Grandma Madsen's Meatballs

Sherry's mom used to make these, they are one of Jared's favorite foods - and with good reason!

I usually double the batch and freeze in small portions - instead of opening a jar of spagetti sauce, I throw some canned tomatoes and frozen meatballs in a pot to simmer for a bit - yummy and fast.

2 lbs ground beef
1/2 lb hot (or mild) itallian sausage
1/2 c chopped onion
1 c breadcrumbs
2 eggs
1/2 c shredded cheese
2 tsp salt
1 tsp pepper
1 tsp sage

1 tsp garlic powder

1 tsp allspice

Mix together in large bowl. Roll into balls (I use pampered chef med scoop, flattened to scoop out). Brown in skillet. Simmer in crushed tomatoes or any combination of diced tomatoes/sauce. I do a lot of sauce, 1 #10 can for this recipie, or even, one #10 can for 1/3 of doubled batch. Freezes well.

Pesto

This is the best recipe for pesto that I have ever found. Freezes well. See here is the amount of basil from one large plant that was in my kitchen windowsill.

1/2 C pinenuts
3 cloves garlic
1 t salt
1/2 t pepper
3-4 cups fresh basil leaves
1/2 C parmesean
1/2 C Romano cheese
1 1/2 to 2 C olive oil.

In foodprocessor -

with machine running, put garlic down the feed tube. Stop, add pinenuts, salt and pepper, and cheese, pulse to chop pinenuts, about 30 seconds. Add basil, and with the machine running, add oil 1/2 cup at a time through feed tube. I usually only use 1 C oil, use as much for the texture you like. Serve tossed on hot pasta, or use as a pizza sauce.

Sugar Cookies

2 sticks butter, softened
1 C sugar, processed in food processor for 30 seconds.
1 egg yolk and one egg
2 tsp vanilla
1/2 tsp salt
2 1/2 C flour

Cream butter and sugar. Add egg yolk, then egg, beating thoroughly between. Add vanilla and salt, blend well. Add flour and mix until incorporated. Refrigerate in two halve for at least 1 hour. Roll out, 1/4 batch at a time. Only roll twice, or the cookies will be tough. Bake at 375 for 9 minutes. Cool on pan 2 minutes, the transfer to rack.

Caramel

This is how we do Family Home Evening in the foothills!

2 C sugar
1 C light corn syrup
2 C heavy cream
1/4 C butter
1 T vanilla
1/4 tsp salt

mix sugar and syrup in heavy saucepan, stir until dissolved and mixture boils. Cook to 270 without stirring. Slowly add one cup of warmed cream so that mixture never stops boiling. Cook to 250, stirring frequently. Carefully add remaining cup of cream, about one tablespoon at a time. stirring constantly. Now add salt and butter and cook to 250, stirring if needed (for softer caramel, cook to lower temp here, to do caramel apples, I cook to 244). Remove from heat, add vanilla. Dip apples while caramel is hot, it thickens quickly as it cools.

Dinner Rolls

2 t sugar
2 1/4 tsp dry yeast
1 12 oz can skim milk, warmed (105-115)
4 cups flour
1 large egg
1 t salt

Dissolve sugar and yeast in warm milk, let stand until foamy

put 3 cups flour and egg in kitchen aid, add milk mixture. Mix until combined, then allow to rest for 15 minutes. Add 3/4 cup of flour and salt, and mix until a soft dough forms. Switch to dough hook and knead for about 4 minutes, adding flour as necessary.

Allow to rise for 30 minutes, punch down and let rest for 5 minutes.

Divide dough into 16 portions. roll each one into a snake and tie into a knot. Place on baking sheet coated with cooking spray. Allow to rise another 20 minutes.

Brush with melted butter and sprinkle with kosher salt. Bake at 400 for 20 minutes.

Potato Leek Soup

I started this with a recipie, now I just kind of make it up as I go...

Golden or white creamer potatoes - maybe 3 lbs
2 or 3 large leeks
8 C or so of chicken broth (I put whatever fits in my crock pot)
8 sprigs fresh thyme, parsley, or tarragon (I have only used thyme, because that is what grows in my yard)
1/2 cup cream, half and half, or milk

Scrub potatoes and place in bottom of crock pot. Add leeks, chopped in sections (white and light green parts only, well cleaned) and chicken broth. Add herbs and cook on low for 8 hours or high for 4 hours. Discard herbs, puree (an immersion blender works best). Stir in 1/2 cup of cream. Serve topped with cheese and bacon, if desired.

Maple Brined Pork Chops

One of our favorites, I make it all the time:)

Brine:
1 C boiling water
2T Kosher salt
1 C ice
1 C unsweetend apple juice
1/4 C maple syrup
1 tsp maple extract
1/4 tsp all spice

(I combine all ingredients for brine in this order in an 8 cup pampered chef bowl, measuring along sides of bowl as I go)

4-6 pork chops. I buy boneless pork chops from Costco and cut them lengthwise (to make them thinner)


Make brine, then soak pork chops in fridge in brine for at least 4 hours and up to 24 hours.

Cook on med-high heat (I like cast iron pan) for a few minutes on each side, or until browned. cover and cook at lower temp until meat registers 160 with meat thermometer.

I also like to saute apples in the pan drippings to serve with pork chops, and then make a gravy with the pan drippings.

I also serve with potato pancakes (grated potato and onion, cooked in small nests in pan on stove)

Chocolate Chip Pumpkin Bread

2 C sugar
2 C canned pumpkin
1/2 C canola oil
1/2 plain yogurt
2 eggs
3 C flour
2 t cinnamon
1 1/4 tsp salt
1 tsp baking soda
1 C mini chocolate chips


Combine 1st five ingredients in a bowl. Combine dry ingredients in a separate bowl, then add to wet. Stir until combined, and add chocolate chips

Spoon batter into two loaf pans, bake at 350 for 1 hour and 15 minutes

Super yummy, I've made it 3 times so far this season!