Friday, June 28, 2013

Spaghetti and Meatballs

Spaghetti was on the menu today, and since I had a pound of thawed ground beef in the fridge, I decided we'd have meatballs instead of wheat/meat in the sauce.  However, it's the end of the month and we're running low on eggs, so I wanted to make the meatballs without using any eggs.  Google came to the rescue!  And Princess was an awesome helper too!!
Egg-less Meatballs

1 pound ground beef
1/2 cup bread crumbs
1 teaspoon Italian seasoning
1/4 cup Parmesan cheese
1/4 cup milk
salt and pepper to taste

Mix well and form into 1" balls.  Place on cookie sheet.  Bake at 400° for 8-10 minutes, or until cooked through.

I think next time I might add some garlic, and maybe additional seasonings, but the texture was great and they were delicious.  It's always nice to have something new land in the "success" column!
We used our regular Spaghetti Sauce recipe found here.

Friday, June 21, 2013

Snickers Caramel Cheesecake Cookies

Michelle was intrigued by this recipe she found on Pinterest, so she decided to give it a try.  We don't have a muffin top pan, and considered just using a regular baking pan, but then decided to go the "mega-muffin pan" route.  They turned out just fine.  Be sure to let them cool first before trying to remove them!
Snickers Caramel Cheesecake Cookies

2 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
5 tablespoons melted butter
2 8-oz packages softened cream cheese
1 cup granulated sugar
2 eggs
1 tablespoon pure vanilla
3 tablespoons caramel sauce
2 cups chopped Snickers Bars  (Note: 16 fun-size bars)

Preheat oven to 350°.  Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.  (Note: She only used about half of this mixture.)

Meanwhile, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 cup of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 minutes or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve.

12 individual cheesecakes

More notes: These were delicious, although I thought the whipped cream on top was a bit much.  Michelle didn't!  The texture was a bit spongy and we're going to try these again using our "regular" cheesecake filling, and maybe even a vanilla wafer cookie for the crust, making it an adaptation of our tried and true "All to Myself Cheesecakes."

Wednesday, June 5, 2013

Chocolate Peanut Butter Munchies


Chocolate Peanut Butter Munchies

1 1/2 cups flour (2 cups in Florida)
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine, softened
3/4 cup peanut butter, divided
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup powdered sugar

Combine flour, cocoa powder, baking soda and salt in a small bowl and set aside.  In a large bowl, cream together the white sugar, brown sugar, butter, and 1/4 cup peanut butter.  Beat in egg, milk and vanilla.  Stir in flour mixture.  Shape dough into 30 balls and set aside.  (If too sticky, chill dough for an hour.)

Mix together powdered sugar and remaining 1/2 cup peanut butter.  (You can use the same mixing bowl if desired.)  Add a bit of water if too dry.  Shape into 30 small balls.

To form cookies, flatten one chocolate ball.  Place a peanut butter ball on top.  Shape the chocolate dough around the peanut butter center, completely covering the filling.  Reshape into a ball and place 2 inches apart on a parchment or silicone lined cookie sheet.  Repeat with remaining dough.  Dip bottom of a drinking glass in sugar and lightly flatten each cookie.  Bake at 350° for 8-10 minutes, or until cookies are set and slight cracks form on top.  Cool on cookie sheet for 1 minutes, then remove to cooling rack.

Makes 2 1/2 dozen.