Pecan Drops

This recipe is in Grandma's handwriting, but I do not know where it came from originally. These types of cookies are sometimes called pecan sandies, and there are plenty of recipes available. The cookies are a shortbread-style cookie that is not overly sweet but has a melt-in-your mouth quality. These cookies are easy to make and delicious to eat.

Grandma's recipe uses both butter and margarine, but I used just butter. Also, the recipe did not list any sugar, so I added in one-half cup sugar. I used regular granulated sugar, but brown sugar would add a nice flavor and powdered sugar would make the cookies even lighter.

Pecan Drops 

• 10 Tbsp. butter
• 2 tsp. vanilla
• 2 1/4 cup flour
• 1/2 cup sugar
• 1 cup chopped pecans

Mix all the ingredients together. Drop by tablespoon onto an ungreased cookie pan. Bake at 350 for 10-15 minutes, until the edges start to turn golden brown. Cool on a wire rack. Enjoy!

Beef Pie

This recipe is for one of the many casserole-style meals Mom often made. It has everything needed for a hearty meal in one pan. This beef pie can be assembled in advance, if needed, then just heated up for serving. Recently, I made this recipe for a family get together at Mom's for Mother's Day.

When I made this recipe, I used Jiffy biscuit mix. But, if you do not have biscuit baking mix on hand, a homemade substitute can be assembled using flour, baking soda, salt, and butter. Because I like the flavor that the Worcestershire sauce adds to this recipe, I used more than what the recipe calls for to give the pie a stronger flavor. I used about two pounds of raw ground beef for this recipe, which worked out to be about three cups; but the amount of ground beef could be changed to make the pie meatier or less so.

Beef Pie 

• 2 cups biscuit mix
• 2/3 cup milk
• 1 small onion, chopped
• 3 cups cooked ground beef
• 10 ounce package frozen mixed vegetables
• 1/2 cup catsup
• 1 tsp. salt
• 1 tsp. Worcestershire sauce
• 1/4 tsp. pepper
• 1 cup sour cream
• 1 egg, slightly beaten
• 2 cups shredded cheddar

Combine biscuit mix and milk to form into a ball. Roll out and fit into a greased 13x9x2 inch pan. Brown the beef in a pan. Add onion to beef and saute until the onion is cooked. Add the vegetables, catsup, salt, Worcestershire sauce, and pepper. Spoon over dough. Combine sour cream, egg, and salt and pepper. Spread over pie. Top with cheese. Bake at 350 for 30 minutes. Enjoy!

Sugar Crusted Rum Cake

This recipe makes a delicious cake, but when I made it, the cake fell apart as I attempted to remove it from the pan, so it was a mess of a cake. The recipe says to allow the cake to cool for ten minutes in the pan before inverting the pan to remove the cake, but the cake needs to cool for more time, possibly at least twenty minutes or more. But however this cake looks, it is tasty.

Mom has a number of rum cake recipes in her recipe box. This recipe looked interesting because of the use of syrup poured over the cake when the cake comes out of the oven. The sugar cools and creates a crunchy and sugary crust. When you make this cake, you can use rum or rum flavoring. And, if you do not have a package of cake mix on hand, you can use basic pantry ingredients to replicate the package mix.

Sugar Coated Rum Cake 

• 1 package yellow cake mix
• 1 Tbsp. rum flavoring
• 1 cup firmly packed brown sugar
• 1 cup granulated sugar
• 6 Tbsp. water
• 2 Tbsp. rum flavoring

Prepare cake as directed on the package, add one tablespoon rum flavoring to the batter. Bake in a greased and lightly floured bundt pan at 350 for 40 to 50 minutes or until cake is done. 

When the cake is almost done, prepare syrup by combining brown sugar, sugar, and 6 tablespoons of water in a saucepan. Bring to a boil. Reduce heat and simmer for one minute or until sugar dissolves. Add rum flavoring. Pour the hot syrup over the cake immediately after removing the cake from the oven. Let the cake stand for at least 20 minutes. Invert cake onto serving plate. Serve warm. Enjoy!

Aunt Marie's Meatballs

When we host the Buckley family for a party, I like to use my crockpot for a dish. Not too long ago, I made meatballs in marinara sauce. Jenny's Aunt Marie suggested another sauce recipe for crockpot meatballs. This year for Easter, I decided to give Aunt Marie's meatballs a try. These meatballs were a hit. The sauce is a bit like a sweet and sour sauce. The meatballs work as a great addition to the family buffet or could serve as an appetizer or easy dinner.

