Tropical Pineapple Meatballs
Serves 6 - 8
Stefani says: “These are the ultimate crowd-pleaser - kids and adults love them!"
1 (16 oz.) package frozen meatballs
1 (18 oz.) bottle BBQ sauce
1 (20 oz.) can pineapple chunks
1/2 cup brown sugar
1 teaspoon garlic powder
Reserved pineapple juice
1. Preheat oven to 300 F. and place frozen meatballs in the bottom of a 4-inch hotel pan or a 4-quart casserole dish.
2. Pour barbecue sauce and pineapple chunks (with juices) over the meatballs.
3. Add brown sugar and garlic powder and stir everything together.
4. Cook uncovered for 2 hours or until meatballs are fully warmed through.
Red Goddess Deviled Eggs
Stefani calls these the perfect spring and summer appetizer.
12 large boiled eggs
2 tablespoon mayonnaise
1 small jar of roasted red peppers
1 small shallot, peeled and roughly chopped
½ jalapeno, seeded and roughly chopped
¼ teaspoon apple cider vinegar
¼ teaspoon lemon juice
kosher salt and freshly ground pepper
Optional Toppings: micro greens or fresh chives
1. For traditional deviled eggs, use a sharp paring knife to cut egg in half lengthwise. For “Standing Up” deviled eggs, use a sharp paring knife to slice a sliver off the bottom of the large end of egg, so it will stand upright. Then, slice off the top one-third of the egg.
2. FILLING: Remove the yolks from all the eggs and place in the bowl of a food processor. Add the shallot and jalapeno. Process until finely chopped. Add the peppers and process again until everything is minced. Add the mayo, vinegar, and lemon juice. Process until smooth, stopping to scrape down the sides of the bowl as necessary. Taste and season with salt and pepper.
3. Transfer the deviled egg mixture to a piping bag fitted with the star attachment (or a Ziploc bag with the corner snipped off for a make-shift piping bag). Pipe the mixture into the egg whites, filling each cavity generously. Garnish with fresh herbs and enjoy.
Makes 9 bars
Stefani says: “These bars are amazing when eaten cold from the fridge!” She also says you can swap out the grapefruit with any citrus fruit in season.
1/2 cup butter, room temperature
1/4 cup sugar
1 cup flour
3/4 cup sugar
1/4 teaspoon baking powder
2 tablespoon flour
2 teaspoon grapefruit zest
1/2 cup grapefruit juice (approximately half of a grapefruit; add up to 1/4 cup more juice for a more tart taste)
Pink food coloring
1. CRUST: Preheat oven to 350 F. Using a mixer, combine ingredients until crumbly. Press on the bottom of a 9x9 baking dish. Bake 15 minutes or until starting to brown lightly.
2. FILLING: Prepare filling when crust is almost done. Using the whisk attachment of your mixer, whisk the eggs, sugar, baking powder, and flour until light and fluffy. Add grapefruit juice with zest and 3 drops of pink food coloring (or more for desired color) until combined.
3. Pour filling over hot crust and bake an additional 20 minutes or until edges are golden. Let cool in the refrigerator. Cut squares, dust tops with powdered sugar and serve.