Saffire’s Holiday Meatballs

Many of you have asked for the meatball recipe from our Blue Christmas Party at IAFE last week. We know you will love this delicious recipe! Just don’t drink all of the whiskey while preparing these!

 

Ingredients

  • 1 pound Bag Frozen Meatballs
  • ½ cups Ketchup (Heaping)
  • ½ cups Brown Sugar, Packed
  • ¼ cups Bourbon Whiskey
  • 1 teaspoon Fresh Lemon Juice
  • 1 teaspoon Worcestershire Sauce

Preparation

In a medium bowl, combine all ingredients except your meatballs. Mix up really well.

Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.

Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.

Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low for about 2 hours.

 

 

 

 

 

Sopapilla Cheesecake Recipe

Ingredients:

  • 2 (8 oz.) packages cream cheese, softened
  • 1 cup white sugar
  • 1 tsp Mexican vanilla extract
  • 2 (8 oz.) cans refrigerated crescent rolls
  • 3/4 cup white sugar
  • 1 tsp ground cinnamon
  • 1/2 cup butter, room temperature
  • 1/4 cup honey

Instructions:

  1. Preheat an oven to 350 degrees. Prepare a 9×13 inch baking dish with cooking spray.
  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
  4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

 

 

Let’er Buck Punch Recipe (Bourbon Slush Punch)

This recipe can be altered to include more or less bourbon depending on your preference!

  • 3 fifths bourbon
  • 2 (12-ounce) can frozen orange juice concentrate (1.5 cups)
  • 2 (12-ounce) can frozen lemonade concentrate (1.5 cups)
  • 4 lemons, squeezed (could do more)
  • 2 bottles Fresca (could do a little less)
  • 60 oz. club soda
  • 64 oz. water

 

Chocolate Pudding Dessert Recipe

This is a recipe courtesy of Jessica’s Great Aunt Mary Jane Wilson!

Crust:

  • 1 cup flour
  • 1 stick margarine (melted)
  • 1 cup chopped pecans

-Mix all ingredients directly in a 13×9 dish. Spread mixture on bottom and press into a crust that covers the whole bottom.
-Bake 20 minutes at 350 degrees
-Let crust cool for 30 minutes.

Mix:

  • 1 cup sugar
  • 1 8oz. package cream cheese
  • ½ of a large carton of Cool Whip (not the littlest but also not the HUGE tub)

-Spread this mixture on the cooled crust.

Whip until thick:

  • 1 small package INSTANT chocolate pudding*
  • 1 small package INSTANT vanilla pudding*
  • 3 cups milk (or a little more if too thick)

-Spread over cream cheese mixture.
-Top with the rest of the Cool Whip.
-Grate a Hershey bar over the top.
-Chill overnight (can be frozen).

* You can use any flavors of pudding, including 2 chocolate, butterscotch, lemon or pistachio.

Roasted Rosemary Pecan Recipe

Preheat oven to 350 degrees.

Ingredients:

  • 2 1/2 T. unsalted butter
  • 2 T. (packed) finely chopped rosemary
  • 1 t. Kosher salt (or 1/2 t. regular)
  • 1/4 t. (scant) cayenne pepper
  • 1 T. sugar
  • 2 cups pecan halves

Instructions:
-Add butter to rimmed cookie sheet or baking dish, and place in oven until melted.
-Remove and add rosemary, salt,  and cayenne, mixing well to combine.
-Toss mixture with pecans until well coated, then spread out and bake for 10 minutes.
-Serve warm or at room temperature.

Saffire Queso Recipe

Here it is! The coveted recipe that we are practically known for. You know; the one that requires we don’t leave home without a crockpot… the world famous Saffire Queso!

 

SAFFIRE QUESO

  • 1 large block (32 oz.) VELVEETA®, cut into 1/2-inch cubes
  • 2 packages of Jimmy Dean Full-Cooked Sausage Crumbles
  • 4 cans ROTEL®
    • 2 Cilantro/Lime
    • 2 Regular
  • 2 packages (16 oz.) PHILADELPHIA® Cream Cheese

Combine all ingredients into a slow cooker and heat until it’s all melted together, stirring occasionally.  Enjoy with your favorite tortilla chips!
Tip: Use a crock pot liner (you can find them in the aisle with Ziploc baggies) so that the queso doesn’t stick and you have any easy clean up process!

