Baked Chicken Tacos

 Baked Chicken Tacos

INGREDIENTS

2 tablespoons olive oil

 2 cups cooked, shredded chicken

 1 packet taco seasoning

 1/2 white onion, diced

 1 (14.5 oz) can diced tomatoes, drained

 1 (4.5 oz) can chopped green chiles, drained

 10 flat-bottom taco shells

 1 can refried beans

 2 cups Mexican blend shredded cheese

 Lettuce, shredded, for topping

 Sour cream, for topping

 Salsa, for topping

PREPARATION

Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray.

 Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, 2-3 minutes.

 Stir in chicken, taco seasoning, tomatoes, and green chiles. Bring to a simmer and allow to cook about 5 minutes.

 Place taco shells in baking dish and transfer to oven. Bake 5 minutes.

 Remove from oven and fill taco shells. Spoon 1-2 tablespoons of beans in each shell, topped with chicken, and then cheese.

 Bake until cheese has melted, 8-10 minutes.

 Remove from oven, top with your favorite toppings, and enjoy

5 Minutes and 5 ingredients Caramels

 5 Minutes and 5 ingredients Caramels❤️

INGREDIENTS :

1/4 cup of butter

1/2 cup of white sugar

1/2 cup of brown sugar

1/2 cup of light Karo syrup

1/2 cup of sweetened condensed milk

DIRECTIONS :

1. Combine all ingredients in a heavy saucepan.

2. Cook over the medium heated oven for about 6 minutes and stir every two minutes.

3. Stir and pour into lightly greased dish.

4. Let cool.

5. Once cooled, cut, wrap in wax paper, and store in an airtight container.

CHOCOLATY PEANUT BUTTER HAYSTACKS

 CHOCOLATY PEANUT BUTTER HAYSTACKS

Ingredients:

1 cup semi-sweet chocolate chips

⅓ cup peanut butter

½ cup toffee baking bits (such as Heath®)

1 cup chow Mein noodles

Directions:

Step 1: Prepare a microwave-safe bowl. Add in the chocolate chips and place them inside the microwave. Cook and stir the chocolate chips for 30 seconds. Repeat this method until the chocolate is melted completely.

Step 2: Add in the peanut butter and cook inside the microwave for 20 seconds or until warm

Step 3: Remove from the oven and stir until well blended.

Step 4: Add in the chow mien noodles and toffee bits. Stir until coated completely with the chocolate and peanut butter mixture.

Step 5: Line with parchment paper a baking sheet.

Step 6: Spoon the mixture and drop them into the lined baking sheet. Leave 1-inch space between the haystacks.

Step 7: Place inside the fridge to chill or until set.

Step 8: Serve and enjoy!

Nutrition Facts:

Per Serving: 75.9 calories; protein 1.2g 3% DV; carbohydrates 7.4g 2% DV; fat 5g 8% DV; cholesterol 3.3mg 1% DV; sodium 39.4mg 2% DV.

DO NOTHING CAKE

 2 C AP Flour

2 C Sugar

2 eggs slightly beaten

1 t vanilla

1T baking soda

20oz can crushed pineapple

butter,

sugar

evaporated milk

coconut

pecans

DO NOTHING CAKE😍😋😍

Instructions

Preheat oven to 350 degrees F.

In a large bowl, Whisk together all the batter ingredients until just combined.

Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don't overbake.

While cake is still baking, prepare the frosting.

Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.

Cook and stir for about 5 minutes, or until slightly thickened.

Remove from heat and add in the coconut and pecans.

Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.

You need holes so that hot frosting has plenty of room to get down and soak the cake.

Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.

Allow cake to cool for a bit before cutting.

Due to the frosting seeping into the cake, it is very moist!

Cream Cheese Strawberry Cookies

 Cream Cheese Strawberry Cookies!!! 💖

Ingredients

1 1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1/4 cup unsalted butter-softened

4 oz cream cheese-softened

3/4 cup sugar

1 egg

1 teaspoons vanilla extract

3/4 cup chopped fresh strawberries

2 tablespoon lemon juice

1–2 tablespoon flour

5 oz white chocolate-chopped

sanding sugar

Instructions

Preheat the oven to 350 F and line pans with parchment paper.

Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.

Whisk together 1 1/4 cup all-purpose flour, salt and baking powder and set aside.

