Posted on October 23, 2008 by Amy
Lance and I both grew up on good old fashioned meat and potatoes meals. One of my favorite meals to fix: BBQ meatballs and cheesy potatoes. Double yum! This meatball recipe makes a lot, so I usually divide it into three pans; one to eat and two for my freezer. I freeze half of the potato recipe, too. I love having meals handy for crazy days, or to give to a new mom or any family in need.
- 1 can (13 oz.) evaporated milk
- 3 lbs. ground beef
- 2 c. oatmeal
- 1/2 tsp. pepper
- 1 c. chopped onion
- 1/2 tsp. garlic powder
- 2 tsp. salt
- 2 tsp. chili powder
Mix and shape into balls. Place in pan in a single layer.
Hint: Skip the mess (and have perfectly uniform meatballs)! Shape your meatballs with a cookie or muffin scoop.
- 2 c. ketchup
- 1 1/2 c. brown sugar
- 2 Tbsp. liquid smoke
- 1/2 tsp. garlic powder
- 1/2 c. chopped onion
Mix together and pour over meatballs. Bake at 350 for one hour. (I cover them for 30 minutes and then uncover for the last 30 minutes.)
Cheesy Potato Casserole
- 2 pounds potatoes, diced and cooked (can use frozen hashbrowns, thawed)
- 1 can cream of chicken soup
- 1cup (or more!) shredded cheddar cheese
- 1 pint sour cream
- 1/4 cup chopped onion
- 1/2 cup butter, melted
- salt and pepper to taste
- optional: 1 cup crushed cornflakes and another 1/2 cup melted butter
Mix first seven ingredients. Spread in 9×13 pan. Optional: top with cornflakes tossed in melted butter. Bake at 350* for 1 hour.
For more recipes, head over to Life as Mom and The Grocery Cart Challenge.
Filed under: Food, Recipes | Tagged: bbq meatballs, cheesy potatoes, meat and potatoes, meatballs, Recipes | 8 Comments »
Posted on October 16, 2008 by Amy
** Update for Friday: Hi, Grocery Cart Challenge visitors! I’ve got THREE recipes for you this week. All the rest of you, head over to the grocery cart challenge for homemade maple syrup and other yummy recipes!
Since I seem to be all about recipes this week (have you checked out my pretty pizza braid or my yummy chocolate chip cheesecake?) I thought I’d stick with what’s working, and link up with Life as Mom. FishMama’s weekly recipe swap is on, and the theme this week is quite seasonally appropriate… all about pumpkins!
In the interest of time, I’ll share a link to a new pumpkin recipe I discovered on Allrecipes.com when I was cleaning out my fridge and pantry over the summer. I love the feature where you type in random ingredients and they search for a recipe based on what you have. Needing to use up 1/2 a can of pumpkin and 1/2 a bag of butterscotch chips in my pantry, I entered those two items and voila…
Pumpkin Butterscotch Muffins
I made regular-sized muffins, and substituted some wheat flour for white, but other than that I stuck to the recipe as written. The rich pumpkin and butterscotch flavors blend together beautifully. Try them!
Find a purpose for your pumpkins over at Life as Mom!
Filed under: Food, Recipes | Tagged: fall recipes, muffins, pumpkin muffins, pumpkins | 10 Comments »
Posted on October 14, 2008 by Amy
I should have titled this post “The Day Amy Became My Very Best Friend.” Seriously. This cheesecake is that good! My husband requests it for our anniversary, Valentine’s Day, his birthday, Father’s Day…
This is my official entry for Laura’s Pie Recipe Contest, and I even used her graham cracker recipe (which is quite yummy!) for the crust so that I wouldn’t get disqualified for using a premade crust laden with hydrogenated oils and high fructose corn syrup (but I promise not to tell if you use the easy, unhealthy stuff like I usually do 😉 ). Be proud, Laura!
Chocolate Chip Cheesecake Pie
- 1 graham cracker pie crust (or make your own healthy one in an 8 inch pie pan)
- 8 oz. softened cream cheese
- 14 oz. can sweetened condensed milk
- 1 egg
- 1 tsp. vanilla extract
- 1 cup mini chocolate chips
- 1 tsp. flour
- 1/2 cup mini chocolate chips
- 1/4 cup heavy whipping cream
1. Preheat oven to 350*. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
2. Add egg and vanilla; mix well. Toss chips with flour; stir into cheese mixture (flour keeps them from settling at the bottom of the pie). Pour into pie crust.
3. Bake 40 minutes or until center springs back when lightly touched. Cool and top with glaze*. Chill for several hours.
*Chocolate Glaze: In a small saucepan, over low heat, melt 1/2 cup mini chocolate chips with 1/4 cup whipping cream, stirring constantly until thickened and smooth. Immediately spread over pie.
4. After you make and sample your first piece of this cheesecake, send Laura an email to tell her I should win! And then report back here to let me know that I am your new very best friend!
Chocolate Chip Cheesecake Pie really, really works for me!
Visit Rocks in my Dryer for more WFMW!
Filed under: Food, Recipes, Works For Me | Tagged: cheesecake recipe, chocolate chip cheesecake, works for me wednesday | 13 Comments »
Posted on October 13, 2008 by Amy
Homemade pizza is all the rage these days in menu planning and recipe sites. We love homemade pizza, too, but sometimes it’s fun to have a pizza switch up. This pizza braid fits the bill; it’s tasty, easy to prepare, and beautiful! Serve slices with a salad and you have a lovely, fun meal for company or for family fun night.
- 1 pkg. (1 scant T.) yeast
- 1 c. very warm water
- 1/4 c. sugar
- 1/2 tsp. salt
- 1 egg
- 2 T. butter
- 3 c. flour (I use 1/2 white, 1/2 whole wheat)
Filling: This is what we used on our most recent braid. Feel free to adjust to your liking!
- 1/2 lb. ground beef
- 2 oz. pepperoni, sliced in quarters
- 1/2 chopped onion
- 1/2 chopped green bell pepper
- 1/2 can mushrooms, chopped
- 8 oz. tomato sauce
- 1/4 tsp. garlic powder
- 1 1/2 tsp. Italian seasoning
- salt and pepper
- 8 oz. shredded mozzarella cheese
Dissolve yeast in water; add sugar, salt, egg, butter and 1 1/2 cups flour. Beat until smooth; add enough remaining flour until dough is stiff enough to knead. Knead for 10 minutes. (I never knead that long, and I let my dough hook do most of the work!) Place in a greased bowl and let rise until doubled, about 1 1/2 hours. While dough is rising, brown ground beef in skillet; add pepperoni and veggies, then add seasonings and tomato sauce. Mix well. Set aside. Punch down risen dough. Roll dough into a rectangle on a greased cookie sheet. Spoon meat filling down the center of the dough. Top with mozzarella cheese.
Cut 8 even slits from the filling out to the edge of the dough. (I use my pizza cutter to do this. Hint: for even strips, slice your middle strip first. Then slice the middle of the halves, then the middle of the quarters.)
Start at one end and criss cross the dough strips.
Tuck the last strip under. Bake for 15 minutes at 400*.
Serve with a side salad or veggie for a fun twist on pizza night!
For more kitchen tips, visit Tammy’s Recipes, and for more yummy recipes, visit Blessed with Grace.
Filed under: Food, Kitchen Tip Tuesday, Recipes | Tagged: homemade pizza, kitchen tip, Kitchen Tip Tuesday, pizza braid, pizza recipe, Recipes | 28 Comments »