Monday, October 5, 2015

Meatball Stew

We were heading to a family party one afternoon, and I threw this together in the crock pot for when we got home.
Well, the best laid know.

We ended up staying much later than expected, and eating way more than expected. Nobody wanted to eat when we got home.
In the fridge this went for another time.

My mother in law was coming over the next day to do some shopping. I threw this back in the crock pot thinking it would make for a super easy lunch.

What I wasn't thinking about was her major sodium issues. If she has just a smidge too much salt, she blows up like a puffer fish. It's not pretty.
When I know she is coming over, I plan accordingly.
Well, this was a last minute thing.

I am pleased to announce that since this soup calls for water and no broth, she was fine!
The rest of us sprinkled a bit of parmesan because we felt it needed some extra saltiness, but that's all good.

2 Lb ground beef
1 Envelope onion soup mix
1 Cup Italian bread crumbs
2 Eggs

Browned meatballs
10 Cups water
1 Can tomato soup
4 Carrots (chopped)
3 Potatoes (chopped)
2-3 Handfuls of fresh green beans (chopped)
1 Large onion (chopped)
1-2 Tsp pepper
1-2 Tsp salt
2 Tsp onion powder
2 Tsp Garlic powder

1. Mix all meatball ingredients.
2. Roll into “golf ball” sized balls and fry in a skillet until cooked
3. Mix all ingredients in a crock pot
4. Cook on low for 7-9 hours


Adapted from: Slow Cooker  Adventures

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Monday, September 28, 2015

Lemon Roasted Chicken Poupon

We had a bunch of friends coming over the other day and hubby wanted chicken wings. I have had this recipe cut out of a magazine, taped onto an index card, for about 15 years!
It was time to try it out.
It was originally made for a roasted chicken, but I feel the need to be different.

After I made them, I had my official taste tester...hubby...try one.
He said it wasn't quite enough flavor, so I made a second batch of sauce.

The girl child was brave enough to try the second basted batch and promptly went for seconds. (all in the name of science don't ya know)

½ Cup Dijon mustard
4 Tbsp lemon juice
1 Tbsp olive oil
5 Lbs chicken wings
Salt and Pepper to taste

1. Mix ¼ cup mustard, 2 tbsp lemon juice, and olive oil in a small bowl
2. Preheat oven to 425
3. Season chicken with salt and pepper
4. Brush chicken with mustard mixture
5. Place chicken on baking rack over cookie sheet. Bake for 30 minutes each side.
6. Mix ¼ cup mustard and 2 tbsp lemon juice
7. Brush mustard mixture over cooked chicken


Monday, September 21, 2015

Chocolate Chip Cookie Dough Dip

It can't just be me, I know there is a whole legion of people out there who have sat there and managed to consume a roll of unbaked cookie dough.

Yeah, I can see your cheeks blushing from here.

Then they came out with that whole "don't eat raw dough" bull hockey.

Where is that happy medium? Between being afraid of dying of some egg born illness...and being able to drown one's sorrows in a tube-o-deliciousness?

Here is that middle ground.
Eat until you feel sick.
Share with your girlfriends.
Be the hero. The wind beneath their wings.

½  Cup butter
⅓ Cup brown sugar
8 oz cream cheese (softened)
½ Cup powdered sugar
1 Tsp vanilla extract
¾ Cup mini chocolate chips

1. In small saucepan, melt butter over medium heat
2. Whisk in the brown sugar until dissolved
3. Stir in vanilla and set aside to cool
4. In bowl, cream the cream cheese and powdered sugar
5. Add in brown sugar and butter mixture, mix until combined
6. Stir in the mini chocolate chips
7. Serve with vanilla wafers or graham crackers


Adapted from: What Megans Making

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Monday, September 14, 2015

Three Cheese and Beer Quick Bread


Hubby plays "old man volleyball". Every week, pre-game, all the men folk gather round the picnic table to eat and drink and talk manly things.
This has been going on for 20+ years, and as cute as I think it means I need to make an extra something during the week for him to bring.

As we are a small family, two loaves are a bit much. Normally I would freeze some, but I recently did a bunch of freezer cooking...and had no room to spare.

Lightbulb flashes!

I cut up an entire loaf and sent it to volleyball with my grown man-child.
From what I understand, it was a HIT!

There was none left when he came home.
So very glad I kept some for us!

6 ½ Cups all purpose flour
2 Tbsp baking powder
1 Tsp salt
2 Tsp dry mustard
1 Tbsp dried Italian herbs
1 ½ Cups sour cream
2 Cups beer (room temperature)
½ Cup tomato juice
1 Tbsp worcestershire sauce
2 Eggs (beaten)
6 oz Shredded gruyere cheese
1 Cup parmesan cheese
6 oz Shredded white cheddar cheese

1. Preheat oven to 350
2. Grease two loaf pans
3. In large bowl, whisk together the flour, baking powder, salt, dried mustard, and Italian herbs
4. Remove ½ cup gruyere and ¼ cup parmesan, set aside
5. Add remaining cheeses to flour mixture. Mix with fingers so all cheese is coated.
6. In a separate bowl, whisk together the beer, sour cream, tomato juice, eggs, and worcestershire
7. Add liquid mixture to dry ingredients. Stir until just mixed.
8. Divide batter between the two pans.
9. Sprinkle top of each loaf with reserved cheese
10. Bake for 50-55 minutes


Adapted from Brown Eyed Baker

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Monday, September 7, 2015

Buffalo Chicken Fingers

I just made the mistake of walking into my bedroom.
It looks as if a library blew up in there!!

I have a cedar chest, which once upon a time, held clothing.
My book-worm child has taken it over for her books she has "outgrown" but refuses to part with.

One of her little cousins is a budding reader. The girl has decided to go through said book treasure and see if there are any that she really doesn't see the need to keep. Yeah, it's the smallest pile in the room.

But, I am proud of her. She wants to share he love of reading with others.

¼ Cup buffalo wing sauce
1 ¼ Cup panko bread crumbs
½ Tsp paprika
¼ Tsp salt
2 Tbsp butter (melted)
1 Lb boneless chicken breast (cut into strips)

1. Heat oven to 425
2. Line cookie sheet with foil, spray with cooking spray
3. Place buffalo sauce in a shallow dish
4. Mix bread crumbs, paprika, salt, and butter
5. Dip chicken into wing sauce and then coat evenly with bread crumb mixture
6. Place on prepared baking sheet
7. Bake 8-10 minutes or until chicken is no longer pink in center and coating is starting to brown


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Monday, August 31, 2015

Banana Bread

Mr. Sir, our fat cat, has always been abnormally smart.
Seriously, more than just biased cat mom...he does things that are just amazing to convey his wants/needs.

His biggest pain in the butt? He can open doors!!!
He made it out the front door once, luckily a neighbor noticed him.

He WILL NOT leave the linen closet alone. That is where food and treats are kept.
He will open the door and then chew through the bags.
Seriously, tons of fresh food waiting in the kitchen for him, he wants the BAG.

Hubby had to go get a hook and eye latch so that the door stays shut.
He watches us very carefully as we open and close it.

I would NOT be surprised if he freaking learned how to climb up to it and unlatch it.

3 or 4 Ripe bananas (mashed)
⅓ Cup melted butter
1 Cup sugar
1 Egg (beaten)
1 Tsp vanilla
1 Tsp baking soda
Pinch of salt
1 ½ Cup all purpose flour

1. Preheat oven to 350
2. Mix butter into mashed banana
3. Mix in sugar, egg, and vanilla
4. Sprinkle the baking soda and salt over the mixture and mix in
5. Add the flour a bit at a time, mix well
6. Pour into a prepared loaf pan
7. Bake 1 hour


Yeah, that unattractive black blob on the right? Those would be my previously frozen, defrosting bananas. mmm.

Adapted from: Simply Recipes

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Monday, August 24, 2015

Cranberry and Walnut Rolls

When I first saw this recipe on the Brown Eyed Baker site, I thought to myself "this would be the perfect treat to make and send to my mother!"
She is a walnut junkie....and being a native New Englander, she is all about some cranberry!

Well, you know what they say about the best laid plans?
My dough looked awful odd...but I kept trucking along.

Not sure what went wrong and where...but I think I might rename these "Cranberry Walnut FLATS".
They taste alright, there is just no "roll" action going on.


1 Cup coarsely chopped walnuts
3 ½ Cup bread flour
1 Tbsp light brown sugar
1 ½ Tsp quick rising dry yeast
1 ½ Tsp salt
1 ½ Cup whole milk
2 Tbsp vegetable oil
1 Egg
1 Cup dried cranberries
Nonstick cooking spray
1 Egg (beaten for glaze)
Raw sugar

1. Stir the walnuts in a dry skillet over medium heat until toasted
2. Mix 3 ½ cups bread flour with the brown sugar, yeast, and salt.
3. Warm the milk in a small saucepan over low heat until thermometer reads 95 degrees
4. Add oil to milk and remove from heat
5. Add milk mixture and one egg to the flour.
6. Mix on low speed until a wet, coarse ball forms
7. Add nuts and cranberries
8. Mix dough until elastic and tacky, add TBSP of flour as needed.
9. Transfer dough to a floured surface and knead for about 2 minutes
10. Lightly oil a large bowl. Shape dough into a ball and place in bowl. Cover with plastic wrap and let rise at room temperature for 2 hours.
11. Line a baking sheet with parchment paper.
12. Transfer the dough to an unfloured surface, divide into 12 equal pieces.
13. Shape each piece into a smooth round ball. Transfer balls to prepared baking sheet.
14. Spray rolls with non stick spray. Cover loosely with plastic wrap. Let rise at room temperature about 1 ½ hours.
15. Brush rolls with egg and sprinkle with raw sugar.
16. Position rack in middle of oven and preheat to 425
17. Place rolls in oven, reduce temperature to 400 and bake for 7 minutes
18. Rotate baking sheet and cook for 7-8 more minutes