Pizza Meatballs

Well, this is such a big hit in my house...especially with Kyle...that both he & Matt scarfed these up before I even got to the table to take a picture!! By the time I got there with my camera, I had to spread them out to make them look decent lol. The pan was stuffed full! They LOVE this dinner. It's a bit of work, nothing hard, just time consuming rolling all the meatballs, stuffing cheese inside each one, rolling in flour, but they are really good and I don't make them often.

It's Friday, Kyle's night off, so he's home for dinner. The one night a week he's home. Hmm, just occurred to me that next Friday is his 21st (GASP!!!) birthday....HOW DID THAT HAPPEN??!! and I assume he either won't be home or we'll go out for dinner.

Anyway, here's the recipe. I served a salad and garlic bread with it.

2 lbs hamburger
2 cups seasoned bread crumbs (I use one, 2 seems like a lot to me)
1 cup milk
1/4 dried, minced onion
2 tsp garlic salt
1/4 tsp pepper
8 oz block mozzarella cheese
1/3 cup flour
1/4 cup oil
1 jar pizza sauce (I use spaghetti sauce. I've never tried it with pizza sauce)

In large bowl, combine first 6 ingredients just until mixed. Shape into 48 small meatballs. Cut cheese into 48 cubes, 1/2 inch each. Push a cube into the center of each meatball, covering the cheese completely with meat. Roll lightly in flour.

In a large skillet, cook meatballs in oil until browned; drain. Add sauce; bring to a boil. Reduce heat; cover & simmer for 20-25 minutes or until  no longer pink.

HINT: I roll all the meatballs, stuff the cheese inside, stack them on a plate. After I get them all done, then I roll them in flour and drop them in the pan. It's a huge mess if you roll in flour as you make the meatballs. Also, I brown them about 10-15 at a time because there are so many, they don't leave a lot of room in the pan for turning. Once they are browned, they shrink and all fit. I use my huge frying pan. Maybe if you use an electric skillet it would be easier. Enjoy!

Knockoff Wendy's Chili

I'm back!!!....I think!!! I've had some weird stomach bug for a week and it hasn't been fun. It's on and off. Sometimes I feel good and I'll eat something and right back to sick. Other days I feel sick all day and can't eat at all. Slowly but surely I am feeling better. This morning I feel the best I have felt since last Thursday, so hopefully it's making it's way out of me! Tired of being sick!

I found this recipe on pinterest and I'm always looking for chili recipes. For years I couldn't find a good chili recipe that we liked. For the past several years I've been making what I consider boring chili, but enjoyable. So when I found this recipe, since I LOVE Wendy's chili, I decided to give it a try. This would fall under my guinea pig category...a tester, a new recipe.

The first few bites tasted just like Wendy's. I had a VERY small bowl for fear of my stomach. Matt had 2 BIG bowls, he loved it so much. He said it really did taste like Wendy's. A rule with my guinea pig recipes is, you have to tell me whether you like it or not. If you tell me you like it and you didn't, I'll make it again, so tell me now! Matt said this was definitely a keeper. He liked that it was loaded with meat and beans and thick. I look forward to trying it again, when I'm feeling better.

1 onion, chopped
1 bell pepper, chopped
1 (14oz) can stewed tomatoes
4 (8oz) can tomato sauce
1 (14oz) can ranch style beans
1 (14oz) can pinto beans
1 (14oz) can kidney beans
1 (10oz) can Rotel diced tomatoes
1 (1 1/4 oz) package McCormick mild chili seasoning
2 lbs ground chuck

Brown ground chuck with onions & pepper;drain. Add all canned items, including juice, into large pot. Cook until onion & pepper are tender.

Simple!! and it says it freezes nicely. It made a pretty big pot, so may end up freezing some. Matt likes leftovers for breakfast so we'll see if he eats all of this or it goes in the freezer.

Still adjusting!

Please bare with me as I am still learning how to work my new blog! I am trying to place the recipes in their tabs...as in, dinner recipes in dinner tab, found under the title of my blog. I haven't figured out how to get more than one in there yet. For the time being, you can click on the archive button on the right hand side to see all the posts I've made so far.

