Grandma Ellen's Meatballs

 

This recipe was shared with me by my friend MaryAlice. They are yummy meatballs covered in a sweet and tangy sauce, very easy to make. She always serves them over brown rice, so I am also including the recipe I use for making brown rice in the pressure cooker.

Grandma Ellen's Meatballs

1 1/2 lb. ground beef

3/4 c. oatmeal

2 eggs

1/2 c. milk

1 tsp. salt

pepper to taste

1 tsp. Worcestershire sauce

1 Tbsp. dried, minced onion

Mix all ingredients in a large bowl. Using a large scoop or your hands, form meatballs and place them on a baking sheet. 

Sauce:

1 c. brown sugar

1/2 c. vinegar

2 tsp. prepared mustard

1/2 c. barbecue sauce

2 tsp. Worcestershire  sauce

Mix sauce ingredients with a whisk until smooth then pour over raw meatballs in pan. You may have too much sauce to fit in the pan. Extra sauce can be heated in the microwave later. Don't overfill the baking sheet. (see Notes) Bake uncovered in a preheated 350 degree oven for 30-40 minutes. You want the meatballs to be a nice brown on top and the sauce to be thick. Serve over brown rice topped with the yummy sauce.

Brown Rice (for pressure cookers such as the Instant Pot)

2 c. brown rice

2 1/2 c. water

1/2 tsp. salt

Stir ingredients in the pot. Cook on high pressure for 25 minutes. Let rest 10 minutes before releasing the steam. Fluff and serve.

Notes: You can also scoop your meatballs into a 9x13 which will ensure you can cook all your sauce with the meat, but be aware your cooking time will increase by as much as 20 minutes.

Jenny

Oven Tin Foil Dinner

 

I enjoy tin-foil dinners when I'm out camping; but I don't camp all that often, so this is one you can make at home any time of year. It isn't seasoned with the fire smoke, but it's pretty good.

Oven Tin Foil Dinner

7 potatoes, peeled and sliced thin

1 large onion, sliced thin

1/2 lb. carrots, peeled and chunked

1 lb. ground beef

onion powder

garlic powder

salt and pepper

1 tsp. beef bouillon powder

Spray a 9x13 with cooking spray and layer sliced potatoes, onions and carrots. Crumble beef over the top, sprinkle with all seasonings. (You can stir it if you like to distribute everything, or leave it in layers.) Cover tightly with aluminum foil and bake at 400 degrees for 1 hour. Serve with ketchup.

Notes: While living in Michigan, some friends we met spoon cream of mushroom soup over their tin foil dinners before cooking. I think you can assemble whatever ingredients you like, then bake as directed.

Jenny

Super Soft Peanut Butter Cookies

 

I was travelling with my husband last summer from Bozeman to Salt Lake. Since our road took us right past my daughter's home, we arranged to make a quick stop there. She put one of these warm, perfect cookies into my hand as we were driving away; making it a very pleasant trip indeed. If you are a peanut butter fan (like me) this is the best homemade peanut butter cookie I have come across. 

Super Soft Peanut Butter Cookies

1 c. peanut butter
1/2 c. butter, softened

1/2 c. sugar
1/2 c. brown sugar

Cream together, then add:

1 egg
1 Tbsp. vanilla

Stir in:
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt

Drop onto greased baking sheet; flatten with a fork. Bake at 350 degrees for 8 min. Take them out while still doughy looking. Cool, store in an airtight container.

Variation: decrease flour to 1 c. add 1 c. oats and 1 tsp. cinnamon. Yummy and hearty.

Notes: I haven't tried the variation yet.

Jenny

Taco Casserole

 

We loved this! It has all the yummy taste of tacos layered up lasagna-style. We ate it with dollops of sour cream, but after trying it, I would add a bed of lettuce and a sprinkling of sliced olives too. This uses lots of pantry staples, making it a weeknight friendly meal.

