Ham Balls

 Can you believe that I had never heard of this classic Iowa dish until I met my husband? I have lived in Iowa my entire life, and I had never had a ham ball. I can only assume that everyone else had already heard of these tender beauties based on my husbands reaction when I asked him what they were. 

Fast forward 21 years, and I now make these delicious ham balls and my kids LOVE them. I'm sure it has everything to do with the sweet sauce that is poured over the top and baked. I usually have to make extra sauce so that my kids can pour it over mashed potatoes (although about half the time I make cheesy hash browns instead because well, that's the norm around here).

 This recipe calls for ham loaf, which I can purchase at my local grocer's meat counter. If your grocery store does not have ham loaf, a mixture of half ground ham and half ground pork can be used. 

Expecting company? This recipe is easy to double, and the ham balls stay nice and warm in a crock pot. 

You can also freeze these to cook later. I freeze mine without the sauce and add the sauce right before baking. If you do add the sauce, be sure to thaw completely before you bake.

 

 

 

Ham Balls

Author: The Marigold Kitchen

Tender meatballs with a sweet sauce over the top makes these an Iowa classic.

Ingredients

• 1 lb ham loaf
• 1 egg
• 1/2 cup milk
• 1 cup graham cracker crumbs
• 1 can tomato soup
• 1/8 cup vinegar
• 1 tsp mustard
• 1 cup brown sugar
• salt and pepper, to taste

Instructions

1. Mix together the ham loaf, egg, milk, and graham cracker crumbs.
2. Farm into 2 inch balls, about 1/3 cup.
3. Place in a greased casserole dish.
4. Mix together tomato soup, vinegar, mustard, brown sugar, and salt and pepper. Pour over ham balls.
5. Bake at 350 for an hour.

Notes:

You can reduce the amount of brown sugar if you prefer the sauce to not be so sweet.

Porky Jalapeno Popper Meatballs

 I'm always looking for new ways to use the home-grown produce in my garden. I can and freeze quite a bit of our veggies, but I also like to find ways to use it when it is fresh. I have a couple ways to use jalapeno peppers up my sleeve, and these meatballs are one way. While I don't have fresh jalapenos this time of year (since I am in Iowa and writing this in December during a snow storm), I do keep bags of chopped jalapeno in my freezer year round to use in recipes such as this one.

I first made these meatballs to take to a friend's gathering. They are full of jalapeno popper flavor, and have a surprise cream cheese center. I don't think anybody that night could eat just one. I just loved everyone's reaction when they realized these meatballs are filled with cream cheese.

If you want a crowd pleasing appetizer, look no further. These Porky Jalapeno Popper meatballs are what you are looking for.

Porky Jalapeno Popper Meatballs

Yield: makes 24 meatballs

Author: The Marigold Kitchen

Everyone loves a good jalapeno popper, and these meatballs are a real crowd pleaser.

Ingredients

• 1 pound ground pork
• 1/2 cup bread crumbs
• 1 egg
• 3 jalapenos, seeded and finely diced
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded sharp cheddar cheese
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 4 ounces cream cheese, cut into 24 small cubes

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, mix together all ingredients except for the cream cheese.
3. Divide meat mixture into 24 meatballs.
4. Flatten each meatball, place a cream cheese cube in the center and work the meatball mixture around the cream cheese, making sure the cream cheese is in the center and fully covered with the meat mixture.
5. Place on a baking rack that is on a baking sheet lined with foil. Bake at 400 degrees for about 25 to 30 minutes.

Pumpkin Dessert

A few years ago (ok, more like maybe 15ish years) I was working at my first teaching job in a very small town. I had my first taste of small town Iowa at this job after a booster mom brought this AMAZING dessert to the teacher's lounge during parent teacher conferences. I had never really been a pumpkin pie lover. I would always go for the safer and more familiar option of apple pie. But I knew this mom was an excellent cook so I decided to give it a try. And then I immediately asked for the recipe, because a dessert this wonderful had to be shared. I went to the store that night and bought all the ingredients needed so I could take this dessert to my boyfriend's family Thanksgiving. They are now my in-laws and I have made this dessert every year since!

