Baked Creamy Chicken Taquitos

Yummy!!! Taquitos are one of my favorite Mexican foods!!! And I liked that these were baked, not fried, so I didn't feel as guilty eating them : ) The recipe may seem like it is kinda long, but these really were quite easy to make! And they were delicious! Crunchy on the outside, creamy and flavorful on the inside!!!! Mmmmmmmm!!!!


Baked Creamy Chicken Taquitos
submitted by Camille
(from My Sisters Cafe)

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions

2 cups shredded chicken
1 cup grated pepperjack cheese

fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with tin foil, lightly sprayed with cooking oil.

Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Any time you want to heat up tortillas, it’s a good idea to place a damp paper towel draped over a small stack of them in the microwave. If you have more than 5, place a damp paper towel in the middle of the stack as well. (To dampen a paper towel just get it wet then squeeze out any water.) When working with corn tortillas you especially need to make sure they are warmed up with the damp paper towel or else they will crack and split as soon as you roll them – very frustrating! Here is a tip from the Sisters Cafe: "When I make this recipe with corn tortillas I warm up a stack of 6 with one damp paper towel in the middle and the other over the top. Put them in the microwave for 40 seconds and they are perfect to work with."

Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

Crepes

My husband loves Crepes. One of his favorite breakfast foods of all time. I am not "crazy" about them. I like them, but it isn't on my list of favorites. But, he requested Crepes for his birthday breakfast a few weeks ago, so I hit up some of my favorite recipe blogs for a good Crepe recipe!! I found a really good one on The Sisters Cafe. AND...made a DELICIOUS Coconut Syrup I found on their blog too!!!! The syrup has definitely become my new favorite syrup!!! My kids love to put yogurt in their crepes with chocolate syrup, powdered sugar and whipped cream on top. The husband likes to try everything on his crepes....me, I did nothing but pour some heavenly Coconut Syrup on mine....sigh.



Crepes
submitted by Camille
(from The Sisters Cafe)

1 ½ c. flour
1 Tbsp sugar
½ tsp baking powder
½ tsp salt
2 c. warm milk
2 eggs
½ tsp vanilla
2 Tbsp melted butter

Mix all ingredients together. Pour a small amount on a hot skillet and swirl it around to thin it out. Cook until nearly golden and then flip. Serve with Coconut Syrup (recipe to follow) or your favorite toppings/fillings.

Coconut Syrup
(also from (The Sisters Cafe)

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving. So, so delicious!!!!! I can't even truly convey how divine this syrup is!!!! Seriously.

Pumpkin Whoopie Pies

I found these over on Pinterest, and have been wanting to make them. Fall is all about baking with Apples and Pumpkins!!!! YUM!!! Now, while I found THIS particular recipe over on Pinterest,I have seen it since on other blogs. All the recipes are pretty much the same, but I followed this one, and then tweaked it a little to make it to my liking, and what I had on hand. They were delicious!!!!




Pumpkin Whoopie Pies
submitted by Camille
(adapted from Dreamy Desserts)

3 cups Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Beat together brown sugar, white sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Place by the spoonful on an un-greased cookie sheet. Bake for about 11 minutes, and then cool on wire rack.

Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill a few hours or overnight.

Apple Crisp

One of my ALL TIME favorite desserts is Apple Crisp!!!!! Love it. I am so glad fall is here so that I can make yummy fall desserts!!! I can't wait to start making things with pumpkin!! Don't you just love fall? It is my favorite time of year. This Apple Crisp recipe is by far the best one I have ever tried. And since Apple Crisp is one of my favorite desserts...I have tried quite a few of these recipes : ) Oh yeah, and it says that the vanilla ice cream is "optional"...that is never the case with me and Apple Crisp...it is one of the main ingredients in IMHO!!! Happy Fall everyone!!!



Apple Crisp
submitted by Camille
(from Taste of Home)

* 1 cup all-purpose flour
* 3/4 cup rolled oats
* 1 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 1/2 cup butter, softened
* 4 cups chopped peeled apples
* 1 cup sugar
* 2 tablespoons cornstarch
* 1 cup water
* 1 teaspoon vanilla extract
* Vanilla ice cream, optional (not optional to me : )

* In a large bowl, combine first four ingredients. Cut in butter until crumbly. Press half into a greased 2-1/2-qt. baking dish or a 9-in. square baking pan. Cover with apples.
* In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil; cook and stir for 2 minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture.
* Bake at 350° for about 1 hour or until apples are tender. Serve warm, with ice cream if desired. Yield: 8 servings.

