Cheesy Skillet Meatballs

• I thought this was a great way to do meatballs and my husband enjoyed them as well!  Thanks to The View From Great Island for a  great recipe!
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• 1 lb ground beef
  
• 1 large egg
• 1/2 cup breadcrumbs
• a small red onion, finely minced (about 1/2 cup)
• 1 tsp onion salt
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp fresh cracked black pepper
• 1 heaping Tbsp ketchup (I used my favorite Jalapeno Ketchup)
• 1 heaping Tbsp A1 sauce
• 16 oz jar of your favorite tomato sauce
• 2 cups shredded mozzarella cheese (a little more if you like things really cheesy)

1. Set the oven to 350F
2. Crack the egg into a large mixing bowl and beat well with a fork. Add the meat, breaking it apart as you add it to the bowl Add in the rest of the ingredients EXCEPT the tomato sauce and the mozzarella cheese. Mix to combine everything well, using your fingertips. Don't compact the meat, and don't over mix it, you want these meatballs to be fluffy and light.
3. Scoop out the meat into approximately 22 balls and roll the balls round with your hands. I used my 1 1/2 inch cookie scoop.
4. Set the meatballs on a baking sheet and cook for 15 minutes.
5. After you put the meatballs in the oven, pour the sauce into a 10 inch cast iron skillet and place in the oven along with the meatballs for the last 10 minutes of cooking, to heat up the sauce.
6. Remove both pans from the oven and transfer the meatballs to the skillet, nestling them into the sauce. Return the skillet to the oven and cook for another 10 minutes, If you made your meatballs smaller or larger, the cooking time may vary.
7. Remove the skillet again and top with the cheese. Return to the oven to melt the cheese. Set under the broiler if you want it to brown, but watch carefully.
8. Serve immediately with garlic toasts.
9. To make the toasts, thinly slice a baguette and brush one side with olive oil. Set the toasts oil side down on a very hot grill pan for a few minutes until toasted. Rub the cut side of garlic along the toasted surface of the hot bread.

Gigi's Decadent Rice Krispies Cookies

These were my very favorite thing my Grandmother made when I was little.  So delicious!

Combine 1 cup sugar and 1 cup white Karo and bring to a boil.  Add 1 1/2 cups Peaunt Butter and 4 cups Rice Krispies.  Put in 9 x 13 pan.  Melt 16 oz. Chocolate Chips and 16 oz. butterscotch morsels.  Spread over above.  Cut into squares and enjoy!

Grandma Connie's Angel Biscuits

My girls love these biscuits and I love making something that my grandmother used to make!  They are very easy as well.

5 1/2 cups self-rising flour
1 cup shortening (I use palm shortening or coconut oil)
1/3 cup sugar
2 cups buttermilk
1 yeast cake or package
1/4 cup warm water

Work shortening into flour; add sugar; mix with buttermilk and yeast dissolved in water.  Knead well.  Roll out any amount needed and cut with biscuit cutter.  Let rise 5 minutes.  Bake 10 minutes at 475.  Keep dough covered in fridge up to a week.

Easy, 2-ingredient, Junk-free homemade jello

My girls love jello but I can't stand to give them all the additives and dyes and junk in the store bought kind.  I searched for a healthy recipe and was pleased to find this one from Momnivore's Dilemma.  You can use any kind of natural juice that you would like to flavor with.

I n g r e d i e n t s:

-4 cups of organic concord grape juice

-2 T of Great Lakes gelatin {GL was the chosen gelatin because it’s from grass-fed cows}

D i r e c t i o n s
1.) Divide the grape juice. 2 cups goes into a pot.  2 cups goes into a bowl.
2.) While you heat the cups in the pot, mix the gelatin into the room temperature juice.
3.) Just before the water boils, add the nearly boiling juice to the bowl of juice/gelatin mix.
4.) Pour into a 9X13 pan and allow to cool for about 15 minutes.
5.) Set in fridge for at least 4 hours

3 Cheese Stuffed Shells

The Pioneer Woman gives us another great recipe!  My husband liked this so much that I used the filling for my lasagna as well!

