Sweet & Sour Meatballs

2 pound ground beef

2 tsp salt

1 small onion finely chopped

1 cup soft bread crumbs (dry work fine, too)

1/2 cup milk

Combine all ingredients in a large bowl. Form into balls (appx 1.5 inches). Place on a greased baking sheet and bake at 400 degrees for 12-15 minutes, or until centers are no longer pink. These freeze really well. If I'm feeling ambitious, I'll make up a couple hundred and put them in Ziploc bags ready for a quick dinner or appetizer.

We combine the following to make a "sweet/sour" sauce:

2 cups ketchup

1 cup grape jelly or marion berry jam

Basic Pizza Crust

1 Tbsp yeast

1 cup hot water

1 tsp salt

1 tsp sugar

2 Tbsp oil

1 Tbsp Italian seasoning

2 1/2 - 3 cups flour

Dissolve yeast with water, sugar and salt. Add remaining ingredients and mix together. I usually let the dough rise for about 20 minutes for a lighter crust. This dough can also be rolled out immediately, if you are in a hurry. Bake at 425 degrees for 20 - 25 minutes.

Chicken Lime Tacos

This recipe comes courtesy of my sister-in-law Christy!

1 1/2 lbs chicken breast

1 Tbsp chili powder

3 Tbsp lime juice

1 can corn

1 can black beans

1-1/2 cups chunky salsa (I use my own canned salsa)

Taco Seasoning, to taste.

Place chicken in crockpot, mix together lime juice and chili powder and pour over chicken. Cook chicken for 5-6 hours on low. Remove chicken, shred and return to crockpot with the juices. Add corn, beans and salsa and enough taco seasoning to give it a bit more kick. Add more salsa if mixture appears a little dry. Stir and cook for 30 minutes on low or until heated through.

I serve this mixture with tacos, nachos, salads and quesadillas.

Grandma Z's Christmas Butter Cookies

These are super yummy and very rich. They freeze extremely well and can be made up a month ahead of time. They are, however, NOT a low-fat food. :)

1 cup sugar
1 pound butter
4 cups flour
1 tsp vanilla

Cream sugar and butter together then gradually add the flour. When flour is incorporated, add vanilla. Roll out 1/4" thick and cut into desired shapes. You don't want the cookies too big -- keep it simple. I use a round cookie cutter, cut one circle and then overlap the cutter to form two crescents and an oval type shape in the middle. Place on a baking sheet close together (but not touching). Bake at 225 degrees for 1 hour. Immediately glaze hot cookies.

Glaze:
1 1/2 cups powdered sugar
1/4 tsp vanilla
1 Tbsp butter
1/8 tsp salt
2 1/2 Tbsp cream

Cream together and apply with fingers to hot butter cookies.

Gloop

This was affectionately named by my sister-in-law's family . . . . I would simply call it YUMMY! This is a great idea for holiday goodie baskets/plates!

1/2 Box Crispix Cereal (4 cups)
1/2 Box Golden Grahams (4 cups)
1 1/4 cup slivered almonds (I toast them, she doesn't. It all depends on your preference.)
1/2 Bag Pretzels
1 cup coconut (this is saved for the very last)

Boil the following for 2 minutes
3/4 cup butter
1 cup sugar
1 cup light corn syrup

Pour over dry ingredients. Mix in coconut last.

You can also add M&M's, peanuts, etc. . . .

Great Harvest Chocolate Chip Cookies

This is as close as I have ever gotten to duplicating the Great Harvest Chocolate Chip Cookie!

2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups brown sugar (I used dark)
1 cup butter
2 cups rolled oats
2 eggs
2 Tbsp molasses
1 Tbsp milk
1 pkg chocolate chips

Combine flour, baking pwd, baking soda and salt. Cream butter and brown sugar. Add eggs, molasses, and milk. Add oats and then the dry ingredients. Use a 1/4 cup measuring cup, scoop dough and drop 3 inches apart on baking sheet. Bake at 350 degrees for 13-15 minutes (until they start to brown around the edges). Let them cool on cookie sheets for 5 minutes.

