Can't call it a holiday weekend without the dessert...

Deep Dish Brownies

• ¾ cup butter or margarine melted
• 1½ cup sugar
• 1½ teaspoons vanilla extract
• 3 eggs
• ¾ cup all purpose flour
• ½ cup Hershey’s Cocoa
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup Hershey’s Semi Sweet Chocolate Chips or Reeses’s Peanut Butter Chips

Heat oven to 350°. Grease square pan, 8x8x2 inches. In medium mixing bowl blend melted butter, sugar, and vanilla. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder, and salt; gradually add to egg mixture, beating until well blended. Stir in chips. Spread into prepared pan. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely cut into squares. 16 brownies. Notes Grease pan generously.

It's Monday...time to start planning for the weekend

Entertaining over Labor Day? What could be better than breakfast burritos?

Breakfast Burritos - feeds 6

Needs:

Small Tortillas

6 small grape tomatoes

2 larger tomatillos (husked & rinsed)

1/4 vidalia onion

1/2 yellow pepper

1 avocado

1 jalapeno. if you're scared of the real thing, you can use dry - find it in the spices

Cheese (I used mexican cheese, jeff likes habenero)

6 eggs

Chop the tomatoes, tomatillos, onion, peppers. (put jalapenos in now if using the real thing) Put in a pan, sprayed with pam on medium high heat until onions are nearly translucent.

(laugh if you want - but all the colors make it look appetizing!!!)

While this is cooking up, cut open your avocado and slice into strips. Once your vegetables are ready you can do 1 of two things -

if you are a texture freak like me - take the veggies out and put in bowl - cover w/a plate to stay warm. Crack the eggs into the pan and scramble. (if using dried jalapeno - add a tsp now)

Then get your tortilla out - put some slices of avocado on, put a handful of cheese, add your eggs and top with the veggies...roll eat and enjoy.

If you aren't a texture freak - then add the eggs right in with the veggies. Put in your jalepeno spice and once your eggs are cooked up - throw them onto your tortillas - put some slices of avocado on top. Roll up and eat!

If you are making this just for one - you can cut down the veggies and just use 1 or 2 eggs. OR cut up all your veggies, reserve enough for now and put the rest in a ziploc bag in the freezer. Label the ziploc before you put the veggies in...next time you want a burrito - grab the bag and put it right into the pan and you are ready to go.

Party size coleslaw

Refrigerator Cabbage Slaw From Mrs. Bill Stevens 10-77

• 1 medium head cabbage, chopped
• 2 medium green peppers, chopped
• 3 or 4 teaspoons salt

Mix well and let stand for at least one hour; drain well. Fill containers and pour on cooled dressing.

Dressing: 1 cup white vinegar, 1 cup sugar, Pimento (for color contrast)

Boil syrup (dressing), then cool thoroughly before pouring over cabbage mixture. Cover and store in refrigerator; will keep crisp and fresh for weeks.

Leftover Pulled Pork?

Pulled Pork Grilled Pizza!

special equipment: Vegetable Basket & Metal Pizza Rack (not required, it just might make it easier

Yellow Peppers

Tomatoes

Sweet Baby Ray's BBQ Sauce (at room temp is best)

Pulled Pork (preheat)

Shredded Cheddar

Pizza Dough (Cheater's way: Pillsbury Pizza Dough or go to your favorite pizza place and see if they'll sell you some of their dough- many will)

1st - Turn on the grill at a high heat

Prep the Veggies, Using a Vegetable Basket - grill at high heat the Yellow Peppers & Tomatoes. Meanwhile, prep the dough - you want it to be the same thickness the whole way across and not too thick or it won't cook correctly. If using a rack, put the dough in the rack. After you take the veggies off the grill, lower the heat and put the pizza on - try to keep it in indirect heat. If you can't you'll need to rotate it a few times so you don't have burn marks. You'll only need 3 -5 minutes a side - keep your eye on it - it goes quick!!! Once the first side is done, turn the gas down and flip it over & throw on the toppings - the BBQ sauce, pork, tomatoes, peppers, and then the Cheddar. Shut the grill so the toppings melt. After about 3 minutes - check the crust, if its not ready, shut the grill so the top melts.

