On Friday, February 6th during the Ice, Wine, & Blues event in Marshall, a number of people asked for the recipes of the snacks that were offered in the store. Below you will find those recipes.

Don’t forget that the next Girls Night Out is March 19th.

Enjoy.

Spinach Balls   by Marijke Guerin

Ingredients:

2 (10 oz) packages of frozen chopped spinach

1 small onion, finely chopped

2 cups Pepperidge Farm stuffing (make sure small pieces)

½ cup Parmesan Cheese

4 eggs beaten

¾ cup butter or margarine, melted

½ teaspoon thyme

Garlic, salt and pepper to taste

Preparation:

Pre-cook spinach according to package instructions and drain thoroughly

Squeeze liquid from spinach.

Mix all ingredients together and chill 4 hours or longer.

Roll into small balls and place on cookie sheet for freezing. When they are frozen you may place them into airtight containers for storing.

Bake as many as needed at 350 degrees F for 15 minutes or until lightly brown on the bottom or firm to the touch (should spring back

Buffalo Chicken Mini Meatballs

Yields 40(3/4 inch) mini meatballs

Ingredients:

2 tablespoons vegetable oil

4 tablespoons unsalted butter

1/3 cup Franks Red Hot sauce or an other favorite hot sauce

1 pound ground chicken breast (I substituted ground turkey)

1 large egg

½ celery stalk, minced

¾ cup whole wheat breadcrumbs (I used regular)

1 teaspoon salt

Preparation:

Preheat oven to 450 degrees F. Coat a 9 X 13 inch baking dish with vegetable oil (I used parchment paper and skipped the oil)

Combine the butter and hot sauce in a small saucepan over low heat, whisking until the butter is melted and fully incorporated. Remove from heat and cool for 10 minutes.

Combine the ground meat, hot sauce mixture, egg, celery, breadcrumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, ¾-inch balls, making sure to pack the meat firmly. A small ice-cream scoop can help with uniformity.

Place the balls in the prepared baking dish, lining them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

Roast for 15 to 20 minutes, or until meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165 degrees F

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Serve with ranch or blue cheese dressing.

Make ahead – prepare mixture through step 5 only store them in an airtight container in the refrigerator without the oil. Best if made the day before.