YW - Judd Marvelous Meatballs

2 lbs. ground beef

20 saltine crackers, crushed to crumbs

½ C. flour

½ C. milk

1 tsp worchestershire sauce

1 tsp parsley flakes

1 tsp. salt or onion salt

½ tsp minced onion, or a tablespoon of finely diced fresh onion

½ tsp pepper

¼ tsp garlic powder

10 drops of hot sauce (1/4 tsp)

1/8 tsp crushed fennel

1 egg

 

Mix all ingredients.  Shape into meatballs, preferably with a 1” cookie dough scoop.  Makes about 48.  Bake 25 minutes in 400º F (204 C).  Or pan fry until brown outside, then pour spaghetti sauce over and simmer until no longer pink inside.

YW Pumpkin Chocolate Chip Cookies with Penuche Glaze

COOKIES
1 c. canned pumpkin
1 c. white sugar
1 egg
1/2 c. vegetable oil
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. milk
1 Tbsp. vanilla
1 c. semi-sweet chocolate chips
1/2 c. chopped walnuts


Penuche Glaze
3 Tbsp. butter
1/2 c. brown sugar
1/4 c. milk
1 - 1 1/2 c. powdered sugar

In a large mixing bowl, combine pumpkin, sugar, egg, and vegetable oil.  Mix well.

In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.

Add flour mixture to pumpkin mixture.  Add milk, vanilla and mix well.

Add chocolate chips and nuts.

Drop by spoonfuls on a greased cookie sheet.   Make balls on the smaller size - about 1 in.

Bake at 350 F (177 C) for approximately 10 minutes or until lightly brown and firm.

While cookies are baking, make glaze.

Measure out all ingredients to have ready.  You will have to work fast.

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly.

Cook, stirring constantly, for 1 minute.  Add milk and powdered sugar.  Stir until smooth.

Keep over low heat.

Remove cookies from sheet and allow to cool briefly.  Using a knife or pastry brush, paint each cookie with a thin coat of glaze.

Makes 5 dozen cookies.

YW Spiced Apple Cider

1 gallon apple cider
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. cinnamon
1 can (6 oz. size) frozen lemonade, thawed from concentrate
1 can (6 oz. size) frozen orange juice, thawed from concentrate
1/2 c. packed brown sugar

Combine 2 c. of the apple cider and spices in a large pot.  Bring to boil.

Add remaining cider, juices, and brown sugar.  Allow to simmer about 10 minutes.

Makes about 20 cups

YW Easy Apple Crisp

6-8 apples; peeled, cored and sliced thinly
3/4 c. white sugar
1/2 c. flour
1/2 c. oats
1/2 c. brown sugar
1/4 c. margarine or butter, softened

In a large bowl place apple slices and sprinkle with 3/4 c. white sugar.  Mix lightly.

In a microwave-safe bowl, melt margarine or butter.  Add flour, oats, brown sugar, and mix well.

Lightly grease 8X13 in. baking pan and fill with apple mixture.

Top with flour mixture.

Bake at 350 F (177 C) for 35 minutes.

Note: Other fruits might be used.  Adding cinnamon might be good too.

Gingerbread for men & houses :)

Gingerbread Men:

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Confectioners Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 1/2 tablespoons milk or light cream

Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. 

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight). 

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies.  With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.)

Bake for about 8 -12 minutesdepending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. Store in an airtight container.

Confectioners Frosting: In an electric mixer (or with a hand mixer), beat the butter until smooth and well blended.  Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if needed. Tint frosting with food color, if desired.Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.

Makes about 3 dozen cookies depending on the size of cookie cutter used.

I used this design for the houses but cut the dimensions in half.  Also, I did not use the chimney cut-out.

(It made several cookies and 7 small house when I quadrupled it.  I also quadrupled the icing recipe and it was for all decorations.  Hot gluing the house pieces together worked much better than trying to glue them with frosting.)

http://disneyfoodreport.com/wp-content/uploads/2011/12/gingerbread_house_templates.png

Lentil Soup

This recipe is my modified version of the original (http://www.food.com/recipe/egyptian-red-lentil-soup-94673)

5 c. water
1 bullion cube
1 c. dried lentils
2-3 frozen onion squares
4-5 frozen garlic squares
2 med. butternut squash, peeled and cut into mashed potato sized pieces
2 t. ground cumin
3 t. zatar
salt & pepper

Add water, bullion cube, onion, garlic, squash, & lentils into a large soup pot.  Cover and bring to boil. (Be careful because it will overflow the pot just like potatoes do when cooking them.)  Lower heat and simmer 15-20 minutes or until lentils & veggies are tender.  Remove pan from heat.

In a frying pan, place dry spices in an unoiled pan.  Toast spices.  Stir frequently to prevent burning.  Once toasted, set aside and let cool for a moment.

Place spices into soup and then begin pureeing the soup.  I puree small batches in my blender.  Just be careful because the mixture is hot and if you put too much in your blender it will explode on you.  I only fill my blender about 1/3 full each time.

Once soup is ready, add salt & pepper if needed.

I would think this soup could easily be made in the crockpot although I have never tried it.

Pasta Salad

1.5 box macaroni - the different colored ones is the most fun
italian dressing
olives
broccoli
carrots
pickles
salt
pepper

Cook the macaroni according to box instructions.  Drain off water and then place into a new dish.  Add italian dressing and place in fridge to cool.  After a few hours, mix in olives, broccoli, carrots, pickles, salt & pepper, and any remaining dressing you feel is necessary.  Let sit in the fridge until you are ready to serve.  The longer it sits (within reason) the better it tastes.