Vienna Bread

Bread should be Shaped like a football and 2-3 inches tall, preferably with a softer crust. Common filling options are Mushrooms & Swiss or Canadian Bacon, Pepperoni, Mozzarella & Swiss.

Ingredients

1 loaf Vienna or Italian bread	See Above for thin sliced fillings
1 cup margarine	1 T poppy seeds
1 T Dijon Mustard	1 tsp lawry seasoning salt
1 T dried onions	1 tsp lemon juice

Directions
Melt Margarine. Stir in mustard, onions, poppy seeds, lawry's and lemon juice. Slice Bread in a criss-cross pattern (XXX) almost all the way thru. Place on enough tin foil to wrap the loaf in. Stuff with filling and pour margarine mixture over top. Wrap the loaf in tin foil and bake at 350ºF for 30 minutes.


Update: As Vienna bread is harder and harder to find these days I have started to make it with King's Hawaiian bread.  You can either use the loaf or the rolls.  If you make the rolls just cut the rolls in half and make a sandwich and pour the topping over it.

Source: My mother-in-law

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Banana Bread

If using frozen bananas then add ½ cup more flour as the dough will be thinner.

Ingredients

1 cup sugar	1 ½ cup flour
1/4 cup shortening	1 ½ tsp baking soda
2 large eggs	1 ½ tsp salt
1 ½ cup banana (3 medium)

Directions
Cream sugar and shortening. Mix in eggs and mashed bananas. Combine flour, soda and salt. Mix into banana mixture. Place in greased & floured bread pan(s).

Bake at 375ºF for 40 to 55 minutes

NOTE: If you make 2 Small bread pans cook time is closer to 40 minutes. If you make 1 medium/large it could be closer to 50 minutes. Use a tooth pick to check if done.

Source: My Mom

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Apple Syrup/Topping

Used for Pancakes, Waffles, or Ice Cream

Ingredients

1 cup water	1 1/2 to 2 T cornstarch
1 cup sugar	2 1/2 to 3 cups apples, chopped
1/4 to 1/2 tsp cinnamon

Directions
Heat water, sugar, and cinnamon until sugar is dissolved. Thicken with cornstarch. Add Apples

Source: My Mom

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Chocolate Chip Cookie - Topped Brownies

If you want to make the brownie recipe from scratch go to Brown Eyed Baker's blog. Michelle has it listed there. I have used a box brownie mix and this cookie recipe

What you need

1 fudge brownie recipe & ingredients

1 smaller chocolate chip cookie recipe & ingredients

Directions
Heat oven to 350ºF.

Make the brownie dough and place in greased 9x13 pan.

Make the chocolate chip cookie dough.

Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and light touch, spread it evenly over the batter. Or just flatten out the cookie dough and gently place on on the brownie batter.

Bake for 45 - 55 minutes, or until the cookie top is deep golden brown and firm. When a thin knife is inserted into the brownie layer it comes out with only faint streaks of moist chocolate. Cool to room temperature.

Source: Brown Eyed Baker - Adapted from Baking: From My Home to Yours by Dorie Greenspan

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Apple Muffins

Good if you have lots of apples! - Not a picturesque muffin but sure tasty! I think this would work well as a small bread loaf too.

Ingredients

2 eggs	2 cups flour
1/2 cup oil	1 1/2 tsp cinnamon
2 tsp vanilla	1 tsp baking soda
1 1/2 - 2 cups sugar	1/4 tsp baking powder
4 cups apples, peeled and dicedt	1 tsp salt
1 cup chopped nuts - Walnuts or Pecans are good

Directions
Cream together eggs, oil, vanilla, an sugar. Mix together flour, cinnamon, baking soda, baking powder and salt. Add to mixture. Stir in apples and nuts. Put in lined mammoth muffin tins.

Bake 350ºF for 30 minutes

NOTE: Original Recipe called for 3/4 cup oil and 2 cups sugar. I thought it was quite moist with the apples so I decrease the oil and if you use less sugar you don't get the crispy muffin top edges.

Source: My mother-in-law

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Blueberry Muffins

Ingredients

1 1/2 cup flour	1/4 cup oil
1/2 cup sugar	1/2 cup buttermilk
2 tsp baking powder	1 egg
1/2 tsp salt	1 cup blueberries (frozen or fresh)
1/2 tsp vanilla (optional)t

Directions
Mix dry ingredients. Mix wet ingredients. Add dry ingredients to wet. Fold in blueberries.

