Skillet Pizza Bombs

I'm excited to share a new family favorite!  These pizza bombs are easy to assemble (my kiddos like to get in on the action for this step), come together quickly, and there are rarely leftovers. We don't eat like this often- we try to provide a lean protein, vegetable, and usually a grain (preferably a whole grain) at our evening meal, but this is a definitely a treat when it makes it's way into the rotation. In fact, I just made it last week, at my daughter's request, for her birthday dinner. It would be a perfect appetizer recipe too. For instance, I'd bet  that these would be a hit at your Super Bowl party!

It's a little embarrassing to say how I came up with this recipe early in December. I was cleaning out our freezer.  Which, in my defense, I do regularly. Like, honestly. I pull out expired items, defrost, clean, and re-organize. I swear, I do this! During my search for expired items, I came across an open bag of Rhodes dinner rolls. The package clearly read that they were "BEST BY" 10/18/13. 2013! Really!!!?!? I must've been shoving them back into my freezer for years....

***SIDEBAR ALERT*** (I promise it relates to this post.)

Here's a little piece of trivia about me: I'm a risk-taker. I don't mind "living on the edge", so to speak. This doesn't mean that I want to sky dive or bungee jump (at least not anymore) and I certainly have no desire to go on "Fear Factor". Becoming the mother of 3 has given me a greater sense of self-preservation than I possessed in my earlier years. Plus, after 3 pregnancies and a little age on me, my equilibrium and ability to "plunge" and "spin" without a care or consequence has been strangely compromised. Not sure what's up with that. Totally unfair side effect.  That being said, there's not much that actually scares me. In other words, I'm no "chicken". It certainly takes more than a "BEST BY" date to discourage me. I mean, the rolls were frozen, after all. "BEST BY" is a recommendation. I reasoned that at the very worst, the quality would have diminished to inedible, in which case, we'd eat leftovers. Not only am a somewhat fearless, I'm also pretty darn frugal. I hated to throw these out. When life gives you lemons, make lemonade. And when life gave me 3 year old dinner rolls, I decided that we needed pizza bombs. (If you raised your eyebrows at that last sentence, it's okay. I'm laughing at myself.)

I began the Pizza Bomb preparations by spraying a baking sheet with non-stick cooking spray, then laying out the hard balls of dough to thaw.

While the rolls thawed, I gathered the rest of my ingredients: butter, marinara (or pizza sauce), mozzarella sticks, pepperoni, Parmesan, garlic salt, and Italian seasoning. You can choose other fillings, but I was keeping it simple.

Then I placed half a stick of butter into my cast iron skillet to melt on the stove top. You can also add minced garlic (just be careful not to burn it) or a sprinkle of garlic salt. You really just want the bottom of the skillet to be coated with butter so that the "bombs" don't stick. Pour off the excess melted butter into a dish so that you can use it to brush the tops of the rolls once assembled.

Once the rolls are no longer frozen, rolls them into a 4-5 inch diameter circle.

Spread about a teaspoon of sauce in the center of the roll, taking care not to get the sauce too close to the edges. If you get the sauce on the edges of the "tiny pizza" it will be challenging to seal when you attempt to make it into a "bomb". This is evidenced in the video clip.  Oops. (Keep scrolling to click the link to that clip.) I also placed a piece of pepperoni and a chunk of cheese equal to 1/3 of a mozzarella stick in the center of each roll.

Bring up the sides of the roll to meet in the middle and pinch to seal.

Then fold up the opposite sides and pinch to seal any openings.


Check out the clip below for a demo.

Disclaimer: This is my first attempt in years at a demonstration clip for this blog. My 8 year old encouraged me to film the steps and served as camera woman. I hope to make more for upcoming posts, WITH IMPROVEMENTS!  For example, next time we'll try it in wide-angle....

Here I am assembling one of these Pizza Bombs.

Arrange the pizza bombs in the skillet with a little space between each to allow them to rise. I fit 15 into my skillet. Behind the scenes note:  I made extras and baked them in a buttered 8-inch round pan, which will also work if you don't have access to a skillet.

Cover the skillet with plastic wrap at set aside to let the rolls rise. I recommend spraying a little cooking spray on the side of the plastic that will be in contact with the rolls to prevent sticking. Let rise in a warm place until doubled, about an hour. Then brush with the remaining melted butter, sprinkle liberally with garlic salt, Parmesan, and Italian seasoning.

Bake at 350 degrees for about 20 minutes until golden brown.