Honey Garlic Chicken

I have been searching and searching for new, and yummy crock-pot recipes. I finally found another one!!!! I am so happy when I find a good crock-pot meal...I love my crock-pot sooo much, but it can be hard to find "good recipes" for the crock-pot. What does a "good crock-pot meal" mean to me? One that not only tastes good, but that my whole family loves!!!! And this was a GOOD one!!!



Honey Garlic Chicken
submitted by Camille
(from Taste and Tell)

1 1/2 pounds boneless, skinless chicken thighs
3 garlic cloves, chopped or grated
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup honey
fresh basil, shredded, for garnish (optional, I didn't do this)

Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup and honey. Pour over the chicken and cover.

Cook on low for 6 to 8 hours or high for 3 to 4 hours. Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached. Serve over the chicken and garnish with fresh basil.

Serve over rice.

Low-Fat Zesty Shrimp and Pasta

I am not a big fish eater. I do like salmon and shrimp, but that's about it. We all like shrimp here at our house, but since it can be pricey, we only get it when it's a really good sale!!!!! And this week it was on sale!!!! Here is a new, and yummy and fresh recipe I came across!! We all really liked it, even my 23month old who scarfed down 2 HELPINGS!!!!!! I love seeing my kids like healthy meals!!!!



Low-Fat Zesty Shrimp and Pasta
submitted by Camille
(adapted from Kraft Foods)

9 oz cooked pasta (I used whole wheat linguine)
1 lb cleaned large shrimp (21-30 count)
3/4 cup Fat free Zesty Italian dressing
1 small onion, thinly sliced
1 can (14oz) artichoke hearts, drained and cut in half
1 Tbsp chopped fresh parsley
1/4 cup Parmesan cheese

Cook and stir shrimp in 1/2 cup on the dressing in large skillet on medium-high heat for about 2 min. Add onions, artichokes and parsley. Continue cooking until shrimp turns pink and veggies are tender, stirring frequently.
Toss with hot cooked pasta and remaining 1/4 cup dressing. Sprinkle with Parmesan cheese.

Chocolate Frosted Peanut-Butter Bars

In my honest opinion....chocolate + peanut butter = HEAVEN!!!!!!!!! And these bars were the best I have EVER had!!!!! Chewy, gooey, ooey and down right delightful!!!! It mad a big pan...we thought we could share with friends and neighbors...we thought wrong. We ATE THEM ALL!!!!!!! Oh...so good!! Thank you dear Our Best Bites...you are my new bff's!!


Chocolate Frosted Peanut-Butter Bars
submitted by Camille
(from Our Best Bites)

Cookie Base
1 cup real butter (2 sticks) at room temperature
1 cup granulated sugar
2 cups brown sugar
1 1/2 cups peanut butter (chunky or smooth)
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats

Fudge Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon table salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a rimmed cookie sheet (standard half-sheet pan) lightly with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy. Add peanut butter and vanilla and beat until combined. Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough. Beat to combine. Add oats and mix until incorporated. Press dough into prepared pan into a flat layer. Bake for about 10-12 minutes. The center should be puffed and set, but still soft.

While crust is baking, prepare frosting. Whisk together powdered sugar, cocoa powder and salt. Add butter (make sure it’s soft!), boiling water, and vanilla. Beat until smooth and glossy.

Let cool (or leave slightly warm) and cut into squares to serve.

Gooey Cookies and Cream Chocolate Cake Bars

I made these for my sons birthday last month. Totally yummy and ooey-gooey! FYI: Have a glass of milk handy when eating though.

Gooey Cookies and Cream Chocolate Cake Bars

submitted by Michelle

(recipe from Picky Palate)

14 Oreo Cookies, broken into bite size pieces
14 ounce can sweetened condensed milk
8 tablespoons (1 stick) unsalted butter, softened
1 large egg
1 1/2 cups chocolate chips

1 Devils Food Cake Mix

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.

2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker  Press into prepared baking pan. Top with broken pieces of cookies.

3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.

4.  After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil.  Let cool completely, remove foil from pan, then cut into squares.  I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!!

S'more Cookie Bars

I have an obsession, I think. It is with recipes with the word "S'mores" in it. I have to try it. I really do. This was sooooo good!!! Very rich too!!! Now that summer is coming to a close (you wouldn't know with the over 100 degree's we are having right now), this is a perfect way to still enjoy S'mores, but without all the work of going camping!!!!



