BBQ Meatballs - Comfort Food to the Max

Meatballs
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoon salt
plenty of ground black pepper

Sauce
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4 to 6 tablespoons onion
Dash of Tabasco

Preheat oven to 350 degrees.
Combine all meatball ingredients.
Roll into medium-small balls and place on a cookie sheet.
Place sheet in freezer for five minutes.
Remove from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown.
Place into a baking dish.

Combine all sauce ingredients.
Pour over meatballs and bake at 350 degrees for 45 minutes.
Serve with egg noodles, mashed potatoes, or crusty french bread.

Enjoy!

http://thepioneerwoman.com/cooking/2009/03/bbq-meatballs-comfort-food-to-the-max/

Apricot Bars

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares. Eat as many as you want because they don't have any chocolate in them and therefore, they're totally healthy and non-caloric.

http://thepioneerwoman.com/cooking/2008/05/apricot-bars-are-they-for-breakfastor-dessert/

Scrumptous Apple Pie

1 pie crust

6 to 7 cups peeled and sliced Granny Smith apples
Juice of 1/2 lemon
1/2 cup sugar
4 tablespoons flour
1/4 teaspoon salt

1/2 cup flour
1 1/2 sticks butter
1 cup brown sugar
1/2 cup quick oats
1/4 teaspoon salt

1/2 cup pecans
1/2 jar (or more) caramel topping

Mix peeled apples, lemon juice, sugar, flour, and 1/4 teaspoon salt. Set aside.
Cut the butter into the flour, then add in brown sugar, oats, and 1/4 teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375-degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove pie from oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don't if you can't wait. Eat. Enjoy. Give thanks for Washington state. Pour a glass of milk. Smile. Cry. Then smile again.

Amen.

http://thepioneerwoman.com/cooking/2007/12/scrumptous-and_i_do_mean_scrumptous-apple_pie/

Hyacinth’s Everything Cookies

Hyacinth’s Everything Cookies

1 1/2 cups butter
1 1/2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 1/4 cups flour
4 teaspoons baking soda
1 1/3 cups quick oats
1 teaspoon salt
3 cups Quaker Granola (oats & honey, yellow box)
1 1/2 cups chopped pecans
1 1/2 cups Cran-raisins
1 1/2 cups apricots

Cream butter and sugars.
Add egg and vanilla.
Next add flour, baking soda, and salt.
Add in oatmeal and granola.
Fold in pecans and other ingredients.
With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes.
Eat.
Feel unguilty because there’s no chocolate in cookie.
Eat twelve more.
Drink some milk.
Eat one more.
Faint.
Then sleep off your sugar crash for four hours.
Love,
P-Dub

http://thepioneerwoman.com/cooking/2007/12/hyacinths_everything_cookies/