Meatballs:
1 onion, very finely chopped
1 1/2 sleeves saltine crackers, finely crushed
2 pounds ground beef
3 eggs
salt and pepper
3 Tbsp honey mustard
1/2 cup ketchup
1 tsp Worcestershire sauce
Sauce:
1/4 cup ketchup
3/4 cup barbecue sauce
1 cup brown sugar
Preheat oven to 400 degrees. In a large bowl, place onion, cracker crumbs, ground beef, 3 eggs, salt and pepper, honey mustard, and 1/2 cup ketchup, and Worcestershire sauce. Using your hands, mix well. Line 2 cookie sheets with foil and spray with non stick cooking spray. Roll the meat into 2 inch balls and lay them out evenly on the trays. Bake them in the oven for 20 minutes. While the meatballs are cooking, combine 1/4 cup ketchup. 3/4 cup barbecue sauce, and brown sugar. When the meatballs have a crispy dark brown exterior, take them out of the oven and drizzle about 2 teaspoons of sauce over each one. Put back in the oven for 15 minutes to allow the sauce to heat through and get all sticky and wonderful.
Makes approximately 48 meatballs.
I love to cook, but I get bored cooking the same things all the time. So, over the years I've collected quite a few recipes....and thrown away almost as many. These are the ones that made it through the taste tests.
Monday, November 14, 2016
Corn & Ricotta Pasta
1 pound medium shells pasta, cooked and drained
3 cans corn, drained
1/2 large red onion, chopped
2 large cloves garlic, minced
4-6 oz fresh spinach
1 container ricotta cheese (15 oz)
1/2 tsp dried basil
Combine the corn, onion, and garlic in pan and saute until tender, about 4-6 minutes. Season with salt and pepper. Toss pasta and spinach in pan with vegetables and stir until spinach is wilted. Mix in ricotta cheese and basil.
Serves 4
3 cans corn, drained
1/2 large red onion, chopped
2 large cloves garlic, minced
4-6 oz fresh spinach
1 container ricotta cheese (15 oz)
1/2 tsp dried basil
Combine the corn, onion, and garlic in pan and saute until tender, about 4-6 minutes. Season with salt and pepper. Toss pasta and spinach in pan with vegetables and stir until spinach is wilted. Mix in ricotta cheese and basil.
Serves 4
Sunday, November 6, 2016
Chicken Noodle Casserole
2 cups uncooked egg noodles
2 cups cubed cooked chicken
16 oz package frozen peas, carrots, green beans and corn
1 1/2 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp salt
1/2 tsp pepper
1/2 cup chopped onion
3 Tbsp melted butter
1 tsp garlic powder
1/4 tsp basil
Cook noodles according to package directions. In a large bowl, combine remaining ingredients. Drain noodles and add to chicken mixture. Transfer to greased 13x9 baking dish. Bake at 375 for 30-40 minutes, or until all is heated through.
2 cups cubed cooked chicken
16 oz package frozen peas, carrots, green beans and corn
1 1/2 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp salt
1/2 tsp pepper
1/2 cup chopped onion
3 Tbsp melted butter
1 tsp garlic powder
1/4 tsp basil
Cook noodles according to package directions. In a large bowl, combine remaining ingredients. Drain noodles and add to chicken mixture. Transfer to greased 13x9 baking dish. Bake at 375 for 30-40 minutes, or until all is heated through.
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