Barbeque Meatballs

29 03 2011

Donna's Barbeque Meatballs

Welcome back to our Blog…today’s featured recipe comes from a talented cook, Donna Greenleaf, from Pratt, Kansas.  We have featured some of her other recipes in our Adrian’s E-Newsletters, and she certainly knows her way around the kitchen!  Hope you will enjoy these deliciously sweet meatballs.  Perfect freezer dish!  Divide up the recipe for a “eat some now, freeze some to give away or serve later” kind of meal.

Start with fresh ingredients…

I had such a sweet note from a friend, Shirley Grose, from southern California..”…I also just printed off the chicken salad recipe and the chicken enchiladas. I do cooking for sick people in our church from time to time–new moms, people who are down on their luck, etc., so I want to make some of these recipes and package them in those freezer pans with cardboard lids, in quantities that would feed the # of people in their families (i.e. 2 parents; 1 kid), etc. These recipes are giving me new ideas.”  This is EXACTLY what I wanted to happen with our recipe Blog, newsletters, etc.  Homemade food is such a blessing to families or individuals.  Thank you for your compassion and willingness to serve Shirley!

Farm fresh eggs...a treat!

This is such a simple recipe…just mix up all of the meatball ingredients together in a large bowl.  Squish it really good and mix thoroughly.  Then form into meatballs.  Line them up in a single layer in a 9 x 13 pan.

Barbeque Meatball Recipe

We actually made about 1 1/2 times this recipe and made a meatloaf out of about a third of the mixture.

We decided to make a Meatloaf too!

Mix up the sauce and pour over meatballs. Bake at 350 for about an hour.This will be delicious served with a potato casserole, over rice, and a perfect dish to share at a Potluck or to share with another family.  YUM!  Thank you Donna for sharing your recipe!

Barbeque Meatballs

12 oz. evaporated milk
3 lbs. ground beef
2 c. oatmeal
1/2 tsp. garlic powder
1/2 tsp. pepper
2 eggs
1/2 c. onion, chopped
2 tsp. salt
2 tsp. chili powder

Mix all ingredients; shape into balls the size of walnuts. Place in a single layer in a 9 x 13 pan that has been sprayed with non-stick spray.

2 c. catsup
2 c. brown sugar
2 T. liquid smoke
1/2 tsp. garlic powder

Mix all together and pour over meatballs.  Bake for about one hour at 350 degrees.

*Note: If frozen, allow to thaw in the refrigerator for about 24 hours, then bake as directed or until bubbly. Click Here for Easy Print Recipe.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
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This recipe is featured in Adrian’s “Between Friends” Cookbook.


Jenny’s Chicken Salad

21 03 2011

Jenny's Chicken Salad

Cool & refreshing on a warm spring or summer day, homemade Chicken Salad is just hard to beat!  We are continuing our series on Comfort Foods that are also Freezer Friendly, but are going to break away today from that for this post.  For those of you that have just discovered our blog, right now we are journaling through a day that we spent filling the freezer for our daughter-in-law, Cassie while she is recovering from some health issues.

Start with a Rotisserie Chicken

Our recipe today steps away from the freezer meals, because they were also in need of something that was just ready to grab out of the fridge for an easy to fix lunch. We started with a nice Rotisserie Chicken from the Deli.  Skin & de-bone the cooled chicken, then tear or cut into bite sized pieces.  We used one whole chicken.

Dice the celery

Dice the celery…this gives the chicken salad some great texture and CRUNCH!  This recipe comes from an experience our daughter, Jenny had while working at a great little diner one summer during college.  It is a light and delicious Chicken Salad that is refreshing served on a nice hearty bread, a light croissant, or on a lettuce leaf as a salad.

Halve your Red Grapes

Next, prepare your red grapes.  Wash and stem them, then slice in half. Jenny learned so much about made from scratch cooking during the weeks she worked at the diner!  (Note to self…we’ll have to feature the homemade Cream Puffs someday soon! 🙂

We go for the REAL mayonnaise...Hellmanns!

Mix up the sauce that holds it all together using Real mayonnaise, sugar, salt & pepper. It’s starting to look like Chicken Salad!

Serve on a hearty wheat berry bread, a light croissant, or on a lettuce leaf.  Refreshing and delicious!

Chicken Salad on Croissant

Any church potluck will confirm the fact that there are hundreds of great Chicken Salad recipes out there that are family favorites! We hope you enjoy this very simple one. Click here for easy print recipe.

Chicken Salad Diner Style

1 prepared Rotisserie chicken, cooled, deboned and torn into bite sized pieces
1 1/2 – 2 1/2 cups seedless red grapes, cut in half
3 – 5 stalks celery, finely diced
1 1/2-2 T. sugar
1 cup real mayonnaise…(really the REAL mayo!)
salt & pepper (optional)

Mix all ingredients together.  Add a little more mayonnaise if needed.  Chill thoroughly if you can wait! Delicious served on a fresh croissant, hearty wheat bread, or beautifully arranged on a lettuce leaf.

This is such a simple recipe, but delicious!  An option would be to add some slivered almonds or chopped pecans, but my family likes it better without the nuts. Pretty enough to serve at a ladies luncheon, and hearty enough that the guys even like it!

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
For many more delicious recipes, visit our blog:

We would LOVE to hear from you, and are always looking for new recipes. Please leave your comments in the box below.

Chicken Enchiladas Suisas

19 03 2011

Chicken Enchiladas Suisas

…Continuing our little mini-series of Comfort Foods that are also very FREEZER FRIENDLY… and feel like this is same song, second verse…this is another favorite recipe that I have had for over 30 years.  A little gal, Melody Connor was in our “Newly Married” Sunday School class and served it to us for dinner at their house.  Of course, even back then, I was never shy about asking for a good recipe when I taste something delicious!

Gather the goodies...

Start by gathering up the ingredients…looks like a big mess here… 🙂 We were making about 8 recipes at the same time!  I just love it when we’ve got a hundred things going!  Living out in the country if you forget an ingredient, you just have to start substituting.  Sometimes, it turns out to be a whole other dish!

Rotisserie Chicken

We started out with a rotisserie chicken, but you can use any cooked style chicken that you like.  This chicken was relatively small, so we used the whole chicken. Just remove the skin, debone and tear into bite sized pieces.

This recipe was featured in Adrian's "Between Friends" Cookbook

Mix chicken with green chilies, sour cream & cumin.  Place about 1/4-1/3 cup of chicken mixture on each of the tortillas and roll up. Mix up sauce and pour over the top of the rolled tortillas.  Top with some shredded (sharp) cheddar cheese. Now you can either wrap tightly and place in your freezer, or bake them right away to serve for dinner!

Chicken Enchiladas Suisas

This is a great dish to serve to a crowd!  We have served these enchiladas a couple of times at Adrians during different special events.  They are not too spicy, or too messy, so most everyone seems to like them. At the store, we cut these into halves or thirds because they really do make a large enchilada. Serve with some great crunchy tortilla chips, Mexican rice, a nice salad and don’t forget a little (or A LOT) of homemade guacamole on the side!

Filling the Freezer with Comfort Foods

The staff makes fun of me, because I always seem to have a “story” behind these recipes…”Served at my great grand-pappy’s second cousin’s funeral…etc. etc” 🙂 … Let me say that I just can’t help it!  🙂  I always tend to go to my tried & true recipes from my old, old recipe box first!

Chicken Enchiladas Suisas
Click Here for Easy Print Recipe

3 1/2 c. diced cooked chicken (or 1 small rotisserie chicken)
4 oz. chopped green chilies
1/2 c. sour cream
1/2 tsp. cumin
10 flour tortillas
1 can cream of chicken soup
1/2 c. milk
1/4 tsp. cumin
2 c. shredded cheddar cheese
Garnishes: chopped green onions, chopped tomatoes & sliced black olives

De-bone chicken and shred or chop into bite sized pieces. Mix cooked chicken, green chilies, sour cream and cumin together. Place about 1/4 to 1/3 cup of filling in each of the 10 tortillas and roll up. Place filled tortillas in greased 9 x 13 casserole dish. Combine cream of chicken soup, milk, cumin and 1 1/2 cups shredded cheese. Bake at 350 degrees for 30 minutes or until bubbling. Garnish with chopped green onions, chopped tomatoes and sliced black olives if desired.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
For more delicious recipes, visit our blog:

*Note:  These enchiladas have been served at several Adrians events.  Can be easily prepared ahead and frozen for your convenience…Great for a crowd!

Swedish Meatballs

17 03 2011

Very simple ingredients

Hi Everyone! First of all, THANK YOU for visiting our new Blog…Hope you can gather some ideas for your own family whenever you visit.  This is the second in our “Cooking for Cassie” series of Comfort Foods, specifically those dishes that freeze well.  For those of you that are new here, Cassie is our daughter-in-law and has been facing some health issues over the past several weeks, so we went and made meals to put in their freezer.  We had a BLAST too!  Hope this gives you some ideas to fill your own freezer, or to share with another family.  Enjoy!

