Stuffed Meatballs and Egg Noodles

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Not sure where I first saw this recipe, but it seemed easy and that is my favorite kind of cooking! I especially love hearty and warm comfort food.

I kind of made up the recipe as I went… based on a recipe I saw in a magazine. I had the ingredients on hand and thought it would make for a yummy supper tonight.

Stuffed Meatballs Ingredients:

One pound beef hamburger
1/2 pound pork sausage
one egg
1/4 cup fine bread crumbs
1/8 cup milk
1/4 tsp garlic salt
1/4 tsp pepper
One box stuffing mix (prepared)

Additional Ingredients for Dish:
Egg noodles 12 oz bag
one can of Campbell’s Cream of Mushroom soup Family Size

Instructions:

Prepare the box of stuffing and set aside. Mix the ingredients listed for the meatballs in a large bowl. Make some small patties with the meat mixture. Make sure they are flat and thin. Put approximately a teaspoon of the stuffing mixture in the middle and shape the patty into a ball around it. Cook the meatballs in a skillet on your stovetop. Cook the noodles in a separate pot. When the noodles are done, drain some of the water and add the can of soup and the cooked stuffed meatballs. Let the mixture cook on low for an additional 10 minutes to thicken up, then serve!

This meal was tasty and hit the spot. I will probably make it again, but I think I’d prefer a homemade sauce rather than the soup.

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Hashbrown Casserole

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Ingredients
vegetable oil spray (I used Pam)
1/4 cup milk
1/2 onion, chopped
1/2 cup queso cheese (chip dip in a jar)
1 (10 1/2-ounce) can cream of chicken soup
1/2 (8-ounce) package shredded mexican cheese blend
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions
Preheat oven to 400 degrees F. Lightly spray a 9 X 13″ pan or casserole dish.

In a large bowl, add the cream of chicken soup, milk, cheese, garlic powder, onions, hash browns, garlic powder, onion powder and salt and pepper. Combine until well blended.

Pour mixture into prepared baking dish (you could top this dish with potato chips for a crunchy crust) and bake for 45 minutes, or until hot and bubbly.

I actually had to change my recipe around a little because the dish I was going to make would be missing some of the ingredients… but never fear, some day I will make my OTHER hashbrown casserole! Equally yummy! My daughter’s boyfriend said this dish was “Flame!” Whatever that means. LOL

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Hobo Dinner

I had this meal once at 4-H camp when I was a kid. It tasted sooo good and I’ve often thought I would make it as an adult. I’m fairly certain we only added salt and pepper to flavor ours and we cooked them outside. I don’t recall whether it was a grill or campfire, but it was delicious! I played in a my kitchen a little this evening and came up with something fairly close. The beauty of this is you can adjust the seasonings, or switch them out completely to suit your own taste!

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Ingredients:
ground beef (mine is extra yummy… comes from my Dad’s farm!)
onion
potatoes
(you can insert any vegetables here that you like!)
butter
(I did not measure seasonings… it’s really a matter of personal taste)
seasoned salt
pepper
garlic salt
onion powder
salt & pepper
worcestershire sauce (I used Lea & Perrins)
(you could add cheese too, but I did not)

You will need aluminum foil to wrap the meal in to bake.

Another awesome thing about this is, you are making each packet as one serving, so you can customize each packet to your family/friend’s tastes. I’ll be making this for my daughter without meat.

Place hamburger patty to the left center in foil. Season with seasoned salt, pepper, garlic salt, onion powder, salt and pepper. Then add a dash of worcestershire sauce. Slice onion and put on burger (if you don’t want the onion flavor on your potatoes) I love onions, so I just mixed them with my potatoes. You can either slice the potatoes or make small cubes as I did. (Add any veggies.) Add salt & paper and a slab of butter (I don’t measure an exact amount).

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Roll the foil and close tightly.

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I baked mine in the oven at 375 degrees for 45 minutes. Just keep an eye on it because your oven may cook differently. If you’d like, you could also cook on the grill: lid on 10 minutes, lid off 10 minutes, lid on 10 minutes, lid off for 10 minutes
Take off and check – potatoes should be soft and meat cooked through.

If you add cheese, now is the time to sprinkle cheese on top and let melt (just use as much as you would like).

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It was SO good that I had two helpings!

