Coconut Bonbons

We make these at Christmas time!  I don't know why we limit it to the holidays because these are amazing.  I shared some with some friends, and at their request I'm posting the recipe here.

21 oz. coconut
1 lb. powdered sugar
1 can sweetened condensed milk
1 t vanilla
1/2 C butter
1 C finely chopped almonds (optional, but it's way better with them)
12 oz. almond bark

Melt butter.  Add milk, sugar, vanilla, almonds, and coconut.  Mix well.  Refrigerate for several hours or overnight.  Roll balls to size of small walnut.  Dip in melted bark and place on wax paper until set.

Last year Mom decided to use the dipping chocolate like you use for strawberries and we decided that was really good too.  Either way, don't make these if you are trying to diet.  You CANNOT eat just one!

Skillet Sweet Potato Sausage and Spinach Hash

Mom discovered this recipe and it is tasty!!  The name needs some work though.  It's too long!!  Anyway here it is!

2 small or medium sweet potatoes, peeled and diced small (we use yams)
1 apple, peeled cored and diced small
2 T oil divided
1/2 lb. browned Italian sausage (break up in small pieces while browning)
1 10 oz bag fresh spinach
1/2 onion chopped small
1/4 tsp cinnamon
salt and pepper to taste

In large nonstick skillet heat 1 T oil over medium high heat.  Once heated, add sweet potatoes, apples, onions, and cinnamon.  Cook until softened.  About 10 minutes. Mix sausage into sweet potato mixture and add the spinach.  Cover for a few minutes until spinach is wilted and then mix well.

Veggie Brown Rice Wraps

So the last little while I've been looking for recipes that encompass healthy eating and amazing flavor.  Last night I hit pay dirt!!   This is my new favorite food.  Here's the recipe:

1 medium sweet red or green pepper
1 C sliced fresh mushrooms
2 garlic cloves, minced
1 T olive oil
2 C cooked brown rice
1 can (16 oz) kidney beans, rinsed and drained
1 C corn
1/4 C chopped green onions
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/4 tsp. salt
6 flour tortillas (8 inch) warmed
1/2 C cheddar cheese
3/4 C salsa

In a large nonstick skillet, saute the peppers, mushrooms and garlic in the olive oil until tender.  Add the rest of the ingredients and cook for an additional 5 minutes or so until all is heated through.  Spoon 3/4 C onto each tortilla.  Sprinkle with cheese; drizzle with salsa.  Fold tortilla and serve immediately!!

I ate three the first time I made them.  They were too good!!  I also froze the leftovers to see if it would work.  I'll let you know!!

These come out of the freezer beautifully and are really good on multi-grain tortillas instead.  I thawed the mix in the microwave then hit the frying pan one more time and they were great as leftovers.  I think I'll make a triple batch and freeze tons!!

Apple Cranberry Relish

I cooked dinner for Julianne's Young Women yesterday and made this relish to go with Pork Roast.  Way better than plain applesauce.

1 pound fresh or frozen cranberries
4 apples, peeled and chopped
2 cups sugar
1/2 cup apple juice
2 cinnamon sticks


Dissolve sugar in juice. Add cinnamon sticks, cranberries and apples. Bring to boil then reduce heat and simmer until cranberries pop and sauce thickens. Remove cinnamon sticks.

Stuffed Pepper Cups

Cut off tops of 6 medium green peppers; remove seeds and membrane. Precook green pepper cups in boiling salted water about 5 min. Drain. Sprinkle inside of peppers with salt.
Cook 1 pound ground beef and 1/2 chopped onion. season with 1/2 tsp salt and dash pepper. Add 1 can tomatoes with juice, 1/2 cup water, 1/2 cup uncooked rice and 1 tsp worchestershire sauce. Cover and simmer until rice is tender, about 15 min.  Stir in 1 cup grated or cubed cheese.  Stand pepper cups in baking dish. Fill with meat mixture. Top with additional cheese. Bake uncovered at 350 for 20 to 25 min.

Tamale Pie

1 pound ground beef
1 cup chopped onion
1 chopped green pepper
1 can tomato sauce
1 can stewed tomatoes, cut smaller
1 can corn drained
1 can olives halved
1 clove garlic minced
2 to 3 teaspoons chili powder
1 Tbsp sugar
1 tsp salt
dash pepper
1 1/2 cups grated cheese
Topping:
3/4 cup cornmeal
1/2 tsp salt
2 cups cold water
1 Tbsp butter

Cook meat, onion and green pepper until meat is brown and veggies are tender. Add remaining ingredients except cheese and topping.  Simmer about 20 min.  Meanwhile make topping. Stir salt and cornmeal into cold water.  Cook and stir constantly until it boils and thickens. Remove from heat and stir in butter.  Add cheese to meat mixture and stir to melt.  Pour into casserole and spread topping over meat.  Bake in 375 oven about 30 to 40 min.

Italian Meatballs

I'm trying to get rid of a lot of STUFF.  I have several cookbooks from which I use 1 or 2 recipes, and I can never remember which recipe is in which book, so I waste a lot of time looking for things.  I am posting them here so I can find them more easily and get rid of the books.

Italian Meatballs

1/2 cup bread crumbs

1/2 cup water

2 eggs

1 lb. ground beef

1/4 cup grated parmesan cheese

2 tbsp. parsley

1 tsp. salt

1/4 tsp. dried oregano

Dash of pepper

Mix ingredients together in medium bowl.  With wet hands form mixture into small balls.  Place on cookie sheet and bake in the oven at 350 degrees for 20 minutes, or put in glass pan and microwave for 10 minutes. 

Note:  Use 5 lbs. of hamburger and proportionately add other ingredients and freeze in small bags.