Super Simple Meatball Casserole

Kiddies go crazy over this Super Simple Meatball Casserole and it’s so easy to throw together. You can speed up dinnertime even more by preparing it early in the day and putting it in the fridge for a later supper.

Super Simple Meatball Casserole

This is a thoroughly enjoyable casserole that everybody likes and will call for repeats.. They don’t have to know how easy it is to make!

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Super Simple Meatball Casserole
Ingredients
  • 12 large frozen meatballs
  • 16 ounces tomato sauce
  • 16 ounces crushed tomatoes or use fresh cut up
  • 1 6 ounce can tomato paste
  • 1 medium chopped onion
  • 1 jalapeno pepper optional
  • 1/4 cup water
  • boiling water
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • 1 tablespoon garlic powder
  • 8 ounces shredded mozzarella cheese
  • 4 ounces shredded mozzarella cheese
  • 16 ounces ziti pasta any pasta with a grab- ridges to hold sauce
Instructions
  1. Thaw the meatballs in the microwave to just warmed.
  2. Put the tomato sauce, crushed tomatoes tomato paste, chopped onion, jalapeno pepper, 1/4 cup water, 8 oz of cheese, and seasonings in a 9 x 13 casserole dish and blend together.
  3. In the meantime, boil water and cook the noodles to al dente. Drain the noodles, add to casserole dish and blend in, making sure sauce covers all the noodles.
  4. Add the meatballs and gently blend in cheese. Sprinkle 4 oz of cheese on top, covering casserole dish.
  5. Put in oven at 350°F for 30 minutes. Check for burning of cheese (may cover with aluminum foil gently to prevent some burning or browning of cheese).
  6. Cooking is to warm through and through and to melt cheese. If your oven cooks hot or altitude is high, adjust time in oven.

Enjoy!

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Recipe based on one by Chef1MOM-Connie
Photo by gailanng

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Simply Marinated Grilled Chicken Leg Quarters

I recently made Marinated Grilled Chicken Leg Quarters for a backyard BBQ. When I served it up one of my guests exclaimed, “This is the best grilled chicken I have ever had!”

Marinated Grilled Chicken Leg Quarters

I agreed. Very moist. Very tender. And the simple marinade yields great flavor.

All of my other guests must have agreed too. The seasoned crispy legs just flew off the platter!

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Simply Marinated Grilled Chicken Leg Quarters
Ingredients
  • 4 chicken legs-thighs
Marinade
  • 1 teaspoon sugar
  • 1 teaspoon seasoning salt
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
Instructions
  1. Mix all the marinade ingredients in a zip lock bag add the chicken. Chill and marinade in the refrigerator for 4 hours.
  2. Grill the chicken on a well oiled grill until it's browned on all sides, turning once. About 30 to 40 minutes (meat near thigh bones should no longer be pink when tested with the tip of a knife).

Serve it up and enjoy!

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Recipe based on one by Rita~
Photo by Rita~

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Grilled Chicken With Cilantro Marinade

Grilled-Chicken-With-Cilant

This Grilled Chicken With Cilantro Marinade has become a quick and easy favorite that I frequently make on the grill. Despite the ease of prep, it is bursting with flavor.

The chicken comes out so tender, moist and flavorful — which is really saying something for boneless and skinless chicken breasts.

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Grilled Chicken With Cilantro Marinade

Ingredients

4 boneless skinless chicken breasts

For the Cilantro Marinade

1 -2 tablespoon chopped fresh cilantro
1 garlic clove, minced (I use more)
1 lime, zest of
2 -3 tablespoons fresh lime juice
1⁄4 cup extra virgin olive oil
1 teaspoon salt
1⁄2 teaspoon black pepper

Directions

Mix together the marinade ingredients in a deep bowl. Add the chicken breasts and turn to coat completely. Cover the bowl and refrigerate.

Marinade for about 1 hour. You can leave the chicken in the marinade longer, but because the mixture is very acidic, the chicken will begin to appear poached.

Preheat your grill. Cook the chicken over medium hot coals for about 3-5 minutes per side.

Serve and enjoy.

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Recipe based on one by Dr. Jenny
Photo by gailanng

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Sweet and Sticky Grilled Drumsticks

The flavor of these Sweet and Sticky Grilled Drumsticks is awesome. No problem with the sticky part—I know how to lick my fingers.

 

If you’re like me and are always looking for good cheap summer grilling recipes this one won’t let you down!

It works with any chicken part you have on hand!

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Sweet and Sticky Grilled Drumsticks
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Sweet and Sticky Grilled Drumsticks
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

I love drumsticks and these Sweet and Sticky Grilled Drumsticks suit me fine!