Bake at 375ºF for 20 to 25 minutes.

Streusel Topping (optional)
This makes a fair amount of topping

1/2 cup sugar	1/3 cup flour
1/2 tsp cinnamon	1/4 cup butter or margarine

Directions
Mix and sprinkle on top of muffins before baking.

Yields 9-10 regular size muffins.

Source: My Mom

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Thick and Chewy Chocolate Chip Cookies

I followed the tips on Brown Eyed Baker's blog and got perfection. Also read some of the comments there are other great tips located there as well. See Michelle's blog linked below!

Ingredients

2 cups + 2 T unbleached all purpose flour	1 cup packed (7 oz) light or dark brown sugar
1/2 tsp baking soda	1/2 cup (3 1/2 oz) granulated sugar
1/2 tsp salt	2 tsp vanilla extract
12 T (1 1/2 sticks) unsalted butter, melted and cooled until warm	1 large egg + 1 egg yolk (room temp)
1 to 1 1/2 cups semisweet chocolate chips

Directions
Heat oven to 325º F. Line 2 large baking sheets with parchment paper.

Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

Mix the butter and sugars until throughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

Using a 1/2 cup scoop roll the dough into a ball. Pull the ball in equal halves to make 2 cookies. Place the jagged side up on the cookie sheet, spacing them 2 1/2 inches apart.

Bake until the cookies are lightly golden brown and the outer edge starts to harden yet the centers are soft and puffy, 15 - 18 minutes, rotating the baking sheets front to back and top to bottom half way through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula

Source: Brown Eyed Baker and Baking Illustrated, page 434

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Homemade Mac & Cheese

Version 1
Ingredients

1 to 1 1/2 T unsalted Butter	2 cups cheese coarsely grated
7 tsp all purpose flour	8 oz dried macaroni
1 1/3 cup milk, heated

Directions
In a saucepan, melt butter over low heat. Whisk in the flour and cook the mixture. Add the milk in a stream, whisking. Heat mixture till hot, (should coat the back of a wooden spoon). Be careful not to boil. Stir in the cheese and cook until cheese is melted.

Cook the macaroni according to package instructions and drain well. Combine with cheese mixture and salt and pepper to taste.

Version 2
Ingredients

1 cup Cheddar / Marble Jack cheese	1/4 cup margarine
1 cup Velveeta cheese	Noodles and some milk

Directions
Melt ½ the margarine in a sauce pan. Add ½ cup cheddar and ½ cup Velveeta, melt it. Add a little milk so cheese doesn’t stick to the bottom. Add rest of margarine and cheese. Melt thoroughly. Stir continuously.

Prepare noodles and add sauce. Place in bowl and top with additional cheese.

Source: Many experiments to get it just right.

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Hot Turkey/Chicken Sandwiches

Works really well in a slow cooker

Ingredients

6 cups turkey, cut up	3 cups American cheese (or any yellow cheese)
1/2 cup Miracle Whip Salad Dressing	1 can cream of mushroom soup
1 1/2 cup celery, diced

Directions
Mix and bake 30 minutes covered at 350º F. Watch closely, as cheese will get hard.
Serve hot on Buns.

Source: Aunt Tammy

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Creamy Baked Chicken

This is one of my favorite go-to chicken recipes. Always a hit when guest come over.

Ingredients

6 chicken breast	1/3 cup white cooking wine or milk
Swiss or Marble Jack Cheese, sliced or shredded	2 cups Pepperidge Farm Seasoned stuffing (the blue bag - not cubbed)
1 can cream of chicken soup	1 stick butter, melted

Directions
place chicken in ungreased 9x13 glass pan. Top with cheese. In a bowl mix soup and wine/milk. Spoon over chicken evenly. Top with stuffing mix. Drizzle with butter. Bake at 350º F for 1 hour 15 minutes.

Source: My Mom (Recipe Roundup III - aka the Red Central Minnesota Christian School cookbook)

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Pizza Hot Dish

Pizza Hot Dish aka Pizza Casserole (for those who do not reside in Minnesota)

This is a recipe that is easily changeable to your favorite pizza topping. It freezes well too! I generally freeze after covering the meat sauce with cheese.

