Sunday Supper: Best Meatballs ever

Sunday in the fall in our house means one thing.. Football & Nascar. I love making these in the crock-pot in the morning, and serving them all day. My daughter is a meatball lover and says these are the best ever! Hubby agrees too lol!

It's pretty simple to make too! I made these for our Halloween party and call them eyeballs or werewolf meatballs. 

1 (12 ounce) bottle Frank's sweet  Chili Sauce ( I have stash of these thanks to Kroger's & Coupons LOL)
1 (32 ounce) jar grape jelly
1 pinch cayenne pepper 
1 bottle Kraft Brown Sugar BBQ sauce 
3 (5 lb) bags frozen meatballs ( I used Italian style)


Directions:Combine in a medium saucepan and heat until warm.


Dump Meatballs in Crockpot and pour sauce over. I use a pastry brush and coat each one. Cook on low 3-4 hours. I stir and check on them ever so often also. 

Sunday Supper: Best Sweet Tea Ever!!

I love SWEET TEA! And down here in the South, what is 

a Sunday Supper without Sweet Tea?

I couldn't imagine living somewhere where 

you couldn't buy it! I am a southern gal!! 

I love Pal's, Chick Fil A's, but my favorite is 

this yummy Secret Ingredient Sweet Tea I came across!!

Ingredients -
5 - 8  Family size Tea Bags. (or 12 regular Tea Bags) 
                    ( I prefer  #1 Luzianne or  #2 Liptons Brand Teas.)
1 Quart  (4 Cups) - Boiling Water
3 Quarts (12 cups) - Cool Water
1 1/2 - 2 (one & a half) - Cups Sugar. 
1/4 teaspoon - Baking Soda (this IS the SECRET Ingredient!!)

Directions - 
1.  Sprinkle baking soda into a pitcher.
      Add Tea bags to the pitcher/baking soda,  
      Pour Boiling water over tea bags, 
      Cover and allow to steep for 15 minutes.
                 
2.  Remove and toss out Tea Bags,
     Add Sugar and Stir until completely dissolved. 
     Add Cool Water.
     Refrigerate until cold and ready to drink.
                  
3.  Serve over ice.

Paula Deen's Mexican chicken dish

Servings: 8 servings 

Prep Time: 10 min

Cook Time: 30 min
Difficulty: Easy

Ingredients 

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

Directions

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Sunday Supper!!

I found this yummy recipe here..

make your own zone!

I love fish.. my kids not so much.. so I am going to attempt 

to win them over with this yummy recipe! 

HERB CRUMB COATING FOR FISH
( Print This Recipe )

14 Ritz crackers
2 Tablespoons grated parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon garlic salt
2 teaspoons paprika

1/4 cup butter – melted (1/2 a stick)

Fish fillets, such as Talipia (this is enough coating for about 6 fillets)

1.  Preheat the oven to 400 degrees.  Grease a 9×13 pan.

2.  Place the crackers, parmesan, and spices in a food processor and mix until it is fine crumbs that are well blended.  Dump the mixture out onto a dinner plate.

3.  Melt the butter in the microwave in a small dish.  (You will be dipping the fish fillets in the melted butter so pick a dish that is an appropriate size).

4.  Press a fish fillet in the melted butter, turning to coat both sides.  Then press the fish fillet into the crumb mixture, again, turning to coat both sides.  Place the crumb coated fillet into your greased 9×13 pan.

5.  Continue until all your fillets have been dipped in the butter, and then coated in the crumb mixture, and placed in the baking pan.

6.  Bake in the 400 degree oven, uncovered, for 15 to 20 minutes.

A Few More Notes:

- I often buy the bag of frozen talipia fillets at Aldi to use in this recipe.  Just make sure your talipia fillets are thawed first.

- I usually have some left over crumb mixture which I then sprinkle over the fillets in the pan, just because I hate to be wasteful.

- When ready to serve, these fillets taste great with a little more melted butter drizzled over them, and some fresh lemon squirted on them too.

- I always use my food processor but a blender would also work.  If you don’t have any high tech gadgets, a ziploc bag and a rolling pin to crush the ingredients works too.

Angel's Yum Yum

3 cup Graham Cracker Crumbs
1/2 stick butter melted
1 1/2 Cream Cheese (12 oz total)
3/4 cup sugar
... 1 tsp Vanilla
1 large Cool Whip
2 cans of whatever fruit pie filling you want

Mixed melted butter and 1/2 crumbs in a 13x9 pan and flatten out in the bottom - Mix softened cream cheese, cool whip, sugar and vanilla - Layer half of that , then pie filling, then other 1/2 of coolwhip mixture - top with remaining crumbs

Sunday Supper: Buttered Chicken

Buttered Chicken
Ingredients

1. 2 large eggs, beaten
2. 1 cup Ritz crackers, crushed Ritz Crackers BOGO $2.99, at Publix Use $1/2 Nabisco Crackers printable
3. 1/4 tsp garlic powder, or 1/2 tsp garlic salt
4. 1/2 tsp black pepper
5. 4 boneless, skinless chicken breast halves Boneless Skinless Chicken Breasts $2.24/lb at Publix or $2.79 lb at Bi-Lo; you can also get the Gold’N Plump All Fresh Chicken Breasts 20 oz for $4.99 at Target and use this $1.50/2 Gold’N Plump All Fresh or Frozen Chicken printable stacked with $1.50/2 Gold’N Plump Chicken Item Target printable
6. 1/2 cup butter, cut into bits Use $0.75 off 1 lb. of LAND O LAKES Half Stick Butter

Directions

1. Preheat the oven to 375. Place eggs in shallow bowl, and cracker crumbs in another shallow bowl.
2. Mix garlic powder (or garlic salt) and pepper with cracker crumbs.
3. Dip the chicken breast in the egg, then in the cracker crumb mixture, coating them well.
4. Place in 9×13 baking dish and drop pieces of butter all around the chicken.
5. Bake for 30-35 minutes until chicken is no longer pink and the crumbs are nicely browned.

Sunday Supper: Orange Fluff Salad

Yet another recipe that reminds me of my Grandmother.. I will be making this today!

 

Orange Fluff Jello Salad Recipe:

1 large package Cook and Serve vanilla pudding
1 large package orange jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows

1 can pineapple tidbits (Any size, depending on your preference)

1 can mandarin oranges (Any size, depending on your preference)

2 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Sunday Supper... Bacon and Cheddar Meatloaf

I love cooking a big dinner on Sunday's. It comes from going to my Grandma's

growing up and having  big lunch after Church every Sunday.

I have MS and some days are just rough. Last night I had

a issue with my leg, and barely made it to bed, so today I took it easy

did a few small chores, and made meatloaf using a Kraft Fresh Take.

Ingredients:

Kraft Fresh Takes Bacon and Cheddar

1 lb pound ground chuck

1 egg

Ketchup

Mix everything except Ketchup together, add some salt and pepper.

Spray a loaf pan with cooking spray.

put mixture in pan.

Bake at 350 for 45 mins to an hour ( until brown)

Top with ketchup, and bake for 10 mins or so longer.

YUMMY!!!