Crockpot Meatballs or Little Smokies with Grape Jelly!!!!

I have had these before and oh Yeeeeuuuuummmmm....Lick the pot yummy!  Swoon!
BEST CROCKPOT MEATBALLS

Cooking Time: 6 hrs in the crockpot
Recipes Makes: 12
Calories: 369 Carbs: 30 Fat: 20 Protein: 26

Ingredients

1 (32oz) jar of Grape Jelly
1-2 (12oz) bottle Chili Sauce or BBQ Sauce (I have made it with KC Masterpiece BBQ Sauce)
1 package of Meatballs (26 count) OR 2-4 pkgs (Hillshire Farm) Little Smokies

You can also use your homemade meatballs, throw them in the freezer for about 20 minutes after you roll them up so they'll hold their shape in the Slow Cooker.

Directions

Throw it in a CrockPot for 6 hours on LOW ­ or just until everything is heated, Easy! :)

Funeral Potatoes Casserole (Similar to Ore Ida Hashbrown Casserole)

Pretty much the same as the Ore Ida Hashbrown Casserole but with some extra.  I like to add some meat.  Usually Ham.  

Funeral Potatoes

Prep time
15 mins
Cook time
50 mins
Total time
1 hour 5 mins

A cheesy potato casserole full of melted cheese, sour cream, onions, and garlic with a crunchy top. This is full of amazing flavor and will be the star of the dinner table!

Serves: 12

Ingredients
6 Tablespoons butter, divided
¾ cup onion, diced
2 cloves garlic, minced
1 (30 ounce) bag of frozen, shredded has brown potatoes, thawed -or- 12 small potatoes parboiled and shredded
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream, or plain greek yogurt
¼ cup grated parmesan cheese
1 teaspoon salt
½ teaspoon ground pepper
2 cups sharp cheddar cheese, shredded and firmly packed, divided
1½ cup crushed cornflake cereal or panko bread crumbs

Instructions
Preheat oven to 350 degrees. In a medium sized skillet, add 2 Tablespoons butter and sauté until the onions are translucent. Add the garlic and cook until fragrant. Remove from heat and set aside.
In a large bowl, mix together the cooked onions, garlic, hash browns, condensed soup, sour cream, parmesan cheese, salt, pepper, and 1½ cups cheddar cheese.
Spread into a 9x13 inch baking pan. Top with remaining ½ cup cheddar cheese.
Melt the remaining 4 Tablespoons of butter and mix with the crushed cornflake crumbs. Sprinkle evenly over the top of the casserole.
Bake for 50-60 minutes or until cooked throughout and bubbly.

Notes
Recipe fromFestive Feasts

Perfect Chocolate Chip Cookies--The Science

Mocha Scrub

1 cup ground coffee

1/2 cup organic sugar

1/2 cup brown sugar

1/4 cup coconut oil

1/4 cup grapeseed oil

1.75 ounces of melted cocoa butter

Four 4 ounce sterile jars to store the scrub 

Labels to list ingredients, instructions, and the date you made the scrub.

Begin by combining the coffee with the sugars. 

In this case, there’s no need to worry about the sugar content because the product will be rinsed off, preventing absorption. 

You can sub all organic sugar if you prefer, but the brown sugar lends a depth to the final aroma. 

In a separate bowl, mix the melted cocoa butter with the coconut oil and the grapeseed oil. 

The heat from the cocoa butter should melt the coconut oil. If it does not, warm it gently until it is all liquid. 

Pour this over the powdered exfoliants.



Combine until all of the oils and exfoliants are thoroughly mixed. 

At this point, you can add 8-12 drops of peppermint essential oil for a more invigorating minty mocha scrub if you prefer. 

Mix well.



Package the scrub in 4 ounce containers. 

While glass jars are pretty, keep in mind that this moisture laden scrub is going to be slippery, so plastic containers are safer for gift-giving. Enjoy!

