Tom’s Famous Meatballs

Aug23

My boyfriend doesn’t do a lot of cooking but one thing he makes that he has has completely mastered are his famous meatballs. They’re actually adapted from his Italian Grandfather’s recipe and they are killer good! He’ll make a big batch of them and then we have plenty to make spaghetti and meatballs, and meatball subs, etc. Nothing beats one of these meatballs! So I was very happy when he offered to whip up a batch of his famous meatballs and even happier when he offered to jot down the recipe to be featured on my blog. I hope you’ll give these a whirl and let us know what you think!

Tom’s Famous Meatballs
Makes approximately 60 meatballs

3 ½ pounds of ground beef
6 slices of white bread
3 eggs
¾ cup grated parmesan cheese
½ cup Worcestershire sauce
¼ cup soy sauce
¼ cup Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano and basil)
1 tsp. garlic powder

1. Place the Parmesan cheese, Worcestershire sauce, soy sauce, Italian seasoning and garlic powder in a blender. Tear the bread into small pieces.

Add them to the rest of the ingredients in the blender and combine them until uniformly crumbled. You may have to use a spatula to push the bread towards the bottom as you go.

2. Place the ground beef inside a large bowl. Make sure the bowl is large enough to allow mixing the rest of ingredients into the beef, otherwise you’ll risk making a mess. 😛 Add the eggs and the crumbled mixture with the ground beef.

3. Now comes the fun part. Knead everything together with your hands until it reaches a pasty consistency (I use vinyl gloves to make cleanup easier).

If it seems the mixture is a little dry and you’re having trouble kneading the ingredients together, add a teensy bit of water (less than a teaspoon). I can’t stress enough how a little bit of water will go a very long way. The last thing you need is a runny mess and end up with beef pancakes. 🙁

4. Using your hands, take the beef and begin forming it into golf-ball-sized meatballs.

It is very important to ensure they are all about the same size, so that they cook evenly. I will usually make one and use it as the model for the rest, adding or removing beef as necessary. If your meatballs are falling apart as you go, you may need to add 1 more egg to the mix.

5. Add oil to a large pan and heat on medium-high until the oil begins to shimmer. Place the meatballs in the pan, making sure to leave about 1 or 2 inches of room around them.

Let them brown halfway through and then flip them.

Remove from the pan and place them in your favorite sauce! 😀

NOMNOMNOMNOMNOM,
Tom

4 Ingredient Crock Pot Balsamic Pot Roast

Aug16

I’ve made many a pot roast and this is the easiest and tastiest recipe. I came across this winning recipe in a magazine and after making it a few times thought I’d mix it up a bit by adding in balsamic vinegar. The result was even better than the already awesome pot roast recipe! The balsamic both tenderizes and flavors the meat while giving it a nice tangy zip. The best part is that I can throw everything in the crock pot before work, without having to sear the meat like most recipes require, and dash out the door. No joke, it takes less than 5 minutes to prep or a few minutes more if you decide to add veggies to the pot. Can a recipe be any simpler or any more rewarding?

Crock Pot Balsamic Pot Roast
~Serves 4. If you’re cooking for more then you’ll definitely want to double the recipe.

2 pound boneless chuck roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 package dry onion soup mix
1/4 cup balsamic vinegar
1/4 cup water
Your favorite pot roast veggies (optional)

1. Place chuck roast in the bottom of your crock pot.

If you like, add optional veggies such as carrots, potatoes, parsnips, etc. Any softer veggies like celery, peas, etc. should be added two hours or so before serving so they don’t turn to mush on you.

2. In a small bowl, mix together the mushroom soup, onion soup mix, water and vinegar.

Pour over the pot roast.

Cook on Low for 8-9 hours or on High for 3-4 hours. If you go the shorter method and decide to add veggies, be sure to check the veggies to make sure they’re cooked through.

Remove roast to a cutting board and allow to cool a bit before slicing. Be sure to slice against the grain! If you slice with the grain it’s almost guaranteed it’ll be chewy.

Helpful Tip: This recipe makes a wonderful gravy which I often pour over egg noodles or mashed potatoes. The men in my family love that combination!

Cranberry Gobbler Sandwich

Aug11

I was in the mood for a really gourmet sandwich to make at home and this was the result. It’s pretty much the ultimate turkey sandwich and a great recipe to hold onto for after Thanksgiving. It features turkey, caramelized onions, melted brie, and cranberry mayo all squeezed between a buttery croissant. It’s a ridiculously tasty sandwich!

