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.

Sausage and Zucchini Pie

It's a cloudy day and I'm just sitting around waiting for our local weatherman to take over my TV for the afternoon.  I do enjoy stormy weather, but I hope we don't see any tornadoes today. 

So what better to do right now than share our supper from last night.  I will say it is probably one of the best recipes I have tried recently.  So easy and so delicious.  I have most of my house work time in the mornings when The Bun is taking his first nap of the day, so yesterday I whipped this up in the morning and put it in the fridge until I was ready to bake it off that evening.  I allowed it to sit at room temp for about 30 minutes before baking.

Sausage and Zucchini Pie

1 lb. ground sausage
1/4 c. butter
4 c. thinly sliced zucchini
1 large onion, chopped
2 large eggs
2 tsp. dry mustard
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1 (8 oz.) can crescent rolls

Preheat oven to 375.  Lightly grease 11x7 inch baking dish.  In a large skillet, cook sausage over medium-high heat until browned and crumbly.  Drain, and set aside.

In the same large skillet, melt butter over medium heat.  Add zucchini and onion; cook for 10 to 12 minutes, stirring frequently, or until most of the liquid has evaporated.

In a large bowl, whisk together eggs, mustard, oregano, basil, salt, pepper and garlic powder.  Stir in sausage, zucchini mixture, and cheeses; set aside.

Unroll crescent roll dough and press into bottom and up sides of prepared baking dish, pressing edges together to seal.  Pour zucchini mixture into dish.  Bake for 25-30 minutes or until set in middle.

Sweet Mustard BBQ Sauce

This weekend I plan to make a Boston butt for us to eat off of all weekend while The Dish Washer immerses himself in March Madness.  (Let's Go Duke!!  And Roll Tide for the NCAA-jipped team of the year!  Let's win the NIT.)  Normally I prefer vinegar-tomato based sauces.  My grandmother's is my all-time favorite.  Have I shared that yet?  And The Dish Washer's family has introduced me to the new love of Clear BBQ Sauce, but I wanted to try something different.  So today, while The Bun is napping, I decided to go ahead and make my sauces...the clear and this new one.  It's kicky and I can't tell you how it tastes with the meat, but I think I am going to really like it.

Sweet Mustard BBQ Sauce

1 c. apple cider vinegar
2/3 c. prepared mustard
1/2 c. sugar
2 Tbsp. chili powder
2 tsp. black pepper
1/4 tsp. ground red pepper (omit for less kick)
1/2 tsp. hot sauce
2 Tbsp. butter
1/2 tsp. soy sauce

Stir together first 8 ingredients in a saucepan over medium heat; bring to a boil, reduce heat and simmer 10 minutes.  Remove from heat and stir in butter and soy sauce.

I'm going to put it in the fridge until we are ready for it, but I'll probably serve it warmed.