Bacon Jalapeño Meatballs

Spicy, yet moist meatballs packed with flavor.  You can make these ahead of time and place in the freezer. So when time is limited, all you need to do is remove them from the freezer, defrost and reheat them.

Ingredients

1 lb. ground beef or chicken or turkey
4 slices bacon, cooked and cut into small pieces
3 jalapeños, finely chipped
1 small onion, finely chopped
4 coves garlic, minced
1 egg
1/2 c. bread crumbs
2 oz. cream cheese, softened **
2  Tbs. Worcestershire sauce
1 Tbs. oregano
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. shredded Mexican cheese blend (or your favorite cheese.)

Directions 

Preheat oven to 350°. Lightly spray a baking sheet with cooking oil. Set aside.

In a large bowl, combine ground meat, bacon, jalapeños, onion, garlic, egg, bread crumbs, cream cheese, Worcestershire sauce, oregano, chili powder, salt, pepper and shredded Mexican cheese blend.   Mix ingredients lightly with your hands or a wooden spoon. Do not over mix or the meatballs will be tough.  

Use a large cookie scoop to make about 12 large meatballs, or a medium cookie scoop to make about 20 meatballs. Lightly roll the ground beef into balls between your palms if you want them to be round. Place on prepared baking sheet.

Bake for 20 to 22 minutes, or until lightly browned and cooked through.

** Microwave the cream cheese to make it very soft if possible.  It needs to be soft, so you can mix it in to the meat mixture easily. 

 

 

Pineapple Raisin Drop Cookies

Surprise your family and friends with these easy to make, delicious pineapple, raisin cookies. These drop cookies stay moist.

Ingredients

1/2 c. soft butter or margarine
1 c. brown sugar
1 egg
1 tsp. vanilla
3/4 c.  crushed pineapple, undrained
1 tsp. baking soda
1/2 tsp. soda
1/2 tsp salt
2 c. flour
1/2 c. raisins
1/2 c. walnuts (optional)

Directions

Preheat oven to 375°. Grease cookie sheets.

In a mixing bowl, beat butter and brown sugar until light and fluffy. 

Beat in egg and vanilla.

Add pineapple and mix thoroughly.

Add baking soda, soda, and salt. Mix in the flour. Mix well.

Stir in raisins and walnuts.  

Drop by spoonfuls, 2 inches apart, on prepared cookie sheets. 

Bake for 12 to 15 minutes, or until lightly browned.

Remove cookies and cool on racks.

Pork Chops with Parmesan Garlic Sauce

Tender juicy pork chops served with a creamy Parmesan Garlic sauce. This is a quick and easy meal to put together and serve for supper.  

 Ingredients

4 pork chops
salt and pepper
1 Tbs. oil
3 Tbs. butter
2 Tbs. flour
2 c. milk  ** see note below
1/4 to 1/2 c. parmesan cheese
1 onion, diced fine
1 to 2 cloves garlic minced
1 1/2 tsp. parsley or 3 tsp. fresh parsley (optional)
1 tsp. garlic powder
1/4 tsp. thyme (optional)
hot cooked noodles

Directions

Remove pork chops from the refrigerator about 30 minutes before frying to take the chill off them. They cook better when they are room temperature. Season both sides of the pork chops with salt and pepper.

Heat oil in a cast iron skillet over medium heat.  Fry the pork chops in the skillet, about 2 to 3 minutes per side depending on the thickness of the pork chops, or until juices run clear.  Do not overcook the pork, or they will be dry and tough. Internal temperature should be 145° to 150°

Remove the pork chops and keep warm while you make the sauce.

Add the butter into the skillet.  Stir until melted. Add the onion and minced garlic. Fry until tender. 

Add the flour into the skillet, stirring for at least a minute to remove the flour taste. 

Gradually pour in milk, whisking constantly to make sure it is lump free.  Cook and stir until the sauce thickens.

Add the Parmesan cheese, garlic powder, salt and pepper to taste.  Cook and stir until the cheese melts.

Serve over pork chops and hot cooked noodles. 

** You can substitute one cup of milk with one cup chicken or beef broth for more flavor.

Delicious Peas and Mushrooms

Delicious Peas and Mushrooms In A Cream Sauce

Whether you use fresh or frozen peas, delicious sweet peas in a cream sauce is so good. You can put it over potatoes, meat, or eat it just as it is. This is one of our most requested recipes.

Ingredients

4 slices bacon, cut into small pieces
1 onion, chopped
1 Tbs. flour
1 1/2 c. frozen peas or garden fresh peas or 1 (15 oz.) can peas, drained
1 c. light cream or evaporated milk
1 c. chopped mushrooms
2 Tbs. butter
salt and pepper

Directions

In a large cast iron skillet, partially fry bacon and onion. Cook until onions are soft and yellow.  Stir in flour and blend well.

Add peas and cream or evaporated milk.  Cook and stir until sauce is thickened.

