LOTSA MOZZARELLA MEATBALLS

♥ LOTSA MOZZARELLA MEATBALLS ♥

Ingredients:
2 lb ground beef
1 lb ground sausage
1 cup Italian breadcrumbs
1 Tbsp Italian seasoning
4 eggs
2 Tbsp garlic powder
1/2 tsp salt
1/2 tsp pepper
5 individual pieces of string cheese
Vegetable Oil
2 cans of traditional spaghetti sauce (I use Hunt’s)
Directions:
Slice each piece of string cheese in half lengthwise, then cut each half lengthwise again. Slice each quarter into small pieces.
Mix first 9 ingredients together in a large bowl.
Pour 2 cans of spaghetti sauce in crock pot.
Heat oil in frying pan while forming meatballs. I use a tablespoonful per meatball.
After browning meatballs add them to the spaghetti sauce.
Cook on high for 1 hour or until thoroughly cooked then keep on warm until ready to serve.
They make great meatball sandwiches too!!!!

Paula Deen Crock Pot Macaroni and Cheese

:) Paula Deen Crock Pot Macaroni and Cheese!! :)

Ingredients->

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs ( can omitted the eggs)
1/2 cup sour cream
1 (10 3/4 ounce) cans condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions->

Boil the macaroni in water for six minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2 1/2 hours, stirring occasionally.

Courtesy www.food.com

Cheesy Bacon Bombs

  Here’s all ya have to do:
Ingredients
1 can (8 ct.) Pillsbury Grands Flaky Layers Biscuits
1 block of mozzarella cheese
1 package of bacon (I suggest thick cut bacon)
Toothpicks or larger wooden skewers
Oil (I used Canola, but you could use vegetable oil as well)

The original recipe for this calls for smaller squares of the cheese, so I changed it up a bit by cutting larger squares and using 1/2 pieces of the raw biscuits instead of 1/4’s.  Regardless, the aim of this is to wrap the cheese block in raw biscuit, then wrap it in a piece of bacon and fry it in 350° oil until all sides are nice and golden brown.  Set on paper towels to drain and cool for a few minutes.

As good as these were, you can easily see how you could let your imagination run wild with this simple recipe.  I’m thinking of adding a piece of jalapeño, maybe mixing up the kind of cheese you use and hit it with a bit of raspberry preserves for a bit of sweetness on the finish.  Try your own and let me know in the comments below what come up with!

HOMEMADE EGG NOODLES

HOMEMADE EGG NOODLES
2 cups flour (all purpose)
1/4 teaspoon salt
2 medium eggs
1/4 cup water...
In a large bowl combine the flour and salt. Make a hole in the flour, like a well. Crack the eggs into the hole.
Using you hands or large spoon mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough.
Knead the dough a few minutes to get it nice and smooth (5-10 min.) You may need to dust it with a little flour to keep it from sticking to your hands.
When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out.
Use a rolling pin and a floured surface roll dough out real thin, as the noodles will poof out when they cook. Cut into strips or the the shape you want. Let the noodles rest and dry for about 20-30 min if you can.
Cook in a broth that's boiling and then reduce to simmer for 25-30 minutes.

Crockpot Beef Stroganoff

The Absolute BEST Crockpot Beef Stroganoff


2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire
1/2 cup water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika
In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.
Cook on Low for 8 hours.
Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
Oh my gosh! This was so good and so easy.
Oh, and I doubled it the second time I made it.
So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.

Slow Cooker Peach Dump Cake Recipe

Ingredients

1. 29 oz Del Monte Sliced Peaches in Heavy Syrup
2. 1 tsp cinnamon
3. 16.5 oz yellow cake mix
4. 3/4 cup pecans (chopped)
5. 1 stick butter (sliced)
6. Non-stick cooking spray

Instructions

Spray crock pot with non stick cooking spray. Layer remaining ingredients into crock pot in order shown. DO NOT MIX. Just sprinkle the ingredients on top of each other. Turn the crock pot on high for 2 hours. Remove from heat and enjoy with ice cream!

By The Country Chic Cottage

Crabby Crescents

Crabby Crescents
Makes 24
.
1 can (8 oz) refrigerated crescent rolls
1 package (3 oz) cream cheese, softened
3/4 cup chopped cooked crabmeat (the imitation stuff will work too)
1 chopped green onion
1 tsp old bay seasoning
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1 egg white, beaten
.
1. Heat oven to 375°F. Spray cookie sheet with cooking spray.
2. Unroll dough on work surface, pinch the seams to seal
3. Cut into 6 rows by 4 rows to make 24 squares.
4. In small bowl, mix cream cheese, crabmeat, onion, old bay, and red pepper.
5. In another bowl, mix egg white with a fork till frothy.
6. Spoon 1 teaspoon crab mixture 1/2 inch from 1 corner of 1 square. Starting with same corner, working diagonally, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner.
7. Lightly brush exposed corner with egg white.
8. Roll moistened corner of dough over roll; press to seal.
9. Place on cookie sheet.
10. Brush outside with more egg white.
11. Repeat with remaining squares and filling.

