Turkey Meatballs

Mozzarella-Stuffed Turkey Meatballs


Ingredients...


1/4 cup seasoned bread crumbs (I use whole-wheat)
1/2 cup milk
1 package (1 lb.) lean ground turkey
1 garlic clove, grated
2 teaspoons dried parsley
1/2 cup Parmesan cheese
1 egg
1 teaspoon salt
4 ounces Mozzarella cheese, cut into 16 equal cubes*


*Shredded Mozzarella works as well, it is just a tad messier.


To Prepare the Meatballs...


Preheat oven to 400°F.


In a large bowl, soak the bread crumbs in the milk for 5 minutes.


Add the ground turkey, grated garlic, parsley, Parmesan cheese, egg, and salt to the bread crumbs. Stir with a fork until mixed.


Divide the meatball mixture into fourths, then form 4 meatballs out of each portion (total of 16). Make a hold in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with meat mixture. Place each filled meatball on a baking stone or greased baking sheet.


Place meatballs in the oven to bake for 20-25 minutes until lightly browned and cooked thoroughly. Some cheese and grease will be left behind on the baking sheet. Allow the meatballs to rest for a few moments before serving.


Note: The meatballs may also be cooked on the stove in a pot of pre-warmed spaghetti sauce. Ensure that the heat is on medium-low and cook the meatballs for 20 minutes in the sauce, or until they are cooked completely. 

Baba's Oatmeal Cookies

Chewy Oatmeal Cookies


"These cookies are a large part of my childhood memories of traveling to grandma's house with the anticipation of finding her signature oatmeal cookies stored in the cookie jar. It took me numerous tries to get the recipe just right, and here is the delicious result."


Ingredients...


1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 cups quick-cooking oats 
1 cup chopped hazelnuts (or walnuts, pecans, etc.)
1 cup raisins (optional)




To Prepare the Cookies...


Preheat the oven to 325°F.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon in a medium bowl. Stir into the creamed mixture until just blended. Mix in the quick oats, hazelnuts, and raisins. Drop by heaping teaspoonfuls onto an ungreased baking sheet or stone. 

Bake for 12-15 minutes in the preheated oven. All the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Banana Cupcakes

Banana Cupcakes with Cinnamon-Vanilla Icing (Adapted from Epicurious)


Cupcakes...


1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup vanilla yogurt (i.e. Dannon Light & Fit)
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk

Icing...

2 ounces softened cream cheese
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 tablespoons milk
1/2 teaspoon ground cinnamon
2 cups powdered sugar

Cinnamon Sprinkles (optional garnish)

To Prepare the Cupcakes...

Position rack in the center of the oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper or aluminum liners. Whisk flour, baking powder, baking soda, and salt in a medium bowl to blend. Mash bananas with a fork in another medium bowl until smooth. Mix the yogurt and vanilla into the mashed bananas.

Using an electric mixer, beat the sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add the egg and egg yolk and beat until well blended. Add the flour mixture in 3 additions alternately with the banana-yogurt mixture in 2 additions, beginning and ending with the flour mixture and beating just until blended after each addition. Divide the batter among prepared muffin cups (generous 1/4 cup for each).

Bake the cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer the cupcakes to a rack and let them cool completely.

To Prepare the Icing...

Using a mixer, mix the cream cheese, butter and vanilla until well combined. Add half of the powdered sugar (1 cup) and mix until creamy. Add the milk, cinnamon and the remaining powdered sugar and beat until creamy and smooth. 

Spread icing over top of cooled cupcakes, dividing evenly. Garnish with cinnamon sprinkles, if desired.

Makes 12 cupcakes.