Turkey meatballs and gravy

1 lb. lean ground turkey

1 1/2 cups seasoned cornbread stuffing

1/2 cup chicken stock

1 small onion finely chopped

1 stalk chopped celery

3 TBL chopped fresh parsley or 1 Tbl dry

2 eggs

2 cloves garlic minced

salt and pepper to taste

2 TBL olive oil

Herbed Gravy

12 oz container McCormick Simply Better Turkey Gravy

1 tbsp chopped fresh herbs thyme, rosemary, sage, parsley or 1/2 T dry herbs

pepper to taste

Preheat oven to 400F degrees.

Line a baking sheet with parchment paper and set aside.

Place stuffing in a resealable Ziploc bag and crush lightly with a rolling pin or mallet. It will be about one cup of crumbs

In a large bowl, combine stuffing crumbs and chicken stock and stir to combine.

Mix in onion, celery, parsley, eggs, garlic, salt, and pepper.

Add ground turkey and mix gently just until combined.

Use a cookie scoop to scoop out mixture. Use your hands to gently form into a ball and place on prepared baking sheet.

Drizzle with olive oil. The cookie scoop keeps the meatballs uniform in size for even cooking.

Bake for 20 minutes  until cooked through.

Herbed Gravy

In a small bowl, combine gravy, herbs, and pepper.

Heat according to package instructions.

Serve with meatballs and mashed potatoes.

Recipe and photo adapted from Mom on timeout.

Parmesan Chicken with noodles

6 ounces extra-wide egg noodles

   desired amount of leftover roasted chicken

1 cup frozen peas

4 cloves garlic, minced, or 2 teaspoons bottled minced garlic

1 3/4 cups whole milk or light cream( I use half and half and 1% milk)

1/2 slice white or wheat bread

3/4 cup shredded Parmesan cheese

2 tablespoons butter, melted

Preheat oven to 450 degrees F. In a Dutch oven bring 6 cups salted water to boiling; add noodles. Cook for 10 minutes or until tender; drain.

In a saucepan combine chicken, peas, garlic, and whole milk (I use half and half and 1% milk); heat through. Cover and keep warm.

In a blender or food processor, process bread into coarse crumbs with several on/off turns. Transfer to a small bowl; add 1/4 cup of the Parmesan cheese and melted butter.

Stir noodles and remaining Parmesan cheese into hot chicken mixture. Heat and stir until bubbly. Divide among four individual casserole dishes. Top with the bread crumb mixture. Bake  until top begins to brown.

Carmel PuffCorn

1 Package (9 Ounces) Puffcorn (I Used Old Dutch)

1 cup Butter (not Margarine)

1 1/4 cup Brown Sugar

2/3 cups Light Corn Syrup

1 teaspoon Baking Soda

Preheat oven to 250º.

Pour the puffcorn into a large roaster pan.

Combine butter, brown sugar, and light corn syrup in at least a 2-quart sauce pan. Cook on medium heat until mixture has melted, about 4 to 5 minutes. Once mixture has melted, add the baking soda. Stir until combined. This will foam up a lot.

 Pour the caramel mixture over the puffcorn and stir until well coated.

Place in oven for 45 minutes, stirring  every 10-15 minutes.

Remove from oven, pour onto waxed paper and break apart. Let cool and then break into individual bites.

Enjoy!!

Lemon Brownies

With lemons being so plentiful here in Yuma, this recipe is a must have. Lemon treats have never been my favorite but with the fresh lemons, mmmmmm.

Lemon Brownies

1 cup butter softened

1 1/2 cup sugar

2 tbsp lemon zest

4 large eggs

2 tbsp fresh lemon juice

1 1/2 cups flour

1 tsp baking powder

LEMON GLAZE

1 1/2 cups powdered sugar

3 tbsp. fresh lemon juice

4 tbsp. lemon zest

Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper.

Using a large bowl, whisk together the flour and baking powder. Using a mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy.  Beat in eggs, one at a time until combined

Gradually beat in the dry ingredients until combined. Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs.  Do not over bake. 

Allow to completely cool on the counter!

Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined.

Pour the glaze over the lemon bars and spread evenly.

Allow to set overnight so the frosting sets.

*Recipe found on Kitchenfunwithmy3sons

Sloppy Joe's

Sloppy Joe’s like mamma made

1 pound ground beef

1/4 cup chopped onion

1 teaspoon prepared yellow mustard

3/4 cup ketchup

1/2 tsp chili powder

1 Tbl. sugar or more if you like it sweeter

salt to taste

3/4 cup water

In a medium skillet over medium heat, brown the ground beef, salt, pepper, and onion. Drain off liquids.

Stir in mustard, ketchup, chili powder,water, and  sugar; mix thoroughly. Reduce heat, and simmer until liquid is about gone.

Serve on warm buns.

Pineapple Coconut Cake

This recipe makes a large cake which is perfect for a potluck or family gathering. It's so good that there will be none to take home, so you better set a piece aside before you put it on the serving table. 😋

Pineapple Coconut Cake

1 box of lemon cake mix

1 can of crushed pineapple

3.5 oz package of instant vanilla pudding

1/2 c. milk

16 oz cool whip

2 1/2 c. shredded coconut

Make the cake mix according to the box and pour it into a big 11x17 cookie sheet or two 13x9 dishes. Bake according to box directions. Remove from oven and poke holes all over the cake with a fork. When it's still warm spoon the pineapple and juice on top of the cake. Let it cool completely. Mix instant pudding with 1/2 c. milk until nice and smooth. Fold in your cool whip. Spread it over the top of the pineapple, and then sprinkle coconut all over the top.

Refrigerate for several hours or over night. Cut and serve.

Carrot Cake dip

This yummy treat is great as a dip on some cinnamon crisps, vanilla wafers, or a spread on your morning bagel or english muffin. The recipe can be halved so you don't indulge in too much of a good thing.

8 oz softened cream cheese
2 cups shredded carrots Not the bagged, they are too thick
1 1/2 cups powdered sugar
1/2 cup chopped walnuts
1 tsp vanilla extract
1/2 tsp cinnamon 
1/8 tsp nutmeg

1. In a medium mixing bowl, combine cream cheese and powdered sugar with a hand mixer.
2. Add in remaining ingredients and stir to combine.
3. Refrigerate until serving. Enjoy!