Diva's Sweet and Sour Meatballs

Diva’s Memories of Recipes Sweet and Sour Meatballs
Inspiration:  I love sweet and sour and this is great for parties. If someone speaks evil to you, Live so that none will believe it.
Ingredients:  2 lbs ground beef 1 green pepper, chopped 1 tsp salt 1 cup bread crumbs 1/4 cup milk 1 egg, beaten 1/4 tsp pepper 1 medium onion, chopped 1 1/2 TB soy sauce 2 TB salad oil 1 tsp minced garlic Sauce 1 TB corn starch 1/4 cup vinegar 1/2 tsp ginger 1/2 cup water 1/4 cup brown sugar 1 13oz can pineapple tidbits 1 cup celery, diced 1 small green pepper, diced	Instructions:  Mix meat ball ingredients well in a large bowl except for oil.  Make into balls; about the size of walnuts.  Brown in oil on both sides. In the meantime; Mix sauce ingredients in a large roasting pan and cook on the stove till smooth.  Add meat balls and cook on simmer for about an hour.
Variation:  When cooking for a crowd, I put this recipe in a crock pot on low to keep warm and serving.  Can cook rice to serve this over.

Diva's Banana Nut Bread

Diva’s Memories of Recipes Banana Nut Bread
Inspiration: This was given to me by my aunt years ago.  Great for breakfast or even a healthy snack.
Ingredients: 1 cup sugar 1/2 cup butter 2 eggs 2 cups flour 2 or 3 ripe bananas 1/4 cup nuts 1 tsp soda 1/2 tsp salt 1/2 tsp cinnamon, optional	Instructions:  Cream butter and sugar.  Add mashed bananas, then flour, cinnamon and nuts.  Beat eggs and add to mixture. Pour into a well greased bread loaf pan.  Bake at 350 degrees F for 50-60 minutes.
Variation:  Yields 1 loaf, 8 servings

Diva's Snickerdoodle Coffee Cake

Diva’s Memories of Recipes Snickerdoodle Coffee Cake
Inspiration: Life is God's gift to us, what we make of it is our gift to God.
Ingredients: 2 cups flour 2~1/2 tsp baking powder 1/2 tsp salt 1/4 tsp nutmeg 1 tsp cinnamon 3/4 cup sugar 1/3 cup melted butter 1 cup milk 2 eggs topping: 2/3 cup brown sugar 2 TB flour 2 tsp soft butter 1/4 cup nuts, chopped	Instructions: Sift together dry ingredients and a large bowl.  Add melted butter and milk.  Blend on low speed, then beat 1~1/2 minutes on medium.  Add eggs and continue to beat for 1~1/2 minutes longer.  Pour 1/2 mixture into a well greased and floured 8" baking pan.  Combine brown sugar and flour.  Cut butter into mixture to form crumbs.  Add nuts.  Sprinkle 1/2 crumbs over dough, add remaining dough and then sprinkle remaining crumbs over the top.  Bake at 350 degrees F for 35-40 minutes.
Variation: Yields 8 servings

Diva's Twice-Baked Garlic Potato

Diva’s Memories of Recipes Twice-Baked Garlic Potato
Inspiration:  This is another recipe that Grandma Sarah had tucked away in one of her cookbooks.  I added the garlic part...
Ingredients:  4 baking potatoes 2 oz reduced-calorie cream cheese (cut into cubes & soften) 2 TB chives 1/2 TB minced garlic 1/4 tsp basil dash of salt and pepper 4 TB skim milk paprika	Instructions: Poke potatoes with a fork and Bake 1 hour or until tender. Cool slightly.  Cut potatoes in half lengthwise and gently scoop potato out of skins. Set skins aside.  Put potato pulp into a medium mixing bowl and add cream cheese, garlic, chives, basil, salt and pepper.  Beat til smooth.  Add milk a TB at a time and beat til fluffy.  Spoon or pipe mixture back into shells and sprinkle with paprika.  Place on baking sheet, cover loosely with foil and Bake at 375 degrees F for 10 minutes.
Variation:  Yields 8 servings. 98 calories, 18g carbs, 2g fat Can be topped with cheese or bacon but remember to adjust your calories, carbs and fat.

Diva's Pumpkin Bread

Diva’s Memories of Recipes Pumpkin Bread
Inspiration:  This came out of one of my Aunt's church cookbooks in Scottsbluff, Nebraska.  This was inserted into one of the pages: The recipes in this book may not have been tested in laboratories, but their success has been established by friends, relatives, by church and civic groups and the most critical of all--- Husbands and Family!
Ingredients: 2 cups pumpkin 3~1/2 cups flour 1~1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg 1 tsp salt 1 cup cooking oil 2/3 cup water 1 cup walnuts 3 cups sugar 4 eggs	Instructions: Combine all ingredients in a large bowl and mix well.  Pour into well greased and floured bread loaf pans. (will make 2 large and 1 small loafs) Bake 1 hour at 350 degrees F.
Variation: Yields 2 large + 1 small loafs

