Meatballs

2 eggs

1/2 cup water

1 cup fine bread crumbs

3/4 quarters teaspoon salt

1/4 teaspoon pepper

1 clove garlic, minced

3/4 pound ground beef

1/4 pound ground pork

1/2 cup grated Parmesan cheese

Olive oil for frying

Mix the eggs, water, bread crumbs, salt, pepper and garlic in a medium bowl. 

Let stand 5 minutes.

Combine the ground beef and pork with the cheese. Mix in the egg and bread crumbs mixture thoroughly.

Shape into balls of desired size and fry on all sides in olive oil in skillet set over medium heat, 

turning as needed, until meat is cooked thoroughly and juices run clear. makes 8 servings.

(thank you uncle Tom)

Dirty Snowballs and Mudballs

your favorite cake mix
your favorite frosting
almond bark
semi-sweet chocolate chips OR
Baker's Chocolate or your favorite flavor chocolate

bake cake as directed ..let cool completely..crumble cake in a large bowl ..take frosting and empty into the crumbled cake..mix well..refrigerate for about an hour..in the meantime melt Almond Bark or Chocolate using a double boiler ..let cool slightly..take cake mixture by the spoonful and roll into 1-2 inch balls..dip cake balls into melted Almond Bark or Chocolate ..place on wax paper and let chocolate harden..

(Thank you Linna)

Cherry Winks

3/4 cup shortening
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
2 1/14 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup maraschino cherries- chopped
2 1/2 cups crushed cornflakes cereal
10 maraschino cherries- halves

Preheat oven to 375 F
cream shortening with sugar, mix eggs, milk, and vanilla
sift together the flour, baking powder, baking soda and salt.
add flour and mix well
stir in chopped cherries
shape teaspoonful sized chunks of dough into balls, roll each in crushed cornflakes.
place on cookie sheet and top each cookies with half cherry pieces.
bake for about 10-12 minutes.

Rum Balls

4 oz. semi sweet chocolate (baker's chocolate)

4 oz. bitter chocolate (unsweetened baker's chocolate)

1 stk of butter

4 cups powdered sugar

2 tbs dark rum

sprinkles..cocoa powder..optional

 

In a double boiler melt chocolates and butter,stir in powdered sugar,then stir in rum.Let stand in bowl or remove to container of your choice,let cool completely.When cooled,using a spoon scoop small amount of chocolate.. roll chocolate in hands shaping into balls..roll in sprinkles or cocoa powder..or finely chopped nuts..place in fridge til firm.

 

(thank you Linna for sharing)

Hummingbird Cake

Cake:
3 cups all-purpose flour
2 cups sugar
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 8oz. can crushed pineapple
w/juice
1 cup cooking oil
3 large eggs,well beaten
2 cups chopped banana
(3 banana's)
1/2 cup finely chopped walnuts or pecans(optional)
1 1/2 tsp vanilla

Glaze:
1 tbs melted butter
1 cup sifted powder sugar

1) preheat oven to 325 degrees.generously grease a 10 inch tube or flute pan.
2)To make the cake:In a large mixing bowl,stir together the flour,sugar,cinnamon,
baking soda and salt.
3)remove 2 tbs of the juice from pineapple.Set aside for glaze.
4)Add the pineapple,oil,eggs,banana,nut and vanilla to the flour mixture.
Stir until just blended(do not beat)
5)Pour the batter into the prepared pan.Bake in the 325 degrees oven about
1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in the pan for 15 minutes.Invert the cake onto a wire rack and remove the cake from pan.
Cool completely.
6)TO make glaze:In small mixing bowl,combined the melted butter and the powdered sugar.
Add enough of the reserved pineapple juice to make a glaze of drizzling consistency.
Drizzle the glaze over the cooled cake.

