Cranberry Meatballs

Made these the other night. They were really good! I also used about 5 drops of lemon essential oil instead of lemon juice. Remember to only use high quality essential oils in cooking. Also if you use lemon oil, add it right before the meatballs (because oils evaporate while cooking).

Ingredients:

1 Bag (at least 24 oz.) Frozen Meatballs (you can use homemade meatballs if you like, I already posted my favorite meatball recipe earlier on this blog)

2 Cans (14 oz. each) Whole Berry Cranberry Sauce

1 (18 oz.) Bottle Barbeque Sauce

2 Tablespoons Brown Sugar

1 Tablespoon Lemon Juice

Directions:

1. Bake meatballs according to directions on bag (usually 30 minutes at 350°).
2. In a saucepan over low heat, combine the cranberry sauce, barbeque sauce, brown sugar, and lemon juice. Simmer and stir until smooth (about 20-30 minutes). Add cooked meatballs and simmer for about 10 minutes or until desired consistency.
3. Serve over rice.

You can also make this in a slow cooker, Add sauce ingredients and stir until combined. Add the frozen meatballs and stir until coated. Cook for 2 to 3 hours on high.

Cranberry Brie Tarts

Just made these, they are delicious!

Ingredients:

2 Tubes (8 ounces each) Refrigerated Crescent Rolls

6 Ounces Brie Cheese, Rind Removed

1 Cup Whole-Berry Cranberry Sauce

1/2 Cup Chopped Pecans (Optional)

Directions:

1. Preheat oven to 375°.
2. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Do the same with remaining tube of dough. Cut into 24 pieces. Lightly press each piece onto the bottom and sides of an ungreased muffin cup.
3. Place about one rounded teaspoon of brie cheese in each cup of dough. Be careful not to put too much cheese into each cup because it can overflow and cause a mess. Top with cranberry sauce and sprinkle with pecans if using. Bake 10 to 12 minutes or until golden brown. Serve warm. Makes 2 dozen.

Cheesecake Cupcakes

Just made these for dessert. Sooo good!

Ingredients:

5 Tablespoons Butter (Softened)

1 Cup Graham Cracker Crumbs

1 Teaspoon Cinnamon

1 1/2 Teaspoons Sugar

1 (8 oz.) Package Cream Cheese (Softened)

1/2 Cup Sugar

1 Teaspoon Vanilla Extract

2 Eggs

1 (21 oz.) can Cherry Pie Filling or Fresh Berries Like Strawberries

Directions:

1. Preheat oven to 350° Fahrenheit.
2. To make the crust, place butter in a small bowl. Add graham cracker crumbs, cinnamon, and 1 1/2 teaspoons sugar. Use a pastry blender or large fork to mix these ingredients together.
3. Put baking cups into a muffin pan. Press 1 tablespoon of the crust firmly into the bottom of each cup.
4. In a mixing bowl, add cream cheese, 1/2 cup sugar, and vanilla. Mix ingredients together with an electric mixer on low speed for 2 minutes.
5. Crack eggs and add to the mixture. Mix on high for 3 minutes. Stop several times to scrape the sides and bottom of the bowl with a spatula.
6. Fill each baking cup 3/4 full of batter. Bake for 25 minutes or until cracks start forming on the cupcakes. Turn the oven off and crack the oven door open. Leave cupcakes in the oven for 10 minutes.
7. Remove cupcakes from the oven. Refrigerate for 1 hour. Top each cupcake with cherry pie filling (or strawberries). Makes 12 cupcakes.

You can also make this into a cake. Directions below:

With a spring-form pan, you can bake this recipe as a whole cheesecake. Just double each ingredient. First, spread the graham cracker crust over the bottom of the pan. Then, pour the batter on top. Bake at 350° Fahrenheit for 50 minutes or until cracks start to form on top of the cheesecake. Turn the oven off and crack the oven door open. Leave cake in the oven for 10 minutes. Refrigerate at least 1 hour before adding fruit to the top.

Pea-Nutty Noodles

New recipe I tried out last night! Delicious!

Ingredients:

2 Packages Ramen Noodles (broken into fourths)

1 Cup Snow Pea Pods (cut into thirds)

1/2 Red Bell Pepper (thinly sliced)

1/2 Cup Matchstick Carrots

1 Cup Dry Roasted Peanuts

1/2 to 1/3 Cup Asian Toasted Sesame Salad Dressing

Sliced Green Onions (optional)

Directions:

1. Cook the ramen noodles in boiling water for 2 to 3 minutes, or until tender.
2. Drain. (DO NOT USE THE SEASONING PACKETS, THROW THEM OUT!).
3. Rinse noodles in cold water and let cool completely.
4. Combine the noodles with the remaining ingredients.
5. Garnish with green onions if desired. Makes 4 to 6 servings.

Apple Pie

I know I already posted one recipe today, but I just made apple pie a couple weeks ago and I wanted to post the recipe before I forgot!

Pie Crust: Enough for 2 Large Pies

     

4 Cups Flour

1Tbsp. Sugar

1 ½ tsp. Salt

1 ½ Cups Shortening

1 Large Egg Beaten

½ Cup Water

1 Tbsp. Vinegar (White or Apple Cider)

Directions:

1.    Sift or blend together flour, sugar, and salt.

2.    Using pastry cutter or 2 knives, cut in shortening until coarse crumbs form.

3.    Mix together egg, water, and vinegar. Sprinkle over flour mixture.

4.    Mix with hands and gather into a ball (if too dry add a little more water). Divide into 4 equal pieces. (This pie dough can be refrigerated for up to 2 weeks, or frozen for several months, just roll it up in plastic wrap and seal in airlock bag. Then just let the dough come to room temperature before rolling it out.)

