Party Meatballs

A staple at every church potluck or Super bowl Sunday partayyyyy!

Mix and put the following ingredients into crockpot on low:

*Note: half recipe below for family of 5 to 7-ish.  :)

1 can crushed pineapple (with juice)
18 oz bottle BBQ Sauce
18 oz grape jelly
2 small bags meatballs

Serve with rice.


Picture Source: Natasha's Kitchen
** Def want to try the meatball recipe and sauce recipe on the picture source!  It looked awesome!

Banana Pancakes

Makes 4 twelve inch pancakes

• Ingredients:
• 
  
• 1-1/2 cups all purpose flour, spooned into measuring cup and leveled off 
• 2 tablespoons sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 small, over-ripe banana, peeled (the browner, the better)
• 2 large eggs
• 1 cup plus 2 tablespoons low fat milk
• 1/2 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted

INSTRUCTIONS

1. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
2. In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
3. Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
4. Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.

Picture and Recipe Source: Once Upon A Chef

Chicken Zucchini Casserole

INGREDIENTS

1 package (6 ounces) stuffing mix

3/4 cup butter, melted

3 cups diced zucchini

2 cups cubed cooked chicken breast

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 medium carrot, shredded

1/2 cup chopped onion

1/2 cup sour cream

Directions

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. 
• Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.  
  

Substitute cream of chicken soup for cream of mushroom soup for all of the mushroom lovers in your life.  

Photo and Recipe Source: Taste of Home

7 Layer Bars/Magic Cookie Bars

Ingredients

• 12 whole (rectangle) graham crackers (about 1 & 1/2 pkgs)
• 1/2 cup butter, melted (salted or unsalted)
• 1 cup chocolate chips (milk or semi-sweet)
• 1 cup white chocolate chips
• 1 cup butterscotch chips
• 1 cup pecan pieces or other chopped nuts 
• 1 cup shredded coconut flakes
• 14 oz can sweetened condensed milk

Instructions

1. Blend graham crackers in a food processor or blender until fine crumbs. Add melted butter to crumbs, mix, and flatten onto the bottom of a lightly greased 9x13-inch baking dish. (Can line dish with parchment paper to lift bars out of pan for easy cutting.) 
2. Drizzle some of sweetened condensed milk over the crust (about 1/3 of the can). Sprinkle with chocolate chips, white chocolate chips, butterscotch chips, nuts, and coconut flakes. Drizzle the remaining sweetened condensed milk evenly over the top.
3. Bake at 350 degrees Fahrenheit for 25-30 minutes, until center bubbles and edges brown. 
4. Allow to cool completely before cutting into bars. To Freeze: Leave a bit of space in between the bars on a sheet tray so they don’t stick together. Freeze bars, then transfer to a freezer safe plastic bag, with wax/parchment paper between the bars, if stacking. Thaw in refrigerator or eat straight from the freezer.

Recipe Notes

*TIP: I like to use parchment paper in my baking dish to easily lift the bars out of the pan, cut off the crusty edges, and then cut them into bars.

Photo and Recipe Source: Dessert Now Dinner Later

No Bake Cheesecake

I have tried a few "no bake cheesecake" recipes and this by far was my family's favorite one.  I am so glad I stumbled upon it.  Thanks Google and Baked By An Introvert!  I liked that it set up well due to the whipping cream, whereas other versions are more runny in my experience.  In fact, the filling  would make an excellent fruit dip!  Just sayin.  I also used a store-bought graham cracker crust to make it super easy and fast.  You do need to plan ahead though because it needs time to set up in the refrigerator.  I added fresh berries to put on top and my family loved it!

No-Bake Cheesecake

Ultra creamy and smooth No-Bake Cheesecake is exactly what hot summer days call for. The luscious cheesecake filling rests on a graham cracker crust and it all comes together in a snap.

 Prep Time 25 minutes

 Chill Time 6 hours

 Total Time 6 hours 25 minutes

 Yields 15 servings

 Calories 280 kcal

 Author Jen Sobjack

Ingredients

For the crust

• 1 and 1/2 cups graham cracker crumbs from about 1 and 1/2 sleeves
• 6 tablespoons unsalted butter melted

For the filling

• 24 ounces cream cheesesoftened
• 1 and 1/2 cups confectioners' sugar sifted
• 1 tablespoons vanilla extract
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1 cup cold heavy whipping cream

Instructions

Make the crust

1. Line the bottom of a 9-inch springform pan with foil or parchment paper: set aside.
2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
3. Press the mixture firmly into the bottom and an inch up the sides of the prepared pan. Set in the freezer while you make the filling.

Make the filling

1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
2. Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
3. Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
4. If using a stand mixer with paddle attachment, switch to the whisk attachment and add the heavy cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thick and stiff.

   
   

   5.  Pour the filling over the prepared crust and spread to the edges of the pan.  Refrigerate at least 8 hours.  

   
   

Tips for no bake cheesecake

• Plan ahead. The cheesecake doesn’t require baking but it does need to refrigerate for at least 8 hours.
• Get those graham cracker crumbs well coated with butter! The butter will harden once cooled, acting as the “glue” that holds the crust together.
• Use full-fat cream cheese for best results.
• Make sure the cream you are using is indeed “heavy whipping cream”. The higher fat content will allow the cream to whip up thicker which is needed to hold the filling together.

Recipe and Photo Source:  Baked By An Introvert

Michelle W's Pecan Pie

Best ever pecan pie and that is saying something because I make my own every year.  This version had the right amount of everything.  Just perfect!

Combine:
1 c dark corn syrup
3 eggs
1 c sugar
2 tbsp melted butter
1 tsp vanilla

Then mix in:
1 1/2 c pecans

Pour into pie crust

Bake at 350 degrees for 60-70 minutes.

Recipe Source:  my friend Michelle W.

Michelle W's Pie Crust

This was the best pie crust I have ever had!  I have never made a successful pie crust so I will need to try this at Thanksgiving time.  Lucky for me she was willing to share.


For a SINGLE PIE CRUST:
-Can double the recipe for 2 single pie crusts.


1 1/2 c flour
1/2 tsp salt
1/2 c lard
1 tbsp room temperature butter
-(optional, she accidentally left it out of the pies she made for me and it was still the best pie crust I have ever had).
4-5 tbsp cold water
-(she fills an 8 oz glass with ice water, adds about 1 tbsp apple cider vinegar to it and spoons out 4-5 tbsp from it.  When I asked her why the vinegar, she said she took a class from an award wining pie maker and she does it....so she doesn't question that kind of genius haha!

Mix flour and salt.  Cut in lard.  Mix in water with a fork-or throw it all in the food processor, as another friend suggested haha!

For a DOUBLE PIE CRUST (top and bottom):
2 c flour
1 tsp salt
2/3 c lard
5-7 tbsp water
1 tbsp butter


Recipe Source, my friend Michelle W.