Archaeologists found something incredibly rare in the cellar of George Washington’s home at Mount Vernon: Two intact jars of cherries buried in the basement of the first U.S. president’s house.
The story of a young George Washington chopping down a cherry tree may be a myth, but the first U.S. president did likely dine on cherries at Mount Vernon, as evidenced by a recent discovery. Archeologists came upon two intact bottles of cherries that had been buried beneath a brick floor at the Virginia estate.
Principal archaeologist Jason Boroughs called the preserved fruit an “extraordinary” find. “They’re plump, they have flesh, they have pits and stems,” he told USA Today. “They don’t look as if they’ve been sitting in a bottle for 250 years, although they have.”
According to a press release from Mount Vernon, the liquid still even smelled of cherry blossoms. The European-manufactured jugs were likely produced in the mid-18th century and ended up buried when the brick floor was laid in the 1770s.
Make this chicken strip pizza for an easy meal everyone will love! This easy recipe combines garlic bread, chicken strips, and pizza, three favorites that features delicious chicken strips and pizza sauce topped with Parmesan cheese.
It’s a cinch to make, and tastes absolutely delicious. Give it a try. It’ll instantly become one of your all-time favorite chicken pizza recipes!
In addition, marinara sauce can be substituted for the pizza sauce. You might want a little extra for dipping!
Prep Time 4minutesmins
Cook Time 18minutesmins
Total Time 22minutesmins
Servings: 6
Ingredients
5 to 6pcs.breaded chicken strips, thawed
1pkg.frozen garlic bread loaf, sliced
3/4C.pizza sauce
1 1/2C.shredded Italian cheese blend
Instructions
Preheat oven to 400 degrees. Cut 5 to 6 thawed breaded chicken strips into half-inch pieces.
Cut 1 loaf of frozen garlic bread into thirds and bake butter side up for 8 to 9 minutes.
Remove from oven and spread 3/4’s cup pizza sauce on top of bread.
Cover bread with chicken pieces.
Sprinkle with 1 1/2 cups shredded Italian cheese. Bake for 8 to 10 minutes.
Tuesday is daytrip day to Amish Country. With that comes grocery shopping at the Amish Salvage stores and a stop at a Swiss cheese factory and dinner at Mary Yoders. Below are the groceries we bought two weeks ago. Our Trunk after the first stop.
Forty miles outside of Cleveland, Ohio, Geauga County has been a hub for Amish settlements since the 1880s – boasting the fourth-largest Amish population in the world. It’s also home to some of the rarest genetic diseases in the world.
Now stop number two.
And our trunk after stop number three.
And a stop at Mary Yoders for their stuffed cabbage, bread rolls, and mashed potatoes. for only $9.99. Tuesday special.
This recipe for apple crisp is adapted from a classic 50-year-old recipe. It works best with fresh, crisp cooking apples.
Many of the Amish Restaurants we go to feature the Apple Crisp. This is one delicious dessert.
Ingredients
2 ½cupsapples – peeled, cored, and sliced
1cupsifted all-purpose flour
1cupwhite sugar
½teaspoonground cinnamon
¼teaspoonsalt
½cupbutter, softened
Directions
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
Arrange apple slices evenly in the prepared baking dish. Sift flour, sugar, cinnamon, and salt into a bowl. Cut in butter using a pastry blender, or 2 knives, until mixture resembles coarse cornmeal; sprinkle over apples.
Bake in the preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.
The butter should be gently cut into the flour so it remains in small lumps. This will result in a light, crunchy topping.
Ditch your ordinary green bean recipes and try this incredible Arkansas Green Beans recipe instead! Featuring bacon and a savory sauce, this dish takes an old classic to a new level. It’s the perfect recipe for potlucks, holidays, parties, or family dinner! It’s sure to become your new go-to side dish.
Preheat oven to 350°. Layer the green beans and bacon on the bottom of a 9″ x 13″ baking dish.
Mix together the brown sugar, butter, soy sauce, and garlic powder. Stir well.