Ingredients

• 8 ounces, weight Jumbo Pasta Shells
• 30 ounces, weight Whole Milk Ricotta Cheese
• 8 ounces, weight Parmesan Cheese, Grated, Divided
• 1/2 cup Grated Romano Cheese
• 1 whole Egg
• 12 leaves Basil, Chiffonade
• 2 Tablespoons Minced Parsley
• Salt And Pepper, to taste
• 2 Tablespoons Olive Oil
• 1/2 whole Medium Onion, Chopped
• 5 cloves Garlic, Minced
• 1/2 pound Italian Sausage
• 1/2 cup Red Wine
• 1 whole (28 Oz. Size) Crushed Tomatoes
• 1 whole (15 Oz. Size) Crushed Tomatoes
• 2 Tablespoons Sugar
• 1/2 teaspoon Salt
• 2 Tablespoons Minced Parsley

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two. 

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined. 

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan. 

Bake at 350 degrees for 25 minutes, or until hot and bubbly.

Serve with crusty French bread.

Apple Crisp Cookie Cups

Nina made these for my girls and they were delicious!  Thanks to Delish for a great recipe!

INGREDIENTS

• 1 1/4 c. brown sugar (divided)
• 3/4 c. granulated sugar (divided)
• 2 sticks unsalted butter, softened (plus more for cooking apples)
• 2 eggs
• 1 tsp. vanilla
• 1 1/4 c. all-purpose flour
• 1 3/4 c. rolled oats
• 1 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 6 Granny Smith apples, peeled, cored and finely chopped
• 2 tsp. cornstarch
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cinnamon
• Caramel sauce, for serving

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine butter, 1/2 cup granulated sugar and 1 cup brown sugar. Beat with hand mixer until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.
3. Spray 2 regular sized muffin tins with cooking spray. Using a medium ice cream scoop, scoop dough into muffin tins, press down with a spoon to create cups. Bake for 15-20 minutes until the cookie cups are golden brown and set. (Don’t worry if the cookie cup centers rise!)
4. While the cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press the shot glass down into the center of each cookie to create cups. Let cool in pan for 15 minutes, then transfer to wire cooling racks.
5. Meanwhile, melt about 2 tablespoons butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until beginning to soften. Add the remaining sugars, nutmeg, cinnamon and cornstarch and cook until soft and caramelized.
6. Spoon the apple filling into the cups. Drizzle with caramel and serve warm or at room temperature.

Soaked Pumpkin Pancakes

I found this recipe when looking for a healthy pumpkin pancake recipe.  Many thanks to Nourishing Gourmet for this great recipe!

• 2½ cups whole wheat flour
• 2 cups whole milk, coconut milk, kefir, or buttermilk - if using a non-fermented liquid such as coconut milk, add in 2 tablespoons of raw apple cider vinegar, water kefir, or other live culture liquid (I used raw whole milk)
• 3 tablespoons butter, melted
• 1 cup pumpkin puree
• 2 eggs
• 2 tablespoons coconut sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoons baking powder
• ½ teaspoons baking soda
• ½ teaspoons salt
• Apple Cider Syrup (optional)
• Butter (optional)

INSTRUCTIONS

1. In a large glass bowl, mix your flour, melted butter and milk. Cover with a towel and leave on the counter for 12- 24 hours. (I usually do this the night before.)
2. In the morning in a medium-sized bowl whip the pumpkin puree, eggs, coconut sugar, pumpkin pie spice, baking powder, baking soda and salt together.
3. Pour the mixture into the flour that was soaked over night. Stir until the batter is smooth.
4. Heat a skillet (I prefer cast iron) over medium heat. You will know it is ready if you sprinkle a couple droplets of water on the pan and they sizzle.
5. Pour batter onto the skillet to create the size pancakes you desire. I prefer about 4 inches in circumference, ¼ of an inch thick.
6. Cook until bubbles start to appear. Flip over and cook for another 30 seconds to 1 minute.
7. Serve fresh off the skillet or place in a baking dish in a warm oven.
8. Top with butter and apple cider syrup.