Farm Fresh Eggs

This recipe comes from WAY back when…and I mean W A Y back…to my childhood in southern California!  My friend, Becky Olsen invited me  for a sleepover in 5th or 6th grade, and her mom, Jeannie, made these delicious meatballs.  Our family adopted these even though we didn’t have an ounce of “Swede” in us!  (Becky & I recently reconnected on Facebook…so cool!)

My original recipe card from 1979

When I left home to get married in 1979, of course I took all of the best recipes with me! This is the recipe card that I typed up on our State of the Art IBM Selectric typewriter…what a great piece of equipment!  Remember the “White-Out” and those nifty little typewriter erasers with the tiny brush on the end?  Well, I still have the same recipe card, protected over the years in it’s little plastic sleeve.  The BEST recipes are those filed away in our memories though… I honestly haven’t had to look at the recipe in years! 🙂

Fresh hamburger, farm eggs, crackers, onions, salt & simple!

This recipe calls for a lot of onions in comparison to the amount of hamburger…2 lbs. hamburger and 2 minced onions…don’t skimp on the onions!  They make it so good!

It takes awhile to make all of those meatballs!

Mix all of the ingredients in a large bowl…I definitely use my hands to squish it all together really good.  Then start scooping out those meatballs!

Cookie scoops work great for this job!

There is a perfect sized scoop for any size meatball you would like to make.  I use the #24 size which is more than 1/8 cup and less than 1/4 cup size.  Thought this was funny…I didn’t know that I had six cookie scoops (this will not be news to my family) and, thank goodness,  they are ALL a different size!  Maybe I should quit on the computer and go clean out my utensil drawer… Nah!!! 🙂

Yup...that's real butter in the skillet! 🙂

Sorry this photo is so dark…Once you get all of those meatballs rolled, start browning them in butter.  Don’t skip the butter, or browning the meatballs.  One time, to save time, I skipped this step and tried baking them in the oven…definitely not the same at all!  You NEED those little brown crusties on the meat and the onions to give it the rich flavor.

The meatballs just need to brown, not be cooked through in this step.

Of course, this would have a better presentation if we had placed them in a nice baking dish, but remember our focus was to FILL THE FREEZER, so we used heavy duty foil freezer pans this time.  The meatballs do not need to be thoroughly cooked at this stage; we will bake them later.

Pour the sauce over the meatballs.

Next, whisk up the sauce…just two cans of good ‘ole Cream of Mushroom soup with enough milk to make it a sauce (about 2/3 of one can of milk), then garnish with a little dried parsley.  Let meatballs cool before covering with heavy duty foil. Now it’s ready for the freezer! You can easily divide this into two smaller pans, one for now and one for later if you have a smaller family or group.

Ready to go into the freezer!

My mom would always serve Swedish Meatballs over Buttered Poppy Seed Noodles or Rice, so, of course, so do I.  This is a great cold weather comfort food…a real “stick to your ribs” kind of meal.  Hope you enjoy them as much as we have over the years! Click here for a printable copy of recipe for Swedish Meatballs.

Swedish Meatballs

2 1/2 –  3 lbs. hamburger
4 eggs (original recipe calls for 6 eggs, but 4 usually works for me)
2 onions, minced (don’t skimp…use all of both onions)
1 1/3 sleeves saltine crackers, crushed
salt and pepper to taste
garlic powder to taste
2 cans cream of mushroom soup
3/4 cup milk (more if you like it a thinner gravy)
parsley for garnish
Rice or buttered noodles to serve meatballs with

Mix all ingredients together…I use my hands to mix thoroughly. Using a large cookie size ice cream scoop, scoop out meat mixture and form into balls.  Brown meatballs in melted butter, then place in a greased 9 x 13 baking dish. The meatballs do not need to be cooked through at this point, just browned on the outside. When you have finished browning all of the meatballs, make the mushroom sauce by whisking the cream of mushroom soup and milk together.  Pour over the meatballs.  Garnish with parsley. Cover with foil and bake for 45 minutes at 325 degrees.  Remove foil and bake for another 5 minutes or so. Serve meatballs over hot rice or buttered noodles.  Delicious comfort food!

*Note: This recipe came from my friend, Becky Olsen’s mom when I was probably in 5th or 6th grade and living in southern California.  We are still making them today! Now, THAT’s the sign of a great, simple recipe! Freezes very well.

If frozen, thaw meatballs in refrigerator for 24 hours or so, then bake as directed or a little longer if still partially frozen.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

We LOVE to hear your comments…please feel free to fill out the box below, or contact us at the store. Email Vicki at
For many more delicious recipes, visit our blog homepage:

Cooking for Cassie Marathon!