Pour the brown sugar mixture over the bacon and green beans. Bake for 30 minutes at 350°. Alternatively, you can cook this in a slow cooker set to low heat for 5 to 6 hours.
Serve with a slotted spoon and enjoy!
Notes
Tip: Not a fan of canned green beans? No problem! Easily substitute 4 (16 oz.) bags of frozen green beans.
Make this incredible roasted garlic asparagus to perfectly complement your favorite meat. Cooked to perfection and featuring an amazing garlic flavor, it’s unbeatable when paired with steak, chicken, fish, pork, or any other protein! Use the written instructions or video below to learn how to make the best asparagus around. Your whole family will love it!
Ingredients
1/2C.extra virgin olive oil
8garlic cloves, minced
1t.onion powder
1T.parsley, chopped
2lbs.thin asparagus, ends trimmed
Sea salt
Black pepper
Instructions
Line a large baking pan with parchment paper and set aside.
In a saucepan, add olive oil, garlic, onion powder, and parsley.
Cook for 3 minutes on medium-low heat, being careful not to brown the mixture.
Trim the ends from asparagus.
Place asparagus in the prepared pan and sprinkle with sea salt and black pepper.
Drizzle on the olive oil mixture. Roast in a preheated 400° oven for 8 to 10 minutes.
Looking for a great potluck dish, or just a side that your whole family will love? With the broccoli-cheddar casserole, you’ve found it! This amazing recipe is cheesy, crunchy, and, above all, delicious!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Ingredients
2(10 oz.) pkgs.frozen chopped broccoli, cooked and drained
1cupmayonnaise
1cupsharp cheddar cheese, shredded
1(10.7 oz.) cancream of mushroom soup
2eggs, lightly beaten
2cupbutter-flavored crackers, crushed
2tablespoonsbutter, melted
Instructions
Place 2 (10 oz.) packages frozen chopped broccoli, cooked and drained, in a mixing bowl.
Add 1 cup mayonnaise.
Add 1 cup shredded cheddar cheese.
Add 1 (10.7 oz) can cream of mushroom soup.
Put 2 lightly-beaten eggs into bowl.
Stir ingredients.
Mix until thoroughly combined.
Spread mixture evenly across bottom of 9 x 13″ pan.
Sprinkle the crumbled crackers over the mixture and drizzle with 2 tablespoons of melted butter.
Place in preheated 350 degree oven for 35 minutes or until golden brown.
It’s easier than you think to make homemade pizza dough! So skip the truly “cardboard” pizza the next time you’re at the grocery store and grab the good old fixings instead. In this post, we’ll tell you what you need to know to make made from scratch pizza crust.
Made-from-Scratch Pizza Dough
It’s easier than you think to make homemade pizza dough! So skip the truly “cardboard” pizza the next time you’re at the grocery store and grab the good old fixings instead. In this post, we’ll tell you what you need to know to make made from scratch pizza crust.
Ingredients
1C.hot water
1packet of quick rise yeast1/4 ounce
2C.all purpose flour
1t.salt
1T.olive oil
Instructions
Mix hot water and yeast together in a small bowl. Set aside for five minutes.
Mix together the flour and salt in a medium bowl.
Gradually add the yeast and flour mixture to the flour and salt.
Add the olive oil and stir with a fork.
When well blended, place dough ball on a floured surface.
Knead dough and gradually add flour as needed until it is no longer sticky. Knead dough for 5-10 minutes or until the dough is smooth and pliable.
Roll dough out on oiled pizza pan or stoneware baking pan.
Bake in 450 degree oven for 5-10 minutes or until crust is just staring to brown. Remove from oven and add your favorite pizza sauce and toppings.
This buttery cookie is made much like shortbread. Except we are using almond flour instead of all-purpose flour. Bob’s Red Mill Super-Fine Almond Flour is my favorite {not sponsored, just a big fan}.
