GARLIC BUTTER SHRIMP PASTA RECIPE FOR TODAY

GARLIC BUTTER SHRIMP PASTA 

INGREDIENTS

4 tbsp. butter
1 lb. shrimp
kosher salt
Freshly ground black pepper
4 cloves garlic, minced
3/4 c. dry white wine
Juice of 1/2 lemon
pinch of crushed red pepper flakes
3/4 c. grated Parmesan, plus more for garnish
1 tbsp. Freshly Chopped Parsley
12 oz. cooked angel hair

DIRECTIONS

In a large skillet over medium heat, melt 1 tablespoon butter. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side. Transfer to a plate.
In the same skillet, add remaining butter and garlic. Cook until fragrant, 1 minute. Add wine, lemon juice, and crushed red pepper flakes and simmer 2 minutes, then add Parmesan and parsley and let cook 2 minutes more. Add cooked angel hair and shrimp and toss until completely combined. Garnish with Parmesan.

PERFECT PIE CRUST RECIPE FOR TODAY

PERFECT PIE CRUST

Single Crust:
1 1/3 cups All Purpose Flour
1/2 tsp.salt
1/2 cup well-chilled All Vegetable Shortening, I prefer Crisco
3 to 6 tablespoons ice cold water

Double Crust:
2 cups All Purpose Flour
1 tsp.salt
3/4 cup well-chilled All Vegetable Shortening, I prefer Crisco
4 to 8 tablespoons ice cold water

Directions:
Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

Sprinkle half the amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.

Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.

Shape dough into a ball for single pie crust. Divide dough in two for double crust Flatten ball(s) into 1/2-inch thick round disk(s).

For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes
or up to 2 days.

Roll dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

For a Single pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.

For a Double pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

For Pre baking Pie Crusts for a cream pie
Thoroughly prick bottom and sides of unbaked pie dough with fork to prevent
it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.

Crispy Orange Chicken with Fennel, Avocado and Orange Salad RECIPE FOR TODAY

Crispy Orange Chicken with Fennel, Avocado and Orange Salad

RECIPES
Crispy Orange Chicken with Fennel, Avocado and Orange Salad

Ingredients

1 to 1½ lbs Foster Farms Organic Boneless thin-sliced chicken breast fillets
1 tbls orange juice
1 tbls champagne vinegar (may substitute white wine vinegar)
2 tsp sugar
2 large navel oranges, zested (save one zested orange for later use)
2 tsp salt, divided
¾ tsp freshly ground black pepper, divided
2 tbls extra-virgin olive oil
1 large fennel bulb, trimmed
1 large avocado
1 serrano chile
½ cup flour
2 eggs
2 cups panko breadcrumbs
⅓ cup peanut oil

Directions

1. In large bowl, whisk together orange juice, champagne vinegar, sugar, one teaspoon orange zest, 1/2 teaspoon salt and ¼ teaspoon black pepper. Slowly whisk in olive oil. Set aside.

2. Cut white pith away from reserved zested orange; cut orange into small cubes.

3. Chop fennel bulb into small cubes. Peel avocado, remove pit and chop into small cubes. Cut chile in half lengthwise, remove and discard seeds and finely mince. Place orange pieces, fennel, avocado and chile in bowl containing dressing; toss gently and refrigerate while preparing chicken.

4. Preheat oven to 200° F. Place flour in shallow bowl; combine with remaining salt and pepper. In second shallow bowl, beat eggs well with fork. Place panko breadcrumbs in third shallow bowl; stir in zest from one orange.

5. In large skillet over medium high heat, warm peanut oil. Dredge each chicken fillet in flour mixture, then dip in eggs and coat with panko-orange mixture. Place coated chicken in hot oil and sauté, turning, about 5 minutes on each side, or until golden brown and cooked throughout. Remove chicken with tongs and place on bakers rack over a cookie sheet in oven to keep warm.

6. To serve, place salad on plates. Top each salad with one or two chicken fillets

Breakfast Skillet Potatoes RECIPE FOR TODAY

Breakfast Skillet Potatoes
4 pieces of bacon, sliced
3 sausage links, sliced
1/2 C. chopped onion
1/2 C. bell pepper, red or green
4 C. frozen shredded hashbrown potatoes
1/4 tsp. each salt and pepper
1/2 C. shredded cheddar cheese
pinch of parsley

Note: When bell peppers are on sale, buy them and chopped them up and freeze. Use when needed.
In a medium skillet, sauté bacon and sausage till bacon is crisp and sausage is browned. Add in the onions, peppers and hashbrowns and cook until potatoes are golden brown and veggies are tender. Add in salt and pepper and stir. Top with cheese and parsley.
source: JanetsAppalachianKitchen

