PD 2021 Holiday Recipe Book

Super Delicious

2 0 2 1 H O L I D A Y R E C I P E S

Buffalo Chicken Dip

"This recipe is from some friends who would bring it to every potluck and it was so good, I stole the recipe! It makes a big batch, which is perfect for potlucks or football parties! It is just as good the next day reheated or even cold."

INSTRUCTIONS

1.

Cook and shred the chicken, and then spread out in a larger baking dish. Melt the cream cheese and 1/2 cup of the shredded cheese on low heat. Add the hot sauce and ranch until it is mixed well. Pour the mixture and 1/2 cup of the shredded cheese on top of the shredded chicken and mix it all up to coat the chicken. Sprinkle the rest of the shredded cheese on top. Bake at 350° for about 20-25 minutes until the cheese is melted. Use your favorite chips for dipping!

INGREDIENTS

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2 lbs of Chicken 1 (12-ounce) Bottle of Frank's Buffalo Wing Sauce 1 (16-ounce) Bottle of Ranch Dressing 1 (8-ounce) Package of Cream Cheese 2 Cups of Cheddar or Colby Jack Shredded Cheese

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Submitted by Beth Stillings

Autumn Pumpkin Cake CAKE INGREDIENTS

1 Package of Yellow Cake Mix 4 Eggs 3/4 Cup of Sugar 1/2 Cup of Oil 1 Cup of Pumpkin 1/4 Cup of Water 1 TSP of Cinnamon Dash of Nutmeg FROSTING INGREDIENTS 1 (3-ounce) Package of Cream Cheese 1 lb of Confectioners Sugar 1 Stick of Melted Margarine 1 TSP of Vanilla

"This recipe is from my grandma, a well- worn and liked favorite for fall. I normally do not use frosting. I simply put a bit of whip cream on a slice!"

INSTRUCTIONS

Combine all ingredients in a large mixing bowl and beat for 5 minutes. Bake in a well-greased and floured tube pan at 350° for 50-60 minutes or until done. 1. 2. TOPPING INSTRUCTIONS Cream margarine and cream cheese. Add sugar and vanilla and beat until smooth. Frost cake once completely cooled. 1. 2. 3.

Submitted by Robyn Pollina

Mississippi Pot Roast

"Serve over mashed potatoes or on a hoagie with provolone cheese!"

INSTRUCTIONS

1.

Heat the olive oil in a large pan over medium-high heat. Season the roast with salt and pepper to taste. Place the meat in the pan. Cook for 4- 5 minutes per side or until browned. Place the roast in a slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix over the top. Place the butter slices and pepperoncini peppers on the roast. Pour the pepperoncini juice into the pot. Cover and cook on low for 8 hours. Shred the meat with two forks. Sprinkle with parsley, then serve.

INGREDIENTS 1 TBSP of Olive Oil 4 lbs of Chuck Roast 1 Packet of Ranch Dressing Mix 1 Packet Au Jus Gravy Mix 1/4 Cup of Sliced Butter 4 Pepperoncini Peppers 1 TBPS Juice from Pepperoncini Jar 2 TBSP Chopped Parsley Salt & Pepper to Taste

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Submitted by Patrick Hahn

Crockpot Mac N Cheese Cook the noodle of your choice, drain water. In a large mixing bowl combine noodles, a block of cream cheese cut into smaller pieces, half the heavy whipping cream, half of the bread crumbs. Add 1 bag of Colby Jack Cheese, and the remainder of heavy whipping 1. 2. 3. INSTRUCTIONS

INGREDIENTS

1 lb Noodle of Choice 1 (8-ounce) Package of Cream Cheese 1 qt. Heavy Whipping Cream 1 (15-ounce) Can of Italian Style Bread Crumbs 2 (1-pound) Bags of Colby Jack Shredded Cheese

cream and mix thoroughly. Add cooked noodles to the

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crockpot, and then pour the mixture overtop with bread crumbs to your liking. Cook on low until all the cheese is melted and it's hot and gooey in the middle. Serve + Enjoy!

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Submitted by Brandon Weakley

Pumpkin Spice Oatmeal Cream Pies

Submitted by Tiffany Loveless

INSTRUCTIONS In a small bowl, combine flax seeds, water, and vanilla. Set aside. Cream the butter, sugar, and molasses. Add flax egg and stir to combine. Add flour, baking soda, salt, and cinnamon and fold the batter a couple of times not completely incorporating the flour. Add the oats, stirring until everything is well combined. Set cookie dough aside. Preheat oven to 350°. While the oven is preheating, mix pumpkin spice cream cheese frosting. In a medium bowl, combine Tofutti Cream Cheese and Earth Balance with a spoon until they are completely combined and smooth. Add spices and stir to combine. Add powdered sugar and stir until smooth. Place in the refrigerator until you are ready to use.

