Grandma Kathy's Meatballs

Grandma Kathy's Meatballs

recipe credit: Heidi Peck


3lbs hamburger
1 can evaporated milk
2 cups quick oats- if you want to make these GF, use GF oats
1/2 c. chopped onions
2 eggs
2 tsp. salt
1/2 tsp. pepper

In a big bowl, mix all ingredients together. Make meatballs into desired size and put in a 9x13 glass pan, spaced evenly apart. Preheat oven to 350. In a saucepan, combine the following ingredients:

2 cups ketchup
2 Tbsp. Liquid Smoke
1/2 tsp garlic powder
1 1/2 cup brown sugar

Cook on medium until sugar is incorporated thoroughly and the sauce is warm throughout. Pour over meatballs and bake for 1 hour.

MIni Peanut Butter Chocolate Cheesecakes

Mini Peanut Butter Chocolate Cheesecakes

recipe credit: Annies Eats

Yield: 24 mini cheesecakes

Ingredients:
For the crust:
1 cup chocolate cookie crumbs (I use Oreos)
2 tbsp. unsalted butter, melted
1 tbsp. sugar

For the cheesecake:
12 oz. cream cheese, at room temperature
¼ cup sour cream
½ cup peanut butter
2/3 cup sugar
1 large egg plus 1 large egg yolk
Dash vanilla extract
Pinch of coarse salt

For the ganache:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
1 tbsp. unsalted butter, at room temperature

Directions:
Preheat the oven to 350˚ F.  Lightly spray a 24-well mini muffin pan* with cooking spray.  To make the crust, combine the chocolate cookie crumbs, melted butter and sugar in a small bowl.  Mix with a fork until evenly blended.  Divide the crust mixture between the wells of the prepared pan, about 2-3 teaspoons in each.  Press the crumb mixture into a flat layer on the bottom of the well.  (The bottom of a shot glass or flat utensil is great for this.  I used the bottom of my whisk handle.)  Bake for 10 minutes.  Transfer the pan to a wire rack.

Reduce the oven temperature to 300˚ F.  To prepare the filling, combine the cream cheese, sour cream and peanut butter in the bowl of an electric mixer.  Beat on medium-high speed until smooth and well blended.  Add in the sugar and mix until incorporated, about 1 minute more, scraping down the sides of the bowl as needed.  Blend in the egg and egg yolk, vanilla and salt.  Continue to beat until the mixture is completely smooth.  Divide the mixture evenly over the cookie crumb crusts and smooth the tops slightly.  Bake just until set, about 22 minutes, rotating the pan halfway through baking.  Transfer to a wire rack and let cool to room temperature.  Once completely cool, transfer the pan to the refrigerator and chill thoroughly, at least 3 hours.

Once the cheesecakes are well chilled, carefully remove them from the pan.  To make the ganache, place the chopped chocolate in a medium bowl.  In a small saucepan, bring the cream to a simmer over medium heat.  Once simmering, remove from the heat and immediately pour over the chocolate.  Let stand 1-2 minutes.  Whisk in small circular motions until a smooth ganache has formed.  Whisk in the butter until completely incorporated.  Let the mixture stand at room temperature until slightly thickened for piping onto the cheesecakes.  (Speed this process in the refrigerator or freezer, but be sure to whisk every 10 minutes or so.)  Once the ganache has thickened, transfer to a pastry bag fitted with a decorative tip and pipe onto the cheesecakes.  (I used a large, unlabeled tip to decorate these.)  Cover and refrigerate until the ganache is set.