Pasticetas o Galletas de Mantequilla RECIPE FOR TODAY

Pasticetas o Galletas de Mantequilla

Ingredientes:

250  Gr. de Harina

140  Gr. de Azúcar

140  Gr. Mantequilla

4  Yemas

1 Cuchara de Vainilla

1 Huevo batido  con una cucharada de agua fría (opcional)

Forma de Hacerse:

Se mezcla la harina con el azúcar y la mantequilla, bata perfectamente, añada las yemas y la vainilla y amase muy bien. Deje que la pasta repose en un lugar fresco durante 30 minutos, luego palotee la masa, corte las galletas con cortadores de galletas de figuras que usted más le gusten. En un recipiente bata un huevo y una cucharada de agua y barnice las galletas por encima (opcional). Hornee las galletas a 180°C por durante 15 minutos.

VANILLA BUTTER MELT AWAYS RECIPE FOR TODAY

VANILLA BUTTER MELTAWAYS

from https://www.thetaylor-house.com/

Ingredients You Need

• 1 Cup Unsalted Butter
• 1 Cup Sugar
• 1 Egg
• 1 Teaspoon Vanilla 
• 1/2 Teaspoon Salt
• 2 Cups All Purpose Flour
• 1/4 Teaspoon Baking Soda
• 1/4 Teaspoon Baking Powder

Instructions

Step 1 – In a stand mixer cream together the butter and sugar until it’s light and fluffy

Step 2 – Add the Egg and Vanilla to the sugar mixture

Step 3 – Next add the Flour, salt, soda and powder and combine well

Step 4 – Create 1-inch cookie balls and place on a cookie sheet lined with Silpat.

Step 5 – Flatten the cookies using the bottom of a glass and bake at 350 for 7 minutes.

Pull the cookies out when they appear to not be cooked completely, they will continue to cook on the pan.

Salvadoran Pupusas con Curtido RECIPE FOR TODAY

Salvadoran Pupusas con Curtido
Makes 8 pupusas

For the curtido (makes about 4 cups):
1/2 head cabbage, shredded
1 large carrot, grated
1/2 medium yellow onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 teaspoon dried oregano (preferably Mexican)
1/2 to 1 teaspoon red pepper flakes
For the pupusas:
2 cups masa harina
Pinch of salt
1 1/2 cup warm water
1 cup grated cheese: quesillo, queso fresco, Monterey Jack, or mozzarella
Vegetable oil

First, make the curtido: Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. Cover and refrigerate for at least 2 hours and preferably at least a day before serving.

Make the pupusas: Combine the masa harina, salt, and water in a mixing bowl. Knead to form a smooth, moist dough with a playdough-like consistency. If the mixture is too dry, add more water, one teaspoon at a time. If the mixture is too sticky, add more masa harina, one teaspoon at a time. Cover the bowl with a clean towel and let stand for 10 minutes.

With lightly oiled hands, form the dough into 8 balls about 2 inches in diameter. Using your thumb, make an indentation into one of the balls, forming a small cup. Fill the cup with 1 tablespoon of cheese and wrap the dough around the filling to seal it. Making sure that the filling does not leak, pat the dough back and forth between your hands to form a round disk about 1/4-inch thick. Repeat with the remaining balls.

Heat a lightly oiled skillet over medium-high heat. Cook the pupusas for 2 to 3 minutes on each side until golden brown. Serve while still warm with curtido on the side.

Recipe Notes

You can substitute 2 pounds fresh masa for the dough in this recipe.
The cheese filling may be combined or substituted with refried beans or cooked pork (called chicharrón in El Salvador, but not to be confused with fried pork rind). Loroco flower buds are also a traditional accompaniment to cheese; look for them in the frozen food section or preserved in jars at Central American markets.

Galletas de Mantequilla Tipo Pasticetas RECIPE FOR TODAY

Galletas de Mantequilla Tipo Pasticetas

TIEMPO: 45 min

Ingredientes

• 250 gramos de mantequilla a temperatura ambiente
• 
  
• 
  
• 240 gramos de harina cernida
• 
  
• 75 gramos de azúcar glass

Preparación

Precalentar el horno a 200º C.

Acremar la mantequilla con el azúcar por 15 minutos.

Incorporar la harina en forma envolvente.

Poner la mezcla en una duya y formar las galletas en una charola.

Hornear a 200º C por 15 a 20 minutos.

Sacar del horno y dejar enfriar.

