Recipes

Here are some recipes I have been promising people, but have just been to darn lazy to actually type them up and post them. I hope you have fun making them and enjoy eating them as much as my family does. 

Amazing -out of this world-melt in your mouth-make you wanna slap your mama rolls!

2 TBS yeast (SAF is the best and the only yeast I use)

1/3 cup warm water

1/2 cup butter, softened

1/2 cup sugar

2 tsp salt

1 cup hot water or milk (I only use water)

3 eggs (egg substitute works just as well)

5 cups of flour (I usually need an extra half cup, but be careful too much flour = heavy rolls. Been there done that!)

Dissolve yeast in warm water and allow to sit for 5 minutes. I usually measure the yeast into a bowl and then add the water. Cream together butter and sugar. Add salt, hot water and eggs, Mix well. Add 2 1/2 cups of flour and yeast mixture. Mix until batter is smooth. Add 

additional flour 1/2 cup at a time until it forms a soft dough. It may take more or less than 5 cups. Allow dough to rise until double in size, about an hour. I also cover the dough with a towel or flour sack cloth. Punch down dough and roll out. Cut into strips and tie knots out of each strip. You can actually form the rolls into crescents or any other shape you choose. Knots are easiest for me. Place on greased cookie sheet and brush each roll with melted butter. Allow to raise, usually another hour. Bake at 375 degrees for 13-15 minutes or until golden brown. When you remove from oven, brush again with melted butter. Makes about 24 rolls. Double this for larger crowds.

Magic Meatballs

Sauce

1 bottle raspberry chipotle sauce (Costco sometime carries this, but you can also find a brand called Bubbas at Target)

2 cups barbecue sauce

1 cup grape jelly or preserves

1 jar chile sauce

1/2 cup ketchup

some salsa

1-2 TBS mustard

Black pepper

Whatever else sounds good

Cook sauce in saucepan on med/low heat add above ingredients until you have desired flavor. I never make this the same way twice and I never use the same ingredients, except the chipotle sauce that is my secret weapon. All other ingredients are negotiable and to personal taste.

Once sauce is cooking pour over meatballs in crockpot and let sit for 20 minutes- 2+ hours. Serve with toothpicks as an appetizer or over rice as a main dish. These are even better the next day!

I usually make 70-80 meatballs, but you can adjust the quantities above for more or fewer meatballs. 80 sounds like a lot, but these move super fast!

Meatballs

1 pound ground beef (20 meatballs per pound of meat)
3 large eggs
1 cup grated romano cheese
1 cup bread crumb
1 clove garlic - minced
1 tablespoon salt

In a large bowl mix with your HANDS beef with eggs. Then add bread crumbs, cheese, and 
salt. Add minced garlic slowly add a little then mix. Roll the balls into 2 inch balls. Then put onto cookie sheets and cook for 10-12 minutes on one side then rollover and cook 10-12 minutes on other side. These are great to make a whole bunch at once and then freeze when cool. They make for easy meals! You can also add pork or veal to the meat mixture, but I like plain old beef.

Another tip: if you are in a huge rush then just use pre made meatballs from the store like Caputos or Costco. Once you add the yummy sauce only you will know where the meatballs came from.

Lime Vinaigrette

2 tablespoons water 

1/4 cup lime juice 

1/4 extra-virgin olive oil 

2 tablespoons white wine vinegar 

Salt and freshly ground white pepper 

1 small clove garlic , minced 

1 tablespoon minced scallions  

I used to make this religiously, but now I prefer Newman's Own Light Lime Vinaigrette.

Both are great as a marinade, on a green salad or on a pasta salad.

Lime Pasta Salad

1 box cooked Barilla Plus Penne pasta (lots of protein)

diced tomatoes, I like to use roma or cherry

3 green onions (the whole darned thing)

feta cheese

black pepper

add lime vinaigrette to taste and enjoy. Great with grilled chicken or meatballs.