By far, this is the recipe that Jen loves the most and always hopes for when they come for dinner and games. Here you go. Happy New Year's Eve!
I love having meatballs in the freezer, so this normal recipe for a set of appetizer meatballs normally gets made in either five or ten pound sessions. These are great for appetizers, spaghetti and meatballs, meatball sandwiches, or just a main dish with a baked potato on the side.
Ingredients:
1 lb ground beef
1 medium onion, chopped (about ½ a cup)
1/3 cup dry bread crumbs (I normally use Italian or I use Stove Top Stuffing Mix)
¼ cup milk
1 egg
1 teaspoon salt
1/8 teaspoon pepper
You can add any vegetable that you would like to the mixture (green bell peppers, carrots, zucchini, mushrooms). Use up what is in the fridge and you can puree to hide from kids!
This is also where you can add anything of your liking. The above is a great base recipe that I use and change for nearly every recipe!
Directions:
Mix ground beef, onion, crumbs, milk, egg, salt, and pepper.
Shape mixtures into thirty 1-inch balls.
Place in ungreased 13x9x2 inch baking pan.
Cook uncovered in 400 degree oven until done, about 15 minutes.
I do not like to bake my meatballs in the oven. I prefer to use a counter top electric skillet. I heat it to 400 degrees and place meatballs in batches. As the meatballs cook (4 minutes or so) I flip them so that all sides are nice and browned and crispy.
To Freeze:
Place meatballs on ungreased cookie sheet; freeze uncovered until firm, about 20 minutes. This allows for partial freezing and prevents the meatballs from sticking together in the freezer. Place in plastic bag and use as needed. Since they are already cooked, you will only need to heat in the microwave or in your sauce.
Friday, December 31, 2010
Friday, December 24, 2010
Cranberry Salsa
I love salsa, so the past few babysitting jobs, there has been Cranberry Salsa from a local deli. I can't find a recipe from them, but here is one that is just as tasty.
This one is great for holiday parties and gives a great twist to original salsa. Serve with corn or pita chips.
"Made in minutes in a food processor, this sweet-tangy cranberry salsa gets its heat from a jalapeno pepper combined with chopped cilantro, green onions, lime juice, and sugar."
Ingredients:
1 (12 ounce) bag cranberries, fresh or
frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch
lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/4 cup white sugar
1 pinch salt
Directions:
1. Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
This one is great for holiday parties and gives a great twist to original salsa. Serve with corn or pita chips.
"Made in minutes in a food processor, this sweet-tangy cranberry salsa gets its heat from a jalapeno pepper combined with chopped cilantro, green onions, lime juice, and sugar."
Ingredients:
1 (12 ounce) bag cranberries, fresh or
frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch
lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/4 cup white sugar
1 pinch salt
Directions:
1. Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
Friday, December 17, 2010
Monkey Bread
This post gets a shout out to our wonderful friends the Gambills. We had a Christmas party last weekend and it was a breakfast theme. Angela G. brought Monkey Bread. While I have never made this myself, it is such a simple recipe, that I think that I just might make it for Christmas breakfast at the Newby's this year.
Ingredients:
1/2 cup of sugar
1 teaspoon cinnamon
2 big cans or 3 small cans of Pillsbury Grands Homestyle Biscuits
1 cup of firmly packed brown sugar
3/4 cup of butter, melted
(you can add 1/2 cup of walnuts and/or raisins)
Directions
1. Heat oven to 350 degrees and grease a tube pan.
2. Mix sugar and cinnamon in large ziploc bag. Separate dough and it into bite sized pieces. Shake dough in bag to coat, and place pieces in pan.
3. Mix brown sugar and butter, pour over biscuits.
4. Bake 28 to 32 minutes, until golden brown, and not doughy.
Cool for 10 min, turn upside on serving plate, and serve warm.
Ingredients:
1/2 cup of sugar
1 teaspoon cinnamon
2 big cans or 3 small cans of Pillsbury Grands Homestyle Biscuits
1 cup of firmly packed brown sugar
3/4 cup of butter, melted
(you can add 1/2 cup of walnuts and/or raisins)
Directions
1. Heat oven to 350 degrees and grease a tube pan.
2. Mix sugar and cinnamon in large ziploc bag. Separate dough and it into bite sized pieces. Shake dough in bag to coat, and place pieces in pan.
3. Mix brown sugar and butter, pour over biscuits.
4. Bake 28 to 32 minutes, until golden brown, and not doughy.
Cool for 10 min, turn upside on serving plate, and serve warm.
Thursday, December 16, 2010
Lasagna Rolls
We have been going to a lot of potlucks lately, and here is a classic that I turn to if I have time to make them. These are great to make ahead of time and freeze without the sauce and then you just need to add the sauce.
