Teryaki Meatballs

I got this from My Kitchen Cafe!

Meatballs:
2 pounds ground beef (at least 90% lean)
2 eggs
2/3 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons milk

Sauce:
1/2 cup soy sauce
1 3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey
3 tablespoons cornstarch
1/2 cup cold water

For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, honey and cornstarch together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.

For the meatballs, in a large bowl, combine all the meatball ingredients except for the ground beef and mix well. Add the ground beef and mix until combined. Form ground beef mixture into 1 to 1 1/2-inch meatballs. In a 12-inch nonstick skillet, heat two tablespoons oil over medium heat until the oil is rippling and hot. Add the meatballs to the hot skillet and brown on all sides, turning with a pair of tongs. The meatballs don't need to be completely cooked through, just equally browned on all sides.

When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until just simmering and add the cornstarch/water mixture, carefully mixing so as not to break apart the meatballs as you combine the cornstarch mixture with the teriyaki sauce. Simmer the meatballs and sauce over medium heat, maintaining a constant simmer but not cooking at too high of a boil, until the meatballs are cooked through and the sauce is thick and smooth (if the sauce becomes overly thick, add a tablespoon of water at a time to thin), about 10-15 minutes, turning the meatballs every two or three minutes to ensure even cooking. Serve over rice or couscous.

*Makes about 16 meatballs

Nun's Puffs

I got this recipe from my sister, Cortney. They are like a type of roll, but really more like a dessert. They are so yummy! I have even eaten them with syrup for breakfast! Enjoy!

1/2 c. butter
1 c. milk
3/4 c. flour
4 eggs
1 tbs sugar
honey

Melt butter and add milk. Bring to a boil. Add flour all at once and stir vigorously. Cook and stir until mix forms balls. Remove from heat and cool for 5 minutes.

Add eggs one at a time. Beat 1 minute with a wooden spoon after each egg. Fill each spot in a muffin pan 2/3 of the way full.

Bake for 30 minutes at 375. Makes 12.

Honey Glazed Walnut Rolls

Roll

• ⅔ c. notfat dry milk
• 2 c. warm water
• ⅓ c. sugar
• ⅓ c. butter
• 2 pkg. dry yeast (2 tbsp.)
• 5-6 c. flour
• 1 egg
• 2½ tsp. salt

In a bowl using an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 c. flour and egg. Beat together until smooth. Add 3½ c. of flour, one cup at a time and beat until smooth.

Turn dough onto a lightly floured surface and knead until smooth. Brush dough with butter and return to bowl. Let rise in a warm place until it triples in size. Dust surface with flour for rolling and shaping dough. Cut or mold into desired shapes.

Place on greased baking sheets. Brush surface of rolls with melted butter. Let rise in warm place for 1½ hours.

Preheat oven to 400°. Bake rolls for 10 minutes, remove from oven, cover with Honey Walnut Glaze. Return rolls to oven and bake for an additional 10 minutes or until golden brown.

Honey Walnut Glaze

• ½ c. liquid honey
• ⅓ c. granulated sugar
• ¼ c. finely chopped walnuts
• 3 tbsp. creamy butter
• ¼ tsp. ground cinnamon

Mix ingredients together and heat. Do not boil. Remove from heat and slightly cool. Bake rolls for 10 minutes. Take out of oven and spoon on Honey Walnut Glaze. Return to oven and bake rolls for an additional 10 minutes or until golden brown.

Raspberry Jello Salad

I got this from The Gathering of Friends blog and it was fabulous! I love raspberry anything and pecans, so this seemed like the perfect jello salad! Enjoy!

Holiday Pecans (middle layer)

½ c. sugar
3 tbsp. water
½ tsp. Karo syrup
½ tsp. salt
¼ tsp. cinnamon
1/8 tsp. ginger
¼ tsp. cloves
½ tsp. vanilla
1 c. chopped pecans

Combine sugar, water, syrup, salt and spices. Bring to a boil until syrup spins a short thread. Remove from heat. Add vanilla and nuts. Turn onto a flat surface and separate the nuts. Let cool. Chop into smaller pieces if desired.

