BAKED MEATBALLS w/ ONION GRAVY

MEATBALLS
1 pound hamburger
1 pound ground pork
2 bunches green onions, chopped
1/2 cup grated Parmesan cheese
1 cup Panko crumbs or crushed saltines
2 eggs
1/2 cup milk
1 teaspoon oregano
1 teaspoon bail
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon white pepper
  • Preheat oven to 350 degrees.
  • Using your hands blend all the ingredients together.
  • Line a cookie sheet with parchment paper.
  • Roll meatballs into golf ball size meatballs.
  • Bake for 30-45.
  • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

  • In a large skillet melt the butter for the gravy. Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.

5 Minute Chocolate Cake, revisit an old favorite!

There are millions of recipes out there, so many new ones to try. But sometimes you want to eat something that you have already made and know you love, enter this easy delicious cake.

5 Minute Cocoa Cake
adapted from: true source unknown, but I believe it is Hershey’s.
350 degree oven

1 3/4 c flour
2 c sugar
3/4 c cocoa
1 1/2 t baking powder
1 1/2 t soda
1 t salt

2 eggs
1/2 c oil
2 t vanilla
1 c milk – divided

1 c boiling water OR strong hot coffee

Combine all dry ingredients in a large mixing bowl. Add eggs, oil, vanilla and half of the milk. Beat at medium speed 2 minutes. Add remaining milk, mix on low until smooth. Add hot water/coffee, mix on low until smooth, stopping once to scrape down sides of the bowl. Batter will be thin.

Pour into prepared pan(s), bake 8 or 9 inch layer cakes 30-35 minutes. Bake a 9X13 pan 35-40  minutes. Let cool, 10 minutes, turn layers out to cool completely.

Chocolate Butter Cream

1/3 c butter, softened
dash salt
2 t vanilla
1/2 – 3/4 c cocoa – use the larger amount for a deep chocolate flavor
1 pound powdered sugar

3-5 T milk – divided

Place all ingredients into a large mixer bowl,  add 3 T milk, beat until smooth. If frosting is too stiff or dry, slowly add remaining milk beating well.

When cake is completely cool, frost, top with toasted walnut pieces.

Serves 16-20 happy people!

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

For more great recipes and possibly a funny story, come visit us at Our Sunday Cafe!

LEMON CHEESECAKE BARS ~ LEMON LIME CHEESECAKE BARS ~ BLOOD ORANGE CHEESECAKE BARS

I found this recipe in an issue of Fine Cooking, just can’t remember which one LOL. I tweaked it very little and it is one of our new favorites!
I’ve also made it using Limes, Lemons & Limes and Bloody Oranges.  We liked them all, but by far, the Lemon Lime combo was our favorite.
You’ll notice in the picture with the pan that there is a very strange looking apparatus in the curd.  That is an AS SEEN ON TV automatic stirrer that I picked up at Big Lots.  I really thought it was going to be like so many other gadgets and go by the wayside, but I was wrong!  This is the best gadget I ever indulged in.  It’s battery operated and is like a second pair of hands in the kitchen.  All those recipes that call for “stirring constantly”are now handled by this gadget and turn out beautifully!

LEMON CHEESECAKE SQUARES

8×8 straight edge pan
2 pieces of parchment paper 8 inches wide

  • Alternately overlap the parchment pieces so that they cross each other and fold over all 4 sides.
  • Push the parchment into the edges and the corners making a straight crease.

CRUST
4 tablespoons unsalted butter, melted
Graham cracker crumbs

  • Using a fork add graham cracker crumbs until mixture resembles wet sand.
  • Press into the bottom of prepared pan.

CHEESECAKE
1 pound cream cheese, softened at room temperature
3/4 cup sugar
3 tablespoons fresh lemon juice
2 LARGE eggs

  • Combine the cream cheese, sugar and lemon juice until well blended.
  • Add eggs, one at a time, blending well after each addition until completely smooth.
  • Pour into prepared pan.

CURD
1/2 cup fresh lemon juice, strained twice
1/2 cup sugar
 2 LARGE eggs
2 tablespoons unsalted butter, cubed

  • Whisk together the sugar, eggs and lemon juice until sugar is completely dissolved.
  • In a small non-reactive sauce pan cook mixture over medium heat, stirring constantly, until steaming, but not boiling. The mixture will have thickened.
  • Remove from heat and add butter, stirring until butter is melted.
  • Pour through a sieve to remove any lumps.

ASSEMBLY

  • Preheat oven to 325˚.
  • Prepare crust.
  • Prepare cheesecake portion.
  • Bake 40 minutes or until sides are slightly puffed, cake is not too jiggly and center is dry to the touch.
  • While baking, prepare the curd.
  • Remove cheesecake from oven.
  •  Pour hot curd on top of cheesecake and lightly spread to even out.
  • Cool 20 minutes on rack.
  • Move to the refrigerator and chill 5-6 hours or overnight before serving.

