Thanksgiving in a meatball

 A great comfort food that is awesome in the crockpot so as family comes through the door from different activities there is warm bowl of hugs waiting.

I adapted to be gluten free friendly it also lets yo control salt content.
The second recipe is the original if you want it to be quick to make.

                             Turkey meatballs

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2                    beaten eggs

     3/4  cup           seasoned bread crumbs

     1/2  cup           finely chopped onion

     1/2  cup           finely chopped celery

     1/4  teaspoon      pepper

     1/8  teaspoon      garlic powder

   2      pounds        raw ground turkey

   2      cups          whitesauce, below

   1      cup           water

   1      tablespoon    vegetable stock, condensed

     1/2  teaspoon      bell seasoning

     1/2  teaspoon      thyme

   1                    bay leaf

In large bowl combine eggs, bread crumbs, onion, celery, pepper and garlic powder.  Add ground turkey and mix well.  Shape into 1 1/2 inch.

Bake meatballs at 425 degrees for 10 minutes.  Transfer to 3 1/2  or 4 quart crockpot. 

Make white sauce add bell seasoning thyme bayleaf and vegetable stock.  Pour over meatballs. 

Cover; cook on low heat setting for 3 to 4 hours. 

Serve over mashed potatoes or noodles a cranberry sauce on the side. Total yumm
8 servings

White Sauce

3      tablespoons   butter

   3      tablespoons   flour

     1/2  teaspoon      salt

   2      cups          milk

In a saucepan, melt butter, blend in flour, salt & pepper.  Add milk & cook over medium heat until mixture boils and thickens, stirring constantly. 

Turkey meatballs 1

Recipe By     :

Serving Size  : 1    Preparation Time :0:00

Categories    : Main Dish Crockpot               Main Dish Chicken

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2                    beaten eggs

     3/4  cup           seasoned bread crumbs

     1/2  cup           finely chopped onion

     1/2  cup           finely chopped celery

     1/4  teaspoon      pepper

     1/8  teaspoon      garlic powder

   2      pounds        raw ground turkey

   2                    103/4 oz cream of mushroom soup

   1      cup           water

   1                    15/16oz gravy mix

     1/2  teaspoon      bell seasoning

     1/2  teaspoon      thyme

   1                    bay leaf

In large bowl combine eggs, bread crumbs, onion, celery, pepper and garlic powder.  Add ground turkey and mix well.  Shape into 1 1/2 inch.

Bake meatballs at 425 degrees for 10 minutes.  Transfer to 3 1/2  or 4 quart crockpot. 

In a bowl combine soup, water,  gravy mix, bell seasoning, thyme, bay leaf.  Pour over meatballs. 

Cover; cook on low heat setting for 3 to 4 hours. 

Serve over mashed potatoes or noodles.

8 servings

 

Ann's Crispy Yummy Very Best Oatmeal Cookies

 nuts, oatmeal, raisins, dairy and apple cinnamon tea it's whats for dinner.........

the very best oatmeal cookies crisp golden brown I used King Arthur's Gluten Free flour blend and followed Annes recipe right up adding raisins, I had to have raisins

cream butter with sugar

until mixed

add eggs and vanilla

 mix until well blended

add flour, baking soda and salt, 

I lightly mix the baking soda and salt into the flour

no need to dirty another bowl

add oatmeal, nuts, and chocolate chips

and if your crazy like me add raisins

mix well

drop by well rounded tablespoon onto cookie sheet

bake 350 degrees 12-14 minutes

chilled dough (on right) will not spread as much as room temperature dough (on left) this comes down to how thin you like your cookies 

you can throw the whole bowl in the fridge for a couple hours 

or keep putting a tray of uncooked cookies in the freezer while one tray bakes

add a scoop of maple walnut icecream and your in heaven

Ann’s Oatmeal Cookies

Oven 350 12-14 minutes

1 cup butter, soft
1 cup br sugar
1 cup white sugar
2 eggs
2 cups flour
½ tsp salt
1 tsp baking soda
1 tsp vanilla
2 cups rolled oats
1 cup nuts
1 cup choc chips