Baking with almond flour is very common in gluten free baking. You use it much like regular flour, but the two can’t usually be swapped for one another without making additional recipe changes. Almond flour is made of finely ground almonds so it reacts differently from regular flour made of wheat.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
Confectioners’ sugar ~ adds softness and some sweetness
Kosher salt ~ if using table salt, use a little less
Coconut ~ use flaked or shredded, the kind that looks like shredded cheese. If you don’t want long strands in the cookie bars, give it a little chop before adding to the recipe.
Unsalted butter ~ because this is a shortbread like base, I recommend a good quality European butter such as Plugra or Kerrygold.
Chocolate ~ I used a chopped milk chocolate bar {I always have Trader Joe’s Pound Plus bars in my baking cabinet}, but you could use chocolate chips and dark chocolate, if preferred.
Almonds ~ dry roasted almonds were chopped for the topping, but you could also use sliced or slivered almonds.
HOW TO MAKE ALMOND COOKIE BARS WITH COCONUT AND CHOCOLATE
Then add the almond flour, confectioners’ sugar, coconut and kosher salt in a bowl and mix to combine. I use my pastry cutter for this {less dishes to wash!}. Next add the unsalted butter and use a pastry cutter or fork to cut the butter into the dry ingredients until a soft dough forms.
Now press the cookie dough evenly into the prepared baking pan. Bake for 12 minutes, until the edges are set and lightly browned. Remember your oven is different than mine and our baking times might be slightly different.
When the cookie is baked, remove it from the oven and immediately sprinkle the chocolate over the hot bars. Allow it to sit for three minutes, then use an off-set spatula to smooth the melted chocolate over the almond cookie.
Sprinkle coconut and chopped almonds over the top of the melted chocolate. Then use clean hands to lightly press the coconut and almonds in to the melted chocolate.
Now comes the hard part, waiting for them to cool! It takes about an hour for the cookies to be cool enough to slice them into bars without them falling apart. You can speed this process up by placing the pan in the refrigerator once it is cool enough to handle with bare hands.
WHY YOU WILL LOVE THIS COOKIE BAR RECIPE
It’s EASY! Active time is 10-15 minutes.
No chill time.
Uses cold butter.
Creates soft and chewy almond cookie bars, with almond joy like flavors.
A great cookie bar for those needing a dessert without flour.
This pasta dish doesn’t have to be made with spaghetti, you can use rotini, penne pasta, or noodles. Sprinkle parmesan cheese over the spaghetti and it is delicious. Leftovers of this supper can be stored in an airtight container and put in the fridge. Out of all the one-pot pasta recipes I’ve tried this is one of the best and most flavorful.
Pasta is often seen as an Italian creation and perhaps it is, but the Amish have definitely embraced homemade pasta – especially noodles – as their own. Most noodles just take eggs, flour, and salt and some patience and you have a delicious dish.
Their diet revolves around self-sufficiency and locally-grown foods. They often make their own egg noodles, which are similar to pasta, and sometimes even other types like ravioli or lasagna.
INGREDIENTS.
12 ounces spaghetti or homemade egg noodles
6-8tablespoonsolive oil
2 medium onions, chopped
2 medium carrots, very finely chopped or grated
about 4 garlic cloves
3 cups home-canned chopped tomatoes with liquid or use store-bought
This recipe has a blend of white flour and wheat flour. If you wanted to just use all wheat, though, you could (conversely, if you wanted to turn this into an all-white bread, you could just use all white flour).
INGREDIENTS
1 1 /4 cup warm water
2 tablespoonshoney
1cupbuttermilk (use other milk if you wish)
1tablespoon or cakeof dry, active yeast
2cupswhite flour
1 cupwhole wheat flour
2teaspoonssalt
2tablespoonssoft shortening
INSTRUCTIONS
Dissolve yeast in water, add honey, half the white flour, salt and shortening.
Mix well. Blend in remaining flour with spoon. Cover and let rise in a warm place until doubled in size, about 30 minutes.
Stir batter down and spread it evenly in a greased loaf pan, 9 X 5 X 3 inches
Let rise in warm place until batter reaches 1 /2 in from the top of pan.
About 40 minutes. Bake at 375 for 40 – 40 minutes. Brush top with shortening. Makes 1 loaf.
