Spaghetti and Meatballs

Kittencal's Italian Melt-In-Your-Mouth MeatballsMixture of 1 pound ground beef and 1/2 pound ground pork 
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together 
1 -2 tablespoon fresh minced garlic 
1 -2 teaspoon salt 
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Directions: 1 Mix all ingredients together in a large bowl. 2 Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using). 3 Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs. 4 Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs). 5 After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired. 6 **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through

Read more at: http://www.food.com/recipe/kittencals-italian-melt-in-your-mouth-meatballs-69173?oc=linkback

May Chicken Crescent Bundles

May 22
Caley Shannon



Yup, I think the serving sizes were for 6-8 people.

Chicken Crescent Bundles

1pkg. cream cheese (8oz.) (I used 2/3 less fat cheese.)
 4 T. butter
 2 t. Italian seasoning (or 2 T. chives)
 2 T. milk
 1/2 t. salt
 3/4 t. pepper
 4 c. cubed cooked chicken
 1/2 c. crushed seasoned stuffing

Directions:
 1. In a mixing bowl, beat cream cheese, 2 T. butter, chives, milk, salt and pepper until smooth. Stir in the chicken. Unroll crescent dough and separate into eight rectangles; press perforations together. Spoon about 1/2 c. chicken mixture onto the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down. Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered container. May be frozen for up to 2 months. Bake at 350 for 20-25 min. or until golden brown. To use frozen ones: Thaw in the fridge and bake as directed.

May Turkey Meatloaf

May 20
Mindy Langford



I am excited to see you all on Tuesday! Are you all still good with Dino Mine at 8pm?

Here is my Turkey Meatloaf recipe. TAKE IT OUT THE DAY BEFORE YOU WANT TO EAT IT SO THAT IT IS ALL THE WAY THAWED.

2 tablespoons butter
 1/4 cup chopped onion
 1/2 cup chopped celery
 1 apple - peeled, cored and chopped
 3/4 cup dry bread crumbs
 1/2 cup shredded cheese
 2 eggs
 1/4 cup milk
 1 teaspoon poultry seasoning
 1 1/2 pounds ground turkey

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan.

Melt the butter in a skillet over medium heat, and cook and stir the onion, celery, and apple until the onion is translucent and the apple is softened, 5 to 8 minutes. Let the mixture cool.

In a bowl, mix the cooked apple mixture with the bread crumbs, cheese, eggs, milk, and poultry seasoning until well combined, and lightly stir in the ground turkey. Do not over mix or the meatloaf will be tough.

Spoon the mixture into the prepared pan, and bake in the preheated oven until the loaf is cooked through to the center, about 45 minutes.

May Cheesy Sausage Potato Bake

May 16
Jill Edwards Ison

Cheesy Sausage Potato Bake

 2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs

I will assemble the sausage, hashbrowns and cheese to freeze. I will cook the peppers and onions and put them in a seperate bag (for the picky eaters like my husband) to freeze as well. I will give you the dry Bisquick because I don't think it will freeze well after it's cooked. You will mix the milk, eggs, black pepper, and Bisquick and pour it in a pie tin. Then you pour the other ingredients on top and bake it at 400 for 30-35 min.

April Tatertot Casserole

April 2
Sarah Whitehead Sidwell

For my beef dish...a classic

TaterTot Casserole

1lb ground beef
 1/2 small onion chopped
 1 can cream of mushroom soup
 1/4 cup milk
 1 cup cheddar cheese
 1 bag mixed veggies
 1 pkg TaterTots

I will be making the mixture but bringing the mixture and tots in two separate bags. When ready to make, put mixture on bottom, tots on top and sprinkle with cheese. Bake 375 for 35-45 min. Enjoy!

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