Cool Cucumber Salad

Easy, easy, easy!

3 cukes, sliced in thin rounds
1 cup vinegar
3/4 cup water
3/4 cup sugar
1 tsp salt

Heat all ingredients, except cukes, until sugar is completely dissolved. Pour over sliced cukes and refrigerate.

Pizza Loaf

This is fun for FHE!

1 loaf frozen bread dough, thawed
2 eggs, separated
1 Tbsp grated Parmesan cheese
1 Tbsp EVOO
1 tsp dried oregano
1/2 tsp garlic pwd
1/4 tsp pepper
8 oz pepperoni slices
2 cups shredded mozzarella cheese
1 can sliced ripe olives
1 medium green pepper
1 can pizza sauce (I used spaghetti sauce)

Roll out dough on baking sheet (or counter). In a bowl combine egg yolks, Parmesan cheese, oil, oregano, garlic powder and pepper. Brush over dough. Sprinkle with pepperoni, mozzarella, peppers & olives. Roll up jelly roll style, pinch ends together.

Brush with egg whites. DO NOT LET RISE. Bake at 350 degrees for 35-40 minutes or until golden brown. Slice and dip in pizza sauce!

Chicken Pot Pie

A little bit of work, but well worth the effort! I double this recipe and it makes 4 potpies in an 8" square foil pan that freeze very well!

Pie Crust
2 1/2 cups flour
1 tsp salt
1 tsp sugar
2 sticks butter (unsalted)
4-10 Tbsp ice water -- add water by the Tbsp until it is pie crust consistency (The amount fluctuates depending on the temp and consistency of your butter.)

Filling
2 1/2 cups cooked cubed chicken (or turkey)
2 cups fresh/frozen peas
1/4 cup chopped onion
3 large carrots sliced
2 med/large potatoes peeled, cubed and parboiled

White Sauce
6 Tbsp butter
6 Tbsp flour
2 cup half-half
1 cup chicken broth
1 tsp salt
1 tsp pepper

Instructions:
Roll out 2/3 of pie dough and place in the bottom of two 8" square foil pans. (Save 1/3 for the tops of the pies.) Make white sauce in sauce pan by melting butter and stirring in flour with a whisk until smooth and bubbly. Whisk in half-half, chicken broth, salt & pepper. Continue cooking, stirring occasionally until sauce thickens. Stir hot sauce into a large bowl with the remaining filling ingredients. Pour filling ingredients into pie crust. Roll out remaining pie crust and place on top of filling. Flute edges to seal. Make three small slits in the top of the crust and lightly brush with milk. Bake for 50-60 minutes at 375 degrees.

These freeze REALLY well. However, they must be THAWED before baking. I will usually pull mine out a day ahead of time and put in the fridge. . . . Enjoy!

Corn Chowder

Here's another soup recipe! I need spring to come!

2/3 cup celery, chopped
1/3 cup butter
2 1/4 cup water
4 cups potatoes, cubed
3 green onions, sliced

Simmer for 20 minutes.

6 Tbsp butter
6 Tbsp flour
2 1/2 cups milk

In a separate saucepan, combine to make white sauce. Then add the following to the white sauce:

1 1/2 tsp dill weed
1 tsp salt
1/2 tsp pepper

Add white sauce to vegetables, and then add the following:

1 bag frozen sweet white corn
2 cups grated cheddar cheese

Heat through and serve with your favorite bread! Yummy!

Chocolate Chip Cookie Dough Brownies

OK, so I just had these last night and they were so yummy! I haven't made them, yet -- but I sure enjoyed eating them -- so here's the recipe. (Courtesy of Kellie Munster)

Brownies
1/2 cup butter or marg
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup chopped nuts (I would leave these out)

Melt butter and chocolate. Remove from heat and stir in sugar. Add eggs and vanilla, beat lightly just until combined (don't over beat). Stir in flour and nuts. Spread batter into a greased 9 x 13 pan.