I like 1 cup of raisins added

King Arthurs Gluten Free flour  doesn't have xanthan gum so I added 1 tsp to the flour

Crustless Ham and Potato Tart

Served with a salad,  green vegetable or egss this versatile dish is delicious for breakfast or dinner.  Left over cornbeef, baked ham a variety of cheeses or a simple trip to the deli counter makes this an family favorite.
I double the recipe and make it in a 13x9 pan there still isn't any leftovers, grins

Crustless Ham and Potato Tart

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   3      large        red potatoes

   2      medium        onions

     1/4  pound         virginia ham

     1/2  pound         Swiss cheese, sliced or shredded

     3 tbs           butter -- melted

Butter a deep 10" pie plate.   

Do not peel potatoes.   

Slice potatoes and onions very thin.   

Arrange one-third of the potatoes, overlapping in the bottom of the pan.   

Sprinkle with pepper.  

Layer with half of the onion, half of the ham and half of the cheese.

Repeat the layers of potato, onion, ham and cheese.  Finish with potato. 

Arrange so slices overlap nicely.   

Sprinkle with pepper.

Pour the butter over the potatoes, cover with foil and bake for 20 minutes at 425 degrees.  

Uncover and continue baking for another 25 minutes or until potatoes are tender and the top is brown.

Mom's Country Style Barbeque Ribs with Polenta

Barbeque Pork Ribs, Chicken or Beef

Mom's version of Barbeque Ribs is not a stick to the ribs type of sauce there is a lot of yummy sauce for serving over over polenta or noodles
 

 The original recipe calls for Country Style Pork ribs with the bone

 Mom used chicken, beef she even used sausages it all worked

 

 

while the meat is browning in the oven
simmer the sauce on the stove

 

 

the onions are a big part of the unique barbeque flavor
if your not a big fan of onions use onion powder

 

browning the ribs gives a boost of flavor

 

 

pour the sauce over the ribs and pop back into the oven

                  

 

make the polenta
the sauce is also very good over buttered elbows

yummmm that's how we had it as kids
ploenta was just to weird as a kid 

ENJOY!!!

 

Recipe By : Mom

Serving Size : 6

2 onions, chopped

2 cups whole tomatoes, 16 oz can

1 cup ketchup

1/2 cup brown sugar

1/4 cup apple cider vinegar

1 teaspoon Worcestershire sauce gf

tabasco sauce

salt and pepper

1 pound chicken, beef or pork

Put pork, beef, sausages or chicken in a 9x9" baking pan. Bake in 350 degree oven for 20 minutes.

Mix ingredients (except meat) in saucepan on stove. Simmer for 30 minutes.
Then pour sauce over meat and bake for 1 hour longer. If using boneless chicken breast cook for less time.

Serving Ideas : serve over rice or gf noodles
This is also great in the slowcooker brown the meat in a saute pan or the oven, put in the crock with the sauce ingredients cook on low 8hours or high 4 hours.  Adjust the time if using boneless chicken.

Comfort Food Chicken and Noodles

Comfort Food Chicken and Noodles

Ingredients

2 -4 cups chopped cooked turkey or chicken
4 cups chicken stock
3 tbs butter
2 whole Carrots, Diced
2 stalks Celery, Diced
1/2 whole Medium Onion, Diced (optional)
2 cloves garlic, crushed
1 teaspoon Salt
1/2 teaspoon Turmeric
1/4 teaspoon Pepper (more To Taste)
1/4 teaspoon Ground Thyme
1 tsp Italian seasoning
2 teaspoons Parsley Flakes

2 cups frozen peas

16 ounces, fresh Egg Noodles if using dry noodle add more broth

3 Tablespoons All-purpose Flour (sweet rice flour gf)

Parmesan cheese to sprinkle 

Directions

Melt butter in soup pot over medium heat.  Add the carrots, celery, onions, & garlic to the pot, followed by the herbs and spices.  Stir to combine sauté on low heat for ten minutes to meld flavors.

Add broth, increase heat and add fresh egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Taste and adjust seasonings as needed.

Serve in bowls and sprinkle with parmesan cheese