Whiskey Weiners
From the kitchen of - Loudonna Watkins

4 - 16 oz. cocktail weiners
1 - 18 oz. honey BBQ sauce
1 - 12 to 18 oz. jelly (your choice)
4 to 6 oz. honey
1 cup whiskey

Mix BBQ sauce, honey, jelly and whisky together in large saucepan till hot and pour over wieners in crockpot and simmer for several hours. 

Even better the next day warmed up. 

Tomato/Feta Salsa
From the kitchen of -
Ailene Edwards and Debbie Owens

1 large (28 oz.) petite diced tomatoes
1 (14 oz.) can petite diced tomatoes with mild chilies
1 (10 oz.) can Ro-Tel tomatoes with green chilies
About 24 chopped kalamata olives
Several dashes of Balsamic Vinegar (to suit your taste)
About 20 fresh basil leaves chopped
About 4 Tbsp. finely chopped red onion
4 small cloves garlic finely chopped
Salt and fresh ground black pepper to taste
4 Tbsp. olive oil

Mix together gently and allow flavors to marry for several hours. 

When ready to serve add the cheese.  1 cup feta cheese coarsely crumbled. 

Serve with Tostitos scoopers. 

Leftovers are very good!!! 

Cranberry Appetizer Meatballs
From the kitchen of - Tina Barnhart

2 eggs beaten
1 cup dry bread crumbs
1/3 cup minced fresh parsley
1/3 cup ketchup
2 tablespoons finely chopped onion
2 tablespoons soy sauce
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper
2 pounds ground beef

Cranberry Sauce: 

1 can (16 ounces) whole-berry cranberry sauce
1 bottle (12 ounces) chili sauce
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon lemon juice
2 garlic cloves, minced

1.  In a large bowl, combine the eggs, bread crumbs, parsley, ketchup, onion, soy sauce, garlic, salt and pepper.  Combine beef over mixture and mix well.  Shape into 1 in. balls. 

2.  Place meatballs on a rack in a shallow baking pan, bake uncovered at 400 degrees for 15 minutes or until no longer pink.  Transfer with a slotted spoon to a slow cooker or chafing dish. 

3.  Combine sauce ingredients in a saucepan; simmer for 10 minutes, stirring occasionally, pour over meatballs, serve warm. 

Makes 7 dozen

Peanut Butter & Bacon Dip
From the kitchen of - Jorie Kennedy

Mix until smooth: 
1 cup chunky peanut butter
1 cup evaporated milk

Stir in: 
4 tbsp. dill relish
2 tsp. grated onion
2 tsp. yellow mustard
2-4 drops hot sauce
6 slices crisply fried, crumbled bacon

Refrigerate until chilled.  Serve with celery sticks, raw broccoli florets, pepper strips, thick cucumber slices, etc. 

Hot Pepper Jelly
From the kitchen of - Jorie Kennedy

Mix: 
¾ cup finely chopped peppers (red and green sweet) seeds removed
¼ cup jalapeno hot peppers finely chopped, seeds left in
6 cups sugar
1 ½ cups white vinegar

Bring to a rolling boil (can't stir down).  Cook 1 minute.  Remove from heat. 

Add to hot mixture: 

1 package (2 envelopes) pectin (Certo brand)
A few drops of red OR green food coloring. 

Let stand 5 minutes. 

Put in jars and seal.  (Recommend using sweet red peppers and green food coloring.  Especially nice presentation for winter holiday gatherings or gifts.)
Serve with cream cheese and crackers. 

Party Cream Cheese Pinwheels
From the kitchen of--Diane Anderson
 
10 large flour tortillas
2 boxes of cream cheese
1 cup pitted black olives, finely chopped
2 tablespoons red peppers, finely chopped
1 pkg ranch dressing
2 tablespoons green jalapenos, finely chopped
Soften cream cheese Mix in the powdered Ranch dressing Add the pimentos, black olives and the jalapenos.
Spread evenly over the flour tortillas using a rubber spatula. Roll tightly. Cover and chill for about one hour. Slice into pinwheels.
My mother made these when I got married and everyone wanted the recipe.