Meatballs

These meatballs are really easy to make and are good to keep in your freezer to have any time. Plus they can be used with many different sauces. This is a recipe that you will make ahead of time though.

3 lbs ground beef
5 oz. can evaporated milk
1 cup dry oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup chopped onions
1/2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder

1. Combine all meatball ingredients. Shape into walnut sized balls. Place on waxed paper-lined cookie sheets. Freeze. When fully frozen, place in plastic bag and store in freezer until needed.
2. When ready to use, Place frozen meatballs in slow cooker. Pour any type of sauce whether it be barbecue or red sauce. Cover and cook on high for 1 hour. Stir, then turn it to low and cook 6-9 hours. This recipe makes a lot of meatballs. I didn't even use half of the meatballs and it served 6 people with leftovers.

Chocolate Peanut Butter Bars

There are some times when I just have to have some chocolate and peanut butter. So I decided that I would make these wonderful bars. If you love Chocolate and Peanut Butter together then these bars will rock your world! I got this recipe from Nestle's Toll House Cookbook found here.




Ingredients:
2 Cups of Peanut Butter, divided
3/4 Cup (1 1/2 sticks) Butter
2 Cups of Powdered Sugar, divided
3 Cups of Graham Cracker crumbs
2 Cups of Chocolate Chips, divided

Directions:
1. Grease a 9 X 13 pan. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy.
2. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels.
3. Press evenly into prepared baking pan. Smooth top with spatula.
4. Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth.
5. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

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Caramel Popcorn

It has been a very long time since I have posted. I have tried a lot of recipes in the past 2 months I just haven't had time to post them. If you are craving something sweet I have the perfect thing for you. This microwave caramel popcorn is extremely easy and delicious. This recipe came from The Worldwide Ward Cookbook by: Deanna Buxton. It is such a good cookbook and it would be a good one to have if you are looking for a good one.



Ingredients:
1 Cup brown sugar
1/2 Cup butter
1/2 Cup corn syrup
1.2 teaspoon vanilla
1/2 teaspoon baking soda
4 quarts popped popcorn or two bags microwave popcorn

1. In a large glass bowl, combine brown sugar, butter and corn syrup. Cook in the microwave for 5 minutes; you don't need to stir it.
2. Remove from microwave. Stir in the vanilla and baking soda. The mixture will foam up.
3. Pour mixture over the popped corn and stir. Shape it into balls or just eat it from the bowl. Makes about 20 popcorn balls.

When I made this I cut the recipe in half, but remember to cut the microwave time in half as well. If not make sure to use hot pads, so you won't burn yourself on the hot bowl. Good Luck and enjoy!

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Taco Soup

There are times when the weather puts me in a mood for a certain type of food. Last week it rained for about 2 days. It was a warm kind of rain, where you open the windows listening to the raindrops as you curl up on the couch with a book or movie, and some popcorn. Well I was in the mood for some soup. Rain makes me want to have soup. This recipe is very simple and it takes items that you probably already have in your pantry.

Taco Soup
1 lb. ground beef, drained (you can use ground turkey as well)
28 oz. crushed tomatoes
15 1/4 oz. can corn, undrained
15 oz. can black beans, undrained
15 1/2 oz. red kidney beans, undrained
envelope of ranch mix
envelope of taco seasoning
onion (optional)

Brown ground beef and Drain. Add the remaining ingredients and warm it up until it is hot throughout. It usually takes about 10 minutes on medium heat. You can serve with chips, cheese, sour cream, or anything else that you desire. Enjoy!

Cinnamon Roasted Almonds

This recipe is really easy and makes a delicious snack that you will end up coming back for more.
I will post pictures of them soon so you can see what the finished product looks like.

Cinnamon Roasted Almonds
 

1 cup white sugar
½ tsp. salt

2 tsp. cinnamon

1 egg white

1 tsp. vanilla

4 cups almonds

Preheat oven to 250. Cover a baking sheet with, foil, parchment paper, or grease it well. In small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.

Chicken Tenders

This recipe is really easy, fast, and tastes delicious.

Chicken Tenders

Picture served with Ranch Dressing

Ingredients:
3 boneless skinless chicken breasts (about 1 pound) Cut crosswise into 1/2 inch strips.
2/3 cup Original Bisquick mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
1 egg slightly beaten
3 Tablespoons butter or margarine, melted

Note: to save time you can get the chicken already cut in strips

1. Heat oven to 450 degrees. Line a cookie sheet with foil and spray with cooking spray.
2. In a 1 gallon resealable plastic bag, mix Bisquick mix, cheese, salt, and paprika.
3. Dip half of the chicken strips into the egg, then place in the bag. Seal the bag and shake to coat. Place the chicken on the cookie sheet. Repeat with the remaining chicken. Drizzle butter over chicken.
4. Bake 12-14 minutes, turning halfway through bake time until no longer pink in the middle

Serve with Ranch or Barbecue sauce.

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