Thanks!
Marge

Chunky Chicken Noodle Soup

I used to think making soup took all day. This takes minutes, especially if you cook the chicken in advance. I buy large packs of chicken, divide them up and cook in my pressure cooker, then freeze. You can also bake in the oven, grill them, whatever you like. That way, this is a VERY simple meal. AND, it's only 78 calories per cup! Hits the spot during this long, cold winter.

1/2 cup diced carrot
1/4 cup diced celery
1/4 cup chopped onion
1 tsp butter
6 cups chicken broth
1 1/2 cups diced cooked chicken
1 tsp salt
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/8 tsp pepper
1 1/4 cups medium egg noodles

In a large saucepan or dutch oven, saute carrot, celery & onion until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles, cook for 10 minutes or until tender.

6 servings.

Soft Oatmeal Cookies

My sister, Jill, is looking for a soft oatmeal cookie and I remembered I have this one from years ago. I think it was one of the first cookies I ever made. I have no idea where it came from, I've had it in my recipe book for years and years. It's pretty good, a little different than your typical oatmeal cookie. I personally prefer the "Subway style"...the darker in color, flatter oatmeal cookie, but this one is good too.

1/2 cup shortening
1 cup sugar
2 eggs
1 1/2 cups oatmeal
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/4 cup milk
1 tsp vanilla
1 cup raisins
1 cup chopped nuts, optional  (I don't add these)

Cream shortening and sugar together. Add eggs & oatmeal; stir until well mixed. Sift together dry ingredients and add alternately with milk. Add vanilla, raisins & nuts if desired. Drop on lightly greased cookie sheet by large tbsp.

Bake at 350 degree's for 12 minutes. (Took 10 in my oven, so adjust accordingly.)

Moist Garlic Chicken

I found this recipe in one of my Taste of Home cookbooks a few years ago. It's really moist and juicy. Tonight we had it with red skin mashed potatoes, which there is no recipe for because they were Idahoan in the bag...you know, the kind you boil water for and dump them in!! Ha! And a pasta & veggie steamable. In other words, easy dinner!!

1/3 cup butter, melted
2 garlic cloves, minced
1 tsp garlic powder
1/4 tsp salt, optional
1/2 cup seasoned bread crumbs
1/4 cup finely shredded cheddar cheese
2 tbsp grated parmesan
dash pepper
6 boneless, skinless chicken breast halves

In a shallow bowl, combine butter, garlic, garlic powder and salt. In another shallow bowl, combine bread crumbs, cheeses and pepper.

Dip chicken in butter mixture, then coat with crumb mixture. Place in a 13x9x2 baking dish sprayed with Pam.

Cover and bake at 350 degree's for 45-50 minutes or until juices run clear.
6 servings

I have found that doubling the dipping ingredients works better. You might have a little leftover but at least there's enough..which sometimes there isn't if you don't double.

Taco Pizza

We love this. Did you hear me? We love this! Well, me & Matt do. Kyle, not so much. But he's at work so it's all good. :)

1 lb hamburger
1 envelope taco seasoning
1 (10oz) pizza dough
1 (16oz) refried beans
2-3 cups Mexican cheese
1/2 cup chopped tomatoes
1/4 cup black olives, sliced
4 green onions, chopped

Heat oven to 375 degree's. Brown beef over medium heat; drain. Add taco seasoning according to package directions. Unroll pizza dough onto greased cookie sheet. Let dough sit 5 minutes. Press up edges of pan.  Bake dough 8-10 minutes, or until lightly golden brown. Remove from oven.

Microwave beans 1 minute, then stir well & spread evenly over warm crust. Top with beef, sprinkle on cheese. Then add tomatoes, black olives & green onions.

Return to oven and bake another 5-7 minutes or until cheese is melted and center is warm. (my oven takes longer than 5-7)

I have used a variety of pizza crusts. Easiest is the Pillsbury in the can. Just unroll it! I served this with salad tonight but have done chips and my homemade salsa before.

Hope you enjoy!