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PIE INGREDIENTS

8 TBSP Earth Balance, Room Temp 3/4 Cup Granulated Sugar 1 TBSP Molasses 1 TBSP Ground Flax Seeds 2 TBSP Water 1 TSP Vanilla 3/4 Cup All-Purpose Flour 1/4 TSP Baking Soda 1 TSP Cinnamon 1-1/2 Cups Rolled Oats Flax Egg* (1 TBSP Flax Seed and 2-1/2 TBSP of Water)

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INSTRUCTIONS CONTINUED

FROSTING INGREDIENTS 1/3 Cup Vegan Cream Cheese (Tofutti Plain) 3 TBSP Earth Balance, Room Temp 1/2 TSP Cinnamon

6. Once the oven is preheated, line a baking sheet with parchment. Using a 1 TBSP Cookie Scoop, portion cookie dough onto the baking sheet 2 inches apart from each other. Give the dough balls a slight press to slightly flatten. (See image to the right) 7. Bake for 12-14 minutes, or until the cookies are golden brown around the edges. Remove from oven and let cookies cool for 5 minutes. 8. Once cookies are completely cooled, remove the frosting from the refrigerator and scoop a heaping tablespoon onto the bottom side of one cookie, topping it with another cookie. Serve soon after filling or return the sandwiches to the refrigerator and remove them 10-20 minutes before you are ready to serve.

1/2 TSP Ginger 1/8 TSP Allspice 2 Cups Powdered Sugar, Sifted

Spiced Apple Cider "My family and I love this hot wassail this time of year! Not only does it get you in the holiday mood, but it makes your house smell fabulous too!"

INSTRUCTIONS Tie the cinnamon sticks and cloves in some cheesecloth. Combine liquid ingredients, sugar, and spices in a large stockpot and bring to a boil. Boil for 10 minutes. Enjoy!

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INGREDIENTS

1 Gallon of Apple Cider 1 (46-ounce) Can of Pineapple Juice 1 Cup of Lemon Juice 4 Cups of Orange Juice

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4 Cups of Sugar Cinnamon Sticks Cloves

Submitted by Martha Mays

Banana Bread "My girls prefer these with chocolate chips and in muffin form, but I prefer it with buttercream frosting. You can also easily swap out the bananas and use pumpkin pie filling this time of year."

INSTRUCTIONS

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Cream Sugar + Butter. Add eggs, beat very light and the soda dissolved in sour cream. Beat well. Add the banana, flour, and vanilla. Mix well. Bake in a well-buttered 13" oblong pan at 350° for 30-40 minutes.

INGREDIENTS 1-1/4 Cup of Sugar 1/2 Cup of Butter 2 Eggs 1 TSP Soda 4 TBSP Sour Cream 1 Cup of Smashed Banana Pulp 1-1/2 Cup of Flour 1 TSP of Vanilla

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Submitted by Bina Smith

Homemade Funnel Cake

INSTRUCTIONS In a large liquid measuring cup, whisk together the milk, egg, water, and vanilla. Add sugar, baking powder, and salt. Whisk until combined. Add the flour, whisk until completely smooth. Set aside. In a medium deep-sided pan or pot, heat 1" of oil to 375° over medium-high heat. When you put the end of a wooden spoon in the pot and bubbles form around the spoon, it's ready! Reduce heat to medium. Drizzle batter from a cup in a thin line, swirling it around the plan and overlapping. Cook for 2 minutes or until light golden brown, then flip and cook for 2 additional minutes. Dust with 2 TBSPS of powdered sugar and serve. Repeat one more time with the remaining batter. "Here is a fun recipe we make with the grandkids. Especially this year since a lot of the fairs have been canceled."

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INGREDIENTS

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1/4 Cup of Milk 1 Egg 1 TBSP Water 1/2 TSP Vanilla Extract 1 TBSP Granulated Sugar 3/4 TSP Baking Powder 1 Pinch Salt 1/2 Cup of All-Purpose Flour 4 TBSP of Powdered Sugar

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Submitted by Scott Litz

Spiced Cream Corn INSTRUCTIONS Submitted by Presley Burley In a slow cooker, combine all ingredients. Cover + Cook on low until corn is tender, stirring occasionally, 4-5 hours. 1. *Th i s Rec i pe Y i e l ds 8 se r v i ngs , I usua l l y doub l e i t f o r ga t he r i ngs ! Fo r l es s sp i ce , use f ewe r Ja l apenos , i f des i r ed !

