Meatballs

This recipe was in the latest Food and Family magazine from Kraft foods. I thought it looked good even though I'm not usually a big meatball fan, and the two gravy/ sauces intrigued me. I did the tomato sauce recipe with about half and froze the rest of the meatballs

The Best Meatballs

2 lbs Ground Beef

1 box Stuffing mix for Chicken

1-1/4 c Water

2 Eggs

Bake at 400 15-18 minutes

Tomato-Basil Cream Sauce

Mix 1 jar (14 oz.) spaghetti sauce

2 oz. cubed Cream Cheese 

 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Creamy Brown Gravy

Mix 1 jar (12 oz.) beef gravy,

1/2 cup  Sour Cream and 2 Tbsp.

chopped fresh parsley

in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Mixing up the ground beef with eggs and water

add stuffing mix

Bake for 15-18 minutes at 400 (or longer if yours are huge like mine) :-)

For the sauce

Add meatballs

It's kind of a glorified spaghetti, but it's good . :-)

Butterscotch Swirl Cake

This is a recipe from Taste of Home and I've only been wanting to make it now for about a year. :-) The directions look a lot more complicated than it really is.

Butterscotch Swirl Cake

1 cup butter, softened

2 cups sugar
6 eggs
3 teaspoons rum extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant butterscotch pudding mix
3/4 cup butterscotch ice cream topping

BUTTERSCOTCH GLAZE:
1/4 cup butter, cubed
1/4 cup packed brown sugar
2 tablespoons milk
1 cup confectioners' sugar
1 teaspoon vanilla extract

1/4 cup chopped pecans
 
Directions:


In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition.

Transfer 2 cups of batter to another large bowl; beat in the pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.

Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For glaze, in a small saucepan, combine the butter, brown sugar and milk. Bring to a boil. Remove from the heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans. Yield: 12 servings.

Butter, Sugar, 5 Eggs creamed

Rum and Vanilla Extracts added

Mix in dry ingredients and sour cream alternately, after batter is mixed up take out 2 cups and put in different bowl

Add last egg, butterscotch pudding mix, and butterscotch topping to the 2 cups of batter

Mix together

Pour half of the original batter in the greased and floured pan, then pour half of the butterscotch batter on top and swirl

Pour the rest of the original batter in, and then the rest of the butterscotch batter and swirl, place in oven and cook for 65-70 minutes.

For the frosting, boil milk, brown sugar and butter in saucepan

After it starts to boil, remove from heat, beat in vanilla and powdered sugar

Sprinkle the nuts over the top

Flaxseed Smoothie

This recipe was in Guideposts. The smoothie is supposed to help lower your cholesterol since it has fruit and flaxseed in there. :-) I'll post the original recipe, but I used Blueberries instead of Strawberries, and I'm sure you could use whatever kind of juice you wanted too and it would taste good.

Flaxseed Smoothie

1 c Frozen Strawberries

1 Banana

2 c Ice Cubes

1/4 c ground Flaxseed

Welch's Strawberry Breeze Juice

Put everything in a blender

Pour in juice until blender is full. Blend.

 Yum!

Zucchini Chicken

This is an adaptation of a recipe from my uncle James

Zucchini Chicken

Boneless, skinless Chicken

Zucchini, grated(med size for every piece of chicken)

Parmesan Cheese

Flour

Salt

Pepper

Onion Powder

Garlic Powder

Olive Oil

A non stick skillet would be best, place the chicken in pan, drizzle olive oil over the top

Sprinkle Flour over the top while cooking, brown each side with the flour

Sprinkle Parmesan Cheese and other spices over your Zucchini and mix together

Spread Zucchini over the top of the chicken, place a lid over the top and let the chicken and zucchini cook for about 15-20 minutes

Slow-Cooker Lasagna

This is from Kraft Foods.

Slow-Cooker Lasagna

1 lb. ground beef

1 jar (26 oz.) spaghetti sauce

1 cup water

1 container (15 oz.) Ricotta Cheese (I used Cottage Cheese)

2 cups Shredded Mozzarella Cheese, divided

1/4 cup Grated Parmesan Cheese, divided

1 egg

2 Tbsp. chopped fresh parsley (I used dried)

6 lasagna noodles, uncooked

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Browning the meat...and I seasoned it too.

I just added everything into the meat so I save myself time and dishes. :-)



Spoon the first layer down

Put the noodles on top. Rinse and repeat. End with meat layer

After it's done cooking, sprinkle on remaining cheeses and let melt

Potato Casserole

Another one of those recipes that everyone else but me seems to know about and it's nice that you can do lots of different things to change it up. ( I know my aunt throws chopped onions in there too) You can also make this in a crockpot. (so I hear)

Potato Casserole

1 bag Frozen Hashbrowns

1 can Cream of Chicken

2 cups grated Cheese

1 cup Sour Cream

Bake at 350 for 25-30 minutes

Potatoes, Sour Cream, Cream of Chicken

Mixed together with everything, but I saved out some of the grated cheese for the top, and I put some Feta in the mixture.

Sprinkled the remaining grated cheese on top and baked

Mine could have been cooked longer but my husband and child were getting rather impatient. :)

Baked Chicken with Dijon and Lime

Adapted from Paula Deen, or rather Bobby Deen. ;-)

Bobby’s Baked Chicken with Dijon and Lime

1 (3 1/2 lb) chicken, cut into 8 pieces ( I just used boneless, skinless chicken breasts, but it would probably be better with thighs)
3 Tbs Dijon Mustard
1 Tbs Mayo
1 Garlic Clove, minced
Finely grated zest and freshly squeezed juice of 1 Lime
3/4 Tsp pepper
Salt to taste
Chopped parsley to garnish



Preheat the oven to 400. Rinse the chicken and pat dry. In a bowl, whisk together the mustard, mayo, garlic, lime zest and juice and pepper. Season the chicken generously with salt. Pour the mustard-mayo mixture over the chicken, tossing well to coat. In a large baking pan, arrange the chicken in a single layer. Bake until it is cooked through; breasts take about 30 minutes and legs will need 5 to 10 minutes more. Serve the chicken with pan juices drizzled over top and garnished with chopped parsley.