I have never been to a holiday event without meatballs. They are simple and always yummy….and kids love them!

For an easy and delicious recipe try this: 1 cup grape juice, 1 cup apple jelly, 1 cup ketchup, 1 can (8 ounces) tomato sauce and 4 pounds frozen Italian-style meatballs.

In a small saucepan, combine the juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted; remove from heat. Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4 hours or until heated through.

Enjoy!

*Taste of Home – Casseroles, Slow Cooker and Soups

When I think of holiday tradition, this soup comes to mind. Grandma always had this soup simmering on the stove; and it truly warms the heart and soul. On this cold/rainy evening, my family will enjoy Matzo Ball soup; and I will continue the tradition for many decades to come.

For the easy chicken soup, see my blog posting “30 Minute Semi-Homemade Chicken Noodle Soup”.

For Matzo Balls, try Lipton or Manischewitz Matzo Ball Mix. Prepare as directed on box. Add to soup and serve! Enjoy!

Note: I like to prepare soup and keep on low heat for a few hours before serving.

My mother-in-law makes this fabulous baking creation. It’s so good; I have contemplated eating the whole cake. You will never go wrong making this wonderful sheet cake for your friends or family!

Ingredients:

2 cups all-purpose flour, 2 cups sugar, 1 tsp baking soda, 1/4 tsp salt, 1 cup butter, 1/3 cup unsweetened cocoa powder, 2 eggs, 1/2 cup buttermilk or sour milk, 1 1/2 tsp vanila

Chocolate Frosting:

1/4 butter, 3 tbsp unsweetened cocoa, 3 tbsp buttermilk, 2 1/4 cups sifted confectioners’ sugar, 1/2 tsp vanilla, 1/2 cup chopped pecans (optional)

Cake:

Grease a 15x10x1-inch or jelly roll pan or a 13x9x2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda and salt; set aside.

In a medium saucepan, combine 1 cup butter, 1/3 cocoa and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 25 minutes for the 15×10-inch pan or 35 minutes for the 13×9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 servings.

Frosting:

In a medium saucepan, combine 1/4 cup butter or margarine, 3 tbsp unsweetened cocoa powder and 3 tbsp buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners’ sugar and 1/2 tsp vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

I hope you enjoy this cake as much as I do. It’s heavenly and be warned, you can’t just have one piece. Enjoy!

*Diana Rettray www.dianaskitchen.com/

I love Paula Dean! And her Corn Casserole recipe is one of my favorite holiday side-dishes of all time. It’s buttery and cheesy….and I am getting hungry already! Trust me, this recipe will be a huge hit at your next holiday dinner, guaranteed.

Ingredients:

1 (15 1/4 ounce) can of whole kernel corn (drained), 1 (14 3/4 ounce) can cream-style corn, 1 (8 ounce) pkg Jiffy corn muffin mix, 1 cup sour cream, 1/2 cup melted butter, 1-1 1/2 cup shredded cheddar cheese

Preheat oven to 350°. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Pour into greased casserole dish. Bake for 45 minutes or until golden brown. Remove from heat and top with cheddar. Return to oven for 5 to 10 minutes or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Enjoy!

Are you going to a cookie exchange this holiday season? Want a classic cookie that is loved by everyone? Try these chocolate cookies. My grandma and mom made these delicious cookies when I was growing up; and they never get old. Plus, it’s a super easy recipe!

Ingredients:

1 1/4 cup soft butter, 2 cups sugar, 2 eggs, 2 tsp vanilla, 2 cups flour, 3/4 cup cocoa, 1 tsp baking soda and 1/2 tsp salt

Preheat oven to 350°. In a large bowl, cream sugar and butter. Then add eggs, vanilla, flour, cocoa, baking soda and salt. Mix well. On a greased baking sheet, drop round mixture spoonfuls and bake for 8-9 minutes depending on how well-done you prefer your cookies. Cool and enjoy!

Aunt Mimi’s Cornbread Stuffing is one of the many reasons I love Thanksgiving! It has the most perfect texture; and the taste is toasty and buttery! Plus, it’s very simple and easy to make. This  year, impress your guests with one of our family favorites!

Ingredients:

1 14oz. pkg Pepperidge Farm Cornbread Stuffing, 6 tbsp of melted butter and 2 cups of chicken broth

In a large mixing bowl, add melted butter and chicken broth. Stuff the bird and then bake! Enjoy!

*Low-Fat Cornbread Stuffing

I recently had surgery; and I am required to have a strict low-fat diet for the next month. So, last night I created a low fat version that was excellent.

Ingredients:

1 14oz. pkg Pepperidge Farm Cornbread Stuffing, 6 tbsp of Light I Can’t Believe It’s Not Butter and 2 cups of Swanson 99% fat free chicken broth. Prepare the same.