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.

Fall Dip

 

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

Pecan Pie Cupcakes

 

 

Pecan Pie Cupcakes

Ingredients:

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

Directions:

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.

Banana Split PIe

BANANA SPLIT PIE

Crust
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.

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

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

3^rd 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.

Homemade Spice Mixes

Way down in the land of Pinterest, I found a place that shared a variety of spice mixes you can make yourself.  My spice cabinet is always filled to overflowing since I always fall for a new flavors, so I had all of the basic ingredients to throw together something fresh and new!  Here is the link for these recipes found at Keeper of the Home.

My favorite mix was one called Turmeric Newari Spice Mix.  It peeked my interest because of the turmeric in it.  This spice is wonderful for you, but I was at a loss of how to use it daily.  Some of these benefits include valuable anti-arthritic, anti-inflammatory, antibiotic, & anti-oxidant properties, in addition to being a widely-used digestive aid. As an anti-inflammatory, turmeric helps inhibit blood clotting by blocking prostaglandin production, thus making it an effective agent in increasing circulation.

 

Here is the recipe for Turmeric Newary

4 Teaspoons Ground Garlic
2 Teaspoons Ground Ginger
2 Teaspoons Ground Cumin
1 1/4 Teaspoon Ground Turmeric
1/2 Teaspoon Ground Chili
1/4 Teaspoon Ground Black Pepper
2 1/2 Teaspoons Sea Salt or Real Salt

I just mix it all together in a small container and use it on almost anything!  It goes will as a seasoning for chicken, fish, pork and beef, in vegetables and adds delicious flavor to rice.  I love the taste and especially the health benefits from the combination of spices.