Porcupine Meatballs (not real porcupine!)

Hi guys!  Jaymes here!  A shout out to Nikmo for getting this whole thing set up and going!  We've got some SCRUMPTIOUS recipes going and tons more to go so tune in often!

I had never heard of this meal, much less eaten it, until I moved to Utah, but I've had it at 3 different places and it was delicious every time!! It is probably one of the easiest meals you will ever make, but so good! I make double what our family of 2 and an infant can eat, because it's so good I always want leftovers...

Ingredients:
-1 & 1/2 lbs ground beef (or turkey if you prefer)
-1 box of beef rice-a-roni
-8 small cubes of cheddar cheese the size of dice. (Ive used pepperjack and mozzarella before too-both good!)
 -Brown gravy (we have economy sizes of all of the McCormick gravies so we use that)

get started!
In a large mixing bowl, mush ground beef to soften it up. Add the box of dry rice-a-roni AND the packet of beef flavoring. Mix really well using your hands or the back of a large spoon. Once mixed, roll into large balls (about the size of a pool ball), making sure to put a cube of cheese in the center of each one. This makes about 8 meatballs.

Now, set the meatballs side-by-side (not touching) in a skillet or the bottom of a pot. DO NOT LAYER THEM! You want to use something that has a lid. Next, add warm water to surround the meatballs, enough so it comes up about 3/4 the way of the meatballs. Put the lid on and cook them on medium high heat for about 10 minutes or until the water is almost cooked out. Do not stir or turn them. You can add more water if it cooks out before they are done. I always cut one up and sample before serving to make sure they are just right! The rice is meant to be cooked, but a little chewy to create a different texture.

Serve with brown gravy and your choice or sides. We use mashed potatoes and salad. ENJOY!

BBQ Chicken and Ranch Spaghetti

I came across this recipe on the Picky Palate blog and immediately thought it looked super yummy. I tweaked it a bit by using store bought BBQ sauce and cooking the chicken breasts in the slow-cooker. Now we are the queens of time-saving, delicious meals...and this one is truly both of those things.

Ingredients:

6 chicken breasts

2 cups of BBQ sauce (Just use you family's favorite. I used Head Country BBQ sauce.)

1 lb thin spaghetti noodles

4 Tablespoons extra virgin olive oil

1/2 large red onion, peeled and finely chopped

2 Tablespoons dry Ranch Dressing Mix

1/2  Cup chopped fresh cilantro leaves (it orginially called for 3/4 a cup but I'm a baby when it comes to cilantro)

Directions:

-Place chicken breasts in slow-cooker with BBQ sauce and cook for ~3 hours or until fork tender.

-Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.  -Place olive oil into a large pot over medium heat. 

-Saute red onions until softened and golden.  Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves.  Season with a pinch of salt and pepper to taste.  Place noodles onto serving plates and top with warm shredded BBQ chicken.  Garnish with cilantro leaf and serve.

Chiles Rellenos Casserole

Ingredients

• 6 fresh poblano chile peppers
• 2 cups Monterey Jack cheese, shredded
• 2 cups mild Cheddar cheese, shredded
• 1 1/2 cups diced cooked chicken
• 4 tablespoons all-purpose flour
• 1 cup evaporated milk
• 1 cup sour cream
• 3 eggs
• 2 cups salsa

Directions

1. Preheat oven on broiler setting. Roast chiles under broiler on cookie sheet until skin is brown and charred on all sides. Cool until you are able to touch peppers, then peel off skin. Make a slit down one side of the pepper, and remove stem and seeds. Reduce oven temperature to 350 degrees F (175 degrees C).
2. Line the bottom of an 11 inch square baking dish with chiles. Layer Monterey Jack cheese and Cheddar cheese evenly over chilies. Spread cooked chicken over cheese. In a medium bowl, using a wire whisk, mix flour with a small amount of evaporated milk until it forms a smooth paste, then whisk in remaining milk and sour cream. Beat in eggs, one at a time. Pour evenly over chicken.
3. Bake in preheated oven for 40 minutes, or until center of pie becomes firm. Spread salsa over top, and bake for 15 minutes. Allow to cool 10 minutes before serving.

Quick Pizza Dough

Ingredients:

1 pkg. rapid rise dry yeast

1 c. lukewarm water
2 tbsp. vegetable oil
1 tbsp. honey
2 1/2 c. flour
1/2 tsp. garlic powder (no salt)
1/2 tsp. onion powder (no salt)

1 tsp sea salt

1 tsp italian seasoning (more or less according to pref.)

 

Directions:

Mix yeast in water in glass bowl. Add other ingredients. Mix well by hand. Let sit in bowl 5-10 minutes, covered by hot damp towel. Flatten on greased pan. Add your own topping.

 

Bake at 450°F. for about 12 minutes.

Jalapeno Popper Dip

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (4 ounce) can chopped green chilies, drained
• 2 ounces canned diced jalapeno peppers, drained
• 1 cup grated Parmesan cheese

Directions

1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Microwave on High until hot, about 3 minutes.

Alternate Directions:

If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.

Apricot Chicken

Ingredients:

• 6 skinless, boneless chicken breast halves

• 1  (1 ounce) package dry onion soup mix

• 1 cup Russian-style salad dressing

• 1 cup apricot preserves

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken. 
3.  Bake for 50 min-1 hour in preheated oven

Strawberry Frosting

This frosting is amazing. I have made it so many times, and it has never failed. Try it! You will never...never go back to frosting from a can.

Ingredients:

• 1/2 cup whole frozen strawberries, thawed
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• 1/2 tsp salt
• 3 1/2 cups confectioners' sugar
• 1/2 teaspoon pure vanilla extract

Directions:

Place thawed strawberries in food processor and puree. Set aside.   In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduse speed and slowly add sugar, vanilla, and 3 tablespoons of the pureed strawberries. Mix until smooth.

 Make enough for 12 cupcakes or a 9x13 size cake.