BBQ Meatballs (Pioneer Woman)

Recipe and Photo from Pioneer Woman's Website

Ingredients

•  FOR MEATBALLS
• 1-1/2 pound Ground Beef
• 3/4 cups Oats
• 1 cup Milk
• 3 Tablespoons Very Finely Minced Onion
• 1-1/2 teaspoon Salt
•  Plenty Of Ground Black Pepper, to taste

•  FOR COOKING MEATBALLS
• 1 cup All-Purpose Flour (coating For Frozen Meatballs)
•  Canola Oil

•  FOR SAUCE
• 1 cup Ketchup
• 2 Tablespoons Sugar
• 3 Tablespoons Vinegar
• 2 Tablespoons Worcestershire
• 4 Tablespoons (to 6 Tablespoons) Onion
• 1 dash Tabasco

Preparation Instructions

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

Caramel Crispy Chex® Mix

(I usually Omit the M&M's)

1- 17 oz box Chex cereal
1 1/2 packed brown sugar

1 1/2 cup margarine

1/3 cup corn sypur

2 t vanilla
1/4 t baking soda

1 cup Nuts or M&M's (Optional, i usually omit this)

Melt Butter in pan and add brown sugar and syrup.  Bring to a boil.  Boil 3 minutes.  Remove from heat, add vanilla and baking soda. Pour over cereal. Mix and microwave 1 minute.  Mix and microwave an additional minutes.  Mix and spread on wax paper to cool.  Store in air tight container.

Microwave Instructions:

In large microwavable bowl, place cereals. In large microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute, just until cereal begins to brown. Cool 5 minutes; stir in candies if desired. Spread on waxed paper to cool; break into bite-size pieces. Store in airtight container.

Sausage Cheddar Balls (Without Bisquik)

Don't have Bisquick?  Here's a recipe for Sausage Cheddar Balls from Scratch!

1 1/4 c flour
1/2 t salt
1/4 t pepper
1/2 t cayenne pepper
1 1/2 t baking pwdr
2 c grated cheddar
1 lb breakfast sausage (cooked)
1/2 large yellow onion, grated on large holes of box grater
3 T marg (melted)

Preheat over to 400 degrees.  In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder.  Add cheddar and toss to coat.  Add sausage, onion, and margarine.  With your hands, mix until well combined and roll mixture into 1 inch balls.  Place balls, 1/2 inch apart, on a parchment-lined baking sheet.  Bake until balls are golden and cooked through, 25 minutes.  Makes 45.

Recipe Courtesy of Everyday Foods.

Soft Pretzels

1 pkg yeast

1-1/3 c warm water (105-115 degrees)

1 T sugar

1/2 t salt

3-1/2 to 4 c flour

1 egg

1 T water

2 T course salt

1. Preheat over to 425. Grease 2 large baking sheets. In large bowl, sprinkle yeast over warm water. Stir until blended and yeast is dissolved.  Water temp should be between 105 and 115. Gradually stir in sugar, salt, and enough flour to form a soft sticky dough.

2. Turn dough onto a well-floured surface and knead 5-7 minutes, until dough is smooth and elastic.  Dough should not stick to hands or surface.

3.  Cut dough in half, then cut each half into 6 equal pieces. With floured hands, roll one piece of dough back and fourth between hands until you form a rope. Place rope on baking sheet and cross the left side of the rope over to the middle of the rope, creating a loop.  Then fold the right side of rope over the first loop to form a pretzel.

4.  Continue with remaining dough pieces, placing pretzels 3 inches apart on baking sheet . Enlarge holes in pretzels by inserting thumb and index finger into holes. This will prevent them from completely closing during baking.  In small bowl, mix together egg and water.  Brush on pretzels.  Sprinkle with salt.  Bake 15-20 minutes or until golden brown.  Serve warm!

I made these in High School, so they are pretty easy!

Spinach Artichoke Dip

1 can (14 oz) artichoke hearts, drained, finely chopped
1 pkg (10 oz) frozen spinach, thawed, drained
3/4 c grated parmesan cheese
3/4 c mayo (NOT miracle whip)
1/2 c mozzarella cheese
1/2 t garlic powder

Mix all ingredients until well blended.  Bake in 9 inch pie plate or shallow baking dish for 20 min at 350.