It's very tasty! Enjoy!!

Friday Family Favorite

Crockpot Pulled Pork from Rival

2 onions quartered
2 tablespoons brownsugar

1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon ground black pepper
1 (4 to 6) pound shoulder roast or pork butt

I double this part below:

3/4 cup cider vinegar
4 teaspoons worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper

hamburger buns

Place onions in stoneware.

Rub: Combine Brown sugar, paprika, salt, and pepper and rub over roast.

Place roast over onion.

Drizzle: (I double this) Combine vinegar, worchestershire sauce, red pepper flakes, sugar,
mustard, garlic salt, and cayenne, stir to mix well.

Drizzle one third vinegar mixture over roast. (I put about a half over the pork) Cover stoneware and
cook on LOW 10-12 hours or HIGH 4 to 6 hours. Drizzle about one third
reserved vinegar mixture over roast during last half hour of cooking. ( i do this when I come home -its fine)
Remove meat and drain. Chop or shred meat with forks and chop onions. Serve
meat and onions on buns. If desired top sandwiches with coleslaw.
Pass remaining vinegar mixture to drizzle over sandwiches.

So much better than the boxed bars...

Easy Lemon Bars B. Lowe, notes very good

Crust:

• 1 cup oleo or butter
• ½ cup powdered sugar
• 2 cups flour
• Cut oleo into flour and sugar. Pat into 9 x 13 pan. Bake at 350° for 15 minutes.

Topping:

• 2 cups sugar
• 4 tbsp flour
• ½ tsp salt
• 4 tbsp lemon juice
• 4 beaten eggs

Mix all ingredients for only a minute or so, using electric mixer. Pour onto baking crust. Return to 350° oven for 25 minutes. Sprinkle with powdered sugar. Cool and cut into squares.

Quick Dinner Option

Chicken Cacciatore

1 lb chicken breast (boneless, skinless, cut up)

1/2 cup vidalia onion

1/2 cup green pepper

1 can (16 oz) chopped tomatoes (drain half)

1 can 8 oz tomato sauce

2 tbsp Splenda

1 1/2 tsp italian seasoning

1/3 cup Olives (black if you like them - sliced)

1/8 tsp black pepper

3 cups hot cooked noodles to just shy of aldente, rinsed & drained

Spray large skillet w/cooking spray or put 1/2 tbsp olive oil in. Saute Chicken, onion, grn pepper for 6-8 min. Stir in tomatoes and sauce. Once well mixed, add remaining ingredients except noodles. Simmer for 10 minutes. Put the noodles in for 5 minutes more of simmering.

I'm on a roll....why stop now?

Salmon Souffle

• 2 Tablespoons butter
• 2 tablespoons flour
• 1 cup flour
• 2 well beaten egg yolks
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• Dash pepper
• 1 1lb can salmon flaked
• 2 stiff beaten egg whites

Make white sauce of butter, flour & milk. Slowly add sauce to egg yolks. Stir into remaining sauce add salt, nutmeg, pepper, & salmon, fold in whites.

Bake individual dishes or casserole in slow oven 325˚ for 45 minutes. Garnish with lemon. 4 to 6 servings.

Here's another recipe that's probably as old as the cars on woodward

Dried Beef Log

Bernadette Lowe

8 oz cream cheese and ¼ cup parmesan cheese

1 tbsp horseradish

1/3 cup chopped green olives

Roll in chipped beef (approx 1 cup)

Blend together cream cheese, Parmesan cheese, and horseradish, stir in olives. On waxed paper, shape in two 6 inch rolls, 1 1/2 inches in diameter. Chill several hours or overnight. Roll each "log" in snipped dried beef. Place on serving plate; offer spreaders; pass assorted crackers.

and may i just say....ew

In honor of the dream cruise...

Going back in time with this recipe...