I apologize that I don't have any photos of these final steps. I could swear that I did, but they are nowhere to be found on my camera roll. Possibly my SnapChat filter borrowing, selfie-taking kiddos accidentally deleted them? Hmmm.

They really do turn out perfectly. Even with expired dough! Not that I'm condoning or promoting the use of expired products. Safety first, friends! When in doubt, throw it out! When I made them again, with dough straight from the grocery, the result was the same. Perfectly fluffy, gooey, and most importantly, delicious!

They should look like this when they come out of the oven.

Now, tear into those puppies and enjoy! My family likes to dip them in pizza sauce.

Krista's Kitchen Pepperoni Pizza Bombs

Prep time: 15 minutes + 1 hour for raising dough + approximately 20 minutes for baking
Serves: 4-5

Ingredients

• Desired amount of frozen dinner roll dough, depending on the size of your skillet (I used Rhodes brand)
• 1/4 cup butter
• pizza sauce
• pepperoni
• mozzarella cheese sticks, cut into 3rds
• minced garlic or garlic salt
• grated Parmesan
• Italian seasoning

Instructions

Grease a baking sheet or parchment paper. Place frozen rolls on prepared surface to allow thawing. Just thaw until no longer frozen and slightly soft to the touch. (They should still feel cool to touch.)  

Melt 1/2 stick (1/4 cup) of butter in the bottom of a cast iron skillet. Add garlic. Leaving a coating on the bottom of the skillet, pour off excess butter into a dish, reserve for later.

Once thawed, flatten dinner roll dough to a 4-5 inch diameter. Top with 1 teaspoon of pizza sauce, pepperoni, and piece of mozzarella. Bring up sides and pinch to seal, creating a round shape or "bomb". Place in prepared skillet, leaving a little space between each roll for expansion.

Preheat oven to 350 degrees.

Once the skillet is filled with pizza bombs, cover and let rise until doubled, approximately 1 hour.

Gently brush with remaining butter, sprinkle with additional garlic salt, seasoning, and Parmesan. Bake for approximately 20 minutes, until the tops are golden brown and the rolls sound "hollow" when you tap on them.

Let cool 5 minutes or more. Serve with additional pizza sauce.

Notes:

* If you don't have an iron skillet, these can be made in a round cake pan, springform, or even mass-produced on a baking sheet. Simply treat with melted butter and garlic first.

* You can be creative with the fillings. Think mini-Stromboli! Italian sausage, mushroom, onion, olives...you just don't want to over-stuff because they need to seal. Also, keep in mind that veggies create moisture as they bake and you don't want the rolls to get soggy. I might recommend sautéing veggies before using as a filling.


Enjoy, friends!

An Easy After School Party and Sangria Punch

Last week was my daughter's first week back at school. On Thursday morning, as she ate her breakfast, she asked if she could have some friends over after school to jump in our bounce house. Yes, we have a bounce house...and not one of those little ones that will fit in the basement. It's a good size. Lots of screaming little bouncers will fit inside. My husband bought it a couple of years ago from a store that was going out of business. Apparently it was quite a bargain. He was so excited about his purchase. I love that he's such a kid at heart sometimes. It totally balances out the "Type A Mom" in me. But ever the practical (and frugal) person that I am, I was like, "Do we really need a bounce house?" As it turns out, this bounce was an excellent investment. Sorry that I doubted you, honey. It's not difficult to set up and the kids will play in it for hours. We set it up at cook outs, birthday parties, or just whenever the mood strikes and the kids want to jump.

I told my daughter that we could put out the bounce house the next day...after she picked up her toys that were scattered around the backyard. She agreed to clean up and I agreed to tell the other moms about the playdate. Then we shook on it.


As the neighborhood moms gathered to walk our kiddos home that afternoon, I told them that our bounce house would be up the next day after school and that I'd probably put out some snacks to celebrate our first week back to school if anyone wanted to stop by.

After my daughter got on the bus the next day, I ran to the store to grab some ingredients for punch. I returned home and looked around the kitchen for snack food. I had ripe bananas, salsa, chips, and all of the ingredients for caramel corn. I quickly formed a plan and two hours later, when it was time to pick up my daughter, I had the bounce house in place and snacks on the table.



Here's a closer look at the snacks.

I served Banana Bars. Such a quick, easy, and delicious snack, made with ingredients that I usually have around the house.



And my Grandma's Caramel Puff Corn. It's always a crowd pleaser, you can make it in the microwave in minutes...and it's addictive!