Sausage Cheese Balls

3 cups bisquick mix
1 lb bulk pork sausage
4 cups shredded cheddar cheese
1/2 c grated parmesan cheese
1/2 c milk
1/4 t rosemary
1/4 t parsley flakes
1/2 t garlic powder

Barbecue sause for dipping if desired

1.  Heat oven to 350. LIghtly grease bottom and sides of 15x10x1 inch pan
2. Stir together all ingredients except sauce, using hands or spoon. Shape mixture into 1" balls.  Place in pan.
3. Bake 20-25 minutes or until brown.  Immediately remove from pan.  Serve warm with sauce for dipping.

Cottage Fries

"These easy cottage fries crisp up quite nicely in the oven and resemble fat, succulent potato chips."

INGREDIENTS:

4 baking (russet) potatoes, sliced into 3/8 -inch thick rounds salt and freshly ground black pepper to taste

1 pinch cayenne pepper, or to taste 1 pinch herbes de provence, or to taste (or just use any herbs you like: Rosemary, Thyme, Marjoram, etc) 2 tablespoons olive oil

DIRECTIONS:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	Line a baking sheet with parchment paper or a silicone baking mat and set aside.
3.	Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat.
4.	Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes.
5.	Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the center.

Party Cheese Ball

Photo courtesy of www.kraftrecipes.com

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 pkg.  (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

1 Tbsp. finely chopped onions

1 Tbsp.  chopped red bell peppers

2 tsp. Worcestershire sauce

1 tsp.  lemon juice

Dash ground red pepper (cayenne)

1 cup  chopped PLANTERS Pecans, toasted 

BEAT cream cheese and Cheddar in small bowl with mixer until well blended.
ADD all remaining ingredients except nuts and crackers; mix well. Refrigerate several hours.
SHAPE into ball; roll in nuts. Serve with RITZ Crackers.

Sausage Cheese Balls

Photo courtesy of Bettycrocker.com

3	cups Original Bisquick® mix
1	pound bulk pork sausage
4	cups shredded Cheddar cheese (16 ounces)
1/2	cup grated Parmesan cheese
1/2	cup milk
1/2	teaspoon dried rosemary leaves, crushed
1 1/2	teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
	Barbecue sauce or chili sauce, if desired

1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Strawberry Blossoms

12 large, fresh strawberries
3 oz. cream cheese
2 T pwdr sugar
1 T sour cream

1. Remove stems from strawberries to form flat base
2. Pointed end facing up, cut with a knife, first in half withing 1/4" of the base.  Do not cut all the way through the base.  Next, cut each half into 3 wedges to form 6 petals.
3. In a small bowl, combine and beat together other ingredients. Using a pastry bag, or you can cut the tip off a ziplock bag, fill the strawberries.

A great summer treat!

Pickle Wrap Dip

• 1 package cream cheese
• sour cream
• pickles
• corned beef (or you favorite lunch meat)

(Pickles and beef, use as much as desired)

Soften cream cheese. Chop pickles and corned beef. Mix cream cheese, pickles and corned beef together. Add sour cream. I start with 1 spoonful of sour cream and see how creamy it is. if not easy to stir, add more until you can stir easily.

Mexican Bread Dip

1-8 oz. package Cream Cheese
1-8 oz. carton Sour Cream
1/4-1/2 c finely chopped Pepperoni
Jalapenos or Green Chiles to taste

Mix all ingredients together well.  You can either microwave or heat in a crock pot.  You can use the oven, but I'm not sure the time or temp.  Just until it is warmed thoroughly.  Serve with bread or even crackers.  It's great warm, but it's also good cold.  Always a hit for me.  Guys love it!

Ranch Oyster Crackers

• ½ teaspoon dill weed
• ¼ cup vegetable oil
• 1 box (16 ounces) oyster crackers
• 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• Optional: ¼ teaspoon lemon pepper or ¼ teaspoon garlic powder 

Place crackers in a gallon-size ziplock bag. Pour oil over crackers; seal bag and toss to coat.
Add dressing mix and spice; seal bag and toss again until coated. Bake on ungreased baking sheet at 250°F for 15 to 20 minutes or until golden brown.