Over the years I have not changed the recipe, although I do substitute my own roasted pumpkin puree for the canned. And instead of the whipped cream from a tub or a can, I make my own!

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Pumpkin Dessert

Author: The Marigold Kitchen

This is a must at Thanksgiving. You won't miss the pie after tasting the buttery topping on this dessert!

Ingredients

• 2 15 ounce cans pumpkin
• 1 12 ounce can evaporated milk
• 3 large eggs
• 1 1/4 cup sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 5 ounce box yellow cake mix
• 1 cup butter, cold, and cubed

Instructions

1. Preheat the oven to 350 degrees. Grease a 9x13 pan.
2. In a large bowl, combine the pumpkin, milk, eggs, sugar, cinnamon, and salt. Mix well. Pour into the greased pan.
3. In another bowl, work the butter into the cake mix with a pastry cutter until the mix resembles fine crumbs. Sprinkle on top of the pumpkin mixture.
4. Bake at 350 degrees for 50-60 minutes, or until a toothpick comes out of the topping clean. 

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Cider Mimosas

The holidays are quickly approaching, and I don't know about you but I am looking forward to some down time with my family. This year has definitely had its ups and downs, and the holidays always help lift me up a bit. So do these mimosas.

With the holidays approaching, I always take time to reminisce about my childhood, the people in it, and the traditions that we had. My grandmother always watched the Macy's Thanksgiving Day Parade, and if I was lucky enough to be at her house on Thanksgiving morning, I would watch with her. Now, my kids and I watch the parade. We love to look at all the floats and talk about our favorites. And I love to sip on these mimosas while I watch the parade and the excitement in my kids' faces.

 

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Cider Mimosas

Author: The Marigold Kitchen

A delicious, crisp, drink to make those holiday mornings extra special.

Ingredients

• Per serving:
• 1/2 cup champagne
• 1/2 cup apple cider
• apple slice for garnish
• cinnamon sugar blend to rim the glass

Instructions

1. To rim the glasses: Fill a small bowl with about 1/2 inch water. Fill another small bowl with about 2 tablespoons of cinnamon and sugar mixture. Dip the wine glass in the water, then the cinnamon and sugar.
2. In each glass, add 1/2 cup of champagne and 1/2 cup apple cider. Garnish with an apple slice.

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Freezing Sweet Corn

I've been busy freezing sweet corn! I've already put almost 20 bags in the freezer for us to enjoy all winter long. Who doesn't love that sweet taste of summer in the cold winter months? We love it for eating, stirred into soups, and mixed in casseroles. This no-cook method is super easy and doesn't use any fancy gadgets. I've been using this method for freezing sweet corn for many years now. 

Here is what you need:

16 cups corn (this can be anywhere from 2-3 dozen, depending on the size of the ears and kernels)

4 cups water

1/4 cup canning salt

3/4 cup sugar

1. Prepare your space. Here are some tips:

 - I lay down an old sheet on the floor to help make clean up easier. When I'm done, I pick it up, shake it off outside, and toss it in the wash!

 - A bath towel on the counter works great to set all your washed corn on.

 - I use my glass pyrex measuring cups to help me measure the water and corn.

 - A large pan is great for cutting the corn into. The sides of the pan catch most of the corn that wants to bounce around and fly across the counter. I have an 11x15 pan with two inch sides that I love for this.

 - You will need a large bowl for mixing the corn with the brine.

 - A large tub is handy for collecting all the cobs after you have cut the kernels off.

2. Husk and wash the corn. Try to get all the silk off that you possibly can. I do this by hand. I've tried different types of brushes that are designed specifically for removing silk, but haven't found one that I love. I've also noticed that some of the brushes can scratch the kernels. If you have one you love, let me know so I can try it.

3. Prepare your brine. In a bowl, measure 4 cups water, 1/4 cup canning salt, and 3/4 sugar. Stir until the salt and sugar dissolve. I usually take breaks from cutting kernels off the cob to stir.