Smokin’ Hot Smokies Recipe | Bacon-Wrapped Cocktail Sausages.
The year is full of occasions for gatherings; weddings, birthdays, anniversaries, sporting events, or even as just an excuse to have fun and socialize! And whether you’re a host or a guest, with these Smokin’ Hot Smokies, you’ll be the hit of the party!
Smokin’ Hot Smokies
Ingredients you will need:
1 (14 oz) pkg. cocktail sausages
14 to 15 bacon strips
1½ cups brown sugar, divided
½ tsp. five-spice powder
¾ cup cola
Toothpicks
Preheat oven to 325 degrees. Cut the bacon strips crosswise into three pieces. The Rada Stubby Butcher Knife is ideal for this.
Wrap cut pieces of bacon around individual cocktail sausages.
Insert a toothpick through the bacon-wrapped cocktail sausages, securing the ingredients together.
Place the bacon-wrapped smokies in a greased 9 x 13 pan. Sprinkle with 3/4 cup brown sugar. Bake about 40 minutes or until sugar is bubbly.
Remove pan from oven. Transfer smokies into a Crock-Pot or slow cooker, which need to be sprayed with nonstick coating.
Add ¾ cup of brown sugar, ¾ cup of cola, and ½ tsp. of five-spice powder to the smokies. Add hot sauce as desired to control the level of heat. Cover the Crock-Pot or slow cooker and set to high, allowing the smokies to cook for four hours.
After cook time, remove from heat source and serve!
From game day to movie night, there’s no beating delicious fried chicken wings as an appetizer or snack. This garlicky chicken wings recipe brings restaurant-quality wings to your kitchen, living room, or backyard barbecue! Eat them during the Super Bowl, share them with friends, or bring them to a party to be the MVP!
Garlicky Chicken Wings Recipe
Ingredients you will need:
1 tablespoon olive oil
2 1/2 tablespoons soy sauce
1 1/2 lbs. chicken wings
1/2 cup brown sugar
3/4 cup Coca-Cola
Garlic powder to taste
Add 1 tablespoon olive oil to skillet.
In a mixing bowl, combine 2 1/2 tablespoons soy sauce, 1/2 cup brown sugar, 3/4 cup Coca-Cola, and garlic powder to taste (we used 1 tablespoon).
Stir thoroughly.
Heat the olive oil in the pan on medium heat. Place the chicken wings inside the pan and cook, turning to ensure both sides receive heat.
Once wings are browned on both sides, reduce heat to low and add Coca Cola mixture.
Cover wings and simmer for 30 minutes, occasionally turning as they cook.
From game day to movie night, there’s no beating delicious fried chicken wings as an appetizer or snack. This garlicky chicken wings recipe brings restaurant-quality wings to your kitchen, living room, or backyard barbecue! Eat them during the Super Bowl, share them with friends, or bring them to a party to be the MVP!
Ingredients
1tablespoonolive oil
2 1/2tablespoonssoy sauce
1 1/2lbs.chicken wings
1/2cupbrown sugar
3/4cupCoca-Cola
Garlic powder to taste
Instructions
Add 1 tablespoon olive oil to skillet.
In a mixing bowl, combine soy sauce, brown sugar, Coca-Cola, and garlic powder to taste (we used 1 tablespoon).
Stir thoroughly.
Heat the olive oil in the pan on medium heat. Place the chicken wings inside the pan and cook, turning to ensure both sides receive heat.
Once wings are browned on both sides, reduce heat to low and add Coca Cola mixture.
Cover wings and simmer for 30 minutes, occasionally turning as they cook.
Going Grocery shopping at a Salvage store. As some of the regulars here know, my wife and I are big fans of Salvage grocery or as some call them, scratch and dent.
If you need to make drastic cuts to your grocery bill and are willing to step outside of your favorite grocery market, shopping at a salvage grocery store could be the answer. Salvage grocery stores, sometimes referred to as outlet or discount grocery stores, specialize in selling items that traditional grocery stores can’t or won’t sell. Here’s a look at what salvage grocery stores are all about.
