Today I am sharing The Pioneer Woman's Comfort Meatballs.
They do take some time, so plan ahead.
Also a triple layer chocolate cake, I found that recipe in a magazine.
1 1/2 pounds ground beef
3/4 C quick oats
1 cup milk
3 T finely minced onion
1 1/2 t salt
4 T canola oil
1/2 C flour
1 C ketchup
2 T sugar
3 T distilled white vinegar
2 T Worcestershire sauce
4-6 T minced onion
dash of tabasco
In a bowl, combine the ground beef and oats.
Pour in the milk, then add the diced onion and salt.
Add the black pepper, then stir to combine.
Roll the mixture into tablespoon-size balls and refrigerate them for 30-45 minutes to firm.
(I threw them in for 10 min. because I was out of time.)
Preheat the oven to 350. Heat the canola oil in a large skillet over medium heat.
Roll the meatballs in the flour.
Brown the meatballs in batches until light brown.
As they brown place them into a rectangular baking dish.
Stir together the sauce ingredients and drizzle the sauce evenly onto the meatballs.
Bake for about 45 minutes, or until bubbly and hot.
I also made mashed potatoes and gravy to go with the meatballs.
It was REALLY good. I am loving the cookbook and love to read the little stories in it.
You should get it!
For dessert I made Double Chocolate Cake
2 C all purpose flour
3/4 C unsweetened cocoa powder
1 t baking soda
3/4 t baking powder
3/4 C butter, softened
2 C sugar
2 t vanilla
1 1/2 C milk
3oz. dark or bittersweet chocolate, grated
Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease three 8 x 1 1/2 in. round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside.
In medium bowl stir together flour, cocoa powder, baking soda, baking powder, and 1/2 t salt; set aside.
Preheat oven to 350. In a large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Gradually add sugar, 1/4 C at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined. Beat on medium to high 20 seconds more.
Stir in grated chocolate.
I didn't feel like grating chocolate, so I chopped it.
Divide batter among prepared pans. (if you do not have 3 pans, refrigerate remaining batter until ready to use.)
My pans were two different sizes, and I should have cut the cakes down after they were done baking to be the same size, but I didn't. They would have been easier to frost.
Bake 30-35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on wire racks.
Frost. Store covered in refrigerator.
Chocolate Cream Cheese Frosting
1/2 C butter, softened
2 - 3oz. pkgs. cream cheese, softened
5 oz. unsweetened chocolate, melted and cooled
2 t vanilla
6-6 1/2 C powered sugar
1/4 C milk
In a large mixing bowl beat butter and cream cheese. Add chocolate and vanilla; beat until blended.
Gradually beat in 3 C powdered sugar and the milk. Beat in enough remaining powdered sugar to make a spreading consistency.
Makes 4 Cups.
And there you have it!
This was the BEST dinner and dessert.
The cake was so, so good. I ate way to much of it.
Over the last year I have lost 13 pounds and I feel like I have gained it all back in the short time of just one week! It's my own fault. I've been baking up a storm. These recipes were just the start. When the cake was halfway gone, I then made chocolate/coffee cupcakes with cream filling and coffee frosting.
Then yesterday I made cookies and red velvet cupcakes with cream cheese frosting.
Why am I doing this to myself!!
I'll have the chocolate coffee cupcake recipe for another food friday, it is
Have a great weekend!