Turkey Meatballs

This recipe is another classic from The Joy of Cooking. It can also be made into chicken meatballs or turkey/chicken loaf, which is equally as delicious.

I used ketchup instead of tomato paste because I always have that around an am not willing to open a can of tomato paste for 1 tablespoon.

Turkey Meatballs
from The Joy of Cooking

1 tablespoon olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 pound ground turkey or chicken
1 large egg
1/4 cup grated parmesan
2 tablespoons milk
2 tablespoons dry bread crumbs
1 tablespoon tomato paste
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 1/2 teaspoons salt
1/2 teaspoon black pepper

1/2 cup cornmeal
2 tablespoons olive oil

1. Heat 1 T. olive oil in a skillet over medium heat.
Add chopped onion and garlic and cook, stirring for 5 to 7 minutes.

2. Transfer onion and garlic to a medium bowl and add ground turkey, egg, Parmesan cheese, milk, bread crumbs, tomato paste, basil, salt and pepper and thoroughly combine*.

3. Make into 1-inch meatballs and roll in cornmeal.

4. Heat 2 T. olive oil in a large heavy skillet over medium-high heat.
Add the meatballs and cook until brown, about 10 minutes (internal temperature should be at least 165 degrees).


5. Serve with a vegetable or pasta and tomato sauce.

*To make turkey loaf, transfer the mixture to a lightly oiled 8x4-inch or 8 1/2x4 1/2-inch loaf pan and bake at 350 degrees until the center feels firm when pressed, about 35 minutes (internal temperature should be at least 165 degrees). Let stand for 10 minutes before cutting and serving.

Pumpkin Bars

Although it pained me not to make a Thanksgiving feast this year, I had to at least bring something to Thanksgiving with my husband's family. At his request, I made pumpkin bars, one of his favorite treats. I would have chosen something much more complex if it had been up to me, but it turned out to be a wonderful thing that I only had to make these very simple (and delicious) bars amidst the rush of getting packed up and ready to go.

Pumpkin Bars
from the Better Homes and Gardens New Cookbook

2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 eggs, beaten
1 15-ounce can pumpkin
1 cup cooking oil (I used canola)
1/2 recipe Cream Cheese Frosting (recipe follows)

1. Preheat oven to 350 degrees. In a bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil until combined. Spread batter in an ungreased 15x10x1-inch baking pan.

2. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack 2 hours. Spread with 1/2 recipe Cream Cheese Frosting. Cut into bars.

Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
5 1/2 to 6 cups powdered sugar

1. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.

Meat Loaf

Meat loaf is the ultimate comfort food, especially when served with a hearty helping of mashed potatoes. This is my favorite meatloaf recipe that I've come across so far, far better than meat loaf made with condensed vegetable soup. Although it's a subtle change, adding brown sugar and dry mustard to the ketchup glaze really makes a big difference.

Meat Loaf
from the Better Homes and Gardens New Cookbook

2 eggs, beaten
3/4 cup milk
2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs (2 1/2 slices)
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
1/2 teaspoons dried leaf sage, basil, or oregano, crushed
1/8 teaspoon black pepper
1 1/2 pounds lean ground beef, ground lamb, or ground por
1/4 cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree oven for 1 to 1 1/4 hours or until internal temperature registers 160 degrees on an instant read thermometer. Spoon off fat. In a small bowl combine ketchup, brown sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

Spinach and Artichoke Dip

My dad came down to visit yesterday and watch the Packer game with me so I whipped one of my favorite appetizers/snacks, spinach and artichoke dip. It's quick, easy, and delicious!

Spinach and Artichoke Dip
from recipezaar.com

10 ounces frozen chopped spinach
1 1/2 cups canned artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup shredded mozzarella cheese
3/4 cup shredded parmesan cheese
4-5 large garlic cloves, finely chopped

1. Preheat the oven to 350 degrees.
2. Chop the artichoke hearts.
3. Squeeze excess water from spinach.
4. Mix all the ingredients together in a large bowl.
5. Spread into a small glass baking dish and bake for 15-20 minutes, or until the dip is hot. Serve with tortilla or pita chips or veggies.

Carrot Cake Cookies

Carrot cake is one of my favorite desserts, but I don't often make large cakes unless there's a special occasion. This cookie recipe makes sandwich cookies that are like tiny, inside-out carrot cakes. My dad is coming to visit tomorrow and watch the Packer game with me, so I thought these would be a nice sweet treat in addition to the salty snacks I'll be making for the game tomorrow.