Beat butter with sugar and cream cheese until it’s light and fluffy.

Add egg and vanilla and mix well.

Gradually add flour mixture and mix until it’s well combined.

Stir in chopped white chocolate.

Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.

Drop heaping tablespoon of batter onto pan leaving an inch space between.

Set the cookies in the refrigerator for 5-10 minutes before baking.

Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.

Bake for 13-15 minutes( until the edges become golden brown).

Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.

No-Bake Key Lime Pie

No-Bake Key Lime Pie is the pie of the summer! It's refreshing, sweet, tart, and easy to throw together. You don't even have to turn on the oven!

Prep Time

4 hrs 30 mins

Total Time

4 hrs 30 mins

Servings:  Calories: 380kcal 

Author: Garnish and Glaze

INGREDIENTS

For the Crust:

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

6 tablespoons butter, melted

For the Filling:

1 cup heavy whipping cream

1 14 ounce can sweetened condensed milk

8 ounces cream cheese, full fat, room temperature

1/2 cup key lime juice, or lime juice

For the Garnish:

1 lime, sliced

1 teaspoon lime zest

Whipped cream

INSTRUCTIONS

For the Crust:

Mix graham cracker crumbs and sugar together in a 9-inch pie plate. Mix in the butter until everything is moist and then press into the bottom and up the sides of pan. Chill in the fridge for 30 minutes.

For the Filling:

Meanwhile, beat the heavy whipping cream in a stand mixer fitted with a whisk attachment until stiff peaks. Remove whipped cream from the bowl into another bowl. 

In the stand mixer (no need to clean out), beat the cream cheese for 2 minutes until creamy. Stream in the sweetened condensed milk and mix until smooth. Add the juice and mix until combined. Scrape the bowl as needed.

Add the whipped cream back to the bowl and use a rubber scraper to fold it in. Pour the filling into the chilled crust and smooth out the top. Cover with plastic wrap and chill in the fridge for 4 hours or overnight.

For the Garnish:

When ready to serve, garnish with whipped cream, lime zest, and lime slices. Slice and serve.

 Course: Dessert Cuisine: American Keyword: No-Bake Key Lime Pie

Nutrition Facts

No-Bake Key Lime Pie

Amount Per Serving

Calories 380Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 17g106%

Cholesterol 94mg31%

Sodium 281mg12%

Potassium 115mg3%

Carbohydrates 24g8%

Sugar 13g14%

Protein 3g6%

Vitamin A 1090IU22%

Vitamin C 7.2mg9%

Calcium 67mg7%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

10-Minute Tiramisu

 Prep Time 10 mins

Total Time 10 mins

My 10-Minute Tiramisu recipe takes all the fuss out of a classic Tiramisu by simplifying the method while delivering you maximum delicious results!

Author: adapted from hip2save.com

Servings: 6 servings

Ingredients

1 cup (8floz/225ml) heavy whipping cream

1 cup (8oz/225g) mascarpone cheese, room temperature (see substitute idea below)

1/3 cup (2 1/2 oz/71g) sugar

1 teaspoon vanilla extract

1 tablespoon Amaretto liquor or Brandy (optional but yummy!)

2 cups (16oz/450ml) espresso or STRONG coffee at room temperature

1 pack Ladyfingers (Boudoir biscuits/Savoiardi. Look for eggless if needed)

Cocoa powder for dusting the top

Instructions

Beat whipping cream, sugar, and vanilla until soft peaks form.

Add in mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks.

Dip ladyfingers in coffee (and brandy if using) and place in an 8×8 pan to make the first layer – you can fit about 7 cookies in each layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough.

Spread half of the whipped cream mixture on top of the first layer of ladyfingers. Repeat process with the second layer of ladyfingers and cream mixture.

Dust the top of dessert with cocoa powder using a sieve. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).

Recipe Notes

1 cup Mascarpone Cheese Substitution: Cream together 6 oz. softened cream cheese, 2 Tablespoons sour cream, and 3 Tablespoons heavy cream.

You can make an egg free sponge cake for this using my egg substitute chart.

If using alcohol, add the Amaretto to the whipped cheese and cream mix, and the brandy, or rum, to the coffee mix. Use one or the other, or both!

Old Fashioned 3 Ingredient Peanut Butter Cookies

 Old Fashioned 3 Ingredient Peanut Butter Cookies

Chewy, dense, peanut buttery cookies are an unforgettable memory from childhood.