Raisin Walnut Snack Cake

I am a big fan of raisins, especially in baked goods. And who does not like a snack cake? Snack Cakes are good keepers, pack well in lunches and don’t need a frosting. However they can certainly be dressed up with a scoop of ice cream for those times you need something just a bit “more”. And those times do come around, especially after a long day.

But this snack cake is also perfect as is, seriously! Dense but not heavy, a nice balance of spice in the applesauce batter, those raisins bathed in a little whiskey bath don’t hurt either! Then we can talk about the toasted walnuts, yep this is good cake!

Raisin and Walnut Snack Cake
adapted from:  Vintage Kitchen
Makes a 9X13 cake

1 – 2 T whiskey or burbon
enough water to measure 1/3 c
2 c raisins

Measure whiskey into the bottom of a 1/3 c measure, add water until full. Pour into medium sauce pan, add raisin. Bring to a boil, stir well. Cover pan, turn off heat and let raisin sit on the warm burner until cool to the touch.  When ready…

2 c flour OR 1 c all purpose flour and 1 c whole wheat flour
1 T cornstarch
2 t baking soda
1 t cinnamon
a few grating of fresh nutmeg or 1/8 t ground
1/2 t salt
1 T cocoa

Whisk together all dry ingredients. Set aside.

1/2 c soft butter
1 c sugar OR 1/2 c sugar and 1/2 c brown sugar
2 eggs
1 1/2 c applesauce

2 c walnuts, toasted and chopped coarse.

Beat butter until creamy, beat in sugar. Beat in eggs, one at a time, beating well after each addition. Add dry ingredients to the bowl, mix in 1 c of the applesauce. Add remaining applesauce and the raisins (including any leftover liquid), mixing well. By hand stir in the walnuts. Pour into prepared pan. Bake  40-50 minutes or until done in your oven.

If desire, sift powdered sugar over the top.

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

For more great recipes come and visit us at Our Sunday Cafe!

MEAT LASAGNA

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced sweet onion
2 cloves garlic, crushed
2 cans diced tomatoes with garlic, oregano and basil
1 (6.5 ounce) cans canned tomato sauce
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles(I like the Barilla no cook)
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. 
  • Stir in crushed tomatoes (juice included) and tomato sauce. 
  • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. 
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
  • In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees.
  •  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
  • Arrange 6 noodles lengthwise over meat sauce.
  • Spread with one half of the ricotta cheese mixture. 
  • Top with a third of mozzarella cheese slices. 
  • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. 
  • Repeat layers, and top with remaining mozzarella and Parmesan cheese. 
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. 
  • Remove foil, and bake an additional 25 minutes. 
  • Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can’t wait to try it on some banana bread and meatloafs.

Tailgating Time – Super Bowl 2013

Welcome to the 4th annual Tailgating Time!

Yep, it’s that time again – time for football food, coolers full of cold ones, and the big game-day buffet. Bring over your chips and dips, chili and chowders, all your wings and party things! Since the Super Bowl is exactly 4 weeks from today I thought I’d get the linky up so we can all start adding our favorites. We all want to have lots of great party foods to chose from for the big day!

The Tailgating Time blog hop will be open from noon today until February 10th, one week after Super Bowl 2013 to give you plenty of time to link up all your favorites. Your links do not have to be new ones – think appetizers and party foods you’ve posted throughout the year. Link any goodies from  holidays, celebrations, tailgating treats through football season, or anything that would go great for a Super Bowl party. There is no limit to the amount of links you add, the more the merrier! This year I’m also enabling voting for your favorite recipes. The voting will be open February 10th at noon and ending on February 17th at noon.

If you’d like to host Tailgating Time – Super Bowl 2013 on your own blog just click the following – get the InLinkz code. Don’t just join the party, host the hop too! This is going to be fun 🙂

It’s time to get this party started!
 

ORANGE MAPLE PORK TENDERLOIN

Orange Maple Pork Tenderloin
1 1/2-2 pound pork tenderloin
2/3 cup pure maple syrup
1/4 cup soy sauce
1/3 cup Panda Express Orange Sauce
2 cloves garlic, finely minced
1 teaspoon white pepper
1/4 teaspoon crushed red pepper

  • Put pork tenderloin in a ziploc bag. 
  • In a separate bowl, mix all the remaining ingredients until well blended and pour into the ziploc bag. 
  • Marinate for as long as you can – overnight, if possible.
  • Remove pork from the plastic bag, reserving the marinade. 
  • Place in baking dish.
  • Bake in a 400 degree oven until the pork reaches an internal temperature of 135 degrees.
  • While the pork is cooking, boil the remaining marinade from the bag for at least 10 minutes.
  • Remove pork from oven and cover with foil for 10 minutes.  The pork will continue to cook and reach 145 degrees.
  • When the pork is finished, slice and serve with the marinade as a sauce.