Porcupine Meatballs

Porcupine Meatballs

Ingredients:
1 1/2 pound lean ground beef
2/3 cup long-grain rice, uncooked
1/2 cup water
1/4 cup finely chopped onion
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 large can (15 ounces) tomato sauce
1/2 - 1 cup water
2 teaspoons Worcestershire sauce

Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic powder, and pepper. Shape porcupine ground beef mixtureinto 1 1/2-inch balls.
Place the meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining ingredients and pour over the meatballs. Cover and bake at 350° F. oven for about 45 minutes.

Uncover and bake 15 to 20 minutes longer.

Serves 4 to 6.

Peking Pork Chops

I got the original recipe from allrecipes.com but made a few modifications... a million thanks to Molly for the suggestion to buy Hoisin sauce. I used it in this dish and LOVED it!

Peking Pork Chops

• 6 thick cut pork chops (1 inch)
• 1/8 - 1/4 cup brown sugar
• 1 teaspoon ground ginger
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1 clove garlic, crushed
• 1-2 tbsp Hoisin Sauce
  
• salt and pepper to taste
  

1. Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, Hoisin Sauce, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.

Serve over rice.

I'd suggest putting a meat thermometer into the meat, and take it out when it reaches 155 degrees, otherwise the meat will get too dry.

Please ignore the sweet potatoes in the picture, I was trying to use them up :)

Chicken with Cider and Bacon Sauce

Got this recipe from recipegirl.com at the suggestion of a friend. The chicken turned out so moist and yummy, even the next day as leftovers!

Chicken with Cider and Bacon Sauce

Four skinless, boneless chicken breasts
salt & pepper
2-4 slices bacon, finely chopped
1/4 cup minced sweet onion
3/4 cup unsweetened apple cider
1/2 cup chicken broth

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or waxed paper); pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

2. Cook bacon (use real bacon, not turkey bacon... trust me!) in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan and tuck it inside some foil to keep warm.

3. Add onion to pan; saute 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen any browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

Serves 4

Pecan Chicken with Cranraspberry Sauce

Ingredients:
Chicken breast (I pound mine out a little)
Pecans - I put mine in the food processor to make them the consistency of bread crumbs)
Olive Oil
2 eggs



1 can whole berry cranberry sauce
1/4-1/2 bag of frozen raspberries
Splash of white wine


1- Scramble the eggs in a bowl.
2- Dip chicken in the eggs.
3- Coat in crushed pecans.
4- Cook in pan with oil oil.


Sauce:
Put can of whole cranberry sauce, raspberries, and wine in a pan. Bring to a simmer.


Spoon sauce over chicken:

Triple-Layer Peanut Butter Brownies

I got this recipe off of Kraft Kitchens. I have made it twice for two mom's get togethers and they were a huge hit!!


I did not put the nuts on top. The second time I made them I used chocolate pudding instead of vanilla. Definitely use the vanilla!!! Tastes much better!
Also, I used about 1/2 - 3/4 of a bag of chocolate chips instead of bakers chocolate.

They tasted like brownies with a peanut butter cup on top. YUM!

Here's the link with a video included:
http://www.kraftfoods.com/kf/recipes/triple-layer-peanut-butter-brownies-111263.aspx?cm_mmc=eml-_-rbe-_-5_star_fall_rcps-_-nm


What You Need!
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate
1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped
Make It!

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD pudding mixture over brownies.

MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.


Sorry I didn't take any of my own pictures!

Swiss Steak

Ingredients:

Cube Steak (pkg. of 4) thin sliced

2-3 Tablespoons Flour for coating the steak

1-2 teaspoons black pepper to mix with flour

2 cans of beef gravy (any brand)

2 cups Carrots (cut bite size)

1/2 onion sliced thinly

1 teaspoon Olive Oil

Mix Flour & Black Pepper in plate - coat the steaks with flour (both sides)

Pour oil into pan - place sliced onions in pan with oil on medium heat

Put floured steaks on top of onion - Cover and Cook 10 minutes each side

Add Gravy and carrots

Cover and cook on low for about 1 hour

I serve with mashed potatoes and any green veggies

Lentil Cassoulet and Focaccia Bread

If you know me, you know that I have an ongoing love affair with my crock pot and my bread maker. Wintertime is my favorite because I love making soup. And I always eat bread with soup. Enter crock pot and bread maker!

Lentil Cassoulet (fancy name for soup, I suppose!)

1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
2 1/2 cups beef broth
1 14.5 oz can diced tomatoes
4 carrots, chopped
2 stalks celery, chopped (chop the leaves and add them too, they add great flavor!)
3/4 cup dry lentils (rinse well)
1-2 tsp dried rosemary
1-2 dried bay leaves
salt & pepper to taste

Brown the meat with the onion and garlic in a pan, season with salt & pepper. Once brown, add to the crock pot with all the other ingredients. Cook on low for 8 hours, or high for 4 hours.

You can also make this with ground turkey, or pork.

Bread Machine Focaccia Bread
1 cup warm water
1/3 cup olive oil
2 tsp sugar
1 tsp salt
3 cups bread flour
1 tsp dried italian seasoning
1 1/2 tsp active dry yeast

Add the ingredients in order. Set your bread machine to the dough cycle. When it is done, grease a 9x13 inch pan, and with greased hands, remove the dough from the bread machine. Spread the dough into the bottom of the pan, until it is covered. With your finger tips, make indents in the dough. Put it somewhere warm and let it rise for 20 minutes. (Tip: If you need a warm place to let the dough rise, heat the oven to 100 degrees, then turn it off. Put the pan inside the oven. It's warm enough to let the dough rise, but not so warm that it will cook the bread).

While the dough is rising, heat 1/4 cup olive oil in a pan over low heat (I usually do a little less). Once the oil is hot, add 1 tsp oregano and 1/4 cup minced garlic (again, I usually do a little less). Remove from heat after about 30 seconds (DO NOT let the garlic burn!). Brush this mixture onto the dough with a pastry brush. Sprinkle 1/3 cup parmesan cheese on top.

Bake at 400 degrees for 15-20 minutes (my oven runs hot, so I usually check it after 13 minutes or so.)