Meatball Subs

A favorite at our house.

I sometimes use frozen meatballs when I don't have time but I use this meatball recipe when I do.
I sometimes buy baguettes when I don't have time but I try to make my own in the break maker.  I'll post that recipe soon.

2 slices white sandwich bread, cut into little pieces
1/2 cup plain bread crumbs
2 pounds ground sirloin
1/2 cup Parmesan cheese
1 tsp parsley
2 tsp Kosher salt
1/2 medium onion, diced
1/2 cup milk
2 large beaten eggs
olive oil
1 jar of pasta sauce
baguettes or sub buns
mozzarella cheese

Place first 8 ingredients in a bowl and mix well.  (Yes, you'll have to use your hands to really mix it all together well.)
Form into 1" balls, refrigerate for about 15 minutes to ensure firmness and so they won't break apart while browning.
Pour olive oil into a frying pan, heat till medium, and brown meatballs on all sides.
Turn as needed till all sides are brown.
Place meatballs in sauce and cook until done inside, at simmer, for about 2-4 hours.
Remove each meatball and place cooked meatballs on baguettes, topping with extra sauce as you go.
Sprinkle mozzarella cheese on top of each meatball sub, and warm in oven until cheese is bubbly and bread is warmed.
I cut the baguettes into preferred serving size.

Pumpkin Cookies

1 cup butter, room temp

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 cup canned pumpkin

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1/4 tsp salt

Glaze:

3 TBS butter

1/2 cup firmly packed dark brown sugar

1/4 cup milk

1 1/2-2 cups confectioners sugar

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and the sugar together still fluffy.

Blend in pumpkin, egg and vanilla.

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

Mix flour mixture into the butter/sugar mixture.

Drop tablespoonfulls 3 inches apart on lightly greased cookie sheets.

Bake the cookie for 10-12 minutes until golden around the edges.

Remove warm cookies and transfer to racks.

Let cool completely for at least one half hour, then frost with glaze.

For glaze:

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

Cook, stirring constantly, for one minute or until slightly thickened.

Beat in the milk.

Blend in confectioner's sugar until the glaze is smooth and spreadable.

Keep the sauce pan over the stove on the lowest possible heat to keep from hardening.

Chicken Noodle Casserole

An easy, simple favorite: no weird stuff for kids!

4 skinless, boneless chicken breast halves

3/4 bag of 12 oz egg noodles

1/2 of a 12 oz pkg of mixed frozen vegetables (carrots, peas and beans)

1 can of condensed cream of mushroom soup

1 can of condensed cream of chicken soup

1 cup sour cream

3/4 roll of Ritz (or other butter) crackers

1/4 cup butter

Preheat oven to 350 degrees.

Poach chicken in a large pot of simmering water.  

Cook until done (about 12 minutes).  

Remove chicken but keep water!

Bring chicken cooking water to a boil and cook pasta in it. 

Cook pasta till al dente....don't over cook.

Drain.

Cut chicken into small pieces and mix with noodles.

In a separate bowl, mix together mushroom soup, chicken soup, frozen vegetables and sour cream.
Season with salt and pepper.
Gently fold together cream soup mixture with the chicken and noodles.
Place in a 2 quart buttered or sprayed baking dish.
Melt 1/4 cup butter and then stir crumbled crackers into butter.
Sprinkle on top of casserole.
Bake for 30 minutes.

Tomato Parmesan Chicken

An easy favorite.  Great served with a side of pasta and garlic bread.

2 eggs, beaten

1/2 cup grated Parmesan cheese

1/2 cup bread crumbs

4 skinless, boneless chicken breast halves, pounded thin and cut into 8 small cutlets

2 TBS olive oil

24 oz. red pasta sauce

8 slices of Montery Jack cheese

Preheat oven to 375 degrees.

Pour beaten eggs in a bowl.

In another bowl mix together Parmesan cheese and bread crumbs.

Dip chicken into eggs and then press into bread crumb mixture to coat well.

In a large skillet, heat oil over medium high heat.

Saute chicken for about 8-10 minutes on each side, until done.

Pour tomato sauce into a lightly greased 9x13 baking dish.

Add chicken then top each piece with slice of cheese.

Bake for 20 minutes or until cheese is melted.

Cheddar Baked Chicken

This was a big hit.