Lasagna Rolls come in many different varieties, just like lasagnas. In the same way, whatever you would put in a lasagna can go in the roll ups.
You can also easily make them vegetarian style and just not add meat to the sauce. I have made these with just spinach in the lasagna and the sauce without the meat. You could also do an Alfredo sauce with the spinach!
Sauce-
1 lb ground beef (or you could use ground turkey)
1 onion, chopped
4 cloves garlic, minced
4 c. Spaghetti sauce (you can use your favorite spaghetti sauce or you can make your own)
Filling-
2 c. cottage cheese (I use Ricotta)
1/2 cup grated Parmesan cheese
1 egg (lightly beaten)
1 Tbsp. parsley
1/2 tsp onion powder
1/4 tsp. garlic powder
salt & pepper, to taste
9 lasagna noodles (cooked)
1 c. shredded mozzarella cheese
In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add spaghetti sauce and simmer for about 15 minutes. Spread half of the meat sauce on the bottom of a glass baking dish.
In a bowl combine cottage cheese, Parmesan cheese, egg, parsley, onion powder, garlic powder, salt and pepper.
Spread a little of the cheese mixture evenly over each lasagna noodle.Roll up and place seam side down in rows in the baking dish. Top with remaining sauce.
Bake in the oven at 375 degrees for 30-35 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.
Lasagna Rolls come in many different varieties, just like lasagnas. In the same way, whatever you would put in a lasagna can go in the roll ups.
You can also easily make them vegetarian style and just not add meat to the sauce. I have made these with just spinach in the lasagna and the sauce without the meat. You could also do an Alfredo sauce with the spinach!
Sauce-
1 lb ground beef (or you could use ground turkey)
1 onion, chopped
4 cloves garlic, minced
4 c. Spaghetti sauce (you can use your favorite spaghetti sauce or you can make your own)
Filling-
2 c. cottage cheese (I use Ricotta)
1/2 cup grated Parmesan cheese
1 egg (lightly beaten)
1 Tbsp. parsley
1/2 tsp onion powder
1/4 tsp. garlic powder
salt & pepper, to taste
9 lasagna noodles (cooked)
1 c. shredded mozzarella cheese
In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add spaghetti sauce and simmer for about 15 minutes. Spread half of the meat sauce on the bottom of a glass baking dish.
In a bowl combine cottage cheese, Parmesan cheese, egg, parsley, onion powder, garlic powder, salt and pepper.
Spread a little of the cheese mixture evenly over each lasagna noodle.Roll up and place seam side down in rows in the baking dish. Top with remaining sauce.
Bake in the oven at 375 degrees for 30-35 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.
Friday, December 10, 2010
Twice Baked Potatoes
I (Angela) grew up on my mom making twice baked potatoes, and I have to say that I love them. I started making these about a year ago in our own household and have used a lot of different methods, but here is the basic recipe which anything and everything can be added too!
Twice Baked Potatoes
Ingredients:
Potatoes
Salt
Pepper
Sour Cream
Butter
Cheese
Garlic
Onions
Bacon Bits
Veggies
**Whatever you have on hand you can add in. Whatever you would eat on a potato can go into twice baked potatoes.
This is a very flexible and adaptable recipe.
1) Take as many potatoes as you want to bake, wash well, and prick the skins with a fork in several places. Bake until done. Temperature does not matter - just use whatever setting it is on. Check after 30 minutes, turn or rotate in the oven as needed. (HINT: bake them while you are baking a casserole or breads on the bottom oven shelf and save re-heating your kitchen!)
The other option is to heat them in the microwave until they are soft.
2) Put potatoes on a wire rack to cool. Once they are able to be handled without scorching your fingers, (sometimes I use a pot holder and still do it while they are hot if I am short on time) slice the potatoes in half lengthwise. Scoop out the innards with a spoon and dump them into a large bowl. Set hollowed shells aside on a cookie sheet.
3)Take innards and mash them with a small quantity of butter and sour cream. If you would like to season them, add salt and pepper. At this point you can add anything and everything you want in your potato. I sometimes add sauteed garlic and onions, bacon bits, veggies, whatever you want.
4) Spoon potatoes back into shell. Top with shredded cheese
5)Bake at 400 degrees for 10 minutes or until heated through and cheese is bubbly.
Brian loves these are they are great to make for a big party. The last time I made them, I only did it with butter, sour cream, bacon, and cheese. I accidentally cooked them a little longer and they came out like potato skins. They were yummy.
Twice Baked Potatoes
Ingredients:
Potatoes
Salt
Pepper
Sour Cream
Butter
Cheese
Garlic
Onions
Bacon Bits
Veggies
**Whatever you have on hand you can add in. Whatever you would eat on a potato can go into twice baked potatoes.
This is a very flexible and adaptable recipe.