Course: Main Course
Cuisine: American
Keyword: Sweet and Sticky Grilled Drumsticks
Servings: 4
Calories: 365 kcal
Ingredients
  • 1 1/2 cups dry red wine
  • 1 cup dark brown sugar packed
  • 2 tablespoons dark brown sugar packed
  • 1/2 cup sodium soy sauce
  • 2 tablespoons ginger finely grated fresh
  • 1 garlic clove minced
  • 8 chicken drumsticks skin on
  • coarse salt
Instructions
  1. Bring the wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce the heat, and simmer until the mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool.
  2. Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).
  3. Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.)
  4. Place the drumsticks on the grill, and brush with sauce. Close the cover, and grill 4 minutes. Flip the chicken, and brush with sauce.
  5. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total.
  6. Season with salt.

 

Enjoy!

Up Next:

Grilled Chicken Wings – Better Make Extras!

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Recipe based on one by Bobtail
Photo by Aunt Paula

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Old-Fashioned Banana Cream Pie

This Old-Fashioned Banana Cream Pie is a great grand finale to a meal. Guests won’t stop raving about it. It’s deliciously creamy and easy to make.

Old-Fashioned Banana Cream Pie

Before Cool Whip and instant pudding, this was how a cream pie was made.

Almost as easy as pudding out of the box but sooo much tastier!

If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to the milk as it’s being heated, you have coconut cream pie.

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Old-Fashioned Banana Cream Pie
Ingredients
  • 1 9 inch pie crusts, baked
  • 3 cups whole milk
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 egg yolks slightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 3 bananas
Instructions
  1. Have baked 9-inch pie shell ready.
  2. In a large saucepan, scald the milk.
  3. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer.
  4. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir the yolks into the hot mixture. Cook for one minute longer, stirring constantly.
  5. Remove from the heat and blend in the butter and vanilla. Let sit until lukewarm.
  6. When ready to pour, slice the bananas and scatter in the pie shell; pour warm mixture over the bananas.
  7. If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

Enjoy!

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Recipe based on one by Lennie
Photo by Delicious as it Looks

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Best-Ever BBQ Chicken

Best-Ever BBQ Chicken! The name says it all. This really IS that good! The sauce is super simple, but don’t let that fool you — it’s got plenty to make your taste buds dance.

Best-Ever BBQ Chicken

Slow cooking on the grill gives it the best flavor.

The BBQ sauce on this juicy grilled chicken is out-of-this world – it’s a favorite at this house!

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Best-Ever BBQ Chicken
Ingredients
  • 3 garlic cloves minced
  • 2 teaspoons butter
  • 1 cup Heinz ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup chili sauce Heinz is a good one
  • 2 tablespoons Worcestershire sauce
  • 1/2 - 3/4 tablespoon celery seed
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon salt
  • 2 dashes hot pepper sauce
  • 8 large chicken breast halves bone-in with skin
Instructions
  1. In a saucepan, saute the garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside.
  2. Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
  3. Baste with the sauce and grill 15 minutes longer or until the juices run clear. Continue basting and turning during the last 15 minutes of cooking.
  4. Serve with any extra sauce you set aside for dipping.
  5. (The sauce is just that delicious!).

Enjoy!

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Recipe based on one by DDW
Photo by Veggie Girl Kacey

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Melt in Your Mouth Oven Barbecue Ribs

I was so surprised at how easy and delicious these Oven Barbecue Ribs are! The recipe can be done with baby back or regular pork ribs. The ribs are tender, moist and just slide off of the bone.

Oven Barbecue Ribs

The best ribs I have ever made, and some of the best I have ever had!

I have also made split chickens this way.

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Melt in Your Mouth Oven Barbecue Ribs
Ingredients
  • 4 lbs pork ribs
  • 3/4 cup light brown sugar
  • 1 teaspoon hickory smoke salt
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1/2 teaspoon ground red pepper optional
  • 2 cups of your favorite barbecue sauce mine is Sweet Baby Ray
Instructions
  1. Preheat oven to 300 degrees f.
  2. Peel off the tough membrane that covers the bony side of the ribs.
  3. Mix together the sugar and spices to make the rub. Apply the rub to ribs on all sides. Lay the ribs on two layers of foil, shiny side out and meaty side down.
  4. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
  5. Place on baking sheet and bake for 2-2 1/2 hours or until the meat is starting to shrink away from the ends of the bone. Remove from the oven.
  6. Heat broiler.
  7. Cut the ribs into serving sized portions of 2 or 3 ribs. Arrange on the broiler pan, bony side up. Brush on the sauce.
  8. Broil for 1 or 2 minutes until sauce is cooked on and bubbly. Turn the ribs over. Repeat on the other side. Alternately, you can grill the ribs on your grill to cook on the sauce.

