Simmer bratwurst in the slow cooker along with sauerkraut, apple, mustard and brown sugar to add rich, deep flavor to the sausages. Serve on buns for a hearty main dish.
A cool cocktail translated into a refreshingly zesty dessert. This silken treat has mojito flavors but no alcohol, so it's really more mocktail than cocktail.
Brown the pork tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.
Grape jelly and honey BBQ sauce are the classic combo that make these cocktail meatballs disappear from the table so quickly. Pineapple and red pepper add a tiki-bar twist.
