Tuesday, September 29, 2009

Italian Meatballs

This is the time of year when I do most of my cooking. Fall and winter is when the weather in Florida starts to cool down and the holidays are just around the corner. Now I can get into cooking.

The great thing about making Meatballs is they do very well when frozen. I make a very large batch and put half in the freezer. When I am ready to use the Frozen Meatballs, all I do is defrost them and put them in the oven for fifteen minutes, just enough time for them to get hot and crisp up slightly.
2 lbs of lean ground beef
1 cup Italian seasoned bread crumbs
1 teaspoons salt
½ cup chopped flat leaf parsley
3 cloves of garlic chopped fine
½ cup Sun Dried Tomatoes packed in oil (optional)
3 tablespoons of Mrs Dash, Sundried tomato and Basil
2 eggs
Oil for frying

Mix all ingredients together and roll the meat into 3 inch balls. Put oil in a frying pan ½ inch deep. Allow the oil to get hot before placing the Meatballs in the oil. Place the Meatballs in the frying pan and fry to a golden brown.
Turn Meatballs every couple of minutes so all sides are golden brown.

I love Sun Dried tomatoes so I add some for myself. As for the Chief he likes just straight Meat.

Participating and reading about "What would your children say?" Wednesday, is a real good laugh for mid week.

Click on the logo and get full details.


Thursday, September 24, 2009

Coconut Macaroons

This is the fourth post out of twelve. Every Monday I am going to post a recipe from my Christmas cookie collection. I have already posted about my Almond Crescents, no cook S'mores and Almond cups.

These Coconut macaroons are so soft and chewy. Most coconut macaroon cookie recipes do not require any cooking prior to baking. These do require cooking. That extra step is worth it. It adds a great chewy texture on the inside.

1/2 cup sugar
teaspoons corn syrup
1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract
bag (14 oz) sweetened shredded coconut (about 5 1/3 cups lightly packed)
1- 1/2 cups finely shredded unsweetened coconut
oz cream cheese, softened
egg whites, slightly beaten
1-tablespoon water


Heat oven to 325°F. Line 1 large or 2 small cookie sheets with cooking parchment paper.

In 1-quart saucepan, combine sugar, water and corn syrup. Heat to boiling, stirring constantly. Reduce heat; simmer 30 seconds to 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; stir in almond extract.

In large bowl, combine sweetened coconut and 1 cup of the unsweetened coconut. Pour sugar mixture over coconut; beat with electric mixer on low speed until well mixed. Add cream cheese and egg whites; beat on low speed until blended.

Place remaining 1/2 cup unsweetened coconut in shallow bowl. With moistened hands, firmly shape rounded tablespoonfuls of coconut mixture into balls; roll in unsweetened coconut to coat. Place 1 inch apart on cookie sheet.

Bake 30 to 40 minutes or until light golden brown. Cool completely, at least 30 minutes. Store in tightly covered container at room temperature.

Monday, September 7, 2009

Almond Cups

Every Monday I am going to post a recipe from my Christmas cookie collection. There are a total of twelve recipes I will be sharing.

I have already posted about my Almond Crescents and no cook S'moors. This week is Almond cups.
Almond filled cups topped with a cherry. This is the third week and third recipe from my Christmas cookie collection. There are nine weeks left and you will see my entire collection that I bake every year and give out to my Family and Friends.

2 Dozen Metal Cups,
One Pillsbury Pie Crust (pre-made) 2 rolls in a box.
1 can of Solo Almond Cake & pastry filling
1 egg.
1 container of dried cherries

Combine 1 can of Almond Filling with one egg. Set aside. Roll out pie shells and cut 2 inch circles. Get as many circles as possible out of your pie crust. Once you have all your circles cut, gently press the curst into metal cups and remove excess from rim. Fill cups 3/4 of the way with the Almond Filling. Put cups on a baking tray and bake at 350 for 12 to 14 minutes. Let cool and remove from metal cups and top with 1/2 of cherry.



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