INGREDIENTS

2 (16-ounce) Packages of Frozen Corn 1 (8-ounce) Package of Cream Cheese, Softened and Cubed 4 Jalapeno Peppers, Seeded and Finely Chopped 1/4 Cup of Cubed Butter 2 TBSP Water 1/2 TSP Salt 1/4 TSP Pepper

INSTRUCTIONS Preheat oven to 350°. Make sure you drain the spinach well. Combine Spinach, ricotta, parmesan cheese, egg, garlic, Italian seasonings, chicken, salt, and pepper in a medium bowl. Pour about 1 Cup of Sauce on the bottom of a 9x13" baking dish. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 Cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. Ladle sauce over the noodles in the baking dish and top each one with 1 TBSP of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls. To serve, ladle a little sauce on the plate and top with a lasagna roll. "I exclude the chicken and use Bertolli Olive Oil + Garlic Sauce!" Lasagna Rollups 1. 2. 3. 4.

INGREDIENTS

9 Lasagna Noodles, Cooked 1 (10-ounce) Package of Frozen Chopped Spinach 1 (15-ounce) Container of Ricotta Cheese 1/2 Cup of Grated Parmesan Cheese 1 Egg 1/2 TSP Minced Garlic 1/2 TSP Italian Seasonings Optional 1 Chicken Breast 1 (32-ounce) Jar of Marinara Sauce 9 TBSP Part-Skim Mozzarella Cheese, Shredded Salt & Pepper to Taste

Submitted by Jenna Koenig

Old Fashion Apple Crisp INSTRUCTIONS Submitted by Angie Nance Preheat your oven to 375°. Add apples to an ungreased 8-inch square baking dish. Combine brown sugar, flour, and cinnamon in a bowl. Cut in butter with a fork until the mixture resembles coarse crumbles. Sprinkle mixture over apples. Bake 25-35 minutes or until apples are tender and topping is a nice golden brown. Serve warm with the ice cream of your choice, if desired!

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INGREDIENTS

6 Golden Delicious Apples (Peeled, Cored & Sliced) 1-3/4 TSP Ground Cinnamon 1 Cup Light Brown Sugar 3/4 Cup Old Fashioned Oats 3/4 Cup All-Purpose Flour 1/2 Cup Unsalted Butter

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Italian White Bean & Sausage Soup

Submitted by Sam Meinert

INSTRUCTIONS Heat 2 TBSP of olive oil in a large pot over medium-high heat. Add the sausage and break into 1-inch pieces with a spoon, sauté until browned. Add onions, garlic, carrots, salt, and pepper to the sauté for 5 minutes. Add broth and water, bring to a boil. Lower the heat and simmer for 15 minutes. Add the beans, 2 TBSP of olive oil, and continue to simmer for 15 more minutes. Remove from the heat and let the soup rest for 5 minutes covered. Stir in 1/4 Cup of Romano cheese. Serve with a drizzle of extra virgin olive oil, some fresh chopped parsley, and toasted Italian bread.

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INGREDIENTS

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Extra Virgin Olive Oil 1-1/2 lbs Italian Pork Sausage, Casing Removed 1 Cup Chopped Onion 1/2 Cup Chopped Carrots 5-6 Garlic Cloves, Sliced 3 (10-ounce) Cans of Cannellini Beans, Rinsed 1 qt. Chicken Broth 2 Cups Water 1/4 Cup Grated Pecorino Romano 1 TSP Salt 1 TSP Pepper

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Salted Caramel Butter Bars

INSTRUCTIONS Submitted by Tim Vargo

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Preheat oven to 325°. Line a 9x13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray. In a large mixing bowl cream together butter, sugar, and powdered sugar. Add vanilla and beat until combined. Mix the flour and combine until it forms a soft dough. Press half of the dough in the bottom of a 9x13 dish and place the other half of the dough into the refrigerator. Bake in preheated oven for 15 minutes. Remove the pan from the oven and melt the caramels, heavy cream, and 1/2 TSP vanilla in the microwave for 1 minute. Stir until smooth. Pour evenly over hot crust. Lightly sprinkle sea salt over the crust. Take the remaining dough out of the refrigerator and crumble it over top of the caramel. Return the pan to the oven and bake for 25-30 minutes until filling is bubbly and the top is firm. Cool completely before cutting.