12. Bake 10 to 15 minutes or until golden brown.

EASY GARLIC CROUTONS

Ingredients
5 cloves garlic, peeled and lightly pounded
1 tablespoon finely chopped parsley leaves
1/2 teaspoon salt or to taste
1/4 cup olive oil
4 pieces bread, cut into 3/4-inch cubes (about 6 cups)
1/4 cup finely grated fresh Parmesan
Directions

Preheat the oven to 350 F.
In a small saucepan combine the garlic, parsley, salt, and the oil and simmer the mixture for 3 minutes. Discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a single layer on a cookie sheet lined with parchment paper.
Bake in the middle of oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 5 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

Beef Empanadas

Beef Empanadas
(makes 12 empanadas)
Ingredients
FILLING
1 large slice hearty white sandwich bread, torn into quarters
2 tablespoons plus 1/2 cup low-sodium chicken broth
1lb lean ground beef chuck
salt and pepper
1 tablespoon olive oil
2 medium onions, chopped fine (about 2 cups)
4 cloves garlic, minced
1 teaspoon ground cumin
1 1/2 teaspoons hot paprika
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
3/4 teaspoon dried oregano
1/2 cup cilantro leaves, coarsely chopped
2 hard-cooked eggs, coarsely chopped
1/3 cup raisins, coarsely chopped
1/4 cup pitted green olives, coarsely chopped
4 teaspoons cider vinegar
DOUGH
3 cups unbleached flour
1 cup masa harina (or unbleached flour as substitute)
1 tablespoon sugar
2 teaspoons salt
12 tablespoons unsalted butter, chilled and cut into 1/2" cubes
1/2 cup cold vodka
1/2 cup cold water
5 tablespoons olive oil
Directions
Process the bread and 2 tablespoons chicken broth in a food processor or blender until a paste forms (about 5 seconds). Add beef, 3/4 teaspoon salt, and 1/2 teaspoon pepper and pulse until the mixture is combined (about 6 to 8 1-second pulses).
Heat oil in a skillet over medium-high heat until shimmering. Add onions and cook,      stirring frequently, until beginning to brown (about 5 minutes). Stir in garlic, cumin, paprika, cayenne, oregano, and cloves. Cook until fragrant (about 1 minute). Add the beef mixture and cook, breaking the meat into 1" pieces with a wooden spoon until browned (about 7 minutes). Add the remaining 1/2 cup chicken broth and simmer until the mixture is moist but not wet (3 to 5 minutes). Transfer the mixture to a bowl and cool 10 minutes. Stir in cilantro, eggs, raisins, olives, and vinegar. Season with salt and pepper to taste, and refrigerate for at least 1 hour or until cool.
Meanwhile, work on the dough. Process together 1 cup flour, the masa harina, sugar, and salt in a food processor or blender until combined (about two quick pulses). Add the butter and process until homogeneous and the dough resembles a wet sand. Add the remaining 2 cups flour and pulse until the mixture is evenly distributed around the bowl (4 to 6 quick pulses). Turn the mixture out into a large bowl.
Sprinkle vodka over the mixture and use your hands to mix the dough until it becomes tacky and sticks together. Divide the dough in half, then divide each half into 6 equal pieces. Transfer the dough pieces to a plate, cover with plastic wrap, and refrigerate until firm (about 45 minutes).
To assemble, place 2 baking sheets in the oven and preheat to 425F. Remove the dough from the refrigerator. Roll each dough piece out on a lightly floured work surface into 6" circles about 1/" thick. Cover each dough round with plastic wrap while rolling the remaining dough. Place about 1/3 cup filling in the center of each dough round. Brush the edges of dough with water and fold the dough over the filling. Trim any ragged edges, then press the edges to seal. Crimp the edges with a fork.
To bake, remove the hot baking sheets from the oven and brush with 2 tablespoons olive oil. Return to the oven for 2 minutes. Brush the empanadas with the remaining tablespoon oil. Carefully place 6 empanadas on each baking sheet and cook until well browned and crisp (25 to 30 minutes), rotating the baking sheets halfway through baking. Cool the empanadas on a wire rack 10 minutes before serving.
Enjoy!