This was from Vintage Remedies

Cheesy Garlic Crescent Rolls

I just found this at Plain Chicken and having decided to fix Crescent Rolls for Thanksgiving this year, I am going to do half of them this way...it looks so good!

Cheesy Garlic Crescent Rolls

1 can refrigerated crescent rolls 4 pieces mozzarella string cheese (light is fine) 2 Tbsp melted butter 1 tsp garlic bread seasoning Preheat oven to 375 degrees. Combine melted butter and garlic bread seasoning. Set aside. Separate crescent dough into 8 rolls. Cut string cheese in half. Brush half of the butter on top of crescent rolls. Place one half of string cheese on the long end of each crescent roll. Roll up and place on baking sheet. Brush rolls with remaining butter. Bake for 15-18 minutes, until rolls are golden brown. http://www.plainchicken.com/2015/03/cheesy-garlic-crescent-rolls.html

Peppermint Melt Aways Cookies

Peppermint Melt Aways

 

Print

Prep time

1 hour 20 mins

Cook time

15 mins

Total time

1 hour 35 mins

 

Ingredients

• 1 cup Butter, softened
• ½ cup powdered sugar
• ½ tsp. peppermint extract
• 1¼ cups all-purpose flour
• ½ cup cornstarch

Glaze

• 1½ cup powdered sugar
• 2 TB Butter, softened
• 1-2 TB milk
• ¼ tsp peppermint extract
• 2 - 3 drops red food color, if desired
• Candy canes or hard peppermint candy, crushed

Instructions

1. In a large bowl, combine butter, powdered sugar and ½ teaspoon peppermint extract. Beat until creamy, scraping down sides of bowl. Add flour and cornstarch; beat on low until well mixed. Cover and refrigerate until firm, about 60 minutes.
2. Shape rounded tbs of dough into 1-inch balls. Place 1-2 inches apart onto ungreased cookie sheet. Bake @ 350 for 12-15 minutes or until edges are lightly browned. Let cool on cookie sheet for 1 minute then remove to cooling rack to cool completely.
3. For glaze, in a small bowl, combine 1½ cups powdered sugar, 2 TB butter, ¼ tsp peppermint extract and milk (enough to reach desired consistency). Mix in for coloring. Drizzle over cooled cookies and sprinkle with crushed candy.

Recipe by Lil' Luna at http://lilluna.com/peppermint­melt­aways/

One Pot Cheesy Chicken Broccoli and Rice Casserole

ONE POT CHEESY CHICKEN BROCCOLI AND RICE CASSEROLE

SAVE PRINT

PREP TIME

10 mins

COOK TIME

30 mins

TOTAL TIME

40 mins

Author: Jo Cooks

Serves: 6

INGREDIENTS

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 chicken breasts, cut into small cubes
• 4 cloves garlic, minced
• ¾ cup rice (I used Basmati)
• 1 can (10 oz) cream of chicken soup
• 2 to 3 cups chicken broth
• 2 cups broccoli florets
• 1 cup cheddar cheese
• salt and pepper to taste

INSTRUCTIONS

1. Heat olive oil in a large skillet. Add chopped onion, garlic and cubed chicken. Cook on medium heat for a few minutes until chicken start to brown a bit. Season with salt and pepper to taste.
2. Add rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed until rice is fully cooked, add more. Cook over medium heat until rice is fully cooked, should take about 15 minutes or so. Taste for seasoning and adjust as necessary.
3. Add half the cheese and the broccoli florets and continue cooking for 2 more minutes, until broccoli softens a bit. Sprinkle over the top with remaining cheese and place skillet under broiler for a couple minutes, just until it melts and starts to brown a bit.

NUTRITION INFORMATION

Calories: 342 Fat: 1.4g Saturated fat: 6.2g Unsaturated fat: 0.0g Trans fat:0.0g Carbohydrates: 26.2g Sugar: 1.7g Sodium: 733mg Fiber: 1.4gProtein: 23.7g Cholesterol: 65mg