Meatballs
2 lbs. hamburger 1 c. oatmeal, quick or old-fashioned
2 eggs 1 tsp. Salt
1/3 c. onion, finely chopped 1 tsp. Worcestershire
1/3 c. milk
Preheat oven to 350 degrees. Combine all ingredients and form into balls. A medium sized scoop makes really quick work of this! Bake for 30 minutes in a 9 x 13 pan. Drain and place back in the pan.
Sauce
1 ½ packed c. brown sugar 1 T. mustard (any kind works great)
2 ¼ c. barbecue sauce 1 clove garlic, minced (or use garlic
¾ c. white vinegar powder)
1 T. Worcestershire sauce
Mix all ingredients together in a saucepan. Heat and stir till sugar dissolves.
Pour over meatballs after heating for 30 minutes. Bake for an additional
30 minutes, stirring occasionally. Serve over rice.
Monday, January 18, 2010
Saturday, January 16, 2010
Christmas Crunch Salad by Jonell Hansen
4 c fresh broccoli florets
4 c fresh cauliflowerets
1 md red onion chopped
2 cups cherry tomatoes halved
Dressing
1 cup mayo
1/2 cup sour cream
1-2 TBS sugar
1 TB vinegar
salt/pepper to taste
4 c fresh cauliflowerets
1 md red onion chopped
2 cups cherry tomatoes halved
Dressing
1 cup mayo
1/2 cup sour cream
1-2 TBS sugar
1 TB vinegar
salt/pepper to taste
Eric's Favorite Ooey Gooey Carmel Corn by Danielle Larsen
2 1/4 cups packed brown sugar
1 cup corn syrup
1 cup butter
1 can sweetened condensed milk-watch out, the original recipe calls for a 5 oz, and sometimes I use the bigger one but don't add it all...depends on what you like :).
POPCORN! (I have an air popper and this makes enough for one batch-I think about 1/2 cup unpopped kernals). However, I have also used a couple bags of microwave popcorn too!
Place the popcorn in a large bowl-shake popcorn to get rid of unpopped kernals
In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool before serving (or you will burn your poor tongue).
1 cup corn syrup
1 cup butter
1 can sweetened condensed milk-watch out, the original recipe calls for a 5 oz, and sometimes I use the bigger one but don't add it all...depends on what you like :).
POPCORN! (I have an air popper and this makes enough for one batch-I think about 1/2 cup unpopped kernals). However, I have also used a couple bags of microwave popcorn too!
Place the popcorn in a large bowl-shake popcorn to get rid of unpopped kernals
In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool before serving (or you will burn your poor tongue).
Veggie Pizza-by Danielle Larsen
2 cans refrigerated crescent roll dough
1 8oz package cream cheese, softened
2/3 cup mayonnaise
1 teaspoon dried dill weed
1 teaspoon minced onion
1/2 teaspoon minced garlic
about 1/2 cup chopped cauliflower
about 1/2 cup chopped broccoli
about 1/2 cup chopped green bell peppers
about 1/2 cup chopped carrots
(and any other veggies you might like)
1 (8 ounce) package shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C).
Unroll crescent roll dough on a baking sheet. Arrange into a single layer to serve as a crust. Bake in the oven 10 minutes, or until puffed and kinda brown/toasted
In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.
Spread the cream cheese mixture over the crescent roll dough crust. Layer veggies. Top with Cheddar cheese. Chill in the refrigerator until serving.
1 8oz package cream cheese, softened
2/3 cup mayonnaise
1 teaspoon dried dill weed
1 teaspoon minced onion
1/2 teaspoon minced garlic
about 1/2 cup chopped cauliflower
about 1/2 cup chopped broccoli
about 1/2 cup chopped green bell peppers
about 1/2 cup chopped carrots
(and any other veggies you might like)
1 (8 ounce) package shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C).
Unroll crescent roll dough on a baking sheet. Arrange into a single layer to serve as a crust. Bake in the oven 10 minutes, or until puffed and kinda brown/toasted
In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.
Spread the cream cheese mixture over the crescent roll dough crust. Layer veggies. Top with Cheddar cheese. Chill in the refrigerator until serving.
Italian Minestrone Soup
By Danielle Larsen
1-1 1/2 lb Italian Sausage (I like the falls brand at Winco)
1/2-1 med onion chopped
2 cloves crushed garlic
2-3 c water
1 medium zucchini chopped
3-4 cube beef bouillon
1 1/2 tsp Italian Seasoning
1 can kidney beans drained and rinsed
1 can black beans drained and rinsed
1/2 tsp salt
2 cans Italian Stewed tomatoes (I chunk these up in a food processor)
2 cups corn
8-16 oz cheese tortellini
Cook sausage, onion and garlic, drain.
Stir remaining ingredients together except tortellini with sausage
Bring mixture to boil. Let simmer (for 5 minutes or an hour...whatever)
Stir in tortellin and simmer 15-20 minutes until done.
Enjoy!
(This recipe freezes really well!)
1-1 1/2 lb Italian Sausage (I like the falls brand at Winco)
1/2-1 med onion chopped
2 cloves crushed garlic
2-3 c water
1 medium zucchini chopped
3-4 cube beef bouillon
1 1/2 tsp Italian Seasoning
1 can kidney beans drained and rinsed
1 can black beans drained and rinsed
1/2 tsp salt
2 cans Italian Stewed tomatoes (I chunk these up in a food processor)
2 cups corn
8-16 oz cheese tortellini
Cook sausage, onion and garlic, drain.
Stir remaining ingredients together except tortellini with sausage
Bring mixture to boil. Let simmer (for 5 minutes or an hour...whatever)
Stir in tortellin and simmer 15-20 minutes until done.
Enjoy!
(This recipe freezes really well!)
Easy Ranch Chicken by Danielle Larsen
This is one of my favorite "in a hurry" dinners, and Eric loves it!
Boneless Skinless Chicken Breasts (however many you need to feed your family)
I slice these horizontally so they are about a half inch thin. You can also pound them, but I think it is too much work.
Hidden Valley Ranch Dry Mix Packet
Bacon.
Put chicken on a pan, sprinkle ranch packet, and wrap chicken in bacon.
Cook for 50 minutes at 350. Or, if you are in a hurry, cook at 425 for 30-35 minutes
Boneless Skinless Chicken Breasts (however many you need to feed your family)
I slice these horizontally so they are about a half inch thin. You can also pound them, but I think it is too much work.
Hidden Valley Ranch Dry Mix Packet
Bacon.
Put chicken on a pan, sprinkle ranch packet, and wrap chicken in bacon.
Cook for 50 minutes at 350. Or, if you are in a hurry, cook at 425 for 30-35 minutes
Thursday, August 6, 2009
Main Dishes Here
I don't know if this is the best way to organize this or not. Let me know what you think girls! I thought we could post our recipes under a few different categories, so here is where we can put MAIN DISHES :).
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