Shrimp Mousse

• 1 envelope Knox Gelatin
• ¼ cup cold water
• 1 8oz. PHLA cream cheese
• 1 can tomato soup
• ½ cup chopped onion
• ½ cup chopped celery
• ¼ cup green pepper
• 1 cup mayonnaise
• 12 oz. cooked shrimp (notes CAN SUBSTITUTE SALMON)

Dissolve together Gelatin & water. Warm soup & cheese. Add gelatin mixture to soup & cheese- let cool. Add onion, celery, pepper, mayo & shrimp; mix. Put in mold & refrigerate.

Friday Family Favorite

I think somewhere along the way the potato chip part of this recipe got lost....

Hash Brown Casserole B. Lowe

• 2 lb. bag of frozen hash brown potatoes (thaw for 30 minutes)

• 1 ¾ cup onion, chopped

• 1 can cream of mushroom soup

• 1 lb. carton sour cream

• 1 stick margarine melted

• 8 oz. sharp cheddar cheese, grated

• Salt and pepper to taste

Mix all ingredients. Spread into 9x13 inch pan. Optional: Pat one cup of crushed corn flakes or potato chips over the top. Bake 375° for one hour.

My favorite new pasta salad

This is from Food Network Magazine in August.

Roasted-Pepper Pasta Salad

Kosher Salt

12 ounces mezzi rigatoni or other short tube-pasta

2 bell peppers (red and/or yellow) - I use 1 of each- halved, stemmed, and seeded

6 cloves garlic unpeeled (sounds like a lot but its yummy I promise and not too garlicky)

1/4 cup almonds ( I haven't put in)

1/3 cup extra virgin olive oil

1 lemon (big!)

8 ounces bocconcini (small mozzerella balls - if you can't find you can cut up the big ones)

1 bunch basil - leaves torn

Preheat broiler. Bring pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off excess water.

Meanwhile, place the bell peppers cut side down on a foil lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. !!Important!!! When you take the peppers out put into a covered bowl quickly so the skin will steam off (it will take about 5 minutes).

If adding the almonds follow this step & dirty another pan- heat a dry skillet over medium heat and add almonds and toast, shaking the pan 4-5minutes. Let cool then coarsely chop.

Back to our pepper & garlic action. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add garlic paste and drizzle with olive oil. Finely grate about 1 teaspoon lemon zest - I do 2-3 teaspoons and then squeeze the lemon juice into the bowl. Mix. Then add the bocconcini, basil, almonds, pasta, tsp salt and pepper to taste. Toss. Eat!

Quick Summer Meal

Chicken Fruit Salad – Brinkman’s

• 4 cups diced cooked chicken, drained
• 1 cup diced apples
• 1 cup chopped nuts
• 1 cup seedless grapes
• 1 cup pineapple tidbits
• 1 ½ cup salad dressing

Serve with hot rolls or buttered toast.

To make this quicker - buy Tyson or Kirkland already cooked chicken and just mix it in with the ingredient or buy one of those rotisserie chickens - eat for dinner 1 night & use the remainder for this the next day. By the way I'd slice the grapes or use dried cranberries if you don't have time to do that. Enjoy!

Summer Salsa

Quick Black Bean Salsa Dip C. Hofmann from D. Vanderpool

1 can black beans- drained

1 can yellow corn- drained
3 bell peppers: red, yellow, green- finely chopped
1/2 cup red onions
1/2 cup parsley or cilantro chopped
2-3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice

When I've made it I've matched the red wine & Olive Oil as a 1 tbsp Red Wine Vinegar to 1 1/2 tbsp Olive Oil. I like the taste better...Just remember to buy to Scoops to eat this!!

Cinnamon Apples (Mrs. Lieb)

1¼ cup sugar

1 cup water

6 cloves

2 sticks cinnamon

Combine and boil 5 minutes; then add whole, peeled and cored apples and cook slowly until tender, basting often with liquid in pan. (adding red cinnamon candies will give apples a red, glazed appearance and are attractive served with a white marshmallow atop each one).

So this recipe doesn't say how many apples to use...my guess is 6. If you wanted to make this a healthier option, you could put the cored peeled apples in a pan, add the water, cloves and cinnamon and about half the sugar and bake at 350 for 40 -50 min (depends on the size of the apples - until soft).