*I find silicone mini muffin pans lend themselves to the easiest removal of baked goods, particularly cheesecakes.  If you don’t have a silicone pan, you may want to consider using mini cupcake liners for easy removal.

frozen hot chocolate

Frozen Hot Chocolate

recipe credit

5-6 oz chocolate (we like Marabou from Ikea and/or a few different kinds of Ghiradelli)
2 tsp.  hot chocolate powder mix (I like to use Stephens-brand hot chocolate mix)
1 1/2 Tbsp sugar
1 1/2 c. milk
3 c. ice (to make it a little more rich, use frozen milk cubes)
*Whipped cream (see below or store-bought)
Chocolate shavings

Chop the chocolate into small pieces and melt in a double boiler or a small saucepan over med-low heat. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature.  In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into cup or mug and top with whipped cream and chocolate shavings.


*Whipped Cream:
1 c. heavy cream, very cold
1 tsp. vanilla extract
1 1/2 Tbsp light corn syrup

Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.

Peanut Butter Chex Mix

Peanut Butter Chex Mix (Gluten Free/Low Sugar)

recipe credit: Alison Eldred

Ingredients:

• 9 cups Chex Mix Corn cereal
• 2 cups Cocoa Crispies cereal
• 1 can cashews (or peanuts)
• ¼ cup butter
• 1 tsp Vanilla
• 1 cup of peanut butter
• 3/4 cup splenda or 1 ½ cups sugar

Directions:

• Measure cereal into large bowl
• Melt the following together: butter, peanut butter add vanilla once liquified.
• Mix cereal, and nuts.
• Pour melted ingredients over mix and stir until evenly coated.
• Add Splenda or sugar.
• Spread on waxed paper to cool. Store in airtight container or refrigerator.

Oatmeal Fudge Bars

Oatmeal Fudge Bars

from plainchicken.com - adapted from allrecipes.com

3 cups quick cooking oats
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 Tbsp vanilla extract, divided
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
3 Tbsp butter
1/2 tsp salt
1/2 cup sliced almonds

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.

In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 1 tablespoon vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.

In a medium saucepan, heat sweetened condensed milk, chocolate chips, 3 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in almonds and 1 tablespoon vanilla.

Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.

Bake for 30 to 35 minutes in preheated oven. (Do not over bake) Let cool on a wire rack, then cut into bars.

Hot Chocolate Cookies

Hot Chocolate Cookies

recipe credit: Purple Chocolat Home

1 C. (2 sticks) butter - at room temperature

1 C. white sugar

2/3 C. packed brown sugar

2 eggs

1 tsp. vanilla

3 1/4 C. flour

1/4 tsp. salt

1/2 C. hot chocolate mix (or 4 - 1 oz. packets) - not sugar free

1 1/4 tsp. baking soda

1 C. white chocolate chips

1 C. milk chocolate chips

1 C. semi-sweet chocolate chips

Preheat your oven to 350 degrees.

Cream butter and sugars until smooth.  Beat in the eggs and vanilla until combined.

In a separate bowl, combine flour,hot chocolate mix, salt, and baking soda.  Add to wet ingredients slowly

making sure it is all incorporated. Fold in all 3 kinds of chocolate chips. (She says to chill the dough 1 hour, but I didn't need to.) Scoop out on a greased or parchment lined cookie sheet.

Bake for 9-11 minutes.  Let the cookies cool slightly before removing from the pans.  Cool on wire racks or eat them

English Toffee

English Toffee

recipe credit: Kris Johnson

1/2 pound chopped (small) walnuts or pecans or enough to fill 1/2 of a cookie sheet

In heavy sauce pan combine:

1 cup sugar
1/2 lb of butter
2T water

Cook over high heat, constantly stirring until mixture turns a light brown and pulls away from the sides of the pan. (This takes a while)

Pour this over the nuts immediately and spread evenly. (I use a big metal or wooden spoon).

Soon after spreading toffee, take 3-4 Hershey bars and break them up and lay them evenly on top of toffee and let them melt a bit, then spread around.

Let entire mixture cool in garage or someplace cool and then break into bite size pieces.

I always double this recipe! 1/2 sheet is just not enough!! I test the toffee by placing a drop of it in the ice water to see if it's the consistency that I want.