Diva's Double Chocolate Walnut Torte (made with a brownie mix)

Diva’s Memories of Recipes Double Chocolate Walnut Torte
Inspiration: Easy recipe with a boxed mix brownie of you choice. I love chocolate!
Ingredients: 1 box fudge brownie mix that will make a 13 x 9 1/2 cup chopped walnuts icing: 1 cup semi-sweet chocolate chips, melted 1/2 cup butter, melted 1/2 cup chopped walnuts	Instructions: Prepare the boxed brownie mix according to the package. Stir in 1/2 cup walnuts.  Pour into a greased 9" springfoam baking pan. Bake at 350 degrees F for 40 minutes.  Cool 10 minutes and remove from pan. In a small bowl stir all icing ingredients til smooth and spread over torte and sprinkle with walnuts.
Variation: Yields 10 servings You can use a different type of nuts like almonds if you like.

Diva's Custard Bar's with Rhubarb

Diva’s Memories of Recipes Custard Bar's with Rhubarb
Inspiration:Rhubarb and custard, how can you go wrong with that combination.
Ingredients: Crust; 1~1/2 cups flour 1/2 cup sugar 1/8 tsp salt 9 TB chilled butter, cut into small cubes cooking spray Filling: 1/3 cup flour 1~1/2 cups sugar 1~1/2 cups low fat milk 3 large eggs 5 cups rhubarb, cut into 1/2" pieces Topping: 1/2 cup sugar 8 oz cream cheese 1/2 tsp vanilla 1 cup cool whip	Instructions:  Pre~heat oven 350 degrees F.  Crust:  Combine 1~1/2 cups flour, 1/2 cups sugar, and salt into a bowl. Cut in butter to make a pastry consistency and put in 13 x 9 baking dish which has been sprayed with cooking spray.  Bake for 15 minutes til golden brown. Filling:  combine 1/3 cup flour and 1~1/2 cups sugar in large bowl.  add milk and eggs.  Whisk til blended.  Stir in rhubarb.  Pour over crust and bake an additional 40 minutes until set.  Cool to room temp and prepare topping.  place 1/2 sugar, cream cheese and vanilla in bowl.  Beat at medium speed until smooth.  Gently fold cool whip into mixture and spread over custard.
Variation:  Yields 36 servings 130 calories per serving, 21 g of carbs, 4.2 g fat if you use low fat cream cheese.  You can use half low fat and half 1/3 less fat cream cheese to achieve this fat content. You can also use other berries in this recipe for a substitute.

Diva's Ice cream Pie, Grasshopper style

Diva’s Memories of Recipes Ice cream Pie, Grasshopper style
Inspiration:  Nice minty dessert that is made low fat.
Ingredients: 1 cup chocolate wafer crumbs (about 20 cookies) 2 TB butter melted 2 TB low fat milk 1 7oz jar marshmallow creme 1/2 cup green creme de menthe 2 TB white creme de cacao 1 8oz fat free cool whip 3 cups low fat vanilla ice cream, softened 2 tsp chocolate syrup	Instructions: Combine crumbs & butter in a small bowl.  Press into 9" spring foam pan. Chill in a small microwave safe bowl, combine milk and marshmallow creme.  Microwave on high for 1 minute; stirring once.  Add creme de menthe, creme de cacao and whipped cream.  Stir to blend. Remove crumb mixture from refrigerator and spread ice over the top.  Top with marshmallow creme mixture.  Freeze for 6 hours.  Just before serving, remove from pan and drizzle with chocolate syrup.
Variation:  Yields 12 servings. 234 calories, 40 carbs

Diva's Stir Fry

Diva’s Memories of Recipes Stir Fry
Inspiration:  This recipe was given to me by my good friend Marcy Jo back in the 80's.  It is her mom's recipe. She lived across the street from us in Gering, NE and our kids played together.
Ingredients: 1~1/2 lbs beef or chicken 1/2 cup soy sauce 1 TB minced garlic 1/2 tsp ground ginger 1/2 cup olive oil 1/2 cup minced onion 1 small green bell pepper, cut up 1 small red bell pepper, cut up 1 head broccoli, cut up 2 stalks celery, cut up 2 carrots, cut up 1/2 mushrooms, cut up 1 8oz can water chestnuts, cut up 1~1/2 TB cornstarch 2 cups water	Instructions: Cut up meat, cutting across grain in 1/8 inch pieces.  Combine soy sauce, garlic and ginger in large bowl.  Toss in meat and set aside. Prepare vegetable. Heat oil in large frying pan or wok.  Add meat and cook til not pink anymore. Add vegetables and toss until done but crisp. (about 10 mins) Mix cornstarch with water and add to meat and veggies and stir until thickened.
Variation:  Serves 6 You can make the onions cut up, but I minced them to mask that they were there since my kids didn't like onions. Can be served over rice or oriental noodles.