This seems like a slow Sunday afternoon snack

Creamy Herb Dip Bernadette Lowe

• 1 8 ounce package cream cheese softened
• 2 teaspoons snipped chives or dried snipped chives
• 1 ½ teaspoons snipped fresh thyme or ½ teaspoon dried thyme (crushed)
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• About a ¼ cup Milk or Buttermilk
• 4 red or green cabbage leaves (in my opinion....optional)
• Fresh thyme sprig (optional)
• Yellow summer and pattypan squash slices (about 2 ½ cups total)

For dip, in a small mixer bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Add chives, thyme, garlic powder, and pepper, beat well. Beat in enough milk (about ¼ cup) or buttermilk (about 1/3 cup) to make of dipping consistency. Cover; chill several hours or overnight. To serve, make a cabbage bowl by fitting cabbage leaves tightly inside each other, forming a bowl; set on a serving platter. If necessary, stir a little additional milk or buttermilk into the chilled dip to return it to dipping consistency. Spoon dip into the prepared cabbage bowl. Garnish with a thyme sprig. Serve with squash slices. Makes 1 ¼ cups dip, 10 servings.

2 Things - the cabbage bowl isn't necessary, you'll spend 15 minutes trying to get the bowl just right only to see an overzealous person dip to hard and watch the dip run all over the platter. A nice bowl will suffice.

Second...just what is pattypan?? http://0.tqn.com/d/cookingfortwo/1/0/G/1/-/-/patty-pan05-500.JPG If all you have is normal yellow squash, you'll be okay.

Dulce De Leche Cheesecake Bars

from Bon Appetit

Ingredients

Crust

• Nonstick vegetable oil spray
• 2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted
• 
  

Filling

• 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
• 1 cup sugar
• 3 large eggs
• 1/2 cup purchased dulce de leche*
• 2 teaspoons vanilla extract
• 
  

Glaze

• 2/3 cup purchased dulce de leche
• 3 tablespoons (or more) heavy whipping cream
• Fleur de sel

• *A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets. (or in Argentina if you're headed there)

Preparation

Crust

• Preheat oven to 350°F. Coat 13x9x2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
  
  

Filling

• Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

Glaze

• Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm).
  
  
  DO AHEAD Can be made 2 days ahead. Cover; chill.
• Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel

So when I made these I didn't put the fleur de sel. These bars are really rich I think if I had put that it would have made it less so...but without the bars were very tasty.

Not a Friday Family Favorite...but some exceptions have to be made

In honor of my friend getting married today, she's a picky eater and would never eat this because of the dates...but it's the thought that counts!

Matrimonial Cake Notes:Sue Good, Housekeeping Book p. 759

• ½ cup brown sugar
• 1½ cup oatmeal
• 1½ cup flour
• 1 cup melted shortening (oleo)
• ½ teaspoon soda
• Pinch salt
• 1 teaspoon vanilla

Date Filling

• 1 large package of dates, cut in small pieces
• ½ cup brown sugar
• ½ cup water

Cook filling until thick

Mix & add melted oleo. Put ½ mixture in greased pan, 12 x 8. Put date filling in & rest of mixture over top. Brown 375° oven for 20 minutes.

Did you smell the peaches at the supermarket??

Peach Cobbler (fresh)

• 3 cup sliced fresh peaches
• 1 cup sugar
• ¼ teaspoons almond extract
• 1 tablespoons lemon juice
• 1 teaspoon grated lemon juice
• 1½ cup sifted flour
• 3 teaspoons baking powder
• 1 tablespoon sugar
• ½ teaspoon salt
• 1/3 cup shortening
• ½ cup milk
• 1 beaten egg
• 2 tablespoons sugar

Oven 400°. Arrange peaches in greased 8x8x2 inch pan. Sprinkle peaches with 1 cup sugar, almond extract, lemon juice, and lemon peel. Heat in oven while preparing shortcake. Sift flour, baking powder, 1 tablespoon sugar, and salt. Cut in shortening and mix until coarse crumbs. Add milk and egg at once. Stir until flour is just moist. Spread dough over peaches. Sprinkle with 2 tablespoons sugar. Cook in oven 35 to 40 minutes.