S'mores Cookie Bars
submitted by Camille
(from Crepes of Wrath)

1/2 cup unsalted butter, room temperature
1/4 cup brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs (about 8 graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
2 king-sized milk chocolate bars
1 1/2 cups marshmallow Fluff (not melted marshmallows because they harden when they cool)

Preheat oven to 350 degrees F. Grease and/or line an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Don’t worry if it seems thin; the baking powder will allow it to rise.

Place chocolate bars over dough (don’t layer the bars, just break them to fit if you need to), then spread the marshmallow Fluff over the chocolate bars. Finally, top the Fluff with the remaining dough by forming the dough into sheets with the palm of your hands and laying it down (as shown above). Don’t worry if the dough isn’t covering everything! It’ll spread out as it bakes.

Bake for 30 to 35 minutes, until lightly browned. If the top is browning too quickly, you can always cover it with tin foil for the remaining baking time. Cool completely before cutting into bars. If you don’t allow them to cool completely, they will crumble when you try to cut them.

Challah Bread

This bread was ever so delicious!!! It was fun to make too. When we went to have it with our dinner, I just set it on the table as is, and the kids all had fun just pulling the pieces off!! I LOVE fresh homemade bread...and it makes your house smell sooo good too!!!!!!


Challah Bread

submitted by Camille

(from Your Homebased Mom)

2 packages dry active yeast (about 4 1/2 tsp)

2 1/2 C warm water

6 Tbsp sugar

2 tsp salt

1/3 C vegetable or canola oil

3 eggs plus white of one additional egg for glaze

6 1/2 to 8 1/2 C flour (add until dough is slightly sticky)

Glaze: 1 egg white mixed with 1 tsp cold water.

Dissolve yeast in warm water and allow yeast to proof (bubble) Add sugar, salt, oil eggs and flour in with yeast mixture and mix until slightly sticky. Cover and let rise in a warm place until doubled in size. Divide dough in half. Take each half and divide into 3 pieces. Roll each piece into a rope and brain 3 ropes together on a greased cookie sheet. Place both braids on cookie sheet and allow to rise a second time for 30-60 minutes. Brush loaves with glaze. Sprinkle with sesame seeds or poppy seeds if desired. Bake at 350 degrees for 20-25 minutes until bread is golden brown.

Smore's Cookies

I have mentioned before (on this post) how much I LOVE smore's!!!!! We will go out in our backyard and roast marshmallows over the BBQ, just so I can get my smore's fix!!! These cookies were so yummy, and very moist!!!!


Smore's Cookies
submitted by Camille
(from Sweet Tooth)

1-3/4 cups all purpose flour
1 cup graham cracker crumbs
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 tsp vanilla extract
2 eggs
2 cups mini chocolate chips
1-1/2 cups mini marshmallows, or large ones cut up
2 Hershey bars, chopped

- Preheat oven to 375 degrees
- With an electric mixer, beat together the butter and sugars until light and fluffy
- Mix in eggs and vanilla to butter mixture until combined
- In a large bowl, whisk together flour, graham crackers, salt, and baking soda
- Add the flour mixture to the butter mixture and mix well
- Stir in the chocolate chips
- Use 2 tablespoons or a medium-sized ice cream scoop to drop rounded tablespoons of dough onto cookie sheets
- Bake for 8 minutes and remove from oven. Push a few marshmallows and pieces of chocolate into each cookie and return to the oven to bake an additional 3-4 minutes.
- Cool cookies on a wire rack (or just hand them over steaming hot to your hungry friends)

Recipe yields about 3 dozen cookies

Smoked Turkey Club Panini

I am a lover of Panini sandwiches. Have you ever been to the Corner Bakery Cafe...or Panera Bread? LOVE both of those places!!!!! Here is a FANTASTIC panini sandwich recipe. We had it for dinner, and then lunch again the next day : ) I told you I was a lover of the panini.

Smoked Turkey Club Panini

submitted by Camille

(from Mel's Kitchen Cafe)

*Makes 4 sandwiches

8-12 slices bacon
1/3 cup sun-dried tomatoes, packed in oil, rinsed, patted dry and minced
1/3 cup light mayonnaise
8 slices thick-cut crusty bread
1/2 pound thinly sliced deli Swiss cheese
1/2 pound thinly sliced deli smoked turkey
3 cups baby spinach or arugula

Cook bacon until crisp. You can use a skillet or use the microwave, placing the bacon in a single layer on a paper-towel lined plate, cover with paper towels and microwave for about 5 minutes (repeating the process if all the bacon doesn’t fit the first round). In a small bowl, combine the sun-dried tomatoes and mayonnaise.