Creamed Turkey Over Biscuits

I found this recipe when looking for a way to use up leftover Thanksgiving turkey.  It is such delicious comfort food!  It would also be yummy with chicken.  Many thanks to Frugal Foodie Mama for the recipe!

For the buttermilk biscuits

• 2 cups flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 8 tablespoons of unsalted butter, chilled & cubed
• 3/4 cup buttermilk (I did not have any, so added 1 tbsp of vinegar to a measuring cup & filled it with milk to the 3/4 line. Let it sit for 5 minutes & voila!)

For the creamed turkey

• 2 tbsp unsalted butter
• 2 tbsp flour
• 1/2 cup chicken or turkey broth
• 1 1/2 cups half 'n half
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups of cooked turkey, chopped
• Leftover or fresh made mashed potatoes

Instructions

Preheat your oven to 425 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder, & salt. Add in the cubed butter and cut into the flour mixture with a pastry blender or two forks until the mixture is crumbly.

Pour in the buttermilk and mix with a wooden spoon until just combined.

Turn the biscuit dough out onto a well floured surface & roll out to about 1/2 inch thick. Using a biscuit cutter or the top of a glass cut out circles of dough. Place at least an inch apart on the prepared baking sheet. I was able to cut out about 10 biscuits from this recipe.

Bake for 12-15 minutes, or until the edges are golden brown.

Allow to cool to warm.

While the biscuits are cooling, prepare the creamed turkey.

In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour and continue to whisk and cook for 1-2 minutes.

Pour in the half 'n half and broth. Season with the salt & pepper. Continue to heat, whisking every minute or so for about 5 minutes.

Dump in the chopped turkey and stir. Heat another 3-4 minutes or until the turkey is heated through and the sauce has thickened.

To serve, cut a biscuit in half and place on a plate. Add a nice heaping scoop of reheated leftover mashed potatoes. Generously ladle the creamed turkey over top of the biscuit and mashed potatoes

Dad's unbeatable Buttermilk Pancakes

These are truly the best pancakes in the world an a very simple recipe!  My girls talk him into putting sprinkles and chocolate chips on them but I much prefer them with just a bunch of butter and syrup :)  I have to triple this recipe for our large family!

1 Cup A/P Flour
1 Tbs Sugar
1 tsp  Baking Soda
1 tsp  Baking Powder

1 Egg
1 Cup Buttermilk
2 Tbs Oil  (30ml) (1/8 Cup)

Mix the dry separate from the liquid. Don't put in the oil until everything else is mixed together.  Fry on a hot griddle.

Condensed Cheddar Cheese Soup

I use this recipe all the time in soups and over potatoes or noodles!  Thanks, Meal Planning With Connie

Condensed Cheddar Cheese Soup Substitute

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheddar cheese
salt, to taste

Melt butter in a saucepan over medium-low heat; add flour and whisk until smooth and bubbly. Remove from heat; gradually add milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add cheese and stir until melted. Add salt.

Homemade Condensed Cream of Chicken Soup

This makes about 2 cans of cream of chicken soup!   Thanks, Tammy's Recipes!

Ingredients: 

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Instructions: 

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes: 

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.

**Or, diced onions (boil with broth for a few minutes)

***Or, fresh minced garlic (boil with broth for a few minutes)

Slow Cooker Cream Cheese Chicken Chili

Another simple and yummy soup recipe that we love from Plain Chicken Blog

• 1 can black beans
• 1 can corn, undrained
• 1 can Rotel, undrained
• 1 package ranch dressing mix
• 1 tsp cumin
• 1 Tbsp chili powder
• 1 tsp onion powder
• 1 8 oz package light cream cheese
• 2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

**Can place all ingredients in a freezer bag and freeze for a quick freezer meal later.**
Read more at http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html#7poA9UFypDCYTHIJ.99

Loaded Baked Potato and Chicken Casserole

This is a super easy and delicious casserole that we love from Delicious As It Looks.

