Crockpot Sesame Meatballs

I love to cook and bake, more so bake if you haven't noticed!  I also love to eat things that I didn't have to make.  These were my first attempt at meatballs and they actually came together pretty easily and since I formed the meatballs the day before, when it came time to eat them for dinner it didn't feel like I had worked at all to make them!  I love putting food in crock pot and coming back a couple of hours later to finished product.

These did take a little bit of work but turned out so yummy that they were worth every minute!  You could serve these with little toothpicks for an appetizer or over rice for dinner, like I did.  Either way they will be a crown favorite!

Crockpot Sesame Meatballs
As found on Little Broken 

Ingredients

Meatballs

1 lb. ground pork
1 lb. ground beef
2 large eggs, lightly beaten
3 large garlic cloves, minced
¼ cup grated onion
¼ cup Panko breadcrumbs (Japanese style breadcrumbs found next to regular breadcrumbs or in Asian food aisle)
¼ cup fresh cilantro, chopped
 salt and pepper

Sauce

¾ cup packed brown sugar
½ cup soy sauce
½ cup ketchup
¼ cup honey
2 Tbsp. white wine vinegar (I ended up using Rice Wine Vinegar0
3 garlic cloves, minced
1 tsp. salt
1 tsp. ground pepper
½ tsp. crushed red pepper flakes (optional, I won't be adding any next time!)
2 Tbsp. green onion, white and green parts chopped
1 Tbsp. sesame seeds

Directions:

Meatballs

1. In a large bowl, combine the meatball ingredients. Season with salt and pepper.
2. Line two large baking sheets with foil and lightly coat with non-stick cooking spray. Form 1 to 1½ inch meatballs and place on the lined baking sheet in a single layer.
3. Broil the meatballs on high for 6-7 minutes, flipping halfway through, or just until browned. **You want the meatballs ONLY browned on top and not cooked through***

Sauce

1. Combine all the sauce ingredients, except for the green onion and sesame seeds.
2. Place the meatballs in a crockpot, coating with sauce evenly.
3. Cook the meatballs on low for 3 hours. Mixing couple times to evenly coat with sauce.
4. Serve over rice, garnish with sesame seeds and green onions or on a platter.

Enjoy!


 

Raspberry Cheesecake Cookies

So I have now made these cookies twice and they are just so easy and so surprisingly delightful! 

I will always love standard chocolate chip cookies, but these take a close second!  They also whip up a bit faster which makes me a fan!  I don't make a lot of cookies as they seem to take FOREVER!  Between the mixing, the endless scooping of dough and then waiting for each tray to bake!  Oh my!  Since I don't have multiple ovens like my mom, making cookies can become an all afternoon process!  Plus I end up eating lots of dough, which actually makes for less baking but not as much sharing!

When I do make cookies, I do use a pretty small scoop, which adds to the time, but then makes the cookies so cute and bite sized!  Who can say no to a pretty little cookie huh?  Not me!

Hmm, Hmm, Hmm, seeing those white chocolate chips again will have me making these again real soon!

Raspberry Cheesecake Cookies
 Originally found on Dessert Now Dinner Later

Ingredients:

4oz cream cheese
½ cup butter flavored Crisco (I used the sticks)
½ cup brown sugar
1 large egg
½ tsp vanilla
2 (7oz) boxes Jiffy Raspberry Muffin Mix
½ cup all-purpose flour
1 cup white chocolate chips

Directions:

1. Cream the cream cheese, Crisco, & brown sugar together. Add the egg & vanilla, blend, scraping down the bowl as necessary.
2. Add muffin mix and flour. Mix until just incorporated.
3. Fold in white chocolate chips. Scoop into balls of dough onto parchment lined baking sheets.
4. Bake at 325 for 14 minutes.

Enjoy!