Lightly spread butter over one side of each bread. Lay the butter-sides down on a cutting board or work area. Spread each slice with the sun-dried tomato mayonnaise. Layer half of the cheese on 4 slices of bread then top with turkey, bacon, spinach (or arugula) and remaining cheese. Top with remaining bread, butter side up.

Cook the sandwiches on a panini press, skillet or grill pan heated on medium heat for one minute prior to cooking (I used my skillet, since I don't have a panini press, and it was just fine!!). Cook the sandwiches for about 4-5 minutes per side, until they are golden brown and the cheese is melted. Repeat with remaining sandwiches. Serve immediately.

Hawaiian Grilled Chicken

We have been enjoying some more summer grillin'!! Here is a new recipe I came across over at The Girl Who Ate Everything...she has some GREAT recipes!!! And this one was FANTASTIC!!!! We all ate it up, not a single leftover!! We paired it with some rice, and grilled veggies. Yum yum!! Hope you are all having a great summer!!!!



Hawaiian Grilled Chicken
submitted by Camille
(from The Girl Who Ate Everything)

3 pounds of boneless skinless chicken thighs

2 cups soy sauce (the soy sauce and water just needs to be a 1:1 ratio)

2 cups water

1 1/2 cups brown sugar
1 bunch of green onions, chopped (reserve some for garnish)
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk

Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 4 hours or overnight to make sure the flavor gets infused (I marinaded it over night, and the flavors were amazing!!!).

Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.

Not Yo' Mama's Banana Pudding

My hubby went to a baptism where afterwards they served this dessert up. He absolutely loves banana pudding and banana cream pie. After one bite of this he knew he had to find out what it was so I could make it for him. After asking around he found out it was a recipe from Paula Deen called Not Yo' mama's Banana Pudding. He asked me to please make it for him for Fathers Day, so I did. And it was De. Li. Sious.! I am not a big fan of banana type desserts except for banana bread. I guess I can add one more to the list. :)

Not Yo' Mama's Banana Pudding
submitted by Michelle
(from Paula Deen)

• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.



SO VERY GOOD!

Stuffed French Toast



Oh wow. Was this ever GOOD! I love breakfast foods, and this french toast recipe was a winner for the whole family.



Stuffed French Toast

submitted by Michelle

(from The Tasty Kitchen)

• 1 loaf French Bread (I used just used a loaf of Potato Bread and put two slices together and it came out just fine)
• 3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
• ½ packages Cream Cheese (4 Oz), At Room Temperature
• 2 whole Eggs
• 1 Tablespoon Cinnamon
• ½ cups Skim Milk
• 2 Tablespoons Butter

Heat skillet or electric griddle to 325 to 350 degrees.
(I skipped this step and just used two slices of bread)Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. Combine well.
In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.

Pulled Pork Sandwiches

Seriously...only 3 ingredients. Only 3 ingredients and still soooooo good!!! If you are like me and hate to turn you oven on in the summer because it makes you whole house feel like you are living in Dubai OUTDOORS, you will definitely want to be making this crockpot meal at least a couple times this summer!!!!



Pulled Pork Sandwiches
submitted by Camille
(from The Girl Who Ate Everything)

• 1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)
• 1 (12 ounce) can of root beer
• 1 (18 ounce) bottle of barbecue sauce
• 8 hamburger buns

1. Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

Strawberry and Chicken Salad

Mmmmm...this salad was soooo good!!!! We had it for dinner the other night, and then had it again for lunch the next day!!! So yummy, and refreshing!



Strawberry and Chicken Salad
submitted by Camille

1 head of Romaine lettuce
2 cups cooked chicken, shredded
1 can (15 oz) mandarin orange segments, drained
2 cups sliced strawberries
1/2 cup dry roasted peanuts
Poppy Seed dressing

Toss romaine in large bowl with chicken, oranges and strawberries.

Sprinkle with peanuts.

Serve with dressing.