Ingredients

3 - 4 medium russet potatoes, scrubbed and diced small
        (about 1.5 lbs. or 4 1/2 cups)*
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream (use 1/2 cup lactose-free milk whisked with 1 tablespoon gluten-free flour for low-FODMAP)
2 tablespoons unsalted butter, cut into small pieces


Directions

1. Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
2. Spread half of the diced potatoes in bottom of pan (see note below on parboiling the potatoes*). Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
3. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream (or lactose-free milk and flour mixture) over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

Chicken Bacon Wild Rice Soup

We love this soup from Pinch of Yum!  And it freezes pretty well, also.  I usually have to add a little milk when I warm it up again because it gets thick but it is the ultimate comfort food!

INGREDIENTS

• 3 (10¾ oz) cans chicken broth
• 2 cups water
• ½ cup uncooked wild rice, rinsed
• ½ cup finely chopped green onions
• ½ cup margarine or butter
• ¾ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon poultry seasoning
• ⅛ teaspoon pepper
• 2 cups half and half
• 1½ cup cubed or shredded cooked chicken or turkey
• 8 slices bacon, crisply cooked and crumbled
• 1 tablespoon chopped pimiento
• 2-3 tablespoons dry sherry, if desired

INSTRUCTIONS

1. In a large saucepan, combine chicken broth and water. Add wild rice and onions. Bring to a boil. Reduce heat, cover and simmer 30-45 minutes (or until rice is tender). Once the rice is cooked, there will be some additional broth - do not drain.
2. In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly.
3. Gradually stir in half and half with the butter/flour mixture and cook until slightly thickened, stirring constantly. Add this creamy mixture back into the saucepan with the rice/broth. Add remaining ingredients (chicken, bacon, pimiento, and sherry). Heat on low, stirring every once in a while, for at least a half an hour. Do not boil. The mixture will look thin, but the longer you heat the soup, the more the flavors marry and the more it will thicken. This soup is best served after gently heating for an extended period of time (even a few hours) or the next day! For extra flavor, add more poultry seasoning and/or bacon.

Corn and Cheese Chowder

We got this recipe from the amazing Pioneer Woman and it is so good that I had to type it out so I'll never lose it (I'm making my daughters a cookbook from this blog.) 

• 4 Tablespoons 1/2 Stick Butter
• 1 whole Onion, Chopped
• 3 slices Bacon, Cut Into Pieces
• 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
• 5 ears Corn, Kernels Sliced Off
• 1/4 cup All-purpose Flour
• 3 cups Chicken Stock Or Broth
• 2 cups Half-and-half
• 1 cup (heaping) Grated Monterey Jack
• 1 cup (heaping) Pepper Jack
• 1/3 cup Sliced Green Onions
• Bread Bowls

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute. 

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so. 

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. 

Ladle into hollowed out boules and serve immediately

Home-made soaked crackers

Since my two big girls started attending school, I was determined that I would not resort to giving them processed foods for lunches and snacks.  This was one recipe I found that they enjoyed.  I usually double it or triple it.  The trick is getting it rolled thinly enough to crunch like a cracker.  It was difficult (time consuming) to cut and place all the tiny crackers on my baking pans.  4 girls can eat one recipe of this in no time!  I had to find a quicker way.  I finally resorted to rolling them out on a baking mat that could be placed in the oven and used for cooking.  I use a pizza cutter to slice them into crackers right on the same mat that I bake them!  Now it is easy to whip these up quickly!  I soak everything together the night before, then roll them out, cut them, add on the salt, and bake for 8 minutes and they are done.  If you want to see the intricate instructions and great pictures, please visit this website where I found the original recipe.

• 1 ¼ cups flour
• 1 ½ Tbs honey (or sugar)
• ½ tsp salt
• ¼ tsp paprika
• 4 Tbs oil
• ¼ cup water
• ¼ tsp vanilla
• salt for topping

Directions:  Blend dry ingredients (except topping salt).  Cut in butter and blend until evenly mixed.  Combine the water, honey and vanilla.  Add to flour mixture and blend until smooth.  Divide the dough into 4 pieces and roll out and cut into crackers.  Bake at 400 degrees for 5-10 minutes