1 lb ground chicken
1/2c breadcrumbs
1/4 c diced onion
1/4 c diced celery
1/4 c diced green pepper
1 egg
Dash worcestershire
1/2 c BBQ sauce
Nature's seasoning
Dice the onion, celery and pepper.
In a small bowl whisk together egg, BBQ sauce and worcestershire.
In another bowl combine chicken, breadcrumbs and diced veggies.
Add liquid mixture to chicken mixture and mix well. Add more breadcrumbs if too wet.
Roll mixture into small balls. Place on cookie sheet. Bake at 350 degrees for about 20 - 30 minutes. The internal temp will be 155-160 degrees.
Serve with dipping sauce - BBQ, blue cheese, ranch, sweet sour. Put meatballs on a serving platter with celery sticks and baby carrots.
Saturday, January 29, 2011
Saturday, January 8, 2011
Reesie's sour carom chocolate swirl coffee cake
Ingredients: coffee cake
1/4 c. Finely chopped pecans
3 oz semisweet chocolate copped
1 c sugar
1/2 c butter softened
1 container 8 oz sour cream
2 tsp. Vanilla
3 eggs
2 c flour
1 1/2 tsp baking powder
1/4 tsp. Salt
Glaze
1/2 powdered sugar
1 Tbls cocoa
Coffee cold
Directions
Heat oven to 350 degrees. Generously grease 12 cup fluted pan. Sprinkle with pecans, tilting pan to coat all sides. Set pan aside. In 1 quart microwaveable bowl, place 3 oz. Chocolate. Microwave on high 30 seconds, stir. If necessary, microwave in 10 second intervals, stirring each time, until melted. Set aside to cool.
In large bowl beat sugar and butter with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in 1/2cup of the sour cream, the vanilla and eggs until smooth. On low speed, beat in 1 cup of the flour, the baking powder and salt until dry ingredients are moistened. Beat in remaining sour cream and flour just until blended.
Spoon 2 c of the batter into cooled chocolate stir until mixed. Spoon half of the remaining batter into pan drop half of the chocolate batter into over the vanilla batter with table knife , gently swirl. Spoon remaining vanilla batter into pan. Top with remaining chocolate batter. Gently swirl smooth top bake 38 to45 min. Or until toothpick inserted in canter comes out clean. Cool in pan 15 min. Invert onto serving platter
1/4 c. Finely chopped pecans
3 oz semisweet chocolate copped
1 c sugar
1/2 c butter softened
1 container 8 oz sour cream
2 tsp. Vanilla
3 eggs
2 c flour
1 1/2 tsp baking powder
1/4 tsp. Salt
Glaze
1/2 powdered sugar
1 Tbls cocoa
Coffee cold
Directions
Heat oven to 350 degrees. Generously grease 12 cup fluted pan. Sprinkle with pecans, tilting pan to coat all sides. Set pan aside. In 1 quart microwaveable bowl, place 3 oz. Chocolate. Microwave on high 30 seconds, stir. If necessary, microwave in 10 second intervals, stirring each time, until melted. Set aside to cool.
In large bowl beat sugar and butter with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in 1/2cup of the sour cream, the vanilla and eggs until smooth. On low speed, beat in 1 cup of the flour, the baking powder and salt until dry ingredients are moistened. Beat in remaining sour cream and flour just until blended.
Spoon 2 c of the batter into cooled chocolate stir until mixed. Spoon half of the remaining batter into pan drop half of the chocolate batter into over the vanilla batter with table knife , gently swirl. Spoon remaining vanilla batter into pan. Top with remaining chocolate batter. Gently swirl smooth top bake 38 to45 min. Or until toothpick inserted in canter comes out clean. Cool in pan 15 min. Invert onto serving platter
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