Prep Time: 5 mins

Cook Time: 12 mins

Total Time: 17 mins

Servings: 14 -18 cookies, depending on size

Ingredients 

1 cup sugar

1 cup peanut butter

1 egg

Instructions

Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto a parchment or Silpat lined baking sheet. (Roll into 1" balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.

These cookies will not spread at all. You can bake the full recipe on a single tray if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Enjoy!

Notes

I like to remove about 2 tablespoons of peanut butter from the "cup" listed in this recipe. This results in a slightly less dense cookie that everyone loves even more than the original. Alternatively, some readers have mentioned that they like to add an extra egg to this recipe. If you choose to add an extra egg, simply scoop the finished cookie dough onto the baking tray. It will not be firm enough to roll into balls or press with a criss-cross pattern. The cookies will be puffier straight out of the oven and then will settle a bit as they cool.

Nutrition

Calories: 168kcal · Carbohydrates: 17g · Protein: 5g · Fat: 9g · Saturated Fat: 2g · Cholesterol: 11mg · Sodium: 89mg · Potassium: 123mg · Fiber: 1g · Sugar: 15g · Vitamin A: 15IU · Calcium: 10mg · Iron: 0.4mg

CHRISTMAS CRACK

 CHRISTMAS CRACK RECIPE

PREP TIME: 5 MINUTES

COOK TIME: 8 MINUTES

TOTAL TIME: 13 MINUTES 

SERVINGS: 30 

CALORIES: 163 

AUTHOR: JAMIELYN NYE

You are going to want to put this Christmas crack toffee on your MUST MAKE list this year. It takes SWEET and SALTY to a whole new level and it only takes 5 ingredients and 15 minutes to make!

INGREDIENTS

50 saltine crackers (approx.)

1 cup salted butter (2 sticks, cubed)

1 cup soft light brown sugar (packed)

2 cups chocolate chips

1/2 - 1 cup M&M’s (or chopped nuts or sliced almonds)

INSTRUCTIONS

Pre-heat oven to 325°F. Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.

Place the butter and sugar in a medium-sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly.

Once it’s nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife… however it doesn’t have to be perfect. Try to move fast during this part so the toffee doesn’t harden.

Place pan in the oven and bake for 7-9 minutes. The mixture will spread evenly over the crackers as it bakes.

Remove pan from oven, place chocolate chips on top and allow to melt or melt the chocolate and then pour over the top with a spatula. Sprinkle M&M’s (or nuts) on top and then place in the freezer for 15 minutes.

Once chocolate has hardened break pieces off the foil and store in an airtight container for 1 – 2 weeks.

SLOW COOKER BEEF STEW

 SLOW COOKER BEEF STEW

Perfectly tender beef & veggies get all cozy in my slow cooker beef stew recipe! Set it and forget it with this crockpot meal perfect for cold weather!

PREP TIME 10 mins

COOK TIME 20 mins

TOTAL TIME 30 mins

SERVINGS: 6 servings 

AUTHOR: Kathleen

INGREDIENTS

1/4 cup all-purpose flour

2 1/2 pounds boneless beef chuck roast trimmed and cut Into 1-inch cube

2 tablespoons vegetable oil

1 1/2 cups to 2 1/2 cups water

2 large beef bouillon cubes

1 (10 3/ -ounces) can condensed tomato soup, undiluted

3 teaspoons Italian seasoning

2 bay leaves

1/2 teaspoon black pepper

2 medium onions sliced

2 large Russet potatoes peeled and cut into 1 1/2 inch pieces

3 medium carrots cut into 1-inch pieces3 medium carrots cut into 1-inch pieces

2 stalks celery cut into 1-inch pieces2 stalks celery cut into 1-inch pieces

8 ounces whole mushrooms trimmed8 ounces whole mushrooms trimmed

3/4 cup frozen peas thawed3/4 cup frozen peas thawed

INSTRUCTIONS

Pour flour into a 1-gallon Ziplock bag.  Add meat, in batches, and shake to evenly coat all pieces.

Add oil to a large skillet and heat. When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crockpot. Add 1 1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup, Italian seasonings, bay leaves, and black pepper and stir to combine. Pour into the crockpot over beef. Add the onions, potatoes, carrots, celery, and mushrooms.

Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water.  Add the thawed peas the last 20-30 minutes of cooking. Discard bay leaves and serve.

RASPBERRY MARSHMALLOW FLUFF SALAD

 RASPBERRY MARSHMALLOW FLUFF SALAD

PREP TIME 5 mins

TOTAL TIME 5 mins

 

This raspberry marshmallow fluff salad is delicious. An easy recipe that is the perfect mixture of fluffy, fruity, and creamy.

Author: Sugar n' Spice Gals

Recipe type: Salad

Serves: 15 servings

INGREDIENTS

8 oz tub of cool whip

2 cups mini marshmallows

3.4 oz instant vanilla pudding

32 oz tub of vanilla yogurt

12 oz packages of frozen raspberries

INSTRUCTIONS

In a large bowl mix together the yogurt and pudding. Stir till completely mixed together.

Fold in the cool whip and raspberries. (The raspberries will soften while the salad sets)

Add the marshmallows and stir together.

Cover and let the salad sit in the fridge for 30 mins. (This will allow the raspberries to soften. Fold the salad with a spoon several times after removing from the fridge and the raspberries' juice will spread throughout the salad)

ENJOY!

Skillet Garlic Butter Herb Steak and Potatoes

 Skillet Garlic Butter Herb Steak and Potatoes is pan-seared and cooked to perfection and topped with a garlic herb butter compound. This is the best steak that I have ever had!! 

My youngest son is such a steak and potatoes guy. He won’t eat anything else but I can count on him to eat a good steak. He actually was in the kitchen with me helping me make this recipe. He loves to cook with me. He even told me to make sure to “sear the steak”, and to give the potatoes a slightly “charred” edge. With his help, we were able to create one of the best steaks that you will ever eat!

You start by cooking the potatoes in a delicious garlic herb butter. It really brings amazing flavor to these potatoes. Garlic herb butter potatoes? My heaven.

How to cook the perfect skillet steak

Let the steak sit at room temperature for 30 minutes. Season the steak generously on each side with salt and pepper. In a cast-iron skillet with 1 Tablespoon of oil over high heat add the steaks to the pan and sear each side 3 minutes or until brown.

Reduce heat to medium-low. Cook the steak to desired doneness. Rare = 125 degrees, Medium Rare = 135 degrees, Medium = 145 degrees, Medium Well = 150 degrees and Well Done = 160 degrees. Some say to flip only once while cooking, I like to flip mine a few times.

Right before serving the steak slather the butter compound on top and let it melt into the tender steak. This gives it a nice finishing touch and adds such great flavor.

 

Skillet Garlic Butter Herb Steak and Potatoes in a skillet.

I used to like my steak well done but now I like my steak more medium or medium-well. It just seems more tender and melts in your mouth this way. So I cook the steak to about 145 degrees. The best part about this steak is the garlic butter herb compound that you slather on the steak right at the end. It just melts into the steak and gives it such incredible flavor.

This skillet steak is easily the best steak that I have had. Cooked to tender and juicy perfection and the butter garlic herb flavor is unreal! Your family will love this skillet meal.

PREP TIME 5 MINUTES

COOK TIME 20 MINUTES

TOTAL TIME 25 MINUTES

AUTHOR ALYSSA RIVERS

SERVINGS 4

 Print  Review

Skillet Garlic Butter Herb Steak and Potatoes is pan-seared and cooked to perfection and topped with a garlic herb butter compound.  This is the best steak that I have ever had!! 

Ingredients

1 tablespoon olive oil

1 tablespoon butter

1 pound yukon gold potatoes sliced about 1/2 inch in thickness

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped

2 lean New York Steak strip steaks

salt and pepper

Garlic Butter Compound:

1/4 cup softened butter

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped

Instructions

In a large cast-iron skillet over medium-high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook an additional 3 minutes or until fork-tender. Remove and set on a plate.

Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium-well.

Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.

Nutrition Facts

Calories 469 Calories from Fat 306

% Daily Value*

Fat 34g 52%

Saturated Fat 17g85%

Cholesterol 107mg36%

Sodium 198mg8%

Potassium 789mg23%

Carbohydrates 17g6%

Fiber 3g12%

Sugar 1g1%

Protein 26g52%

Vitamin A 506IU10%

Vitamin C 16mg19%

Calcium 69mg7%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

RAINBOW SHERBET PUNCH RECIPE (ALCOHOLIC PUNCH)

 RAINBOW SHERBET PUNCH RECIPE (ALCOHOLIC PUNCH)

This Sherbet Punch Recipe Frappe’ is a PARTY HIT!  Fun and colorful rainbow sherbet scoops are combined with a refreshing fruit filled sweetened punch perfect for entertaining!

