My Mom’s Easy Meatballs

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My family has been using this recipe for as long as I can remember.  It’s not spicy at all but it is flavorful and holds it’s shape well in sauce.

I’ve also used this recipe and made *very* small meatballs for appetizers.  After cooking, I put them in a crockpot and mixed in the sauce.  These are also very easy to bake up and freeze for later use.

I’m sorry this picture is a little blurry :/

My Mom’s Easy Meatballs

1 lb ground beef
1/2 cup Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
1 garlic cloves, minced
1/4 cup milk
2 eggs, beaten
salt and pepper

Mix all ingredients together and shape into balls ~ about the size of a golfball.

Brown the meatballs by placing in a shallow baking dish and baking at 350º for 15 minutes until golden brown.

Place hot meatballs into sauce and let simmer while your pasta cooks.

Here’s how I freeze the meatballs ~ I make them up and cook them as above. I let them cool a bit, place on a cookie sheet in the freezer and when they are frozen, transfer to a ziplock. I take out the amount I need for dinner and put them in a pan with a jar of sauce (or more depending on the number of meatballs I am cooking) and let them simmer for 30 minutes at least ~ no need to defrost them first ~ until they are heated through! Very simple!

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Loaded French Fries

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This recipe is a simple way to perk up plain old fries.  I used waffle fries but you could use steak fries or any shape of fry that has a good amount of surface for the ingredients to stick to.  I left off the bacon for the bacon hater in the family.

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Loaded French Fries

4 cups frozen fries
1/2 ~ 1 tsp Montreal steak seasoning
1 cup shredded cheddar cheese
2 ~ 3 chopped green onions
2 tbsps real bacon bits or chopped cooked bacon

Grease a 15×10 baking sheet and arrange fries in it. Bake fries at 450º for the amount of time stated on package.

Take fries out of the oven, sprinkle with seasoning and scatter cheese, onions, and bacon bits over the top and toss to mix.

Bake about 2 minutes longer or until cheese has melted.

Makes 4 servings.

Happy Cooking!

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Hot Ham and Cheese Sandwiches

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What is so special about hot ham and cheese sandwiches you are asking yourself.  When they have this special spread on them, they are special.

Seriously, these things are GOOD!  I used the recipe as a guide to make three sandwiches.  I think you could make up these sandwiches and put them in your freezer and them bake them for 30 minutes or until they are hot and the cheese has melted.

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Hot Ham and Cheese Sandwiches

Spread:
1/4 cup butter, softened
2 tablespoons prepared horseradish mustard
2 tablespoons chopped onions
1 teaspoon poppy seeds
1 teaspoon dill seed or dill weed

Sandwiches:
8 slices Swiss cheese
8 slices cooked ham (you can use as much ham as you like on your sandwiches)
8 sandwich or hamburger buns

Preheat oven to 300º.

Combine butter, mustard, onions, poppy seeds and dill seed or dill weed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.

Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

Makes 8 sandwiches.

Happy Cooking!

my-signature7

Peanut Butter Cup Cookies

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DD and I are heading up to Colonial Williamsburg today for our annual Christmas tea at Christiana Campbell’s Tavern.   I’ll be posting pictures later today or tomorrow.

Continuing with the peanut butter theme, these are fairly popular cookies, too.  They are really easy to make but look like they took some time.  This recipe says to chill the dough but I never do ~ it’s not very sticky.  The recipe only makes 36 for me. These cookies freeze well.

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Peanut Butter Cup Cookies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
about 36-42 miniature peanut butter cups

Combine butter, sugars, egg, peanut butter and vanilla in a large mixing bowl and beat until smooth. Add flour, baking soda and salt to the creamed mixture and beat until well combined. Cover and chill dough.

When dough is chilled, roll in walnut-sized balls and place in greased mini muffin pans. Bake at 375º for 8-9 minutes.

Remove pans from oven and immediately press one peanut butter cup in the middle of each cookie.

Cool in pans for about 10 minutes and then remove and cool completel.y on rack.

Makes 36-42 cookies.

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Merry Christmas Baking!

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Grilled Pineapple with Vanilla Cinnamon Ice Cream

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We lived in Hawaii for a few years and the pineapples were out of this world ~ and very inexpensive, too. They made ice cream out of pineapples (Dole whip for those of you who have had it) that I still think about (the Dole whips at Disney World do not do the whips in Hawaii justice). Anyway, every time I have pineapple, I think about Hawaii. I use lots of pineapple in my kitchen and am always looking for new ways to use it.

This dessert is really good after a heavy barbecue meal. Grilling the pineapple really seems to bring out the sweetness to me. Since the ice cream starts with storebought, it’s easy as well which everyone knows I love. The original recipe came from Coastal Living. This is an old picture and I’ll add a new one when I make it again.

Grilled Pineapple with Vanilla Cinnamon Ice Cream

Pineapple:
1 fresh pineapple
3 tablespoons light brown sugar
1/2 teaspoon cinnamon
1 tablespoon grated fresh ginger

Vanilla Cinnamon Ice Cream:
1 quart vanilla ice cream
1/4 cup milk
2 tablespoons brown sugar
1/4 teaspoon cinnamon

Pineapple:
Peel pineapple, remove and discard pineapple core. Cut pineapple into halves lengthwise. Combine brown sugar, cinnamon, and ginger and rub evenly over pineapple. Heat grill to medium-high. Place pineapple on grill. Grill, covered with lid, 5 to 7 minutes on each side. Remove from grill, cut into 1/4 inch slices. Serve with vanilla cinnamon ice cream.

Ice cream:
Stir together all ingredients. Freeze 1 hour.

Happy Cooking!