Home for the Holidays Hot Chocolate

Home for the Holidays Hot Chocolate

recipe credit: Mr & Mrs. George W Bush

Ingredients
6 T. Unsweetened cocoa
6 T. Sugar
Pinch of Salt
2 1/2 cup Milk
2 1/2 cup Light Cream
1/2 t. Vanilla (or more)
Pinch of Cinnamon Powder (optional)
Whipped Cream
Orange Zest

Directions
Mix cocoa, salt, and sugar.

Add milk. Heat to dissolve.

Add light cream, cinnamon, vanilla. Heat to just under boiling.

Mix very well and pour into warm mug.

Top with whipped cream, cocoa powder, and fine orange zest.

Frosty Cranberry Salad Squares

Frosty Cranberry Salad Squares

recipe credit: Pillsbury Easy Holiday Recipes

Prep time: 10 minutes (ready in 6 hours 40 minutes)

1 (8oz) pkg cream cheese, softened
1 (14oz) can sweetened condensed milk (not evaporated)
1/4 cup mayonnaise
2 Tbsp. lemon juice
1 (16oz) can jellied cranberry sauce
1 (16oz) pkg frozen dark sweet cherries
1 (20oz) can crushed pineapple, drained
2 Tbsp. chopped nuts

In large bowl, combine cream cheese, condensed milk, mayo & lemon juice; beat until smooth and fluffy. Add cranberry sauce; mix at low speed until blended. Fold in cherries and pineapple. Spoon evenly into ungreased 13x9 inch (3 quart) baking dish. Sprinkle with nuts. Cover; freeze 6 hours or until firm.
To serve, let stand at room temperature for 30 minutes or slightly softened. Cut into squares.

12 servings

Holiday Memories Revisited (NOT!)

RECIPE INGREDIENTS 1 can (10 3/4 ounce) Campbell's Condensed Cream of Mushroom Soup 1/2 cup milk 1 teaspoon soy sauce Dash ground black pepper 4 cups cooked cut green beans 1 1/3 cups French's French Fried Onions
DIRECTIONS Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-quart casserole. Bake at 350 degrees F for 25 minutes or until hot. Stir. Sprinkle with remaining onions. Bake 5 minutes.

Mom's Pecan Pie

1 unbaked 9" pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon good vanilla
1 cup pecan halves

Heat oven to 350 degrees

In a large bowl, combine all ingredients, except pecans. Pour filling into unbaked pie crust; evenly sprinkle pecan halves over all. (may add more if desired).

Bake for 45-50 minutes or until center is set. Toothpick inserted in center should come out clean. Depending on the accuracy of oven, it may need more time. Keep checking.

If crust or pie appears to be getting brown too quickly, cover with foil, then remove if outer edge needs more browning. Remove and cool on rack. Refrigerate. Can be topped with whipped cream if desired.
(source: Dear Abby, circa 1970's)

Mom's Scalloped Potatoes

Preheat oven to 400

2lb bag Ore-Ida Potatoes, thawed (the cubed ones without the peppers)
1 can cream of chicken soup
16 oz sour cream
1/4 - 1/2 onion, chopped fairly small (you can omit, but it really adds flavor)
10-12 oz grated medium or sharp cheddar cheese
1 tsp salt
1/2 pepper
1/2 cup melted butter

later:
3 cups Special K cereal
1/4 cup melted butter

in the bowl with the thawed potatoes add the 1/2 cup melted butter and
mix. Then add: cream of chicken soup, sour cream, cheese, and S & P.
Mix well. Spread into 9x13 pan lightly sprayed with PAM.
In a separate bowl measure 3 cups Special K and crunch into small
pieces with your hand. Add 1/4 cup melted butter and mix until coated.
Spread cereal/butter mixture over potatoes.

Bake for a total of 45 minutes, but check at 30 minutes to make sure
it's not browning too quickly. If so, lay a piece of foil on top for
the remainder of the time.

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