Tuesday, July 23, 2013

Grilled Sweet-and-Sour Meatball Kabobs

1 large bell pepper, cut into 12 pieces OR 6 small sweet peppers, halved
8 thin wedges red onion
12 small fresh whole mushrooms
1/2 teaspoon seasoned salt
16 frozen cooked meatballs, thawed
3/4 cup sweet-and-sour sauce

1. Heat grill. In large bowl, combine bell pepper, onion and mushrooms. Sprinkle with seasoned salt; toss to coat.

2. Alternately thread meatballs, bell pepper, onion and mushrooms onto four 12 to 14-inch metal skewers.

3. When ready to grill, place kabobs on gas grill over medium heat. Cook 10-15 minutes or until meatballs are thoroughly heated and vegetables are crisp-tender, brushing generously with half of the sweet-and-sour sauce and turning frequently. Serve kabobs with remaining half of sauce for dipping.

Serves 4.


Monday, July 15, 2013

Macaroni Salad

1.5 cups uncooked elbow macaroni
1⁄3 cup celery, diced
1⁄4 cup shallots, minced
1 tbsp flat-leaf Italian parsley, minced
1⁄2 cup vine-ripened tomato, diced
1⁄2 cup prepared mayonnaise
1/4 cup Miracle Whip dressing
3⁄4 tsp ground mustard
1 1⁄2 tsp sugar
1 1⁄2 tbsp cider vinegar
3 tbsp sour cream
1/2 tsp salt
salt and pepper to taste
chopped hard boiled egg (optional)

1. Cook macaroni according to package directions. Rinse under cool water and allow to drain well.

2. In a large bowl combine the macaroni, celery, onion, parsley and tomato.

3. In a small bowl, whisk together the mayonnaise, Miracle Whip, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine.

4. Gently stir in eggs, if desired. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Serves 6.

Note: May try adding some thinly sliced radish next time.


Thursday, July 4, 2013

Milk Dud Brownies

1 cup butter
2.25 cups sugar
4 large eggs
1 tsp salt
1.25 cups cocoa powder
1 tsp baking powder
1 tbsp vanilla extract
1.5 cups all-purpose flour
10 oz Milk Duds

1. Preheat the oven to 350. Butter a 9×13" baking dish.

2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.

3.  Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder,  and vanilla extract. Mix until well combined.

4. Stir in the flour and Milk Duds until well combined.

5. Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.  Cool on a wire rack.


Freezer Sweet Corn

20 ears fresh corn, cut off the cob
1 qt hot water
2/3 cup sugar
1/2 cup butter, cubed
2 tsp salt

1. In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer uncovered for 5-7 minutes, stirring occasionally.

2. Transfer to large shallow containers; cool, stirring occasionally.

3. Freeze in resealable plastic freezer bags or freezer containers, allowing headspace for expansion.

Makes 3 quarts.


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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