Cranberry Jello

3 oz. Vanilla Pudding (cook and serve)
3 oz. Lemon Jello
1 ¾ c. water
1 tbsp. lemon juice
6 oz. Raspberry Jello
3 ¼ c. water
1 c. canned cranberry sauce
¾ tsp. nutmeg

Whipped Cream

1 ½ pints whipping cream
1 tsp. vanilla
¾ c. sugar
Whip cream until stiff, fold in sugar and vanilla. Set aside 1/3 of the whipped cream for topping.

Instructions:

Combine dry pudding mix, lemon jello mix and 1 ¾ c. water in a pot and bring to a boil. Add lemon juice and set aside to cool, do not refrigerate yet. In a separate pot bring raspberry Jello and 3 ¼ c. water to a boil. Fold in cranberry sauce and blend well until cranberry sauce melts. Pour into an 8X11 glass dish and refrigerate Raspberry Jello layer. After Jello has set, sprinkle with layer of chopped spiced nuts. Set aside 3 tbsp. to sprinkle on top when serving. Combine whipped cream, vanilla pudding/lemon Jello mixture and nutmeg. Spread whipped cream mixture over the layer of nuts. To serve top with whipped cream and sprinkle with nuts.

No Bake Cookies

I was so excited when my friend, Amy, posted this recipe. I LOVE No Bake Cookies!

In a saucepan, mix and bring to a boil 2 cups sugar, 1/3 cup cocoa, 1/2 cup milk and 1 stick butter or margarine. Remove from heat. Add 1/2 cup peanut butter and 3 cups uncooked oatmeal. Add 1/2 cup pecans or 1/2 cup coconut, if desired. Beat until well mixed and drop onto waxed paper.

Cranberry Jalapeno Jam

Cranberry Jalapeno Jam

Ingredients:
1/4 lb jalapenos, stemmed and seeded
3/4 lb cranberries
1/3 cup lemon juice
5 1/2 cups sugar
1 1/2 cups cider vinegar
6 oz liquid pectin


Directions:
12 - 6 oz jelly jars, lids and rings, sterilized

In a food processor grind the peppers and berries. Then put them in a large pot with all ingredients except pectin. Heat to a boil, cook for 5 minutes, then add pectin and boil 1 more minute.

Ladle into jelly jars, leaving 1/4 inch clearance. Water bath process 10 minutes.

Store in cupboard for two weeks, then serve.

Serve:
Over cream cheese with crackers, bagels, toast, English muffins, etc.
With pork loin, roast beef, chicken, lamb, and strong flavored fish.
As a veggie dip.

With toast, biscuits, scones, crepes, pancakes, waffles.
Injected into cakes or chocolate candies.

Pepper Jelly

My friend Lisa, introduced me to her yummy Pepper Jelly a while back. She cans it several tims a year and it is such a yummy appetizer. She got the recipe from the cookbook Putting Up by Stephen Dowdney, but altered it a little bit. Each batch makes about 17-18 half pints. I like it served best over cream cheese and eaten with Ritz/Townhouse crackers.

2 1/2 c very small diced red peppers, seeds removed
2 1/2 c very small diced green peppers, seeds removed
3/4 c fine diced jalapeno peppers, seeds removed
3 c cider vinegar
13 c sugar
1 Tbsp butter
1-2 Tbsp red pepper flakes depending on how hot you want it
2 pack liquid pectin Certo brand, found in the canning section or by the Jell-O

Bring all ingredients except pectin to a rolling boil. Add pectin and return to a boil. Time for 1 1/2 minutes and take off burner. Hot pack in warm jars for 15 minutes. Remove from canner and allow to cool for 24 hours. The jelly will set up as it cools.