• Grandma’s Sweet and Sour Meatballs


    Oh man do these meatballs remind me of dinners at Grandma Clark’s!  Good memories!!  I call these meatballs sweet and sour, because that’s what it reminds me of.  I’ve adapted the sauce recipe a bit more to my liking as I like a sauce (lots of sauce) with bold flavors.

    Definitely a family favorite and makes great leftovers!

    You can serve these meatballs over rice or egg noodles.


    • 2 lb. lean ground meat (I use ground turkey or chicken)
    • 2 eggs
    • 1 c. Italian seasoned bread crumbs
    • 1/2 envelope of dry onion soup
    • 1/2 tsp. salt
    • 1 tsp. dried parsley
    • 1 tsp. dried celery flakes
    • 2 c. vinegar
    • 2 c. water
    • 3/4 – 1 c. sugar (use juice of 20 oz pineapple chunks can)
    • 2 c. ketchup
    • 2 envelopes dry onion soup mix
    • 1 c. (or 1 bag) raisins or craisins (or omit and add an additional 1/2 c. sugar)
    • 1 20 oz. can pineapple chunks from above (can omit if desire)
    • Hot rice or egg noodles


    1. Meat: Mix meat through celery flakes together.
    2. Sauce: Combine vinegar through raisins and pineapple in a large pot.
    3. Roll meat mixture into walnut sized meatballs and place them in the pot.  Cover and simmer for 1 hour in the sauce.
    4. Serve over rice or egg noodles.

    Grandma’s Sweet and Sour Meatballs:


  • Easy Peasy Hamentashen


    This hamentashen recipe is so easy.  I’ve got a family recipe that calls for the dough to be refrigerated overnight, and whenever I look at that recipe I just want to make these cookies right now!  So this easy recipe is perfect and tasty too!

    This recipe is from allrecipes.com.

    • 1 (18.25 oz.) package moist yellow cake mix
    • 1 c. all-purpose flour
    • 2 eggs
    • 2 TBSP water
    • 1 c. pie filling or Solo filling, any flavor


    1. Preheat the oven to 375 degrees F. Grease cookie sheets or use parchment paper.
    2. In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
    3. Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

    Easy Peasy Hamentashen: