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