Tuesday, October 25, 2016

Mama Mia Meatball Taquitos- Taste of Home Tuesday

I can't believe it's Taste of Home Tuesday again already!   Things have been crazy here- we've bought a house and the moving frenzy has begun.   I've got about half the kitchen packed, which has made meal planning and cooking a fun challenge.   I've been relying heavily on old standbys and new dishes from the Simple & Delicious cookbook.

That's where I found this easy recipe.   I always make too many meatballs for spaghetti night, and I freeze them right in the sauce for quick subs, etc.   I let it defrost, removed the meatballs from the sauce and then continued with the recipe.  I used part skim ricotta because it's what I had on hand.     I warmed the sauce in small ramekins for dipping.   These were a big hit here, even with my son who isn't a huge meatball fan.    They'll make great game day snacks too.    Thanks to Lauren W for sharing the recipe!

Be sure to go check out the other great Taste of Home recipes being shared this week by clicking the links at the bottom of the post.    :)

* Exported from MasterCook *

                        Mama Mia Meatball Taquitos

  12                    frozen fully cooked Italian meatballs -- thawed
  2               cups  shredded part-skim mozzarella cheese -- (8 ounces)
  1                cup  whole-milk ricotta cheese- used part skim
  1           teaspoon  Italian seasoning
  12                    flour tortillas (8 inches)
                        Cooking spray
                        Warm marinara sauce, additional Italian seasoning

Preheat oven to 425°. Place meatballs in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in cheeses and Italian seasoning.

Spread about 1/4 cup meatball mixture down center of each tortilla. Roll up tightly. Place on a greased 15x10x1-in. baking pan, seam side down; spritz with cooking spray.

Bake 16-20 minutes or until golden brown. Serve with marinara sauce. Yield: 6 servings.

Source  "http://www.tasteofhome.com/recipes/mama-mia-meatball-taquitos"

                                 Taste of Home Tuesday Red Velvet Cheesecake
In celebration of Halloween Amy's Cooking Adventures is sharing Eyeball Cookies
Ellen from Family Around the Table is sharing Parmesan Chicken Sandwiches
Shannon from Making The Most Of Naptime is also in the Halloween spirit, sharing Scary Eyeballs
Maureen at Red Cottage Chronicles is sharing a Cheesecake Factory Inspired Red Velvet Cheesecake

Tuesday, October 18, 2016

Double Chocolate Banana Muffins- Taste of Home Tuesday

When I heard the theme for this week's Taste of Home Tuesday was chocolate, I thought too easy!  Wow, was I wrong.   I scrolled through so many delicious chocolate recipes, I just couldn't make up my mind.    I was pulling something from the freezer for dinner when I realized that my frozen banana stockpile has gotten out of hand again.   Narrowing the search to bananas and chocolate, I found these muffins.  

The recipe shows a streusel topping, which I didn't make, I wanted the chocolate to be the main focus.     Normally I'd sprinkle the tops of the muffins with raw sugar before baking, but this time I waited until the muffins had partially cooled and pressed in a few additional chocolate chips.     A chocolate drizzle would be good too.   The texture is fantastic.   Next time I will make them into minis, they will make great lunch box snacks.  Thanks so much to Donna B for the recipe!

Be sure to go see what other great Taste of Home recipes are being reviewed this week via the link at the bottom of the post.   Thank you to Maureen at Red Cottage Chronicles for being a wonderful host!

* Exported from MasterCook *

                     Double Chocolate Banana Muffins

  1 1/2           cups  all-purpose flour
  1                cup  sugar
     1/4           cup  baking cocoa
  1           teaspoon  baking soda
     1/2      teaspoon  salt
     1/4      teaspoon  baking powder
  1 1/3           cups  mashed ripe bananas (about 3 medium)
     1/3           cup  canola oil
  1              large  egg
  1                cup  miniature semisweet chocolate chips -- (6 ounces)

Preheat oven to 350°. Whisk together the first six ingredients. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.

Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: about 1 dozen.