Caramel Apple Nachos

Ingredients (serves 7)

• 4 large Granny Smith apples, sliced
• 35 large marshmallows
• 1/4 cup butter
• 35 caramels
• 1 Tbsp evaporated milk (or half and half)
• 1/4 cup peanuts
• 1/4 cup mini semi-sweet morsels
• 2 Tbsp chocolate syrup

Instructions

Slice apples and arrange on platter.

In saucepan, melt marshmallows and butter until creamy. Set aside.

In microwave dish, melt caramels with milk (cooking in 30 second intervals, and stirring). Set aside.

Pour marshmallow cream over apple slices, followed by caramel sauce. Drizzle chocolate syrup and sprinkle with peanuts and mini chocolate morsels. Serve immediately and enjoy!

Homemade Jalapeno Poppers

Recipe found HERE

 a can of Pillsbury Crescent dough

about 2 tablespoons of cream cheese (give or take, depending on how much you want to use)

1-2 fresh jalapeños

and about 3 strips of bacon (if you want... I always want bacon.) 

These amounts make 16 poppers.

Oven pre-heated to 350 degrees F. 

Chop the jalapeños into small pieces. Clean out the seeds. Don't stick your fingers in your eyes or mouth for the rest of the day.

Cut the bacon into pieces and then cook it up. I usually cut it up first cuz then you have nice, neat pieces and it doesn't get too crumbly. Just watch it so it doesn't burn. Unless you like burnt bacon. But that's weird.

Roll out your dough. It's perforated into triangles, but I cut each triangle in half with a pizza cutter and do one popper on each half. Does that make sense? Sorry I didn't take pictures of that part. You can do it without cutting the crescents in half, and they'll just be a little bigger than bite size (and then the recipe will yield 8 larger poppers).

Layer a small dollop of cream cheese, a piece or two of jalapeño, and bacon. 

Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so the insides don't gush out.

Bake 10-15 minutes at 350 and munch away! 

Snowmen on a Stick

Ingredients

• Bananas
• Grapes
• Carrot
• Apple

• Bamboo skewers
• Mini chocolate chips
• Pretzel sticks

Instructions

1. For each snowman, you will need three thick slices of banana, a grape, a sliver of carrot, and a triangular piece of apple. (Tip: Poke a hole in the apple piece with a bamboo skewer first to make assembly easier.)
2. Have your kids slide the fruit onto the skewer, then use the carrot slivers for noses, mini chocolate chips for eyes and buttons, and pretzel sticks for arms.
   
   
   Found HERE

Artichoke Bread

Ingredients:
1 (14 ounce) can artichoke hearts (drained and chopped)
2 green onions (sliced)
2 cloves garlic (chopped)
1 (4 ounce) package cream cheese (room temperature)
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
1 loaf Italian bread (sliced in half lengthwise)

Directions:
1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
2. Hollow 1/2 an inch out of the center of both halves of the bread.
3. Spread the mixture into the hole in the bread slices and top with the reserved cheese.
4. Bake in a preheated 350F oven covered in foil for 20 minutes.
5. Remove the foil and continue to bake until the cheese is melted and golden brown.

Recipe Found HERE

Pretzel Rolls

Pretzel Rolls
The Dough
6 - 7 1/2 cups unbleached, all-purpose flour 
1 teaspoon salt
3 tablespoons canola oil
2 teaspoons active dry yeast
2 1/2 cups milk, slightly warmed
1 cup water, slightly warmed

Coarse sea salt for sprinkling

The "Bath"
7 cups water
1 tablespoon salt
4 tablespoons baking soda

In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl. 

Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.

Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.

While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute on each side. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown.  These are best eaten the same day they are made.


This recipe found HERE

Gourmet Raspberries

What a neat twist on raspberries.  Put a chocolate or white chocolate chip in them and you have a fancy treat!

Buffalo Chicken Bites

Buffalo Chicken Bites

recipe adapted from Gourmet

1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank's brand is what I used)
4 tablespoons unsalted butter, melted and cooled

2 1/4 teaspoons rapid rise dry yeast

2 tablespoons brown sugar
1 cup warm milk ( I used 2%)

2 1/2 cups of flour

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, softened butter and hot sauce; set aside.

In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.

Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that's been lightly oiled. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.

Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).

Recipe found HERE