It's not tricky if you check your ingredients! A word to the wise: Pancake batter cannot be substituted for flour in recipes that require rising...you'll end up with something closer to whale blubber.

I guess its officially dessert week...

Cherry Cobbler B Lowe notes: Very Good

• 1 ½ cup sugar divided
• 2 Tablespoons butter
• 1 cup flour
• 1 teaspoon baking powder
• ¾ cup milk
• 1 can (16 oz) sour pitted cherries

Blend 1 cup sugar with batter. Mix flour, baking powder, add to sugar – butter mixture alternately with milk. Blending well. Heat cherries and ½ cup remaining sugar until sugar is dissolved. Turn batter into 8 or 9 inch pan. 1 ½ qt pan, hot cherries on top. Bake 350°, 30 to 35 minutes or until golden brown. 6-8 people.

No special eq required just make sure you buy pitted cherries!

This sounds like a yummy treat...

Ladyfinger Cheesecake -- B. Lowe

Special equipment required: 10 inch springfoam pan

• 2 packages lady fingers
• 1 8 oz package cream cheese
• 2 boxes Royal no bake cheese cake
• 3 cups milk
• 13 oz. Cool Whip
• 1 can cherry pie filling

Mix cream cheese at low speed and add milk slowly. Add 2 boxes of no bake cheese cake and whip till creamy. Fold in cool whip. Line sides and bottom of spring form pan. Pour on filling and refrigerate overnight. Just before serving add pie filling. Delicious!

Gluten Free Dessert

Here's a quick and easy dessert that's gluten free.

• 2 cups Rice Krispies

• 2/3 cups creamy peanut butter

• 8 oz semisweet choc chips

• 1 cup Betty Crocker Rich & Creamy vanilla frosting

• ½ cup salted peanuts, coarsely chopped

Create a double boiler – put a pan onto to boil and then use a glass bowl (like pyrex) that will fit in the top. Put the chocolate and peanut butter in this bowl and stir to melt. Once melted remove from heat and mix in rice krispies. Put into a 9x13 pan and cool in fridge.

Once cooled (30 min), cover with frosting & peanuts.

Yum!

A 39 year old recipe to start your Sunday....

“5-cup” Fruit Salad From Shirley Bernhart via Marian Scott 8/71

1 cup each:

• Coconut
• Pineapple tidbits – well drained
• Marshmallows
• Mandarin Oranges
• ½ cup commercial sour cream

Combine all ingredients; mix well. Let stand overnight.

Sticks to your ribs....literally

Rib Rub (say that 5 times fast)

this is for 1 small rack of ribs:

• 4 tablespoons brown sugar
• 2 tablespoons paprika
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper

Mix together in small bowl, rub on ribs.

For extra tender ribs - before you put the rub on - flip the ribs over and look at the back. There is a thin membrane on the back of the ribs, you can ask the butcher to remove it or just slip a knife under 1 corner of it, and pull upwards loosening enough to slide a finger under. Remove knife and slide finger under, loosening surrounding membrane and pull off. (the first time is tricky, it's really easy after that)

Next - wrap the ribs in a foil envelope - if you buy the Reynolds BBQ foil, its bigger and thicker which makes this easier. Make the envelope but leave 1 side open to pour the sauce below in:

Barbecue Sauce for spare ribs, etc B. Lowe

• 1 cup catsup
• 1/3 cup Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 dashes Tabasco Sauce
• 2 cups water

Mix together in a small bowl and our into your rib envelopes. Put them straight on the grill at 300 degrees for 2-3 hours (1 rack of ribs).

Friday Family Favorite

Zucchini Casserole B. Lowe from Patti

Another 4 ingredient recipe in a week!! Who knew!

• Zucchini
• Onion
• Mozzerella
• Ragu Pasta Sauce
• if desired: Mushrooms & 1lb spiral noodles

Layer zucchini and onion in casserole. Top with mozzarella cheese. Sprinkle with oregano then pour ragu sauce over all. Add mushrooms if desired. 30 Minutes 350°.

