Category: RECIPES

SLOW COOKED MEAT BALLS

On the weekends when we are going to be home all day, I LOVE the smell of something scrumptious cooking and this recipe is one of my favorites. The great thing about this recipe though is that it’s great for working moms during the week too.

SLOW COOKED MEAT BALLS
1 1/2 pounds ground beef*
4 slices stale sourdough bread made into crumbs
1 JUMBO egg, beaten
1 medium Vidalia onion, finely chopped
1 can cream of golden mushroom soup
1 1/2 cups beef broth
1 can diced tomatoes with garlic and herbs
1/2 teaspoon sea salt
1/4 teaspoon thyme
1/2 teaspoon basil

  • With your hands mix together the ground beef, bread crumbs, egg, onion and half the seasonings.
  • Form into 1 1/2 inch meatballs.
  • Spray the bottom of the slow cooker lightly with PURE.
  • Gently lay the meatballs in the bottom of the slow cooker.
  • Mix together the soup, broth and tomatoes.
  • Pour over meatballs.
  • Cover and cook 7-9 hours on low.
*I like to make my own ground beef when brisket is on sale. It makes for a richer tasting beef flavor! Thank you Tyler Florence!

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RUSTIC STRAWBERRY CREAM CHEESE PIE

RUSTIC STRAWBERRY CREAM CHEESE PIE
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400 degrees.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened. You will need to lay a piece of foil over top for part of the time to prevent crust from burning.
  • Spread over “pizza” rounds.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

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CHINESE CHICKEN SALAD

Dave over at My Year on the Grill has been running several posts about those grocery rotisserie chickens. I too use them endlessly! Especially in salads and casseroles. I buy them of an evening just after they’ mark them half price, bring them home, strip them and freeze them in usable recipe proportions. It makes life so easy!
CHINESE CHICKEN SALAD

SALAD
1 head NAPA cabbage
1/2 cup bean sprouts
1 cup snow peas, halved
1 bunch green onions, sliced
1 can mandarin oranges, drained well*
2 cups shredded rotisserie chicken
1/4 cup crushed cashews
Crispy Wonton strips
DRESSING
1/3 cup granulated white sugar
1/3 cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons water
few sprinkles white pepper

  • Toss salad ingredients together except the crispy wonton noodles.
  • Pour on dressing and toss again.
  • Top with wonton noodles.

*I often use fresh cutie tangerines and when I do, I peel them and soak them in the dressing before I prepare the salad.
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CADIALLACS aka PARMESAN ROAST BEEF SANDWICHES

As I get older I have noticed that there are fewer and fewer mom and pop style diners. I find this very sad. Some of the best soups, salads and sandwiches I have ever had were diner style. With all the chain restaurants these days they do okay, but they also do formulaic recipes with as few ingredients as they can get away with to make it palatable, at least in my opinion. This recipe I made from memory of a fantastic sandwich I had in a roadside diner somewhere in Texas many years ago.




PARMESAN ROAST BEEF SANDWICHES
8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato 1 medium onion, thinly sliced
4 ounce can mild green chiles, VERY well drained*
4 slices thick quality sourdough bread
1 cup shredded sharp cheddar cheese
6 tablespoons Parmesan cheese
4 tablespoons butter
2 tablespoons Worcestershire sauce
mayonnaise

  • Heat 1 tablespoon butter over medium heat in a small skillet.
  • Saute’ onions until JUST tender.
  • Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
  • Toss roast beef with onion mixture until heated through and well blended.
  • Grill the tomatoes until cooked through.
  • Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
  • Press bread buttered side down on hot grill.
  • Add grilled tomatoes.
  • Top with shredded cheese.
  • Top with roast beef mixture.
  • Spread mayonnaise on top slices of bread and top sandwiches.
  • Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
  • Flip sandwiches and grill until golden.
*I accidentally picked up jalapenos this last time.
NOTE to self. ALSO good, but way HOT!!!

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Mexican French Bread Pizza: Lovin’ From the Oven

Thank goodness for good online recipe sites. My favorite two are Taste of Home and All Recipes. If I am in a cooking rut, I am almost 100% guaranteed to find something delicious there. Here is an easy meal that all the family is sure to love. Add or subtract ingredients according to your tastes.

Mexican French Bread Pizza:

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 cup salsa
  • 1 can (2-1/4 ounces each) sliced ripe olives, drained
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 loaf (1 pound) unsliced French bread
  • 2 cups (8 ounces) shredded Colby Jack cheese
In a large skillet, brown ground beef and onion. Add salsa, olives, salt, chili powder, garlic powder and cumin. Slice the loaf of French bread in half lengthwise. Spread equal amounts of the ground beef mixture on each half. Sprinkle one cup of cheese on each half. Bake for 10 minutes at 450 degrees.

STRAWBERRY PIZZA

STRAWBERRY PIZZA
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Cut out 4 – 5 inch rounds.
  • Bake 10 minutes at 400 degrees.
  • Cool.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Bake cream cheese mixture 10 minutes until slightly thickened.
  • Spread over “pizza” rounds.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

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STRAWBERRY PIZZA

STRAWBERRY PIZZA
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Cut out 4 – 5 inch rounds.
  • Bake 10 minutes at 400 degrees.
  • Cool.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Bake cream cheese mixture 10 minutes until slightly thickened.
  • Spread over “pizza” rounds.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

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SHRIMP SCAMPI

I LOVE to eat Shrimp Scampi, but I have never made it or eaten it at home., at least not as an adult. I do remember as a kid how we would go down to Galveston and buy them directly from the fisherman at the end of the day. Now that’s fresh fish. It’s hard to buy what markets call “fresh” fish after you’ve done that.

