Basic Meatballs

This makes a great meatball that can be used in a variety of dishes and is really tasty. I also love the simplicity of the ingredients it calls for as well.

Basic Meatballs

1 1/2 lbs. ground beef
3/4 cup rolled oats
2 eggs
1/2 cup finely chopped onion
1/2 cup milk
1/2 tsp. salt
pepper to taste
1 tsp. Worcestershire sauce

Preheat oven to 400* F. Line a large cookie sheet with foil and set aside. In a large bowl, combine all of the ingredients. Using your hands, mix the ingredients together well. Roll into 3/4 - 1-inch sized balls and place onto foil lined cookie sheet. Bake for 18-22 minutes, until cooked through. You can use the meatballs right away in your preferred dish or you can bag and label them them and toss them in the freezer until you're ready to use them.

Vegan Banana Muffins

This recipe is hugely popular with not only my Vegan eating daughter, but the rest of my kids as well. Simply delicious and a fantastic recipe to throw together, they never last long at my house. These are also fantastic if you stir some mini chocolate chips into the batter!

Vegan Banana Muffins

In a large bowl sift together:
 3 cups all-purpose flour
 1 cup sugar
 1/2 cup brown sugar
 2 tsp. ground cinnamon
 2 tsp. baking powder
 1 tsp. baking soda
 1 tsp. ground nutmeg
 1 tsp. salt
 Stir in:
 2 cups mashed, ripe bananas
 1/2 cup canola oil
 1/2 cup applesauce
 1 cup almond milk
 1 tsp. vanilla extract
 1/2 - 1 tsp. coconut extract (opt.)

Stir the wet ingredients into the dry just until combined. Grease 2 muffin tins or line with paper liners. Spoon batter into each cup, about a 1/2 cup of batter for each one. Bake @ 350* F for 30-35 minutes until the tops spring back when lightly touched. Let sit in pan 10 minutes, then remove to wire racks to cool.
Makes about 2 dozen muffins

Vegan Applesauce Waffles

A fantastic waffle recipe that uses regular pantry items to make delicious Vegan waffles. These freeze wonderfully and are also delicious when eaten right away. I have had to add a few really good Vegan recipes to my arsenal after one of my daughters began eating a Vegan diet, and this one was a favorite of hers.

Vegan Applesauce Waffles

1 cup all-purpose flour
1 TBSP. baking powder
pinch salt
1/2 cup applesauce
1/2 cup almond milk

Whisk everything together in a large bowl. the batter will be thick, but not dough-like. Add more liquid if needed to reach desired consistency. Grease a heated waffle iron. Use about 1/3 cupfuls of batter for each waffle. Cook as directed for your wffle iron. If eating right away, serve immediately. If freezing, cool waffles on wire racks, when completely cool, place in ziploc bag and freeze.
Makes about 4-6 waffles

Freezer Waffles

I love this recipe for making a big batch of waffles ahead of time, then tossing them into the freezer for the kids to grab and pop in the toaster in the mornings. They love them! But these are just as delicious if you make them to serve right away too. I also like to use half whole wheat flour for some added whole grain goodness. This is my favorite waffle recipe because it's simple, it uses regular pantry items I almost always have on hand, and it's delicious.

Freezer Waffles

3 1/2 cups all-purpose flour (can use half whole wheat flour)
2 TBSP. baking powder
1 tsp. salt
4 cups milk (or almond milk)
2/3 cup canola oil
4 eggs, lightly beaten

In a large bowl, sift together the dry ingredients. Add the milk, oil and eggs, stirring just until moistenend. Do Not Overstir! (if adding fruit like blueberries etc. combine with milk before mixing into the dry ingrendients). Use about 1/3 cup batter for each waffle. Cook waffles according to you waffle maker. Place cooked waffles on wire racks to cool so both sides cool and stay crisp on the outside. Place in large ziploc bags, label and freeze. To use, place a waffle in the toaster and toast until done. Serve hot with your favorite syrup.

Applesauce Bread

This is one of our favorite quick breads, it's so delicious! Often times I will double the recipe just so I can wrap and freeze a few loaves for later, these loaves freeze beautifully! I just let them thaw on the counter and when you cut into them they are just as insanely delicious as the day they were baked. So very good! I especially love topping this bread with some Streusel before baking for that extra tasty touch.

Applesauce Bread

3 eggs
2 cups sugar
1 cup canola oil
2 cups applesauce
1/2 cup sour cream 'or' buttermilk
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
 *Streusel Topping (opt.)

Preheat oven to 350* F. Grease 2 (9x5-inch) loaf pans. Set aside.
In a large bowl beat together the eggs, sugar and oil. Blend in the applesauce and then stir in the sour cream (or buttermilk). Sift together the flour, cinnamon, baking soda, and baking powder. Mix the flour mixture into the applesauce mixture. Stir just until combined and all dry ingredients are incorporated. Pour batter into prepared pans. If desired, sprinkle some Streusel Topping generously over top of each pan of batter. Bake @ 350* F for 70-80 minutes. Let cool in pans for 10 minutes. Remove to wire racks to cool. Once completely cool, wrap in plastic wrap and store in a cool dry place.
To Freeze: Wrap in plastic wrap, place in a ziploc bag, label and freeze.
Yield: 2 Loaves

Slow Cooker Cheeseburger Soup

After making many different versions of this soup over the years, this ended up being the best recipe for Cheeseburger Soup we have ever had. we loved it, so I made sure to write it all down so I could make it again. So good!

