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I wanted to find a recipe where I had everything I needed and didn't have to make a run to the store to buy an ingredient. So I was browsing some cookbooks and I found it--Comfort Meatballs. You can find the recipe in The Pioneer Woman Cooks, page 172. The author, Ree Drummond, says "These delicious meatballs are not in the same category of regular Italian meatballs that would go in spaghetti. . . These are more in the comfort food/meatloaf category." Whatever category, these are absolutely delicious!
Comfort Meatballs
Meatballs:
1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper
4 tablespoons canola oil
1/2 cup flour
Sauce:
1 cup ketchup
2 tablespoons sugar
3 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
4 to 6 tablespoons minced onion
Dash of Tabasco
1. In a bowl, combine the ground beef and oats.
2. Pour in the milk, then add the diced onion and salt.
3. Add the black pepper, then stir to combine.
4. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
5. Preheat the oven to 350 degrees. Heat the canola oil in a large skillet over medium heat.
6. Dredge the meatballs in the flour.
7. Brown the meatballs in batches until light brown.
8. As they brown, place them into a rectangular baking dish.
9. Stir together the sauce ingredients and drizzle the sauce evenly on the meatballs.
10. Bake for about 45 minutes, or until bubbly and hot.
Here's another easy recipe from the 2010 Taste of Home Annual Recipes book. Quick, easy, and tasty!
Spiced Honey Pretzels
4 cups thin pretzel sticks ( I used the square ones)
3 Tablespoons honey
2 teaspoons butter, melted
1 teaspoon onion powder
1 teaspoon chili powder
Line a 15x10x1 inch baking pan with foil; coat the foil with cooking spray. Place the pretzels in a large bowl.
In a small bowl, combine the honey, butter, onion powder and chili powder. Pour over pretzels; toss to coat evenly. Spread into prepared pan.
Bake at 350 degrees for 8 minutes, stirring once. Cool on a wire rack, stirring gently several times to separate.
I was looking for an easy cookie recipe and found this one in my 2010 Taste of Home Annual Recipes book. Not only was it easy, but the cookies were delicious.
I always try to make my cookies and other sweets on the weekend so my daughter can take them to her Young Women. That way I'm not tempted to eat all of them. You know, I'm on a diet :-) Well, the Young Women loved them. Of course, they're just happy to have treats. But I know they really liked these because they wanted the recipe. So, here it is girls.
Gooey Chocolate Cookies
1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 package (18 1/4 oz.) chocolate cake mix
In a large bowl, beat the cream cheese and butter until light and fluffy. Beat in the egg and vanilla. Add the cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours.
Roll rounded tablespoonfuls of the dough into balls. Place 2 inches apart on ungreased baking sheet. Bake at 350 degrees for 9 - 11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
**You can replace the chocolate cake mix with a different flavor. I have a Lemon Supreme cake mix. I bet that would be delicious. I'm definitely going to try it. My 98 year old mother-in-law loves lemon anything. I think she will really enjoy these.
I know what you're thinking--GROSS! But have you ever tried Chopped Liver? Whenever the whole family gets together, my mom always makes chopped liver. It is so delicious. Honest! Even family members who hate liver, love my mom's chopped liver. I decided to try to make it this past Thanksgiving. Mom didn't really have a recipe, but she told me how to make it. I must admit it turned out scrumptious. Of course mom doctored it up a little when she arrived at my home for Thanksgiving dinner. She added a little more salt, a little more onion, sugar, etc. Whatever she did, it was the best chopped liver we have ever had. (Hope I've inherited "Mom's touch".)
Moma Toby's Chopped Liver
2-3 pounds chicken livers, rinsed well
2- 3 large onions, chopped
vegetable oil
8-10 hard boiled eggs
3 teaspoons sugar
3 or more teaspoons mayonnaise
Salt and pepper to taste
Boil rinsed livers in water. Add a little salt to the water and boil until livers get tender/soft and well done (about 45 minutes). Drain livers and rinse again. Clean grit from the middle (where it connects--Mom says you'll know when you see it).
Saute onions (Mom says lots of onions) in oil (about 1/4 cup) until onions are soft and clear. Add livers and saute some more. Mash livers with a fork when done.
(Poor mom, she never had food processors. But I mashed them with a fork, because I always do what "mom says"--usually.)
Add hard boiled eggs. (Mom says about 3 - 4 per pound of liver.) Mash together and add to liver mixture.
Add sugar. (Mom says about 1 teaspoon per pound of liver)
Add Mayo. (Mom says about 1 teaspoon or more per pound of liver.)
Add salt to taste.
Add more raw onion and mix well.
Mom says to go by taste and add more salt, onion, mayo, sugar, etc.
Serve with crackers--Mom says!
**Best if made a day or two before you serve--Mom says and she's right!
Well, I'm on a diet--AGAIN! So now is the time to try those Mexican recipes that I usually don't eat because I won't be eating any. I'm on a diet, REMEMBER!