1) Take as many potatoes as you want to bake, wash well, and prick the skins with a fork in several places. Bake until done. Temperature does not matter - just use whatever setting it is on. Check after 30 minutes, turn or rotate in the oven as needed. (HINT: bake them while you are baking a casserole or breads on the bottom oven shelf and save re-heating your kitchen!)
The other option is to heat them in the microwave until they are soft.
2) Put potatoes on a wire rack to cool. Once they are able to be handled without scorching your fingers, (sometimes I use a pot holder and still do it while they are hot if I am short on time) slice the potatoes in half lengthwise. Scoop out the innards with a spoon and dump them into a large bowl. Set hollowed shells aside on a cookie sheet.
3)Take innards and mash them with a small quantity of butter and sour cream. If you would like to season them, add salt and pepper. At this point you can add anything and everything you want in your potato. I sometimes add sauteed garlic and onions, bacon bits, veggies, whatever you want.
4) Spoon potatoes back into shell. Top with shredded cheese
5)Bake at 400 degrees for 10 minutes or until heated through and cheese is bubbly.
Brian loves these are they are great to make for a big party. The last time I made them, I only did it with butter, sour cream, bacon, and cheese. I accidentally cooked them a little longer and they came out like potato skins. They were yummy.
Monday, November 29, 2010
Simple King Ranch Chicken
Brian and I were at the grocery store yesterday and found chicken legs for less than $2.00 a package. Due to this, we picked up four. I had room in my freezer for three, but had to cook one. Brian has been mentioning that he would like to have more variety in our meals, so this is where this recipe came from.
King Ranch Chicken
INGREDIENTS:
3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)
1. Tear the tortillas into small pieces and line the bottom of a pan. I left mine whole
2. Mix together the soups, rotel and chicken and pour on 1/2 on top of the tortillas.
3. Top with tortillas.
4. Top with the rest of the soup and chicken mixture.
5. Top with cheddar cheese.
Bake at 350 for 30 minutes or until cheese is bubbly.
Last night I wasn't feeling good, so Brian had this and tortilla chips, but it would go great with a side salad or rice.
King Ranch Chicken
INGREDIENTS:
3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)
1. Tear the tortillas into small pieces and line the bottom of a pan. I left mine whole
2. Mix together the soups, rotel and chicken and pour on 1/2 on top of the tortillas.
3. Top with tortillas.
4. Top with the rest of the soup and chicken mixture.
5. Top with cheddar cheese.
Bake at 350 for 30 minutes or until cheese is bubbly.
Last night I wasn't feeling good, so Brian had this and tortilla chips, but it would go great with a side salad or rice.
Monday, November 22, 2010
Sausage Wonton Appetizers
Brian needed an appetizer for work, and I had sausage, wonton wrappers, and cheese in my pantry. Looked for a great recipe, and came up with this one. My mother-in-law also has made this for Super Bowl Parties in the past. This is great for the holidays coming up and easy to make!
Ingredients
1 (16 ounce) package wonton wrappers
1 pound sausage
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese --If you only have one type of cheese, just double the amount!
1/2 cup chopped black olives, drained--We left these out!
1 cup Ranch-style salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spray a miniature muffin pan with cooking spray.
Insert wonton wrappers into the muffin pan so as to form small cups.
Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing.
Fill the baked wonton wrapper cups with the mixture.
Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown.
Watch closely so the wonton wrappers do not burn.
These are great and can easily be doubled! Enjoy
Ingredients
1 (16 ounce) package wonton wrappers
1 pound sausage
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese --If you only have one type of cheese, just double the amount!
1/2 cup chopped black olives, drained--We left these out!
1 cup Ranch-style salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spray a miniature muffin pan with cooking spray.
Insert wonton wrappers into the muffin pan so as to form small cups.
Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing.
Fill the baked wonton wrapper cups with the mixture.
Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown.
Watch closely so the wonton wrappers do not burn.
These are great and can easily be doubled! Enjoy
Wednesday, November 17, 2010
Grandma Newby's Fudge
Since it is Thanksgiving, I just have to do a family recipe. Six years ago, I spent my first Thanksgiving away from my family and in another state. This was the first time I was able to meet Grandma and Grandpa Newby, as well as Grandma and Grandpa Gus!
Brian's grandma makes fudge every Thanksgiving, and it is one part that I know that Brian will be missing this Thanksgiving as we stay here in Texas. We have had the blessing to be able to go to Illinois every Thanksgiving except this year. While we will be missing our family there, we will also be enjoying this great recipe!
This summer, I also taught my sister how to make this fudge and it was a great bonding time to work together in the kitchen!