Taco Casserole

1 lb. ground beef

1 med. onion, chopped

1/2 green pepper, chopped

Brown this together in a skillet. Add:

1 pkg. taco seasoning

1/4 c. water

1 (8 oz.) can tomato sauce

1 (14 oz.) can corn, drained

1 (14 oz.) can pinto beans, rinsed and drained

Stir together and heat through. 

9 flour tortillas

1 can cream of chicken soup, diluted with 2/3 c. of milk

1 c. grated cheese

In a greased 9x13 pan, layer 3 tortillas, tearing them as needed to make an even layer. Layer 1/2 of the ground beef mix on tortillas. drizzle a little less than 1/2 of the soup over the beef layer.  Add a 2nd layer of tortillas, remaining beef mix, then top with remaining tortillas.  Pour remaining soup over top and spread to cover. Top with cheese, bake uncovered at 350 degrees for 30 minutes. Serve hot with sour cream, guacamole, sliced olives, shredded lettuce, or any other favorite taco toppings.

Notes: This could be spicier using a can of diced chilies in place of the green pepper and adding some Tabasco sauce to the meat mix.  We liked it as is, but a little spice is always nice. 

This could also be a useful make-ahead meal, storing it in the refrigerator after assembly until you are ready to bake it. If you are cooking for a smaller crowd, with a little tweaking, this could be made in two smaller pans, and one could be frozen for later.

Jenny

Quick Buttermilk Rolls

These are delicious, soft, easy to work with and quick for a yeast bread...all the things you look for in a great recipe. Hope you love them too! This recipe came from a book called Country Living Recipes.

Quick Buttermilk Rolls

4 - 4 1/2 c. flour, divided

2 pkg. yeast (or 2 scant Tbsp.)

3 Tbsp. sugar

1 1/2 tsp. salt

1/2 tsp. baking soda

1 1/4 c. buttermilk

1/2 c. water

1/2 c. shortening

Combine 1 1/2 c. flour, yeast, sugar, salt, and soda in a large mixing bowl or the bowl of a mixer fitted with a dough hook. In a small, microwave safe container, combine buttermilk, water and shortening, microwave for 1 min. or until warm.  Gradually add milk mixture to dry ingredients, mixing at low speed with an electric mixer; then beat 3 min. on medium speed. Stir in remaining flour. Knead (by hand or in a mixer) until smooth and elastic, about 5 min. Cover and let rise in a warm place about 45 min. or until doubled in bulk.  Punch down dough. Shape into 1 1/2 inch balls; place on a greased baking sheet. Let rise another 20-30 min.until doubled again. Bake at 400 degrees for 15 min. Yield 2 dozen.

Notes: The buttermilk mixture will look a bit weird when you heat it, don't worry, that is normal. 

Jenny

English Muffin Bread

I have tried making this before, but I had a rather disappointing recipe, so I am glad to find this one, it is a gem, being easy, fast, consistent and yummy. It works up like a batter bread; even though it includes yeast, there is no kneading.  It comes from the Comfort Foods cookbook our local library staff created.

English Muffin Bread
2 pkt. yeast (4 tsp.)
1 Tbsp. sugar
2 c. milk
1/2 c. water
6 c. flour, divided
2 tsp. salt
1/4 tsp. baking soda
cornmeal for sprinkling

1) In a large bowl, combine 3 c. flour, yeast, sugar, salt and soda, set aside.
2) Heat liquids until very warm.
3) Add liquids to flour mixture and beat well.  Stir in remaining flour to make a stiff batter.
4) Grease two loaf pans and sprinkle the bottoms with cornmeal. Spoon batter evenly into both pans and sprinkle tops with additional cornmeal.
5) Cover the pans and let rise in a warm place for 45 min.
6) Preheat the oven (do this about 20 min. before rise is finished) to 400 degrees. Bake for 25 min.
7) Remove bread from pans immediately and let cool on wire rack. To serve, slice and toast.

Notes: Let the bread rise until it is as tall as you want it, it doesn't get an oven spring. I like to eat one loaf and freeze the second for another day. I have also used powdered milk, 2/3 c. added to the dry ingredients and then add a total of 2 1/2 c. water. This is excellent with strawberry jam. Yum.

