BACON RANCH CHEESE BALL
Carolyn Rowe
12 oz. cooked bacon, chopped
¼ c. chopped pecans
¼ c. chopped parsley
2 (8-oz.) packages cream cheese
1 c. shredded sharp cheddar cheese
¼ c. crumbled goat cheese
1 (1 oz.) package ranch seasoning and salad dressing mix
1 tsp. Worcestershire sauce
Combine the pecans, half of the bacon, and 2 tablespoons of parsley in a small bowl and set aside. Beat cream cheese, cheddar cheese, goat cheese, ranch seasoning, Worcestershire sauce and remaining bacon and parsley in an electric mixer for 2 minutes. Cover and place in the refrigerator for at least 2 hours. Shape the mixture into a ball and roll in the prepared bacon-pecan mixture.
 
SLOW-COOKER CHICKEN DRUMSTICKS
Regina Smith
½ c. low-sodium soy sauce
½ c. low-sodium chicken broth
¼ c. sweet Thai chili sauce
2 Tbs. Sriracha
2 Tbs. brown sugar
Juice of 1 lime
1” fresh ginger, peeled and thinly sliced
4 cloves garlic, crushed
5 lb. chicken drumsticks
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