in mushrooms and tomatoes and add to the cooked pasta.

Slice the grilled chicken and place on top of the pasta.

Garnish with fresh parsley and grated parmesan cheese.

Made for Brian and Randy December 2010.

Artichoke Gratinata

Ingredients

3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.

Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

From Heather Mistretta.