Waikki Style Meatballs


Waikiki-Style Meatballs

Waikiki-Style Meatballs

Rated as 4.33 out of 5 Stars
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Recipe By:Sammie
“These sweet and sour meatballs are always a hit at parties. My mom sometimes takes shortcuts and uses pre-made meatballs from a bag, which, after spending a few hours in the slow cooker, taste fine. I like these best when they are made completely from scratch! Ground turkey works too, but doesn’t hold its shape as well. To turn into a meal, heat rice to serve with the dish. The serving size refers to this dish as a main meal, but when served as an hors d’oeuvre, easily can feed 10 to 13 people. Sometimes I do not add the cornstarch into the sauce, and just allow it to boil for a bit longer, but the cornstarch really does yield the best result.”

Ingredients

  • 1 1/2 pounds ground beef
  • 2/3 cup plain breadcrumbs
  • 1/3 cup minced onion
  • 1/4 cup milk
  • 1 egg
  • 1 1/2 teaspoons salt
  • 2 tablespoons cornstarch
  • 1/2 cup brown sugar
  • 1 (15 ounce) can pineapple chunks, juice reserved
  • 1/3 cup vinegar
  • 1/3 cup chopped green bell pepper

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Thoroughly mix the ground beef, bread crumbs, onion, milk, egg, and salt together in a bowl. Roll the mixture into balls and arrange onto a baking sheet.
  3. Bake in the preheated oven until the meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker.
  4. Stir the cornstarch and brown sugar together in the bottom of a saucepan and place over low heat. Add the reserved pineapple juice and vinegar; stir until smooth. Bring the mixture to a boil for 1 full minute before removing from heat; pour over the meatballs in the slow cooker.
  5. Add the pineapple chunks and green bell pepper to the slow cooker.
  6. Cook the mixture in the slow cooker on Low until the flavors are thoroughly combined, 3 to 4 hours.

Eggs Benedict Casserole


Eggs Benedict Casserole

Eggs Benedict Casserole

Rated as 4.47 out of 5 Stars
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Recipe By:alycimo
“Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.”

Ingredients

  • cooking spray
  • 8 large eggs
  • 2 cups milk
  • 3 green onions, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 3/4 pound Canadian bacon, cut into 1/2-inch dice
  • 6 English muffins, cut into 1/2-inch dice
  • 1/2 teaspoon paprika
  • 1 (.9 ounce) package hollandaise sauce mix
  • 1 cup milk
  • 1/4 cup margarine

Directions

  1. Spray 9×13-inch baking dish with cooking spray.
  2. Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
  3. Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
  4. Preheat the oven to 375 degrees F (190 degrees C).
  5. Sprinkle casserole with paprika; cover with aluminum foil.
  6. Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
  7. Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

Make-Ahead Breakfast Bars


Make-Ahead Breakfast Bars

Make-Ahead Breakfast Bars

Rated as 4.6 out of 5 Stars
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Recipe By:Jackie
“I like to make a batch of these and then cut them and wrap single servings in foil to have handy in the freezer for the week. Much cheaper than the freezer breakfasts from the store and you can basically add/substitute whatever ingredients you want or have handy.”

Ingredients

  • cooking spray
  • 3 cups frozen Southern-style hash browns
  • 4 eggs, lightly beaten
  • 1 cup cubed fully cooked ham
  • 1 cup shredded Cheddar-Monterey Jack cheese blend
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×11-inch casserole dish with cooking spray.
  2. Mix hash browns, eggs, ham, Cheddar-Jack cheese, onion powder, salt, and pepper together. Pour mixture into the prepared dish. Shake dish gently from side to side to level out ingredients.
  3. Bake, uncovered, in the preheated oven until top starts to brown, about 40 minutes. Cool before cutting into bars.

Zebra Cake


Zebra Cake III

Zebra Cake III

Rated as 4.88 out of 5 Stars
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Recipe By:Joanne L. Hayes
“This easy-to-make icebox cake seems to be as popular today as it was 50 years ago.”

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1 (9 ounce) package chocolate wafer cookies
  • 1/4 cup grated chocolate

Directions

  1. Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners’ sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
  2. Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
  3. Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
  4. Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
  5. Cover tightly and refrigerate overnight.
  6. To serve, slice diagonally to create striped pieces.

Mediterranean Chicken


Mediterranean Chicken

Mediterranean Chicken

Rated as 4.33 out of 5 Stars
Recipe By:Robyn Webb
“Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.”

Ingredients

  • 2 teaspoons olive oil
  • 2 tablespoons white wine
  • 6 skinless, boneless chicken breast halves
  • 3 cloves garlic, minced
  • 1/2 cup diced onion
  • 3 cups tomatoes, chopped
  • 1/2 cup white wine
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh basil
  • 1/2 cup kalamata olives
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste

Directions

  1. Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
  2. Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
  3. Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Breakfast Pies


Breakfast Pies

Breakfast Pies

Rated as 4.48 out of 5 Stars
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Recipe By:CRANEJWR
“Individual breakfast pies that can be made ahead of time, and microwaved as needed. My 3 year old grandson loves them, and they are finger food for the little ones. The big guys love them too. I fix hash browns and gravy as side dishes for the big guys, and it is a huge hit!”

Ingredients

  • 3/4 pound breakfast sausage
  • 1/8 cup minced onion
  • 1/8 cup minced green bell pepper
  • 1 (12 ounce) can refrigerated biscuit dough
  • 3 eggs, beaten
  • 3 tablespoons milk
  • 1/2 cup shredded Colby-Monterey Jack cheese

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
  3. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
  4. Bake in preheated oven for 18 to 20 minutes, or until filling is set.

Spinach Stuffed Chicken Breast


Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts

Rated as 4.51 out of 5 Stars
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Recipe By:Laurie Wheeler
“Spinach and cheese stuffed into boneless, skinless chicken breasts. Serve with rice, noodles, or a great Greek salad!”

Ingredients

  • 1/2 cup mayonnaise
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1/2 cup crumbled feta cheese
  • 2 cloves garlic, chopped
  • 4 skinless, boneless chicken breasts
  • 4 slices bacon

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
  3. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
  4. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Zucchini Bread


Mom's Zucchini Bread

Mom’s Zucchini Bread

Rated as 4.75 out of 5 Stars
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Recipe By:v monte
“Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.”

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

Directions

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Wendy’s Easy Blackberry Cobbler


Wendy's Easy Blackberry Cobbler

Wendy’s Easy Blackberry Cobbler

Rated as 4.5 out of 5 Stars
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Recipe By:Wendy B
“This is an easy way to use those abundant blackberries found in the hot summer months! With cake mix and butter for a topping, it couldn’t be simpler! Serve warm with vanilla ice cream, if desired.”

Ingredients

  • 6 cups fresh blackberries
  • 1 1/2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 (18.25 ounce) package yellow cake mix
  • 1/2 cup melted margarine

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
  2. Combine the blackberries, sugar, cinnamon, and nutmeg in a bowl until evenly blended. Spread evenly into the prepared baking dish. In a separate bowl, stir together the cake mix and margarine until crumbly. Sprinkle evenly over top of the berries.
  3. Bake in the preheated oven until the mixture is bubbly, and the topping is golden brown, 40 to 45 minutes.