Coconut Balls

This is my mother-in-law's coconut ball recipe.  Around the holidays she makes the most wonderful candy trays...these are my favorite part of them.  For all of her chocolate covered candies she uses a mixture of a melted 1/2 a block of semi-sweet candi-quick chocolate and a 12 oz. package of semi-sweets.  I like that combination the best as opposed to just chocolate chips melted with a bit of shortening...but, use what you want to dip them in.  -Kristin

2 c. and 2 heaping T. of powdered sugar

1/4 c. softened butter

1/2 c. sweetened condensed milk

8 oz. sweetened, flaked coconut

1/2-1 c. chopped almonds

1/2 block of semi-sweet candi-quick (name brand if you can!!!)

12 oz. semi-sweet chocolate chips

Optional:  Sprinkle top with coconut or sprinkles.

• Mix together the powdered sugar and butter.
• Add the sweetened condensed milk.
• Mix in the coconut and almonds.
• Roll into balls and place on a greased cookie sheet.  Chill for 2 hours.
• Melt the chocolates in a glass bowl in microwave.  Start with 1 minute, stir.  Then every cook and stir every 20 seconds until smooth. 
• Using 2 forks dip the chilled balls into the chocolate.  Let the excess drop off.  Place on greased cookie sheet or on waxed paper. 
• If desired, before the chocolate dries, sprinkle with coconut or sprinkles. 
• Chill for at least an hour.

Black Bean and Quinoa Soup

This soup has become one of my favorites.  The seasonings along with the combination of vegetables, beans and quinoa are incredibly delicious.  This soup smells amazing with the cinnamon and nutmeg in there.  It is a combination I was nervous to try but so thankful I did!  I adapted this recipe off of a blog called ohsheglows.  -Kristin

1 T. olive oil

2 large carrots, peeled and chopped

1 medium sweet onion, finely diced

1 medium zuchinni, chopped

3 cloves garlic, minced

6 c. water

3 vegetable or chicken boullion cubes

1 (15 oz.) can diced tomatoes

1 c. red quinoa or regular quinoa, uncooked

1 t. curry powder

pinch or 2 of cinnamon

pinch of ground nutmeg

1/2 t. seasoned salt

1/2 t. salt

freshly ground pepper to taste

2 cans black beans, rinsed and drained

2-3 c. baby spinach leaves, well rinsed and roughly chopped

• Heat oil in a large soup pot.  Add the chopped onion and carrot.  Saute over medium heat until onion is translucent.  Add the remaining veggies and saute for about 3-5 minutes.
• Pour in water, boullion, diced tomatoes, quinoa, curry powder, cinnamon, nutmeg, seasoned salt, salt and pepper.
• Bring to a boil and simmer gently 15-20 minutes. 
• Stir in black beans and spinach, stir well, cover and simmer on low for 15-35 minutes. 
• Taste the seasonings and add more seasoned salt if necessary.

Chocolate Break Up

This is a recipe from my mother-in-law. She usually makes this around the holidays along with all her other candies. These are like little toffee, chocolate bars. The chopped pecans or heath bars on top are optional. She usually sprinkles hers with red and green sprinkles around Christmas time. -Kristin

saltine crackers
1/8 t. salt
1 stick of butter
1/2 c. sugar
12 oz. semi-sweet chocolate chips
1 c. chopped pecans or crushed Heath Bars

• Preheat oven to 350.
• Cover the bottom of a jelly roll pan with parchement paper or foil that is sprayed.
• Line the pan with saltine crackers.
• Sprinkle with salt.
• In a saucepan, bring to a boil the butter and sugar.
• Pour butter mixture over the crackers.
• Bake 10-15 minutes until lightly browned.
• Remove from the oven and sprinkle right away with the chocolate chips.
• Spread the chocolate chips over top evenly.
• If desired, sprinkle with chopped pecans or chopped Heath Bars.
• Chill for at least an hour. Then break into chunks.

Eggnog Cookies

This is another great recipe from my sister Kate. These soft cookies will be a hit with any eggnog lover!-Sarah

3/4 cups butter, softened

1 1/4 cups sugar

1/2 cup eggnog

1 t. vanilla

2 egg yolks

2 1/4 cups flour

1 t. baking powder

1/2 t. cinnamon

1 t. nutmeg

• Cream butter and sugar till smooth, add eggnog, vanilla and egg yolks.
• Combine flour, baking powder, cinnamon and nutmeg. Add to creamed mixture and mix until just combined.
• Scoop dough with cookie scoop and place balls on lightly greased cookie sheets. Bake at 325 degrees about 10 minutes, making sure to not over bake.

Vegetable Pizza

I've always loved this appetizer, this version uses delicious spices and seasonings to flavor the cream cheese topping on the crust. You can use any variety of vegetables on this delicious pizza, just add your favorite toppings.-Sarah

2 pkg's crescent rolls

-Press into greased jelly roll pan and bake at 350 degrees for 10 min. cool.

8 oz. cream cheese

1 cup sour cream

1 1/2 t. dill

1 t. seasoning salt

1/2 t. garlic powder

1/2 t. onion powder

-Beat cream cheese until smooth. Add sour cream and remaining seasonings. Spread over cooled crust.

chopped broccoli

chopped cauliflower

shredded carrots

chopped peppers

sliced green onion

shredded cheddar cheese

-Sprinkle vegetables evenly over crust ending with cheese.

Peanutty Crunch Mounds

My mom made these when I was growing up, they are delicious! It's a super easy recipe that makes a great addition to any cookie tray.-Sarah

Melt: 10 oz. white bark coating

Stir in: 2 1/2 T. peanut butter

Add: 1 cup mini marshmallows

1 cup Rice Krispies

3/4 cup Spanish peanuts

Mix well and drop on wax paper, refrigerate until set. (They don't need to be stored in the refrigerator)

Italian Meatball Goulash

The original recipe I have for this calls it a soup...but, it was way too thick to be a soup.  Sarah and I have changed the original recipe quite a bit and made it more like a goulash.  This is a quick and wonderful meal that everyone will enjoy! -Kristin

1.25 # ground turkey or beef

2/3 c. seasoned bread crumbs

1/4 c. finely diced onions
1/4 c. Parmesan cheese
1 egg, lightly beaten
1/4 t. salt
pepper

• Mix all ingredients and shape into about 40 small meatballs.
• Bake at 350 for 30-40 minutes until cooked through.

1 (28 oz.) jar marinara sauce
2 (14.5 oz) diced tomatoes
3 1/2 c. water (possibly another cup more)
2 c. frozen green beans
3 cloves garlic, minced
1 t. Italian seasoning
3/4 t. seasoned salt
7 oz. can mushrooms, optional
8 oz. bowtie noodles

• While meatballs are baking combine all except the bowtie noodles and cook over medium heat and simmer for 10 minutes.
• Add the pasta and simmer for 35 minutes with the pan partially covered.  Stirring occasionally to see if you need to add more water.
• When meatballs are done baking add them to the soup and simmer partially covered for another 15-20 minutes until the noodles are finished cooking.  Stirring occasionally to see if you need to add more water.