Cranberry Chili Meatballs

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.

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.

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.

Crock Pot Potato Soup

 Easy Crock Pot Potato Soup

Ingredients: 

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

Directions:
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.