Food Recipes

These meatballs were created purely from "throwing in this and that" until it looked right. In fact I still don't know what to call them. If you make them and come up with a good idea.... let me know. :) The flavor of these meatballs was amazing! They don't look pretty.... no matter how hard I tried to take pictures from different angles. However, you won't be disappointed. And don't let the Frank's Red Hot Sauce throw you off. There's not a lot in the recipe and it just gives it a great flavor. They're not spicy by any means. My kids loved them! 1 lb hamburger, thawed 1/3 cup Italian style bread crumbs 2 Tbsp Heinz 57 2 tsp Frank's Red Hot Sauce, original flavor 1 tsp minced onions 1/2 tsp minced garlic In a large bowl, mix all ingredients together. (Note, I accidentally put in an egg. It doesn't need it. In fact, it is better without it.) Now, I don't normally like the smell of ground beef (especially when I'm pregnant), but the s...

from Ivy in New Zealand This is my husband's all time favorite from his days in New Zealand. Thanks to Ivy for the recipe and beautiful pictures. Ingredients: 3 egg whites 1 teaspoon malt vinegar 3 tablespoons cold water 1 teaspoon vanilla essence 1 cup caster sugar 3 teaspoons cornflour Preheat oven to 300 (150ºC). Using an electric mixer, beat egg whites until stiff. Add water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour. Line an oven tray with baking paper. Draw an 8 inch (22 cm) circle on the baking paper. Spread the Pavlova to within 3/4 inch (2 cm) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface over, still while maintaining the shape. Bake Pavlova for 45 minutes, then leave to cool in the oven. When cool, carefully lift Pavlova onto a serving plate. Decorate with whipped cream and any topping you may want. This serves up to 6 people.

This recipe is one of our favorite family recipes. However, so often we forget to take pictures because we're usually taking them to some potluck kind of get-together. So I made this recipe the other day for us and just a few friends and actually remembered to take pictures. I figured I'd repost it so you can see how delectably delicious it really is. Hope you enjoy! Cookie Crust : 3/4 cup shortening 3/4 cup sugar 1/3 cup brown sugar 1 egg 1 1/2 tsp vanilla 1 1/2 cups flour 1 tsp salt 3/4 tsp baking soda 1 cup mini chocolate chips Filling : 2 pkgs softened cream cheese 3/4 cup sugar 2 eggs 1 tsp vanilla In a mixing bowl, cream shortening and sugars. Beat in egg & vanilla. Combine the flour, salt, and baking soda; add to the creamed mixture & mix well. Fold in the chocolate chips with spoon. Set aside 1/3 cup dough for topping. Press remaining dough into a greased 9x13 inch pan. Bake at 350 for 8 minutes. Meanwhile, in a mixing bowl, beat cream cheese & sugar until ...

from Tami These breadsticks are so divine. They go perfectly with soups, pasta, etc. My neighbor makes these and I have been dying to get her recipe for awhile now. As wonderful as they taste, I thought they would be hard to make but they're surprisingly simple. I wish I had thought to take a better picture to really showcase these. You're just going to have to take my word, every neighbor in my neighborhood's word, as well as my family's word that they're wonderful. :) 1 1/2 cups water 1 Tbsp SAF yeast 2 Tbsp sugar 1 tsp salt 2 cups flour Additional 1 1/2 cups flour Lawry's Garlic Salt (course ground with parsley) In a mixer (bosch or bread machine), add water then yeast. Pour sugar over top. Then add salt and 2 cups flour. Mix until smooth. Then add an additional 1 1/2 cups flour. Mix and knead. Roll out on lightly floured/greased surface depending on the stickiness of your dough. Cut dough into long strips. Melt 1 cube of butter and pour onto cookie sheet. D...

adapted from the Lion House cookbook I have a couple of recipes for Parmesan Chicken and this one is our family favorite. It's easy to throw together and it tastes great every time. Also, if I don't want to make a lot, it is easy to store the remaining crumb mixture in the fridge for another day. 1 cup finely crushed corn flakes (I do this in a ziploc bag with rolling pin) 1/2 cup parmesan cheese (the powdered stuff) 1 pkg dry Ranch dressing mix Milk 4 large chicken breasts, I cut mine in half so they are thinner Olive Oil Combine corn flake crumbs, parmesan, and Ranch dressing mix. I prefer to do this on large plate. I find it is easier to coat the chicken that way. Also, if it doesn't look like there's enough parmesan, go ahead and sprinkle some more in. A half cup is not a cut and dry measurement. (Note: if you are making this for fewer people, just put part of the mixture you're not using in a ziploc bag in the fridge to use another day! It stays good for quite...

aka "Shape Eggs" As gross as this may sound to some of you, this idea came to me as a stroke of genius to help my little boy. He didn't eat food until he was 2 (and that was with the help of a therapist). We learned that his eating problem was because of his sensory problems. And we learned that his sensory problems were because he has autism. It is mild but it's still very much there. Anyway, he was sick of eating eggs the same old way... fried or scrambled. But he wouldn't eat them with stuff mixed in. So this idea came to me one day. And it has been a wonderful hit ever since. He requests these eggs at least once a week. Ingredients: Eggs Milk Salt & Pepper Directions: Preheat a medium sized pan on stove at just above medium heat. Break desired amount of eggs in a bowl. We usually do 4. Add a very small amount of milk. Sprinkle salt and pepper. Beat with a fork. Put a little butter in the pan so the eggs don't stick. Make sure it is spread all around th...

This is a re-post of a very old post. I finally remembered to take a picture. It isn't a fancy dish, but it is fast and easy to make. And never disappoints for flavor. It is always one I know my kids will eat. :) from Amy 3-4 chicken breasts or 8+ tenderloins Cheese , grated 1-2 cans of cream of chicken soup (depending on how saucy you want it) 1 box stuffing (I use stovetop) salt and pepper Bake chicken breasts (or the tenderloins) in casserole dish for about 45 minutes at 350. Remove from pan and cut up in strips or cubes, whichever you prefer. You can do them as whole (if you did tenderloins) or cut them up. I find it is easier to have them cut up a bit for my younger kids. Pour out any juices from dish, and place chicken back in casserole dish. Sprinkle them with salt and pepper. Cover with a layer of cheese, Then cover with soup (undiluted). I usually use two cans or one large family size can depending on how much chicken I used. I like it more saucy. But others might not. M...