Saturday, October 20, 2012

Pumpkin Bars with Cream Cheese Frosting

This is a classic recipe, shared by my neighbor Cheri Taylor.  They were perfect--make a large jellyroll pan, cut clean, and taste especially good cold (keep them in the fridge)!

Pumpkin Bars with Cream Cheese Frosting
2 c. flour
1 1/2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1/4 tsp. cloves

Mix all the dry ingredients (above) together.  Then add:

4 eggs
16 oz. pumpkin puree
1 c. vegetable oil

Mix together well.  
Pour into UNGREASED jellyroll pan.
Bake @ 350 degrees for 25-30 minutes.

Once cool, frost with your favorite cream cheese frosting.
(I use 1 block cream cheese, 1 stick butter, 3/4 bag powdered sugar, and a teaspoon or so of vanilla)

Grilled Bruschetta Chicken

My sister sent me a link to this recipe with a high recommendation.  My family loved it and would highly recommend it as well!

Thursday, January 12, 2012

Stroganoff Meatballs

Just made these last night for dinner and they were a huge hit! I cheated and bought frozen meatballs, but the sauce is awesome! Since the sauce makes a type of gravy, I served them with mashed potatoes.

Stroganoff Meatballs

(originally found HERE)

For meatballs:

1 1⁄2 lbs ground chuck

1 tsp garlic salt

2 tbsp worcestershire sauce

1 cup bread crumbs

1 egg

3 tbsp ketchup

For stroganoff sauce:

1 medium yellow onion, diced

16 oz. white mushrooms. diced

2 tbsp extra virgin olive oil

2/3 cup dry sherry

5 cups chicken broth (or beef broth, but chicken tastes lighter)

1 tbsp worcestershire sauce

1⁄2 cup of butter

5 tbsp flour

3 tbsp fresh dill

10 oz. sour cream

For meatballs: Combine all ingredients in a bowl, form 1” round meatballs, and broil in oven on low broil for 12-15 minutes or until brown and cooked all the way through. You could also cook meatballs in a skillet in olive oil as well. Drain and set aside.

For stroganoff sauce: Dice the onion and soften in olive oil in a large pot for 3 to 4 minutes on medium heat. Add diced mushrooms and soften another 3 minutes in olive oil on medium heat, stirring frequently. To your onion/mushroom mixture, add dry sherry and bring to a low boil. Allow most of sherry to reduce and be absorbed by mushrooms, about 5 minutes, and stir frequently until most of liquid is gone. Add broth and worcestershire sauce and again bring to a low boil.

Meanwhile, combine softened butter and flour into a beurre maniĆ© (fancy French term for flour/butter medley) and mix well until it forms a paste. The beurre maniĆ© is your thickener, so add it 1 tablespoon at a time, whisking quickly as you do and you’ll see your sauce start to thicken. Add fresh dill, stir, then add sour cream, and whisk again until sauce is smooth.

If you can’t find fresh dill, go ahead and substitute 2 teaspoons of dry dill, it will still taste great. Add meatballs to pot and simmer on low for 20 - 30 minutes. Serve alone with toothpicks or over pasta. Garnish with more fresh dill. Makes approximately 40 meatballs.