Chocolate Gooey Butter Cookies

   

    1 (8-ounce) brick cream cheese, room     temperature
    1 stick butter, at room temperature
    1 egg
    1 teaspoon vanilla extract
    1 (18-ounce) box moist chocolate cake mix
    Confectioners' sugar, for dusting

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Peanut Butter Cookies

    2 cups peanut butter
    2 cups white sugar
    2 eggs
    2 teaspoons baking soda
    1 pinch salt
    1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes

Oatmeal Cookies

1/2  cup (1 stick) plus 6 tablespoons butter, softened
3/4  cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1-1/2  cups all-purpose flour
1  teaspoon baking soda
1  teaspoon ground cinnamon
1/2  teaspoon salt (optional)
3  cups Quaker® Oats (quick or old fashioned, uncooked)
1  cup raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

    Prep Time: 20 min
    Cook Time Time: 08 min

Bruschetta

 

 

2 Tomatoes diced

2 tbs Onion diced

2 tbs Extra Virgin Olive Oil

2 tbs Balsamic Vinegar

1 tsp Basil (dried or fresh)

small dash of Salt and Pepper

 

Dice tomatoes and onion put in small bowl,add the olive oil,vinegar,basil,salt and pepper.Mix well.Refrigerate 30 minutes or longer..Serve on toasted bread.

 

(thanks Linna!)

 

 

 

 

Chocolate Chip Cookies

2 1/4 All-Purpose Flour

1 tsp Baking Soda

1 tsp Salt

1 cup (2 sticks) Butter,softened

3/4 cup Granulated Sugar

3/4 cup Packed Brown Sugar

1 tsp Vanilla Extract

2 lg Eggs

2 cups Semi-Sweet Chocolate Chips

1 cup chopped nuts (optional)

Preheat oven to 375' f.Combine flour,baking soda,and salt in a small bowl.Beat butter,granulated sugar,brown sugar and vanilla extract in a large bowl until creamy.Add eggs,one at a time,beating well after each addition.Gradually beat in flour mixture.Stirin morseles and nuts.Drop by round tablespoon onto ungreased cookie sheets.

bake for 9-11 minutes or until golden brown.Cool on baking sheets for 2 minutes;remove to wire rack to cool completely.

 You can substitute the chocolate chip for your favorite flavor.I used Butterscotch.

Easy Hot Wings

10 Chicken wings-cut at the joints, tips discarded (makes 20 wing dings)
2 eggs (mixed like you're making scrambled eggs)
3 cups of flour
seasoning salt (any u like)
3 cups of vegetable or canola oil
3 cups of 'red hot' cajun hot sauce
2 tbsp of butter
1 tsp cumin
1tsp cayenne pepper

Wash and pat dry chicken after cutting. Heat oil until hot in a frying

pan. Put flour and seasoning salt together in a bowl and mix it

together. Take chicken, one peice at a time and drench in eggs,

then roll in flour/seasoning mixture. Put chicken in frying pan and

cook until done.

While the chicken is cooking, in a seperate pan heat up the hot

sauce, butter, cumin, and cayenne pepper. When chicken is done

place on a paper towel ligned plate to drain grease, then take

chicken and drench it in the hot sauce mixture one at a time, then

remove and place in a seperate bowl so the hot sauce can saturate

into the skin of the chicken. Serve with some type of cool

refreshing side as the wings will be quite spicy
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CROCK POT PEANUT CLUSTERS

1 16 oz dry roasted salted peanuts
1 16 oz. dry unsalted dry roasted peanuts
1 pkg choc ships - reg size bag
1 4 oz. bar of german chocolate
2 pkgs of vanilla almond bark

Layer in order, with the lid on, cook for 3 hours on low ... stir and spoon out onto wax paper. I like to put them in red and green mini muffin papers for Christmas

(Thank you Tonya for sharing)

Hoopy's zesty pasta

Cook some penne, farfalinni or fusilli as per instructions and drain well.

Chop some black olives and stuffed green olives into slices and add to the pasta. Add a small jar of green or red pesto – I prefer red personally. Then chop up some chorizo or pepperoni or salami and toss that in too.

Give it a stir – return to the heat then place in bowls.  Grate fresh parmesan add salt and pepper to taste and serve.