What Is a Salvage Grocery Store?
Most salvage grocery stores buy their merchandise from grocery reclamation centers, which include:
Food that is near or past its expiration
Items in dented or torn packaging
Items in seasonal or otherwise-dated packaging
Store closeouts
Manufacturer overstock
Salvage from truck wrecks
Unlike a traditional grocery store, which stocks the same items each week, salvage grocery stores stock different items weekly depending on what’s available. The prices at a salvage grocery store are typically half of what you’d expect to pay at the grocery store—but could be even cheaper.
Is the Food Safe?
As long as you follow a few rules, the food at a salvage grocery store is just as safe as the food you’d get at a grocery store. Salvage grocery stores are inspected and regulated by the government just like regular grocery stores.
All items are also inspected for serious damage at the reclamation center before they’re shipped to stores. Leaking or bulging cans and broken jars are tossed immediately. Torn or dented boxes are OK, as long as the plastic bag that the food is wrapped in is still sealed. If it’s something like macaroni, where the food sits directly inside the box, you should probably pass on torn boxes.
Tips and Warnings
If you decide to shop at a salvage grocery store, there are a few things to consider:
Frozen foods are still safe after their expiration date as long as they’ve been kept frozen. If you see any evidence of improper food storage at the store, skip them.
Never buy expired baby formula and baby food at a salvage store. It’s the only food product that the federal government requires dating on.
Avoid expired over-the-counter drugs. They may lose their potency or undergo an adverse chemical change after expiration.
Dented cans aren’t always safe to buy. A small dent is fine, but if you see cans with big dents or any dent along the top or side seam, leave them at the store. Ditto for bulging or leaking cans. They could be a botulism risk.
Recalled items shouldn’t end up at salvage stores, but it’s good to stay on top of recent recalls just in case.
Additionally, salvage grocery stores may not be as organized as a regular grocery store, but they should be just as clean. If a store appears dirty or you see signs of bug or rodent activity, take your business elsewhere.
Cheese Stuffed Meatballs | Meatball Party Appetizer
It’s a simple recipe with some wonderfully complex and classic flavors. Like any meatball, a simple ground beef mixture is the base of the recipe, along with the right combination of spices. Once the meatballs are rolled up, you then place a mozzarella cube in the center of each meatball, taking care to ensure the cheese is entirely covered. Then all that’s required is popping them in the oven.
You’ve had meatballs before, but certainly not like this, and never this tasty!
Cheese-Stuffed Meatballs Video Recipe
Ingredients you will need:
1 lb. ground beef
3/4 C. plain bread crumbs
1/2 C. water
2 T. fresh chopped parsley
1 egg
1 1/2 t. garlic powder
2 t. BBQ seasoning (try Rada’s BBQ Seasoning)
1 8 oz. block mozzarella cut into 20 (1/2-inch) cubes
In a mixing bowl, combine all ingredients except for mozzarella cubes. Mix well.
Roll meat mixture into 20 meatballs.
Form each meatball around a cheese cube.
Cover each cube completely. Place on a baking sheet coated with cooking oil. Bake at 350 degrees for 15 to 20 minutes. Serve immediately.
Looking for a quick and hearty weeknight meal? Megan’s got just the recipe for you in the Sparkle Eats Kitchen! There’s really nothing more filling and comforting than beef, noodles and gravy… especially on a cold winter night. This Beef and Noodles recipe is done in under 30 minutes and the whole family will love it! Just pair it with a salad or vegetable for a full meal.