Ingredients

1 pkg (7 oz) noodles (spaghetti or elbow)	Italian Seasonings (oregano, basil, thyme, rosemary)
1/2 cup milk	1 jar (32 oz ) spaghetti sauce
1 egg, beaten	1 lb mozzarella cheese, shredded
1 lb hamberger	Pizza toppings (pepperoni, canadian bacon)
onion, pepper, garlic, etc - chopped

Directions
Cook noodles, drain and rinse. Place in a 9x13 pan. Mix milk and egg together then pour over noodles.

Brown hamburger in a large pan. When meat is just about done add onions, pepper, garlic and italian seasons to taste. Once fully cooked, drain and place back in to pan. Mix in spaghetti sauce. Add more Italian seasonings, if desired. Spoon over noodle mixture,

Cover meat mixture with mozzarella cheese. Top with desired pizza toppings.

Refrigerate over night or freeze. Take out to room temperature. Bake with foil on except last 15 minutes for 1 to 1 1/2 hour at 350º F.

Source: My Mom (Recipe Roundup III - aka the Red Central Minnesota Christian School cookbook)

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Lasagna Soup

Leftover are thicker the next day much like a casserole.  Add what vegetables you like and add more broth if desired.  Just remember to add more seasonings to taste.

Omit cheese or use Dairy-free alternative to make Dairy-free. 

Ingredients

1 lb hamberger	1 quart diced tomatoes (2 cans 15 oz)
1 onion, chopped	1 can (15 oz) tomato sauce
1 bell pepper, chopped	2 tsp oregano
3 cloves garlic, minced	2 tsp Basil and 1 tsp thyme or 1 T italian seasoning
1 T brown sugar, packed	1/2 tsp salt
1 quart (32 oz) chicken broth	1 box (12 ox) mafalda noodles (mini lasagna noodles)
Parmesan Cheese & Mozzarella Cheese

Directions
In a large pan, combine hamburger, onion, bell pepper, and garlic. Cook over medium-high heat until meat is browned and cumulus. Drain well. Stir in brown sugar, chicken broth, diced tomatoes, tomato sauce, seasonings and salt. Bring to a boil. Add noodles and simmer until noodles are tender. Stir cheese in to soup or save it to top each bowl.

Source: Adapted from my sister-in-law & The Food Network - Paula Deen

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Mexican Lasagna

A great make-ahead meal to place in the freezer.

Ingredients

2 lbs ground hamburger	1 cup medium heat taco sauce or 1 can (14 oz) fire roasted tomatoes
2T chili powder	1 can corn, drained (or frozen)
2 tsp ground cumin	tortillas
1/2 an onion, chopped	2 1/2 cup shredded cheese (cheddar, marble jack, pepper jack all work well)
1 can (15 oz) black beans, drained

Directions
Preheat oven to 425º F.

Preheat a large sauce pan/skillet over medium high heat. Add hamburger, chili powder, cumin, onion and oil if necessary. Brown the meat, 5 minutes. Add taco sauce or fire roasted tomatoes, black beans, and corn. Heat the mixture through and salt to taste.

In 2 casserole dish (i normally do 1 big and 1 small) place a small layer of meat mixture on the bottom, just enough from keeping the tortillas from sticking. Build your layers with meat mixture, tortillas then cheese. Repeat: meat, tortilla, cheese again.

Place one of the dishes in the freezer for later use. Bake other pan for 12 - 15 mintues or until cheese is brown and bubbly. Serve with sour cream.

Source: Adapted from The Food Network - Rachael Ray

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Artichoke Dip

Recipe can easily be double. It always gets eaten

Ingredients

4 oz cream cheese	1/4 tsp dill weed
1/2 can drained chopped artichokes	1 to 2 cloves garlic
3 T sour cream	1/3 cup parmesan cheese
2 T mayonnaise

Directions
Mix ingredients together and bake for 30 minutes at 350 F. Serve with garlic toast or crackers

Makes 1 1/2 cups.