Turkey Burgers

Love this time of year, we are GRILLING again!!!! Food taste so much better when it has been grilled outside....why is that? I mean, I HATE marshmallows....yet I LOVE smore's!!! Isn't that funny? All I can think is because they are made outside!!! LOL!!!!
I don't usually like Turkey Burgers, they always seem so dry to me....but these were very good!!! And not dry at all!!! My hubby, 4 kids, and my daughters friend who was over for dinner, all LOVED them!!!!



Turkey Burgers
submitted by Camille
(from Annie's Eats)

Yield: 8 burgers
Ingredients:
3 tbsp. olive oil, divided
1/3 cup finely chopped red onion
4 cloves garlic, minced
2 lbs. ground turkey
1 tsp. kosher salt
1 tsp. black pepper
¼ cup chopped parsley
1 tbsp. minced fresh rosemary
1 tbsp. minced fresh sage
2 tsp. fresh thyme leaves
Directions:Heat the coals of a grill to medium-high. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion and sauté about 3 minutes. Add the garlic and cook about 2 minutes longer, until the onion is tender. Remove from the heat and transfer to a large mixing bowl; let cool.
Once the onion mixture has cooled, add the ground turkey, salt, pepper and herbs to the bowl. Mix well so everything is evenly blended. Mix in the remaining 1 tablespoon olive oil. Form the mixture into 8 equal sized patties. When you are ready to grill, oil the grates of the grill with additional olive oil or vegetable oil. Cook until evenly browned and cooked through, about 4-6 minutes per side. Serve with toasted buns, lettuce, tomatoes, and condiments as desired.

Light and Easy Jello Pie



These pies were just light their name: Light and easy. I found the recipe from Kraft foods, and adapted it to work with what I had on hand. They were very light and refreshing. Perfect for a spring or summer dessert.



Light and Easy Jello Pie

submitted by Michelle

(adapted from Kraft foods)

2/3 cup  boiling water

1 pkg. (3 oz.) Strawberry/Lime/or any flavor for that matter Gelatin

  Ice cubes

1/2 cup cold water

1 tub  (8 oz.) lite Whipped Topping, thawed

1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
Whisk in Whipped Topping. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust. 
Refrigerate 6 hours or until firm.
Optional: Top with sliced berries.

Baked penne with Chicken, Broccoli and Smoked Mozzarella

I love me a good pasta dish. Must be why I married a man who lived in Italy for 2 years. This was one of those comfort foods that you just want to eat for the rest of your life. SO. GOOD. Not only did I think so, but my professional food testers (the Hubs and 4 kidlets) all gave it two thumbs way up!

I couldn't find smoked mozzarella anywhere, so I used regular mozzarella. I also didn't add thyme because I am not a fan of it.

Baked Penne with Chicken, Broccoli and Smoked Mozzarella
submitted by Michelle
(from Mel's Kitchen Cafe)

*Serves 6-8

Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.
Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.
Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.
Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

Double-Chocolate Strawberry Shortcake

Made this for dessert for our Memorial Day BBQ with friends last night. It was a hit!! So fresh and light!!! Perfect to kick off our summer!!!!



Double-Chocolate Strawberry Shortcake
submitted by Camille
(adapted from kraftfoods)

1 pkg. chocolate cake mix
3/4 cup milk
1 pkg. (4 serving size) chocolate pudding
1 1/2 cups thawed whipped topping (I used light)
3 Tbsp strawberry jam
2 cups sliced fresh strawberries, divided
1 tsp. powdered sugar

Preheat oven to 350 degree's. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes (Mixture will be thick). Gently stir in whipped topping.

Place 1 cake layer on serving plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries.; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate at least 1 hour. Top with remaining strawberries and sprinkle with powdered sugar just before serving.

Garlic Lemon Chicken Kabobs

*Update* You can also make this with out cutting the chicken into pieces (I have used thighs, drumsticks and breasts), bone-in chicken, and in the oven too!!! I have tried it all ways and it taste great!!!

One of the things I love about Spring and Summer is outdoor cooking!!!! Don't you just love the smell of BBQ?! So delicious!!!!! Tonight we tried a new recipe, and we ALL LOVED IT!!!! And it was so easy, and healthy!!!! Hope you all have a FANTASTIC Memorial Day Weekend!!! What will you be cooking?



Garlic Lemon Chicken Kabobs
submitted by Camille
(from Annie's Eats)

3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces

Directions:
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.

Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use.

Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.