Jenny

Beef and Bean Taco Filling

My kids love crunchy tacos, and they can eat a mountain of them. I developed this recipe to make the ground beef stretch to fill more tacos, and it is delicious and hearty. If you want other recipes to help with eating meat on a budget, check out Stretch the Meat, Stretch the Dollar.

Beef and Bean Taco Filling
1 lb. ground beef
1 large onion, finely chopped
2/3 c. rolled oats
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
5 Tbsp. taco seasoning
1 1/4 c. water

In a large skillet, brown the ground beef and onion together. If you are using lean ground beef, add the oatmeal toward the end of browning. If you are using ground beef that will need the fat spooned off, brown it and spoon fat before adding the oatmeal, then give the oatmeal a few minutes to brown as you stir it around with the beef a bit.  When all of that is brown, stir in beans, taco seasoning and water and let it simmer about 10 min. Serve in taco shells with your choice of toppings.  Fills about 20 standard size tacos.

Notes: If you don't need this much for your family, you could cut the recipe in half, or you could just freeze the leftovers for a very fast second meal; heat and eat.
Jenny

Macaroni and Cheese- The Good Kind

I like homemade macaroni and cheese only when it is really cheesy and creamy and well seasoned.  I have tried a lot of recipes, with only so-so happiness about them, but at some point, I found a recipe with sour cream in it and thought that might be the secret.  After a few trials, this is my happiness-approved recipe. Hope your happiness approves too.

Macaroni and Cheese
5 Tbsp. butter
5 Tbsp. flour
3 c. milk
3 c. shredded cheese (sharp cheddar is especially good, also Swiss. I usually mix my favorites)
1/4 c. grated Parmesan
1 1/2 tsp. salt
pepper to taste
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Creole seasoning (I like Zatarain's)
3/4 c. sour cream
1 lb. pasta, cooked according to package directions (elbow macaroni if you like)
seasoned bread crumbs

Preheat oven to 350 degrees.  In a 2 qt. microwave safe dish, combine flour and butter, and microwave 1 min. to melt butter, then stir together and whisk in milk.  Microwave a minute or two at a time, stirring between, until thick.  Stir in cheese, seasonings and sour cream.  Grease a 9x13 baking pan. Stir the pasta and sauce together (I usually do this in the 9x13), sprinkle with bread crumbs and a little more Parmesan cheese. Bake for 15-20 min.

Notes: You could use any all purpose seasoned salt blend if you don't have or don't like the Creole
seasoning, the Creole is my current personal favorite. My kids are divided on liking the bread crumbs, if you are in the no crumbs camp, there is no reason you couldn't heat this through in your microwave after you stir it all together, just use a casserole dish that will fit in yours.
Jenny

Swedish Meatballs

I have a love for these, but they take a long time to make from scratch. This recipe is one I developed to use frozen meatballs, and it is oh, so good and fast to throw together. Serve it with Lingonberry jam if you have it, or we enjoy it with homemade plum jam or cranberry sauce.

Swedish Meatballs
1 (12 oz) can evaporated milk
1 1/2 c. water
4 tsp. beef bouillon powder
3 Tbsp. flour
1/2 tsp. nutmeg
1 tsp. dried parsley flakes
a dash of ground allspice

2 lbs. frozen meatballs

In an oven safe dish with a cover (tin foil works) place the frozen meatballs. Combine the milk, water, flour and seasonings in a bowl and whisk to combine. Pour over meatballs. Cover and bake at 375 degrees for 25 min. Stir. Bake uncovered for 15 min. more. Serve over 1 lb. of cooked wide egg noodles, tossed while they are hot with about 4 Tbsp. melted butter.

Yum!

Notes: If you would like a meatball recipe to start from scratch, or for making your own frozen meatballs, try Meatballs for Freezing.