Then I just opened a bag of chips and popped open a jar of my Home Canned Salsa. Here's my tip: add some freshly chopped red onion and cilantro and it will taste like you just made it! This works with store bought jarred salsa too!



Lastly, I stirred together this kid-friendly Sangria Punch. For a fun touch, I served the drink in cups garnished with colorful paper umbrellas leftover from my daughter's Little Mermaid birthday party. They make any drink special. : ) Kids will guzzle this punch like it's candy.



I found this recipe a few years back in Kraft Food and Family magazine.

Sangria Punch adapted from Kraft Food and Family

1 qt. (4 cups) cold cranberry juice cocktail
1 cup cold orange juice
1 Tbsp. Fresh lime juice
3/4 cup powdered Lemonade (or pink lemonade) Drink Mix
3 cups cold club soda (or Sprite...or Ginger Ale)
2 Oranges, sliced
2 Limes, sliced
Make It
ADD cranberry juice cocktail, orange juice and lime juice to drink mix in large pitcher; stir until mix is dissolved.

REFRIGERATE until ready to serve.

STIR in soda and fruit. Serve over ice cubes.

About 3 years ago, my sister Karla and I made this punch for our youngest sister Angie's baby shower. While we prepped for the shower, we decided to make an alternate version of the punch just for us non-pregnant sisters. The secret ingredient: Coconut Yum..errr...I mean RUM.



I like to add half a bottle of coconut rum per punch recipe. I have to tell you, the sweet coconut rum makes this drink amazing! Irresistible. I served the rum-enhanced version of this punch to the 7 moms in attendance at the after school party. After all, it was Friday...AND happy hour.

Our little unplanned party was a big success. You may remember the phrase, "If you build it, they will come" from the movie Field of Dreams. Well...if you put up a bounce house in your lawn and drop the words, "Sangria Punch" to a group of hard working mommies, you WILL draw a crowd. Between 4 and 6 p.m. last Friday, there were over 20 people in my backyard. This may just become a Back to School tradition!

I hope that you all have a wonderful long weekend!

Kid Snacks: Chip Wrecks and Surf n' Snakes

For the last three days, I have been the kitchen station leader for our church's vacation bible school. I have to say that the curriculum is really cool. Everything about the program (including the snacks) fits into this year's theme: High Seas Expedition. The support materials for this curriculum provide plans down to the last detail. My "Goodies from the Galley" folder includes excellent instructions, tips, field test logs, pictures, scripts for introducing the snack, a story for how it relates to the scripture, and ingredient worksheets to calculate just how much of every single ingredient and supply will be needed for "X" amount of kids. If you're shopping for VBS curriculum, I'd recommend Group Publishing. The bible stories this week come from the book of Acts. On the first day, the scripture dealt with Peter's escape from prison and we served Peter's Jail Mix (a spin on trail mix). Each element of the jail mix represented part of the story. For example, the Cheerios were the handcuffs, the pretzel sticks were the bars, etc.

Yesterday's scripture dealt with The Apostle Paul's voyage to Rome and the shipwreck that occurred on that voyage. On this day we served Chipwrecks. How clever. Here's an example of the story that goes with the snack, straight from my "Goodies from the Galley" folder: "These little chip dip ships (say that fast 5 times)with their cheese masts hoisted are sailing through the waves of the deep blue sea, but they may be headed for trouble. The Apostle Paul made many journeys on the sea. On one of those journeys the ship carrying Paul ran into a heavy storm-a typhoon-and his ship was tossed high and low in a rough sea. Everyone on board was terrified, except for Paul. As the ship was battered in the wind and waves, Paul reassured his companions that that even though the ship was doomed to go down, the God he served was able to keep all of them safe."

Here is a picture of one of the Chipwrecks.



Each day a group of crews (the children attending VBS are divided into 4 or 5 person crews. Each crew has 1-2 crew leaders) gives up it's Ship Rec Game time to prepare snacks for the entire VBS. This worked out to 5 crews at a time, so we set up 5 tables. Each day after the snack is served, and we've cleaned up the "galley", my awesome kitchen team (two other ladies and 3 teenagers) and I prepare for the next day's snack; setting out needed utensils, counting out plates, cups, and spoons, cutting and chopping ingredients, measuring ahead, etc. When the crews arrive to make the snack for the whole group, assembly runs very smoothly. We run a tight ship in our galley! Here is the kitchen station that we set up for the kids:



Here's a closer look at the ingredients needed for the Chipwrecks. Very simple, just blue corn chips, sliced cheddar, and ranch dressing or dip. This snack was a big hit with the kids!