Honey Roast Chicken

A couple years ago my hubby and I went on a trip to NYC. We had dinner one night at this restaurant called "Houston's". I ordered this AMAZING Honey Chicken that I have SINCE been looking for a matching recipe. This came pretty darn close!!!! We had the Au Gratin Potatoes as a side dish with this chicken. The flavors were beautiful together!!!
Oh yes, and this recipe calls for 2 whole chickens, but I halved the recipe and only made one chicken.



Honey Roast Chicken
submitted by Camille
(from My Kitchen Cafe)

1 tablespoon salt
2 teaspoons pepper
1 teaspoon paprika
2 whole chickens (3 1/2 to 4 pounds each), giblets discarded
1 teaspoon cornstarch
1 cup plus 1 tablespoon water
1/2 cup honey
5 tablespoons cider vinegar
1 cup low-sodium chicken broth
2 teaspoons dried thyme
2 tablespoons butter, cut into pieces and chilled

Preheat the oven to 375 degrees and make sure the oven rack is in the middle of the oven. In a small bowl combine the salt, pepper and paprika. Pat the chickens dry with paper towels and rub the spice mixture under the skin and over the outside of each chicken. Tuck the wings behind the back and tie the legs together with kitchen twine.

Stir the cornstarch and 1 tablespoon water together in a small bowl until no lumps remain; set aside. In a small saucepan bring the honey and 4 tablespoons vinegar to a simmer over medium-high heat. Cook until the mixture is reduced to about 1/2 cup, 8-10 minutes, stirring occasionally. Slowly whisk the cornstarch mixture into the glaze. Return to a simmer and cook for one minute.

Arrange the chickens, breast side down, on a V-rack set inside a roasting pan. Roast until the chickens are golden, about 35 minutes. Remove the roasting pan from the oven and carefully with a wad of paper towels, flip the chickens so that they are breast side up. Raise the oven temperature to 450 degrees. Pour 1 cup water and the broth into the roasting pan. Return the roasting pan to the oven and roast until the thigh meat registers 165 to 170 degrees, about 35-45 minutes. Brush the chickens evenly with a thick layer of the glaze (you’ll have some remaining to brush on later) and continue to roast until the glaze is golden brown, about 10 minutes. Transfer the chicken to a cutting board and brush with the remaining glaze and let it rest for 15 minutes (this is important – if the chicken is cut too quickly, all the delicious juices will escape and the meat will be dry).

While the chicken is resting, pour pan juices and any accumulated chicken juices into a saucepan and skim any fat. Stir in the thyme. Bring to a simmer and cook until the sauce is slightly thickened and reduced to 1 cup, about 15 minutes. Off the heat whisk in the butter and remaining vinegar. Season with salt and pepper. Carve the chickens and serve, passing the sauce at the table.

Cheesy Au Gratin Potatoes

This was the first time I had ever made Au Gratin Potatoes from scratch. My hubby LOVES Au Gratin Potatoes, so when I saw this recipe over at My Kitchen Cafe, I had to try it. It was not complicated at all, and the best thing....it wasn't dry!!!!! I LOVE potatoes...but can't stand dry potatoes!!!!!! So I was so happy that this dish was full of flavor, and full of moisture!!!! Yum!!!




Cheesy Au Gratin Potatoes
submitted by Camille
(from My Kitchen Cafe)

*Serves 6

1 1/4 cups shredded sharp cheddar cheese
1 1/4 cups shredded Monterey jack cheese
1/2 cup grated Parmesan cheese
2 teaspoons cornstarch
3 pounds russet potatoes, peeled and sliced 1/8-inch thick
Salt and pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken broth

Preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a large bowl, toss the cheeses and cornstarch together until evenly coated.

In a large gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.

Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes. Let the potatoes cool for 10 minutes. Serve.

Brownie Goodie Bars

I cant believe I haven't posted this recipe yet. I found it on the back of a Betty Crocker brownie box about 5 years ago and have been making it ever since. So, so GOOD! I have made it for family functions, and all wanted the recipe, too. Such a hit. My picture doesn't do it justice. We had eating most of it so I had to grab the best looking piece quickly (before someone ate it) to snap a pic. Now go out and buy the ingredients for it right now. You know you want too.

submitted by Michelle
(from Betty Crocker)


1 box of Brownie mix
Water, vegetable oil and eggs called for on brownie mix
Container of Vanilla frosting (I like the whipped kind)
3/4 cup salted peanuts, coarsely chopped
3 cups crispy rice cereal
1 cup peanut Butter
1 bag (12oz) semisweet chocolate chips

Heat oven to 350 degrees. Make brownies as directed for 9 x 13-inch pan. Cool completely.
Frost brownies with frosting. Sprinkle with peanuts; refrigerate. Meanwhile, in large bowl, measure cereal; set aside. In 1 quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies.
Refrigerate about 30 minutes or until set before cutting.
Store covered in fridge.

