Oh, the Many Possibilities of Meatballs!

This meatball goes great with any recipe. From spaghetti to Swedish meatballs-you can't go wrong! I always double the batch, then freeze them. Makes tons! I can get about 3 to 4 dinners out of it!

Favorite Meatballs-

Panade(the glue that holds them together)

1/4 cup bread crumbs or 1 slice good quality white bread, crust cut off, torn into small pieces.
1 egg, lightly beaten
1/4 cup half & half

In a small bowl combine above ingredients. Mix well-set aside.

1 pound Jimmy Dean Sage Sausage-use the Mild flavor if you don't like a slight kick!
1 pound lean ground beef
1/4 cup grated yellow onion
1/2 tsp garlic powder
1 tsp salt
1/8 tsp pepper
3/4 tsp baking POWDER

In your Kitchenaid bowl, beat together the panade mixture, the pork and all seasonings until well combined. With the dough hook, mix in ground beef until just combined. Don't over mix this part, or meat will turn out too tough!

Shape the mixture into 1 1/2-inch balls. Keep a small bowl of water nearby to keep you hands wet while doing this. It helps keeps the meat from sticking to your hands.

Place on rimmed cookie sheet. Bake at 410 degrees for 18-20 minutes. Be careful not to over cook!

Some of my favorite recipes to go with these...coming soon!

Fast Broiled Broccoli, and I mean FAST!

We love broccoli at our house, but I can't stand the smell that lingers around the WHOLE house after I steam it! This method of cooking keeps "that" smell contained pretty much. It's done just like the fast broiled asparagus. I buy the big bag of fresh broccoli from Costco. It's amazing how fast we go through it! Now I can eat my broc and not have my house smell like fungus mungus anymore!

Fast Broiled Broccoli-

Broccoli florets-cut into uniform pieces
olive oil
kosher flake salt

In a bowl add broccoli. Slowly drizzle a small amount of olive oil over and toss. Be careful not to add too much oil! Sprinkle with salt to taste. Spread on cookie sheet and place on top rack in oven. Broil for 2 to 3 minutes. They're done, you're done!

Bringing the Cafe Home!

Summer's here, and my sandwich/salad craving has kicked into full gear! My mom and I had the pleasure of visiting some local cafe/bakeries around my neck of the woods, when she came for a visit this past week. We came across some real winner's that I can't wait to copy. Ironically, my sweet sister in law emailed me this panini she enjoyed at a local cafe in her area, and thought I'd enjoy it also! My only words are...Ti Amo Panini! Lora, you've got taste! Thanks for sharing! Now I have to add a panini maker to my kitchen appliance wish list! But for now, my homemade version will have to do.

Grilled Asparagus and Tomato Panini~

High quality sourdough or Italian pane bread, lightly buttered

Provolone cheese

5-6 asparagus-fast broiled method under veggie post.

2 thick slices tomatoes, lightly salted and peppered

Shredded mozzarella

Lawry's garlic salt

On a heated skillet place a slice of bread, buttered side down. Cover with provolone cheese. Next, layer asparagus then tomatoes. Lightly sprinkle with garlic salt and cover with shredded mozzarella. Top with buttered bread. Grill until golden and cheese is melted.

Think of Lora (sorry, to get that song stuck in your head now) when you realize this is one of your new favorite sandwiches!

I Found My Thrill on Blueberry Pancake Hill!

This is my favorite pancake recipe! I've been on the hunt for awhile, and have tested many. This one fits the bill! No egg separating and egg white whippin, just dump it in and go! Gotta love that, early in the morning!

This Blueberry compote is just plain heaven. I like that it's not too sweet for the morning. My kids turn into perfect angels when they eat this breakfast! No wait, I should rephrase that, Garrett stops grunting (teenage morning language)and starts using regular English like, "Wow, this is good mom, thanks!" Music to my ears!

Blueberry Compote~

2 cups frozen blueberries

1/4 cup plus 1 Tb sugar

1 Tb cornstarch

1 Tb fresh lemon juice

zest of half a lemon-optional

In a small saucepan, whisk together the sugar and cornstarch. Turn on heat to medium. Add 1 cup blueberries, lemon jucie and zest-stir and cook until sugar dissolves-bring to a low boil and add the last cup of blueberries. Cook another minute. If sauce is too thick, add 1 to 2 Tablespoons of water. Remove from heat and keep warm.

Favorite Pancakes~

adapted from Barefoot Contessa

makes 12 pancakes-so I usually double this recipe.

1 1/2 cups flour-I use ground white wheat

3 Tb sugar

2 tsp baking powder

3/4 tsp table salt-I use a little less

1/2 cup sour cream-I use light

3/4 cup plus 1 Tb milk

2 extra large eggs-I only buy large-so in a separate bowl mix 1 additional egg and add half to the recipe-about 1 1/2 Tb.

1 tsp pure vanilla

1 tsp lemon zest (optional) but compliments this recipe well!

In a bowl whisk together the flour, sugar, baking powder, and salt. In another bowl whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingreds. to the dry ones, mixing only until combined.