Source: Ilene Schneiderman

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Raspberry White Chocolate Cream Muffins

Tastes good with 1/2 apple and 1/2 raspberries

Ingredients

1 cup raspberries	3/4 cup sugar, separated
1/4 cup butter	1 egg
1/2 tsp almond extract	1/2 tsp vanilla
2 1/4 cup flour	1 T baking powder
1 cup half and half cream	1 cup finely chopped white chocolate chips

Directions
In a small bowl, toss raspberry and ¼ cup sugar; set aside.
In a large mixing bowl, cream butter and ½ cup sugar. Add egg and extracts. Combine flour, baking powder and salt; add to cream mixture alternately with the cream. Stir in chips and berries.
Fill greased muffin cups three-fourths full. Sprinkle raw sugar over batter.
Bake at 375°F for 25-30 minutes or until toothpick come out clean. Cool for 5 minutes before removing from pan to a wire rack.

Source: Taste of Home or All Recipes

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Rhubarb Apricot Freezer Jam

A jam recipe I can never get enough of. I keep it frozen as it is easily spreadable from the freezer

Ingredients

6 cups rhubarb

4 cups sugar

3 oz pkg apricot dry jello

1 can apricot pie filling

Directions
Mix rhubarb and sugar. Let sit in refrigerator overnight. cook 10 minutes. Add dry jello and pie filling stir well - Put in jam jars and freeze. (I did not let the rhubarb sit over night as other similar recipes didn't require this step)

Source: Ilene Schneiderman

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Zucchini, Broccoli and Cauliflower Pasta Salad

This is excellent side dish or a light main dish, very tasty. 

Omit cheese to make Dairy-free

Ingredients

8 oz corkscrew or bowtie pasta	½ cup thinly sliced scallions
5 cups broccoli & cauliflower, fresh or frozen	1 tsp minced garlic
2 T butter	1/2 to 1/3 cup grated Parmesan cheese
2 T oil	1/2 tsp salt
2 medium zucchini cut into 1/4 inch slices	Chicken (optional)

Directions
Cook pasta. Five minutes before end of cooking time, add broccoli.  Cover pot and return to boil.  Drain and rinse under cold water. Set aside.

In the same pot, heat butter and oil over high heat until butter stops foaming. Add zucchini, scallions and garlic; stir with a wooden spoon 2-3 times until lightly browned but zucchini is still crisp.

Add drained pasta and broccoli.  Stir to mix evenly.  Add cheese and seasonings.

Source: Dutton Christian School Cookbook 1988

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Zucchini Bread

Ingredients
                                                                 

3 eggs	3 cups flour
2 cups sugar	1 tsp salt
1 cup oil	1 to 1 1/2 tsp baking soda
1 tsp vanilla	1/2 tsp baking powder
2 cups grated zucchini	1 T cinnamon
	1/2 to 1 cup chopped nuts or raisins

Directions
Beat eggs well.  Add oil, sugar, vanilla and zucchini.  Beat well. Add flour and dry ingredients. Add nuts.  Bake at 350 º F for 1 hour or until done. Cool 10 minutes before removing from pan

Yields 2 loaves

Source: My Mom and my Mother-in-Law

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Chocolate Zucchini Cake

Ingredients

1/2 cup soft margarine	2 1/2 cups flour
1/4 cup oil	4 T cocoa
1 3/4 cup sugar	1 tsp baking soda
2 eggs	1/2 tsp baking powder
1 tsp vanilla	1/2 tsp cinnamon (optional)
1/2 cup buttermilk	1/2 tsp cloves (optional)
2 cups grated unpealed zucchini	1/2 chopped pecans (optional)
	1/2 cup chocolate chips

Directions
Combine margarine with oil and sugar. Slowly beat in eggs, vanilla & buttermilk. In a separate bowl, combine flour, cocoa, baking soda, baking powder, cinnamon (optional), and cloves (optional). Slowly beat flour mixture into creamed mixture. Add zucchini, chocolate chips and nuts. Pour into a floured 9x13 pan. Sprinkle with additional nuts and chocolate chips, if desired. Bake at 325° F for 40 to 45 minutes.

Cream Cheese Topping (optional)

3 oz cream cheese	2 1/4 cups powder sugar
1/4 cup margarine	1/2 tsp coconut flavor or vanilla extract

Updated: 8/13/10 - Decreased the oil amount from 1/2 cup to 1/4 cup..

Source: My Mom and my Mother-in-law

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Waffles

To make these a little sweeter and crunchier I add 3 T sugar and substitute 3/4 cup cornmeal for flour. 