Grandma Newby’s Fudge Recipe
3 cups sugar
¾ cup margarine
2/3 cup evaporated milk
1 tsp vanilla
1-12 oz package semi-sweet chocolate chips
1-7 oz marshmallow crème
1 cup nuts (optional)
Combine sugar, margarine, and milk in heavy 2 ½ quart sauce pan. Bring to full rolling boil over medium heat. Stir constantly. Continue boiling for 5 minutes over medium heat or until candy-thermometer reaches 234 degrees. Stir constantly to prevent scorching. Remove from heat. Stir in chocolate chips until melted. Add marshmallow crème, vanilla, and nuts. Pour into a greased 13x9 inch pan. Cool at room temperature.
Brian's grandma makes fudge every Thanksgiving, and it is one part that I know that Brian will be missing this Thanksgiving as we stay here in Texas. We have had the blessing to be able to go to Illinois every Thanksgiving except this year. While we will be missing our family there, we will also be enjoying this great recipe!
This summer, I also taught my sister how to make this fudge and it was a great bonding time to work together in the kitchen!
Grandma Newby’s Fudge Recipe
3 cups sugar
¾ cup margarine
2/3 cup evaporated milk
1 tsp vanilla
1-12 oz package semi-sweet chocolate chips
1-7 oz marshmallow crème
1 cup nuts (optional)
Combine sugar, margarine, and milk in heavy 2 ½ quart sauce pan. Bring to full rolling boil over medium heat. Stir constantly. Continue boiling for 5 minutes over medium heat or until candy-thermometer reaches 234 degrees. Stir constantly to prevent scorching. Remove from heat. Stir in chocolate chips until melted. Add marshmallow crème, vanilla, and nuts. Pour into a greased 13x9 inch pan. Cool at room temperature.
Tuesday, November 16, 2010
Cake Balls
Brian loves dessert. This is one of those recipes that once you try them, you have to make them. I originally got the idea from my counter part at work, and then found a great recipe online from Paula Dean. I then made this recipe for my small group at church and it was a great hit. I have had people ask how to make it, so I figure it should go on the blog! The recipe is below with my tweeks added in.
Paula’s Cake Balls
Paula’s own version of this trendy sweet!
Serves: 36
Cook Time: 20 Minutes
Ingredients
· 1 (18.25 ounce) package cake mix
· 1 (16 ounce) container prepared cake frosting
· 6 ounces of chocolate flavored confectioners coating disks or bar (available in white chocolate, dark or milk) --I used almond bark!
· Food Coloring (optional)
Paula's Favorite Combinations:
*Red Velvet Cake/Cream Cheese Frosting and dipped in white chocolate coating
*Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating
*White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating
*Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating
*White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating
*French Vanilla Cake/White Chocolate Almond Frosting - Dipped in Chocolate Coating
*Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
*Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
*Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating
*Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating
Steps
Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight.
Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour.
Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white chocolate. Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray.
If the balls fall off the toothpick into the chocolate, they are not firm enough to work with and you'll need to place them back in the freezer for additional time
Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set. At this point you can drizzle other chocolate on the balls for decoration.
Serving Suggestions
Serve with a cold glass of milk!
Paula’s Cake Balls
Paula’s own version of this trendy sweet!
Serves: 36
Cook Time: 20 Minutes
Ingredients
· 1 (18.25 ounce) package cake mix
· 1 (16 ounce) container prepared cake frosting
· 6 ounces of chocolate flavored confectioners coating disks or bar (available in white chocolate, dark or milk) --I used almond bark!
· Food Coloring (optional)
Paula's Favorite Combinations:
*Red Velvet Cake/Cream Cheese Frosting and dipped in white chocolate coating
*Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating
*White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating
*Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating
*White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating
*French Vanilla Cake/White Chocolate Almond Frosting - Dipped in Chocolate Coating
*Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
*Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
*Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating
*Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating
Steps
Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight.
Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour.
Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white chocolate. Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray.
If the balls fall off the toothpick into the chocolate, they are not firm enough to work with and you'll need to place them back in the freezer for additional time
Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set. At this point you can drizzle other chocolate on the balls for decoration.
Serving Suggestions
Serve with a cold glass of milk!
Welcome
Welcome to the Newby Clan Recipes. I am looking forward to adding recipes as we use them and archive them for friends and family to use at their leisure!
I never follow a recipe exactly. I always add my own twist and flair to fit our needs as a family. I normally use what I have on hand in my pantry and deep freeze and adjust accordingly.
I will also be adding tidbits of where recipes came from to document the recipes and where they came from and why we made them and why they made this list!
Enjoy!
I never follow a recipe exactly. I always add my own twist and flair to fit our needs as a family. I normally use what I have on hand in my pantry and deep freeze and adjust accordingly.
I will also be adding tidbits of where recipes came from to document the recipes and where they came from and why we made them and why they made this list!
Enjoy!
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