Marvelous Recipes

Have dinner on the table in a hurry with this simple but delicious dish!

1 pound lean ground beef
1 medium onion, chopped
1 (28 oz) can baked beans
1/4 cup barbecue sauce
1 cup shredded cheddar cheese

In a 12-inch skillet over medium heat, cook the beef and onion until the meat is no longer pink. Drain and return to the skillet. Stir in the beans and barbecue sauce; heat through.

Sprinkle with the cheddar cheese; cover, reduce heat to low and cook until the cheese is melted. Makes 4 servings.

Emily

If you’ve ever wondered what the difference is between old-fashioned and quick-cooking oats, maybe these facts will give you a little better understanding.

In processing oats, the hull is removed and they are cleaned, toasted and cleaned again.

Old-fashioned oats are steamed and flattened. It takes about 15 minutes for them to cook.

Quick-cooking oats are cut into two or three pieces before they are steamed and rolled. It takes about 5 minutes for them to cook.

They can both be used interchangeably in recipes. The old-fashioned oats will give your recipe a little more texture than the quick-cooking type.

Emily

This delicious, cheesy side would go great with your favorite meat entrée!

4 medium baking potatoes, peeled, thinly sliced
1/4 cup butter or margarine
1 garlic clove, pressed
2 green onions with tops, sliced
1/3 cup grated Parmesan cheese

Arrange the potatoes in an ungreased 9×13-inch baking dish. In a small microwaveable bowl, combine the butter and garlic. Microwave on high for 30 seconds or until the butter melts; stir. Drizzle the butter mixture over the potatoes; sprinkle with the green onions and Parmesan cheese.

Bake at 375 degrees F for 40 to 45 minutes or until the potatoes are tender and light golden brown. Makes 4 servings.

Emily

These scrumptious little meatballs are so easy to make and so delicious! They are sure to become a party favorite.

2 eggs, slightly beaten
1 (12 oz) can evaporated milk
2 cups quick-cooking oats
1 cup finely chopped onion
1-1/2 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds lean ground beef

Sauce:
2 cups ketchup
1-1/2 cups brown sugar, tightly packed
1/2 cup chopped onion

Combine the eggs, evaporated milk, oats, onion, salt, chili powder, garlic powder and pepper in a large bowl. Crumble the ground beef over mixture and mix well. Shape into 1-inch balls. Place meatballs in three greased 13×9-inch baking dishes.

In a medium bowl, combine the ketchup, brown sugar and onion. Pour over the meatballs. Bake, uncovered, at 325 degrees F for 1 hour or until meat is no longer pink. Makes about 7 dozen meatballs.

Emily

My little ones really enjoy these hearty pancakes hot off the griddle for breakfast. They usually ask for seconds!

1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
2 cups buttermilk
2 tablespoons canola or vegetable oil
1-1/4 teaspoon vanilla extract

Combine the first seven ingredients in a large bowl. In a small bowl, combine the egg, buttermilk*, oil and vanilla. Stir the egg mixture into the dry ingredients just until moistened.

Spray griddle with cooking spray. When hot, drop batter by 1/4 cupfuls onto griddle. Turn the pancakes when bubbles form on the top. Cook until the second side is golden brown. Serve with maple syrup and butter, if desired. Makes 4 servings.

*If you don’t have buttermilk on hand, just put 1-1/2 tablespoons of vinegar in a measuring cup and add milk to equal 2 cups, as a substitute.

Emily

A “peachy” delicious all-in-one dinner that takes little preparation time!

1 (15-1/4 oz) can sliced peaches
4 boneless skinless chicken breast halves
2 tablespoons canola oil
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/8 teaspoon ground allspice
1 (6 oz) package chicken stuffing mix

Drain the peaches, reserving the syrup. Set aside 8 peach slices for garnish; dice the remaining peaches. Add enough water to the syrup to measure 1 cup. Set the peaches and syrup aside.

In a large skillet over medium heat, brown the chicken in oil. Stir in the butter, brown sugar, vinegar, allspice and reserved syrup. Bring to a boil. Reduce the heat; cover and simmer 5 minutes. Stir in the dried stuffing mix and diced peaches. Remove from the heat. Cover and let stand 5 minutes; serve with peach slices. Makes 4 servings.

Emily

A wonderful breakfast treat that is super quick and easy to make. It doesn’t last long at our breakfast table!

1/4 cup chopped walnuts or pecans
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 (11 oz) package refrigerated bread sticks
2 tablespoons butter or margarine, melted

Preheat oven to 350 degrees F. In a medium mixing bowl, combine the walnuts or pecans, sugar and cinnamon; mix well. Unroll the bread stick dough and separate into 8 strips. Dip each strip in the melted butter; then coat with the sugar mixture.

Starting at the center of a round shallow 2-quart baking dish, loosely arrange the strips in a spiral fashion to form a circle. Sprinkle with any remaining sugar mixture.

Bake for 20 to 25 minutes or until golden brown. Cool in the dish 5 minutes. Invert onto a serving platter. Serve warm. Makes 8 servings.

Emily