Today's snack was Surf n' Snakes. Today's story: After the shipwreck we discussed yesterday, Paul has washed up on an island and survived a poisonous snake bite.

The kids did an awesome job making these snacks!



Here's a closer look at the blue jello (the sea), the whipped topping (the frothing seafoam), the vanilla wafer (the island), and the gummy worm (the snake). My daughter couldn't wait for today's snack! I don't make a lot of jello, but blue is her favorite, and topped with whipped topping, a vanilla wafer, and a gummy worm, this was a huge hit!



Have you ever made Jello for 170 kids? Yesterday, the other volunteers and I prepared 48 packets of blue Jello! Holy cow, it was a lot of Jello!

I have to say that I'm glad that I volunteered for this job. Sure, after 4 hours of making and serving snacks, I'm beat and I don't feel a bit like cooking in my home kitchen. Full disclosure: This evening, I served my family Ramen noodles and ice cream for dinner. But it has definitely been fun and rewarding work. I can't wait to show up to all of those smiling faces tomorrow and do it all again.

I hope you're all having a wonderful week! It's off to bed for me. Tomorrow we're making "Forgiveness Clouds". I better rest up!

Caramel Puff Corn for My Cookie Task Force Care Package

In our family, my Grandma Shirley's Caramel Puff Corn is a favorite snack. It is soooo good! Before I go on with this post and convince you to try this recipe, I feel that I must issue a warning: This snack is dangerously additive! I'm not kidding...we added it to the gift bags at our wedding and the recipe requests were still trickling in months later. The caramel puff corn got into people's heads! I posted my caramel corn recipe back in December. It was perfect on the Christmas goodie plates that I put together for friends, family, and my daughter's teachers. But Grandma's recipe has two things on mine. 1) It's made in the microwave...so much easier (no baking or stirring) and less mess too! 2) There are no pesky popcorn seeds in puff corn!

Last week I made this puff corn recipe for a care package sent to our soldiers serving in Afghanistan. I recently discovered an organization called The Cookie Task Force and admire their effort to send care packages to show appreciation for those in the service of our country. In case you're wondering...

"The Cookie Task force is part of the Charlie Company Family Readiness Group (FRG), a group of Family Members whose Spouses, Sons and Daughters are proud Soldiers of Charlie Company. The Cookie Task Force also includes friends who want to support our Soldiers in Afghanistan. As part of the 101st Airborne Division, Charlie Company is on a 12 month deployment to Afghanistan. Their goal is to make our brave men and women feel remembered and appreciated. While cookies or other treats may not seem like much, it's our way of bring a little taste of home to our Soldiers."

Ideally, the Cookie Task Force (CTF) would like to send 4-5 care packages a month. However, if more people are interested in sending packages, that would be awesome! If you're interested in showing your appreciation to the soldiers you can sign up to send a care package of your own. Just click this link to sign up for the month of your choice: Cookie Task Force Schedule.

If you'd like more information about the Cookie Task Force, you can sign up for the CTF Newsletter HERE or email The Cookie Task Force at cookietaskforce@aol.com. I know that some of you out there love to bake, so I'm sure that the CTF would be glad to hear from you and I'm sure our brave soldiers would love to have a taste of home and be grateful for the acknowledged appreciation. Oh, and if you aren't a baker, the Soldiers receiving the packages would be pleased with a wide variety of treats. Here are a few ideas for items that ship well: * Power Bars* Trail mix* Gum, hard candies,* Powdered mixes to add to water (Gatorade, lemonade, etc.)* Popcorn/Caramel Corn* Pringles* Nuts

When I was thinking about what goodies that I wanted to fill my standard rate shipping box with, Grandma's Puff Corn popped into my mind right away. It keeps and travels well, I've already covered the fact that it is delicious, AND I thought that it could serve as edible packing peanuts to cushion my favorite Monster Cookies, the other edible component of this care package. Pretty clever, right?

The Puff Corn starts out like most caramel corn recipes. Just add brown sugar, butter, corn syrup (I was out of light corn syrup so I used dark...then I ran out of that too and had to add in a little molasses), and salt to a medium sauce pan or bowl.