Cranberry Gobbler Sandwich
Number of Servings: 4

Ingredients

2 tablespoons butter
1 large onion, sliced into thin rings
Salt and pepper
¼ cup jellied cranberry
¼ cup mayonnaise
4 large bakery croissants, sliced in half lengthwise
12 ounces Wisconsin brie, sliced
8 ounces romaine lettuce
8 ounces honey baked turkey, thick-sliced

Directions:

1. Heat a skillet over medium high heat and add 2 tablespoons of butter. Add sliced onions to the melted butter, add salt and pepper, and sauté for several minutes until caramelized. Remove onions and set aside.

2. In a bowl, stir together jellied cranberry and mayonnaise. Smear each croissant half with 1 tablespoon of cranberry mayonnaise. Place 2 ounces of turkey on bottom of each croissant. Add 3 ounces of Wisconsin brie on top of the turkey and add a spoonful of caramelized onions on top.

3. Place croissant top halves onto each sandwich. Grill each sandwich in a lightly buttered pan for 2-3 minutes per side, until croissant is golden brown and brie is melted.

4. Remove sandwiches from the skillet and carefully remove tops of each sandwich. Add 2 ounces of lettuce and then replace the top and serve.

Easy Oven-Baked BBQ Chicken

Aug6

BBQ Chicken

There’s nothing quite like some finger-lickin’ BBQ chicken for dinner. The only problem is when you don’t want to worry about firing up the grill. No worries! This recipe packs all the flavor punches of a traditional grilled BBQ chicken into a simple baked version. We’re talking 40 minutes from start to finish! The secret is cranking up the heat at the beginning to get that crispy skin, then smothering in your favorite sauce and dropping the heat. I love how quick and easy it is—perfect for a weekday meal. It’s also one super economical family meal since you can use inexpensive leg quarters, drumsticks, or a whole chicken cut into pieces.

Easy Oven-Baked BBQ Chicken
Servings are for one whole chicken, cut into pieces but you can easily adjust portions.

4 pounds chicken pieces, with skin on
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon paprika
1 teaspoon pepper
1 bottle of good BBQ sauce

Directions:

1. Preheat oven to 450°F. Line a baking dish with aluminum foil and place a baking rack over it. Make sure the dish has a lip on it to catch the chicken drippings! Spray rack with cooking spray.

2. Clean chicken pieces and pat dry with paper towels. Arrange chicken pieces on the rack. Sprinkle with garlic powder, salt, pepper, and paprika.

3. Bake chicken for 35 minutes or until skin is crispy and internal temperature is 165°F. Remove chicken from oven and reduce oven temperature to 350°F.

4. Baste chicken with barbecue sauce and bake for 5 additional minutes.

5. Remove from oven and baste with more sauce. Allow chicken to cool sufficiently and dig in!

Soft Baked Pretzels

Aug1

One of the few ways anyone can get me to step foot inside a mall is with the promise of a pretzel. I love fresh-baked pretzels cause they’re soft, salty, and buttery and reminiscent of my childhood growing up in Germany. A few years back, I bought a pack of the frozen pretzels that you bake at home and was so sorely disappointed that I scoured the internet for recipes to make them myself and discovered that hey, they’re not tricky at all! I just always assumed making your own pretzels was some ridiculous undertaking so never thought to try it. After trying a few recipes and tweaking here and there, this recipe is now my go-to.These are great for picnics, sporting events, or to pull apart and dip into soup or cheese sauce. You can even form them into rolls instead of pretzels for making pulled pork sandwiches.

**Directions for using either a bread machine or making by hand are included below.**

Soft Baked Pretzels
Makes 12 pretzels

Ingredients:

Dough:

2 packets of active dry yeast (4 1/2 teaspoons)
1/2 cup white sugar
2 tablespoons honey
1 1/4 cups warm water
5 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon olive oil

Brine Bath

1/2 cup baking soda
4 cups hot water

Topping

1/4 cup kosher salt, for topping
2 tablespoons melted butter

Bread Machine Directions for Dough:

1. Combine ingredients in the pan of a bread machine according to your machine’s instructions.

2. Set to dough and complete cycle, allowing it to rise once.

3. Continue below “By Hand Directions” for next steps.

By Hand Directions for Dough:

1. In a small bowl, combine warm water, yeast, and one teaspoon of sugar. Mix together and let stand for 10 minutes. Yeast will activate and get frothy.

2. In a separate large bowl, combine remaining sugar and rest of dry ingredients. Make a well in the center and pour the yeast mixture and oil in. Mix to form dough and knead until smooth, approximately 10 minutes.

3. Spray a bowl with cooking spray or lightly oil, place the dough in the bowl, making sure to coat the whole ball with oil. Allow to rise in a warm place until doubled, approximately an hour.

Directions continued for either making “By Hand” or “Bread Machine”:

4. Pour dough onto a floured surface and divide into 12 equal pieces. Using your hands, roll each piece into a long rope and form into a pretzel shape. Use a little bit of water to seal the seams together.

