The Latest Cooking Experiments

There have actually been two more than what I'm putting in here, but since I have no plans to ever make them again, I don't plan on adding them - that and I already crumpled the recipes up and tossed them so I can't.

From 101 Things to do with Meatballs:

Saucy Meatballs

1 cup ketchup

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon sugar

1/2 teaspoon onion powder

1/3 teaspoon minced garlic

26 (1 pound) frozen, fully cooked meatballs, thawed

In a saucepan, combine ketchup, vinegar, Worcestershire, sugar, onion powder, and garlic.  Simmer over medium heat until bubbly.  Stir meatballs into the sauce.  Cover and cook over medium-low heat 15-20 minutes, stirring occasionally until meatballs are heated through.  Serve as an appetizer with toothpicks or on hoagie buns with Monterrey Jack cheese.  Makes 5-6 servings.

From 101 Things to do with a Cake Mix:

Heavenly Brownies

Bottom Layer:

1 chocolate cake mix

1/2 cup butter, melted

1 egg

1/2 cup chopped pecans (optional)

Top Layer:

1 box (1 pound) powdered sugar

8 ounces cream cheese

2 eggs

Preheat oven to 350 degrees.

Mix dry cake mix, butter, and 1 egg.  Add pecans if desired.  Spread into a greased 9 x 13-inch pan.

Beat powdered sugar, cream cheese, and remaining 2 eggs together; spread over bottom layer.

Bake 40-50 minutes, or until golden brown.

From 101 More Things to do with a Slow Cooker:

Bacon-Potato Soup

6 cups potatoes, peeled and diced

5 cups water

2 cups chopped onions

4 chicken bouillon cubes*

6 slices bacon, cooked and crumbled

1 can (12 ounces) evaporated milk

2 cups grated cheddar cheese

*4 teaspoons instant chicken bouillon granules can be substituted.

Combine potatoes, water, onion, and bouillon cubes in greased 5 to 7-quart slow cooker.  Cover and cook on low heat 6-8 hours or until potatoes are tender.  Stir in crumbled bacon, milk, and grated cheese.  Cover and cook an additional 20 minutes or until cheese is melted.  Makes 10-12 servings.

From 101 Things to do with a Slow Cooker:

Hawaiian Haystacks

10 to 12 chicken tenders, cut in chunks

1 cup chicken broth

2 cans (10 3/4 ounces each) cream of chicken soup, condensed

1 can (12 ounces) evaporated milk

6 cups cooked rice 

Place chicken in greased 3 1/2 to 5-quart slow cooker.  Combine remaining ingredients and pour over chicken.  cook on high heat 3-4 hours or on low heat 6-8 hours.  Makes 4-6 servings.

Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconuts, raisins, Chinese noodles, olives, diced tomatoes, diced green peppers, slice green onions, and other family favorites.

From Taste of Home Cooking Magazines:

Spinach Lasagna Roll-Ups

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 cup (8 ounces) 2% cottage cheese

3/4 cup grated Parmesan cheese, divided

1 egg, lightly beaten

6 lasagna noodles, cooked and drained

2 cans (15 ounces each) seasoned tomato sauce for lasagna

1. In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg.  Spread a heaping 1/3 cupful over each noodle.  Roll up and secure with toothpicks.
2. Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray.  Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking.  Pour tomato sauce over the roll-ups.
4. Cover and bake at 350 for 30-35 minutes or until bubbly.  Sprinkle with remaining Parmesan cheese.  Discard the toothpicks.