Step 1

Place frozen meatballs in a crockpot

Step 2

Add the condensed soup, water dry gravy mix, thyme and bay leaves.

Step 3

Stir to combine

Step 4

Cover and cook on low for 6 - 8 hours or on high for 3 - 4 hours.

Step 5

Remove bay leaves before serving

Step 6

Serve over noodles, rice, mashed potatoes, French fries - whatever you choose

Step 7

Heat oven to 350 degrees

Step 8

In a small bowl, combine flour, baking powder, allspice, cinnamon and cloves

Step 9

In a large bowl, combine eggs, butter and granulated sugar.

Step 10

Add milk and soup to wet ingredients and mix thoroughly

Step 11

Gradually add dry ingredients to wet, mixing well after each addition

Step 12

Line 24 muffin pan with paper liners.

Step 13

Divide the batter between cups

Step 14

Bake for 20 minutes or until toothpick comes out clean

Step 15

Cool before frosting

Step 16

FOR FROSTING:

Step 17

In a bowl, mix milk, cream cheese and vanilla until creamy.

Step 18

Gradually mixing in confectioners' sugar, mixing well after each addition

Step 19

Frost the cupcakes after they have cooled.

Step 20

Into a crockpot, add all ingredients and stir to combine

Step 21

Cook on low 4 - 6 hours or high 2 - 3 hours

Step 22

Serve over tortilla chips

Step 23

Top with fresh tomato, cilantro, sour cream, sliced avocado - whatever you prefer