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.