Graham Cracker Eclair "Cake"

I have made this recipe a few times many years ago. I totally forgot about it, and then needed something quick and yummy for a funeral luncheoun. I rediscovered this one and then ended up having my 10 year old help me make one for our family for FHE treat a few nights later. YUM!

submitted by Michelle
(from kraftfoods.com)

15  Honey Graham Crackers, broken in half (30 squares), divided

1 pkg.  (3.4 oz.) Vanilla Flavor Instant Pudding

1-1/2 cups cold milk

1 tub  (8 oz.) Whipped Topping, thawed

Arrange 10 graham squares, slightly overlapping, on bottom of 8-inch square pan; set aside. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in Whipped topping.
Spread half the pudding mixture over graham squares in pan; top with layers of 10 of the remaining graham squares, remaining pudding mixture and remaining graham squares.
Refrigerate 3 hours. Spread with frosting just before serving.

Frosting recipe (I almost always use this one I found over at The Sisters cafe that they use on brownies. It is my fave!):

1/2 cup butter

3 1/2 tsp cocoa

6 Tbsp milk

1 tsp vanilla

Powdered Sugar--just add until you get the consistency you want. If it gets too thick just add more milk.

Creamy Chicken Enchiladas

I found a new food blog. I think I am in love. And funny enough, a lot of their older recipe posts they have the same dishes I do, and Camille used to have. Crazy. Anyhow, someone linked to this recipe somewhere, and I had to try it. I LOVE mexican food. And enchiladas are one of my faves! This was a huge hit. It will most definitely be being added to the regular dinner meal list.

submitted by Michelle
(from Kevin and Amanda)

1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Seriously SO GOOD!

Smore's Stuffed Chocolate Chip Cookies

I know, right?! Simply crazy, but seriously one of the BEST cookies I have EVER had!!! Let me just tell you, these cookies are HUGE!!! One cookie is about the size of a salad plate!!!! You know what is funny about me? I can't stand marshmallows...think they are disgusting. BUT....I absolutely LOVE Smore's!!!!! Crazy, right? So, I had to try these when I spotted them over at Picky Palate!!! My kids loved helping me make these, and they were even more fun to eat!!!! YUM!!!!!


Smore's Stuffed Chocolate Chip Cookies
submitted by Camille
(from Picky Palate)

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed light brown sugar

2 eggs

1 Tablespoon vanilla

3 1/2 Cup all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 Cups semi sweet chocolate chips

24 graham cracker quarters or 12 full sheets separated at perforations

3 Hershey Bars, broken into rows of 3 bars

12 large marshmallows cut in half lengthwise

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.

Makes 12 large stuffed cookies.

Caramel Apple Cheesecake Bars w/ Streusel Topping

Oh wow...what do I say?! This was Seriously. So. Good. I am someone who loves trying different recipes. I don't like having the same thing over and over. But, I would change for this. I could eat this every night....if my waistline would let me!!!!! OH MY...SOOOOOOO GOOD!!!!! I think I have found my new favorite dessert of ALL TIME!!!!



Caramel Apple Cheesecake Bars w/ Streusel Topping
submitted by Camille
(from My Kitchen Cafe)

Base:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened

Cream Cheese Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel Topping:
1 cup firmly packed light brown sugar
1 cup all-purpose flour
½ teaspoon cinnamon
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

1 cup caramel sauce (homemade recipe below)

Preheat oven to 350 degrees F.

In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.

While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.

Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

Caramel Sauce:
4 tablespoons butter
1 cup firmly packed light brown sugar
½ cups half-and-half or cream
Pinch of salt
1 tablespoon vanilla

Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.

Shredded Beef and Salsa Verde Enchilada Bake

I love enchilada's, and I love slow cooker meals : ) This was a little more post-prep for a slow cooked meal then what I am used to. But, it was still very good, and I will make it again!!!