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INGREDIENTS

2 Cups Butter, Softened 1 Cup White Sugar 1 1/2 Powdered Sugar 1 TBSP Vanilla 4 Cups Flour 1 (14-ounce) Bag of Caramels 1/2 Cup Whipping Cream 1/2 TSP Vanilla 1 TBSP Coarse Sea Salt

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Buckeyes

Submitted by Amber Haycook

INSTRUCTIONS Combine peanut butter and butter in the bowl of a standing mixer and beat until well-combined. Add brown sugar and vanilla extract. Stir well. Gradually add powdered sugar until completely combined. Scoop into Tablespoon sized balls and roll with the palms of your hand until smooth and round.** Place on wax-paper lined cookie sheet and freeze for 15-20 minutes. While peanut butter balls are chilling, prepare your chocolate according to package instructions. Pour into a deep dish or wide cup. Remove peanut butter balls from the freezer, spear the top of each with a toothpick and dip each buckeye ball into the melted chocolate. Return to the cookie sheet and remove the toothpick. Use the pads of your fingers to smooth over the toothpick mark. Allow chocolate to harden before enjoying. Best if kept refrigerated.

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INGREDIENTS

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2 Cups Creamy Peanut Butter 1/2 Cup Salted Butter, Softened 2 TBSP Brown Sugar, Packed 1-1/4 TSP Vanilla Extract 3-1/4 Cups Powdered 1 (12-ounce) Package of Dark Chocolate Melting Wafers

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Sugar

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**If the dough is too sticky to roll, add more powdered sugar, 1 TBSP at a time.

Pumpkin Dip

Submitted by Melanie Gani

INSTRUCTIONS

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Combine pumpkin puree, honey, flaxseed, peanut butter, 1/2 the cinnamon, and clove. Mix thoroughly and leave no lumps. Top with the remainder of the cinnamon once thoroughly combined. Serve with sliced apples, graham crackers, and/or chocolate chips!

INGREDIENTS 1 Cup of Pumpkin Puree 3 TBSP Honey or Maple Syrup 2 TBSP Ground Flax Seed 2 TBSP Melted Peanut Butter 1/2 TSP Cinnamon 1/4 TSP Clove (Optional)

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INSTRUCTIONS Line a mini cupcake pan with liners. Open a can of high-quality butternut squash puree. Pour the chips into a microwave-safe cup and microwave for 60 seconds, stir, and if not all are melted, microwave again for 30 seconds. Spoon the butternut squash puree into the melted hot chocolate and stir until creamy. Spoon a bit more than 1 TBSP of the mixture into each mini paper cupcake liner. Freeze for 30 minutes if you want to harden it. Or set in the refrigerator for a softer texture. Freeze if you intend to store long term. Butternut Squash Fudge "I love this fudge and how quick and easy it is to toss together! I love to add pumpkin and crushed walnuts on top! 1. 2. 3. 4. 5. 6.

INGREDIENTS 1/2 Cup of Butternut Squash Puree 1 Cup Dark Chocolate Chips

**These are Dairy-Free, Vegan, and Gluten-Free!

Submitted by Tiffany Loveless

Poke Cake

Submitted by Mark Adams

INSTRUCTIONS

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Make the cake mix per the box instructions, let it cool for about 5 minutes or so. Poke holes all over the cake, I've found the more holes the better! Mix the sweetened condensed milk and caramel topping, pour over the cake. It's best to let it sit overnight in the refrigerator. Then top with the whipped cream and Heath bits.

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INGREDIENTS 1 Box of Devil's Food Cake Mix 1 Can Sweetened Condensed Milk 1 Jar of Caramel Dessert Topping 1 Tub of Whipped Cream 1 Bag of Heath Bits

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INSTRUCTIONS Season chicken with paprika and cayenne pepper. Heat skillet with 3 tablespoons of butter. Once melted, add chicken and cook. When cooked, push chicken to the side and add the remaining tablespoon of butter, and garlic. Add Italian seasoning to the tops of the tenders and stir to combine with the garlic. Add salt and lemon juice and continue to cook until the chicken is slightly charred on both sides. Add parsley and stir. Remove from heat and serve immediately with a lemon wedge. Squeeze lemon juice on top before serving. Garlic Butter Chicken Tenders Submitted by Morgan Goergens 1. 2. 3. 4.