Bring it to a boil and stir for 2 minutes. I did this on the stovetop, but you can cook it in the microwave too. Just cook it for 1 minute 30 seconds. Give it a stir, then return to the microwave for another 2 minutes.




Next, stir in 1/2 teaspoon of baking soda. If you've never done this before, I should give you the "heads up" to make sure that you've got a big enough bowl or pan once that soda is stirred in, because it will G-R-O-W. The soda makes the caramel sort of fluffy.



Now grab your puff corn. Grandma uses Mikesell's, but I found Shearer's here in Ohio.



Round up a paper grocery sack.



Spray the inside with non-stick cooking spray.



Dump the puff corn into the sack, then pour the caramel mixture over the top. Now, shake it like you mean it. : )



Next, pop it into the microwave for 1 minute and 15 seconds. Remove and shake. Return to the microwave for 45 seconds. Remove and shake. Then microwave for 30 seconds and take it out and shake it again. And just for good measure...put er' back in for another 15-20 seconds and give it one final shake before....



Spreading it onto waxed paper to cool and harden.



Oh Boy! Grandma's Caramel Puff Corn! I've made it before, but I always get excited when there's a batch cooling on my tabletop. I sent most of this puff corn to the soldiers, but I did squirrel away a couple of bags for us. It's gone now (it was gone in less than 24 hours!)...thanks to a neighbor, my kids, and my visiting mother-in-law. Told you it's addictive! I only popped a couple of pieces...but I'm not bitter. Remember, swimsuit season is quickly approaching...



I also made my favorite cookie for the care package. Monster cookies. Love, love, love these...eat em' for breakfast, even. You can get the recipe HERE. They work beautifully in care packages because they hold their "chewy" factor like a granola bar.



From The Cookie Task Force: Because packages have been taking 1-3 weeks for shipping, below are some packaging ideas to ensure your baked goods stay fresh. Flat rate boxes are the most economical option for shipping. These are free of charge at your Post Office. * Use airtight, foil-lined containers or tins.* Wrap cookies back to back in pairs, stacked flat or on end.* Layer bars between sheets of waxed paper.* Cushion items well with tissue or waxed paper up to the top of the container to keep them snug.* To keep flavors from changing or blending with others, pack cookies in separate containers or wrap the different types separately within a container.

These are good tips no matter who you're sending a care package off to. Maybe it's your college student, your grandkids that live 3 states away, or your long distance sweetheart that you met last summer at camp. Everyone loves care packages! I remember getting care packages from the sweet ladies of my home church during finals week every semester through ALL 5 years of college (Hey, I switched majors in my senior year!) It was awesome to cut into a box full of cookies and good wishes! CTF (and the soldiers) would love to have you on board, but if nothing else, I hope that this post inspires some of you to send a care package to someone you love. It totally makes anyone's day to get a package full of goodies in the mail!

Following the excellent CTF tip, I wrapped my cookies back-to-back.






Then I nestled them around a big bag of puff corn.



The Cookie Task Force provides a thank you note that is easily printed once you click this link. I let my daughter "decorate" it. She's clearly a gifted artist. lol. Hey, she's only 5 and what she lacks in artistic skill, she makes up for in compassion.(For the record, I have no idea of the significance of those numbers she drew on the picture. I'm just excited that she is writing her numbers legibly. Baby steps, ya know?) Having family members, friends, and husbands of friends serving overseas and away from their families, my heart goes out to those who make this sacrifice. I took the opportunity to explain to my daughter that the soldiers were far away from home, their family, and sometimes even their kids. I guess it made an impression. She was excited to help with our care package. I was listening in while she colored. As she tends to narrate her every action, I often know what she's doing or thinking about. This is a bit of what I overheard, "And now I'm drawing a house, so that they can feel at home and maybe not so homesick." Awww.



Oh, if you're wondering what Rakkasan (from the thank you) means, I Googled it. HERE is what I found.

I packed the goodies and thank you into a large flat rate shipping box. This means that you pay the same for shipping no matter what the weight, up to 20 lbs. I was supposed to include a postcard from our area...but after 2 stores and then the post office did not have post cards available, I settled on adding a couple of new magazines too. People and Us. Who doesn't enjoy a little light gossip reading? The CTF also provides an address label HERE, which you see pictured on my care package below.



Head's up: if you're sending an international package for the first time, don't be surprised...you will probably have to fill out a "Customs" slip. No worries, this only takes moments. Also, if you tell the assisting postal worker that the package is going to the troops, you're eligible for a discount. My large flat rate shipping box sent for $12.50. Pretty inexpensive, and I smiled as I walked back to my car in the post office lot, knowing how excited someone so far from home would be to open a box full of treats.


