Sloppy Joe Meatballs

Yet another meatball/meatloaf recipe.  What can I say?  We love it!  This one is great, because it can be divided up by freezing meatballs for later use.

Sloppy Joe Meatballs

2 lbs. ground beef
1 small onion, grated
1-1/2 c. panko
1 (1.33 oz.) packet sloppy joe mix
1 large egg
1 (8 oz.) can tomato sauce
1 c. ketchup
3 Tbsp. brown sugar
1-1/2 Tbsp. Worcestershire sauce
1 Tbsp. mustard
1/2 tsp. salt
1/2 tsp. pepper

Preheat oven to 400.  In a large bowl, combine the meat, onion, panko and sloppy joe mix.  Shape into 1 inch balls and place on prepared baking sheet.  Bake 15-20 minutes or until done.  Reduce oven to 350.  In a small bowl, combine tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, salt and pepper.  In 9x13 baking dish, place meatballs.  Cover with sauce and stir gently to coat.  Cover and bake 30 minutes.

If freezing for later, place raw meatballs on baking sheet and flash freeze before baking.  Then store in ziploc bag.  When ready to make, remove from freezer and thaw completely.  The continue with baking instructions.

Strawberry Cake

Another shot of a cake I made for Sunday school baby shower that shows
the color of the cake in daylight.

This recipe is like driving a new car.  It isn't until you have a particular car that you start noticing them everywhere on the street.  I originally saw this recipe in Paula's magazine in May/June 2008 issue.  I've saved it waiting for the right time to make it.  I have also seen a variation of the recipe on Southern Plate.  She uses plain cream cheese frosting instead of one flavored with strawberries, so I decided to stick with my original recipe.  This is my contribution to Easter lunch on Sunday.  Here in this town everyone is crazy about Edgar's strawberry cake.  And I definitely am a huge fan, but I have also discovered Ashley Mac's strawberry cake and it is my most favorite.  BUT, I think this strawberry cake can hang with both of those and it is much cheaper!!!  My version definitely looks homemade, though!  :)
Strawberry Cake

1 box white cake mix
1 (3 oz.) box strawberry flavored instant gelatin
1 (10 oz.) pkg. frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 c. vegetable oil
1/4 c. water
Strawberry Cream Cheese Frosting (recipe follows)

Preheat oven to 350.  Lightly grease 2 round 9 inch cake pans.  In a large bowl, combine cake mix and gelatin.  Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.  Pour into prepared pans, and bake for 20 minutes or until a wooden pick inserted in center comes out clean.  Let cool in pans for 10 minutes.  Remove from pans, and cool completely on wire racks.  Spread Strawberry Cream Cheese Frosting in between layers and on top and sides of cake.  Garnish with fresh strawberries, if desired.

**I had a lot of frosting left over because I always worry about putting too much in the middle layer.  Don't be shy of using plenty in the middle layer.  There will be enough to go around.

Strawberry Cream Cheese Frosting

1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (10 oz.) pkg. frozen strawberries in syrup, thawed and pureed (you'll actually only use 1/4 c.)
1/2 tsp. strawberry extract (I just used vanilla)
7 c. powdered sugar

In a large bowl, beat butter and cream cheese until creamy.  Beat in 1/4 c. strawberry puree, reserving remaining for another use.  Beat in extract.  Gradually add powdered sugar, beating until smooth.

Note:  For pinker frosting, add 2-3 drops of red food coloring to frosting.  I didn't do this because I liked it's natural color.

**I also prefer strawberry cakes cold, so I have this one in the fridge and will serve it cold.  It's the only cake I like that way!

Bunny Rolls

I saw this on the internet today and thought it was the cutest thing.  I wanted to share it in time for Easter.  Let the kids help!!  Here's what you'll need:  1 can of refrigerated cinnamon rolls.  That's it!!  My rolls weren't rolled in circles like most rolls are so I had a little bit of an extra headach to fix mine.  Here's what to do:  (Don't know why some of these are turned the wrong way.)

Unroll your cinnnamon rolls (or if like me, use a knife to cut them like a rolled cinnamon roll would be...and a knife works best...I tried it different ways including rolling like a snake)  Cut off a tiny piece to form the tail.  Place in U-shape.

Cross one side over the other.

Repeat and cross for a second time.

Roll tail into a ball and place in the spot left for the tail.

Bake according to package directions.  Watch because you could probably bake them less than the given time.  I think I did mine about 10-12 minutes.  Ice while still hot.

Texas Onion Butter

I had two things on yesterday's agenda and that was to feed my mother in law who was visiting and use the green onions I had in the fridge before they went bad.  I succeeded in both with the help of this recipe.  I still had some Chicken and Brown Rice Soup in the freezer, so I decided we would eat that.  A great way to "fancy" up a casual meal is with bread and that's what I did.

Texas Onion Butter

1 stick butter, softened
1/4 c. green onion tops, thinly chopped
minced garlic, to taste

Combine all ingredients.  Place in refrigerator to set.  Spread on grilled or toasted bread. 

*I used French bread that I had on hand.  The original recipe calls for sourdough bread which would be delicious too.  Pretty flexible in your bread choices.

Banana Nut Muffins

I love a church cookbook!  You know there are some good recipes in them, because everyone usually gives their best recipes.  You can also usually find about 5 different variations of the same recipe.  What I like to do is find the person who I know has good recipes and look up every recipe they submit.  You know those are sure to be good.  This was no exception.  This little muffin is incredibly moist and delicious, from a proven good cook and, I believe, the best variation out of the 5 similar recipes.

Banana Nut Muffins
makes 2 dozen

3 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
2 c. sugar
1 c. nuts, chopped (I used walnut, but you could use pecan or leave out altogether)
2 c. diced bananas (It's easier to dice the less ripe the banana)
¾ c. canola or vegetable oil
¾ c. apple sauce
1-1/2 tsp. vanilla
3 eggs
1 (8 oz.) can crushed pineapple, drained

Mix dry ingredients.  Fold in remaining ingredients.  Stir to blend.  Do not beat.  Place in muffin pan and bake at 350 for 20-25 minutes or until done.

*I originally used muffin cups, but next time I won't.  You don't need them because the oil makes them really greasy. 

**If you want to make a bread, place in loaf pan and bake at 350 for 1 hour.

***These will freeze well for up to 3 months.