INGREDIENTS 1 lb of Chicken Tenders 1 TSP Smoked Paprika 3 Dashes of Cayenne Pepper 4 TBSP of Butter 3-4 Cloves of Minced Garlic 1 TSP Italian Seasoning Salt to Taste 1/2 TBSP Lemon Juice 1 TBSP Chopped Parsley Lemon Wedges

Chick-Fil-A Sauce

Submitted by Tiffany Loveless

INSTRUCTIONS

Mix all ingredients and refrigerate for at least one hour! Enjoy! 1. 2.

INGREDIENTS

1/4 Cup of Honey 2 TBSP Yellow Mustard 1/4 Cup of Barbecue Sauce 1 TBSP Lemon Juice 1/2 Cup of Mayonnaise

INSTRUCTIONS Preheat oven to 350° and spray 9x13 pan. Brown ground beef and sausage. Drain grease. Add onion and garlic until tender in heated olive oil. Boil your water, cook shells as directed. Add meat back in with onions and garlic. Season to taste. Remove from heat. In a mixing bowl combine ricotta, parmesan, 1/4 bag of mozzarella. Add chopped parsley and oregano to taste, followed by one egg and half of the meat mixture. Stir well. Add sauce to the other half of the meat. Put a bit of meat sauce in the bottom of the pan. Fill shells with meat and cheese mixture. Create a single layer in the pan. Top with Mozzarella and foil, then bake for 25 minutes. Stuffed Meaty Cheese Shells Submitted by Craig Hull 1. 2. 3. 4. 5. 6. 7. 8.

INGREDIENTS

1 lb Sweet Italian Sausage 1 lb 80/20 Ground Beef 1 Yellow Onion, Chopped 1 (2-ounce) Box of Jumbo Shells 1 TBSP Minced Garlic 1 TBSP Italian Seasoning 2 TBSP Fresh Oregano 2 TBSP Parsley 1 Egg 2 Cups of Parmesan Cheese 4 Cups of Mozzarella Cheese 1 lb Ricotta Cheese 1 (24-ounce) Can of Pasta Sauce Salt and Pepper to Taste

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Apple Betty

"If you love apple crisp, you will love Apple Betty! The aroma of cinnamon makes your house smell amazing and it's delicious, quick, and easy! Enjoy!"

INSTRUCTIONS

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Preheat your oven to 350°. Grease 9x13 pan. Pour apple filling into the dish. Top with jiffy cake mix. Drizzle melted butter over cake mix. In a separate bowl combine sugar, brown sugar, and cinnamon and

1 Box Jiffy Cake Mix 2 Cans Apple Filling 1 Stick of Butter 1/8 Cup Sugar 1/8 Cup Brown Sugar 2 TSP Cinnamon INGREDIENTS

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sprinkle over cake mix. Bake for 50-60 minutes.

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Submitted by Teri Carpenter

Sheet Pan Curried Chicken INSTRUCTIONS Submitted by Sam Meinert Position a rack in the lower third of the oven and preheat to 450°. In a small bowl, combine the curry paste, vegetable oil, brown sugar, and 1 TSP of Kosher Salt. Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 TSP of salt. Nestle the chicken on the sheet pan. Using a spoon, spread the remaining curry mixture on the drumsticks. Coat evenly. Season chicken with the remaining 3/4 TSP of salt. Roast the chicken and vegetables (turning them halfway through to prevent them from burning) until they are tender and a thermometer reads 170, about 30 minutes. Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with cilantro. Serve over rice.

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INGREDIENTS

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1/2 Cup Red Curry Paste 4 TBSP Vegetable Oil 1 Heaping TBSP Dark Brown Sugar, Packed 2 1/2 TSP Kosher Salt 1 lb Green Beans, Trimmed 1 lb Carrots, Cut Lengthwise into 1-1/2-inch Length 12 Skin-on Chicken Drumsticks 1 Cup Fresh Cilantro Basmati Rice for Serving

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Chili

INSTRUCTIONS Submitted by James Malec Brown the meat together in a pot, and drain the grease. While the meat drains, sauté the onions in a bit of butter back in the same pot. Once translucent, pour in the stock, sofrito, beer, beans, and garlic. Add the meat back into the pot to combine. Add chili powder and mix. Once spiced to your liking, add a little bit of honey. Add cayenne or other spices if you so choose. Bring to a boil, then lower the heat to simmer for 30-45 minutes.

