Reesie's Chinese Meatball

1lb. pork sausage 
1lb. Turkey sausage 
2 T. nut butter 
2 eggs 
2tsp. soy sauce 
1. cup panko bread crumbs 
pinch salt 
2tsp. brown sugar 
1tsp. minced garlic 
1 tsp. Chinese 5 spice 
2 pinch pepper 
1 tsp season salt 
1/4 onion diced 
1 large stalk celery diced

Preheat oven to 375 degrees.

In a large bowl, combine all ingredients with your clean hands. Roll golf ball size balls of the mixture. Place on a foil lined cookie sheet. Bake for 30 minutes. 

Serving Suggestions:
- Saute veggies and serve with some rice or noodles.
- Use as an appetizer and serve with different dipping sauces. Recommended sauces are a sweet & sour or plum sauce. These would be good with a horseradish mustard or even a honey mustard.

Ressie's Rhubarb pie

Aunt Bee's Pie Crust

Makes enough for 2 pie crusts - top and bottom

4 C. Flour
1 tsp. baking powder
1 T. sugar
1 tsp. salt
2 C. Crisco
1 egg
1/2 C. water
1 tsp. vinegar

In a large bowl, combine dry ingredients. Using a pastry cutter, cut in the crisco until your mixture resembles small crumbles about the size of peas. 

In a small bowl, mix together egg, water, and vinegar. Add to flour mixture and combine until it forms a ball. Hint - you may use your clean hands to combine this. 

Cover bowl with plastic wrap and place in fridge for 45 minutes until chilled. When you are ready to assemble your pie using the rhubarb filling recipe below, divide your dough into 4 even balls. 

On a lightly floured large cutting board, roll out one of the balls using a rolling pin. Make sure your rolling pin is floured. Place rolled dough into the bottom of a pie plate. Then put your filling mixture in. Using a pastry brush, lightly brush the edges of the pie crust with water. You can also use your finger to do this.

Roll out the second ball and place on top of the filling. To decorate your pie, cut out dough using cookie cutters in fun shapes and place on your pie top. Make sure to poke a few air holes into the top of the pie to allow for moisture to escape. Crimp the edges of your pie dough together by slightly twisting and pinching. Brush the top of the pie with a little bit of water and sprinkle lightly with sugar.

Rhubarb Custard Filling

4-5 C. chopped rhubarb
1 C. sugar
2 T. flour, heaping
2 eggs

In a large bowl, mix together sugar, flour, and eggs. Combine with your chopped rhubarb and add to pie as instructed above.

Preheat over to 450 degrees. Put assembled pie on a cookie sheet to help avoid messes in the oven. Put pie into hot oven and then reduce your temperate to 350 degrees. Bake the pie for 50 - 60 minutes or until the crust is golden brown. 

Reeise's Pork & veggie Noodle Bowl

1/2 small yellow squash, diced
1/4 small head red cabbage, shredded
2 stalks celery, thinly sliced
2 green onion, thinly sliced
2 carrots, thinly sliced
4 mushrooms, quartered
1/4 green pepper, small diced
1 C. cubed leftover pork
Butternut squash noodles (find in the produce aisle)
1 tsp Nature's Seasoning
1/2 tsp garlic powder
1 tsp soy sauce
1/8 C. chicken stock
1/2 T. butter
1/4 C. olive oil

Prepare all of your vegetables. In a large frying pan, heat olive oil over medium heat. Add all of your vegetables to the pan and saute for a couple of minutes until everything is tender. Add in the chicken stock, soy sauce, seasoning and pork. Cook for another 5-10 minutes, but only as long as the vegetables still retain their crispness. 

In a small frying pan, warm up the butter. Add in the butternut squash noodles and cook over medium heat for a couple of minutes. Then reduce the heat and cook for another 2 minutes. 

To assemble, place your butternut squash noodles in the bottom of a bowl. Place the veggie and pork mixture on top. Enjoy!

Note: If you cannot find the butternut squash noodles, use whatever noodles you would like. A suggestion would be a ramen noodle or another oriental-style noodles. 

Serving Suggestions: 
 - Serve with egg rolls or crab ragoon

 - Instead of noodles, serve with fried rice
 - Use a sweet & sour sauce instead of the soy sauce

Reesie's Quinoa greek salad

1C Quinoa , prepared per. pkg. and cooled 
1can of garbanzo beans, rinsed 
1 C. diced cucumber 
2 T chopped fresh cilantro 
1C. diced tomatoes 
1 small can sliced black olives 
10 green olives, sliced 
4 handfuls spinach 
2 oz Mediterranean herb feta cheese 
1\4 C. shredded asiago cheese 
1\2 C. kraft olive oil vinaigrette w\parmesan pesto 

Preheat oven to 450 degrees. Rinse beans and place on a lined cookie sheet. Sprinkle with olive oil, salt, pepper and garlic powder. Roast for 15-20 minutes, or until golden brown. Set aside to cool.

Saute spinach in some bacon grease or olive oil. Set aside to cool.

Mix together, in a large bowl, all of your ingredients. Cover and let sit in the fridge for a couple of hours before serving. 

Serving Suggestions:
- This would be good served with roasted chicken, or even add the chicken right to the salad. 
- A great side dish for seafood, especially shrimp or salmon.
- A great vegetarian main dish. 

