Sunday, April 21, 2013

The Adam's Family Cookbook

The Adams Family Cookbook is a work in progress. I'm putting together recipes, stories and photos of my my Grandmother and my Great Aunts. I think some folks in our family will really enjoy it. Also it can be something to share with the next generation.

I am still in the gathering stage.  The cousins have been wonderful pulling up all sorts of things from Chicken Spaghetti to Pink Stuff, and my Granny's Oatmeal Bread. Every time I get a new envelope in the mail it's like Christmas. hee hee.

Of course being a southern family, no cookbook would be complete without a Praline recipe. or Mom's Jambalaya. So I'll keep going here.

By the time our Reunion comes around in September, i should have a rough draft. Or, that's the goal anyway. Wish me luck. I have another cousin to ask.

Wednesday, April 17, 2013

Best Ever Meatballs

Easy yummy meatballs.

1 pound lean ground beef
1 egg
1/3 cup bread crumbs
2 tablespoons Italian seasoning
1/4 cup Italian cheese
2 tablespoons onion minced
2 cloves garlic minced

Makes 18 meatballs

Put all the ingredients in one bowl. Mix well. Pinch small amounts of the meat mixture form into a ball and add to a greased baking dish. Bake at 275 for 25 minutes until browned and cook through.

These are now ready for your favorite sauce. Enjoy

Sunday, April 7, 2013

Reese's Peanut Butter Cup Cookies

1 cup butter
3/4 cups brown sugar
3/4 cup sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
12 oz Reese's peanut butter cups chopped fine
1 cup chopped pecans

Preheat the oven to 375.
Cream sugar and butter together until smooth with an eclectic mixer. Then add the vanilla and the eggs one at a time. blend 3 to 5 minutes. The batter should be smooth. Next and the salt, soda and 1/2 cup of the flour. Start the the mixer on low. Add the rest of the flour a little at a time--about 1/2 a cup. Mix for 3 to 5 minutes. Make sure the batter is smooth and soft. Stir in the peanut butter cups and the nuts. Mix with a rubber spatula until well mixed.

Spray the cookie sheets with cooking spray, then scoop out a teaspoon of the mixture, drop onto the cookie sheet. On a large cookie sheet put no more than 12. Space them about 1 1/2 to 2 inches apart.

Cook each pan for 10 minutes. let the pan cool for a few minutes then transfer to a cooling rack. Continue baking.

Enjoy with a nice cold glass of milk.


Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...