Ladle pancakes on buttered griddle or an *electric skillet. I sometimes sprinkle a few frozen blueberries on each pancake-I get better results then mixing them in the batter. Also after the first batch the batter gets too thick (due to the baking powder) I add a little less than a tablespoon of milk for easier pouring unto the skillet.

*My Black and Decker electric skillet finally died-I never liked it. It always cooked things unevenly. This time I bought the Oster brand. It was only 15 bucks more and oh my word, the difference was amazing! It cooks evenly, and fast! And the nonstick surface really works, unlike the Black and Decker. Happy skillet cookin' days are finally here!

Southern Comfort Food...Biscuits and Gravy Y'all

Dave's been asking me to make this southern dish for years. I finally obliged, and I must say, what was I waitin fur? Mm Mmm those are sompin good! Miss Paula is the Queen of comfort food y'all! (I hope your reading this in a southern accent, it comes off sounding a lot better.) Now get off to the kitchen and make these, ya hear!

First I've gotta say, this dish tastes a whole lot better with homemade biscuits! The canned ones just taste, well...CANNED! Enough said! My favorite biscuit recipe is posted under Breads. The recipe may sound a little daunting, but once you make it, you'll never go back to the CAN!

Biscuits and Sausage Gravy
Recipe adapted from Paula Deen-I changed just a few things!

Prepare and bake biscuits, keep warm in oven.

Gravy~

1 pound Jimmy Dean Sausage-I usually buy the original flavor
3/4 cup flour
4 1/2 cups milk
freshly cracked pepper to taste
salt to taste-don't be skimpy, this is what makes the dish!
2 Tb butter
sprinkle of cayenne pepper, or a couple dashes of hot sauce-optional

In a large saute pan cook sausage over med heat. Cook until browned and crumbly. Add flour and stir until flour has coated sausage. Continue to stir and cook for a minute or two. Slowly add 3 cups of the milk and increase the heat to med. high. Continue to stir and add salt and pepper. As the mixture thickens, add the remaining milk to reach desired thickness. I usually don't use all the milk the recipe calls for. After boiling, reduce heat to a simmer and add butter. When the sauce looks and tastes just right, serve it up and watch his face light up!

Oatmeal and Rasinettes and Bears...Oh My!

This is my favorite oatmeal cookie recipe! I sometimes use it with the butterscotch chips and Toffee bits combo (Michelle's brilliant concoction!) Or just the plain ol' raisin variety.

Well, awhile back Dave had left a big bag of his favorite candy, raisinettes out in plain site! I had to do something with them! I brought my idea of the best treat and introduced it to Dave's and wa-law! I give you the perfect marriage...

Oatmeal Rasinette Cookies~

Pre-heat oven to 375 degrees

1 1/2 sticks butter-room temp.

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

2 tsp vanilla

1 1/4 cup flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups regular oats-or-2 1/4 cup quick oats(I HIGHLY recommend using quick!)

1 1/2 cups Raisinettes or whatever floats your boat!

In Bosch or kitchenaid bowl, beat butter and sugars until creamy. Add eggs and vanilla mix until smooth. Scraping sides of bowl. Add flour, soda, cinnamon, and salt. Mix until combined. Add oats and mix again. Gently stir in raisinettes, because they are very sensitive!

Now, let the dough sit for 10 to 15 minutes in bowl. This lets the eggs absorb into oats and flour to get a better looking and tasting cookie. To make cookies, scoop 2 tablespoons of dough per cookie (the perfect sized cookie, I think!) on a parchment lined cookie sheet - 12 fit on a rimmed sheet.

Bake no longer than 10 minutes-if you like a crispy edge and a chewy center....oh my!

Bryn got a little creative with Mrs. Pac Man!

AMPED UP Baked Beans!

This was a major hit with the fam! I love it when everyone is asking for seconds!

It would go good with a summer bar-b-que. Or as a main course with breadsticks or biscuits!

Amped Up Baked Beans-

Makes enough to fill a large crock pot!

In a med. skillet cook:

1 tube of SAGE Jimmy Dean Sausage

1 large yellow onion-chopped

Cook until sausage is nice and crumbly and almost done. Add to Crock pot, then add:

One regular size cans of:

Kidney beans-undrained

Black beans-drained

Red beans-drained

Northern white beans-drained

Butter beans-drained

Garbanzo-drained

Black eyed peas-drained

1 15 oz can tomato sauce

1 15 oz can stewed tomatoes-After I open the can, I use my scissors to snip the tomatoes until they're nice and small.

1/3 cup honey

1/4 cup ketchup

1/4 cup mustard

2 big handfuls of brown sugar

1 tsp garlic-minced

1/4 tsp dried rosemary-chopped up

6 to 7 dashes of Worcestershire sauce (about 2 tsp)

1 tsp maple flavoring or 1 Tb maple syrup
1 bay leaf

Stir until well combined. Turn to low-medium (My low is more like medium on my crock) and let it do it's thing for a good 2-3 hours! Don't forget to remove bay leaf!