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Homemade Chex Mix

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I’m starting this recipe off with a disclaimer… lol. This is addicting! But I also make it differently than the “standard” recipe. My daughter and I don’t like the wheat chex and I don’t add it! I also don’t add yucky pretzels or various other snacks. It’s a basic mix and we LOVE it! One of Lindsay’s friends likened it to crack… there may be some exaggeration there! Also, I’ve given you some conservative measurements on the ingredients. We are garlic fiends! I usually make it very garlic-ky! Feel free to adjust it to your taste!

Ingredients
6 tablespoons butter or margarine
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
4 teaspoons Worcestershire sauce
2 cups Corn Chex cereal
2 cups Rice Chex cereal
3/4 cup salted peanuts

Instructions
Preheat oven to 250°. Heat butter in a microwave safe bowl until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Spoon mixture over Chex and nuts in a 13 x 9 x 2-inch baking pan. Mix until all pieces are coated. Heat in oven 45 minutes. Stir every 15 minutes.

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Return From The Bahamas!!

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I’m back!!!  My daughter and I returned from our 12 day vacation!  We left a few days early and drove to Florida to meet our ship, Freedom of the Seas for a week-long cruise.  It was a Royal Caribbean ship and our second cruise with this line.  The best part of all?  The cruise was FREE.  Paid for by the awesome company I work for….  I achieved the rank of Diamond in December, which qualified me for the trip.  I love hanging with my friends from the company.  They’re more like family.  We have such a good time!!  I haven’t downloaded any pics yet, but for those of you that are my facebook friends, I’m sure I’ll be posting some soon.  If you would like more info about joining my team and creating an amazing income like I have, please message me.  I’ll be happy to send you the info!

Now, back to the business at hand, this blog!  I have a busy week of cooking and baking planned!  I’m so happy to be home!  I’ve missed my home (and kitchen) and my online friends!  I hope you’re ready to start cooking too!!!  I’m spending this evening trying to get caught up on my business emails and questions from my team, then I plan on making up my grocery list and getting started tomorrow!  Watch the blog and/or your email for new stuff!!

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Dump Cake

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Thanks so much for patiently waiting for this post. I had fallen in the yard and was moving pretty slowly for a couple of days. My sweet daughter, Lindsay, was kind enough to help out and made this per my instruction… even took the pics! Thanks Lumpkin!

This is one of the easiest and most tasty recipes I’ve tried in a while. I got it from one of my heroes, The Pioneer Woman, Ree Drummond. The recipe was adapted from this one: http://thepioneerwoman.com/cooking/2008/04/dump-cake-a-potluckers-paradise/

I learned something… you can sometimes make all the changes you want, and other times, well… let’s just say this almost ended up a soupy mess. lol

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Ingredients
1 can (21 Oz.) Cherry Pie Filling (Make sure it’s cherry pie filling and not just cherries!)
1 can (15 Oz.) Crushed Pineapple (DRAIN PINEAPPLE!!!)
1 box (about 18 Oz.) Yellow Or White Cake Mix (I used yellow)
1 stick Margarine
1/2 stick Butter
Whipped Cream

Preparation Instructions
Dump cherry pie filling and crushed pineapple into baking dish. Use a 9 X 13 baking pan. We tried a bundt pan and using a baking pan turns out much better. Stir cherries and pineapple together.
Sprinkle dry cake mix over the top of the fruit. Slice margarine and butter and distribute over the surface of the cake mix evenly.

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Bake at 350 degrees for 45 minutes to 1 hour. Then, put a dollop of whipped cream on top. (after it cools somewhat) Also very tasty with vanilla ice cream!

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Blackberry Cobbler

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Recipe adapted from Paula Deen’s Southern Cooking Bible

Ingredients:

3 1/2 cups blackberries, fresh or frozen
2 1/2 cups sugar
8 Tbsp butter (1 stick)
1 1/2 cups all purpose flour
2 1/2 tsp baking powder
1 tsp lemon juice
3/4 tsp salt
1 cup 2% or whole milk
1/2 cup half & half

Instructions:

Preheat oven to 350 degrees

Combine blackberries, 1 cup of sugar and mix in a saucepan and simmer until sugar has melted, then remove from the burner.

Cut butter and line it in the bottom of 9 x 9 or 13 x 9 for a less thick cobbler. Put the pan in the oven until the butter melts, then make sure the butter covers the bottoms and sides of pan.