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INGREDIENTS

3 lbs of Hamburger 1-1/2 lb of Ground Sausage 1 Jar of Sofrito Half Can of Diced Tomatoes 1/2 an Onion, Chopped 1 Can Kidney or Pinto

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Beans, Drained

1/2 Carton of Chicken Stock 1 (16-ounce) Can of Beer

A Few TBSP of Honey Chili Powder to Taste Optional- Cayenne Pepper and Diced Jalapenos Garlic to taste (Guinness, Pabst, or Miller Lite)

Mac N Cheese

Submitted by Dave Mathews

INSTRUCTIONS

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Cook the pasta, and drain. Cook the bacon, remove from grease, and set aside. Once cooled break into crumbles or smaller pieces. Remove excess grease from the pan. Then add the butter, milk, cheddar cheese, and cottage cheese. Mix, and then add the powder mix from the box and combine until smooth. Add crumbled bacon bits and stir. Fold in the pasta and put in a crockpot to keep warm.

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INGREDIENTS 4 Packages of Mac N Cheese 1 Package Bacon, Cooked & Crumbled 1 Stick of Butter 1 Tub Cottage Cheese 8 oz of Cheddar Cheese 1 Cup Milk

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Sausage and Cheese Dip INSTRUCTIONS Submitted by Nate Allison Brown sausage in a skillet until cooked, and drain the fat. Add the cooked sausage, cream cheese (and Velveeta if choosing to substitute), garlic, and salt to a crockpot. Heat until bubbly, stirring occasionally. Serve with tortilla chips of your choice! *If you want to add to this recipe- add one bunch of green onions, chopped, and 1/2 cup of parmesan cheese. 1. 2. 3.

INGREDIENTS

1 lb Pork Sausage 2 (8-ounce) Packages of Cream Cheese, Room Temp *We substitute one package with a block of Velveeta cheese. 2 (10-ounce) Cans Diced Tomatoes and Green Chilies (like Rotel, well-drained) 1/2 TSP Garlic Powder Pinch of Salt

Dill Pickle Soup

Submitted by Teri Carpenter

INSTRUCTIONS

In a large pot, combine broth, potatoes, carrots, and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil. In a medium bowl, stir together flour, sour cream, and water making a paste. Vigorously whisk sour cream mixture (2 TBSP at a time) into soup. (This will also break up some of your potatoes which are ok. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear.) Add pickle juice, old bay seasoning, salt, pepper, and cayenne. Cook 5 more minutes and remove from heat. Serve immediately. *All pickle juices are not created equal. Some are saltier than others. Taste your soup after adding the pickle juice and final seasonings. You may not need to add more salt. 1. 2. 3.

INGREDIENTS

5-1/2 Cups of Chicken Broth 1-3/4 lbs Russet Potatoes, Peeled and Quartered 2 Cups Chopped Carrots 1 Cup Chopped Dill Pickles, 3 Large Pickles Total 1/2 Cup Unsalted Butter 1/2 Cup All-Purpose Flour 1 Cup Sour Cream 1/4 Cup of Water 2 Cups Dill Pickle Juice 1-1/2 TSP Old Bay Seasoning 1/2 TSP Table Salt 1/2 TSP Coarsely Ground Pepper 1/3 TSP Cayenne Pepper

Homemade Meatballs INSTRUCTIONS Submitted by Kent Smith

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Preheat oven to 375°. In a large mixing bowl stir together bread crumbs and milk. Let rest while you prep ingredients, or at least 5 minutes. To breadcrumb mixture add beef, pork, sausage, eggs, garlic, garlic salt, onion powder, and Italian seasoning. Season over top of ingredients evenly with salt and pepper. Gently toss the mixture and break up the meat with fingertips until evenly mixed. Shape mixture with greased hands into even size meatballs, about 1-1/4 inch each. Place meatballs onto a baking sheet, and place them into the oven. Cook for 15-20 minutes.

INGREDIENTS

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2 lbs 80/20 Ground Beef 1 lb Ground Pork 1 lb Italian Sausage 1-1/2 Cups Panko Bread Crumbs 3-4 Cloves of Garlic 3 Eggs 1-1/2 Cups Parmesan Cheese, Shredded or Grated 1 TBSP Garlic Salt 1 TSP Onion Powder 2 TBSP Italian Seasoning 2/3 Cup of Milk

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*This yields 80-100 meatballs!