In a small saucepan, sauté mushrooms in butter for 5 minutes.  Add to peas. Season the mixture with salt and pepper.to taste. Serve as a side dish or over mashed potatoes or meat.

Italian Chicken

 Tender, juicy chicken breasts baked, slow cooked, or made on the grill is perfect any time of year.  By slow cooking or baking, the chicken stays juicy and not dried out.  Herbs and spices compliment the chicken breasts, making them a favorite in our house.

Ingredients

4 chicken breasts, with skin removed
salt and pepper
2 Tbs. oil
1 (14 1/2 oz.) can beef stock or chicken stock
1 (14 1/2 oz.) can diced tomatoes with green chilies
1 (15 oz.) can Italian flavored tomato sauce
1 sweet pepper, diced
1 onion, chopped
2 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. Italian seasoning
1 Tbs. garlic powder
1/2 tsp. pepper
1 tsp. onion powder
1/3 c. flour
1/2 c. water
hot cooked pasta
Italian cheese
Parmesan cheese

Directions

In a heavy cast iron skillet, heat oil. Season the chicken breasts with salt and pepper. Add chicken breasts. Brown the chicken breasts on both sides.

In a bowl, combine stock, tomatoes, tomato sauce, sweet pepper, onion, garlic, chili powder, garlic powder, pepper, and onion powder. Pour over the chicken.  Cover and place in the oven at 170° or cook over in a slow cooker for 4 to 5 hours or until the meat is tender and done and tests at 165° when a meat thermometer is inserted into the thickest part of the chicken. Remove chicken.

In a small bowl, combine flour and cold water. Stir until smooth.  Turn the heat to medium high under the skillet holding the juices. If most of the juice has evaporated, pour in some more beef stock. Whisking constantly, pour this into the skillet.  Bring to a boil. Cook and stir for 2 minutes, or until thickened. Serve over chicken and hot pasta. Top with Parmesan cheese, or Italian cheese.

Homemade BBQ Seasoning Blend

Making your own BBQ seasoning is simple and easy to do. This spice blend enhances the flavor of any kind of meat. You can use it on vegetables as well.

Ingredients

1/2 c. paprika or 1/4 c. smoked paprika and 1/4 c. regular paprika
1/4 c. brown sugar
1/4 c. salt
1/4 c. chili powder
1/4 c. cumin
1/4 c. granulated garlic
2 Tbs. onion powder
2 Tbs. to 4 Tbs.  mustard powder
2 Tbs. to 4 Tbs. pepper
2 Tbs or less cayenne pepper
1 to 2 Tbs. celery seed (Optional or can use less)

Directions

In a large mason jar with a tight-fitting lid, combine paprika, brown sugar, salt, chili powder, cumin, granulated garlic, onion powder, mustard powder, celery seed, pepper and cayenne pepper.  If you want a spicier or hotter spice blend, increase the mustard powder and pepper to 4 tablespoons.

Put the lid on the jar and shake the jar until the contents are thoroughly mixed. Store in a tightly covered container or a sealable bag. 

Sprinkle over beef, chicken, pork, fish, seafood, or vegetables. Or it can be used as a dry rub over meats. 

Easy Apple Muffins

These apple muffins are easy to prepare, and they are light, tender and raise beautifully. They are loaded with apples, and spiced with cinnamon and nutmeg.  You can make them the night before and bake them the next day, or mix and bake them right away.

Ingredients

2 1/4 c. flour
1  Tbs. baking powder
1/2 to 1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 c. sugar
1/4 c. brown sugar
1 egg, beaten
1 c. buttermilk ** see substitution below
1/2 c. butter, melted
1 c. apples, chopped fine  ** see note below

Directions

Preheat oven to 400°.  Line muffin tins with paper liners, or you can spray the muffin tins or lightly grease the muffin tins.

In a large bowl, combine flour, baking powder, cinnamon, nutmeg, salt, sugar, and brown sugar.

Make a well in the center of the dry ingredients.

In a medium bowl or a 2 cup measuring cup, combine egg, buttermilk and melted butter.  

Pour the liquid ingredients into the well in the flour mixture.  Stir only until the ingredients are moistened. The batter will be lumpy.  Do not over mix or your muffins will be tough and heavy.

Spoon a little bit of fruitless batter to the bottom of each muffin cup. This helps to keep the fruit from sinking to the bottom of the muffin cups and burning. Fold in the apples to the batter. Spoon the batter it into each cavity.

Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

**If you don't have buttermilk, you can make some. Add 1 Tablespoon vinegar into a measuring cup. Pour in enough milk to make one cup. Let stand for 5 minutes. 

** You can also use different types of fruit in your muffins.  Try using blueberries, dates, raisins, cherries or even bananas. You can also add nuts or chocolate chips to the batter as well.

You can also mix up the batter the night before and bake the muffins the next day. by doing this, your muffins will be taller, moister and tender.

You can also mix up some sugar and cinnamon. Sprinkle the mixture over the tops of the muffins before baking.