Thursday, February 4, 2016

Sweet N Sour Meatballs




I have not made the meatballs in this recipe, just the sauce.  I was in a hurry one day so I put all of the sauce ingredients in the crock pot, dumped in frozen, pre-cooked meatballs (I know, I know, what a shame but I needed a quick meal) with the pineapples.  The sauce did not thicken like I believe it would have on the stove top, but it was still good.  Served it over rice and with a veggie.  Enjoy!  

Sauce Ingredients


1/2 cup loosely packed brown sugar
1/2 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon low-sodium soy sauce
2 1/4 cups pineapple juice
1 tablespoon cornstarch
One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
1 tablespoon sriracha hot sauce
1 cup drained small pineapple chunks
Steamed long-grain rice, for serving
2 tablespoons sliced green onions, for garnish



Directions
In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.

Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.

Serve over steamed rice, garnished with green onions.



All-Purpose Meatballs:

5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
2 tablespoons olive oil


All-Purpose Meatballs:
To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.

To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.

Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

Recipe courtesy of Ree Drummond


Picture and recipe Source: The Food Network

Monday, February 1, 2016

Just Like Reese's Peanut Butter Candy



I guess I have had a sweet tooth the past few weeks haha!  I will add the chocolate you use makes a difference so next time I will try the milk chocolate chips as stated in the original recipe.  I used chocolate almond bark because I had a bunch leftover from Christmas and it wasn't the same.  This recipe was super easy and a hit with the kiddos.  I keep going back to my friend Rachelle's recipe blog at To Die For Recipes.  Its pretty amazing!  Link below.



Just Like Reese's Peanut Butter Candy

2 cubes butter or margarine, melted
1 pkg graham crackers, crushed
2 1/2 c. powdered sugar
1 c. peanut butter, (I use smooth)
1 pkg. milk chocolate chips

Combine first 4 ingredients until completly incorporated. Spread mixture into an ungreased 9x13 pan. Melt chocolate and pour over peanut butter mixture, spreading evenly with a spatula. Cool completely and cut into squares. (I refrigerate them to speed up the cooling process.)

Recipe and Picture Source: To Die For Recipes

Pina-Colada Better Than Sex Cake

We all know the chocolate version of this cake with the Skor Bars and the caramel.  This was an easy, delicious twist on that recipe.  I made it for the missionaries and they loved it.  Only thing I would change is to poke more holes to make the entire cake more moist. 


1 box yellow cake mix
1 can crushed pineapple
1 can sweetened condensed milk
1 container or frozen whipped topping or fresh whipped cream (I recommend fresh)
1/3 c. toasted coconut (optional)

Bake cake according to directions on the box in a 9x13 pan, do NOT over cook! After hot cake come out of the oven, using the end of a large mixing spoon or fork, poke holes all over cake. Pour sweetened condensed milk over the cake, and spread to make an even layer. Drain crushed pineapple slightly, then coat the cake evenly with pineapple. Place cake in the fridge for at least 3 hours or up to 12 hours. When ready to serve, evenly spread whipped cream or whipped topping over the cake,and sprinkle with toasted coconut for garnish. Store in the fridge.

Recipe and Picture Source: To Die For Recipes

Sunday, December 13, 2015

Perfect Homemade Hot Chocolate

Perfect Homemade Hot Chocolate

Since we now live somewhere with a cold season (yay!) I introduced my kids to hot chocolate.  I never knew it was so simple to make.  I am never buying the packaged stuff again!  I also tried a recipe that you put into the crockpot with sweetened condensed milk and chocolate chips.  It was so rich....it reminded me more of pudding.  This recipe though tastes like classic hot chocolate.



The Perfect Homemade Hot Chocolate Recipe

1 TBSP Hershey's cocoa powder
1/2 c white sugar
1/4 c milk (original recipe calls for skim, but I used 2%)
1 3/4 c milk (to add at later on)
Whipping cream (optional-Mels addition)

Directions (copied and pasted from the original source):
1. Stir together the cocoa powder and sugar in a medium saucepan.

2. The cocoa powder is going to be lumpy, and that’s ok. Just get them blended together.

3. Add 1/4 cup of skim milk. This is where the secret part comes in.  See how the cocoa and milk don’t want to mix together very easily?  We’re going to force them to love each other. 