Jenny

Chocolate Easter Eggs

My sister-in-law told me about these candies years ago, but with so many recipes, so little time, I am just getting around to them. We liked them so much! They are from Taste of Home 1997 and were quick to make even though they are a dipped candy. They don't require any cooking other than heating chocolate. Maybe you can try them this year too.

Chocolate Easter Eggs
3/4 c. chunky peanut butter
1/4 c. butter or margarine, softened
1 c. flaked coconut
1/2 c. finely chopped walnuts
1 1/2- 2 c. powdered sugar, divided
2 c. chocolate chips (semi sweet or milk)
2 Tbsp. shortening

In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 c. of the powdered sugar; mix well. Add a little powdered sugar at a time, until mixture is stiff enough you need to work it with your hands, and it will hold its shape well. Shape into small egg-shaped pieces and chill for 1 hour. Place chocolate chips and shortening in a microwave safe bowl and heat for 1 min. stir and heat for additional 30 second intervals, stirring between until all chocolate chips are melted and chocolate is smooth. Dip eggs, placing on parchment or wax paper to harden.

Notes: I use a fork for dipping. I put the egg in the chocolate, roll it with the fork to cover and then lift out on the fork tines, allowing extra chocolate to drain off before placing on parchment.


Jenny

Jessica's Brownies with Buttermilk Icing

This recipe comes from my sister-in-law and makes a large batch of brownies. It has been a go-to for anytime I have to feed a crowd for awhile now, the brownies are compact and sturdy to travel well, but still fudgy and good. I most often just add some chocolate chips and dust the top with powdered sugar, but last week I made them for a women's luncheon and added this Buttermilk Icing. It is a great combination, so I am posting the recipes together.

Jessica's Brownies

3 c. sugar
1 1/2 c. vegetable oil
6 beaten eggs
3/4 c. milk
3 c. flour
3/4 c. cocoa
1 tsp. salt
2 tsp. vanilla

Mix sugar oil and eggs together. Stir in milk. Add dry ingredients and beat until smooth.  Pour into greased sheet pan and bake at 350 degrees for 20-25 min. If you are going to frost them with buttermilk icing, do that while they are warm.



Buttermilk Icing

1/2 c. butter or margarine
1/4 c. cocoa
1/3 c. buttermilk
3-4 c. powdered sugar
1/2 tsp. vanilla

In a small saucepan, combine butter, cocoa and buttermilk and heat to boiling. Remove from heat and let cool slightly, then add 2 c. powdered sugar and vanilla and stir until smooth. Add more powdered sugar and stir until the mixture starts to thicken and look fudgy. Pour over brownies and spread smooth. Cool before cutting.

Notes: You can make these ahead and freeze them. If you want you can add about a cup of chocolate chips to the batter before spreading in the pan.

Jenny

Peanut Pudding Dessert

I made this yummy fluff for the 4th of July family dinner this year, and my sister-in-law asked if I would post it here.  I love peanut butter! This cool layered dessert comes from Taste of Home 2005.

Peanut Pudding Dessert
1/2 c. cold butter
1 c. flour
2/3 c. chopped, dry roasted peanuts

In a bowl, cut butter into flour until crumbly.  Stir in peanuts. Press into an ungreased 9x13 baking dish and bake at 350 degrees for 16-20 min. or until browned.  Cool on wire rack.

1 (8 oz.) package cream cheese, softened
1 c. powdered sugar
1/3 c. peanut butter
1 carton (8 oz.) whipped topping, thawed
2 3/4 c. cold milk
1 large package (5.6 oz.) instant chocolate pudding mix
additional peanuts for garnish

In a mixing bowl, beat cream cheese, powdered sugar and peanut butter until smooth.  Fold in 1 1/2 c. whipped topping. Carefully spread over crust.
In a bowl mix milk and pudding for 2 min. then let stand 2 min. to soft set.  Carefully spread over cream cheese layer. Top with remaining whipped topping.  Garnish with additional peanuts or chocolate curls if desired. Refrigerate until serving. Yield 15-18 servings.

