Monday, November 10, 2014

Cranberry Chili Meatballs

Cranberry Chili Meatballs Recipe

1 can (14 ounces) jellied cranberry sauce
  1 bottle (12 ounces) chili sauce
  3/4 cup packed brown sugar
  1/2 teaspoon chili powder
  1/2 teaspoon ground cumin
  1/4 teaspoon cayenne pepper
  1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally. Yield: about 6 dozen.

Friday, November 7, 2014

Bite Size Cranberry Meatballs

2 lbs. ground beef
6-oz. pkg. stuffing mix with cranberries
2 eggs, beaten
1 c. water
16-oz. bottle barbecue sauce
14-oz. can whole-berry cranberry sauce
In a large bowl, mix together beef, stuffing mix, eggs and water. Form into 48 small meatballs. Arrange meatballs on a lightly greased 15”x10” jelly-roll pan. Bake at 400 degrees for 16 minutes, or until beef is no longer pink. Meanwhile, in a saucepan over medium heat, bring barbecue sauce and cranberry sauce to a boil; mix well. Add meatballs to sauce mixture; stir to coat evenly. Simmer for several minutes, until well blended. Makes 4 dozen.

Wednesday, November 5, 2014

Pecan Cheesecake Pie

1⁄2 15-oz. pkg. refrigerated pie crusts
8-oz. pkg. cream cheese, softened
4 eggs, divided
3⁄4 c. sugar, divided
2 t. vanilla extract, divided
1⁄4 t. salt
11⁄4 c. chopped pecans
1 c. light corn syrup

Fit pie crust into a 9" pie plate according to package directions. Fold edges under and crimp. Beat cream cheese, one egg, 1⁄2 cup sugar, one teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining 3 eggs, 1⁄4 cup sugar and one teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350 degrees on lowest oven rack 50 to 55 minutes, or until pie is set. Cool on a wire rack one hour or until completely cool. Serve immediately or cover and chill up to 2 days. Serves 8.

Monday, November 3, 2014

Crock Pot Potato Soup

 Easy Crock Pot Potato Soup


1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits 
1 cup shredded cheddar cheese 
salt and pepper to taste

Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. 
Cook on low for 8 hours or until potatoes are tender. 
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. 
Once the cream cheese is completely mixed in, it's ready to serve. 
Top with cheddar cheese and some additional bacon bits.

Friday, August 16, 2013

Fall Dip


 {Cool Whip, vanilla pudding mix, and a can of pumpkin}
 You use 16 oz of cool whip,
 3 small boxes instant vanilla pudding
 ***... dry mix only*** DON'T make the pudding*** 
 one small can of pumpkin.
Mix everything together and then add some pumpkin pie spice. Serve with graham crackers

Saturday, July 20, 2013

Pecan Pie Cupcakes

Pecan Pie Cupcakes


1 cup chopped pecans
... 1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs


Preheat oven to 350 degrees.

In a medium bowl, combine all ingredients and mix well.

Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!)

Fill each 3/4 full.

Bake in preheated oven for approx 18 minutes.

NOTE: Generously spray your pan with cooking spray with flour. Once they come out of the oven let them cool for one minute then flip them out onto a cooling rack. If they cool in the pan they'll have to be chiseled out.

Also don't fill the pan to the very top, they will overflow if you do.

Saturday, May 25, 2013

Banana Split PIe


1 cup all-purpose flour
1 /2 cup nuts
1 stick margarine
Mix well and spread in a 9 X 13 inch pan.  Bake for 15 minutes at 350 and cool.

1st layer:
1 cup Cool Whip
1 cup powdered sugar
1 8 ounce cream cheese
Cream together and spread over crust

2nd layer”
2 cups well drained crushed pineapple
4 or 5 sliced bananas

3rd layer
12 ounces Cool Whip
Chopped nuts on top of Cool Whip
1 can Cherry Pie filling
Hershey’s syrup drizzled over top
Refrigerate 24 hours before serving.