Christmas Meatballs

Ingredients:

• 2 large eggs, lightly beaten
• 1 envelope onion soup mix
• 1/2 cup seasoned bread crumbs
• 1/4 cup chopped dried cranberries
• 2 tablespoons minced fresh parsley
• 1-1/2 pounds lean ground beef (90% lean)

Sauce Ingredients:

• 1 can (14 ounces) whole-berry cranberry sauce
• 3/4 cup ketchup
• 1/2 cup beef broth
• 3 tablespoons brown sugar
• 3 tablespoons finely chopped onion
• 2 teaspoons cider vinegar

Instructions:

1. In a large bowl, combine first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.
2. Place a third of the meatballs on a microwave-safe plate. Cover with waxed paper; microwave on high until cooked through, 2-3 minutes. Drain on paper towels. Repeat twice with remaining meatballs.
3. In a 2-qt. microwave-safe dish, mix sauce ingredients. Microwave, covered, on high until heated through, 3-4 minutes, stirring halfway. Gently stir in meatballs. Microwave, covered, on high until heated through, 1-2 minutes.

Ham ‘n’ Cheese Biscuit Stacks

Ingredients:

• 4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count each)
• 1/4 cup stone-ground mustard
• 1/2 cup butter, softened
• 1/4 cup chopped green onions
• 1/2 cup stone-ground mustard
• 1/4 cup mayonnaise

Instructions:

1. Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on non greased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks.
2. Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into two layers.
3. Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread one olive onto each toothpick; insert into stacks. Serve immediately.

Baked Crab Dip

Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 2 cups sour cream
• 2 cans (6 ounces each) crab meat, drained, flaked and cartilage removed or 2 cups flaked imitation crab meat
• 2 cups shredded cheddar cheese
• 4 green onions, thinly sliced
• 2 round loaves (1 pound each) non sliced sourdough or Italian bread
• Additional sliced green onions, optional
• Assorted fresh vegetables, crackers

Instructions:

1. In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls.
2. Bake, uncovered, at 350° for 45-50 minutes or until the dip is heated through. Garnish with green onions if desired. Can be served with assorted fresh vegetables or crackers or toasted bread cubes.