Carrot Cake Cookies
from Martha Stewart's Cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for flattening cookies
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
Cream Cheese Frosting (recipe follows)

1. Line two baking sheets with parchment paper. In an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well-combined.

2. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour mixture to the butter mixture; mix on low speed until just blended. Mix in oats, carrots, and raisins. Chill until firm, at least 1 hour.

3. Preheat oven to 350 degrees. Shape tablespoons of dough into balls and place on prepared baking sheets, spacing 2 inches apart.

4. Bake until browned and crisp, 12 to 15 minutes, rotating halfway through. Transfer to a wire rack to cool completely. Using an offset spatula, spread about 2 teaspoons of frosting onto flat sides of half the cookies. Sandwich together with remaining cookies. Cookies can be refridgerated in airtight containers up to 3 days.

Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Place cream cheese in a mixing bowl. Using a rubber spatula, beat cream cheese until smooth. Gradually add butter and continue beating until smooth and well blended. Sift in confectioners' sugar and continue beating until smooth. Add vanilla and stir to combine.

Ranger Cookies

I found the recipe for Ranger Cookies when I was looking for a high-energy treat that my husband could bring along with him when he goes hunting this weekend. Packed with coconut, raisins, and rolled oats, Ranger Cookies are an amped-up version of oatmeal raisin which should help keep the munchies at bay.

Ranger Cookies
from the Better Homes and Gardens New Cookbook

makes about 48 cookies

1/2 c. butter, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 t. baking powder
1/4 t. baking soda
1 egg
1 t. vanilla
1 1/4 c. all-purpose flour
1 c. quick-cooking rolled oats
1 c. coconut
1 c. raisins, dried cherries, dried cranberries, or mixed dried fruit bits

1. Preheat the oven to 375 degrees. In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats, coconut, and raisins.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown and centers are set. Cool on cookie sheet 1 minute. Transfer to wire rack and let cool.

Baked Macaroni and Cheese

Now don't get me wrong, I like boxed macaroni and cheese (except for Kraft for whatever reason), but homemade baked macaroni and cheese is on a whole different playing field. Although it's not as cheap and easy, it's definitely worth it once in a while.

This is another of those dishes that is wonderful because it is so customizable. I use whole wheat pasta instead of white pasta. One of my personal favorite additions is cooked, crumbled bacon, but if you want to make it a little more healthy peppers are an excellent addition. Add chunks of ham or hamburger to make this a hearty and filling main dish (you may want to increase the amount of sauce if you add quite a bit of extra ingredients).

Baked Macaroni and Cheese
from The Joy of Cooking

makes 4 to 6 main-course or 8 to 10 side-dish servings

Preheat the oven to 350 F. Grease a deep 1.5 quart baking dish. Prepare 2 c. White Sauce (recipe below, you will need to double it).

Stir into the prepared white sauce:
1/2 medium onion, minced
1 bay leaf
1/4 t. sweet paprika

Simmer gently, stirring often, for 15 minutes. Have ready:
2.25 c. grated sharp cheddar or Colby cheese (9 ounces)
Remove the sauce from heat, discard the bay leaf, and stir in 2/3 of the cheese. Reserve the rest. Season with salt and pepper to taste.

Meanwhile, cook in a large pot of boiling salted water until just tender:
2 c. (8 ounces) elbow macaroni, small shells, or tubetti

Drain and remove to a large bowl. Stir in the sauce. Pour half of the mixture into a baking dish and sprinkle with half of the remaining cheese. Top with the rest of the macaroni and the remaining cheese. Sprinkle over the top: 1/2 c. Buttered Bread Crumbs (recipe below).

Bake until the crumbs are lightly browned, about 30 minutes. Let stand 5 minutes before serving.

White Sauce
yields 1 cup

Melt 2 T. butter in a medium saucepan over medium-low heat.
Whisk in 2 T. flour until well-blended and smooth, about 1 1/2 minutes.
Remove from heat and whisk in 1 c. milk.
Return the pan to heat and bring to a simmer, whisking constantly to prevent lumps. Continue to cook, whisking, until the sauce is smooth and hot and has thickened, 1 to 2 minutes. Season to taste with salt, pepper, and nutmeg.

Buttered Bread Crumbs
Use dry bread crumbs. Season with salt, allowing 1/2 t. for each cup of the bread crumbs. Brown them slowly in 4 T. butter. Use at once. You may season with bits of crumbled cooked bacon, chopped nuts, grated cheese, ground or crumbled dried herbs, garlic or onion powder, salt, or pepper. Cook until butter is absorbed and crumbs are golden brown.