(thank you hoops for sharing)

Quick chocolate cookies

2 tsp vanilla
2 cups sugar
1/4 cup coco
1/2 cup shortning
1/2 cup milk

place these ingredients in a large pan on the stove

heat above ingredients stirring constantly to boiling and boil for  1 minute , remove from heat

in a sperate bowl place 1/2 cup peanut butter and 3 cups oatmael
CAREFULLY  place ingredients from bowl into  pan
mix together thuroughly

place  in 2 or 3 inch round drops on WAX PAPER  and let cool

(thank you grant for sharing)

Apple Dessert Pancake

5 tbs sugar
1 tsp cinnamon
2 tbs butter   
2 medium apples(peeled,cored,thinly sliced)
1/3 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
2 eggs,separated
1/3 cup milk
sour cream,whipped cream,ice cream or yogurt(optional)

1)in a small bowl,combine 2 tbs of the sugar with the cinnamon.set aside.
2)in a 10' skillet,with an oven-safe handle,melt the butter.swirl the skillet to coat the entire
bottom with the melted butter.sprinkle the cinnamon=sugar mixture evenly over the melted butter.
3)Add the apples,cover and cook over low heat for 5 minutes,stirring once.Remove from heat.
Preheat oven to 400 degrees.
4)Meanwhile,in the medium mixing bowl,stir together the flour,baking powder,salt,egg yolks and milk.
Beat with whisk until smooth.
5)In another medium mixing bowl,using an electric mixer,beat the egg whites with the remaining sugar until
soft peaks form(tips curl). Carefully fold egg white mixture into the flour mixture.
6)Pour the batter over the apples in the skillet.bake at 400 degrees,uncovered,for 10-15 minutes or
until golden brown and puffy.
7)Remove the skillet from the oven.Loosen the edges of the pancake with a spatula.invert a flat round
serving plate.

(ty linna)

Pizza Dough

2 1/4-3 1/4 cups Bread Flour or All-Purpose Flour
1 pkg Active Dry Yeast
1/4 tsp Salt
1 cup Warm Water (120'-130')
2 tbs Cooking Oil
Cornmeal

in a large bowl combine,1 1/4 cups of the flour,yeast,and salt.Add the water and cooking oil.Beat with electric mixer on low speed for 30 seconds,scraping the sides of the bowl constantly.Beat on high for 3 minutes continuing to scrape sides of the bowl.Using a wooden spoon stir in as much as the remaining flour as you can.Flour surface-knead dough 6-8 minutes.Adding enough of the remaining flour to make a modestly stiff dough that is smooth and elastic.Cover dough and let stand(rest) for 10 minutes.Preheat oven to 375'. Grease a 12 inch pizza pan,iron skillet or deep dish.Bake for 20-25 minutes

(ty linna)

Pineapple Upside Down Cake

1/2 cup butter or margarine
1 cup firmly packed brown sugar
3 (81/4-ounce)cans pineapple slices,undrained
( I use 1 can crushed pineapple)
10 pecan halves
11 maraschino cherries,halved
2 large eggs,separated
1 egg yolk
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Melt butter in a 10 inch cast iron skillet over low heat.Sprinkle brown sugar in skillet.Remove from heat.
Drain pineapple1/4 cup juice.Cut pineapple slices in half,reserving 1 whole slice.Place whole pineapple slice in center of skillet.Arrange 10 pineapple pieces in a spoke fashion around whole slice in center of skillet.(Mind you,you don't have to do these steps if you're using crushed pineapple.)
Place pecan halves and cherry halves between each piece of pineapple..or arrange them the way you like if you're using crushed pineapple.

Oks...beat 3 eggs yolks at medium speed with electric mixer until thick and pale in color,gradually add 1 cup sugar,beating well.
Combined flour and next 3 ingredients;stir well.Add egg yolk to mixer alternately with reserved pineapple juice.Stir in vanilla.
Beat egg whites and cream of tartar at high speed with mixer until stiff peeks form;fold into batter.Spoon batter evenly over pineapple in skillet.
Bake at 350 degrees F. for 45-50 minutes or until set.Invert onto a serving plate immediately!Cut and serve as desired.