Adapted from

Hungry Enough to Eat Six - Chocolate Biscuit Puffs
Jolene's Recipe Journal  -  Double Chocolate Banana Muffins
Family Around The Table  -  Mini Peanut Butter Brownie Cupcakes
Making The Most of Nap Time  -  Spooky Brownie Haunted House
Amy's Cooking Adventures - Ogre Eyes Hot Chocolate
Red Cottage Chronicles - Chocolate Almond Tarts

Tuesday, October 11, 2016

Loaded Baked Potato Dip- Taste of Home Tuesday

I have to admit, I've never been a big "dip" person.   I'm trying to branch out more, and the very first recipe that I pinned out of my new Simple & Delicious cookbook was this Loaded Baked Potato Dip.   I slightly varied the ingredients- I used Mexican blend cheese, dried chives and sriracha.   So easy to put together while the waffle fries are cooking.   It would also be fantastic with a nice sturdy potato chip.  I'll definitely be making this one often.   Thanks so much to Betsy K for sharing the recipe!

This is the 125th recipe that I've reviewed from the Taste of Home family of publications.  I've been a fan since the 90s, and a Volunteer Field Editor (VFE) since 2015.    I'm so happy for the opportunity to be a part of Taste of Home Tuesday with Red Cottage Chronicles and other VFEs.    Thank you Maureen for hosting every week!

* Exported from MasterCook *

                         Loaded Baked Potato Dip

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  reduced-fat sour cream
  2               cups  shredded reduced-fat cheddar cheese -- Used Mexican blend
  8                     center-cut bacon or turkey bacon strips -- chopped and cooked
     1/3           cup  minced fresh chives (used 1 1/2t dried)
  2          teaspoons  Louisiana-style hot sauce (I used Sriracha)
                        Hot cooked waffle-cut fries

In a small bowl, mix the first five ingredients until blended; refrigerate until serving. Serve with waffle fries. Yield: 2-1/2 cups.



                       Taste of Home Tuesday

Amy’s Cooking Adventures shares her review of Mocha Cookies
Red Cottage Chronicles Top 5 Taste of Home Recipe Reviews

Monday, October 10, 2016

Spicy Maple Chicken Strips

Football used to be a family affair at our house.  Unfortunately, my husband now works weekends.   My son is more into video games than football games.   I have found that I can lure him back in to sit with me for a bit if I make fun food. 

I had marked this recipe to try, but I'm not a huge fan of bone in wings, and I don't fry very often.   What drew me to it was the sauce- spicy and maple?  I'm in.   I started with breaded boneless chicken strips that I baked according to the package directions.    For the sauce, I split the recipe in half and put it into 2 saucepans.  While I love spicy, my son doesn't.   For his, I added just a few drops of the sriracha, for mine, the whole amount.    I tossed my portion liberally in the sauce, he preferred a small cup so he could dip.   

It was an overcast day, and lighting in my kitchen is a challenge.  I took a quick snap or two and called it good.   Not only was it delicious, Jake hung out with me for the entire quarter.    Success!    Thank you so much to Dona H for sharing the recipe  :)

* Exported from MasterCook *

                        Spicy Maple Chicken Strips

Tyson Crispy Chicken Strips (25oz bag)
     1/2           cup  butter -- cubed
     1/2           cup  maple syrup
     1/2           cup  Sriracha
     1/4           cup  packed brown sugar
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  2        tablespoons  water
  1 1/2      teaspoons  cornstarch

Bake chicken according to package directions.  

In a small saucepan, melt butter. Stir in the syrup, hot sauce, brown sugar, salt and pepper. Combine water and cornstarch; stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.

Place chicken in a large bowl; pour sauce over and toss to coat.

Adapted from

Hot Fireball Cider

Yesterday was one of those days that I just could not get warm.   I'd run errands in the rain, and the chill just stuck with me.   I had some apple cider in the fridge from #AppleWeek and I remembered that lots of great beverages had been shared.    I decided on this Hot Fireball Cider from Grumpy's Honeybunch.  I heated my cider in a saucepan while I hunted for my cinnmon sticks.  No luck.    I contemplated sprinkling some ground cinnamon in, but in the end decided not to.   I've only used the Fireball in cooking so far, so I went with 1 1/2oz.    I happily settled on the couch with my mug to watch some football, and I was warmed up in no time.

Thank you Shelby for sharing this delicious drink!   Looking forward to trying many more things from your site  :)

Hot Fireball Cider

1 cup local cider
1 1/2 to 2oz Fireball Whiskey
Cinnamon sticks, if desired

Warm cider to desired temperature.   Stir in Fireball.    Garnish with cinnamon stick if desired.  Enjoy.