Jenny

Creamy Caramels

I made these for Christmas this year, and it is the best caramel recipe I've tried yet, so I'm putting it here for safe keeping.  Taste of Home cookbook, 1996 is the source.

Creamy Caramels
1 c. sugar
1 c. dark corn syrup
1 c. butter or margarine
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla

Line an 8 inch square pan with foil and butter the foil. Set aside. In a saucepan, combine sugar, corn syrup and butter, and bring to boil over medium heat, stirring constantly. Stop stirring and boil slowly for 4 min. Remove from heat and stir in milk.  Reduce heat to medium low, and cook until candy thermometer reaches 234 degrees, (soft ball stage), stirring constantly.  Remove from heat, stir in vanilla.  Pour into prepared pan and cool. Remove from pan, cut into 1 inch squares and wrap in waxed paper. Yield 64 pieces.

Notes: My single complaint about this recipe is that my foil stuck to my caramels, so I may try parchment paper next time.  You will need to adjust your candy thermometer to your altitude.

Jenny

Parmesan Oven Chicken

This recipe comes from a community cookbook (my favorite kind!) and it is yummy and really easy to make. The breading becomes lovely and crispy on top while it bakes. The crumbs will actually cover two more thighs and four more drumsticks nicely, you just can't see them because I baked them in another pan.

Parmesan Oven Chicken
2-3 lb. cut up fryer chicken (I used only legs and thighs)
1 sleeve saltine crackers, crushed fine (about 2 cups)
3/4 c. grated Parmesan cheese (the powdery kind like Kraft)
1/4 c. parsley flakes
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 cube butter or margarine, melted

Rinse chicken pieces and pat dry with paper towel.  Combine cracker crumbs, cheese, and seasonings.  Roll chicken pieces in melted butter, then in crumbs. Place in a greased 9x13 pan. Spoon any leftover crumbs over the top of the chicken, drizzle any remaining butter over the top.  Place in a preheated 375 degree oven and bake for an hour. Serve this with a yummy potato salad or baked potatoes and some rolls.

Notes: According to the recipe, this can also be baked for 3 hours at 250 degrees.  The advantage of a slow baking is a bit like a crock pot, set it early and forget it for a time.

Jenny

Sausage and Rice Skillet

This recipe is easy and satisfying.  It comes from a book called the I Hate To Cook Book and in there, it goes by the name Dr. Martin's Mix.  My family loved it.  It is sure to become one of the Cheater Pants Meals in my arsenal.

Sausage and Rice Skillet
Crumble 1 to 1 1/2 lbs. sausage in a skillet and brown it.  Pour off a little of the fat and add:
1 green pepper, chopped
1/2 c. chopped onion
2-3 celery sticks, chopped
2 c. raw rice
4 c. chicken broth (or water and bouillon cubes to make this amount)
1 Tbsp. Worcestershire sauce
1/2 tsp. salt

Turn vegetables and rice in the sausage drippings for a minute, then add the liquid.  Bring to a boil, reduce heat, cover and simmer for 20 min. or until rice is tender.

Notes: You don't see the green pepper in here, because I had a yellow one, and I neglected the celery and the children were happy about that, but don't count on it next time kids! (Depends on the number of distractions, as to how many mistakes I make in a recipe.  Frankly, its a miracle that anything turns out right around here ever.)

Jenny

Congo Bars

This recipe has all the taste and texture of lovely chocolate chip cookies and the convenience of just spreading it in the pan and baking once. Perfect for an afternoon snack, or a midnight treat (if they last that long at your house--they don't here!)

Congo Bars
2/3 c. oil
2 1/4 c. brown sugar
1 tsp. vanilla
4 eggs
3 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped nuts (opt)
1 c. chocolate chips

Stir oil and brown sugar together, add eggs and vanilla and mix well. Add flour, baking powder and salt and mix. Stir in nuts and chips last. Batter will be stiff. Spread into a 10x15 jelly roll pan and bake at 350 for 25 min. Cut into squares while warm.