(thanks Linna)

Lemon Tassie Cups

1 (3-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/2 cups all-purpose flour
1/4 teaspoon salt

Lemon Curd Filling:

3 large lemons, zested and juiced
1 cup sugar
4 eggs
1/2 cup butter, melted

Preheat the oven to 350 degrees F.

For the Tassie Cups: Place all of the ingredients in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.

Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of ungreased miniature muffin tins. Bake for 20 minutes, until lightly browned.

For the Filling: Place the zest and sugar in a food processor and process until combined. Add the lemon juice and eggs and process until smooth. Slowly add the butter to the mixture, pulsing as you go.
Place the mixture in the top of a double boiler and cook over simmering water for about 5 minutes, until thick and sugar has dissolved.

Remove tassie cups from muffin tins, spoon lemon curd in the center and serve.

Cook's Note: Lemon curd will keep in a jar in the refrigerator for up to 3 weeks.


Raspberries are optional.
(thanks Linna!)

Spinach & Bacon Quiche

6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until
the egg mixture is set. Cut into 8 wedges.

(thank you Linna!)

Caramel Cake

1 cup (2 sticks) butter,at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

For the Filling:

1 cup (sticks) butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract

For the Frosting:

1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream,or more if needed
1 (16-ounce) box of confectioners sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts,optional

Direction for cake: Preheat oven to 350 degrees F.Grease and flour 3 (9 inch) baking pans.
Using an electric mixer,cream butter until fluffy.Add granulated sugar and continue to cream well for 6-8 minutes.Add eggs 1 at a time,beating well after each addition.Add flour and milk alternately to creamed mixture,beginning and ending with flour.Add vanilla and continue to beat until just mixed.Divide batter equally among prepared pans.Level batter in each pan by holding pan 3 or 4 inches above counter dropping it flat onto counter.Do this several times to release air bubbles and assure you of a more level cake.Bake for 25 minutes or until golden brown.

For Filling:While cakes are baking,in a saucepan,combine butter,brown sugar,and milk.Cook and stir over medium heat for 3-5 minutes.Remove from heat and stir in vanilla.

Bake to cakes.Remove cake layers from oven and allow cakes to remain in pans as you prepare to stack and fill.Remove first layer and invert onto cake plate.Pierce cake layer with a toothpick over entire surface.Spread 1/3 of filling mixture on cake layer.Top with a second layer(cake)repeat process.Top with last layer and repeat process again.

(cake Notes)As I stack layers together,I stick them with toothpicks to prevent cake from shifting.

For Frosting:Melt butter in a saucepan over medium heat and stir in brown sugar and cream.Bring to a boil,and transfer to a mixing bowl.Add confectioners sugar and vanilla.Beat with a handheld electric mixer until it reaches a spreading consistency.At this time it may be necessary to add a tablespoon of heavy cream,or more,if frosting gets to thick.Just be sure to add cream in small amounts because you can always "add to"but you can't take away.Frost cake and sprinkle to with chopped nuts,if desired.

(Thanks for sharing with us Linna!)

Mustard Potato Salad

9 large potatos (You can adjust quantity to fit how ever many u are cooking for with the potatos and eggs)
5 eggs
3 dill spears and a half cup of the pickle juice
3 cups of Mayonnaise
1 1/2 cup of yellow mustard
1 tbsp salt
pinch of pepper

Peel and boil potatos until they are soft, but not too soft as u would when making mashed potatos, at the same time have the eggs boiling.

When the eggs are done, drain them and peel them quickly occasionally putting them under cold water as to not burn your hands. They must be peeled while still hot or when you peel them    they will fall apart.

Drain potatos as well , and put them in a large mixing bowl. You may take a fork and stab into the potatos a bit to get them into smaller peices.

Cut eggs up into 1/4 of an inch size peices, add to potatos.
Take the three dill spears and dice them into small peices and add to potatos as well.
Add mayonnaise, mustard, pickle juice, salt and pepper and stir until all is blended. Refridgerate.

