courtesy of Gooseberry Patch Meals in Minutes cookbook, this is fantastic and quick and pleases everyone!
Meatball Sub CasseroleShared by Christi Miller of New Paris, Pennsylvania. She likes to serve this tasty casserole with a green salad and garlic bread...sounds delicious!
1 loaf Italian bread, cut into 1-inch thick slices
8-oz. pkg. cream cheese, softened
1/2 c. mayonnaise
1 t. Italian seasoning
1/4 t. pepper
2 c. shredded mozzarella cheese, divided
1-lb. pkg. frozen meatballs, thawed
28-oz. jar spaghetti sauce
1 c. water
Arrange bread slices in a single layer in an ungreased 13"x9" baking pan; set aside. Combine cream cheese, mayonnaise and seasonings together; spread over bread slices. Sprinkle with 1/2 cup cheese; set aside. Gently mix meatballs, spaghetti sauce and water together; pour over cheese mixture. Sprinkle with remaining cheese; bake at 350 degrees for 30 minutes. Serves 4.
Saturday, June 4, 2011
Saturday, May 28, 2011
Star-Shaped Snickerdoodle Sandwich Cookies
2 1/4 cups sugar
1/2 lb. (2 sticks) butter, softened
1/4 cup milk
2 large eggs
2 teaspoons vanilaa extract
4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 quart vanilla ice cream
red, white and blue sprinkles
With an electric mixer, beat 2 cups sugar and butter until soft and creamy. Beat in milk, eggs, and vanilla. In a separate bowl, sitr together flour, baking powder and salt. Add to butter mixture in thirds, mixing well after each addition. Divide dough into fourths, wrap each piece in plastic and chill, at least 2 hours or overnight. Mix remaining 1/4 cup sugar with cinnamon; cover and set aside. Preheat oven to 350. Line a large rimmed baking sheet with parchment paper. Working with one fourth at a time on a lightly floured surface, roll out dough to a little less than 1/4 inch thick. Use a 4-inch, 5-point star-shaped cookie cutter to cut out cookies. Place stars 2 inches apart on cookie sheet; sprinkle with cinnamon-sugar. Bake until cookies spring back slightly when pressed in center 10 minutes. Cool on pans on wire racks for 5 minutes. Remove cookies to racks to cool completely. Use a scoop of ice cream inbetween 2 cookies, roll in sprinkles on the edges.
1/2 lb. (2 sticks) butter, softened
1/4 cup milk
2 large eggs
2 teaspoons vanilaa extract
4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 quart vanilla ice cream
red, white and blue sprinkles
With an electric mixer, beat 2 cups sugar and butter until soft and creamy. Beat in milk, eggs, and vanilla. In a separate bowl, sitr together flour, baking powder and salt. Add to butter mixture in thirds, mixing well after each addition. Divide dough into fourths, wrap each piece in plastic and chill, at least 2 hours or overnight. Mix remaining 1/4 cup sugar with cinnamon; cover and set aside. Preheat oven to 350. Line a large rimmed baking sheet with parchment paper. Working with one fourth at a time on a lightly floured surface, roll out dough to a little less than 1/4 inch thick. Use a 4-inch, 5-point star-shaped cookie cutter to cut out cookies. Place stars 2 inches apart on cookie sheet; sprinkle with cinnamon-sugar. Bake until cookies spring back slightly when pressed in center 10 minutes. Cool on pans on wire racks for 5 minutes. Remove cookies to racks to cool completely. Use a scoop of ice cream inbetween 2 cookies, roll in sprinkles on the edges.
Thursday, May 26, 2011
Red, White and Blueberry Pie
One of my favorites for Memorial Day or Fourth of July.
1/2 pkg. (15 ounces) refrigerated pie crusts (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking (I have used 2 cups white chocolate chips instead)
1 pkg. (8 ounces) cream cheese, softened
3/4 cup milk
1 pkg. (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed cool whip
Preheat oven to 350. Let pie crust stand at room temperature 15 minutes. Place crust in 9inch pie plate, pressing dough into bottom and up sides. Prick bottom and sides using fork or pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
Rinse strawberries and pat dry. Select 8 uniformly sized ones for dipping; but in half. Set aside. Hull and slice remaining ones.
Melt white chocolate until smooth in small saucepan, stirring constantly. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of wax paper cut side down. Refrigerate 15 minutes or til set. Spread remaining melted chocolate over bottom of crust. Layer sliced strawberries next. Beat cream cheese until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries.
Arrange blueberries evenly over top of pie filling. Top with whipped topping. Place dipped strawberry halves on whipped topping. Refirgerate until ready to serve. 8 servings.
1/2 pkg. (15 ounces) refrigerated pie crusts (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking (I have used 2 cups white chocolate chips instead)
1 pkg. (8 ounces) cream cheese, softened
3/4 cup milk
1 pkg. (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed cool whip
Preheat oven to 350. Let pie crust stand at room temperature 15 minutes. Place crust in 9inch pie plate, pressing dough into bottom and up sides. Prick bottom and sides using fork or pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
Rinse strawberries and pat dry. Select 8 uniformly sized ones for dipping; but in half. Set aside. Hull and slice remaining ones.
Melt white chocolate until smooth in small saucepan, stirring constantly. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of wax paper cut side down. Refrigerate 15 minutes or til set. Spread remaining melted chocolate over bottom of crust. Layer sliced strawberries next. Beat cream cheese until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries.
Arrange blueberries evenly over top of pie filling. Top with whipped topping. Place dipped strawberry halves on whipped topping. Refirgerate until ready to serve. 8 servings.
Sunday, May 22, 2011
Firing up the Grill
Here in Virginia it's been warm enough to grill for quite awhile now. We grilled something fantastic yesterday. Our local grocery store had london broil on sale. That can be a tough piece of meat. So I made a marinade for it, marinaded it overnight and grilled it yesterday. It was so good I had to share.
Marinade for London Broil
1 cup olive oil
1/2 cup apple cider vinegar
1/2 cup worchestershire sauce
1/4 cup soy sauce
dash of hot sauce
2 tablespoons McCormick California style coarse grind blend Garlic Pepper (if you don't have these, just use a tablespoon of garlic powder and a tablespoon of black pepper) (I found this at the local sam's club in a 7.5 oz. bottle)
Mix this all up very well. Score the london broil in big x's on both sides. Marinade overnight, turning over at least once. Then the day grill it up however you like to grill. All 3 of my boys loved it, we had no leftovers!
Marinade for London Broil
1 cup olive oil
1/2 cup apple cider vinegar
1/2 cup worchestershire sauce
1/4 cup soy sauce
dash of hot sauce
2 tablespoons McCormick California style coarse grind blend Garlic Pepper (if you don't have these, just use a tablespoon of garlic powder and a tablespoon of black pepper) (I found this at the local sam's club in a 7.5 oz. bottle)
Mix this all up very well. Score the london broil in big x's on both sides. Marinade overnight, turning over at least once. Then the day grill it up however you like to grill. All 3 of my boys loved it, we had no leftovers!
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