Jenny

School Day Raisin Cookies

These are really scrumptious with their maple flavoring, we absolutely loved them!  This recipe comes from a cookbook published in 1953 called Family Cookbook by Parent's Magazine.  The step to rinse the raisins is probably not necessary now, but I still did it, as I had no way to measure the liquid amount that would be left on the raisins and therefore be part of the recipe. :)

School Day Raisin Cookies
3/4 c. raisins
1 1/2 c. rolled oats
3/4 c. brown sugar
1/2 c. oil
1 egg, slightly beaten
1 c. flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. maple flavoring
1 tsp. vanilla
Rinse raisins and drain, set aside. In a mixing bowl, combine oats and sugar.  Stir in oil and eggs.  Add dry ingredients and stir together.  Stir in raisins and flavorings.  Drop by teaspoonfuls onto greased baking sheet. Bake at 400 degrees 8-10 min. Cool on wire rack, makes 3 dozen cookies.

Jenny

Candied Popcorn (Butter Rum or Cinnamon Bear)

This is some pretty yummy, addicting stuff!  My sister brought a bag of each flavor to a family reunion and we all enjoyed it.  The photo is the Butter Rum flavor, you can tell because there are no adorable red bears.

Candied Popcorn (Butter Rum or Cinnamon Bear)
6 quarts popped, salted popcorn
2 cubes butter (1 cup)
1 1/2 c. sugar
1/2 corn syrup
1 tsp. vanilla
1 tsp. flavoring of choice (imitation rum extract or cinnamon-the kind used to flavor lollipops)
4 c. mini marshmallows
1 c. toffee bits (not the kind with chocolate) or 2 c. cinnamon bears

In a saucepan, combine butter, sugar, and corn syrup.  Heat to a boil, reduce heat and cook for 4 minutes.  Remove from heat, stir in vanilla and flavor of choice, and marshmallows.  Stir until marshmallows are melted.  Pour over popcorn and stir to coat.  Sprinkle in toffee bits or cinnamon bears and cool.

Notes: I used margarine in this and it worked fine. The toffee bits I used were made by Heath and called Bits o' Brickle.  If you can find the mini cinnamon bears, use those. Or you could cut the bears in half...or not. No one really likes dead bears.

Jenny

Oatmeal Coconut Cookies

Soft and chewy, these make a great afternoon snack.

Oatmeal Coconut Cookies
2 c. quick oats
2 c. brown sugar
1 c. melted margarine
2 1/2 c. flour
2 eggs, well beaten
1 c. coconut
1 tsp. vanilla
1 tsp. baking soda, dissolved in 1 Tbsp. hot water

Combine oatmeal and sugar.  Add margarine and blend.  Add flour and mix well.  Add eggs, mix again, then add coconut and vanilla, blending soda solution in.  Drop on to greased baking sheets.  Bake 10 min. at 350 degrees.

Jenny

Cheesy Garlic Biscuits

These will remind you of the ones you get at Red Lobster.  If you don't have Bisquick on hand, you can mix up your own with this recipe: Quick Mix

Cheesy Garlic Biscuits
3 1/2 c. Bisquick or Quick Mix
1 c. shredded cheddar cheese
1/4 tsp. garlic powder
1 1/3 c. cool water
In a bowl, combine Bisquick and cheddar and stir to coat cheese in flour.  Add garlic powder and water and stir to mix (dough will be sticky).  On a greased baking sheet, spread the batter, leaving it about 1/2 inch thick.  It doesn't matter if it is just a mass in the middle, just make it an even thickness.  Cut through dough with a pizza cutter into squares.  Bake in a preheated 400 degree oven for 10-12 min.  While the biscuits bake, combine the ingredients for Garlic Spread.

Garlic Spread
1/4 c. melted butter, or margarine
1/4 tsp. garlic powder
1/4 tsp. onion powder
pinch of salt
1/2 tsp. dried parsley

Remove biscuits from the oven and immediately brush with Garlic Spread. Redefine cut spaces with tip of a knife if needed, break apart to serve.
Jenny