14 03 2011

Clockwise starting with Crock Pot: Tahitian Chicken, Company Potatoes, Barbeque Meatballs, Chicken Enchiladas Suisas, Meatloaf, Chicken Spaghetti, Shepherd's Pie, Swedish Meatballs & (not shown) Chicken Salad

Our daughter-in-law, Cassie has had some pretty rough health issues for the last 5 or 6 weeks, so our daughter, Jenny & I thought we could help Josh & Cassie out by filling their freezer with some delicious comfort foods.  We would love to share some of these recipes with you…maybe you can use a couple of them to bless someone that is going through a difficult time.  Love to have you follow along on this journey with us…and we would love to hear back from YOU with ideas of great freezer meals, or a way that you have been blessed by someone, or by how you were able to help someone with a little home cooking!

We asked Cassie to make a list of their favorite comfort foods that would also do well frozen.  All of the recipes were found in either “The Pioneer Woman Cooks” or “Adrian’s Between Friends” Cookbooks.  Here is the list we worked from: Chicken Enchiladas Suisas, Barbeque Meatballs, Meatloaf, Tahitian Chicken, Swedish Meatballs, Company Potatoes, Pioneer Woman’s Chicken Spaghetti, Shepherds Pie & Chicken Salad for sandwiches.

Cassie & Josh are staying with wonderful friends, Clint & Jenny and their adorable young sons, Jack (1 1/2) and Charlie (6 months) while Cassie recovers.  We were thankful that Cassie felt good enough to join in much of the prep work…and we absolutely had a blast!  Our plan is to share all of the recipes in the next week or so.  Enjoy!  Vicki & Jenny

Ingredients for Pioneer Woman's Chicken Spaghetti

I LOVE Ree Drummond’s “Pioneer Woman Cooks” Cookbook…the photography is incredible…the recipes are delicious and I just really enjoy her style of writing.  Be sure to check out her blog at The Pioneer…I’m sure you will enjoy it as much as we do!

It's easy to cook your own chicken!

Start by actually cooking your own chicken.  It is so easy,  makes the most delicious broth, and the chicken is tender and juicy.  Save this broth! We’re going to use some of it to add to our casserole, and use the rest to boil our spaghetti in for even more flavor.

Start with an exceptional recipe!

I love pictures when preparing a recipe and the Pioneer Woman Cooks has tons of them!  But just because a cookbook has photos, doesn’t necessarily mean that the recipe is that great.  Cooking is definatly part art and part science…with a lot of love mixed in.

Choose very fresh ingredients for exceptional results.

After cooking and de-boning the chicken, cook the spaghetti in the broth and set aside.  Follow the recipe to put it all together (very easy), and pour the entire mixture into a 9 x 13 greased casserole.

The finished casserole.

I can tell you that this recipe made plenty!  The casserole was heaped when we poured it into the pan, but after several of us tasted it (and I’m pretty sure several took more than one bite) 🙂 it was ready to go into the freezer.

Ready for the Freezer!

“The Pioneer Woman Cooks” Chicken Spaghetti

1 cut up fryer chicken
1 pound thin spaghetti
4 oz. jar diced pimentos, drained
1 small onion
1/4 c. finely dice green bell pepper
2 cans cream of mushroom soup
2 1/2 cups grated cheddar cheese
1 tsp. seasoned salt, such as Lawry’s
freshly ground black pepper to taste
1/8 to 1/4 tsp. cayenne pepper to taste

Preheat oven to 350. Add the chicken to a stock pot. Cove with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 25 minutes (longer if your chicken is not cut up). Remove the chicken from the water using tongs or a slotted spoon and set it aside on a plate to cool.  Remove two cups of broth from the pot and set aside. Bring the remaining broth back to a boil and add the spaghetti. Cook it al dente.  Drain the spaghetti, discarding the cooking liquid. Set aside.

With two forks (or your fingers) remove the chicken from the bones. Shred or cut the meat into bite-size chunks. Drain the pimentos. Dice the onion and green pepper. Place the cooked spaghetti into a large bowl. Add the cream of mushroom soup and the two reserved cups of chicken broth. Add two cups of the shredded cheddar cheese. Then add the onion, green pepper and pimento. Add the seasoned salt, black pepper and cayenne pepper (optional). Finally add the diced chicken and broth.  Stir together well, then taste to check the seasonings. Pour the mixture into a large baking pan and top with the remaining 1/2 cup of shredded cheese.

Bake at 350 degrees for 35 to 45 minutes until bubbly.

Now all you need is some fresh bread, a great salad,  crisp, cool evening and a bunch of hungry people!  Enjoy!