4. Cut the kernels off the cob. Many people prefer to use an electric knife for this, I prefer to cut with some man power.

5. Mix the corn and the brine together. Make sure the salt and sugar are fully dissolved before mixing together. I also like to add some extra water at this point, just to make sure that there is enough brine, especially if you have a little over the 16 cups of corn. I just add enough until the water is almost even with the corn. (I forgot to take pics at this point, which bothers me because I wanted to show you what it looked like. Ugh.)

6. Scoop your corn into freezer bags. I like to use a 1 cup measuring cup and scoop out two cups per quart freezer bag because that is about how much my family will eat. It's also the amount I need for soups and casseroles that I make. I know people who fill the quart bags completely full. It's really a preference as to how full you fill the bags. When closing the bag make sure to force as much air out as you can. Be sure to write the date on the bag. (Again, forgot to take pics. I was watching reruns of Fixer Upper while freezing corn, so I'll blame my forgetfulness on being distracted by Chip and Joanna.)

7. Freeze your corn. I lay the bags down in the freezer so that the bags freeze flat and skinny. I also spread them out so they freeze faster. You can see in the pics how I have them spread out. Once they are frozen, I stack the bags. I would use the corn up within 9 months.

8. When you are ready to eat your corn, thaw it out and drain the brine from the corn. Warm the corn on the stove over medium heat with some butter until it is heated through and the butter is melted. Add your choice of seasonings to taste.

This method of freezing sweet corn really can't be much easier, you just need the time. Try it! You'll thank me later. :)

Cheesy Rice

Summer. Grilling. They go together pretty well, don't you think? Just like peas and carrots, or Johnny and June, you can't have one without the other. Our summer menu is full of grilled meats and tasty barbecued dishes. I take full advantage of the beautiful summer weather and cook outside on the grill almost every night. I've grilled probably a million burgers, a variety of pizzas, meatballs with marinara sauce, many vegetables, and even meatloaf! We grill so much we have his and hers grills.

With a great grilled dish, you need the perfect side dish. Creamy and cool coleslaw. Sweet macaroni salad. Grandma's potato salad. Fresh garden green beans. Sweet corn from the backyard sweet corn patch. These are just a few of our favorites.

Another favorite of mine is this super easy cheesy rice. It is simple to make and takes only a few ingredients that you probably have in your pantry or fridge right now. The cheesy flavor goes well with the grilled and barbecued flavors. And since this is cooked in the oven, you can make it year round, making it a great side for just about anything you cook!

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Cheesy Rice

Author: The Marigold Kitchen

An easy and favorite side dish!

Ingredients:

• 2 cups uncooked instant rice
• 2 cups water to cook the rice in
• 1 10.5 ounce can of cream of chicken soup
• 1 cup milk
• 2 cups cheese
• 1 teaspoon seasoned salt

Instructions:

1. Preheat oven to 350 degrees.
2. Cook rice according to package directions. 2 cups dry rice should yield 4 cups cooked rice.
3. Mix the rice, soup, milk, cheese, and seasoned salt in a casserole dish.
4. Bake covered for 30 minutes, or until heated through and it is bubbly.

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Bacon Wrapped Shrimp Sheet Pan Supper

During this pandemic, I've been missing some of my favorite dishes while everything was shut down. I realize that you could still order for take out, but that was another trip to town that I didn't NEED to make. (Well, I thought it was worth it, but it's a long story) So I started to create my own versions of my favorite foods. Not surprisingly, almost everything that I have recreated is from a local Mexican restaurant that I love. These bacon wrapped shrimp are one of my favorite dishes from my favorite place. I order it almost every time that I go. This version that I made last night tastes exactly like it does at the restaurant, and even my kids loved it. Plus, it was easy to make! If you love bacon and shrimp, give these a try!

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Bacon Wrapped Shrimp Sheet Pan Supper

Author: The Marigold Kitchen

Inspired by a favorite dish at a local restaurant.

