Sweet Barbecue Meatballs

February 19, 2014 Leave a Comment
Sweet Barbecue Meatballs

Sweet Barbecue Meatballs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

The sweet, thick barbecue sauce clings to large tasty meatballs.  This recipe is one of my favorites to take to potlucks or to serve as a meal after harvest.

        Marion Tipton                                                                  Phoenix, Arizona

 

Sweet Barbecue Meatballs Recipe

Sweet Barbecue Meatballs

1 cup quick-cooking oats

1 egg

1/3 cup evaporated milk

¾ tsp. chili powder

¾ tsp. salt

¼ tsp. pepper

1/8 tsp. garlic powder

1 ½ lbs. ground pork

1 cup ketchup

¾ cup packed brown sugar

2 ½ tsp. liquid smoke, optional

½ tsp. lemon juice

In a large bowl, combine the first seven ingredients.  Crumble pork over mixture and mix well.  Shape into 2 inch balls.  Place meatballs on a greased rack in a shallow baking pan.  Bake, uncovered, at 375 F. for 20-25 minutes or until a thermometer reads 160 F.  Drain on paper towels.  Transfer to an ungreased 2 quart baking dish.

Meanwhile, in a saucepan, combine ketchup, brown sugar, liquid smoke if desired and lemon juice; cook and stir until brown sugar is dissolved.  Pour over meatballs.  Bake, uncovered, at 375 F. for 10-15 minutes longer or until heated through.             6 servings

 

(Recipe for Sweet Barbecue Meatballs was on www.tasteofhome.com, 2014)

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Cranberry Apple Crisp

December 29, 2013 Leave a Comment

 

Cranberry Apple Crisp

Cranberry Apple Crisp

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

THIS IS a wonderful dessert for fall, when both cranberries and apples are in season.  The fruits are quite compatible in flavor and color, and they help make any table look festive and inviting.  A dear friend from California shared this recipe with me years ago, and it’s always been a big hit whenever I’ve served it.

        Martha Sue Stroud                                                                         Clarksville, Texas

 

Cranberry Apple Crisp Recipe

Cranberry apple Crisp

3 cups chopped peeled tart apples

2 cups fresh or frozen cranberries

1 cup sugar

3 Tbsp. flour

Topping:   1 ½ cups quick-cooking oats

½ cup flour

½ cup packed brown sugar

½ cup butter, melted

¼ cup chopped pecans

Combine apples, cranberries, sugar and flour.  Pour into a greased 11×7 inch baking dish.  In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture.  Bake at 350 F. for 50-55 minutes or until fruit is tender.              6-8 servings

 

(Recipe for Cranberry Apple Crisp was on www.tasteofhome.com, 2013)

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Chocolaty Double Crunchers

November 16, 2013 Leave a Comment
Chocolaty Double Crunchers

Chocolaty Double Crunchers

 

I first tried these fun crispy cookies at a family picnic when I was a child.  Packed with oats, cornflakes and coconut, they quickly became a “regular” at our house.  Years later, I still make them for my own family.

         Cheryl Johnson                                                       Upper Marlboro, Maryland

 

Chocolaty Double Crunchers Recipe

Chocolaty Double Crunchers

½ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 egg

½ tsp. vanilla

1 cup flour

½ tsp. baking soda

¼ tsp. salt

1 cup quick-cooking oats

1 cup crushed cornflakes

½ cup flaked coconut

Filling:   2 packages (3 oz. each) cream cheese, softened

1 ½ cup confectioners’ sugar

2 cups (12 oz.) semi-sweet chocolate chips, melted

 

In a large bowl, cream butter and sugars until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.  Stir in the oats, cornflakes and coconut.

Shape into 1 inch balls and place 2 inches apart on greased baking sheets.  Flatten with a glass dipped lightly in flour.  Bake at 350 F. for 8-10 minutes or until lightly browned.  Remove to wire racks to cool.

For filling, beat cream cheese and sugar until smooth.  Beat in chocolate.  Spread about 1 tablespoon on half of the cookies and top each with another cookie.  Store in refrigerator.            2 dozen

(Recipe for Chocolaty Double Crunchers came from tasteofhome.com)

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Peekaberry Boos Recipe

September 4, 2012 Leave a Comment

Peekaberry Boos Cookies

I had made the Peekaberry Boos Cookies Recipe for my Thanksgiving cookie trays.  The first time I had made them, they turned out to be TOO BIG.  So when you make these cookies, try not to make them too large when putting them on the cookie sheets.

Peekaberry Boos Recipe 

Peekaberry Boos

1 cup firmly packed brown sugar

¾ cup sugar

1 cup margarine, softened

½ cup water

1 tsp. almond extract

2 eggs

3 cups flour

2 cups quick-cooking rolled oats

1 tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

2/3 cup seedless raspberry preserves

Heat oven to 375F.  In large bowl, beat brown sugar, sugar and margarine until light and fluffy.  Add water, almond extract and eggs; blend well (mixture will look curdled.)  Stir in flour, rolled oats, baking soda, salt and cinnamon; mix well.  Drop by rounded teaspoonfuls 2 inch apart onto ungreased cookie sheets.  With spoon, make imprint in center of each cookie.  Fill each imprint with ½ teaspoon preserves.  Drop scant teaspoonful of dough over preserves on each cookie.  Bake 375F.for 11 to 13 minutes or until light golden brown.  Immediately remove from cookie sheets.  4 ½ to 5 dozen cookies.

(Recipe for the Peekaberry Boos Cookie Recipe is from Pillsbury Classic Cookbooks, page 22, October 1989)

 

Hope you enjoyed the Peekaberry Boos Cookie Recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Easy Kitchen Sink Cookies Recipe

August 20, 2012 Leave a Comment

Easy Kitchen Sink Cookies

Recipes provided courtesy of Taste of Home.  Find more great recipes at

www.tasteofhome.com.

 

Crisp on the outside and soft inside, these goodies are packed with oats, coconut, chocolate and tons of flavor.

                                                                                        Brittney Musgrove Dallas, Georgia

 

Easy Kitchen Sink Cookies Recipe

Easy Kitchen Sink Cookies

1 cup butter, softened

1 ¼ cups packed brown sugar

2 eggs

3 tsp. vanilla

2 tsp. 2% milk

2 cups quick-cooking oats

1 ¾ cups flour

1 tsp. baking soda

½ tsp. salt

¼ tsp. ground nutmeg

1 cup (6 oz.) semi-sweet chocolate chips

1/3 cup Reese’s pieces

1/3 cup flaked coconut

1/3 cup chopped walnuts

1/3 cup milk chocolate M&M’s

Preheat oven to 375F.  In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in the eggs, vanilla and milk.  Combine the oats, flour, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.

Drop by rounded tablespoonful’s 3 inches apart onto ungreased baking sheets.  Flatten slightly with the bottom of a glass coated with cooking spray.

Bake at 375F. for 8 – 10 minutes or until golden brown.  Cool for 1 minute before removing from pans to wire racks.      5 dozen

 

(Recipe for Easy Kitchen Sink Cookies Recipe was in the Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

 

Hope you enjoyed the Easy Kitchen Sink Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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