Cookie Dough
(This looks just like the Toll House recipe)

2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup butter/marg (I would use 1/2 butter and 1/2 shortening)
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 large eggs
2 cups chocolate chips
1 cup chopped nuts (I would leave these out)

Combine flour, baking soda & salt. Beat butter sugars and vanilla in a large mixing bowl until creamed. Add eggs. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop dough by tablespoons evenly in brownie batter.

Bake brownies 35-40 minutes on 350 or until toothpick comes out almost clean. Cool completely and frost with frosting.

Frosting
4 oz semi sweet chocolate
3 Tbsp butter
3 Tbsp hot water
1 1/2 cups powdered sugar

Melt chocolate and butter. Remove from heat and stir in water and powdered sugar. Mix well and spread over brownies!

Dessert Favs from the Farm

Oh my Goodness! I must say that just about any dessert is my favorite! Here are a few that I make quite a bit . . .

Malaskas
Caramel Apple Crisp
Better than Canadian Sex
With a few additions! I add chopped nuts to the crust and do a layer of vanilla pudding, too!
Texas Sheet Cake

I am really sad to say that I could sit down and eat each of these desserts, in there entirety by myself. I'm gaining weight just thinking about eating them! Thanks for all your contributions -- I love this blog and am at a total loss for what to fix for dinner when my computer is down!

Creamy Mushroom and Chicken Soup

This is really YUM! Perfect for a cold day!

6 Tbsp butter
1 medium onion, chopped
3 Tbsp flour
2 tsp salt
1 tsp pepper
6 cups chicken broth
1 1/2 pound mushrooms, sliced
3/4 cup celery, chopped
3/4 cup carrots, chopped
2 cups quartered baby red potatoes
1 cup yellow squash
1 1/2 cups frozen corn kernels, thawed
2 tsp thyme
2 cups light cream
3/4 cup grated Parmesan
2 cups chopped cooked chicken

In a large pot, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the flour, salt and pepper and mix until smooth. Gradually add the broth, then turn up the heat up to medium high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn and thyme. Reduce the heat and simmer the soup, covered until the vegetables are tender.

Add the cream, Parmesan and chicken. Heat the soup for an additional 10 minutes -- do not let the soup boil. Makes about 15 cups.

Mulligatawny

Don't ask me how to pronounce it -- just trust me it's pretty good. We are freezing our behinds off here in Idaho this week so I've got a couple of soup recipes to add to the blog!

4 Tbsp butter (or 2 Tbsp EVOO)
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 green pepper chopped
1 apple, cored, peeled & chopped (I used a gala -- but would use a granny smith in the future)
1 1/2 pounds of boneless skinless chicken breasts chopped
1/2 cup flour
2-3 tsp curry powder
5 cups chicken broth
1 can diced tomatoes, drained
salt & pepper to taste
hot cooked rice to serve soup over

Melt the butter, in a large pot over medium heat. Add the onions, carrots, celery, green pepper, apple and chicken and saute for about 15 minutes or until chicken is cooked. Turn heat to low.

In a small bowl mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3-5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.

To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice.

Chewy Ginger Snaps

These cookies just smell like Christmas to me! :)

2 1/4 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg

Mix together first six ingredients. Cream sugar, shortening, molasses and egg. Add dry ingredients -- beat well. Form 1 inch balls, roll in granulated sugar. Bake at 375 degrees for 10 minutes. (The cookies are going to look really puffy - but they will flatten a bit after you take them out of the oven. I let mine sit on the pan for another 5 minutes or so.)

Brazillian "Lemonade"

If you have ever been to Tucano's in Provo -- this is the recipe for their lemonade (really, it's a limeade) YUMMY!