4. How can you force it? By applying heat.  Bring the mixture to a low boil over medium high heat, stirring constantly.  

5. I let it boil for a minute or two, until the sugar is dissolved an no longer grainy.  Be sure to stir, stir, stir.  Don’t let it burn!

6. Once it’s all good and mixed together, I add the rest of the milk. I’m not going to lie—I didn’t even measure this out, I just poured straight from the jug.  I think it was about 1 3/4 cup.   If you like a super sweet hot chocolate you could add less, if you like it less sweet, add more milk. This recipe is totally flexible, folks.   

When you add the cold milk, you’ll need to turn the heat back up to get the temperature hot again.  You can let this simmer on the stove as long as you’d like, depending on how scalded your taste buds like to be when you sip hot drinks. When I make it for kids I don’t let it heat back up after adding the milk and it makes it just lukewarm enough for my six year old’s tender mouth.

Recipe Source : Unskinny Boppy

Wednesday, November 18, 2015

Carmel Apple Pie

With Thanksgiving around the corner, I always remember my friend Robyn's Carmel Apple Pie.  It was incredible and I am so glad she shared the recipe with me.  I plan to make it this weekend at a pie night I am hosting so we will see how it goes!  Robyn introduced me to Pie Nights in when we lived near each other.  It was a family tradition in her family to get everyone together the day before Thanksgiving just for pie since everyone was usually too full to eat it after being stuffed at Thanksgiving.  Each family brings one pie as their entrance ticket and then they get to try a wide variety of pies.  I am excited to host my first one!  




1 recipe pastry for single-pie-crust (or just buy a pie crust--that may be cheating, but it's what I usually do :)
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup butter
1/2 cup granulated sugar
3 T all-purpose flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups thinly sliced, peeled cooking apples
1/2 cup chopped pecans (optional)
1/4 cup caramel ice-cream topping
 
Directions:
1. Prepare pastry crust. On a lightly floured surface, roll out dough to a 12 inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired
2. For crumb topping, stir together brown sugar, 1/2 cup flour, and the oats. Using a pastry blender, cut in butter until the topping resembles coarse crumbs. Set aside
3. In a large mixing bowl stir together the granulated sugar, 3 T flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.
4. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25-30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans (I never actually use the pecans since my family doesn't care for them), then drizzle with caramel topping. Cool on a wire rack.
 
 
Pastry for Single-crust pie:
In a bowl stir together 1-1/4 cups all-purpose flour and 1/4 tsp salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4-5T cold water total, sprinkle 1 T of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Recipe Source: Robyn L.

Monday, August 31, 2015

Fish Taco Sauce

Thee best fish tacos I ever had was in Hawaii at a friends home.  Her husband Scott had just caught fresh ahi and fried it up with a little olive oil and pepper in a frying pan (no salt).  He said the biggest mistake people make when making fish is over-salting.  Serve fish with corn tortillas, chopped cabbage and this amazing dressing.  Cheryl makes the dressing to taste, so experiment!

All ingredients are to taste.

mayo-2 cups
lime zest-3 to 4 limes (maybe 3)
lime juice-4-5 limes (maybe 3-4)
cajun seasoning-1 to 2 tsp
minced garlic-2 tsp?
tobassco sauce- 1/2 to 1 tsp

Mix together.


Recipe Source: Cheryl Z in Hawaii


Thursday, July 16, 2015

Homemade Buttermilk Syrup

 
 
Buttermilk Syrup
Author: 
Cook time: 
Total time: 
Serves: 4
 
Delicious Buttermilk Syrup
Ingredients
  • ¾ cup buttermilk
  • 1 cup of sugar
  • ½ cup unsalted butter (1 stick)
  • ½ tsp baking soda
  • 1 tsp vanilla
Instructions
  1. In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil. Once it's at a complete boil, let it boil for 1 minute. Take off heat and whisk in baking soda and vanilla. It will foam up during the boiling, and especially when other ingredients are added. Serve with your favorite pancakes or waffles. Best served warm.
 
Recipe Source: Six Sisters Stuff