Reesie's Asian Chick Burger

2 16 oz cans chickpeas, rinsed & drained
1 tsp nature seasoning
1 tsp honey whiskey
2 T onion, chopped fine
1 medium carrot, chopped fine
1 clove garlic, minced
3 T soy sauce
1/2 C quick oats
2 tsp honey
1/4 tsp ginger powder
2 tsp mustard
1 T creamy peanut butter
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp old bay

Mash chickpeas with a potato masher in a large bowl. Sauté onions, carrots, and garlic a little butter. While sautéing vegetable add in the whiskey and the nature seasoning. Mix in vegetables with mashed chickpeas. In a small bowl, whisk together soy sauce, peanut butter, honey, mustard, paprika, ginger, chili powder, and old bay. Mix sauce with the mashed chickpea mixture.

Warm up a large sauce pan with 2 T canola oil on a medium heat. With your hands form patties about the size of your palm. Pat the patties in a little bit of panko bread crumbs. Fry each patty for 5 minutes on each side. When you flip the patty, do so carefully as these fall apart easily.

Serving suggestions:

• Serve on a bun with some lettuce & tomato
• Serve as an appetizer with some dipping sauce, make patties smaller 

Reesie's PB honey cake

2 sticks butter, softened
3/4 C. honey
3 eggs
1 tsp. vanilla
2 C. flour
2 tsp. baking soda
1/4 tsp. baking powder
2/3 C. greek yogurt
1/2 C. peanut butter chips

Ganache:
1/2 C. peanut butter chips
1/4 C.  heavy cream

Preheat oven to 325 degrees. Grease a bundt pan. 

In your mixer, mix together the butter and honey. Mix for about 3 minutes until creamy. Mix in the vanilla and eggs, one at a time. 

Mix in flour alternating each cup with the greek yogurt. Mix in the baking soda and powder. Fold in the peanut butter chips. 

Spoon batter into the bundt pan and spread evenly. Place in oven and bake for 40-45 minutes until toothpick comes out clean. 

Cool cake in the pan for about 20 minutes and invert onto a plate to finish cooling. To make the ganache, mix together the peanut butter chips and cream into a small bowl. Microwave for 30 seconds and stir. Keep microwaving at 10 second intervals and stirring until the chips are melted and the mixture is combined. Spoon over the top of your cake. 

Reesie's Sunday Roast Beef

2-3 lbs. beef roast
1 large onion, sliced
5 carrots, peeled and cut in to large sticks
3 of stalks celery, cut in to large sticks
1/2 cabbage, cut into small wedges
5 medium red potato , quartered
1 pkg beef onion soup mix
1tsp mrs. Dash
2 cups water

Season meat with salt and pepper. Place meat in the bottom of a large roasting pan with a lid. Place onions on top of the seasoned meat. Place cabbage around the roast. Then add your other vegetables around the rest of the outside of the roast. Sprinkle the top with the dried soup mix and the Mrs. Dash. Then pour the water over the top. Bake at 250 degrees for 2 hours. Check for doneness. If needed, cook for a little bit longer.

Serving Suggestions:
- Use beef stock instead of water in the recipe.
- Serve with bread and butter.

Leftover Recommendations:
- Make beef stew with the leftover beef and vegetables.
- Make Beef Pate

Reesie's last minute casserole

1/2 bag spinach
5 green olives, sliced
8 oz mushrooms, sliced
1/2 head broccoli, cut in florets
1/4 head cauliflower, cut in small pieces
1 small zucchini, diced
2 stalks celery, diced
1/2 green pepper, diced
1/4 red pepper, diced
1 garlic clove, minced
1/2 can drained artichokes, diced
2 oz. sliced drained black olives
3 small tomatoes, diced
3 T pesto
16 oz sour cream
3 wedges laughing cow, Asiago cheese
1/2 tsp. Nature Seasoning
1/2 tsp. roasted garlic seasoning
 1/2 C milk
8 slices bacon, cooked and crumbled
1 lb ground beef, browned
8 oz. shredded parmesan cheese
1/2 C panko bread crumbs

Cook your bacon on the stove in a large saute pan. Remove bacon to drain on a paper towel. Drain all but about 1 T bacon grease from your pan. Add all vegetables except for tomatoes to the pan and saute for a couple of minutes. 

While your vegetables are cooking, spray a 9 x 13 pan with cooking spray. Layer your cooked vegetables in the pan, top with diced tomatoes and olives. 

Brown the hamburger in the same pan you used for the bacon and vegetables. While it is browning, mix up sauce. Whisk together, in a medium bowl, sour cream, pesto, Laughing Cow cheese, milk, and seasonings. Drain the ground beef if needed. Layered on the ground beef and bacon on top of the vegetables. 

Spread sauce on top of the meat.  Stir sauce into vegetables  Sprinkle top of the sauce with the parmesan and bread crumbs. Bake in a 350 degree oven for 35-40 minutes. Your bread crumbs will be nicely brown. 

Serving Suggestions:
- Serve with warm french bread and butter. 
- Enjoy a nice slice of chocolate cake for dessert. You deserve it after cooking this delicious meal for your family!