Ingredients:

• 12 ounce package of shrimp (I used 41-50 count per pound size)
• 9-10 slices bacon, cut into fourths (I only needed 9 slices since I had 36 shrimp)
• 1/2 onion, sliced
• 1 green pepper, sliced with seeds removed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 cup Monterrey jack cheese

Instructions:

1. Preheat oven to 425. Line a sheet pan with foil.
2. Slice the onion and green pepper. Spread out on the sheet pan.
3. Season shrimp with the garlic powder and pepper. Wrap each one with a fourth piece of bacon. Place on top of the vegetables.
4. Bake for 30-35 minutes at 425 degrees, or until the shrimp is done and the bacon is crisp.
5. Top with cheese, bake 5 minutes longer.

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Root Beer Blondies

Root Beer has always been one of my favorite drinks and flavors. An ice cold root beer seems to always hit the spot. As a kid I loved the root beer hard candies. You know, the ones that are shaped like an old barrel? Actually, I still like them! And I can remember many hot summer nights when my siblings and I would enjoy root beer floats. These root beer blondies taste just like root beer, and are even better with a scoop of vanilla ice cream and some sweetened whipped cream. If you like root beer, you'll love these!

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Root Beer Blondies

Author: The Marigold Kitchen

Prep time: Cook time: Total time:

Root Beer lovers, this treat is for you!

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1 1/2 cups brown sugar
• 2 eggs
• 4 teaspoons root beer extract
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white baking chips

Instructions:

1. Preheat oven to 350 degrees. Grease a 10 inch cast iron skillet lightly with cooking spray.
2. In a bowl, cream butter and sugar.
3. Mix in eggs and root beer extract.
4. Add the flour, baking powder, and salt. Mix until fully incorporated.
5. Fold in white baking chips.
6. Spread in the cast iron skillet. Bake 30 - 35 minutes, or until edges are lightly golden brown.

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Ground Pork Enchiladas

I've got some serious amounts of ground pork in my freezer. I suppose that is what happens when the Farmer is a pork producer. My kids love ground pork, the Farmer loves ground pork, so I am always trying to come up with fun and flavorful recipes that use ground pork. These enchiladas definitely fit the fun and flavorful bill, and are also probably my favorite way to use ground pork.

Try my Pico de Gallo along with these enchiladas! They are fantastic paired together!

Green Chili Pork Enchiladas

Author: The Marigold Kitchen

A unique twist on a favorite dish!

Ingredients:

• 1 tablespoon butter
• 1 tablespoon flour
• 2 cups chicken broth
• 28 ounce can of green enchilada sauce
• 1 tablespoon chopped fresh cilantro
• 1 pound ground pork
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 8-10 flour tortillas
• 3 cups shredded colby jack cheese

Instructions:

1. In a sauce pan, melt the butter. Add the flour and whisk. Cook for 3 minutes.
2. Add the chicken broth and whisk. Cook until slightly thickened, about 3-5 minutes.
3. Whisk in the green chili enchilada sauce and cilantro. Simmer for 30 minutes.
4. Meanwhile, cook the ground pork and onion in a skillet until pork is fully cooked. Drain any grease. Add the garlic and cook 2 minutes longer.
5. Add the chili powder, cumin, salt, pepper, and cayenne pepper. Stir to combine.

To assemble and bake the enchiladas:

1. Grease a 9x13 pan and preheat oven to 350 degrees.
2. For each enchilada, scoop about 1/4 cup meat mixture onto a tortilla. Add 1 tablespoon each sauce and shredded cheese. Roll up and place in greased pan.
3. Once all the meat is used, Pour remaining sauce over the enchiladas in the pan. Sprinkle remaining cheese on top.
4. Bake uncovered for 45 minutes to an hour, until sauce is bubbling and cheese starts to brown on top. 
5. Let sit and rest for 20 to 25 minutes before serving. Serve with your favorite toppings such as sour cream, lettuce, tomato, onion, or salsa.

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Basic Meatloaf

If you need a basic meatloaf recipe, look no further. This is the one that you need. My family likes to have a simple meatloaf once in a while, and after years of adjusting amounts and spices here or there, this is the one that they love the most. I love that since my family is small and my kids are young, I can actually get by with baking only half of this meatloaf and putting half in the freezer for later. That certainly helps on a busy weeknight!

I also like this recipe because I can use both ground pork and ground beef. I'm always looking for ideas to use ground pork because I don't always like it as a substitute for ground beef. Ground pork doesn't always work well in place of ground beef in some recipes. But the mix of both of the meats in this meatloaf is perfect. I also think that this bakes up less greasy than other meatloaf recipes because of the use of oatmeal instead of breadcrumbs.

We usually eat this with baked potatoes and corn. It's the way I ate it while growing up, so it's how I serve it now. Plus the potatoes can bake while the meatloaf bakes, making supper that much easier!

Basic Meatloaf

Author: The Marigold Kitchen

This is the basic meatloaf recipe that you need.

Ingredients:

• 1 pound lean ground beef
• 1 pound ground pork
• 1 1/2 cups oatmeal
• 1 egg
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Italian seasoning
• 8 ounce can tomato sauce, divided
• 1 tablespoon brown sugar

Instructions:

1. Preheat oven to 350 degrees. Grease a standard sized loaf pan.
2. In a bowl, mix the ground beef, ground pork, oatmeal, egg, onion, salt, pepper, Italian seasoning, and half of the tomato sauce.
3. Put mixture into the prepared loaf pan and pat down lightly.
4. In a small bowl, mix the remaining tomato sauce with the brown sugar.  Add salt and pepper to taste and mix in.
5. Pour sauce over the meatloaf.
6. Cover and bake for 60-65 minutes. Uncover for the last 10 minutes of baking.
7. If you are freezing half, prepare two pans and divide the meat mixture and sauce between the two pans. Cover and freeze for up to two months. Thaw overnight in the fridge before baking.

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Hot Beef Sundae Twice Baked Potatoes

It's cold, rainy, windy, and downright dreary today. I was reading somewhere that the Iowa State Fair is still deciding on how the fair will look this year due to COVID-19. Which makes today even more dreary. It just won't be summer without the Iowa State Fair.

Then I remembered that I have some leftover roast beef in the freezer (Bonus! I love when I can use leftovers!), and I can make these twice baked potatoes that remind me of those hot and humid summer days at the most wonderful fair in the world. The Iowa Beef Producers make one of the most iconic fair foods, the Hot Beef Sundae. There is always a long line for these savory sundaes. Its a bowl full of yummy goodness that includes mashed potatoes, roast beef with gravy, cheese, and a tomato. Its no wonder people wait a long time to get one. These sundaes are one of my very favorite foods to get at the Iowa State Fair, and are the inspiration for these twice baked potatoes that I created. So, if you are missing the fair and hot summer nights like me, give these a try.

Hot Beef Sundae Twice Baked Potatoes

Author: The Marigold Kitchen

Inspired by an Iowa State Fair classic!

Ingredients:

• 2 medium potatoes
• 1 packet brown gravy mix, 0.87 ounce
• 1 cup roast beef
• 1 tablespoon butter
• 1/4 cup milk
• 1/4 cup shredded cheddar cheese
• 4 grape tomatoes

Instructions:

1. Wash potatoes and poke with a fork. Wrap in foil and bake for 1 hour at 350 degrees.
2. Meanwhile, prepare gravy according to package directions.
3. Heat roast beef in microwave until heated through.
4. Cut potatoes in half and scoop out flesh, leaving about a quarter inch next to the skins. Save the extra potato in a small bowl.
5. Melt the butter in a small saucepan. Add milk and heat through.
6. Mash the extra potato. Add the milk and butter mixture and stir to make mashed potatoes.
7. Scoop the mashed potatoes equally into the 4 potato skins.
8. Add 1/4 cup of roast beef on top of the mashed potatoes.
9. Add 1/4 cup gravy on top of the beef.
10. Top each potato skin with 1 tablespoon of shredded cheddar cheese.
11. Bake potatoes in a 425 degree oven for about 10 minutes, or until the cheese is melted and starting to brown.
12. Top each potato with a grape tomato and serve.

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