Here's the recipe for that puff corn:

Grandma Shirley's Puff Corn

1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 bag Puffed Popcorn (plain or buttered)
1 paper grocery sack
non-stick cooking spray

Spray the inside of a paper grocery sack with non-stick cooking spray. Pour in 1 bag puffed popcorn (look for it in your grocery's snack food aisle). Boil the brown sugar, butter, corn syrup, and salt for two minutes on the stove top or microwave the ingredients for 1 min 30 secs and then return to the microwave for 2 minutes. Stir in the baking soda. Pour into the grocery sack, over the puffed popcorn. Shake well. Fold down top of bag and microwave for 1 minute 15 seconds. Remove and shake. Microwave for 45 seconds. Remove and shake. Microwave for 30 seconds. Remove and shake. Microwave for 15-20 seconds. Remove and shake. Spread onto waxed paper to cool and dry.

To download or print a copy of this recipe, just click here!

Cheddar Beef Pull Apart Bread

This appetizer is on my "most requested" list. Friends either want me to bring it to the party or write down the recipe.

I start off with chopping the waterchestnuts


And the onions. The recipe calls for green onions. We forgot them at the grocery and didn't want to brave the ice storm for one forgotten ingredient. I used regular onion instead.


Combine the water chestnuts, onions, worcestershire and hot pepper sauces, onion powder and salt.


Add 1 1/2 cups of cheddar and 2 packages of creamed chipped beef.


I cut the loaf of bread 3 times vertically and about every 1 1/2" horizontally. I slice close to the bottom without slicing through the bottom.


Now stuff the filling inside each cut in the bread. It will all fit, I promise.


Wrap the bread in foil, leaving the top open. Sprinkle the remaining cheese on top and bake at 400 degrees for 35-40 minutes, until the bread is browned and crispy.


Cheddar Beef Pull-A-Part Bread

2 (11-ounce) packages frozen Classic Meals Creamed Chipped Beef, defrosted
2 cups (8-ounces) shredded cheddar cheese - divided use
1 (8-ounce) can water chestnuts, drained and chopped
1/4 cup chopped green onion
2 teaspoons Worcestershire sauce
3/4 teaspoon onion powder
1/2 teaspoon hot red pepper sauce
1/4 teaspoon salt
1 (1-pound) loaf unsliced Italian bread
Combine creamed chipped beef, 1 1/2 cups cheddar cheese, water chestnuts, green onion, Worcestershire sauce, onion powder, pepper sauce and salt in large bowl.
Slice bread three times vertically and approximately every 1 1/2-inches horizontally to within 1/4-inch of bottom crust. Bread will have a 'checkerboard' appearance.
Stuff all cuts in bread with creamed chipped beef mixture.
Wrap bread in aluminum foil, keeping top exposed. Sprinkle remaining cheese on top of stuffed bread.
Bake in preheated 400°F (205°C) oven for 35 to 40 minutes or until bread is browned and crispy.
Makes 10 to 12 servings.

*Defrost Creamed Chipped Beef in microwave on 50% power for 5 to 6 minutes.

Spinach Dip and Meatballs...not together, of course

I don't really have a recipe for these, but since they were on the menu, I thought that I would document these 2 easy appetizers as well.

Spinach Dip with Hawaiian bread is always a crowd pleaser. You begin by hollowing a round loaf of Hawaiian bread (usually found in the deli section of the grocery). Reserve the bread from the middle and either cut or tear into bite-sized chunks and arrange them around the bread loaf on a plate or a tray.


Before serving, fill the loaf with spinach dip. You can buy the dip or make it yourself from the recipe on the bread package. This is the homemade dip pictured below. My sister made this dip the night before the party. But remember, do not fill the loaf until right before the the party. If it's sitting in the refrigerator overnight, filled with the spinach dip, the bread will probably get soggy.


Now for the meatballs. I've never made meatballs this way before, but I know they are a popular party recipe. Most people are skeptical when they hear the ingredients: Meatballs, Chili Sauce, Grape Jelly. That's it. Talk about easy. We just dumped a bag of frozen, pre-made meatballs into a crockpot.


Then I poured in a bottle of chili sauce and a small jar of grape jelly. I don't have pictures of the finished product, but they did look and taste pretty good. Just stir them up and cook on high for a few hours before the party.