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Sweet & Spicy Cranberry Meatballs

These meatballs are always a major hit, and are usually completely devoured the same day. No leftovers with these babies!

Cranberry Meatballs

With good reason, cause they’re delicious. And did I mention, easy?
I’m not usually a big meatball fan (of eating them or making them), but even I can handle this. 

Now, I should mention that this recipes says it will yield 40 meatballs, but that’s more of an at least statement. At least 40 meatballs. Because there were 40 when I counted as I was putting them into the sauce. . . . We had each already sampled at least one by then. Yes, they were that good. 

Sweet & Spicy Cranberry Meatballs

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 40

Ingredients

  • Meatballs:
  • 2 1/2 lbs ground beef
  • 1 1/4 cups breadcrumbs
  • 2 eggs
  • 1/4 cup dried cranberries, chopped
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley flakes
  • Salt, to taste
  • Pepper, to taste
  • Sauce:
  • 1 cup ketchup
  • 1 teaspoon yellow mustard
  • 3 tablespoons brown sugar
  • 2 teaspoons apple cider vinegar
  • 1 can of whole berry cranberry sauce
  • 1 tablespoon hot sauce
  • 1/2 teaspoon orange zest
  • 1/4 cup water
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Preheat oven to 350F degrees.
  2. In a large bowl, combine the ground beef, breadcrumbs, eggs, chopped dried cranberries, garlic powder, parsley, salt, and pepper.
  3. Shape into balls about 1 to 1 1/2 inches in size. Should make at least 40 meatballs.
  4. Place meatballs on a rack that has been lightly sprayed with cooking oil in a shallow baking pan.
  5. Bake for about 20 minutes or until centers are no longer pink.
  6. Remove from oven and place on a paper towel to drain.
  7. Sauce:
  8. In a medium sized saucepan, combine the ketchup, mustard, brown sugar, apple cider vinegar, cranberry sauce, hot sauce, orange zest, water, salt, and pepper.
  9. Cook on medium heat, whisking occasionally, until the jelly from the cranberry sauce has melted and the sugar has dissolved.
  10. Add meatballs to sauce, stirring gently to make sure each one is covered with it. Once the meatballs are heated through, enjoy.
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Pumpkin Spice Puppy Chow

Growing up, one of my friends’ mothers made the most addictive puppy chow at Christmas. I mean, that stuff was so good and sugary. So naturally, I came home telling my mother all about it and asking her to make some. She gave me the strangest, sort of horrified look. Then, it hit me. . . . she thought I was talking about puppy chow – as in, dog food. I quickly explained that ‘No your daughter hasn’t developed a love for dog food.’

She was very relieved. Whether she was more relieved over the fact that she wouldn’t have to make a dish with dog food or that her daughter hadn’t been indulging in some extreme eating, I’m not sure.

That brings us to pumpkin spice puppy chow.

Pumpkin Spice Puppy Chow 3Full of my favorite fall things (i.e. cinnamon and spices), you know this is a favorite of mine.

Pumpkin Spice Puppy Chow 2

Pumpkin Spice Puppy Chow

Prep Time: 15 minutes

Cook Time: 1 minute

Total Time: 16 minutes

Ingredients

  • 1 box of Chex cereal
  • 1 bag of Hershey's Cinnamon Chips
  • 1 cup of powdered sugar
  • 2 1/2 teaspoons of pumpkin pie spice
  • Reese's Pieces

Instructions

  1. Place the cinnamon chips in a microwave safe bowl.
  2. Heat in microwave for 30 seconds, then stir. Then heat in 10 second increments, stirring each time until completely smooth
  3. In a large bowl, gently fold together the Chex cereal and melted cinnamon chips until completely distributed.
  4. Pour the powdered sugar and pumpkin pie spice in a large ziploc bag.
  5. Add the cereal, and shake until coated.
  6. Pour out onto a baking sheet and let it cool.
  7. Add the Reese's Pieces and enjoy
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Mini Caramel Apples

What’s better in Fall than Caramel Apples?

Nothing. Except. . . . . 

mini caramel apples

Mini Caramel Apples!

First, in a medium sized bowl, combine the juice of one lemon and about a cup and a half of water together.

Using a melon baller, scoop out little balls of apple. 

Apple Melon Baller

Place each ball into the lemon water to help keep them from turning brown quite as bad. 