Here’s a party favorite: Paparazzi Punch!

As always the Saffire team brings the energy and fun to any event we attend, especially when it involves Paparazzi Punch! That’s right, our Hollywood themed Happy Hour was such a success with costumes, snacks and our very own original punch! We provided costume pieces for everyone to enjoy as they relaxed from working so hard during the trade show. Our punch was definitely a HIT!

See if you can re-create this delicious drink. If you are planning a big party, get enough ingredients!

Paparazzi Punch Recipe:

  • 2 parts vodka
  • 1 part cranberry juice
  • 1 part pineapple juice
  • 1 part Razzmatazz Raspberry Liquor

Mix well, pour over ice with a squeeze of lime and a splash of Sprite or club soda.

 

 

Glazed Pecans Recipe

The recipe requests from our TFEA party just keep rolling in, so next up are the Glazed Pecans. 

Now, these aren’t just your ordinary party nuts!  Jessica’s sweet mom, Cheryl, spent an afternoon in the kitchen preparing these just for our happy hour!  These glazed pecans are a family favorite at their holiday events, and now that we’ve had them it’s pretty obvious why: they are delicious.

But the truth is, you can’t really go wrong with a recipe that’s been around since the June 1982 issue of Southern Living, right?

Glazed Pecans

  • 1 cup sugar
  • 1/2 cup water
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 3 cups pecan halves
  • 1 teaspoon vanilla extract
  1. Combine first 4 ingredients and cook over medium heat for 5 minutes, stirring constantly.
  2. Add the pecans and continue cooking for 5 more minutes.
  3. Remove from heat and stir in the vanilla.
  4. Individually place the pecans on wax paper and let them cool completely.
  5. Share with friends and family, or keep them all to yourself.  We promise not to judge.

Pink Lemonade Margarita Recipe

If you know much about the team here at a Saffire, it will come as no surprise to you that we love a delicious cocktail!  In fact, you’ve probably heard about the Cotton Candy Cocktails we serve at various conventions and events.

But when we were getting ready for TFEA in San Antonio, we knew we wanted to serve something new and different.

Summertime in Texas is just begging for a refreshing cocktail, and we needed to deliver.  We adapted a recipe from one of our favorite blogs that combined two of our favorite things: lemonade and tequila.  So please enjoy your very own Pink Lemonade Margarita.

Pink Lemonade Margarita
Serves 8

  • 1 can of Minute Maid frozen pink lemonade concentrate, thawed (12 ounces)
  • 3 cans of cold water
  • 1 can of silver tequila
  • ½ can of 03 Premium Orange Liqueur
  • Ice
  • Salt or sugar for the rim
  • 1 lemon sliced for garnish

Note: For all of the our measurements above, we used the empty pink lemonade can.

  1. Pour the thawed can of pink lemonade concentrate into the pitcher, then fill the can up with cold water 3 times adding it to your pitcher.
  2. Fill the can almost to the top with the silver tequila of your choice (This will be a strong drink, so feel free to use a little less!)
  3. Fill the can not quite halfway full with the orange liquor.  We used a clear liquor so we could maintain the nice pink color of the lemonade.
  4. Now, add ice and stir to mix.  Chill the mixture until you’re ready to serve!
  5. Garnish each drink with margarita salt and a lemon slice.  And of course, we recommend a cute straw!
  6. Enjoy!

Kendra’s Queso Recipe

I think it’s safe to say that the queso at our TFEA happy hour was a hit!  Several people have asked for the recipe, so here you go!

Kendra’s Queso

  • 2 lb. (32 oz.) VELVEETA®, cut into 1/2-inch cubes
  • 1 lb. cooked sausage
  • 2 cans ROTEL®
    • 1 Cilantro/Lime
    • 1 Regular
  • 2 packages (8 oz. each) PHILADELPHIA® Cream Cheese

Combine all ingredients into a slow cooker and heat until it’s all melted together, stirring occasionally.  Enjoy with your favorite tortilla chips!