3 fresh limes
1/3 cup sugar
3 Tbsp sweetened condensed milk

Quarter limes and place in blender (rind and all), add sugar and sweetened condensed milk and 4 cups chilled water. Blend until limes are chopped up. Strain. Enjoy!

Vegetable Lasagna

6 uncooked lasagna noodles
1 onion, diced
1 c. (about 2 1/2 oz.) fresh mushrooms, thinly sliced
1 med. zucchini, thinly sliced
3 garlic cloves, minced
2 tbsp. water
1 c. lowfat part skim ricotta or cottage cheese
1/2 c. shredded carrots
1 (9 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
2 egg whites
1 (14 oz.) jar spaghetti sauce
3 oz. (3/4 c.) shredded lowfat part skim mozzarella cheese
2 tbsp. grated Parmesan cheese

Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water.

Heat oven to 350 degrees. Spray medium nonstick skillet with nonstick cooking spray. heat over medium-high heat until hot. Add onion, mushrooms, zucchini and garlic; cook and stir 1 minute. Add water; cover and cook 3-4 minutes until crisp tender.

In a small bowl combine ricotta cheese, carrot, spinach and egg whites; mix well. In an ungreased 12 x 8 inch (2 quart) baking dish, layer half of cooked noodles, half of sauce, half of mushroom mixture and half of ricotta cheese mixture; repeat layers. Sprinkle with mozzarella and Parmesan cheese. Bake at 350 degrees for 30-35 minutes until hot and bubbly. Let stand 10 minutes before serving.

Avocado Mandarin Salad

This is a nice fresh alternative for a summer salad!

10 oz pkg mixed salad greens
15 oz can mandarin oranges
Thin slices of red onion (put in as much or as little as you want)
1/4 cup toasted almonds (I used honey toasted almonds)
1/2 cup Italian Salad Dressing or Balsamic vinaigrette
2 ripe avocados, seeded, peeled and cut into chunks

In a large salad bowl combine greens, mandarin oranges, onions and nuts. In a smaller bowl combine dressing and 1/2 cup avocado cubes. Mash and blend into dressing. Add remaining avocado chunks and dressing to salad. Toss and serve!

*Note: I made this yesterday and LOVED IT! However, I had a little left over and put it in the fridge -- I tried to eat it for lunch today and let's just say that this IS NOT a good leftover salad. So, only make enough to eat with your meal or the remaining will go to waste!

Grilled Steak with Balsamic-Rosemary Butter

This is my husband's find! He's a big fan of Bobby Flay and he ran across this recipe while we were bumming around Williams-Sonoma (I adore the fact that he loves that store almost as much as I do?!!) This is perfect to put on a Rib Eye, T-Bone, Filet or NY Strip Steak right after you take it off the grill!

2 cups balsamic Vinegar
2 tsp whole black peppercorns
2 sticks unsalted butter, slightly softened
2 Tbsp fresh chopped rosemary
2 tsp honey
1 tsp kosher salt

Combine the 2 cups balsamic vinegar and peppercorns in a saucepan and bring to a boil. Reduce to about 1/4 cup. Remove from heat, remove peppercorns, stir in rosemary and honey. Allow to cool to room temperature. In a food processor, combine butter, salt and vinegar mixture. Refrigerate for at least 30 minutes to set. Grill your perfect steaks (don't over season, a little fresh ground pepper and some kosher salt is plenty) and then dollop the butter on steaks that have come straight off the grill. YOU WILL NOT BE DISAPPOINTED!!!

Farm Favorites!

I can say "amen" to the other favorites already listed! I have really enjoyed the variety of recipes and good ideas from the blog! Keep 'em coming! Here are a few of our favorites down here on the farm!

Pasta Melissa One of my favorites!
Dutch Babies Zoe can eat 1/2 of the 9x13 pan on her own and would eat them EVERY morning for breakfast!
Chicken Chowder with Chipolte Nate's absolute favorite soup and one of the few "leftovers" he will eat!
Hawaiian Haystacks Tanner would eat this for dinner every night if I would let him!!