Chicken meatballs

Updated photos 5/6/2024

If you’re looking for using chicken instead of beef for your next meatballs here’s my new recipe.

In my opinion ground chicken seasonings have to be bumped up for flavor and moistness.  Chicken can be dry and you’d like your meatballs to be as moist as possible.

I lb. Healthy ground chicken

1 egg beaten

2 cloves minced garlic

3/4 to 1 cup  seasoned panko breadcrumbs 

1/2 tsp. Onion powder

1 tsp. salt

Some pepper

1/2 cup pecorino Romano cheese

1/4 cup dried parsley

A little chicken broth(optional)

Mix all above ingredients. Mixture will be soft so rub a little olive oil on the palms of your hands to roll easier.

Place meatballs (you decide what size) on parchment paper lined cookie sheet. 

Note:  One lb. Of ground chicken usually makes about 1dozen large meatballs.

Bake 400 degrees for 15 to 20 minutes . Remove from oven.

After cooling  freeze meatballs in large freezer bags until needed.

Todays meatballs I added to my fresh sauce.

Enjoy!

Thanksgiving 2021

Family dinner at our son Mark and family.

Thanksgiving is usually spent with our daughter and family but this year was different.  Susan and her husband moved to Texas in June so things have changed in regard to our family time and  her boys are now living in that area working and going to college.

It seems like yesterday our grandchildren were little when we moved to Pittsburgh and now we are in Pittsburgh and they are far from us.

Life changes and you can’t stop time…

We enjoyed all that was prepared including Turkey and gravy, two bread stuffings which were Chestnut sage and cornbread, mashed potatoes, marshmallow sweet potatoes, corn pudding and a great salad.  

Dessert was apple pie.

Of course plenty of fresh nuts as in pistachio, cashews and praline pecans.

Zoe

                                Mark and Maddie

                                 My 💯 daughter-in- law Angela

Poppy

Maddie and me

Our Texas family 2021

Memories!  Good memories!

Maraschino-Cream Sandwich cookies

After coming across this in a People Magazine I thought id get a little baking in today.

I going to type this recipe so hopefully you might want to make them for a Special occasion or Christmas.

The recipe for the cookie is more like a shortbread but its firm and melts in your mouth with flavor. 

Today was the perfect day and since it wasn't a large recipe it didn't take very much time at all to make these cookies. The recipe was a little difficult to read so I am attempting to get it out to you so you will  understand it better.

   Enjoy!

INGREDIENTS FOR COOKIE

2 1/4 cups All purpose flour

1/2 tsp. salt

1/2 cup powdered sugar

3/4 cup unsalted butter softened

1/4 cup vegetable shortening

1 tsp. vanilla extract

Icing:

6 tsp. softened butter

1 Tablespoon maraschino juice(you could add more for darker color)

2 Cups Powdered sugar

1-2Tablespoons heavy cream

Whisk together melted butter, cherry liquid and remaining two cups powdered sugar to combine. add 1 Tablespoon cream and whisk to combine.

Note: The filling/icing should not be runny so if you decide to add more cherry juice for color, watch amount.

Spoon icing on one side of cookie(about 1/2 tsp. of icing seems enough for me) and push down.  

Let sandwich set for at least an hour then either serve or refrigerate until using.

Note: this recipe only makes 24 cookies so it's a manageable .   Double recipe if you need more than 24.

***I'm refrigerating mine then freezing for later use.  We did mange to eat a dozen.  They are very good and rich so small size bits work very well.

The filling should be spreadable.  Spoon 1 tsp. of icing on one side of cookie and then top with the other cookie.  Press down slightly.

Cookie Batter:

Preheat oven to 350 degrees.

In a large bowl  place flour, salt,1/2 cup powdered sugar set aside.

  Using your hand mixer stationary mix softened butter, shortening and vanilla

Slowly add flour mixture to your creamed butter mixture until all in incorporated and beat until smooth.

Portion dough into 48 small uniform balls. Roll balls in the palm of your hand.  Place on parchment paper 2 inches apart.  Use a lightly flour fork to cross  hatch pattern( Similar design when you make peanut butter cookies.

Bake in pre heated 350 oven for 8 to 12 minutes.  Mine needed the 12 minutes.  Do no over bake  They'll start to brown slightly around edges.

Cool cookies in pan for 5 minutes then transfer to wire rack to completely cool.

Remove to cooling rack and don't ice them until cookies are completely cooled.

Thanksgiving for two “The Day after”2021

Thanksgiving we spent with our son and family so today I decided was our Thanksgiving feast.

It takes a lot of preparation for a large family which I did for many years so this preparation was for a smaller group as in the two of us but it still was a lot of pots and pans to clean up after.

Thankfully I have a good guy to help!

My “Good Guy”!

Pumpkin cheesecake bars

This is my daughters recipe that she said is fabulous.

Unfortunately we are not able to spend Thanksgiving with her this year.  Her move to Texas was planned and since we visited her in Texas in October we had to decline the invite this year.  I know her boys will love this recipe especially since cheesecake and pumpkin are desserts they love.

Happy Thanksgiving!  M.j.

P.s.  like me she had to give it a taste test!!!😋

• 1 1/2 cups graham crackers crumbs
• 1/3 c white sugar
• 6 Tbsp melted butter

Filling

• 6 packages (8 oz each) cream cheese , softened
• 2 1/4 cups granulated sugar
• 1 1/2 tsp vanilla
• 6 eggs
• 1 can (15 oz) canned pumpkin (not pumpkin pie mix)
• 1 Tbsp pumpkin pie spice

Instructions

1. Heat oven to 300°F.
2. Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
3. In a medium size bowl, combine the graham cracker crumbs and sugar with the melted butter.
4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
5. In the mixing bowl of your stand-up mixer , add the cream cheese, sugar and vanilla. With the paddle attachment on, beat on low speed until light and fluffy.
6. Beat in eggs, one at a time, just until blended.
7. Spoon half of the mixture over the crust and spread evenly.
8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
9. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
10. Bake the cheesecake in the preheated oven for 50 min to an hour (or until just set). Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
11. Refrigerate for at least 3 hours before cutting into bars.
12. Top each bar with whipped cream and a dust of pumpkin pie spice.

FROM MY DAUGHTERS KITCHEN TO YOURS,

HAPPY THANKSGIVING!

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