Ingredients
1lb.ground beef
1small oniondiced
18 oz. package sliced mushrooms
3clovesgarlicminced
¼tsp.salt
¼tsp.freshly ground black pepper
1/2lb.egg noodlescooked according to package directions
3Tbsp.butter
3Tbsp.flour
2 ½cupsbeef broth
1beef bouillon cube
1Tbsp.Worcestershire sauce
1tsp.onion powder
½tsp.garlic powder
½tsp.mustard powder
½tsp.dried thyme
½cupmilk
110.5 oz. can cream of mushroom soup
Instructions
In a large pot, cook ground beef, onion and mushrooms over medium-high heat until browned and cooked through. Drain grease. Add minced garlic and season lightly with salt and pepper. Remove meat from pot and set aside. In the same pot, melt butter; add flour and whisk for one minute. Whisk in broth, bouillon, onion powder, garlic powder and mustard. Bring to a boil and let the sauce thicken. Add milk and cream of mushroom soup; stir well. Add beef back to pot and stir well. Add noodles and stir to combine.
Course Main Course
Cuisine American
Keyword beef and noodles, egg noodles, gravy, ground beef
My wife and I spend alot of time in the Amish country sections of Ohio. Reason being that it’s very close plus we get awsome grocery prices and eat at excellent restaurants in Amish country.
There is a small Amish community in Pennsylvania actually closer, but it’s not as large as the Ohio locations and the restaurants aren’t Amish. Go figure.
Below is a e-mail I get from a company in Holmes County which is Amish country. Enjoy the article below.
Dear Friend,
Greetings from the Amish community! I hope this email finds you in good health and spirits. I’m sure you are looking forward to the warmer days of spring, just like we are.
This week was highlighted by an annual winter tradition that the Amish families have practiced for generations: filling up the ice houses!
Amish do not have refrigerators or freezers in their homes, so they rely on natural ice to keep their food fresh throughout the year. Every winter, when the ponds freeze over, they cut large blocks of ice and store them in insulated buildings called ice houses. This way, they can have ice for their milk, butter, cheese, meat, and other perishables all summer.
This year, however, there was a bit of a challenge. The weather had been so mild until last week that some families began worrying that the ice wouldn’t be thick enough to harvest. They prayed for a cold snap, and God answered their prayers!
Last week, the temperature dropped below zero for several days, and the ice grew thick and solid on the ponds. The Amish families wasted no time and got to work as soon as possible. They cleared the snow from the ponds and marked the areas where they would begin cutting. They used a special saw to cut the ice into rectangular blocks, about 50 pounds each.
They worked in a team of 12 men and older boys, divided into two groups: one on the pond and one on the land. One man operated the saw on the pond, while two others used ice tongs to lift the blocks from the water. Two boys then used pitchforks to slide the blocks to the pond’s edge to one of the waiting wagons driven by one of the four men who were the designated wagon drivers.
Wagons were each loaded with approximately 80 blocks of ice and driven to the ice houses. Two more men were in charge of stacking the ice inside the ice houses while the driver unloaded the blocks into a wooden trough that allowed the ice to slide into the icehouse. This process was repeated until they filled six ice houses, one for each family in the local “ring”. A “ring” is what the Amish call a group of families that help each other fill their ice houses.
It was hard work but also fun and rewarding. They enjoyed the camaraderie and the satisfaction of preserving a piece of winter for the warmer months ahead. They also thanked God for providing them with this natural resource and blessing them with good weather and safety.
Besides crafting baskets and harvesting ice, here are some of this week’s other happenings in and around the Amish family’s farms.
The Mast family joined in putting up ice this week. The men and boys helped cut and carry the frozen blocks, feeling the cold bite their fingers and toes. They look forward to the summer when they use the ice to keep their perishables fresh and make refreshing treats. They also made balona from the deer and hog meat they had preserved. The girls spent a day and a half canning the balona to make it last.
Yoder family welcomed their eldest daughter, who had returned from an extended visit to their kin in Missouri. They have a butcher shop, and she had gone there to help them butcher through deer season. She was happy to be home. The Yoder family had planned to butcher two of their hogs, but they had to wait. The ice harvest took a little longer than usual because some ice was thin.
Gingerich family decided to treat themselves to homemade ice cream bars, using their farm’s fresh cream and eggs. They cranked up a batch of vanilla ice cream, and by putting the ice cream between two graham crackers, they created a sweet and simple dessert for the whole family. The Gingerich family also hopes to get caught up with the baskets that sold out over the past holiday season, so they are focused heavily on crafting baskets.