Notes & Opinion:

if you use a large oval pan - its 30 minutes, if you use a round one w/lots of layers its more like 45 minutes. When you see the sauce bubbling you know its heated through.

I have served this as a main course by following the directions above but then serving over noodles after it comes out of the oven. Also - I use the Ragu Chunky Tomato Garlic & Onion sauce and it is really tasty. If I don't have that I throw in a chopped tomato or a can of chopped tomatoes for more chunks.

Banana Bread

Buy too many bananas? If they start going bad, throw them into the freezer until you are ready to make this recipe.

• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon cinnamon (I make ½ teaspoon)
• ¼ teaspoon nutmeg
• 1/8 teaspoon salt
• 1 egg
• 1 ½ cup mashed bananas (3 med to large)
• ¾ cup sugar
• ¼ cup cooking oil
• 1 teaspoon finely shredded lemon peel ( I make it 1 ½ tsp)

Grease loaf pan and set oven to 350. Mix flour, baking powder, banking soda, cinnamon, nutmeg, and salt. Set aside.

Mix egg, bananas, sugar, oil, and lemon peel. Add to dry mixture. Stir until all ingredients are mixed but batter is still lumpy. Pour into pan and bake for 50-55 minutes.

If you need to speed up the process – make muffins and only cook for about 25 minutes – insert a toothpick to ensure doneness.

Can't ask for more - Sweet & Simple!

Cherry Jiffy Cake B. Lowe from Aunt Bee

• 1 can prepared cherry pie filling
• 1 box Jiffy Cake Mix
• 1/3 cup oleo [butter]
• ½ cup slicked walnuts or almonds

8x8 pan. Pour pie filling in pan. Sprinkle cake mix on top. Drizzle oleo on top spread nuts on top. Bake 350° 40 minutes. Cool real well. Can be doubled, use 9x13 pan.

Yummy Turkey Meatballs, Meatloaf, or Sliders...

This is adapted from Giada de Laurentiis' recipe:Linguine with Turkey Meatballs and Quick Sauce
Makes 6 to 8 servings

Turkey Meatballs:
3 tablespoons olive oil
2 ounces pancetta, finely diced
1/2 yellow onion, finely diced
1 pound ground turkey
1/2 cup freshly grated Romano cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup plain bread crumbs
1/4 cup chopped sun-dried tomatoes
2 eggs, lightly beaten
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper

1 can diced or crushed tomatoes

Heat the olive oil in a large, heavy skillet over medium-heat. Add the pancetta and cook for 2 minutes. Add the onion and cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from heat and let cool.

In large bowl, combine the pancetta and onion mixture with the remaining meatball ingredients and stir to combine. Form the turkey mixture into balls about 2 inches in diameter, using about 2 tablespoons for each, and place on foil-lined and greased baking sheet. Bake for 20 minutes.

Want to serve as meatballs? Once the meatballs are out of the oven, using a quart pan, mix with the can of tomatoes (diced or crushed - crushed is best). If you are serving later you can put this in crock pot to heat. Serve as meatballs or on mini buns as sliders.

If you want to make meatloaf instead, follow the directions above but add 1/4 cup of breadcrumbs into mixture. Cook for 50 minutes at 350 degreese. Top with tomatoes with 15 minutes remaining.

Here's the rest of the original recipe if you are interested, I liked it but didn't think it was saucey enough. The meatballs pack a ton of flavor but the sauce as is didn't stand up to the challenge, in my opinion.

Quick Sauce (If I were to make this recipe again, I would def double this part)
1/4 cup extra virgin olive oil
28 ounce can whole peeled tomatoes, drained and cut into pieces with kitchen scissors
2 whole garlic cloves, peeled
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 pound linguine
1/3 cup finely chopped fresh basil

Preheat the oven to 450 degrees F.

Bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile in medium saucepan, warm the 1/4 cup of olive oil over medium heat. Add the tomatoes, garlic cloves, parsley, salt, and pepper and cook for at least 10 minutes. Discard the garlic cloves.

Add the cooked meatballs and the cooked pasta and toss to coat. Add the reserved pasta water, 1/4 cup at a time, if pasta needs moistening. Arrange on a serving platter and top with basil.