Buffalo Chicken Meatballs

1 1/4 lb ground chicken

1/4 c. Panko bread crumbs

1 large egg

2 scallions, chopped, optional

1/3 c. finely minced celery

1/3 c. finely minced carrot

1 clove crushed garlic

salt and pepper, to taste

1/3 c. Buffalo Hot sauce

1/4 c. bleu cheese dressing (optional)

Preheat the oven to 400°F. Lightly spray a non-stick baking sheet. In a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot and garlic; season with salt and pepper, to taste. Roll the mixture (1/8 cup each) into 26 round meatballs. Place meatballs onto baking sheet and bake until cooked through and golden, about 16 to 18 minutes. Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine. Serve immediately, drizzled with bleu cheese dressing, if desired.

Chocolate Peanut Butter Cheesecake

10 graham crackers

7 T. melted butter
24 oz. cream cheese, softened
2 ½ c. powdered sugar, divided
1 t. vanilla extract
1 ½ c. chocolate chips, melted
2 c. peanut butter, melted

Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin/hammer. Pour the graham cracker crumbs into a bowl and combine with melted butter. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate. (Or you can use a store bought extra large crust if desired) In a large bowl, mix together softened cream cheese, 1 ½ c. powdered sugar, and vanilla until smooth. Add the melted chocolate and mix until the color is even. Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate. In a large bowl, mix together melted peanut butter and 1 c. powdered sugar. Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top. Refrigerate for 2–4 hours. Enjoy!

My Grandmother's Fried Corn

6-8 ears of fresh sweet corn (she liked silver queen)

1 T. bacon drippings

2 T. butter

1/2 c. milk

1 T. cornstarch or flour

1 t. salt

1/4 t. black pepper

Shuck and silk your corn.  Make sure to remove all of the silks and then with a sharp knife cut the corn off into a bowl.  Once the kernels are all cut off, take your knife and scrape down the cob to remove all the milk that is left in it. In a skillet heat together the bacon drippings and the butter. Add the corn and let it cook on medium heat for about 15 minutes. Mix the cornstarch and the cold milk until smooth. Pour into the corn and bring it up to a bubble. Stir and cook just until it thickens. Add the salt and pepper, stir again, and serve. Yummy!

Breakfast Egg Cups

5 eggs
salt, to taste
pepper, to taste

spinach, chopped
tomatoes, diced
onion, diced fine
bell pepper, diced
broccoli, cut into small florets 
Parmesan cheese
cheddar cheese

ham, diced

mushrooms, sliced

steak strips, cooked

salsa, medium

6 cup muffin tin

In a measuring cup, beat the eggs until smooth. Set aside. In a sprayed muffin tin, place your desired combination of fillings into each muffin cup. Season each cup with salt and pepper. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top. Bake at 350°F for 20 minutes, until set. Enjoy!

*you can use muffin papers if desired for easier clean up.

Baking Cookies in Muffin Tins

Your favorite cookie recipe or cookie mix, prepared as directed

Spray or line regular size muffin tins with baking papers. Preheat oven to 350 degrees. Place 1 T. of dough in tins and bake as recipe calls for. Because the cookies are a little thicker, you may need to bake 1-2 minutes longer. You can also add mini or chopped candy like Reese's peanut butter cups, York peppermint patties, caramels, etc..to the cookie batter, then top with another T. of dough before baking for an added surprise. Mini muffin tins may also be used for making cookies. This recipe works well with drop cookies too.

*Baking cookies in muffin tins makes them softer and more uniform in size. They don't spread out and run together.

Enjoy!

Baking Pancakes in Muffin Tins

Bisquick or pancake mix, prepared as directed
blueberries, chocolate chips, chopped nuts, etc..
syrup, confectioner's sugar, whipped cream, etc...

Spray muffin tins. Place 2/3 c. batter in tin. Place desired toppings on before baking. Bake 15 minutes until toothpick inserted in middle comes out clean. Remove from oven. Remove from tins. Top with syrup, whipped cream, or confectioners sugar if desired. Enjoy!

This is a great way to make pancakes for everyone at the same time. Too many times, by the time you have made enough for everyone, the first pancakes made are already cold.

Mom's Sour Cream Ice Cream

2 c. sour cream
1 t. baking soda
4 c. whole milk
1 can Eaglebrand milk
2 c. strawberries, sliced or mashed

Combine sour cream and soda. Beat well. Add milks and beat well. Add strawberries. Pour in ice cream freezer and complete as directed in instructions.

Mom's Macaroon Pie

1 c. sugar
1 c. chopped dates
14 crushed saltine crackers (soda crackers)
3 egg whites
1 t. almond extract
3/4 c. chopped pecans
1/4 t. baking powder
1 c. whipped cream

Preheat oven to 350 degrees. Combine dry ingredients well. Beat egg whites with baking powder and extract. Fold dry ingredients into egg whites. Grease or spray 9" pie plate. Pour in pie plate and bake at 350 degrees for 30 minutes. Cool. Cover with whipped cream. Keeps well in refrigerator.

Mom's Punch Bowl Cake

1 white cake mix, prepared, crumbled
1 large can crushed pineapple, drained
2 c. prepared vanilla pudding
1 c. cherry pie filling
2 c. whipped topping
chopped nuts

Place crumbled cake in large punch bowl. Add remaining ingredients in order listed.  Refrigerate until ready to serve.