Slow Cooker Cheeseburger Soup


8-10 Yukon gold potatoes, scrubbed and cubed
2 TBSP.olive oil
1 onion, chopped
2-3 cups sliced carrots
2-3 stalks celery, sliced

1 lb. ground beef, browned and drained
1 tsp. dried parsley
3/4 tsp. salt
pepper to taste
3 cups beef broth
2 cups chicken broth

4 TBSP. butter
1/4 cup flour
1 (12 oz.) can evaporated milk 'or' 1 1/2 cups milk
1 lb. Velveeta cheese, cubed
1/2 - 3/4 cup sour cream


Place the potatoes in the bottom of the slow cooker. In a large skillet, heat the oil. Saute the onion, carrots and celery until translucent. Place the cooked veggies to the slow cooker. Place the cooked ground beef over top of the potatoes. Add the parsley, salt and pepper. Pour the beef broth and just enough chicken broth over top to just cover the potatoes and beef mixture. Cover and cook on 'HIGH' for 4-6 hours or 'LOW' for 8 hours. About 30 minutes before serving, melt butter in a medium saucepan. Whisk in the flour and cook for a minute to cook out the flour taste. Whisk in the milk and bring to a boil, stirring constantly, until thickened. Whisk the thickened milk mixture into the soup in the slow cooker. Stir in the Velveeta cheese and stir until melted and combined. Whisk in the sour cream and let it heat through.
Makes about 10-12 servings.

Slow Cooker Corn Chowder

A slow cooker version of our favorite corn chowder. Quick to throw together and another great slow cooker recipe to add to your arsenal. And so very good with a sprinkle of Parmesan cheese over top!

Slow Cooker Corn Chowder

1 (12 oz.) bag frozen corn
2 (14-16 oz.) cans of creamed corn
1 (16 oz. ) bag frozen sliced carrots
1 large onion, chopped
8 large potatoes, peeled and cubed
1 tsp. salt
pepper to taste
6 cups (or so) chicken broth
2 (12 oz.) cans of evaporated milk
3 TBSP. of butter or margarine

  Place the first seven ingredients into the crock. Add 'just enough' chicken broth to cover the ingredients. Cover and cook on HIGH for 4-6 hours or LOW for 8 hours. About 30 minutes before serving, gently stir in the evaporated milk and butter. Tastes delicious with a sprinkle of Parmesan cheese on top of each serving.
Makes about 12 servings

Homemade Meatballs

These are an excellent basic meatball and a delicious starting point for many different meals options, such as spaghetti and meatballs, sweet and sour meatballs over rice, or meatballs and gravy over noodles, etc. I love baking these up and freezing them so I can pull them out and use them in my slow cooker or on the spur of the moment to get a meal on the table fast. I just slightly tweaked the original meatball recipe from Chef In Training.

Homemade Meatballs

1 1/2 lbs. lean ground beef
3/4 cups oats (I used quick cooking)
2 eggs
1/2 cup chopped onion 'or' 1 TBSP. dried minced onion
1/2 cup milk
1/2 tsp. salt
pepper to taste
1 tsp. Worcestershire sauce

In a large bowl combine all of the ingredients. Using your hands, mix them together until well combined. Scoop out and roll into 3/4-1-inch size balls. Place on foil-lined baking sheets and bake @ 350* F for 20 minutes, or until done. Let cool, bag and freeze until needed.
Makes about: 5 dozen mini meatballs (depending on how big or small you portion them out.)

Welsh Rarebit

I realize that authentic Welsh Rarebit has beer in it, but since we don't drink alcohol, this is my version of it, and we absolutely love it. I tweaked the original recipe to my liking and it turned out perfect. I brushed some melted butter on sliced french bread, toasted it and served the sauce over that and it was a definite winner!

Welsh Rarebit

4 TBSP. butter
1/2 cup flour
1 cup chicken broth
3 cups milk
1 tsp. salt
pepper to taste
1/8 tsp. paprika
hot sauce to taste (about 1/2 - 1 tsp.)
2 tsp. Worcestershire sauce
4 cups sharp cheddar cheese 

In a large saucepan medium heat, melt the butter. Whisk in the the flour and let cook for 2-3 minutes while whisking to cook out the "flour" taste. Whisk in the broth, milk, salt, pepper, and paprika. Bring to a boil and cook until thickened. Whisk in the hot sauce and Worcestershire sauce. Stir until well mixed. Whisk in the cheese, stirring really well until the sauce is smooth and the cheese is completely melted. Serve immediately over toasted bread of choice.
Makes about 7-8 cups.

Chicken a la King

I doubled the original recipe and it was the perfect amount to feed all of us with no leftovers. We really loved this one, it was very easy to throw together and tasted fantastic over homemade biscuits.

Chicken a la King


1/2 cup butter
4-5 chicken breasts, cubed (about 4-5 cups)
1 cup chopped green bell pepper
1 onion, chopped
2 (4 oz.) can sliced mushrooms, drained
3/4 cup flour
2 tsp. salt
pepper to taste
1/4 - 1/2 tsp. poultry seasoning (to taste)
2 1/2 cups hot water
3 tsp. chicken bouillon granules
3 cups milk
1 (4 oz.) jar diced pimientos, drained

In a large skillet, melt the butter. Add the chicken, onions and peppers and cook until chicken is done and the onions and peppers are tender. Add the drained mushrooms. Stir. Stir in the flour, salt, pepper and poultry seasoning. Cook a minute or two to cook the "flour" taste out. Whisk in the hot water, bouillon and milk. Cook and stir until hot, thickened and bubbly. Stir in pimientos. Let cook for about 5 minutes, over medium heat, stirring constantly. Serve over biscuits, hot cooked rice, hot cooked noodles, or puff pastry shells.
Makes about 10-12 servings.