So I decided to do some research for a good recipe and see what the term scampi actually meant. I have to admit I was completely blindsided by the fact that scampi is a term that actually pertains to lobster, Norwegian lobster in particular.

“Scampi is a culinary name for some species of lobster, notably the ‘true’ scampi Nephrops norvegicus,…” In both the United Kingdom and the USA, the word has come to define the method of preparation rather than the ingredient, although referring to quite different methods in the two countries. This being said, I think I’ll make some chicken scampi tomorrow night.

1 1/2 pounds large shrimp
1/3 cup clarified butter
4 cloves garlic, minced
6 green onions, thinly sliced
1/4 cup dry white wine
Juice of 1 lemon
Fresh parsley for garnish
salt and pepper, to taste

  • Clean and rinse shrimp, dry well and set aside.
  • Heat butter in large skillet over medium heat.
  • Cook garlic 1 or 2 minutes or until softened but not browned.
  • Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side.
  • Do not overcook.
  • Add chopped parsley and salt and pepper before serving.
  • Garnish with lemon slices and parsley sprigs if desired.

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Chocolate Cinnamon Coffe Cake

Stop by Comfy Cook for a fabulous giveaway – your choice of 4 gifts. Someone has to win. Why not you?

Coffee Cinnamon Chocolate Squares adapted

Last week, I found a plastic bag, filled with chocolate goodies, brownies, these squares, some cookies. They are odds and ends, leftover from previous times. When I took a bite out of these coffee cinnamon chocolate square, memories came flashing back. I had brought these to my middle son and family’s home. I loved them then and I love them now.
There is something about these bars that makes them better than average. The combination of the coffee, cinnamon and chocolate flavors meshed completely and left with us an aroma and a taste that warms the heart. If you are coffee or tea drinker, sit down with one of these and a cup of java, and enjoy/
This could be my dream cake.
(from Baking: From My Home to Yours) (another Dorie success story)
Cake:
1 1/4 cups + 2 tbsp sugar
1 tbsp + 2 tsp cinnamon
1 1/2 tsp instant coffee/espresso powder
1 3/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 Vanilla Rice Dream
2 egg beaters
1/2 tsp vanilla
10 tbsp margarine, melted and cooled
1/2 cup mini chocolate chips or 3 oz bittersweet chocolate, chopped
Glaze:
6 oz bittersweet chocolate, chopped
2 1/2 tablespoons margarine, softened

Method:
Preheat oven to 350F. Spray with cooking oil an 8-inch square cake pan and line the bottom with parchment paper. (I used aluminum foil). I also used a 9 inch square pan and it was too big. My cake would have risen to a more appropriate height with the proper size.
In a small bowl, combine 2 tbsp sugar, 2 tsp cinnamon and the espresso powder. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, the remaining cinnamon and salt.
In a medium bowl, whisk together Rice Dream, eggs, vanilla and slightly cooled, but melted, margarine. Pour into the flour mixture and stir until just combined.

Pour half of the batter into the prepared pan, spreading it evenly over the bottom. Evenly sprinkle on sugar/espresso mixture and mini chocolate chips, then top with the remaining batter, spreading it evenly.

Bake for 35-40 minutes at 350F, just until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and remove the parchment. Let cool completely before frosting.

Confession 1 – I added more mini chips to the filler.

Glaze:
For the glaze, melt together the chocolate and the margarine in a double boiler and stir until smooth. If it is runny, let it stand for a minute or two, but otherwise the chocolate should be thick, smooth, shiny and spreadable. Spread on the top of the cake (the flat bottom side should be facing up, which makes it easy to frost) and allow the frosting to set up before serving.

SUN DRIED TOMATO HOT PINK SPAGHETTI

SUN DRIED TOMATO HOT PINK SPAGHETTI
1 1/2 pounds HOT Italian sausage
1 bunch green onions sliced
2 cloves garlic, minced

4 tablespoons butter
1 cup heavy cream
1 cloves garlic, finely minced
2 tablespoons Classico Sun dried tomato pesto
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

  • Brown saute, onions and garlic. Drain fat.
  • Melt butter in a saucepan. Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly.
  • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.
  • Add to sausage mixture.
  • Serve over pasta of choice.
  • Garnish with Parmesan cheese.
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CARAMEL PRETZEL CRISPS ~ MOCK TURTLES

These are sooooooooooooooooooo simple and sooooooooooooooooooo good too!
CARAMEL PRETZEL CRISPS ~ MOCK TURTLES
1 bag pretzel crackers (regular pretzels work too)
3 rolls ROLOS
1 bag pecan halfs

  • Preheat oven to 350 degrees.
  • Line a cookie sheet with pretzel crackers.
  • Set 2 ROLOs side by side on the crackers.
  • Bake 2-3 minutes, just long enough to soften ROLOs.
  • Press down pecan halves into each ROLO.
  • Cool.
  • Enjoy.




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