Featured Recipe:
Last week, we were asked for a butterscotch recipe, so we asked the Amish families for their favorite recipes that featured butterscotch in them. The Yoder family gave us this one that sounds unique and delicious.
BUTTERSCOTCH CRUNCH COOKIES
2 c. shortening
2 c. white sugar
2 c. brown sugar
2 tsp. vanilla
4 eggs
3 c. flour
2 tsp. salt
2 tsp. soda
6 c. oatmeal
Mix together shortening and sugars. Add vanilla and eggs, beat and add dry ingredients. Bake at 400° for 10 minutes. You may add coconut, chocolate or butterscotch or peanut butter chips. Whatever you like.
The true sign of an unfancy recipe: when it gets shared via an article like this. This recipe isn’t original,but for me it comes via Mary Yoders Restaurant.
So try it and let us know how it turned out. You can use a store bought shell, or make your own Grham Cracker shell.
Ingredients
2/3 cup sugar
1/2 teaspoon salt
1 cup dark corn syrup
1/3 cup creamy peanut butter
3 eggs
1 cup salted peanuts
1 unbaked pie shell
Directions.
Beat sugar, corn syrup, peanut butter and eggs. Stir in peanuts. Pour into unbaked pie shell. Bake in 375o oven for about 45 minutes until crust is golden brown. Cool slightly until center is firm. Chill in refrigerator and serve with whipped cream.
Saucy Game Day Meatballs. There are so many different ingredients and ways for preparing meatballs. Here’s another. These game-day tips will help you prepare for game-day guests and the saucy meatballs will leave your friends begging for more. Be prepared to share the recipe for these amazing cranberry meatballs.
Saucy Cranberry Meatballs
INGREDIENTS (Makes about 25)
1 lb. extra lean ground beef or ground pork
¾ C. soft breadcrumbs
¼ C. finely chopped celery
¼ C. finely chopped onion
1 egg
1½ tsp. Worcestershire sauce
1 tsp. garlic salt
½ tsp. black pepper
Cranberry juice
½ (14 oz.) can whole cranberry sauce
½ C. brown sugar
1 tsp. hot Chinese mustard (or yellow mustard)
DIRECTIONS
Preheat your oven to 375° and lightly grease a big shallow baking pan.
In a big bowl, combine the ground beef or pork, breadcrumbs, celery, onion, egg, Worcestershire sauce, garlic salt, black pepper, and a splash of cranberry juice. Mix with a meat chopper (or your hands) until just blended. Shape into 1″ balls and arrange in the prepped pan. Bake for 20 minutes or until done.
In a medium saucepan, stir together the cranberry sauce, brown sugar, mustard, and ½ cup cranberry juice. Bring to a simmer and simmer for 5 minutes, stirring often.
Transfer the meatballs to a slow cooker and pour the sauce over the top. Set the cooker on “keep warm” or “low” for serving.
For the kid in you. Snickers Rice Krispie Treats Recipe.
Whether you call them Rice Crispy Treats, with a “C,” Rice Krispie Treats with a “K,” Marshmallow Squares, or you have a very specific name for them like Grandma Cereal Bars, these snacks have been popular in kitchens for generations. It started with simple cereal, a little butter, and some gooey marshmallows.
INGREDIENTS (makes 18)
8 fun-size Snickers candy bars
A big handful of peanuts
½ C. butter, plus more for greasing pan
1 (16 oz.) bag marshmallows
7 C. Rice Krispies cereal
2 C. chocolate chips
2 C. peanut butter chips
DIRECTIONS
Use your favorite Cook’s Knife to chop the candy bars and peanuts. Butter a 9×13″ pan. Set aside.
Melt ½ cup of butter in a big saucepan over low heat. Add the marshmallows and stir with a heat-safe, non-scratch spoon until melted. Remove from the heat and stir in the cereal and chopped candy bars. Press evenly into the greased pan.
Melt together the chocolate chips and peanut butter chips, stirring to blend; spread over the top of the cereal mixture and sprinkle with the chopped peanuts.
