"Have respect for yourself, and patience and compassion. With these, you can handle anything." ~ Jack Kornfield
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Today is my husband's birthday, the first day of our grandson's baseball tournament ending the season, our granddaughter's birthday celebration at preschool… and our other grandson's last day of school. Love this photo our daughter-in-law created of him reading Babymouse all around in his backyard… looks like he's getting ready for summer vacation!
RECIPE OF THE WEEK
I first made meatballs with sauerkraut and cranberries a couple years ago, and have been making them with varying degrees of 'homemade' since then… sometimes making my own meatballs, sometimes making my own cranberry sauce, sometimes baking them in the oven, sometimes in a crockpot… however I make them they are always delicious! This is the version I made for an open house last weekend and got requests for the recipe. This version is the easiest of all and is perfect for an appetizer buffet!
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 can (14 ounces) sauerkraut, rinsed, drained and patted dry
- 1 bottle (12 ounces) chili sauce
- 3/4 cup packed light brown sugar
- 1 package (32 ounces, 66 meatballs) frozen fully cooked homestyle meatballs
In a 4-quart slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through.