The Cookbook Recipes

Appetizers

BBQ Meatball

1 bottle (18 oz.) Sweet Baby Ray's Original BBQ Sauce
2 pounds frozen, prepared meatballs
2½ cups grape jelly
Combine Sweet Baby Ray's BBQ sauce with grape jelly in crock pot. Stir well.Add frozen meatballs to mixture and stir until evenly coated.Cover and cook on high heat for 3.5 hours, stirring about 2 hrs in.Sauce will be simmering and meatballs will be heated throughout when done

BBQ Lil Smokies

2 packages beef cocktail wieners
1 (18 ounce) bottle Sweet Baby Ray's barbecue sauce or any other barbecue sauce
To cook on the stove top, combine little smokies and barbecue sauce in a pan and cook until hot, about 10 minutes.
To cook in a slow cooker, combine little smokies and barbecue sauce in a crock pot. Cover and cook on HIGH for 1 to 2 hours, until sausages are hot.

Rotel Dip with Shrimp and Ground Beef

Ground Beef- (cooked and drain)
24 ounces uncooked, peeled and deveined shrimp, tail off (cooked and cool)
32 ounces Velveeta cheese, cut into cubes
2 (10-ounce) cans Rotel 

In a 4 to 6-quart slow cooker, add the cooked ground beef and shrimp, the Velveeta cheese and the cans of Rotel. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours. Keep the slow cooker or crock pot set to warm to serve during a party, giving the mixture a good stir before serving

Rotel Dip

Ground Beef- (cooked and drain)
32 ounces Velveeta cheese, cut into cubes
2 (10-ounce) cans Rotel

In a 4 to 6-quart slow cooker, add the cooked ground beef, the Velveeta cheese and the cans of Rotel. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours. Keep the slow cooker or crock pot set to warm to serve during a party, giving the mixture a good stir before serving

Spinach Artichoke Dip

You can use alfredo sauce instead of mayonnaise
(10 ounce) box or bag frozen chopped spinach
14 ounces artichoke hearts , drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1 cup shredded mozzarella cheese
10 ounces alfredo sauce or mayonnaise
1 teaspoon finely minced garlic or can minced garlic
4 ounces softened cream cheese
1 tsp pepper
Set the oven to 350
In an 8x8 inch baking dish, spread the minced garlic, spinach, artichoke hearts, Alfredo-style pasta sauce or mayonnaise, mozzarella cheese, Parmesan cheese, and cream cheese. Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Use your slow cooker/crock pot
In a greased 4-qt. slow cooker or crockpot, combine the first eight ingredients. Cook, covered, on low 2-3 hours or until heated through.

Buffalo Wings

Ingredients
¾ cup cornstarch, divided
2 lb chicken wings, rinsed and patted dry
¼ cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon black pepper
⅔ cup water
peanut or vegetable oil, for frying
½ cup buffalo sauce
ranch or blue cheese dip, for serving
1 stalk celery sticks, for serving, cut into sticks

Preparation
In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space.
In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny.
Heat the oil in a large pot until it reaches 350°F (180°C).
Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet.
Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks.
Enjoy!