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.

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.

 

Veggie Burrito Bake

1 large clove garlic, minced
1 medium onion, minced
3/4 cup uncooked rice (white or brown)
3/4 tsp. turmeric
1 1/2 cups chicken or vegetable broth
16 cups loosely packed fresh spinach, torn
1 1/2 tsp. garlic, minced
salt and pepper to taste
2 cups cooked black beans
1 tbsp. chili powder (optional)
1 cup Monterrey Jack cheese, shredded
flour tortillas

Saute the 1 minced garlic clove, onion, uncooked rice and turmeric in a saucepan until the onion is tender. Stir often. Add the broth and mix well. Simmer covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown rice. Remove from heat, fluff with fork and set aside. While the rice is cooking, heat 1 tbsp. oil in a fry pan on high heat. Add remaining garlic and the spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not all clumped together. In a bowl, combine black beans and chili powder.

Layer the ingredients as follows in a 2-quart baking dish: half of the spinach, all of the rice, all of the beans, remaining spinach. Sprinkle the shredded cheese on top. Cover and bake until sizzling 45 minutes

Blueberry Crumb Bars

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

Pumpkin Coffeecake

Here is a DELICIOUS and easy recipe that is a favorite in Amish homes this time of year: pumpkin coffeecake. It is really good, just makes sure you have a box of yellow cake mix on hand and some pumpkin. Try it!

 

1 package yellow cake mix, divided

1 C. canned pumpkin
1 C. sour cream
4 eggs
1/4 C. granulated sugar
1/4 C. water
2 teaspoons pumpkin pie spice, divided
2 T. brown sugar

Preheat oven to 350°F. Grease and flour 10-inch tube pan.

Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool completely.

Makes 12 to 16 servings.

 

Found at The Amish Cook

Old Fashioned Pear Cake

1 1/2 cups vegetable oil

2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla

1 cup pecans, finely chopped
2 cups pears, (recommend canned in heavy syrup, approx 1 ½ cans) chopped and drained (reserve juice)

1 teaspoon salt
3 eggs

Preheat oven to 325

In a large mixing bowl, combine oil, sugar, and eggs. Beat until creamy.
In a medium sized mixing bowl, sift together flour, salt, cinnamon, and baking soda.
Stir dry ingredients into creamed mixture until smooth.
Add vanilla. Fold in pears and pecans.
Pour mixture into a well-greased bundt or tube pan.
Bake 1 hour and 15 minutes. A toothpick inserted into the center should come out clean.

Country Potato Bake

20-oz. pkg. frozen shredded hashbrowns
10-3/4 oz. can cream of chicken soup
1 c. sour cream
1/4 c. margarine, melted
1 c. shredded Cheddar cheese
6 slices bacon, crisply cooked and chopped
2.8-oz. can French fried onions

Spread hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Mix soup, sour cream and margarine together; spread over hashbrowns. Sprinkle with cheese, bacon and onions. Bake, covered, at 350 degrees for 45 minutes. Makes 10 servings.

Found at Gooseberry Patch

Snickerdoodle Recipe

Six Sisters Stuff Recipe

1 stick (1/2 cup) margarine
1/2 cup shortening
1 1/2 cups sugar
2 eggs
3 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Chill dough for about 30 minutes.

 Roll into balls the size of small walnuts.

 In a separate bowl, mix 2 Tbsp sugar with 2 tsp cinnamon (more or less depending on how you like it). Roll dough balls in cinnamon mixture.

Place about 2" apart on ungreased cookie sheet.

Bake 7-9 minutes until lightly browned, but still soft.

Makes about 5 dozen.

Found at Six Sisters Stuff.

Slow Cooked Buffalo Chicken

Slow Cooked Buffalo Chicken

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 3 pounds boneless, skinless chicken
• 12 ounces Buffalo wing sauce
• 1 ounce dry Ranch dressing mix

Directions:

Place chicken, Buffalo sauce, and Ranch mix in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until meat easily shreds with two forks (time will depend on how many servings you are making.). Shred and serve shredded meat in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc.

*You may want to add a touch more Buffalo sauce to the cooked meat when you serve, to taste.

Easy Crockpot Lasagna

1 pound (16 ounces) ground beef

1/2 cup diced white onion

1 teaspoon minced garlic

1 (24 ounce) jar spaghetti sauce

1/2 cup water

1 (15 ounce) container ricotta cheese

2 cups mozzarella cheese

1/4 cup grated Parmesan cheese

1 whole egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

6 uncooked lasagna noodles

1. In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.

Add spaghetti sauce and water and simmer for about 5 minutes.

Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.

Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.

Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan.

 Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.

Do not overcook and don't try to speed up the process by cooking it on high.
Works best with a 4 to 6 quart size slow cooker

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Strawberry Oatmeal Bars

These are super easy and super delicous!  A wholesome snack for the family or a treat to take to share.

Ingredients

• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• One 10 to 12-ounce jar strawberry preserves
• 1/2 cup chopped pecans

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Reece's Peanut Butter Banana Bread

First saw this on Pinterest and followed it over to Cookies and Cups.  Looks fantastic!

Ingredients

• 3 very ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup oil
• 1 egg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups of all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 8 oz bag of Reese’s Mini cups

Instructions

1. Preheat oven to 350
2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Honey Glazed Carrots

Ingredients
1 pound carrots, peeled with tops and ends snipped
2 Tablespoons extra virgin olive oil (EVOO)
2 Tablespoons honey
1 Tablespoon lemon juice
1/4 cup chopped flat-leaf parsley
Fresh ground pepper to taste

Directions
1. Using a medium saucepan, bring water to a boil. Add a pinch of salt.
2. Cut each carrot into several pieces. Cook for 5-6 minutes or until tender.
3. Drain carrots and return to pan.
4. Add EVOO, honey and lemon juice. Cook for about 5 minutes or until glazed.
5. Season with freshly ground pepper to taste.
6. Garnish with parsley.

Amazing Tomato Soup

This soup is amazing!!  Why?  Because I don't like tomatoes, but I loved this soup!!  The texture and rich taste are perfect.

• 3 cups cherry tomatoes
• 1 1/2 tablespoons olive oil
• 1/2 teaspoons salt
• 1/4 teaspoons black pepper
• 1 tablespoon unsalted butter
• 1 teaspoon garlic, minced
• 1/2 cup yellow onion, chopped
• 14 ounces canned diced tomatoes
• 2 cups chicken broth
• 1/4 teaspoon thyme
• 1/2 cup whipping cream

Heat oven to 400 degrees. Combine cherry tomatoes with two thirds of the olive oil, salt, and pepper and spread evenly on a large baking sheet. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.

In a large pot, heat the butter and the remaining olive oil over medium heat. Add the garlic and onion and saute until softened. Add the canned tomatoes with their juice, the chicken broth, thyme, and roasted tomatoes, including any liquid on the baking sheet. Bring mixture to a boil, then reduce the heat and simmer, partially covered for 40 minutes.

Using a food processor, blender, or immersion blender, puree the soup until it’s smooth. Return soup to the pot and stir in the cream. Add salt and pepper to taste.