Apple Filling: Enough for 2 - 10 inch Pies

2 Cups Brown Sugar

2/3 Cup Flour

½ tsp. Nutmeg

3 tsp. Cinnamon

¼ tsp. Salt

14 Medium Sized  Apples (I use Granny Smith, but you could do half Golden Delicious and half Granny Smith if you like)

¼ Cup Butter

Directions:

1.    Mix together brown sugar, flour, nutmeg, cinnamon, and salt.

2.    Peel, core, and slice apples into thin slices (an apple peeler with a vacuum base makes this much easier!).

3.    Combine apples with sugar and spice mixture. Make sure it is mixed well.

4.    Roll out pie crust and line pie pans.

5.    Pile apple mixture into pans.

6.    Top pies with bits of butter and cover with top crusts. Cut several slits in the top crusts.

7.    Cover pie edges with aluminum foil to prevent burning.

8.    Bake at 425°F for 45 minutes or until golden brown.

Serve a la Mode with vanilla ice cream and enjoy! Great for dessert or breakfast! What am I the only one who thinks a slice of apple pie makes a great breakfast? You don't know what you're missing! There's nothing like a cold slice of apple pie and a glass of cold milk when you first get up in the morning!

Mediterranean Stuffed Vegetables

I just made these last night and they were delicious!  It might taste a little odd if you've never had Mediterranean food before. Yes cinnamon and allspice are used in dishes with meat. Just go with it.

Ingredients:

4 Eggplants, or 7 Zuchinni, Tomatoes, or Bell Peppers

1 Cup Uncooked Rice

1 Tbsp. Olive Oil (Or refined Coconut Oil)

1lb. Lean Ground Lamb or Beef*

1 Large Chopped Onion

2 Cloves Minced Garlic

2/3 a Cup Pine Nuts (Optional)

14 oz. Can Diced Tomatoes

3/4 tsp. Cinnamon

3/4 tsp. Allspice

1/4 a Cup Finely Chopped Parsley

1 tsp. Salt

1/2 tsp. Black Pepper

Directions:                                                                                 

1. Prepare vegetables for stuffing. If you are using eggplant or zucchini, cut in half the long way. If you are using tomatoes or peppers, cut off the top. Scoop out the vegetable's center, including any seeds. If you like, you can mix some of the removed veggie with the meat filling.
2. Rinse rice well in a colander under running water. Place in a bowl, cover with warm water, and soak.
3. Place meat in a large skillet over medium-high heat. Cook until meat is browned, with no pink pieces remaining. Remove from heat and drain.
4. Heat oil in a large, deep skillet over medium-high heat. Add onion, garlic, and pine nuts (if using) to pan and sauté 3 to 5 minutes.
5. Add drained meat, tomatoes, cinnamon, allspice, parsley, salt, and pepper. Mix well, cover pan, and simmer 10 minutes.
6. Drain rice and add to pan. Cook, stirring occasionally, 15 to 20 minutes longer.
7. Fill vegetables of your choice. Place stuffed veggies in a baking dish with 1/2 cup water and cover with aluminum foil. Bake at 350°F for 45 minutes.

I also added a little shredded cheese to the bottom of the veggies before filling them with the meat mixture. And I used a little more cheese on the top before covering them with foil. But that's totally up to you. I also recommend hummus and Naan as a side dish! Enjoy!

* For variations, try substituting cooked lentils or beans for the meat.

Gluten, Dairy, & Egg-Free Sweet and Sour Meatballs

Hey everyone, I know it has been forever since I posted a recipe but I've really been in the mood for this one. So here you go. And even though this recipe is gluten, dairy, and egg free, it is still delicious! Also thanks to my friend Jenny for introducing me to this dish!

Ingredients: 

Meatballs (recipe below)
Sauce Mix (recipe below)
1 Bell Pepper Chopped
Rice (any kind but I prefer Jasmine)

Meatballs: 
1 lb Ground Beef or Ground Turkey
2 Tbs. Rice Flour or Cornstarch (+ extra if too wet)
½ teaspoon Thyme
½ teaspoon Basil
½ teaspoon Oregano
3 Cloves Garlic (pressed or minced)
3 Tablespoons Dairy-Free Milk (like Almond or Coconut) or Water
¾ teaspoon Salt (optional)
1/2 cup Oats (optional)
1 Tbs. Worcestershire Sauce (optional)
1 Tbs. Annie’s Brand Organic Ketchup (optional)

1. Preheat oven to 400F degrees
2. In a medium sized bowl, dump all of the above ingredients, and mix them thoroughly with your hands (if mixture is too moist use a little more flour/cornstarch).
3. Using a tablespoon, melon scoop, or your hands, scoop out small balls of the mixture and quickly roll into small balls. I can make about 30 mini meatballs, or 18 medium sized with this amount.
4. Line up on a parchment lined baking sheet, and cook for about 12-15 minutes (for mini meatballs) or until cooked through.

Sauce Mix: 
1/2 cup Brown Sugar (I used Organic Sucanat Sugar, but either works)
1 Tbs. Cornstarch
1/3 cup Apple Cider Vinegar (or White Vinegar)
1 20 oz. can Pineapple Chunks (+ the juice)

1. Place ingredients for the sauce mix in large pot on the stove and cook for 10 minutes. Bringing sauce to a low boil on medium/high heat for several minutes will help it to thicken.
2. Once sauce has cooked for 10 minutes add the chopped bell pepper and the meatballs.
3. Let concoction cook for several more minutes on medium heat.
4. Serve over rice. Makes 6 servings.

Man, now I'm hungry!  Stupid meatballs and stupid Jenny for making me like this dish! Also, I generally don't enjoy pineapple in anything. So I think that means she is a witch.