Mom's Pumpkin Pie

8 oz. cream cheese, softened
1/4 c. sugar
1/2 t. vanilla
1 egg
unbaked pie shell
1 1/4 c. pure pumpkin, not pie filling
1/2 c. sugar
1 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg
dash of salt
1 c. evaporated milk
2 eggs, lightly beaten
maple syrup, optional
chopped pecans, optional

Preheat oven to 350. Combine cream cheese, 1/4 c. sugar, and vanilla, until well blended. Add 1 egg. Mix well. Spread into bottom of an unbaked pie shell. Combine remaining ingredients. Mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 65 minutes, until done. Cool. Brush with maple syrup and add chopped pecans, if desired.

Mom's Pie Crust

1 c. sifted SR flour
1/4 c. shortening
2-3 T. cold milk

Cut shortening into flour. Add milk slowly. Press into a ball and roll out. Bake for 10 minutes at 400 degrees. Makes 1 8-9" crust.

Mom's Coconut Delight

3/4 c. butter
1 1/2 c. plain flour
3/4 c. finely chopped pecans
1 c. confectioner's sugar
8 oz. cream cheese, softened
1 c. whipped topping, thawed
2 small pkgs. coconut cream instant pudding mix
21 oz. can cherry pie filling
2 c. whipped topping, thawed
coconut

Cut butter into flour until consistency of course meal. Add pecans. Press into sprayed 9x13 dish. Bake at 350 degrees for 20 minutes, or until golden brown. Cool. Add confectioner's sugar to cream cheese gradually until mixed well. Fold in 1 c. whipped topping.Spread over crust. Prepare pudding as directed on pkgs. Spread over cream cheese layer. Top with pie filling. Cover with remaining whipped topping. Sprinkle with coconut. Refrigerate for several hours, until ready to serve. Enjoy!

Warm & Cheesy Bacon Dip

2 c. sour cream
1 c. real bacon bits (I use Hormel or Oscar Meyer)
2 c. shredded cheddar cheese
8 oz. pkg cream cheese, softened
1/2 c. chopped green onions

Heat oven to 400. Combine all ingredients. Place in sprayed 2 qt. baking dish. Cover. Heat 25-30 minutes, or until hot. Serve with assorted vegetables, chips, or crackers.

Chewy Toffee Almond bars

2 sticks butter, softened
1/2 c. sugar
2 c. flour
8 oz. pkg. Heath toffee bits
3/4 c. corn syrup
1 c. sliced almonds, divided
3/4 c. sweetened coconut flakes, divided

Pregeat oven to 350 degrees. Spray or grease 9x13 dish. Beat butter and sugar until fluffy.Gradually add flour, until blended. Press into prepared dish. Bake 15-20 minutes until lightly browned. Combine toffee bits and corn syrup in medium saucepan, over medium heat, until toffee is melted, about 10-12 minutes. Stir in 1/2 c. almonds & 1/2 c. coconut. Spread to within 1/4" of crust edge. Sprinkle remaining coconut and almonds over top. Bake 15 minutes. Cool completely. Cut into bars. Makes 36.

Brickle Drop Cookies

2 sticks butter, melted
1 c. sugar
1 c. light brown sugar, packed
1 t. vanilla
1/2 t. salt
3 eggs
2 t. cream of  tartar
3 1/2 c. SR flour
8 oz. pkg Heath bits of brickle

Heat oven to 350. Combine butter, sugars, vanilla & salt in a large bowl. Add eggs, beat well. Add flour & cream of tartar. Stir until well blended and add toffee bits. Drop heaping teaspoons of batter on cookie sheet. Bake 8-10 minutes until lightly browned. Cool completely.

How to Melt Chocolate Chips in Microwave

1 c. chips

Place in bowl at 70% for 1 minute. Stir. Microwave additional 10-20 seconds, stirring well in between.

Chocolate Marshmallow Squares

2 c. semi sweet chips
1 2/3 c. butterscotch chips
1/2 c. creamy peanut butter
16 oz.. mini marshmallows
1 c. dry roasted peanuts, optional

Line 13x9 pan with foil. Microwave chocolate chips, butterscotch chips and peanut butter in large bowl, on 70% power for 2 minutes. Stir. Microwave another 10-20 seconds. Stir until smooth, then cool for 1 minute. Spread onto pan Stir in marshmallows and peanuts. Refrigerate until firm, Cut into squares.

Cranberry Nut Bread

2 c. SR flour
1 c. sugar
3/4 c. orange juice
2 T. oil
1 T. orange peel, grated, optional
1 egg, well beaten
1 1/2 c. fresh or frozen cranberries, coarsely chopped
1/2 c. chopped nuts

Preheat oven to 350. Grease or spray loaf pans. Combine flour with sugar. Stir in orange juice, oil, orange peel,  & egg. Stir until well blended. Stir in cranberries and nuts. Spread evenly in sprayed loaf pan. Bake 55 minutes or until toothpick inserted comes out clean.Cool 10 minutes in pan, then remove from pan and cool completely.

Jellied Cranberry Sauce

1 c. water
1 c. sugar
12 oz. fresh or frozen cranberries

Bring water and sugar to a boil. Add cranberries. Continue to boil, reduce heat and stir gently. Before cooling, place a wire strainer over mixing bowl, Pour saucepan ingredients into strainer. Mash cranberries, frequently scraping the strainer so that no pulp is left inside. Stir. Pour into bowl and cover. Cool completely at room temperature. Refrigerate until serving time.

Whole Berry Cranberry Sauce

1 c. water
1 c. sugar
12 oz. fresh or frozen cranberries

Bring water and sugar to a boil. Add cranberries. Return to a boil. Reduce heat and stir gently for 10 minutes. Pour into a bowl, cover and cool completely. Refrigerate until ready to serve.