Recipe adapted from Smitten Kitchen

Grow Your Own Rock Candy

Materials
2-3 cups of sugar
1 cup of water
Skewers/candy sticks
A jar or glass
A large saucepan
Clothespins
Optional additions
Food coloring
Candy flavoring
Note:  You can easily double and triple the above recipe.  We wanted to make a whole rainbow of rock candy colors, so we ended up using 10 cups of water and close to 30 cups of sugar.  As long as the sugar to water ration is close to 3:1 the rock candy will grow.
Method
Combine equal parts of sugar and water in a saucepan and heat until all of the sugar is dissolved

Then slowly add more sugar in small amounts until it will no longer dissolve in the water

The water should start to look a little cloudy.  That is the point when no more sugar is dissolving and the perfect sugar saturation has been reached.  Basically, you are creating a saturated sugar solution (a solution in which no more sugar can dissolve at a particular temperature) The amount of sugar verses water used should be roughly 3:1.  Add candy flavoring if desired, and then continue to heat the water until it comes to a simmer.
Remove the sugar-water from the heat, and allow it to cool.  While it is cooling you can prepare your skewers or candy sticks.  Cut the skewers to a desirable size for the jars you are using.  Then dip the sticks in water and roll them in sugar.

Allow the sugar coated sticks to dry.  While those are drying you can prep your jar(s).  Once your sugar-water is cool enough pour it into jars and add food coloring if desired.  Then, once the sticks are dry place them in the jar(s).
You want to make sure that the sugar coated sticks are completely dry before placing them in the jars.  The rock candy needs the sugar to grow on, and if the sugar on the sticks isn't dry it will dissolve in the water.  It is also important to make sure that the sticks are not touching the bottom or sides of the jar

That's it!  It is now time to sit back and observe the jars.  Rosie and Jewel loved checking on their jars each day.  This was what our rock candy looked like after just one day.

After three days












After one week

After a week we were happy with how much our rock candy had grown, but you could leave yours in the jars longer if desired.  Once you are happy with the growth just remove the candy sticks from the jars, and place them on a plate to dry.  Once dry you will have a yummy treat to enjoy

(I found this project/recipe on another blog but I have no idea where - sorry I cannot give credit... I remember doing this same thing back when I was young too... so I had to share... )

UNSTUFFED CABBAGE CASSEROLE

UNSTUFFED CABBAGE CASSEROLE

The very easy shortcut of stuffed cabbage rolls.

Serves: 6

INGREDIENTS

2 pounds cabbage

2 tablespoons olive oil

1 pound lean ground beef

1 large onion, chopped

4 cloves garlic

1 teaspoon tomato paste

½ cup tomatoes, diced

¼ cup chopped parsley

½ teaspoon black pepper

1 teaspoon dried mint

Salt to taste

1 and ¾ cup cooked rice

2 tablespoons lemon juice

Add Italian Sausage to Your Baked Ziti.

INSTRUCTIONS

Divide the cabbage into layers and blanch them in boiling water until tender. Drain well and chop them roughly.

Heat a pan on medium heat and add ground beef. Cook until it releases and then absorbs its juice.

Add onions, garlic and olive oil and cook stirring for 5-10 minutes.

Add in tomatoes and tomato paste and stir well.

Season with salt, black pepper and dried mint.

Finally add cooked rice, lemon juice and chopped cabbage. Cook over medium low heat for 5-10 minutes.

Preheat oven to 350F (175C).

Spray a casserole dish with olive oil. Pour the mixture into it and bake for 45 minutes.

Not so Stuffed, Stuffed Peppers

Not so Stuffed, Stuffed Peppers

4 peppers (1 yellow, 1 red, 2 green) chopped

8 oz fresh mushrooms chopped

1 lb ground beef or turkey

1/3 cup chopped onion

1 (14.5 oz) diced tomatoes

1 t Worcestershire sauce

1 cup uncooked brown rice

1/2 cup water

1 cup shredded Cheddar cheese

2 cans tomato soup

salt and pepper to taste

Fry onions, meat and mushrooms; drain well, I use a strainer to be sure to remove all fat. Add everything to crock pot and mix; cook for 5-6 hours for somewhat crisp peppers, longer for softer peppers.

Ranch Potatoes

Ranch Potatoes

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes

1 can cream of mushroom soup, undiluted

1 1/4 cups milk

1 envelope ranch dressing mix

1 1/2 cups shredded cheddar cheese, divided

salt and pepper

6 slices bacon, cooked and crumbled

Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish.

In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender

Delicious, Quick And Easy Sticky Buns

Delicious, Quick And Easy Sticky Buns

Ingredients...

(makes 1 dozen)

1 (10 ounce) can refrigerated biscuit dough

2 tablespoons margarine, melted

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

2 tablespoons dark corn syrup

1/4 cup chopped pecans

Directions

1. Cut each biscuit in half and form each piece into a ball.

2. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .

3. Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.

via allrecipes