Frank's Heinz 57 Meatballs

These meatballs were created purely from "throwing in this and that" until it looked right. In fact I still don't know what to call them. If you make them and come up with a good idea.... let me know. :) The flavor of these meatballs was amazing! They don't look pretty.... no matter how hard I tried to take pictures from different angles. However, you won't be disappointed. And don't let the Frank's Red Hot Sauce throw you off. There's not a lot in the recipe and it just gives it a great flavor. They're not spicy by any means. My kids loved them!

1 lb hamburger, thawed
1/3 cup Italian style bread crumbs
2 Tbsp Heinz 57
2 tsp Frank's Red Hot Sauce, original flavor
1 tsp minced onions
1/2 tsp minced garlic

In a large bowl, mix all ingredients together. (Note, I accidentally put in an egg. It doesn't need it. In fact, it is better without it.)

Now, I don't normally like the smell of ground beef (especially when I'm pregnant), but the smell of this was so yummy! I couldn't wait to see what the end result would be.Using an ice cream scoop (and plastic gloves if desired), roll mixture into about 1 inch balls.
Place in glass baking dish. This made 24 meatballs.Bake at 375 for 20 minutes. Turn over and bake an additional 10 minutes.Serve with your choice of side dish. We did loaded mashed potatoes and a salad. The kids liked dipping their meatballs in Bullseye BBQ sauce. With or without sauce, they were super delicious! I'll be posting the recipe for loaded mashed potatoes on Monday.

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from Ivy in New Zealand
This is my husband's all time favorite from his days in New Zealand. Thanks to Ivy for the recipe and beautiful pictures.

3 egg whites
1 teaspoon malt vinegar
3 tablespoons cold water
1 teaspoon vanilla essence
1 cup caster sugar
3 teaspoons cornflour

Preheat oven to 300 (150ÂșC).
Using an electric mixer, beat egg whites until stiff. Add water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour.

Line an oven tray with baking paper. Draw an 8 inch (22 cm) circle on the baking paper. Spread the Pavlova to within 3/4 inch (2 cm) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface over, still while maintaining the shape.

Bake Pavlova for 45 minutes, then leave to cool in the oven.
When cool, carefully lift Pavlova onto a serving plate. Decorate with whipped cream and any topping you may want.
This serves up to 6 people.

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Chocolate Chip Cheesecake Bars

This recipe is one of our favorite family recipes. However, so often we forget to take pictures because we're usually taking them to some potluck kind of get-together. So I made this recipe the other day for us and just a few friends and actually remembered to take pictures. I figured I'd repost it so you can see how delectably delicious it really is. Hope you enjoy!

Cookie Crust:
3/4 cup shortening
3/4 cup sugar
1/3 cup brown sugar
1 egg
1 1/2 tsp vanilla
1 1/2 cups flour
1 tsp salt
3/4 tsp baking soda
1 cup mini chocolate chips

2 pkgs softened cream cheese
3/4 cup sugar
2 eggs
1 tsp vanilla

In a mixing bowl, cream shortening and sugars.

Beat in egg & vanilla.Combine the flour, salt, and baking soda; add to the creamed mixture & mix well.Fold in the chocolate chips with spoon.Set aside 1/3 cup dough for topping.Press remaining dough into a greased 9x13 inch pan.Bake at 350 for 8 minutes.Meanwhile, in a mixing bowl, beat cream cheese & sugar until smooth. Add eggs and vanilla; mix well.Spoon over crust. Crumble reserved dough over filling.Bake at 350 for 35-40 min or until lightly golden brown. Cool on a wire rack.Cut into bars. Cover & store remaining bars (if any) in the fridge.

Note: If desired, add 3/4 cup chopped pecans or walnuts to cookie dough when adding the chocolate chips.

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Mom's Breadsticks

from mom
This was my mom's go-to breadstick recipe growing up. I haven't seen a recipe that uses malted milk powder, but it adds a great taste. All I know is these breadsticks were always a welcome sight in our home growing up.

1 Tbsp yeast
1 1/2 cups water
1 Tbsp malted milk powder
1 Tbsp sugar
3/4 tsp salt
Gradually add 4 to 4 1/2 cups flour

Add first 5 ingredients, then flour. Knead lightly. Divide into sticks 1/2 inch wide. Brush with melted butter and sprinkle with seasoned salt or coarse salt, Parmesan cheese, or sesame seeds. Let rise 15-30 minutes. Bake at 400 for 15 minutes.

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Twisty Breadsticks

from Tami
These breadsticks are so divine. They go perfectly with soups, pasta, etc. My neighbor makes these and I have been dying to get her recipe for awhile now. As wonderful as they taste, I thought they would be hard to make but they're surprisingly simple. I wish I had thought to take a better picture to really showcase these. You're just going to have to take my word, every neighbor in my neighborhood's word, as well as my family's word that they're wonderful. :)

1 1/2 cups water
1 Tbsp SAF yeast
2 Tbsp sugar
1 tsp salt
2 cups flour
Additional 1 1/2 cups flour

Lawry's Garlic Salt (course ground with parsley)

In a mixer (bosch or bread machine), add water then yeast. Pour sugar over top. Then add salt and 2 cups flour. Mix until smooth. Then add an additional 1 1/2 cups flour. Mix and knead.