Prep Time: 10 minutesCook Time: 20 minutes  Total Time: 30 minutes 

Servings: 12 servings Calories: 166kcal 

Author: Jocelyn Delk Adams of Grandbaby-Cakes.com

Ingredients

2 cups pineapple juice

1 can limeade concentrate thawed

1 can pink lemonade concentrate thawed

5 cups lemon-lime soda

1/2 - 3/4 cup confectioner's sugar

1/3 cup Smirnoff Raspberry OPTIONAL

1/2 cup fresh raspberries

1/2 cup fresh pineapple chunks

1/2 cup fresh strawberry slices

8-10 scoops rainbow sherbet

Instructions

In a large punch bowl, whisk together pineapple juice, limeade, and pink lemonade concentrate. Next, stir in lemon-lime soda and confectioner's sugar until sugar dissolves.

Whisk in Smirnoff Raspberry (IF USING) until everything mixes together.

Toss in fresh raspberries, pineapple chunks, and strawberry slices.

Lastly, add scoops of rainbow sherbet to punch and serve immediately.

Notes

If adding alcohol, add in small increments to make sure you get the amount you want and don't overdo it.  If you happen to add too much alcohol and the taste is overwhelming, add more concentrate and soda to balance out the flavors.

Nutrition

Calories: 166kcal | Carbohydrates: 38g | Sodium: 14mg | Potassium: 117mg | Sugar: 34g | Vitamin A: 10IU | Vitamin C: 15.6mg | Calcium: 15mg | Iron: 0.3mg

SAUCY TERIYAKI MEATBALLS

Saucy Teriyaki Meatballs are bursting with flavor in an easy recipe that comes together with just a few ingredients. The whole family is going to love 'em. Simple recipe, awesome meatballs!

PREP TIME: 20 MINS  COOK TIME: 10 MINS  TOTAL TIME: 30 MINS

INGREDIENTS

Meatball Ingredients

1 pound lean ground beef (I used 88%)

1 pound ground pork

1 cup Panko breadcrumbs

1/2 cup Soy Vay® Veri Veri Teriyaki Marinade

3 scallions, thinly sliced (about 1/4 cup)

2 large eggs, lightly beaten

Sauce Ingredients

1/2 cup Soy Vay® Veri Teriyaki Marinade

6 ounces pineapple juice

1 tablespoon cornstarch

Optional: sesame seeds and additional scallions for garnish

Mediavine

INSTRUCTIONS

Preheat oven to 400°F. Prepare a baking sheet by lining with parchment paper.

In a large mixing bowl, combine all meatball ingredients. Mix well, do not over mix or you will have tough meatballs.

Using a 1 tablespoon scoop, portion out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.

Bake for 10-12 minutes, until light golden brown and cooked through.

Meanwhile in a 10" skillet warm teriyaki sauce over medium heat. Combine pineapple juice and cornstarch in a resealable container. Cover and shake to combine. Add juice mixture to sauce. Whisk to combine. Cook on medium heat until sauce begins to thicken. 

Remove meatballs from oven and transfer to skillet. Toss meatballs in sauce. Serve and enjoy.

DONNA'S NOTES

If you lightly wet your hands the meatballs will form better and crack less.

These meatballs are amazingly flavorful without the sauce. If you are cutting back feel free to serve without the sauce. I have really enjoyed the meatballs without the sauce in veggie wraps.