My family LOVED this chicken enchilada casserole! So I had to have a little taste. BIG MISTAKE! You know how everything that you're not suppose to eat tastes so good when you're on a diet. Did I say I was on a diet? Oh well, I'll start my diet tomorrow--AGAIN!
Chicken Enchilada Casserole
6-8 chicken breasts, cooked and cut into cubes
2 cans (10 oz.) Mild Green Chili Enchilada Sauce
1 - 1 1/4 cups light sour cream
8 corn tortillas (6 inch), cut into 1 1/2 inch pieces
4 cups shredded Monterey Jack cheese
Spray a 9 x 13 baking dish with Pam. Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers. Cover and bake at 375 degrees for 40 minutes. Uncover and bake 10 minutes longer, until bubbly. Remove from oven and let sit for 15 minutes before serving.
**If you have a small family and don't want to make a big casserole, this is an easy recipe to half.
Here is a recipe my friend, Susan, gave me after I raved about how delicious it was. I told her I wanted to put it on my blog, so here it is.
Susan's Charleston Chocolate Cake
Cake:
2 cups all purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon soda
2 sticks butter
1 cup water
4 tablespoons cocoa
1/2 cup sour cream
2 eggs, slightly beaten
Frosting:
1 stick butter
6 Tablespoons milk
4 Tablespoons cocoa
1 box powdered sugar
1 teaspoon vanilla
1 cup chopped nuts
- Preheat oven to 350 degrees.
- In a large mixing bowl, sift flour, sugar, salt and soda together and set aside.
- Melt butter in a saucepan;then add cocoa and water
- Remove from heat and pour over dry ingredients. Mix thoroughly.
- Add sour cream and eggs.
- Transfer to lightly greased and floured pan (15 x 10 x 2).
- Bake 25 minutes. Frost while warm, still in pan.
- For frosting, melt butter in saucepan and add milk and cocoa.
- Cook over medium heat until it comes to a boil. Remove.
- Add powdered sugar, vanilla, and nuts. ( i left nuts out and sprinkled them on top.) Beat with mixer.
**Susan made the cake in a 9 x 13 pan and baked it a little longer. This made it thicker and more fudgy (is that how you spell it?).
Here's a great side your family will enjoy. I first had this a year ago at Thanksgiving, but it is good anytime. I actually served it with my turkey chili. The family loved it smothered in the chili.
Cornbread Casserole
1 can cream style corn
1 can whole kernel corn, drained
1 cup sour cream
2 eggs
1 package Jiffy Corn Muffin mix
In a bowl, combine all ingredients and mix well. Pour into a 1 1/2 quart casserole dish that has been buttered or sprayed with Pam. Bake at 350 for 45 - 60 minutes.
HAPPY VALENTINE'S DAY! You're going to LOVE this easy side dish. It was in the July 2010 issue of Southern Living with the recipe for the Balsamic Garlic Chicken Breasts. It was really good, too. And it was so easy!
Orzo with Pesto
1 cup uncooked orzo pasta
1/4 cup refrigerated pesto (I used the packaged pesto mix to make the sauce. Or you can use Tricia's homemade pesto recipe.)
Grated Parmesan cheese
Cook orzo according to package directions, drain and put into a bowl. Add the 1/4 cup pesto and stir together. Sprinkle with the Parmesan cheese.
I found this recipe in my July 2010 Southern Living magazine. It was sooooo good! Can't wait to make it again.
Balsamic Garlic Chicken Breasts
4 (6 oz.) skinned and boned chicken breasts ( I made 5)
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons butter
1 Tablespoon vegetable oil (I used olive oil)
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 Tablespoon fresh lemon juice
3 garlic cloves, chopped
1 1/2 teaspoons honey
- Sprinkle chicken breasts with salt and pepper. (I also put garlic powder on the chicken.)
- Melt butter with oil in a large skillet over medium-high heat; add chicken, and cook 6 - 7 minutes on each side or until done. (I cooked them longer, about 10 - 12 minutes on each side.) Remove chicken, and keep warm.
- Add chicken broth and next 4 ingredients to skillet, and cook 5 minutes or until slightly thickened, stirring to loosen particles from bottom of skillet. Serve chicken with sauce. (After the broth cooked for 5 minutes, I put the chicken back in the skillet for about one minute on each side and let it cook in the sauce before I served it.)
This was really delicious. I enjoyed every bite!
I knew teaching 3rd grade Everyday Math would come in handy one day. Here are some easy conversions for perfect measures.
Liquid
1 tablespoon = 1/2 fluid ounce
1 cup = 1/2 pint = 8 fluid ounces
2 cups = 1 pint = 16 fluid ounces
2 pints = 1 quart = 32 fluid ounces
4 quarts (16 cups) = 1 gallon = 128 fluid ounces
Dry
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
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