Slowing down a little...

Things have been a bit crazy lately... some business and more with the family.  We have been in the concert season of late.  We have been flitting from one concert and event to another with all the kiddos seasonal endeavors.  

I thought I would pop in and share a little of what I have been up to...

Thanksgiving was full of pie making and baking and there are orders for some other items for pies coming up.  I have been doing some menu planning and then there is the philanthropic side of my life.

I am sure you know... if you have been around long... that my children commission me on a regular basis, to bake for a variety of events.  I don't charge them money. LOL  So, in the past two weeks I have made cookies, a Tres Leches Cake, Sticky Gingerbread Cake, Amish breads and muffins and today I made fudge.  

I used the standard fudge recipe on the back of the marshmallow cream jar.  Nothing fancy but yummy!

All chocolate fudge with little sprinkled candies on top

The kids are taking them to teachers for class "fun" tomorrow.   

This evening I got to make my first London Broil.

It was a standard piece of Top Round that I marinaded in a balsamic vinegar and olive oil blend with garlic and pepper.  Once it was ready (two days in the fridge for us) I turned on the broiler and cooked on each side for about 5-7 minutes and served.  London Broil is served medium rare.  IT WAS AMAZING!!!  I will be doing this again.  We made it a low carb meal with veggies and a big salad made with Romaine lettuce, mandarin oranges, pecans and red onion.  I made a balsamic vinaigrette to go with.  YUM!

I am working on a plan for blogging lots more in the new year.  I am also revamping business stuff a little to focus less on catering and more on baking and personal chef endeavors.  I just love those more so that is going to be the focus.  I am still waiting to order a PC training program.... kinda pricey but I will come up with the money when I need to.

Stay tuned for quick recipes, cookbook recommendations, lots of foodie pics and menu plan ideas to bring your family to the table.  New plan coming soon...

Make-Ahead Meatballs

I got this fantastic recipe from an old Quick Cooking Magazine (one of the Collector's Editions). I use it ALL THE TIME! All of these recipes are from that issue sent in by Ruth Andrewson of Leavenworth, Washington.

Make-Ahead Meatballs

4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onion
1 Tablespoon salt (I cut this back a bit)
2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
4 pounds lean ground beef (or other ground meat - if you use chicken or turkey you will need to add an extra egg for moisture)

In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layers in ungreased 15-inch x 10-inch x 1-inch baking pans. Bake at 400 degrees for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months. Yields 5 batches (30 per batch).

Of course, you can make the classic spaghetti and meatballs with this but there are other things you might try that are delicious, too.

Meatball Sandwiches

1 batch of the meatballs thawed (30)
1 cup ketchup
3/4 cup packed brown sugar
1/4 to 1/2 cup chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon liquid smoke, optional
6 sandwich rolls, split

Place meatballs in an ungreased 1 quart baking dish. Combine the next five ingredients; pour over meatballs. Cover and bake at 350 degrees for 1 hour (or you could put these in the crockpot on low for a few hours). Serve on sandwich rolls. Yields 6 servings.

You could also use the sandwich recipe and just make little meatball appetizers served on toothpicks for a get-together with friends or church dinners and such.

Sweet and Sout Meatballs - follow recipe except use meatballs instead of chicken

Other links for you...

Crockpot Meatballs - lots of links here for different ideas!

You can pair them with lots of different sauces.

Try barbeque sauce on them in the crockpot.

You can combine barbeque sauce and a fruit preserve for a sweet and spicy combination.

You can turn them into Swedish Meatballs with a basic sour cream sauce.

Make your meatballs smaller and make a Grilled Swedish Meatball Kebab.

Brisket prep

Brisket prep, originally uploaded by academy252.

The fat is trimmed and ready for the low salt rub...