Lemon or Lime Frozen Pie RECIPE FOR TODAY

Lemon or Lime Frozen Pie
1* EAGLE BRAND
3/4 CUP LEMON OR LIME JUICE
WHISK TIL THICKENS

FOLD INTO
1* 16 OZ COOL WHIP

POUR INTO 2 GRAHAM CRACKER CRUST.....
FREEZE

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce RECIPE FOR TODAY

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce

Ingredients
4 cups (8 slices) cubed white bread
½ cup raisins
2 cups milk
¼ cup butter
½ cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
½ teaspoon ground nutmeg
Sauce Ingredients:
½ cup butter
½ cup sugar
½ cup firmly packed brown sugar
½ cup heavy whipping cream
1 tablespoon vanilla
PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. 

SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator. 

LOADED Burger RECIPE FOR TODAY

LOADED Burger -- low carb living at it's BEST!!
Lean ground beef
1 packet of dry onion soup mix
Worcestershire sauce (as much or little to your liking)
Avocados
Slicing tomato
Romaine lettuce
Spicy chipotle sauce
American or cheese of choice
Sliced mushrooms and onions
1 TBSP garlic oil

Mix ground beef with onion soup mix and worcestershire sauce. Form into patties or sliders (as my little one prefers slider size burgers).
Sauté mushrooms and onions in garlic oil (could use olive oil as well) -- set aside. Slice up avocados, tomatoes and lettuce.
Now build your castle of a monstrous burger with NO bun -- trust me this was MORE than filling!! The chipotle sauce gives it a nice kick and minimal carbs (>1 gm per serving), better than ketchup!

Sweet Cornbread Cake RECIPE FOR TODAY

Sweet Cornbread Cake
Prep 10 m
Cook 45 m
Ready In 55 m

Ingredients
1 cup cornmeal 
3 cups all-purpose flour 
1 1/3 cups white sugar
2 tablespoons baking powder 
1 teaspoon salt
2/3 cup vegetable oil 
1/3 cup melted butter 
2 tablespoons honey 
4 eggs, beaten
2 1/2 cups whole milk

Directions
Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.

Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.

Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

SWEET HONEY CORNBREAD RECIPE FOR TODAY

SWEET HONEY CORNBREAD
This honey cornbread is tender and moist, while slightly crisp on the exterior, thanks to the cast iron skillet! Simply amazing fresh out of the oven. Perfect with chili, soups, stews, or BBQ!
From: Chew Out Loud
Recipe type: side, bread
Serves: 6-8

INGREDIENTS
1 cup yellow cornmeal
1 cup all purpose flour
1 TB baking powder
½ cup granulated sugar
1 tsp table salt
1 cup whole milk
2 large eggs, room temp
6 TB salted butter, melted
⅓ cup real honey
2 tsp real vanilla extract
additional butter for drizzling or serving

DIRECTIONS

Preheat oven to 375F, with rack on lower-middle position. Grease your cast iron skillet and set aside.
In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together well.
In a separate bowl, whisk together milk, eggs, butter, honey, and vanilla. Gently fold wet and dry ingredients together until just incorporated; do not over-mix or over work the batter.
Pour batter into greased cast iron skillet and bake 20-30 minutes until golden brown (bake time will depend on size of your skillet.) If top browns too quickly, cover loosely with foil and continue baking. Be sure to start checking for doneness after 20 minutes. Cornbread is done when toothpick inserted in center has a couple of tender crumbs attached to it. Not completely clean, or it might turn out dry.
Drizzle melted butter over the top, allowing it to soak into the cornbread, and serve while warm. Or serve with pats of softened butter on top.
* For muffins, bake 13-15 minutes in lined muffin tins, just until toothpick comes out with tender crumbs attached.

Source: Chew Out Loud, adapted from The Neelys

Delicious Apple Dip RECIPE FOR TODAY

Delicious Apple Dip
Yield: 1 ½ cups

1- 8 oz cream cheese, softened
1/3 cup marshmallow cream
1/3 cup brown sugar
1/3 cup peanut butter (crunchy is delicious)
2 Tbsp milk

Mix cream cheese and marshmallow cream til smooth. Add brown sugar and peanut butter - mix, then milk and blend again. Serve with apples, bananas, graham crackers or ANY thing you want. Store in the refrigerator in a covered container. ~enjoy!