Ingredients

1 3/4 cup flour	2 eggs, separated
1/2 tsp salt	1 1/4 cup milk
3 tsp baking powder	2 1/2 T melted butter & 1 T oil

Directions
Mix flour, salt and baking powder. Mix milk, egg yolks and butter and pour over dry ingredients and beat. In a separate bowl, beat egg whites till light and fluffy. Fold the egg whites just until blended.

Makes 6 Belgian waffles

Source: My mother-in-law

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Blueberry Buttermilk Pancakes

Can be easily cut in half for 2 people

Ingredients

Dry Ingredients	Other Ingredients
2 cups flour	2 large eggs
1/2 tsp salt	1/2 cup buttermilk
1/2 tsp baking powder	1 cup milk
1/2 tsp baking soda	3 T warm melted butter
2 T sugar	1 cup blueberries (omit if desired)
	1 T butter or oil

Directions
Mix the dry ingredients in a bowl. Mix the eggs, milk and buttermilk in a separate bowl. Add the wet ingredients to the dry ingredients. Mix until the batter just comes together. Add the melted butter. Mix lightly. Fold in the blueberries (or wait to add them once the batter has already been poured on the griddle - this will keep them from bleeding)

Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tablespoon of butter or oil. Ladle the pancake batter on the griddle to the desired size, usually about 5 to 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as easily as the first side. Serve immediately.

Serves 3-4 people

Source: Simple Recipes Food Blog

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Frozen Rhubarb Daiquiri

If you can't get all the soda in that is all right. I just mixed it in after scooping it into a glass. It make it more of a slushy.

Ingredients

6 cups chopped rhubarb	2 liter lemon-lime soda
1/2 cup water	1 can frozen Strawberry Daiquiri mix (or Limeaid or lemonade concentrate)
1 1/2 cup sugar	1 1/2 cup rum

Directions
Combine rhubarb (fresh or frozen works) and water and bring to a boil over medium heat. Stir in sugar and heat until sugar is dissolved and rhubarb is soft. Remove from heat and strain. Let liquid come to room temperature.

Combine remaining ingredients, add rhubarb juice, and freeze. Stir occasionally while mixture freezes.

Source: Somewhere on the Internet

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White-Chocolate Rhubarb Muffins

The batter tastes like sugar cookies and the white-chocolate helps balance the tartness of the rhubarb

Note: Very Dense

Ingredients

                                           

3/4 cup sugar	1 tsp baking powder
1/3 cup and 1 T butter	5 oz buttermilk
2 large eggs	3/4 lb rhubarb (if you add to much it becomes dense)
2 cups flour	6 oz white-chocolate (roughly chopped or chips)

Directions
Preheat oven to 425°F

Beat the butter and sugar until creamy. Add the eggs one at a time and beat for 30 seconds a piece.

Add the flour, then the buttermilk

Clean the rhubarb by generously cutting the ends of the stalks, then peeling off the fibrous skin.  Cut the rhubarb stalks into small bits, then fold into batter.  Add white-chocolate and work into the dough gently and quickly.

Line a regular size muffin tray with paper cups, fill the cupcake/muffin mixture up to the edge.  The rhubarb will take a lot of space initially then shrink as it cooks, while the dough will rise a little - leaving the muffins level with the edge of the paper.

Bake for 20 - 25 minutes - insert a toothpick to test doneness

Source: The Passionate Cook and Team Nelson

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Strawberry Rhubarb Ice Cream

I make this year round. It is a nice blend of sweet strawberries and tart rhubarb. If you want the taste of rhubarb then I would decrease the strawberries and increase the rhubarb.

Ingredients

2 cups chopped rhubarb (fresh or frozen)	1 cup milk
1/2 cup water	1 cup whipped cream
2 eggs	2 cups chopped strawberries (frozen works too)
2/3 cup granulated sugar	2 T chopped crystallized ginger (optional)

Directions
In a medium saucepan, bring the rhubarb and water to a simmer over medium heat. Cook, stirring occasionally, for 15 minutes or until rhubarb is soft and mixture resembles thick applesauce. Puree the rhubarb in a blender if you don't want chunks or push through a sieve with a back of a wooden spoon. Set aside.

In a bowl, whisk eggs and sugar until thicken and pale yellow. Set aside.