1/4 cup butter, melted
1/2 cup all purpose flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 egg
1 TBS milk
1 cup shredded Cheddar cheese
1/2 cup Italian bread crumbs
1 cup crispy rice cereal
4 skinless, boneless chicken breast halves, cut in half and pounded thin (to make 8 small thin patties)
2 TBS butter melted

Preheat oven to 350 degrees.
Coat a 9x13 baking dish with a 1/4 cup melted butter.
In a bowl mix flour, salt, pepper, and garlic powder.
In another bowl whisk together egg and milk.
In a third bowl, mix the cheese, bread crumbs, and cereal.
Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the bread crumb mixture to coat each side heavily.
Arrange in baking dish.
Drizzle 2 TBS butter evenly over the chicken.
Bake 35 minutes or until golden brown.

Hush Puppies

Ever since we've had Hush Puppies down south on vacation, my kids have asked me to give them a try.  This recipe was a keeper.  Good 'ol fried food.  There's nothing like it. You need a deep fryer for this one.

2 eggs, beaten

1/2 cup white sugar

1 large onion, diced

1 cup self-rising flour

1 cup self-rising cornmeal

1 quart oil for frying

In a medium bowl, mix together eggs, sugar and onion.

Blend in flour and cornmeal.

Heat oil in deep fryer.

Drop batter by rounded teaspoon (if you make them too large they won't cook through), in hot oil, and fry until golden brown.  This doesn't take very long, so watch them carefully.

Cook in small batches to maintain oil temperature.

Drain briefly on paper towels.

Serve hot.

Soft Bread Maker Sandwich Buns

I make these often and use them for hamburgers, chicken sandwiches, and sloppy joes.  They make it all taste so much better.

1 1/4 cups milk, warm
1 egg, beaten
2 TBS butter, softened
1/4 cup sugar
3/4 tsp salt
3 3/4 cups bread flour
1 1/4 tsp active dry yeast
1 TBS butter, melted

In bread machine, place the first 7 ingredients in order listed.
Select dough setting.
When cycle is completed, turn dough onto a floured surface and punch down.
Divide dough in half.
Roll each portion to 3/4" thickness; cut with biscuit cutter.  (I use an upside down drinking glass.)
Place each bun on lightly greased baking sheets, leaving space for rising.
Brush tops with melted butter.
Cover with clean dish towel and let rise till doubled.
Bake at 350 degrees for 10-15 minutes.

Mexican Pizza

1 16 ounce can refried beans

1 pound lean ground beef

1 (1.25oz) package of taco seasoning mix

1 TBS vegetable oil

8 6" CORN tortillas (I have used flour tortillas but corn does taste better with this recipe)

8 oz shredded Cheddar cheese

Toppings:

sour cream

chopped tomatoes 

shredded lettuce

chopped fresh cilantro

green onion, diced

guacamole

Heat the beans in a small saucepan over low heat.  

Brown the ground beef.  When cooked through, add the seasoning packet and stir.  Turn on low to simmer.

Place oil a large skillet.

Let the oil heat, then place one corn tortilla in the skillet.

After 15 seconds, flip the tortilla over and let it fry another 15 seconds.

Repeat this process with remaining tortillas, adding oil if needed.

Let tortillas drain on paper towels.

Once all tortillas have been toasted, arrange then on cookie sheets.

Spread a thin layer of beans on the tortillas, followed by seasoned beef, and then cheese.

Bake the tortillas at 350 for 20 minutes.

Top with desired toppings, and slice into pizza wedges.

Serve.

Garlic Roll Ups

1 loaf of frozen bread dough, thawed

1/4 cup butter, softened

1 TBS fresh chopped garlic 

2 tsp Italian seasoning

Parmesan cheese

Butter 2 pie plates.

Roll out thawed bread dough until about 9x13 size.

Spread butter and garlic on top of dough.

Sprinkle Italian seasoning on top of butter and garlic.

Starting with the long side, roll up dough tightly.

Once rolled up, cut in half.

Cut each half into 8 pieces.

Transfer to buttered pie dish, 8 on each plate.

Cover with clean dish towel and let rise till doubled in size.

Bake at 350 degrees for 20 minutes.

Sprinkle with Parmesan cheese after removing from oven.