Ruth's Spanish Meatballs

Spanish Meatballs

**Recipe from my Mother Ruth Marie Urbain my favorite meal growing up.

1-2 pounds ground beef

1/2 to 1 cup white rice (^^depending on how much beef you use.)

Diced onions small cut

2 eggs

Garlic powder, salt and pepper to taste

Mix all the above ingredients, then roll into golf ball sized meatballs. Place all meatballs in medium to large pot. Pour 1 large can tomato juice over the meatballs and cook on medium heat for approx 1 to 1 1/2 hours. Also add a little more garlic powder salt and pepper to the juice while cooking.

My Mom served this with mashed potatoes and a veggie. It's also good on top of the mashed potatoes. These freeze really well

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Low Carb Cinnamon Sugar Pork Rinds

 

Keto low~carb

Cinnamon Sugar pork rinds 

ingredients

• 1 (3.5oz) bag pork rinds
• 6 tablespoons salted butter, melted
• 6 tablespoons Splenda or sweetener of choice 
• 3 tablespoons ground cinnamon

instructions

1.  Add pork rinds to a gallon sized resealable plastic bag.

2.  Pour melted butter in and shake to coat.

3.  Mix cinnamon and sweetener together in a small bowl.  Pour into the bag and shake until coated.

4.  The pork rinds will lose their crispness over time.  To crisp them back up, place them under the broiler for a few minutes.

NUTRITION

• Serving Size: 1 oz
• Calories: 145
• Fat: 9
• Carbohydrates: 1
• Fiber: 1
• Protein: 14

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Old Fashioned Pasta Salad

 

Ingredients

• 2 cups ditalini pasta (or a macaroni pasta)
• 1½ cups mayonnaise
• 2 stalks celery, finely chopped
• 1/4 c. to 1/2 c. diced red or white onion
• 1½ tablespoons mustard
• 1 tablespoon onion powder
• salt and pepper, to taste
• 4 large hard-boiled eggs, chopped
• paprika, for garnish

Instructions

• Prepare the pasta according to package directions. Rinse under cold water and set aside to drain well.
• In a medium bowl, whisk together the mayonnaise, celery, green onion, mustard, onion powder, salt and pepper.
• Place the drained, cooled pasta in a large bowl. Add the mayonnaise mixture and stir into the pasta until well combined. Gently stir in the chopped egg. Sprinkle with paprika, cover with plastic wrap, and chill for at least a couple of hours before serving.

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Rice Krispy Treat Cheesecake

 

Ingredients

For the Rice Krispie Crust

3 cups Rice Krispies cereal

1/4 cup unsalted butter

1/3 cup marshmallow fluff

For the Cheesecake Filling

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

For the Toppings

1 cup mini marshmallows

1/2 cup Rice Krispies cereal (for topping)

1/4 cup melted chocolate (for drizzling)

Instructions

Prep the Crust: In a medium saucepan over low heat, melt the unsalted butter. Add the marshmallow fluff and stir until smooth. Remove from heat and mix in the Rice Krispies until well-coated. Firmly press the mixture into the bottom of a greased 9-inch springform pan. Set aside.

Make the Cheesecake Filling: In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Add in the eggs one at a time, ensuring each is well incorporated before adding the next. Gently fold in the sour cream.

Combine and Pour: Pour the cheesecake filling over the prepared Rice Krispie crust, smoothing the top with a spatula.

Bake: Preheat your oven to 325°F (165°C). Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar, letting the cheesecake cool in the oven for about one hour.

Add Toppings: Once cooled, sprinkle mini marshmallows and the extra Rice Krispies over the top, then drizzle with melted chocolate.

Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.

Notes

For a gluten-free version, use gluten-free Rice Krispies. Store leftovers in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.

Nutrition

Calories: 350kcal | Fat: 22g

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KFC Gravy Recipe

 

KFC Gravy Recipe

Ingredients:

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

1/4 teaspoon onion powder

1/8 teaspoon white pepper

1/4 teaspoon sea salt, plus more to taste

2 cups chicken broth

1 cup water

1/2 teaspoon beef bouillon granules

Directions:

Melt Butter:

In a saucepan, melt the unsalted butter over medium heat.

Add Ingredients:

Sprinkle in the all-purpose flour, onion powder, white pepper, and sea salt.

Whisk the mixture continuously for about 2 minutes until it turns a light golden color.

Pour Liquids:

Slowly pour in the chicken broth and water while whisking to avoid lumps.

Add the beef bouillon granules and continue whisking until the gravy thickens.

Simmer:

Reduce the heat to low and let the gravy simmer for about 5-10 minutes, stirring occasionally.

Adjust Seasoning:

Taste the gravy and adjust the seasoning with more salt if needed.

Serve:

Pour the KFC gravy over your favorite dishes like mashed potatoes, fried chicken, or biscuits.

Enjoy the rich and flavorful KFC-style gravy!

Preparation Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 4 servings

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Pecan Pie Dump Cake

 

Easy Pecan Pie Dump Cake

Ingredients:

1 cup pecans (chopped)

1 can (14 oz) sweetened condensed milk

 1 cup corn syrup (light or dark)

½ cup (1 stick) butter, melted

 1 tsp vanilla extract

1 box yellow or butter cake mix (15 oz)

½ cup (1 stick) cold butter, sliced thin

 1 cup water

Directions:

Heat your oven to 350°F (175°C) and grease a 9x13-inch pan.

Layer It Up:

2. Sprinkle the chopped pecans in the pan.

3. Dump in the sweetened condensed milk, corn syrup, melted butter, and vanilla without mixing.

4. Shake the dry cake mix evenly over the top without stirring.

5. Dot the top with slices of cold butter.

6. Gently pour the water over everything.

 Bake:

Bake for 50-60 minutes until golden and bubbly at the edges.

Serve:

 Let it sit for 10 minutes to thicken as it cools.

Scoop into bowls and add vanilla ice cream if desired.

Preparation Time: 5 minutes | Cooking Time: 60 minutes | Total Time: 65 minutes | Calories: 400 kcal per serving | Servings: 8 servings 

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PEANUT BUTTER NO-BAKE COOKIES

 PEANUT BUTTER NO-BAKE COOKIES!

🥜 1 stick butter

🥜 2 cups sugar

🥜 ½ cup milk

🥜 1 cup peanut butter

🥜 2 tsp vanilla

🥜 3 cups quick-cook oats

🥜 ¼ tsp 

Instructions

 

1. Before getting started, make sure to gather all of your ingredients and measure everything out. Line a couple of large baking sheets with parchment paper (I like to just line my countertop with a large sheet of parchment paper, if your countertop is heat resistant you can also do this instead) and set aside.
2. Place the butter, sugar, and milk in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil (the top should be completely covered in bubbles and bubbling vigorously) and allow to boil for 60 seconds (make sure to set a timer!) without stirring.
3. Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
4. Drop spoonfuls of the mixture onto the prepared baking sheets. I like to use a 1.5 tablespoon cookie scoop and flatten the cookies out a little. Allow to cool for about 45 minutes- 1 hour or until the cookies have firmed up, serve, and enjoy! The cookies will continue to firm up more the longer they cool.

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