Apples Lemon Juice

Insert a lollipop stick into each ball and place on a wax paper covered cookie sheet to dry off. 

Meanwhile, melt the caramel bits according to the package directions. 

Once melted, allow the caramel to cool for couple of minutes. Then, dip each apple ball into it, swirling off any excess. 

Then, dip into any toppings you’d like. Chopped peanuts, pecans, sprinkles, etc. 

I’m a no topping kind of girl, so I left some of mine plain.

Mini Caramel Apples 2

Mini Caramel Apples

Ingredients

  • 2 - 3 green apples
  • 1 bag of caramel bits
  • 1 1/2 cup of water
  • Juice from 1 lemon
  • Lollipop sticks
  • Toppings of your choice (chopped peanuts, sprinkles, pecans, etc)

Instructions

  1. In a medium-sized bowl, combine the lemon juice and water. Set aside.
  2. Use melon baller to scoop out bits of apple.
  3. Place each apple bite into the lemon water to help prevent oxidation.
  4. Insert lollipop sticks into each apple bite and place on a wax paper lined cookie sheet to dry off.
  5. Melt the caramel according to package directions.
  6. Dip each apple bite into the caramel, swirling any excess off.
  7. Dip in toppings of your choice.

Notes

Allow the caramel to cool for at least a couple of minutes before dipping the apples in it.

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PB Marshmallow Pops.

What is better than chocolate and peanut butter?

How about chocolate, peanut butter, and marshmallows!

If you read the Happy 4th! post from a few days ago, then you might have noticed these little gems of goodness:

 
These little treats need only a few ingredients, meaning they’re extremely easy to make. In fact, the hardest part for me of the whole recipe was finding red, white, and blue sprinkles. For some reason, there was a complete dearth of patriotic baking stuff at the stores I went to this year, but I eventually found some 🙂

The best part of these are there’s no cooking involved (other than a little microwave action), and let’s face it, who wants to stand over a hot stove on a hot summer day. Not me, that’s for sure.

Ingredients:
Lollipop sticks
Smooth Peanut Butter
Marshmallows (not the minis, but the larger sized ones)
Chocolate for dipping
White Chocolate for dipping
Sprinkles in your choice of colors.

1) Spread peanut butter around the sides of each marshmallow then place them on a wax paper lined cookie sheet.

2) Pop the peanut-buttery marshmallows in the freezer for about 20-30 minutes, so they’ll be easier to dip.

3) In a microwave safe container, heat the chocolate in the microwave for about a minute, stir, then microwave in 30 seconds intervals, stirring after each until the chocolate is completely melted and smooth.

Tip: You can thin the chocolate to make it a little easier for dipping by stirring in 1 tablespoon of vegetable oil once it’s melted. 

4) Take out the marshmallows from the freezer and place a lollipop stick into the bottom of each one. Then, dip each marshmallow in the melted chocolate til its covered, shaking off the excess. Decorate with sprinkles and place on a wax paper lined cookie sheet until the chocolate hardens.

Tip: If the marshmallows and peanut butter begin to get too soft while you’re dipping them, place them back into the freezer for a few minutes.  

 
 
PB Marshmallow Pops.

Ingredients

  • Lollipop sticks
  • Smooth Peanut Butter
  • Marshmallows (not the minis, but the larger sized ones)
  • Chocolate for dipping
  • White Chocolate for dipping
  • Sprinkles in your choice of colors.

Instructions

  1. Spread peanut butter around the sides of each marshmallow then place them on a wax paper lined cookie sheet.
  2. Pop the peanut-buttery marshmallows in the freezer for about 20-30 minutes, so they'll be easier to dip.
  3. In a microwave safe container, heat the chocolate in the microwave for about a minute, stir, then microwave in 30 seconds intervals, stirring after each until the chocolate is completely melted and smooth.
  4. Take out the marshmallows from the freezer and place a lollipop stick into the bottom of each one. Then, dip each marshmallow in the melted chocolate til its covered, shaking off the excess. Decorate with sprinkles and place on a wax paper lined cookie sheet until the chocolate hardens.

Notes

Tip #1: You can thin the chocolate to make it a little easier for dipping by stirring in 1 tablespoon of vegetable oil once it's melted. Tip #2: If the marshmallows and peanut butter begin to get too soft while you're dipping them, place them back into the freezer for a few minutes.

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