Ham Balls in Barbecue Sauce

Ingredients:

2 eggs, beaten
1-1/2 cups whole grain bread crumbs (2 slices)
1/2 cup finely chopped onion (1 medium)
2 Tbsp. milk
1 tsp. dry mustard
1/4 tsp. ground black pepper
12 oz. ground cooked ham
12 oz. ground pork or ground beef
1 cup purchased barbecue sauce

Directions:

In bowl combine eggs, bread crumbs, onion, milk, mustard, and pepper. Add ground ham and pork; mix well. Using about 1/3 cup mixture for each, shape in 12 balls. Place ham balls in lightly greased 2-quart rectangular baking dish. Pour barbecue sauce over meatballs.

Bake, uncovered, in a 350degree F  oven for 45 minutes or until instant-read therm-ometer inserted into balls registers 160°F.
To complete the meal, serve with some cooked pasta and a side of your favorite vegetable.

Enjoy  :)

Pork-Veggie Sandwiches

Ingredients:

1 18.4-oz. peppercorn-seasoned pork tenderloin
1 ripe avocado
1 10-inch focaccia, cut into quarters and split horizontally
1/2 of a medium red onion, thinly sliced
1 large tomato, cored and sliced

Directions:

Preheat broiler. Slice tenderloin into 1/2-inch-thick slices; flatten slightly with palm of hand. Arrange slices on unheated rack of broiler pan. Broil 4 inches from heat 4 to 6 minutes or until just slightly pink in center, turning once.
Meanwhile, halve, seed, and peel avocado; transfer to small bowl. Mash with fork. Stir in 1/4 tsp. salt and 1/8 tsp. pepper.
Spread bottoms of bread quarters with avocado mixture. Layer red onion, pork, and tomato on top of avocado mixture. Add bread tops; halve. Serves 4 (2 pieces each).

Ingredients:

1-3/4 pounds skinless, boneless chicken breast halves
1 14- to 16-ounce jar cheddar cheese pasta sauce
1 tablespoon Worcestershire sauce
1 large onion, halved crosswise and thinly sliced
6 pumpernickel or rye buns, split and toasted, or 6 slices pumpernickel or rye bread, toasted and halved diagonally
4 slices bacon, crisp-cooked, drained, and crumbled (optional)
1 tomato, chopped (optional)
Kosher dill pickles (optional)

Directions:

Cut chicken diagonally into 1/2-inch-thick slices; set aside. In a 3-1/2- or 4-quart slow cooker, stir together pasta sauce and Worcestershire sauce. Add onion and chicken slices.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

To serve, spoon chicken and sauce mixture over bun halves. If desired, sprinkle with crumbled bacon and tomato. Serve with dill pickles, if desired. Makes 6 servings.

Broiled Lobster Tails with Garlic-Chili Butter

Ingredients:

4 8-ounce fresh or frozen lobster tails
1 teaspoon finely shredded orange peel
1/2 teaspoon chili powder
1 clove garlic, minced
1/4 cup butter
Clarified Butter (optional)

Directions:

Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the halves of tails apart. Place lobster tails, meat side up, on the unheated rack of a broiler pan.

In a small skillet cook garlic, orange peel, and chili powder in butter over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat.

Broil 4 inches from heat for 12 to 14 minutes or until lobster meat is opaque. If desired, serve with Clarified Butter.

Creamy Lemon Oat Bars

Ingredients:

1 can (14 oz.) sweetened condensed milk
3 teaspoons grated lemon zest
1/4 cup fresh lemon juice
1 1/4 cups flour
1 cup old fashioned oats
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1/4 teaspoon baking soda
1/4 teaspoon salt

Directions:
Pre-Heat oven to 375F degrees. Coat 8×8 inch pan with non-stick cooking spray.
In a medium bowl mix milk, lemon zest and lemon juice until thickened; set aside.

Mix the remaining ingredients in a medium bowl until crumbly.Press half of the crumbly mixture in pan; bake about 10 minutes or until set.

Spread lemon milk mixture over baked crust.  Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.

Bake about 20 minutes or until edges are golden brown and center is set but soft.
Cool completely; allow pan to sit on counter for 30 minutes after baking.

***DO NOT CUT yet or your bars will not form good square shapes.

Refrigerate for at least an hour before cutting into squares. Cut 4 rows by 4 rows.

Ingredients:

12 plastic, snap-apart 3″ x 2″ Easter eggs
3 tablespoons butter or margarine
4 cups miniature marshmallows
6 cups rice krispie cereal
1/2 cup of M&M’S Chocolate Candies
Canned frosting or decorating gel (optional)

Directions:

Clean, then coat inside of plastic eggs with cooking spray. Set aside.

In a large pan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice krispie cereal. Stir until well coated.

With greased hands (I use butter),  firmly press 1/4 cup of cereal mixture into each plastic egg half. Make hollow centers in each half. Remove from molds. Place on wax paper. Cool slightly.

Place about 6 candies in one half of each egg. Gently press the two halves together until they stick. Cool completely.

Decorate as desired with frosting, decorating gel and M&M’S.

** You can use any kind of little candy you want to put inside or to decorate with, but for Easter M&M’S always has the pastel colors so it looks really neat. Besides, who doesn’t LOVE M&M’S??  :)

Teriyaki Dipping Sauce

Ingredients:

1 cup water
1/4 cup soy sauce
1/2 teaspoon ginger
1/4 teaspoon garlic powder
1 tablespoon honey
1 tablespoon brown sugar
1/4 cup water
2 teaspoons cornstarch
Directions:

In a small saucepan over medium-high heat, combine 1 cup water, soy sauce, ginger, garlic powder, honey, and brown sugar. Bring to a boil and cook for 2 to 3 minutes.

In a separate small bowl, combine 1/4 cup water and cornstarch.

Slowly add the cornstarch mixture to the saucepan and continue to cook for 3 to 5 minutes or until slightly thickened. Remove from heat and set aside.

This Teriyaki Dipping Sauce is simple, yet packs a lot of flavor and can also be used as a marinade!  When you do make some, be sure to make up an extra batch so you can marinate your meat with the first batch and use the second as a dipping sauce.

Enjoy!!  And as always, don’t forget to share this recipe with others

or….

Pepper and Lime Chicken

Ingredients:

6 skinless, boneless chicken breast halves
1 teaspoon finely shredded lime peel
1/3 cup lime juice
3 tablespoons cooking oil
1 teaspoon dried thyme or basil, crushed
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 cloves garlic, minced
Bottled salsa (optional)
Lime wedges (optional)
Directions:

Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour over chicken; seal bag. Marinate in refrigerator for 30 minutes.

Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until light brown.

Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6 to 8 minutes more or until chicken is no longer pink (170 degrees F). If desired, serve with salsa and lime wedges. Makes 6 servings.