Diva's Whiskey Sauce

Diva’s Memories of Recipes Whiskey Sauce
Inspiration:  I got this from a lady I worked with at Delphi.  She was from New Orleans and said they serve it over any kind of bread pudding there.  I love this over ice cream myself.
Ingredients: 1/4 cup brown sugar 2 TB half N half 2 TB butter 2 TB whiskey	Instructions: Combine brown sugar, half n half and butter in small saucepan over medium heat.  Bring to a light boil and cook, stirring occasionally 1 minute.  Remove from heat and stir in whiskey.
Variation:  serve warm, makes approx 1/3 cup sauce

Diva's Green Onion Bacon Dip

Diva’s Memories of Recipes Green Onion Bacon dip
Inspiration:  I love vegetables and this makes a great dip for them.
Ingredients: 4 slices bacon 2 green onions, finely chopped 1 cup sour cream 1/2 cup buttermilk 3oz cream cheese, softened 1 TB dry ranch dressing mix	Instructions: Fry bacon to a crisp, remove and drain on paper towel.  Crumble and set aside.  Mix sour cream, cream cheese til creamy in a small bowl.  Add remaining ingredients plus bacon. Chill and serve
Variation:  Yields 1~3/4 cup

Diva's Mexican Lasagna

Diva’s Memories of Recipes Mexican Lasagna
Inspiration:  Not sure where I got this recipe.  It's written in my hand writing on a recipe card.  All it says is First June 4, 1990.  I am clueless but we love it.
Ingredients: 18 corn tortillas 1 lb Chorizo 8 oz shredded cheddar cheese 8 oz shredded Monterrey Jack cheese 1 lb ricotta cheese, optional 1~1/2 cups salsa	Instructions: Brown chorizo in skillet and drain.  Warm tortillas in microwave 25 seconds. Arrange 6 tortillas in a well oiled 9x13 baking dish; overlapping them.  Then layer 1/2 of chorizo, and salsa and 1/3 of cheeses.  Repeat. Then top with remaining tortillas and shredded cheese.  Bake at 350 degrees F for 35-40 minutes until bubbly.  Let stand 5 minutes before serving.
Variation:  Serves 8

Diva's Grandma Sarah's Cheesy hash brown's

Diva’s Memories of Recipes Diva's Grandma Sarah's  Cheesy hash brown's
Inspiration:  Grandma Sarah liked to make these for big family gatherings or carry in's.  We would have our family gatherings in Grandma's basement which she always had a dinning table all set up; and fyi: She always had a decorated Christmas tree down there that she kept up all year long.  I love to watch the lights and I would spend the night on the couch and she would turn them on for me.
Ingredients: 2 lb shredded hash brown potato's, thawed salt and pepper to taste 1/2 cup minced onions, optional 2 cups shredded cheese of your choice 1 cup milk	Instructions: Put thawed hash brown potato's in a large bowl.  Add salt, pepper and onions.  Add shredded cheese and milk and stir. Put in 9x13 very well greased baking dish and Bake approx 1 hour in a 350 degree F oven.
Variation: Serves 8

Diva's Chocolate Oreo Truffles

Diva’s Memories of Recipes Chocolate Oreo Truffles
Inspiration: Who can go wrong with chocolate and Oreo's!!!  And I love Truffles too...
Ingredients: 1 16oz pkg OREO Chocolate Sandwich Cookies, divided 1 8oz pkg PHILADELPHIA Cream Cheese, softened 2 8oz pkgs BAKER'S Semi-Sweet Baking Chocolate, melted	Instructions: Crush 9 cookies to a fine crumb in a food processor; set aside for later use. (cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to a fine crumb; put in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about the size of a walnut. Dip balls in chocolate and place on a cookie sheet with wax paper. (Any leftover chocolate can be stored at room temperature for another use or do what I do, dip strawberries.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator in a closed container.
Variation:  Yields 42 truffles. Sometime I sprinkle with nuts or whatever strikes my fancy.

Diva's Lasagna with home made Tomato Pasta Sauce

Diva’s Memories of Recipes Lasagna
Inspiration:  I use my own home made tomato pasta sauce recipe for this.  If you had frozen quart bags ahead of time like my recipe says, makes it even easier.
Ingredients: 12 uncooked lasagna noodles 1 24oz cottage cheese 1 16 oz ricotta cheese 2 large eggs beaten 2~1/2 cups shredded mozzarella cheese 2 Qt's of my Home made Tomato Pasta Sauce Click here for recipe	Instructions:  Preheat oven 375 degrees F. Prepare noodles according to package directions.  Stir together in medium bowl; cottage cheese, ricotta cheese, eggs and 1/4 cup pasta sauce.  Layer 4 equal parts in a 9x13 baking dish;  Tomato Pasta sauce, noodles,  cheese mixture and mozzarella cheese.
Variation: Serves 8 I sprinkle parsley and parmesan cheese over the top. You can use store bought pasta sauce, but not nearly as good.