In a medium saucepan over medium-low heat, bring milk and cream to a simmer. Gradually whisk in the egg mixture.

Return entire mixture to a saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean, large bowl. Let cool to room temperature.

Stir in rhubarb mixture, strawberries and ginger. Cover and refrigerate until completely cold or overnight.

Transfer to an ice cream maker and freeze according to manufacture's instructions.

Source: Somewhere on the Internet

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Rhubarb Dessert

Ingredients

Crust:	2 cups flour
	1/4 cup sugar
	1 cup cold margarine
Filling:	2 – 2 1/4 cup sugar
	7 T flour
	1 cup whipping cream/td>
	3 beaten egg
	5 cups rhubarb, diced finely
Topping:	6 oz cream cheese
	1/2 cup sugar
	1/2 tsp vanilla
	1 cup whipped cream

Directions
Combine crust ingredients with pastry blender. Set in 9x13 inch non-greased pan.

Combine filling and pour over crust. Bake at 350°F for 45 to 50 minutes until custard is set. It can be a little jiggly it will set. Cool.

Beat topping together but whipped cream, then whip cream and fold into topping mixture.

Source: My mother-in-law

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Championship Bean Dip

Very Tasty!

Ingredients

                                       

1 can refried beans	3/4 cup sour cream
1 cup salsa	3 oz cream cheese, softened
1 cup shredded Monterey Jack cheese	1 T chili powder
1 cup shredded Cheddar cheese	1/4 tsp ground cumin

Directions
In a large bowl, combine ingredients; transfer to a Crockpot. Cover and cook on high for 2 hours, or until heated through, stirring once or twice.

Serve with tortilla chips and salsa

Source: Some cookbook my mother-in-law had

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Blueberry Chicken Salad

Great Summer Meal!

Ingredients

2 tsp Dijon Mustard	1/4 cup olive oil
2 T diced onions	1 roasted chicken, meat torn into bite-size pieces (about 3 cups)
1/4 tsp rosemary	1 large Granny Smith, cut into 1/4-inch slices
2 T honey	1 1/2 cup green grapes
3 T freshly squeezed lime juice	1 1/2 cup blueberries
1 tsp salt	1/2 cup pecans
1/2 tsp freshly ground back pepper	1/2 cup crumbled low-fat feta cheese

Directions
In a small bowl, whisk together the mustard, shallot, honey, lime juice, salt, pepper and rosemary. Slowly whisk in the olive oil to make an emulsion.

In a large bowl, combine the chicken, apples, grapes, blueberries, pecans, and feta cheese. Toss well.

Pour the dressing over the salad and toss just to coat thoroughly. Serve immediately or cover and refrigerate for up to 2 days.

Source: Adapted from The Marshall Field's Cookbook

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Breakfast Pizza

Recipe is easily doubled, just place in jelly roll pan.

Ingredients

1 lb sausage, browned	1/2 tsp salt
1 pkg crescent rolls	2 cups frozen hash browns, thawed
5 eggs	1 - 1 1/2 cups Cheddar cheese, shredded
1/4 cup milk	2 T Parmesan cheese

Directions
Unroll crescent rolls and press in a 9x13 pan. Spoon sausage over crust, sprinkle hash browns, sprinkle cheese over hash browns. Beat together eggs, milk, salt, and pour over top. Sprinkle on Parmesan.

Bake at 375° F for 25 to 30 minutes and serve.

Updated 8/22/10 - Changed hash browns from 1 cup to 2 cups and Cheddar Cheese from 1 cup to 1 1/2 cups.

Source: My mother-in-law

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Baked Meatballs

Taste delicious with Spaghetti or just plan.

Ingredients

3/4 lb ground pork	1/2 tsp dried basil
3/4 lb ground round	1/2 tsp dried parsley
5 oz spinach, roughly chopped	1 tsp garlic powder
1/2 cup finely grated Parmesan	1 tsp salt
1 whole egg	1/2 tsp red pepper flakes
	1/2 cup bread crumbs, divided

Directions
Preheat the oven to 400° F

In a large mixing bowl, combine pork, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and ¼ cup of bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weight meatballs into 1 1/2 oz portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups.

Bake for 20 minutes or until golden and cooked through.

Source: Adopted from Food Network - Alton Brown

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