Buffet Meatballs

• 1 cup grape juice
• 1 cup apple jelly
• 1 cup ketchup
• 1 can (8 ounces) tomato sauce
• 1 package (64 ounces) frozen fully cooked Italian meatballs

Directions:

In a small saucepan, combine the juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted; remove from the heat.

Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4 hours or until heated through. Yield: about 11 dozen.

Peanut Butter Brownie Trifle

(I made this for Jared's Farewell)

1 box fudge brownie mix

1 package peanut butter chips, 10 ounces

2 packages peanut butter cup, minature, 13 ounces

4 cups milk, 2%, cold

2 packages vanilla pudding, 5.1 ounces

1 cup peanut butter, smooth

4 teaspoons vanilla extract

3 whole whipped cream toppings, 8 ounce

Instructions

1. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.

2. Cut peanut butter cups in half; set aside 1/3 for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. fold in 1-1/2 cartons whipped topping.

3. Place a third of the brownie in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

**This recipe makes tons, it will fill up two trifle bowls, when mixing the peanut butter, vanilla and whipped topping use a large bowl or everything won't fit. I've made a half batch before and it was plenty.**

Recipe Notes

Taste of Home

Serves: 20. Preparation Time is 1:00. Inactive Preparation Time is 1:00. Cooking Time is 00 minutes.

Mexican Pizza

3 pounds ground beef

4 cups onions, instant

1 tablespoon garlic powder

1 tablespoon oregano

2 tablespoons chili powder

1 tablespoon onion salt

1 can refried beans

1 pound cheddar cheese, grated

2 cans tomato paste, small

4 cans water

1/4 cup onion flakes

1/8 cup green pepper, dehydrated

1/8 cup red pepper, dehydrated

1/2 teaspoon garlic salt

1/2 teaspoon onion salt

1/4 teaspoon tobasco

1/4 teaspoon cumin

Instructions

1. Heat over to 350°.

2. Prepare and bake pizza crust.

3. Cook and stir ground beef, onion, garlic, chili powder and oregano in large pan. Cook over medium high heat until beef is brown. Drain.

4. Spread beans to edge of baked crust. Layer beef mixture, taco sauce, and cheese on beans.

5. Heat until cheese is bubbly in center.

6. Top with chopped tomatoes, lettuce, olives or sour cream if desired.

Use with Mexican Pizza Crust recipe.

Patriotic Trifle

Ingredients

• 1 package (3 ounces) berry blue gelatin
• 1 package (3 ounces) strawberry gelatin
• 2 cups boiling water
• 1 cup cold water
• 2 cups cold whole milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1 pint fresh blueberries
• 1 quart fresh strawberries, quartered
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Directions

• In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
• Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
• Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings.

Taste of Home

Mexican Pizza Crust

1 1/2 cups warm water

4 teaspoons yeast

1 1/2 teaspoons sugar

1/2 pound butter

1 1/2 pounds flour

1 1/4 teaspoons salt

1/4 cup powdered milk

1/2 cup cornmeal

2 eggs

Instructions

1. Soak yeast in warm water. Add sugar and butter.

2. Mix flour, salt and powdered milk together.

3. Add yeast to mixture.

4. Mix on medium speed for 10 minutes.

5. Cut into 3 pound balls. Cover with wet cloth and let rise for 10 minutes.

6. Roll each ball of dough thick.

7. Price and bake at 400° until lightly browned.

Use with Mexican Pizza

Mini Taco Bites

Ingredients

• 1 package wonton wrappers
• Nonstick butter flavored cooking spray
• 18-ounces freshly prepared meat (beef, chicken or pork)
• 2 cups shredded lettuce, coarsely chopped
• 1 1/2 cups finely shredded Mexican blend cheese with taco seasoning
• 1 1/2 cups LA VICTORIA^® Salsa SUPREMA^® Medium

Directions

Lightly spray miniature muffin tins with nonstick butter flavored cooking spray. Gently press wonton wrappers into small muffin cups (this may need to be done in batches to accommodate all of the wrappers). Spray wrappers with additional nonstick cooking spray. Bake at 375°F for 8-10 minutes or until lightly toasted and golden brown.

Meanwhile, heat beef for tacos as package directs. Spoon taco filling into each wonton. Top with shredded lettuce, cheese and LA VICTORIA^® Salsa SUPREMA^® Medium. Yields 70 appetizers.

Tip: For a great salad topping, simply spray leftover wonton pieces with nonstick cooking spray. Sprinkle with garlic powder or favorite dry herb blend. Bake at 375°F for 8-10 minutes or until lightly toasted, stirring once halfway through baking.

Shredded Beef Enchiladas

Ingredients

• 3 pounds beef chuck roast
• 1/4 cup water
• 3 tablespoons red wine vinegar
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 large onion, chopped
• 1 cup oil for frying
• 20 (6 inch) corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 19 oz can LA VICTORIA^® Red Enchilada Sauce (mild)

Directions

Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides.

Once the water has boiled away, pour in the beef broth, vinegar, chili powder and cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.

In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.

Preheat oven to 375 degrees F (190 degrees C).

Spread 4 tablespoons of LA VICTORIA^® Red Enchilada Sauce down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of filling. Top with remaining LA VICTORIA^®Red Enchilada Sauce and sprinkle with Monterey Jack cheese. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling. Yields 10 servings.