(Thank you Karen for sharing)- pic coming soon!

Red Beans and Rice

1 lb. hard red kidney beans
6 ham hocks
14 C. water, divided
2 1/2 C. celery, fine chop
2 C. onion, fine chop
2 C. green bell pepper, fine chop
5 bay leaves
2 tsp. pepper
2 tsp. dried thyme
1 1/2 tsp. garlic salt
1 1/2 tsp. dried oregano
1 tsp. cayenne pepper
1/2 tsp. black pepper
1 Tbs. hot sauce (I use the cajun style red hot but tobasco works
    too)
1 lb. mild or hot sausage, cut diagonally into 1 inch pieces
                                                              4 1/2 C. hot cooked rice



Cover the beans with water 2 inches above the beans. Let stand
overnight. Drain before using. Or cover with water, bring to a boil,
remove from heat and let stand covered for 1 hour.


Place the ham hocks, 10 C. of water, the celery, onions, bell
pepper, bay leaves and seasonings in a 5 1/2 quart saucepan.
Cover and bring to a boil over high heat.
Reduce the heat and simmer until meat is tender, about 1 hour.
Remove the ham hocks and set aside.


Add drained beans and 4 C. of water to the pan. Bring to a boil,
reduce the heat and simmer 1 hour, stirring often. Stir in sausage
and simmer until the beans start to break up, approximately 30 to
45 minutes.


Scrape the bottom of the pan often to ensure that the beans are
not sticking. Take the ham hocks and add to the beans and
sausage. Stir and cook 20-30 minutes more or until ham is heated
through and falling off the bone. Serve over cooked rice.


(Thank you Karen for sharing!)- picture will be added soon!!

Jessi's Banana Cake and Cream Cheese frosting

1  1/2 cups Bananas mashed and ripe

2 tsp lemon juice

3 cups of flour

1 1/2 tsp baking soda

1/4 teaspoon of salt

3/4 cup butter softened

2 1/8 cups of sugar

3 large eggs

2 tsp vanilla

1 1/2 cups of butter milk

Frosting

1/2 cup butter softened

1 8 oz package of cream cheese

1 tsp vanilla

3 1/2 cups icing sugar

 

 

Preheat Oven at 275  grease and flour a 9x13 pan

In a small bowl mix mashed bananas with the lemon juice and set aside

In a medium bowl mix flour baking soda and salt set aside

in a large bowl mix  cream 3/4 cups butter 2 1/8 cups sugar until light and  fluffy

beat in eggs one at a time then stir in 2 tsp of vanilla

beat in the flour mixture alternately  with the butter milk

stir in the banana mixture

put in pan and stick in oven for 1 hr or until tooth pick comes out clean

 

Frosting

 

mix the butter and cream cheese till smooth

beat in 1 tsp of vanilla

add sugar icing and beat on low speed until combined then on high speed until frosting is smooth 

 

(Thank you Jessi for the wonderful recipe!!)

Snowballs

1/2 cup powdered sugar
1/4 teaspoon salt
1 cup butter, softened
1 teaspoon vanilla extract
2 1/4 cups flour
additional powdered sugar

Preheat oven to 400 F.
Cream butter, sugar and vanilla until fully mixed. Add flour with salt to creamed mixture, blend throughly.  Shape into 1-inch balls and bake 8-10 minutes. Do     not brown. Then roll in powdered sugar while still warm.

Honey Ginger Chicken

1 whole chicken, cut
3 tablespoons diced onion
2 tablespoons soy sauce
1 tablespoon finely diced ginger 
1 teaspoon diced garlic
2 tablespoons honey
1/4 cup diced green onions

PreHeat oven to 425 F
Marinate chicken pieces in a oven safe dish. Mix together onion, soy, ginger, garlic and honey in a bowl; drizzle over chicken. Cover and place in the fridge for one hour, turning chicken over once
Bake in oven for half an hour. Turn chicken and sprinkle with green onion, then bake for another fifteen minutes, when chicken is tender.