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Slow Cooker Snappy Wings
Ingredients:
• 3 lbs. chicken wings
• 1 10 oz. bottle SNAPPY SAUCE ORIGINAL
• 1 onion (sliced)
• 8 cloves garlic (minced)
• C soy sauce
Directions:
1. Place chicken in slow cooker.
2. Mix remaining ingredients in small bowl.
3. Pour over chicken.
4. Cook on low for 6-8 hours.
Yield: 4 servings

Snappy Meatloaf
Ingredients:
• 1.5 lbs lean ground beef
• 1 egg (lightly beaten)
• seasoned dry bread crumbs
• onion (finely chopped)
• milk
• 1 10 oz. bottle SNAPPY SAUCE ORIGINAL
• tsp salt
• 8 tsp pepper
Directions:
1. Combine ground beef, half the bottle of sauce and rest of ingredients.
2. Shape into a loaf in a shallow baking pan.
3. Bake at 350 for about 1 hour. Allow meatloaf to rest 5 minutes before
slicing.
4. Use remaining snappy sauce original as topping.
Yield: 6 servings

Snappy Pot Roast
Ingredients:
• 4 lbs chuck roast
• C water
• 5 large carrots chopped or bag of peeled small carrots
• 1 onion (chopped)
• 3 large potatoes, peeled and cubed
• 2 stalks of celery (chopped)
• 1 10 oz. bottle SNAPPY SAUCE ORIGINAL
Directions:
1. Season chuck roast with salt and pepper to taste. Brown on all sides in a large skillet.
2. Place in slow cooker.
3. Mix snappy sauce original with water and pour over meat.
4. Add remaining ingredients to slow cooker.
5. Cover and cook on low setting for 8-10 hours.
Yield: 6 servings

Snappy Marinated Pork Tenderloin
Ingredients:
• 5 oz. SNAPPY SAUCE ORIGINAL ( bottle)
• 2 T extra virgin olive oil
• 2 pork tenderloins (approx. 1 lbs)
• 1 clove garlic (minced)
Directions:
1. Place snappy sauce original, garlic, and olive oil in a large resealable plastic bag.
2. Seal and mix.
3. Add tenderloins to bag, seal and refrigerate for 6-12 hours.
4. Preheat grill for high heat.
5. Lightly oil grate, place tenderloins on grill and discard marinade.
6. Cook 20 minutes or to desired doneness.
7. Slice into medallions and serve.
Yield: 6 servings

Snappy Shrimp Dip
Ingredients:
• creamed horseradish sauce
• 1 10 oz. bottle SNAPPY SAUCE ORIGINAL
• 1 bag frozen fully cooked, peeled shrimp
Directions:
1. Thaw shrimp.
2. Mix snappy sauce original with horseradish sauce in a small bowl.
3. Whisk until well blended.
4. Dip shrimp.

Snappy Meatballs
Ingredients:
• 2 10 oz. bottles SNAPPY SAUCE ORIGINAL
• 1 bag frozen fully cooked meatballs
Directions:
1. Place meatballs in slow cooker on high heat.
2. Pour both bottles of sauce over the meatballs in the cooker.
3. Once sauce bubbles, turn to low heat.
4. Simmer for an hour or until fully heated through for a great party snack.