Source: http://www.grumpyshoneybunch.com/2016/09/hot-fireball-apple-cider.html

Tuesday, October 4, 2016

Pizza Quesadillas - Taste of Home Tuesday!

Another Tuesday, another winner from Taste of Home!

Quesadillas are a go-to food for us.  Quick snack, football fare, even dinner with a side salad.   I loved the idea of spinning them in a "pizza" direction.   I went with just pepperoni because I didn't have any hard salami on hand.     I used Italian seasoning instead of oregano.   I added some to the sauce as well, along with some parmesan cheese.     Thank you Barbara B for sharing your recipe. 

Thanks for hosting Taste of Home Tuesday, Maureen! 

* Exported from MasterCook *

                            Pizza Quesadillas

  1                cup  meatless spaghetti sauce (added Italian seasoning and parm cheese)
  2          teaspoons  butter -- softened
  4                     flour tortillas (10 inches)
  1                cup  shredded part-skim mozzarella cheese -- (4 ounces)
  8        thin slices  hard salami (omitted)
  12            slices  pepperoni
     1/4           cup  shredded Parmesan cheese
     1/2      teaspoon  dried oregano (used Italian seasoning)

In a small saucepan, cook spaghetti sauce over medium-low heat for 3-4 minutes or until heated through.

Meanwhile, spread butter over one side of each tortilla. Sprinkle unbuttered side of two tortillas with mozzarella cheese; top with salami and pepperoni. Sprinkle with Parmesan cheese and oregano. Top with remaining tortillas, buttered side up.

Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted. Cut into wedges; serve with warmed spaghetti sauce. Yield: 2 servings.


Taste of Home Tuesday

Potato Bacon Soup from Red Cottage Chronicles 

Mini Applesauce Muffins from Amy's Cooking Adventures


 Shared at the Country Fair Blog Party October 2016

Sunday, October 2, 2016

Cinnamon Whiskey BBQ Chicken Melt

I ordered this sandwich at a local chain restaurant a while back.   It was so good, I got it the next time I visited too.    I found myself craving it, when no trip to the restaurant was happening, so I decided to recreate it at home.

I put together the barbecue sauce based on the ingredients that I saw online. Though I liked the homemade version, I'll be buying a bottle from the site for instant gratification purposes.    I assembled the sandwich just like at the restaurant- bread, cheddar, ranch, chicken, bacon, barbecue sauce, cheddar, bread.   Butter the top slice of bread, flip it buttered side down onto the griddle, then butter the other side.   Cook until golden brown and delicious.   

* Exported from MasterCook *

                    Cinnamon Whiskey BBQ Chicken Melt

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             slices  sourdough bread
  4             slices  cheddar cheese
  4                     breaded chicken tenders -- cooked according to package directions (4 to 6)
  4             slices cooked bacon
  2                  T  ranch dressing
  2                  T  Cinnamon Whiskey BBQ Sauce -- (2 to 4)- see below
                        Butter or cooking spray.

Preheat skillet to medium. Top 2 slices of bread with cheddar cheese. Spoon 1T of ranch dressing on each. Add 2 slices bacon. Cut chicken tenders, if needed to fit on bread. Top with 1 to 2T Cinnamon Whiskey BBQ Sauce. Add other 2 slices of cheese and top with remaining bread. Coat the bread with butter and place buttered side down on skillet. Butter top slice of bread. Cook until golden brown and cheese is melted. Yield: serves 2

Cinnamon Whiskey BBQ Sauce

    1 1/2 cups brown sugar
    1 1/2 cups ketchup
    1/2 cup cider vinegar
    1/2 cup Fireball Cinnamon Whiskey
    1 T worcestershire
    2 t cayenne
    1 1/2 t freshly ground black pepper
    2 t minced garlic
    1 T molasses

Combine all ingredients in a large sauce pan and bring to a boil. Reduce heat to a simmer and cook for an additional 15 to 20 minutes, stirring occasionally. Move to jar or squeeze bottle and store in refrigerator.

Submitted to Taste Of Home magazine- "http://www.tasteofhome.com/recipes/community/cinnamon-whiskey-bbq-chicken-melt"

Shared at The Weekend Potluck #242