Pumpkin Pie Madness

Hey everybody!  HAPPY BELATED THANKSGIVING!!!!!  Hope everyone enjoyed some time with family and friends over the holiday!  I thought I'd just share a quick post of our pumpkin pie making day! :)  I HAD SO MUCH FUN!!!!  Totally going to be doing that next year again!  So, keep that in mind! :)

Here are a few pictures of the day! :)

Aubrey doing all the filling mixin'!

Me, filling all the crusts! :)

Pies baking in the oven!!!

Hoping that everyone that ordered was happy with their pie!!!!

Ham Balls

Growing up, my mom used to make these yummy ham balls!  For some reason, EVERY time I have these I think of our dear friends, Carl & Sarah!!!  We love them, we did lots of growing up together with Hannah & Paul, they are special people!  Tonight I served them to Benjamin's Uncle Gary & Aunt Karen that stopped by for dinner while they were in the area! 

This is after they've been baked!

This is after I've pulled them out of the freezer overnight and before I've put them in a bag!

Ready to go in the freezer until I use.

1 1/4 lb ground ham
1 lb ground beef
1 lb ground sausage or pork (could also do turkey)
1 1/2 c graham crackers, crushed
2 eggs
1 c milk
1 can tomato soup
1/4 c apple cider vinegar
1 c brown sugar

Mix together all three meats, graham crackers, milk and eggs.  Mix until well blended.  Form into good size balls (I used the Jumbo Cookie Scoop) and place in a 9x13 pan, they can be fairly close.  In a saucepan, mix together the tomato soup, brown sugar and vinegar and bring to a slow boil.  Keep stirring as the sugar can burn quickly if not watching.  Once it's to a slow boil, take it off the burner and pour it over the RAW Ham Balls.  Bake at 350 for 1 hour. 

Note:  I will double the batch and freeze them on a cookie sheet overnight in my freezer, then break them apart and put them in a large Ziploc bags and pull out for later meals.  Often get three meals out of it when I do that and since I'm going to all that work anyway, it's easier to do all at once!!!

Stuffed Chicken Breasts

Okay, so since starting the dinner club, I have had some NEW and EVER SO YUMMY dishes and I am SO GRATEFUL for my group!  One of my FAVORITE dishes is my friend Christy's Stuffed Chicken Breasts.  SERIOUSLY, they are so unbelievable.  Not even sure what exactly it is I love about them, but I could seriously eat an entire pan.  So, with the permission of Christy, I am able to share this recipe with you all!  Now................go and make them! :)

Dip each chicken breast in egg then crushed Saltines.

This is how it should look BEFORE it's baked.

This is after (I know not much difference, just darker).

When you cut the cooked breast open, this is how it should look.

4 chicken breasts, better made with fresh, not frozen bagged

2 lb shredded cheese (SHARP cheddar, pepper jack, something with BIG flavor)

2 sleeves saltine crackers, crushed

2 eggs beaten

Take each chicken breast and slice lengthwise about 1/2 way though. Turn your knife parallel to cutting board and cut a pocket into each side of the chicken breast, making sure you don't cut all the way though. Stuff pocket with cheese. Try to "reshape" chicken breast. Dip breast in egg and then crackers. Bake at 350 for about 30-50 minutes, or until cooked through.  Chicken needs to be at least 165 degrees F at the thickest part of the chicken.  I always serve this with a vegetable whether hot or a salad.

Cupcakes - FOR SALE

Hey, just wanted to let you guys know, I am going to start making cupcakes on a "made to order" basis for those of you that are interested.  I will post different flavors and kinds you can order as I bake them and have pictures. Right now I have 3 different kinds, but if you have a birthday coming up, consider ordering homemade cupcakes!  I promise you they are 1000 times better than store bought!  Prices are as follows:

FIRST dozen cupcakes - $15
EACH ADDITIONAL dozen cupcakes - $12
18 cupcakes - $21 (about equivalent to one sheetcake at Fry's/Bashas/Walmart)

1/2 dozen cupcakes - $9

If you have a "theme" you are doing I'm happy to discuss other ideas than what is shown.

RAINBOW CUPCAKES

CANDY CORN CUPCAKES

These will have a different yellow on bottom next time.

 SALTED CARAMEL CUPCAKES

Chicken Chili

3 c chicken, cooked & diced

2 cans Northern Beans, drained

1 t cumin

2 c salsa

1 c chicken broth

3 c Monterey Jack Cheese, shredded
Throw everything in a crock pot on LOW for 4 hours!  Very yummy served in a bread bowl!  Mmm!