SERVING SUGGESTIONS: Can be served as an appetizer or over rice or veggies for dinner.

https://www.theslowroasteditalian.com/2016/05/saucy-teriyaki-meatballs-recipe.html

Meatball Stroganoff

Meatball Stroganoff is delicious, hearty, and rich comfort food! A unique spin on the already popular Stroganoff dish

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

 Yield: 4 Servings

INGREDIENTS

MEATBALLS:

450 g Lean Ground Beef, ( 1 pound )

1 cup Fresh Bread Crumbs

1 Onion, finely chopped

2 t Fresh Garlic, crushed

1 Egg, lightly beaten

1/8 t Salt

1 TB Thick Soy Sauce

2 TB Vegetable Oil

SAUCE:

1 1/2 Onions, thinly sliced

250 g Mushrooms, brown or white button, sliced ( 8 oz )

3 TB Cornflour, (Cornstarch)

1 cup Beef Stock

1/2 cup Sour Cream

1 TB Thick Soy Sauce

1 TB Parsley, chopped (to garnish)

INSTRUCTIONS

Combine the Beef, Bread Crumbs, Onion, Garlic, Egg, Salt and Soy Sauce in a medium mixing bowl – form 16 – 20 meatballs

Heat the Oil in a large skillet – fry the meatballs over low heat until just brown – carefully remove meatballs from skillet and keep aside

SAUCE:

Using the same skillet  – saute the Onions and Mushrooms until soft – sprinkle over the Cornflour and stir – add the Beef Stock and let simmer until thickened

Once the sauce has thickened, stir in the Sour Cream and Soy Sauce – stir to mix

Add back the Meatballs and simmer over low heat until the meatballs are done (cover skillet partially)

NUTRITION INFORMATION

Yield

4 Servings

Serving Size1

Amount Per Serving

Calories 558

Total Fat 29g

Saturated Fat 10g

Trans Fat 1g

Unsaturated Fat 15g

Cholesterol 164mg

Sodium 952mg

Greek Meatballs

 Greek Meatballs

Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

 

Greek-Style Meatballs scattered with Feta in a rich Tomato-Beef sauce

Servings: 4 Servings

Author: Linda Nortje

Ingredients

450 g Lean Ground Beef ( 1 pound )

1 cup Fresh Breadcrumbs

1-2 Carrots grated (see NOTE above recipe)

1 1/2 t Ground Coriander

1/2 t Ground Cinnamon

1 t Dried Thyme

1 Egg

Salt and Pepper to taste

3 TB Tomato Paste

2 cups Beef Stock

1/2 cup Feta Cheese crumbled

Fresh Parsley to garnish

Instructions

Preheat the oven to 220 deg C (440 deg F) – spray a large enough oven dish with cooking oil

Combine the Ground Beef, Breadcrumbs, Carrots, Coriander, Cinnamon, Thyme, and Egg – season to taste with Salt and Pepper – roll into golf ball-sized meatballs (or half the size) – arrange in a single layer in the prepared oven dish

Mix Tomato Paste and Beef Stock – pour over the Meatballs – Bake 20 minutes, uncovered – turn the Meatballs and bake a further 25 – 30 minutes (golf ball sizes – smaller will be quicker) or until cooked through

Sprinkle over the Feta Cheese and Parsley

Christmas Cookie Jello Shot

 Christmas Cookie Jello Shots Ingredients:

• 1 cup Water

• 2 Unflavored Gelatin Packets (Knox, store brand)

• ¼ cup Butterscotch Liqueur

• 5/8 cup Bailey’s Irish Cream

• 1/8 cup Cointreau Liqueur

• Whipped Cream for Garnish

How to Make Jello Shots:

Jello Shots are pretty easy to make. This is the basic recipe anyone can follow:

• 2 packets unflavored gelatin

• 1 cup water

• 1 cup of: vodka/rum/tequila/whiskey/schnapps/liqueurs

The 1 cup of some sort of spirits is the key. The different flavor combinations of alcoholic beverages are what makes the tasty jello shot varieties when using unflavored gelatin.

The souffle cups are 2oz, and a shot glass is 1oz, 1.5oz or 2oz normally, so you may get a different number of servings depending on the vessel you use to set the gelatin.

Castiron Peach Cobbler

Castiron Peach Cobbler
leaving one can of peaches undrained you need 2 cans of peaches-15oz each
Put 2 tbsp of butter in your Cast-iron skillet place in a preheated 350' oven until melted.
Pour in both cans of peaches in the hot skillet. I drained 1 can.
Mix 1 cup sugar
1 cup buttermilk
1 cup self rising flour
Pour over peaches
Bake at 350' for 30 minutes or until the color you like.
I put a little cream and ice cream on it. The cream was awesome!
By Christina King Allen
Found https://www.facebook.com/groups/209912559413466/
In Hillbillies Down Home Cooking