Grape Jelly Meat Balls

2 12 oz jars chili sauce
1 32 oz jar grape jelly
1 bag frozen meat balls

Put chili sauce and jelly in sauce pan and heat until jelly is melted and sauce is smooth.  Transfer to crock pot and add meat balls.  Cook on high for three hours and serve.

Book club pumpkin dessert

1 15 ounce can pumpkin
1 12 ounce can evaporated milk
1 teaspoon cinnamon
1 cup sugar
3 eggs, beaten
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter, cut into pieces

Topping
1 8 ounce pkg. softened cream cheese
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 teaspoon cinnamon

Whisk together pumpkin, milk, cinnamon and sugar.  Pour into a 9x13 baking dish.  Place pieces of butter on top then sprinkle with cake mix and pecans.  Bake at 350 for 50-60 minutes but do not overcook.  Remove from oven and set aside to cool.

Topping
Using a hand mixer, whip the cream then add cream cheese.  Mix well then add sugar and cinnamon.

Cabbage salad

  Cabbage Salad

   1 head of cabbage           

   2 green onions optionally
   1/2 cup diced celery

   1 pkg. almond silvers        

   1 can of chicken breast drained

   *1 pkg. ramen noodles

    *Add just before serving.

    Mix all together and add dressing just before serving.

     2 Tbsp. sugar                

     1/2 c. salad oil

     1 tsp. salt                     

     1/2 tsp. pepper

      3 Tbsp. rice vinegar

White hot chocolate

I cup half and half
2 oz. white chocolate chips
Pinch of sea salt
1/2 teaspoon pure vanilla

Combine first three ingredients.  Simmer for about 2 minutes.  Remove from heat and add vanilla.  Garnish with chopped Andes mints.

Fritos Salad

1 can ranch syle beans, drained 2 cups cheddar cheese, grated 1 large head lettuce, chpped 1 (8oz) catalina salad dressing 1 regular bag Fritos 1 large tomato chopped sliced olives sliced green onion Mix beans. Add cheese and tomatoes, onions, and olives. Refrigerate. Just before serving add Fritos and dressing. Mix well. and serve.

Christmas Punch

4 cups cranberry cocktail juice 4 cups pineapple juice 1 tablespoon almond extract 1/2 to 1 cup sugar (depending on the tartness of the cranberries) 7 up Mix first four ingredients. when serving, mix half and half with 7 up

Blackberry Cobbler

3 cups fresh or frozen blackberries 1 cup sugar 1/4 tsp ground cinnamon 3 Tablespoons cornstarch 1 cup cold water 1 Tablespoon butter Biscuit topping 1 1/2 cups flour 1 Tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup cold butter 1/2 cup milk In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and sit until mixture comes to a boil. Combine the cornstarch and water until smooth. Stir into fruit mixture. Bring to a boil, cook and stir for 2 minutes until thickened. Place in a greased baking dish. Dot with butter. For topping, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coars crumbs. Stir in milk, just until moistened. Drop by tablespoonfuls onto hot berry mixture. Bale uncovered at 350 degrees for 30 - 35 minutes or until topping is golden brown. Remove from oven and spoon into bowls then top with whipped cream or ice cream.