Shredded Beef and Salsa Verde Enchilada Bake
submitted by Camille
(from Rookie Cookie)

3-4 lb beef rump roast
Kosher salt and ground pepper
1 tsp cumin
1/2 tsp cayenne pepper
2 bay leaves
8 oz Monterey Jack cheese, shredded
1 lb cheddar cheese, shredded
13 corn tortillas, cut in half
1 16 oz jar prepared salsa verde
1 10 oz can enchilada sauce


Plug in slow cooker. Season all sides of the beef with salt and pepper. In a small bowl, combine cumin and cayenne pepper. Rub cumin and cayenne mixture on all sides of the beef. Place beef in the slow cooker. Fill with enough water to come 1 inch up the sides. Add the bay leaves to the water. Set the slow cooker to low. Cook for 6 hours, turning the beef over once halfway through cooking time. Remove roast from slow cooker and set on a cutting board to cool. Once cool enough to handle, shred the beef, discarding any fat. Set aside.
Set oven to 400 degrees. In a medium bowl, combine both cheeses. Pour 1 1/2 cups salsa verde into a shallow dish. Pour enchilada sauce into another shallow dish. In the bottom of a 9x13 inch baking dish, spoon in a small amount of the enchilada sauce to cover the bottom of the pan. With half of the tortillas, dip each one in the enchilada sauce and then the salsa verde and then lay them onto the bottom of the pan with the cut side facing outward. Add on half of the shredded beef and spread evenly. With a spoon, evenly sprinkle half of the remaining salsa verde (what's left from when you put 1 1/2 cups into the shallow dish) on top of the beef. Sprinkle on half of the cheese and then repeat for one more layer.
Spray a piece of foil with non-stick spray and cover pan with foil, sprayed side down. Bake for 20 minutes. Remove foil and bake for an additional 5 minutes, until cheese is browned. Let the bake cool and set for 10 minutes. Serve with fresh salsa if desired and some sour cream.

(Rookie's Notes: Why spray the foil? Because the cheese will stick to it and that will make you sad.)

Cinnamon Graham Cracker Cake

Graham crackers have been one of my most FAVORITE snacks since I was a little girl! So imagine how excited I was one I came across this recipe!! I am usually not a cake fan, but with homemade cream cheese frosting...how can you go wrong?! It was a hit here at home, as well as at my husbands office (whenever I make desserts and there is alot, I send them with him to work. Otherwise, I will probably polish it off...sigh).




Cinnamon Graham Cracker Cake
submitted by Camille

32 squares cinnamon graham crackers, crushed
1 cup sugar
1/2 cup butter, softened
5 egg yolks
2 tsp vanilla
1/2 tsp ground cinnamon
2 Tbsp flour
2 tsp baking powder
1 cup milk

To make graham cracker crumbs: Place graham cracker squares into a large plastic ziplock bag, and using a rolling pin, crush crackers into crumbs. Preheat oven to 325 degree's. Grease and flour a 9x13 glass baking dish. Mix graham cracker crumbs with flour and baking powder. Set aside. Cream sugar and butter until light and fluffy. Add egg yolks, vanilla and cinnamon. Add flour mixture to creamed mixture alternately with milk. Spread into prepared pan. Bake for 20-25 minutes, or until toothpick inserted into cake comes out clean. Cool completely.

Icing

1/3 cup cream cheese
1/4 cup butter, softened
1 tsp vanilla
2 cups powdered sugar

Cream together softened and butter until smooth. Add powdered sugar and mix well. Add vanilla and then mix again. Then spread evenly over cooled cake.

Sweet and Sour Meatballs

Meatballs are a big hit over here at my house. I usually make our fave Manhattan meatballs (which I didn't realize I have never posted on here. I will do that soon), but wanting to switch it up, but still wanting the whole fam to like the meal I searched around my fave recipe sites until I saw this one at My Kitchen Cafe. I tried it out and everyone loved it! Yay! It will now make it's regular rounds at the dinner table at our house.

FYI- I didn't use her meatball recipe, I just used the sauce. I used the meatball recipe from my Manhattan meatballs and just added her sweet and sour sauce. Or you could go an even easier route and buy frozen meatballs and just make the sauce to go with. Oh, and I double the sauce like she mentions to do if you like more sauce. Love it.

Sweet and Sour Meatballs
(submitted by Michelle)
recipe from My Kitchen Cafe

Serves 4-6
1 1/2 pounds lean ground beef
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
Combine all of the ingredients and mix well. Form into about 12 balls, each about 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.

Sauce:
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce
Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. (This dish is not overly abundant on sauce so if you enjoy things a bit saucier, double the sauce ingredients.)