Aunt Marie's Meatballs 

• 38 ounce bag frozen Italian Meatballs
• 8 ounce Russian or French Salad Dressing
• 1 envelope onion soup mix
• 12 ounces apricot preserves

Place all ingredients in a crockpot. Cook on high for 2-3 hours or low for 4-5 hours. While cooking, mix occasionally to keep meatballs covered with sauce. Enjoy!

Protein Balls

Recently, Rich and Christen hosted a family party for the kids' birthdays. They served these Protein Balls, which are meatless and delicious. So this year for Easter, I made the Protein Balls. They were a hit. And this Easter we had great weather and a visit from Noah's fire truck.

The Protein Balls are quite simple to make. The ingredients can be mixed and the balls formed in advance, then just refrigerate them until ready to bake. The recipe calls for the sauce to be put on the balls while baking, but it is not necessary, especially when some kids prefer having the protein balls with ketchup, instead of the fancy sauce. The meatballs would also be great with BBQ sauce or mustard. Also, as a shortcut, I used onion powder and garlic powder, which worked out fine.

Protein Balls 

• 1 1/4 cup bread crumbs
• 3/4 cup ground walnuts
• 1/4 tsp. salt
• 1/2 finely chopped onion
• 1/2 Tbsp. sage
• 3/4 cup grated cheese
• 1 1/2 pressed garlic clove
• 1/8 cup minced parsley
• 4 eggs

Mix together all ingredients. Form into walnut-sized balls and place on baking sheet. Bake at 350 for about 30 minutes, turning the meatballs at least once. If desired, cover with sauce halfway through the baking process or serve sauce on the side.

Sauce

• 1/4 cup oil
• 1/4 cup vinegar
• 3/4 cup apricot jam
• 1/2 cup ketchup
• 2 Tbsp. brown sugar
• 2 Tbsp. grated onion
• 1/2 tsp. salt
• 1/2 tsp. oregano
• 3-4 drops hot sauce

Mix together all ingredients. Refrigerate sauce until ready to use. 

Country Fried Steak

This recipe makes a hearty and delicious meal. Country Fried Steak is an American version of schnitzel, in which the meat is breaded and pan fried. Then, for the American version, the pan drippings are used to make the milk gravy. This recipe is easy to make but does take a bit more time. Because it simmers for an hour, it is good to make when you can get it started, take care of something else, then get back to it to finish it.

When I made this recipe, I pounded the steak a bit to make in thinner, but this recipe works fine with a thicker cut of steak. Also, my gravy turned out a bit thicker than usual, probably because I used too much flour in the gravy. You can add more seasonings to the gravy, such as paprika, chili powder, or garlic powder.

Country Fried Steak 

• 1 pound boneless round steak
• 1/2 cup flour
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 egg, beaten
• 1/4 c. oil
• 1/4 c. water
• 1 medium onion, sliced
• 1 1/2 cup milk

Cut steak into four pieces. Coat with flour, salt, and pepper. Dip steak into egg, then into the seasoned flour (reserve remaining flour). Heat oil in skillet over medium heat; brown steak on both sides. Add water and onion, cover; simmer for one hour. Drain excess fat. To make gravy, remove steak from skillet, add 1/4 cup seasoned flour with milk. Stir until mixture comes to a boil; continue stirring until gravy is thickened. Serve gravy over steak. Enjoy!

Baked Cauliflower

While I am off sweets until Easter, I search through Mom's recipe box for recipes I might otherwise overlook when I am seeking out delicious brownies, cookies, and cakes. I found this baked cauliflower recipe that sounded interesting, and it makes a good side dish that is quite easy to make.

When I made this recipe, instead of starting with raw cauliflower, I used frozen riced cauliflower. This short cut was worthwhile, but I think I might have enjoyed this dish with larger pieces of cauliflower. Instead of using a jar of pimento, I used some sweet peppers that I had on hand. I think that this dish would be delicious using broccoli instead of cauliflower, or a mix of vegetables.

Baked Cauliflower 

• One head of cauliflower or frozen riced cauliflower
• 3 beaten eggs
• 1/4 cup butter, melted
• 1 jar (2 ounce) pimento, drained
• 2 Tbsp. minced parsley
• 1 cup milk or half and half
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 cup bread crumbs 
• 2 Tbsp. melted butter

If using fresh cauliflower, cut into flowerets, place in pan, and cover in water. Bring to a boil; simmer for 10 minutes. Drain and chop finely. Combine eggs with 1/4 cup melted butter, pimento, and parsley. Mix in the cauliflower. Add milk, salt, and pepper. Turn mixture into a buttered casserole. Top with bread crumbs mixed with melted butter. Bake at 350 for 40 minutes or until it is set. Enjoy!