Mini meatballs, for spaghetti or mini/maxi subs

I am posting this recipe, even though it's not mine, because I really like it.  It's probably the easiest meatball recipe I have ever used and you can make as many as you want, freeze them and use them for whatever you want for a quick meal when you are busy.  I, so far, always have used them for spaghetti and meatballs, but I am sure they are really good in subs like the recipe calls for, and would be good even in Swedish meatballs with a gravy over mashed potatoes..will have to try it sometime.  In fact I was thinking of making them and using them in my hamburger milk gravy instead of the crumbled hamburger to try that out.  I made them tonight for dinner and just used jarred Prego sauce which I always add a small can of tomato sauce and a little sugar to because it's pretty strong to me, and cooked some angel hair pasta and called it good, and it was good!  I like to let my spaghetti sit for 15-20 minutes mixed together before serving it so it soaks in the sauce more.   Here is the link to the recipe..I usually like to add a little fresh parmesan and finely chopped onion in my version, plus a little extra garlic..oh, and I like to use italian bread crumbs..well, it's kind of the same recipe?

http://www.foodnetwork.com/recipes/ree-drummond/mini-meatball-sandwiches-recipe.html

Treats for Alana's 12th Birthday Party with friends

Alana, my granddaughter, is having her friend party, 15 of them, tonight with pizza, macaroni and cheese, beverages of course, and so I volunteered to do the treats..I have been feeling nostalgic lately for some reason and decided to do old fashioned fall party food, except for the rainbow cupcakes..don't think they had those back then, but I am sure the girls will think they are fun.  I made the cupcakes and frosted them with marshmallow frosting (a favorite of Alana's), the old fashioned caramel apples with the kraft caramels, using heavy cream to thin it out a little and a dash of salt, over granny smith apples, and popcorn balls that I remember the way we used to make them way back when when we weren't afraid of corn syrup etc.  I added some pink food color, M & M's and honey roasted peanuts..they turned out good, not at all like rocks, and tasted good (I may have licked the bowl)..I think the assortment turned out cute and tasty looking..thinking they will think the same thing!

Here is the LINK for the recipe for the popcorn balls in case anyone is interested.. you can throw in whatever you want besides the popcorn-I was worried about the M& M's melting, but they seemed to do ok generally.  I used the microwave kettle corn and made sure there weren't any seeds in it. 
http://www.tasteofhome.com/recipes/traditional-popcorn-balls/print

and..here is the recipe for the Marshmallow frosting..it's really good on chocolate cake-tastes like Whoopie pies.

MARSHMALLOW FROSTING:
1 cup (2 sticks) butter -room temperature
2 cups powdered sugar
1 jar (7-1/2 ounces) marshmallow fluff
2 teaspoons vanilla extract

In a bowl beat with electric mixer, butter and pwd sugar until pale and fluffy, about 3 minutes.  Add the marshmallow fluff and vanilla and continue beating until well combined..

Sunday Shawl

I have been wanting to crochet again more and although I have a project in progress already, my snowflake afghan I started earlier this year, I had seen this a few weeks back and decided to make it.  It's called Sunday Shawl by The Little Bee and I really liked it because it was different.  Anyway, I had today off from work and finished it, that is all except weaving in my ends..here is my finished product..

Cheesy Scalloped Potatoes with Ham

ANOTHER cool day and chilly in the house, but not chilly enough to start a blazing fire in the porch as I am trying to finish a shawl I fell in love with (I have no business crocheting right now, I have a trillion, well  not quite, projects that need to be finished and started before this) and didn't want to "bake" out in my favorite chair out there, so I decided to make something in the oven for supper.  Thus, it's cheesy scalloped potatoes with ham for dinner tonight.  This is a pretty quick and easy dinner..just toss together a salad to go with it and you are all set with a balanced meal that didn't require a ton of work or time.  Here goes..

CHEESEY SCALLOPED POTATOES WITH HAM:

Peel and slice about 6-8 potatoes, depending on how large they are..put in a larger casserole dish.  dice about 1/3 of a large onion finely and add it to the dish.  The dice about 1-1/2 to 2 cups of ham and toss that in too.  kind of mix it all together with your hands.

Next: in a medium kettle over medium to medium high heat mix together:

8 ounces of Velvetta cheese (I sometimes use Velvetta Mexican if I am in the mood for more kick to it)
1 cup cheddar cheese-I use mild
1 can Campbell's cream of celery soup
1/4 cup Miracle Whip-sounds strange but it gives it some tang
a little salt and pepper
1 pint of half and half

heat until all of the ingredients are melted and creamy, stirring constantly so it doesn't scorch on the bottom. 

When ready, pour over the potato mixture evenly.  cover with aluminum foil and bake in a 350 degree oven for 1-1/2 hours..I uncover the last 1/2 hour so the top browns a little. 

Oven (or crockpot) Beef Stew

Chilly weekend, grandkids over, we all need to sew, embroider and crochet, so..time for beef stew..

OVEN (OR CROCKPOT) BEEF STEW:

3 lbs stew meat (I usually buy a roast and cube it up, discarding any sinewy or fatty stuff.)
1 cup chopped celery
1 med onion, chopped
3 cleaned and chopped carrots
4 medium potatoes cut in chunks
1 can beef bouillon soup
1 can Golden Mushroom soup-Campbells
1 can water
2 Tbsp sugar
1/4 cup quick tapioca
salt and pepper to taste

Put all ingredients in a roaster, cover, or crockpot, stir together to incorporate.  Bake at 250 degrees for 5-6 hours or on high for 8 hours in crockpot.  Do not peek. 

French Dressing (homemade per Wyndmere, North Dakota cookbook)

I've been making this French dressing for years..my sister, Diane's old hometown, Wyndmere, created a cookbook for their centennial celebration and I was lucky enough to get one.  The recipes in it are awesome, and this became a family favorite of ours.  I also made a batch of this last night for the grandkid sleepover because my son, Joe, was also there for dinner and loves it as much as I do.  I just used mixed greens and some croutons and tossed them in this dressing and it was delicious. 

FRENCH DRESSING:

1/2 cup sugar
1 cup vegetable oil
1 tsp salt
1/4 tsp chili powder
1 cup catsup
1/4 cup cider vinegar
1 tsp pepper
1 tsp onion powder or 1 Tbls grated onion

Put all the ingredients in a blender or mix very well until well bleneded (I just put in a tight container and shake)

Homemade BBQ sauce for ribs and chicken (Nettie Boudreau's recipe)

The grandkids were over last night and they all love my BBQ'd ribs, so made up a batch..Kyle kept saying "I just love that sauce!" so decided to post my mother-in-law, Nettie Boudreau's, sauce recipe on here..the copy I have is getting all faded so better post it before I can't read it anymore anyway!

NETTIE'S HOMEMADE SAUCE FOR RIBS AND CHICKEN:

1 small can tomato sauce, 8 ounces.
1/3 cup catsup
1/4 cup light brown sugar
1 tsp yellow mustard
3 Tablespoons Worcestershire sauce
1/8 cup cider vinegar
a few shakes of onion and garlic salt (can use a little chopped onions instead of onion salt)
salt and pepper (small amount)
1/8 cup vegetable oil

Put in a smaller kettle, bring to a boil, reduce heat and simmer 10 minutes.  I then put it on low and start basting ribs or chicken about 30-45 minutes before ready to serve..can serve extra sauce on the side if desired.