Rum Balls

3 cups vanilla wafers (20-1 cup)
1 cup ground nuts
1/3 cup cocoa (Hershey's)
1/3 cup light corn syrup (Karo)
1/2 cup rum
1 cup confectioners sugar

Mix together & roll in granulated sugar

Sweet Potato Casserole

Casserole:

3 cups of mashed sweet potatoes or yams (canned fine)
3/4 cup sugar
1 stick butter
2 eggs
tsp of vanilla
tsp of cinnamon

Topping:

1-cup brown sugar
1 stick butter (melt in microwave)
1 cup flour
1 cup broken pecan pieces

Prepare:

Combine all casserole ingredients, mix with electric mixer and lace in baking dish.  Combine all topping ingredients and spread over casserole mixture.  Bake @ 375 for 25 minutes.

Cheeseburger Meatballs with Special Sauce

What you need for the meatballs:


1 pound lean ground beef
1 package of onion soup mix
1 dill pickle spear, chopped
1 tablespoon of ketchup
1/2 teaspoon garlic powder
1 egg
3/4 panko bread crumbs
3/4 cup of shredded cheese

What you need for the special sauce:
1/3 cup mayonnaise
3 tablespoons of ketchup
2 tablespoons of sweet pickle relish
2 teaspoons of sugar
1 teaspoon of white vinegar
3/4 teaspoon of onion powder

How you do it:

1. In a large bowl, combine beef, onion soup mix, chopped pickles, ketchup, garlic powder and egg.  Add the breadcrumbs and cheese and mix.
2. Roll into 1-inch balls and place on baking sheet.
3.  Bake at 375, 15-20 minutes until cooked through.
4.  While meatballs bake mix the sauce ingredients and refrigerate until ready to eat.

New England Clam Chowder

Ingredients
8 tablespoons unsalted butter
1 medium onion, finely diced
8 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3/4 cup all-purpose flour
8 cups chicken or vegetable stock
8 (10-ounce) cans chopped clams in juice
quart heavy cream
8 bay leaves
4 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper


Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 8 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.

Veggies in White Wine Sauce over Pasta

3 tablespoon olive oil
3 tablespoons butter
1 green squash cubed
1 yellow squash cubed
1 small eggplant cubed
1 can of petite diced tomatoes in garlic and olive oil
1 quart of chicken broth (i make from better than bullion) - heavier on the mixture.
4-5 cloves of garlic
1 bottle of Yellow Tail Pinot Grigiot
1 package of Vermicelli

In a frying pan, sauté garlic, squash and eggplant in olive oil.  Once soft - move to bowl.  Melt 3 tablespoons of butter, add 1-1/2 cups to 2 cups of white wine and reduce.  Mix in chicken broth, add vegetable mixture and let simmer for about 20 minutes.

Cook pasta according to directions.  Serve with fresh parmesan cheese.  Recommend garlic bread as an addition to soak up the broth.  :)

ONE POT ANDOUILLE SAUSAGE SKILLET PASTA

(via damndelicious.net)

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Yield4 servings

This incredibly cheesy pasta dish easily comes together in less than 30 minutes in one skillet - even the pasta gets cooked right in the pan!

INGREDIENTS

• 2 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 can Rotel tomatoes
• 1 cup milk
• 16 ounces elbows pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded pepper jack cheese

Try Hearty Sausage Mini Quiche For Brunch

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
• Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Serve immediately.

Summer Sangria

• 2 (750-ml) bottles white wine, chilled
• 1 cup brandy
• 1 cup of Grand Marnier
• ¼ cup of silver tequilla
• 2  sliced oranges
• 1 orange freshly squeezed juice
• 1 lemon, sliced
• 1 lime, sliced
• 2  granny green or red fuji apples sliced
• 2 cans of Sprite Zero (less sugar)
• 
  

Slice all the fruit first, make the slices large to add flavor to the drink. Add to the pitcher. Add squeezed orange juice, brandy, Grand Marnier, tequila and wine. Stir with wooden or plastic spoon, don’t use metal spoon. Chill for an hour, add splash of Sprite to each glass before serving.

clip