5. Preheat oven to 425°F. Combine baking soda and water in a large pan and place on high. When mixture is boiling, turn off the heat and, using a slotted spatula, submerge each pretzel completely and place on a greased baking sheet.

6. Sprinkle pretzels with kosher salt and bake in preheated oven for 6-8 minutes or until you dark golden brown.

Brush each pretzel with melted butter and transfer pretzels to a cooling rack. Serve warm.

Cherry Almond Bread Pudding

Jul28

Bread pudding is one of those dishes that is so yummy and satisfying and great to serve any time of the year. I often make it for brunch, dessert, and holiday get-togethers. The thing I don’t like about most bread pudding recipes is that they often require heavy whipping cream or half-n-half, which I never have on hand and frankly don’t want to use because of the calories. However, after experimenting with a few recipes, I tweaked and tested out ingredients until I settled on this to-die-for winner. It really couldn’t be easier and the addition of dried cherries, almonds, and white chocolate chips pair perfectly with the soft bread pudding. Trust me when I say that you’ll love this bread pudding! And what a great way to use up stale or day old bread. If you’re cooking for a crowd, consider doubling the recipe and serving in a 9×13 casserole instead.

White Chocolate Cherry Bread Pudding
Serves 12

Ingredients:

6 cups cubed french bread *You can use just about any type of bread as long as it’s airy and not dense.
2 tablespoons melted butter
1/2 cup brown sugar
1/4 cup honey
4 eggs, beaten
2 cups milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 cup dried cherries *You can also substitute with raisins or other dried fruit if you prefer.
1/2 cup white chocolate chips
1/2 cup sliced almonds

Directions:

1. Preheat oven to 350°F and spray an 8″ square dish or 9″ round pie pan with non-stick spray.

2. Sprinkle half of the bread cubes in the dish and then cover with half of the cherries, white chocolate chips, and almonds.

Top with remaining bread and then sprinkle remaining cherries, white chocolate chips, and almonds on top.

3. In a medium bowl, whisk together butter, sugar and honey. Add eggs and milk and mix until well incorporated. Mix in spices and vanilla extract.

Pour liquid mixture over the bread, making sure all the bread is coated.

Use a spatula to press down tops of bread into the milk mixture.

4. Bake for 45 minutes or until the bread is light and springy and not gooey in the center.

Allow to cool 10-15 minutes and serve warm. Enjoy!

For an added touch of decadence, serve with a scoop of vanilla bean ice cream. So good! 🙂

Cinnamon & Almond Syrup

Jul23

Ever find yourself making pancakes or waffles only to discover you are completely out of syrup? Don’t sweat it! Making your own homemade syrup is simple, economical, and a lot tastier than the store-bought variety! I’ve been in a Christmas-ey sort of mood and this cinnamon and almond syrup makes me want to pull out my old fuzzy sweaters and curl up in front of the fire with a cup of cocoa and a good book. It’s a really simple recipe that I whip up while I’m making pancakes or waffles and any leftovers store really well. Helpful Tip: Whenever I make homemade pancakes or waffles, I double or triple the recipe so I can freeze leftovers to pop in the toaster for quick breakfasts. Drizzled with this amazing syrup, you’ll be in the best holiday mood for months to come!

Cinnamon & Almond Syrup
Makes 1 cup

1/2 cup white sugar
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup water
1/2 cup sliced toasted almonds

Combine all of the ingredients, except for the almonds, in a medium sauce pan.

Bring to a rolling boil, stirring continuously.

Continue stirring for a few minutes until mixture thickens to a syrup consistency.

Remove from heat and add almonds.

Cool 5-10 minutes before serving over your favorite pancakes or waffles.

Looking for more breakfast ideas?

Copycat Cinnabon Cinnamon Bun Rolls

Cherry White Chocolate Chip Waffles

Banana Streusel Muffins

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Cherry Pie Bars

Jul15

First off, these cherry pie bars are seriously good and super easy to make! When I whip up a batch of them I’m immediately transported into one of my favorite kitchens in the world—my dear friend Rosel’s in Haßloch Pfalz, Germany. She lived in my neighborhood growing up and was my Mom’s best friend so became like a second mom to me. She loved cooking and baking and nurtured those passions in me.
Ironically, this recipe is American and was featured in Taste of Home magazine. I brought several cooking magazines with me when I visited several years ago and I made these cherry bars for Rosel and her family. They all hailed it a great culinary triumph and begged for me to make them again and again while I was there.
So what makes these cherry pie bars so special? These bars are cakey and rich and spiked with delicious cherries and almonds. They really are heavenly! After telling Tom the story behind this recipe, I whipped up a batch for him and he said he totally understood what all the fuss was about. 🙂

Cherry Pie Bars

Ingredients:

1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon lemon juice
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling
1/2 cup sliced toasted almonds

Glaze:

1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2-3 tablespoons milk

Directions:

1. Preheat oven to 350°F. In a large bowl, cream together butter, sugar, and salt until fluffy. Add eggs and beat well. Add extracts and lemon juice. Add the flour in gradually, mixing well.