Enjoy!

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Recipe based on one by Not-2-Sweet
Photo by Kristy

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Special Request Deviled Eggs

Classic, southern-style Special Request Deviled Eggs with a smoky twist including bacon and smoked paprika. This recipe came from a friend.

 

This recipe came from a friend whose Dad loves deviled eggs. She added all his favorite ingredients.

Easy, different and they go fast! Who doesn’t love bacon?

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Special Request Deviled Eggs
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Special Request Deviled Eggs
Ingredients
  • 10 eggs
  • 3 slices bacon cooked crisp and pulsed or chopped to bits
  • 1/4 cup mayonnaise
  • 2 1/2 tablespoons light sour cream
  • 2 1/2 tablespoons sweet relish
  • 1 tablespoon mustard
  • 1/2 teaspoon seasoning salt such as Lawry's
  • smoked paprika to garnish
Instructions
  1. Cover the eggs with cold water and bring to a boil. Remove from the heat and cover 12 minutes. Pour off the hot water and cover in ice water until cool to touch. Peel and slice the eggs lengthwise.
  2. Gently pop out the yolks into a bowl. Smash the yolks with a fork and mix in the remaining ingredients.
  3. Spoon or pipe the egg yolk mixture into the egg white halves.
  4. Sprinkle with smoked paprika.

 

Enjoy!

Up Next:

Barbecue Deviled Eggs

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Recipe based on one by Aproned Cynthia
Photo by Lavender Lynn

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Blue Cheese Salad Dressing – Chunky & Homemade

I love a good Blue Cheese Salad Dressing. Unfortunately, you just can’t get a good one in the stores. So I just make it myself! This is the recipe I use.

 

Give it a try and I think you’ll agree that you’ve never really had good blue cheese dressing until you’ve had this one.

This is the BEST Blue Cheese Dressing I have ever tasted! I can’t believe I actually make this in my own kitchen! Absolutely incredible!

All I can say is WOW!! I will NEVER buy bottled blue cheese dressing again! For that matter, I couldn’t get better in any fine restaurant.

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Chunky Blue Cheese Salad Dressing
Prep Time
15 mins
Cook Time
0 mins
Ageing
1 d
Total Time
1 d 15 mins
 

This Blue Cheese Salad Dressing is chunky, homemade and delicious!

Course: Sauce
Cuisine: American
Keyword: Blue Cheese Salad Dressing
Servings: 8
Calories: 225 kcal
Ingredients
  • 1 cup mayonnaise I use Hellmans
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 teaspoon white pepper
  • 2 tablespoons grated onions
  • 4 dashes Tabasco sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 dash cayenne pepper
  • 1 teaspoon minced garlic
  • 2 teaspoons sugar
  • 6 ounces crumbled blue cheese
Instructions
  1. Combine the mayonnaise, sour cream and buttermilk and mix well.
  2. Add the remaining ingredients mixing thoroughly.
  3. This dressing must be refrigerated for 24 hours before serving for best flavor.

 

Enjoy!

Up Next:

The World’s Best Taco Salad!

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Recipe based on one by Luby Luby Luby
Photo by Sandi (From CA)

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Beer Can Chicken With A Twist

You won’t believe the dry rub ingredients in this beer can chicken recipe. It sounds bizarre but I guarantee it blends into a delicious combination.

Beer Can Chicken

This chicken really rocks. It was the rub ingredients that prompted me to try the recipe, but it’s the way it tastes that’s going to have me making this again and again.

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Beer Can Chicken With A Twist
Ingredients
  • 1 large chicken
  • 1/2 can beer 6 ounces of a 12 ounce can, any brand, any variety
  • 1/3 cup paprika
  • 1/3 cup salt
  • 1/3 cup black pepper
  • 2/3 cup packed brown sugar
Instructions
  1. Rinse the chicken in cold water and pat very dry, inside and out with paper toweling.
  2. Mix the 4 dry ingredients together. Use this rub inside and out of the cleaned, dry chicken. Be generous.
  3. Place 1/2 can of beer in the center of a roasting pan. Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan. The fit will be snug and chicken will be secure.
  4. Roast uncovered at 350 degrees for 1 hour. Do not baste and do not turn the pan. The beer will steam the chicken deliciously.
  5. When done, carefully remove the can of beer from the chicken and serve.

I have cooked 2 or 3 chickens in the same roaster and did not have to adjust cooking time.

This melt-in-your-mouth chicken will get you some rave reviews. Guaranteed!!!

Enjoy!

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Recipe based on one by debra dolman
Photo by jbergsli

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