Vegetable Lasagna Roll-Ups RECIPE FOR TODAY

Vegetable Lasagna Roll-Ups

Ingredients:
1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 (14 1/2 ounce) cans tomato sauce
1 dash nutmeg
1 dash parsley flakes
1/4 cup parmesan cheese

Directions:
1 Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
2 Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
3 Add mozzarella, spinach, broccoli and mushrooms. Mix well.
4 Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
5 Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
6 Add sauce to top of roll ups.
7 Add grated cheese.
8 Bake at 350 degrees uncovered for about 40 minutes.
from: www.food.com

Corn Casserole RECIPE FOR TODAY

Corn Casserole
1 can whole kernel corn, drained
1 can creamed corn
2 eggs beaten
1 stick butter, melted
4 heaping T. all purpose flour
2 T. sugar
1/4 C. diced green pepper (you can use red, I only had green)
1 C. whole milk
1/2 C. shredded cheddar cheese
1/4 tsp each salt and pepper
3 - 4 strips crisp cooked bacon, crumbled

Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hr. 20 min.

Chicken & Great Northern Bean Soup RECIPE FOR TODAY

Chicken & Great Northern Bean Soup

2 cups dry beans
3 chicken leg quarters
1 small onion chopped
1 tlbs minced garlic
Salt & pepper to taste
3 tlbs Chili powder

Boil chicken with whatever seasons you like at the same time put dry beans on to cook. Add your garlic, onions, salt and pepper to beans. Cook chicken til done. Take chicken out and add chicken broth to beans after they have cooked a couple hours. Shredded chicken add to beans, add you chili powder let cook til bean broth has thickened.
Serve with cornbread or biscuits.

Bacon & Onion Foil Packet Potatoes RECIPE FOR TODAY

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)
Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

BEST ROASTED BROCCOLI AND CAULIFLOWER RECIPE FOR TODAY

BEST ROASTED BROCCOLI AND CAULIFLOWER
Ingredients
1 bunch broccoli
1 bunch cauliflower
1 Tbsp. olive oil
dash sea salt
dash black pepper
4 cloves garlic minced
juice from 1 lemon

Instructions
Preheat your oven to 425 degrees F. Lightly grease a large baking sheet with olive oil.
Wash the broccoli and cauliflower heads and pat dry. It is important to dry thoroughly so the vegetables roast properly. Cut into small florets.
In medium bowl combine the florets, olive oil, salt, pepper, and garlic cloves. Toss until well combined then spread over the prepared baking sheet.
Roast for 25 minutes stirring halfway through. Remove from oven once the florets are tender with crispy bottoms.
Drizzle the lemon juice over the cooked florets and serve immediately.

Sweet Potato Souffle Another RECIPE FOR TODAY

Sweet Potato Souffle

Ingredients

3 pounds sweet potatoes, cubed
1 teaspoon salt
1 1/2 cups softened butter
6 large eggs
1/2 cup self-rising flour
3 cups sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions

Preheat oven to 350 degrees F.

Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan.

Bake in the oven for 1 hour or until set and lightly browned.

Recipe courtesy of Mike Greene, Matthews Cafeteria, Tucker, GA

Sweet Potato Souffle RECIPE FOR TODAY

Sweet Potato Souffle 
Recipe type: Desserts 
Author: Christina Prep time: 1 hour 25 mins 
Cook time: 15 mins 
Total time: 1 hour 40 mins 
Serves: 7

Ingredients
2 pounds of sweet potatoes, baked, peeled and smashed
1 Tbsp unsalted butter
2 Tbsp sugar
¼ cup raw honey
1 Tbsp pumpkin pie spice
⅛ tsp salt
¼ cup sour cream
2 tsp lime juice
8 egg whites, at room temperature
⅛ tsp cream of tartar

Instructions
Preheat oven to 400 degrees. Place rack on lower third of oven.
Prepare seven 3½ inch ramekins. Butter dishes and dust with the two tablespoons of sugar.
In a medium bowl, place mashed sweet potatoes, pumpkin pie spice, salt, sour cream, and lime juice and mix well.
In another large bowl, use a mixer or a whisk to beat eggs until foam starts to form. Add cream of tartar.
Continue beating until eggs form stiff peaks.
Fold in ¼ of the sweet potato mixture, then carefully fold in the rest.
Divide mixture into the prepared ramekins
Place on a baking sheet and bake for 15 minutes. Remember DO NOT OPEN THE OVEN DOOR UNTIL TIME IS UP. Also don’t bang the stove or souffle will deflate. Souffle will be done when puffed and beginning to brown.
Served immediately.
Enjoy!