2. Grease a bar or jelly roll pan or, if you prefer thicker cherry bars, use a 9×13. Spread 3 cups of the batter onto the bottom of the pan, reserving the rest for spooning on top.

Cover batter with the cherry pie filling.

Sprinkle almonds over the top and then drop spoonfuls of the remaining batter on top of the of the filling and almonds.

3. Bake for 30-35 minutes or until cake part is golden brown. Note: If using a 9×13 the baking time will be longer.

4. While bars are cooling, prepare the icing. Mix the ingredients for the icing in a small bowl and drizzle over the cooled cherry bars.

Enjoy!

Crab Rangoon Dip

Jul13

I cannot get enough Crab Rangoon. Also known as crab wontons, traditional crab rangoon is made by filling an egg roll wrapper with cream cheese, crab, and green onions, pinching to make a little fan and frying until golden and delicious. So if you adore crab rangoon as much as I do then you will go crazy for this crab rangoon dip, which requires no frying and takes just a few minutes to throw together. I’ve made it for dinner and office parties, girls’ nights, and potlucks and always gets rave reviews, even from those who claim they don’t care for crab.

Crab Rangoon Dip
*This recipe was adapted from a Pampered Chef recipe.
16 Servings

8 ounces cream cheese, softened
2 garlic cloves, minced
dash of salt and pepper
1 cup swiss cheese, shredded
1 14 oz. jar sweet and sour sauce (I doubled the original amount listed cause I felt it needed more but if you prefer less sweet and sour sauce then feel free to adjust to suit your taste)
8 ounces imitation crabmeat, roughly chopped
1/4 cup green onion, thinly sliced
1 bag of pita chips or preferred dipping chip

Directions:

1. In a small bowl, combine cream cheese, minced garlic, and salt and pepper and blend until smooth. Add half of the crabmeat and swiss cheese and combine.

2. Spread mixture into the bottom of a 1-2 quart baking dish.

Sprinkle remaining crab meat over cream cheese.

Pour sweet and sour sauce over the top and microwave uncovered 4-6 minutes.

3. Remove from microwave and garnish with green onion. Serve with pita chips for dipping.

There couldn’t be an easier or tastier dip!

Mini Corn Dogs

Jul9

If you crave state fair corn dogs the way I do then you’ll love this recipe for mini corn dogs. The batter is sweet and crisps up beautifully so you get that perfect crunch with every bite, something that is sadly missing from the frozen brand. This is a great summer treat that the kids will love and is also a fun recipe idea for a baby shower, summer picnic, or family movie night.

Mini Corn Dogs
Makes 16 baby corn dogs

Ingredients:

1 (8 ounce) package hot dogs
Approx. 1/4 flour for dusting hot dogs
1/2 cup cornmeal
1/2 cup flour
1/4 teaspoon salt
dash black pepper
1/4 teaspoon paprika
1/4 teaspoon chili powder (optional)
1/4 cup white sugar
2 teaspoons baking powder
1 egg
1/2 cup milk

Approx. 2 cups vegetable oil for frying

Directions:

1. Dry hot dogs with a paper towel and cut them in half. Sprinkle 1/4 cup of flour on a plate and roll the hot dogs in the flour, shaking off excess. This will help the batter stick to the hot dog!

2. In a medium bowl, combine cornmeal, flour, salt, pepper, paprika, chili powder (optional), white sugar, baking powder, egg, and milk and whisk until batter is smooth.

3. Preheat oil in a deep saucepan. You’ll need the oil to be about an inch high in the pan. Roll hot dog halves in the batter and gently shake to remove excess. Fry in hot oil for 2-3 minutes (turning halfway) or until nicely browned.

4. Remove to plate lined with paper towels to drain off excess oil.

5. Let corn dogs cool for a few minutes and then serve with mustard and ketchup for dipping. Bet you can’t have just one! 😉

missbutterbean

Live life to the fullest with yummy recipes, money-saving tips, and crafting fun.

Tom’s Famous Meatballs

4 Ingredient Crock Pot Balsamic Pot Roast

Cranberry Gobbler Sandwich

Easy Oven-Baked BBQ Chicken

Soft Baked Pretzels

Cherry Almond Bread Pudding

Cinnamon & Almond Syrup

Copycat Cinnabon Cinnamon Bun Rolls

Cherry White Chocolate Chip Waffles

Banana Streusel Muffins

Cherry Pie Bars

Crab Rangoon Dip

Mini Corn Dogs