Roll out on lightly floured/greased surface depending on the stickiness of your dough. Cut dough into long strips. Melt 1 cube of butter and pour onto cookie sheet. Dip strip in butter. Fold in half (long-wise) and twist into a twisty breadstick. Place on cookie sheet and repeat with remaining strips. Sprinkle parmesan cheese and garlic salt over breadsticks.

Let rise until double in size. Bake at 400 for 15 minutes. Serve warm with desired meal.

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Parmesan Chicken

adapted from the Lion House cookbook

I have a couple of recipes for Parmesan Chicken and this one is our family favorite. It's easy to throw together and it tastes great every time. Also, if I don't want to make a lot, it is easy to store the remaining crumb mixture in the fridge for another day.

1 cup finely crushed corn flakes (I do this in a ziploc bag with rolling pin)

1/2 cup parmesan cheese (the powdered stuff)

1 pkg dry Ranch dressing mix


4 large chicken breasts, I cut mine in half so they are thinner

Olive Oil

Combine corn flake crumbs, parmesan, and Ranch dressing mix. I prefer to do this on large plate. I find it is easier to coat the chicken that way. Also, if it doesn't look like there's enough parmesan, go ahead and sprinkle some more in. A half cup is not a cut and dry measurement. (Note: if you are making this for fewer people, just put part of the mixture you're not using in a ziploc bag in the fridge to use another day! It stays good for quite awhile.)

Preheat oil in a pan on the stove. Olive oil should not be above medium heat. (If you do it on medium, it should brown perfectly and be slow cooked to tender perfection!) Dip chicken in milk and then coat well with crumb mixture. Put in pan and brown well on each side. Depending on time and desire, you can either cook these half way and finish in the oven (at 375 for 25 minutes) or you can cook them fully on the stove. I kind of like it on the stovetop because they stay crisp. My family also prefers to serve them over the noodles and sauce rather than pouring the sauce over the chicken and baking it. We just use whatever sauce and noodles we have on hand. We're not gourmet when it comes to that kind of stuff. :)

Serve with desired vegetable and, of course, breadsticks. I'll be posting the recipe for the breadsticks soon. They're so delectable and fluffy. You'll be reaching for more, I promise.

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Cookie Cutter Eggs

aka "Shape Eggs"

As gross as this may sound to some of you, this idea came to me as a stroke of genius to help my little boy. He didn't eat food until he was 2 (and that was with the help of a therapist). We learned that his eating problem was because of his sensory problems. And we learned that his sensory problems were because he has autism. It is mild but it's still very much there. Anyway, he was sick of eating eggs the same old way... fried or scrambled. But he wouldn't eat them with stuff mixed in. So this idea came to me one day. And it has been a wonderful hit ever since. He requests these eggs at least once a week.

Salt & Pepper

Preheat a medium sized pan on stove at just above medium heat. Break desired amount of eggs in a bowl. We usually do 4. Add a very small amount of milk. Sprinkle salt and pepper. Beat with a fork. Put a little butter in the pan so the eggs don't stick. Make sure it is spread all around the bottom of the pan. I've used Pam. I've found butter does a better job of not sticking for some reason with these eggs.

Cook these eggs almost like an omelet (except you don't fold it in half). Pour eggs into pan and allow them to cook on one side. They'll start to be a little done on the top, too, but you don't want to burn the bottom. Carefully, but quickly, flip it over with a turner. You might have a little bit of egg fly out of the pan. It's okay. Let the other side cook. Once done, remove from heat and place on a plate. Get your cookie cutters ready!

I took this picture before I had cut one of the shapes. My son refers to the circle ones as moon eggs (eventhough he knows what a circle is).Continue with other shapes, being careful to use as much of the egg as possible. I usually don't have hardly anything left over. When I do, I just eat those myself. :) It is fun to change the shapes up for different holidays/seasons. These are our basic shapes. My son calls the crescent moon "banana eggs." Whatever works!Put all the shapes on a plate and serve with desired side dipping sauce. It's usually ketchup for my kids but you never know what they'll ask for. However, there's never any shapes left. They ALL get eaten every time.

If you want to make a larger batch, just use a bigger pan or two medium pans.

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Chicken & Stuffing

This is a re-post of a very old post. I finally remembered to take a picture. It isn't a fancy dish, but it is fast and easy to make. And never disappoints for flavor. It is always one I know my kids will eat. :)
from Amy

3-4 chicken breasts or 8+ tenderloins
Cheese , grated
1-2 cans of cream of chicken soup (depending on how saucy you want it)
1 box stuffing (I use stovetop)
salt and pepper

Bake chicken breasts (or the tenderloins) in casserole dish for about 45 minutes at 350. Remove from pan and cut up in strips or cubes, whichever you prefer. You can do them as whole (if you did tenderloins) or cut them up. I find it is easier to have them cut up a bit for my younger kids. Pour out any juices from dish, and place chicken back in casserole dish. Sprinkle them with salt and pepper. Cover with a layer of cheese,Then cover with soup (undiluted). I usually use two cans or one large family size can depending on how much chicken I used. I like it more saucy. But others might not.Mix dressing as directed on the box (but don't cook it)......and put on top of soup in dish.Bake at 350 for 35-40 minutes. Serve with desired vegetables.

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