Homemade Meatballs

Friday, February 20, 2009

I really don't measure my own recipe's but I thought I would share I simple recipe that can be frozen for many different dishes! We use it our meatballs in sauce and subs!!!!


2 lbs of beef
1 egg
1/2 to 3/4 cup of season bread crumbs
1/4 to 1/2 Parmesan cheese
salt and pepper

Mix all together, form meatballs, we prefer small ones so we can use for meatball subs, and bake at 350 until down.

The reason for the estimate of bread crumbs and cheese is that often the meat is not exactly 2lbs or if you use a high fat content of beef you may need more bread crumbs.

If the mixture is too wet, add more breadcrumbs, season as you like, if you want more of an Italian meatball add Italian spices.

Chocolate Mini Cakes

Wednesday, February 11, 2009

Try this great recipes as well as other from RealSimple.com

Individual Chocolate Melting Cakes from Real Simple

10 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
5 eggs
1/2 cup sugar
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Caramel sauce
Coffee ice cream

Heat oven to 325º F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.

Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.
Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes.

The cakes will still look a bit moist on top. Remove from the oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.

Yield: 8 servings

Vegetable Soup with Navy Beans

Friday, January 2, 2009

This recipe is one that does not measure anything. You add what you want, and spice as you like if your vegetables are bigger or smaller adjust chicken broth. You may add noodles if you wish. I like to use Better than Bullion as I can make stock as I need it.

2 Tablespoons butter
2-3 carrots sliced
2-3 Celery Stalks sliced
1 med Onion chopped
1 clove garlic minced
1 can of diced tomatoes
1 can of Navy Beans
Salt and Pepper
About 6 cups of chicken broth

Melt butter in sauce pan, add onions, salt, when they begin to sweat add garlic, wait 30 seconds add carrots and celery till tender. Add beans and tomatoes, and spiced to taste. Cover with chicken broth.

Strawberry Cranberry Syrup/Sauce

Monday, November 24, 2008

Strawberry Cranberry Syrup/Sauce
by Penny Barry

2 packages frozen strawberries in syrup, thawed
1/2 C sugar
1/2 C water
1 bag fresh cranberries, crushed
peel form one thin-skinned orange, cut into chunks
2 cinnamon sticks

Drain liquid form strawberries, add to saucepan. Add sugar and water and bring to a boil. Add remaining ingredients and bring to a boil again. Reduce heat and simmer for 10 minutes. Refrigerate for one day, then remove cinnamon sticks and orange peel. As an alternative, also add some small bits of orange peel to remain. Even though it is called sauce, the natural pectin causes this to set up like cranberry sauce.

Quick Party Cookie

Friday, November 21, 2008

Peppermint Sugar Cookies

1 pkg refrigerated sugar cookie dough
1 can vanilla frosting
6 Candy Canes

Bake cookies according to directions on package. Cool. Frost. Crush Candy Canes and sprinkle on top.

Budgeting Part 2 – Recording your Income and Expenses

Thursday, October 23, 2008

Now that you have gathered as much of your income and expenses you could find, its time to start your basic budget.

  1. Decide if you are going to keep a paper account or computer account of your income and expenses. I chose to keep track on a computer spreadsheet. Many spreadsheet programs provide templates for budgets. If you do not desire to develop your own, search the Internet, find one you like, and then tailor it to your needs.
  2. Record your income and expenses that you were able to gather from Part 1: Gather and Organize.
  3. Prorate quarterly and yearly expenses. Utility bills can fluctuate from summer to winter. Decide how you are going to manage the fluctuations. I chose to use my highest monthly bill as my base. At the end of the month the surplus is deposited into to savings for an unexpected event or a special treat.
  4. Review your budget - Does your Budget Balance? You should always make more than you spend.

Remember you are still in the beginning stages of managing your budget now you need to see if it works.

Additional Tips:

  1. Record your receipts into categories on your spreadsheet as you go. This helps you determine where you are overspending (if you are) before the end of the month.
  2. If you were not able to determine a base budget for a specific item it is okay to estimate.
  3. During this time don’t change your basic spending habits unless you are spending more than you make.
  4. Try not to make any major purchases, as doing so will give you a less accurate estimate.
  5. Common categories include food, gas, clothing, daycare, and utilities.
  6. Decide whether each expense is a need or a want.

Budgeting Basics: Part 1 - Gather and Organize

Tuesday, October 14, 2008

Do you now what your household income is? Do you know much you spend each week? Well, when I was asked these questions I said yes! We paid the bills, saved, and invested.

So we were good, or so I thought.

As I researched budgeting on the Internet, I realized I really didn't know exactly where all our money was going. So I began a detailed budget. I am going to share with you the step-by-step process I went through to put us on a budget and still live well. So get ready and get organized. Gather your pay stubs, bills, expenses, and credit card statements. Do you have monthly, bi-weekly, or weekly income? Do your utility bills fluctuate? What is the average cost and highest monthly payment? Take this time to review your credit card purchases, your interest rate, and your payment amount. We will use this information to start your budget!

So get organized!!!