Foodie Friday: Porcupine Meatballs

Sorry, the picture isn't the best...I wasn't sure how these would turnout so I didn't take many pictures...but they turned out great!

My family does not like meatloaf.  It stems from when my husband was little and had some not so great meatloaf and it scarred him for life.  It must have been bad enough that it became encompassed in his DNA and he passed it on to my kids....That's why I was a bit hesitant about doing these because they are bit similar.  But they all cleared their plates and loved it!  It was pretty easy to do and one of my favorite things is that you can freeze these for later!!!  

Porcupine Meatballs

1 pound ground beef, thawed

1/4 c. chopped onion

1/4 c. water

1/3 c. rice, uncooked

Sauce

1 can tomato soup

1/2 tsp chili powder

1 tsp. salt

1/2 c. water

Combine ground beef, onion, 1/4 c. water and rice.  Shape into balls.  Arrange in a greased baking dish.  Combine soup, chili powder, salt, and 1/2 c. water.  Pour over meatballs.  Cover with foil and bake for 45 minutes at 350 degrees.  Remove from oven and allow to cool.  

If you want to freeze before baking, place frozen balls in freezer bag.  When ready to serve, thaw and Bake covered for 1 hour at 350 degrees.

I added some flavors to mine.  I added some Italian Seasonings and garlic to my sauce,  I think I used around 1/2 c. of rice because for some reason my hamburger was really moist.

DIY Thursday: Egg Separating

How do you separate your eggs?

I struggled for a long time with trying to separate my eggs and constantly breaking my yolks. 

I tried using the shell-Fail.  I tried using a regular spoon-Fail. Almost bought an egg separater but didn't want to buy a single use tool for the kitchen so I kept thinking.

Then I finally thought of this way......Slotted spoon

Lay the spoon on the table crack egg into bowl and then scoop up the yolk! If you try to crack the egg with the spoon in the bowl it will break the yolk so remember don't crack until bowl is empty! After each egg dump the white into the mixing bowl so that way if you mess up and break a yolk you don't ruin all the whites. 

Good luck and happy cracking! 

Sweet Tooth Tuesday: My Most Favoritist Chocolate Chip Cookies

I know everyone has their favorite go-to recipe for chocolate chip cookies.  So I want to share mine. =)  I am a big (huge) fan of soft cookies.  I really don't like them crunchy at all....unless I have a tall glass of milk handy to dip them in.  for awhile I had such a hard time with my chocolate chip cookies.  They kept spreading on me, would end up crunchy, but if I tried to shorten the cook time they were under done.....now don't get me wrong, I love cookie dough (I usually eat half the cookie dough before cooking it) but when it is slightly cooked and gooey.....not a fan.  So a few years ago I discovered this recipe and it is now the only chocolate chip cookie recipe I use. But then a few weeks ago, I came across a tip to make cookies even fluffier.  I decided to give it a whirl.   =)

Knock Your Socks off Chocolate Chip Cookies

1 c. butter (do not sub for margarine.....that will make them spread)
1 c. white sugar
3/4 c. packed brown sugar
2 eggs
1 tbsp. vanilla (yes, that is a tablespoon)
3 1/2 c. flour
1 tsp. salt
1 tsp baking soda
1 small pgk. vanilla pudding (the dry stuff)
chocolate chips (however many you like, I usually use about 3/4 c- 1 c)

Preheat you oven to 350.

Cream butter, sugars, and vanilla.  Mix in eggs.  Add in salt, soda,pudding

and flour.  Add in chocolate chips.  The dough may be a bit crumbly.  Don't be alarmed and add milk or anything.  Wash your hands, and squish it together and it forms up nice.  The form the dough into 1 in balls.  Place on a cookie sheet about 2 inches apart.  Cook for 8-10 minutes.  Remove from oven and transfer to a cooling rack to cool.

These cookies don't brown up....if they brown....you've cooked them way too long!  Also, they don't spread a whole lot either so they stay nice and fluffy.  I seriously love these cookies!

I have to stop myself or I will eat the whole batch.....but if I'm in a good enough mood I might share with a cute kid.

Foodie Friday: Yummy Dinner Rolls

I love homemade rolls!    There really isn't anything that tastes as wonderful as a roll still warm from the oven with some butter melting on it....except chocolate.....that beats everything.  Since most the time I cook dinner spur of the moment (I have tried planning my meals and I am never in the mood for what I planned) I usually don't want to run to the store to grab rolls.  It is much easier for me to make my own....and cheaper because I can never just go in and grab 1 thing....  So here is my go to recipe: (It can be made in the bread maker or  by hand)

Ingredients:

2 3/4 c. bread flour (if by hand you can use regular flour)

2 tsp. yeast

1tsp. salt

2 tbsp. sugar

3/4- 7/8 c. milk

1/4c. warm water

1 egg

1/4 c. butter

Bread machine instructions:  Have all ingredients room temperature.  Put liquid ingredients in first, and the do the dry, making a little well in the flour for the yeast.  Select the "dough" setting on the machine and let it do it's thing.  when it is done, shape the dough into balls and let rise until double and bake at 350 degrees for 15 minutes or until the tops are golden brown.  When they are finished, brush the tops with butter.  This will make about 12-18 rolls depending on how big you make them.

By hand: (the way I prefer)  Warm your milk to between 110-115 degrees and add 1 tbsp. sugar and the yeast (stir to combine) and let it foam up.  While that is foaming, combine all the dry ingredients, then mix in egg, butter and water.  I use my Kitchenaid with the dough attachment   Then add in your yeast mixture and let it knead until well-combined.  If you need more flour, add more.  If the dough is too dry, add more milk.  The dough should be slightly stick but not sticking to the bowl while mixing.  The amount of flour can vary each time you make it.  Sometimes I have to add more milk, sometimes more flour....it depends on the weather.  Knead the dough for about 5 minutes.  Then spray a bowl with non-stick spray (can use the same bowl you mixed it in) and cover and let rise until doubled, about an hour.  I like to set my oven on warm, place a hand towel on a cookie sheet, and put the bowl on the sheet in the oven.  It cuts rising time in half.  Once it has risen, shape into balls and let rise until double and bake at 350 for 15 minutes or until they are golden brown.  I like to use my Pampered Chef brownie pan or a muffin tin to cook them so I don't have to worry about tearing rolls apart.

Enjoy!!!

You can find this awesome post linked up to the following Fantastic Parties:

Wild Card Wednesday: Fishing cupcake

Who's ready for Summer? I know we are at my house.

Here are some fun summer cupcake. We are ready to get out and do all the fun summer things.

Here are some Fishing cupcakes

Make your cupcake with whatever cake you want

Blue frosting

Sweetish Fish

Pretzels with floss tied to the top

So easy and so cute. Hope you all enjoy them and maybe the sun will come out soon so we can go fishing.

You can find this awesome post linked up to the following Fantastic Parties: