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Sunday Suppers with Lunchbox Love – Best of New Year’s Eve

I thought instead of a traditional Sunday meal, we’d go appetizer style this week! We had LOTS of good eatin’ last night at our house. How about a little highlight? These would all be great appetizers for game day!  Happy New Year!

With my husband’s request, my brother and sister-in-law brought his jalapeño poppers. Easy and delicious!

Jalapeno Poppers (from Pillsbury)
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
8 small jalapeño chiles
1 container (8 oz) garden vegetable cream cheese spread
Heat oven to 375°F. Separate dough into 8 triangles. Cut each triangle lengthwise into 2 narrow triangles.  Cut jalapeño chiles in half lengthwise; remove seeds. Spoon cream cheese mixture into chile halves.  Place 1 stuffed chile half on shortest side of each triangle. Roll up, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet.  Bake 14 to 18 minutes or until crescents are deep golden brown.

My mother-in-law got ME and everyone I’ve ever made these meatballs for…HOOKED! Another yummy and no-prep appetizer! Break out the crockpot!

Slow Cooker Party Meatballs (I’ll give Mommy Musings credit for this one!)
3 lb frozen Meatballs
24 oz Chili Sauce
1½ cup Grape Jelly
2 tbsp Worcestershire Sauce (I don’t add this personally)
Add all ingredients except meatballs to slow cooker and stir until mixed.  Add meatballs and stir to coat.  Cook on low for 8 hours or high for 4 hours.  One more to top it off! I personally have never made Bar Nuts before, but I will now. Our friends, Hilary and Adam, made these and they were still warm when they arrived.  I’m a big fan of rosemary so I grazed this bowl quite frequently throughout the night!

The Union Square Cafe’s Bar Nuts (from Food Network)
2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt
1 tablespoon unsalted butter, melted
Preheat the oven to 350 degrees F.Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

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