Place remaining dry ingredients in a large bowl and stir together. Stir the milk in slowly and the half & half. Then pour the mixture into the baking dish. Spoon the berries on top of the batter and slowly pour the syrup on. While the dish is baking, the batter will rise to the top.

This really turned out great! The top of the cobbler was lightly brown and was just a little more crispy and sweet than the rest of the batter. The whole thing was moist and had a wonderful flavor. I will definitely be making this again.

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The original recipe calls for baking it 30-40 minutes. I used a 9 x 9 dish and the thickness of the batter required a longer baking time… right around 55 minutes. I would suggest using a 9 x 13 pan and the “cakey” part will be less thick. Serve warm! I served it warm with vanilla ice cream to rave reviews! (It’s good when it cools down too!)

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Pasta Salad

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Ingredients:
1 box (one pound) Garden Rotini
1/2 lb colby cheese – cubed
1/2 lb mild cheddar cheese – cubed
1 large green pepper – diced
1 med red onion – diced
1 small container cherry tomatoes
6 oz can medium black olives – drain well
1/2 cup parmesan cheese
1 (16 oz.) bottle italian dressing

Instructions:
Cook pasta per box directions, once drained, let pasta cool and pour into a large bowl. Add rest of ingredients, mix and refrigerate.

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Danish 3-Layer Cake

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This recipe and picture are courtesy of my friend and follower, Susie Korfits Chitwood. Susie currently lives in Bowling Green, but is originally from Denmark. This is a cake she made in June when her children visited from Denmark. I can’t wait to make it myself! Thanks Susie!

Ingredients for 3 layer cake bottoms
2/3 cup wheat flour
2/3 cup of sugar
3 eggs
1 1/2 teaspoons baking powder

The process is important to get a good result.
Start by whipping the eggs and sugar together until fluffy.
Sift flour and baking powder together in a bowl and sift it gently into the egg mixture. so the airy egg mass stays as fluffiness as possible. Spray the baking pan with vegetable oil.

The dough is now ready to be baked. Use an 8 inch round cake pan. Remember to smoothe dough well into the baking pan, so it has a smooth surface. Bake at 475° C for approx. 5 min. check the color. It will take a little color, but must not be burnt at the edges. Once the cake cools, cut it into 3 separate layers.

Cream:
1 egg
2 tbsp. sugar
2 tbsp. flour
2 cups milk
1 tsp. vanilla sugar

Beat and sugar well until fluffy. Pour into a pan and flour whisked in.
Put the milk in the pan and heat up slowly.
Stir well while it warms up.
The cream to the boil and add the vanilla sugar.
Cool down in refrigerator and Ready to use

Now put 1 layer of cake on plate – a 1/2 of cream (put your choice of berry or banana etc.)
1 layer . rest of cream and (put your choice of berry or banana ect) 1 layer on top of it with whipped cream or icing. Decorate with whipped cream and berry on sides.

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Cheesy Corn Dip

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This recipe is an adaptation of Robert’s Corn Dip, by the Gooseberry Patch Founders in an article I read in the publication, “Where Women Cook” in the Dec/Jan/Feb 2012 issue.

I changed this recipe to suit my tastes, then determined it needed a little more tweaking. It is meant to be a cold dip, but I did not care for it that way. I made a few adjustments and baked it and it turned out very well. You will find in following me that I have difficulty measuring and following recipes…lol. So I’m really working hard to bring you measurements.

Cheesy Corn Dip

Ingredients:

3 (11-oz.) cans sweet corn & diced peppers.
1 (4-oz.) can chopped green chiles
1 (4-oz.) can chopped jalapenos, drained
1/4 cup green onion
1 cup mayonnaise
1 cup sour cream
1 tsp pepper
1 tsp garlic powder (can be omitted)
1 tsp garlic salt
1 (16-oz.) pkg. shredded sharp cheddar cheese (or cheese of your choice)
1 cup white queso cheese sauce
scoop style corn chips

Instructions:

For the cold dip, Mix all ingredients except corn chips together and refrigerate. Serve with corn chips.

For the dip I made, mix all ingredients except corn chips, then add some of the shredded cheese on top… bake at 325 degrees until bubbly and cheese is lightly browned. Let cool somewhat and serve with corn chips. It’s yummy!

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