Aunt Peggy's Sweet Potato Souffle RECIPE FOR TODAY

Aunt Peggy's Sweet Potato Souffle
Ingredients Serves 4
3 cup cooked and mashed sweet potato, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 egg, beaten
1⁄2 cup milk
8 tbsp (about 1 stick) unsalted butter, melted
1 tbsp vanilla extract
1⁄2 tsp salt
1 cup light brown sugar, packed
4 tbsp (about 1/2 stick) unsalted butter, cubed, at room temperature
1⁄2 cup self-rising cake flour
1 cup pecan, chopped

Directions
Prep 15 min Cook 25 min Ready 40 min
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

Recipe originally inspired by Food Network with 5-star rating!

Cheesy Mashed Potato Casserole RECIPE FOR TODAY

Cheesy Mashed Potato Casserole

Ingredients:

• 5 large potatoes, peeled and cubed (about 10 cups)
• 3 cups shredded sharp cheddar cheese
• 2 cups sour cream
• 1 stick butter
• 1/4 cup milk (or more to preferred consistency)
• 1 tsp salt
• 1/2 tsp ground black pepper

Method:

Heat oven to 350 degrees.

Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Cook until you and easily pierce the potatoes with a knife.

Drain potatoes and return them to the empty cooking pot. Place on the stove top (not on the hot eye), to let them dry.

Add butter, milk, sour cream, salt and pepper. Mash together with a fork or potato masher until desired consistency. (We like ours a little lumpy.)

Stir in milk, fold in half the cheddar cheese. Add more milk to desired consistency.

Spread the potato mixture into a glass casserole that has been sprayed with non stick spray. Top with remaining cheddar cheese.

Bake uncovered for 20-30 minutes until cheese is bubbly and potatoes are heated through. Broil for 3 or 5 minutes until cheese is golden and slightly brown.

Serve as a side dish with your favorite meal!

CHILI-CHILI CRANBERRY MEATBALLS RECIPE FOR TODAY

CHILI-CHILI CRANBERRY MEATBALLS
by 

Ingredients:

• 48 - 64 meatballs (precooked, homemade or frozen)**
• 1 14 oz can jellied cranberry sauce
• 1 14 oz can whole berry cranberry sauce
• 1 12 oz bottle chili (tomato-type) sauce
• 1 cup Thai sweet chili sauce
If Making Our Meatballs
• 2 lbs lean ground beef
• 2 eggs
• 1/2 cup panko bread crumbs
• 1/4 cup milk
• 1/4 cup finely minced bell pepper
• 1/4 cup finely minced onion
• 2 TB Worcestershire sauce
• 1 TB butter
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Method:

In a small bowl pour the milk over the bread crumbs, set aside.

In a skillet, melt butter. Saute the bell pepper and onions until tender, about 5 to 7 minutes.

In a large bowl, combine the ground beef, pepper and onions, eggs, bread crumb mixture, and remaining ingredients.

Using a small spoon or scoop, portion out and roll the meat mixture with your hands into 1 inch (or smaller) sized balls.

Place the balls evenly on the broiler pan. Bake for 15 minutes.

If you do not have enough room on your pan to bake them all at once, store the meat mixture in the refrigerator while the first batch is baking.

In a crockpot, whisk together the cranberry sauces and chili sauces.

Add the meatballs (warm or frozen). Cook on high for 1 hour, reduce heat to low and simmer for another hour.

Can keep on warm for several hours.

THE VERY BEST SWEET POTATO CASSEROLE RECIPE FOR TODAY

THE VERY BEST SWEET POTATO CASSEROLE

For the Sweet Potato Casserole
• 5 - 6 medium sweet potatoes, roasted, peeled and mashed
• 1 stick salted butter
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup evaporated milk
• 1/2 tsp vanilla
• 1/2 tsp orange extract
• Big pinch of ground nutmeg
For the Toppings
• 1 1/2 cups corn flakes, crushed
• 1 stick salted butter, melted, divided
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 1 1/2 cups mini marshmallows

Cook That:

For the Sweet Potato Casserole

Preheat oven to 375 degrees. Butter an 8x12 baking dish and set aside.

In a large bowl, mash together the cooked sweet potatoes and butter. Stir in the white sugar, milk, vanilla, orange extract, and nutmeg.

Spread evenly into the prepared baking dish.

For the Toppings

In a small bowl, stir together the corn flakes, half of the melted butter, brown sugar and chopped pecans.

Carefully spoon the topping in diagonal stripes on top of the casserole, alternating with mini marshmallows.

Drizzle the remaining butter over the top of the marshmallows.

Bake uncovered for 30 minutes. (Watch during the last few minutes of cooking, cover if needed so the marshmallows won't burn.)

Notes

If desired, double the crunchy topping ingredients and leave out the marshmallows.