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.

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!

Print

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. 

Created using The Recipes Generator

The Best Fruit Dip

This is my absolute favorite way to eat fruit. This sweet and creamy dip is the perfect complement for your favorite fruits. We love it with strawberries, grapes, pineapple, apples, and different kinds of berries. We've even slathered it on toast and bagels. Plus it is ridiculously easy and quick to make! It's so easy my kids can make it.

As a child, I remember my grandmother making this fruit dip for family gatherings. She always had this fruit dip and my grandfather always made sure he had the strawberries for us. My siblings and I could eat this entire dip in one sitting. We just couldn't get enough of this amazingly sweet concoction. I'm glad my grandmother showed me how to make it so I can share it with my kids and I can pass down the treasured memories.

Best Fruit Dip

Author: The Marigold Kitchen

This is my favorite way to eat fruit!

Ingredients:

• 8 ounces of softened strawberry cream cheese
• 7 ounce jar marshmallow fluff

Instructions:

1. Mix the cream cheese and marshmallow fluff together.
2. Serve immediately with your favorite fruit, or chill until ready to eat.

Created using The Recipes Generator

Tortellini Pasta Salad

This pasta salad is a favorite in my house and at potlucks. It can be prepared quickly with ingredients that I have on hand. You can also add other ingredients. I've added green onion and banana pepper fresh from my garden. Sometimes I add mozzarella or cheddar instead of the Parmesan. You could also add olives, green pepper, or fresh basil.

Tortellini Salad

Author: The Marigold Kitchen

Prep time: Cook time: Total time:

This salad is easy to prepare with ingredients you have on hand.

Ingredients:

• 19 ounce bag of frozen tortellini
• 1/2 cup chopped pepperoni
• 1/3 cup shredded Parmesan
• 1 cup chopped tomato
• 1 tablespoon chopped fresh chives
• 1/2 cup Italian dressing

Instructions:

1. Cook tortellini according to package directions. Rinse with cold water.
2. In a large bowl, combine tortellini, pepperoni, Parmesan, tomato, chives, and dressing. Toss gently to combine.
3. Chill at least 2 hours before serving.

Created using The Recipes Generator

Simple Beef Maid Rites

The maid rite sandwich. These just might be the most popular sandwiches in Iowa. They are served at almost every potluck I've ever been to and I don't know anyone that doesn't like them.

Here is the recipe for the version that I make. Serve with macaroni and cheese, chips, soup, or even on hot dogs. I've even eaten it like a chip dip!

Simple Beef Maid Rites

Author: The Marigold Kitchen

These popular sandwiches are a crowd pleaser.

Ingredients:

• 1 pound lean ground beef
• 1 tablespoon onion flakes
• 1/3 cup ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons brown sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder

Instructions:

1. Brown ground beef with onion flakes. Drain any grease.
2. Add ketchup, mustard, brown sugar, vinegar, salt, pepper, and garlic powder. Stir to combine.
3. Simmer on medium to low heat for 10 minutes.

Notes:

This recipe doubles or triples well. Add the meat to a slow cooker so it stays warm and people can serve themselves.

Created using The Recipes Generator

Pico de Gallo

Most Friday nights are nacho nights at my house. They are so easy to prepare when I am tired from a long week at work. Plus nachos are customizable, so everyone gets what they like. I set out all the ingredients and toppings, and each person in my house makes their own version. Easy peasy.

This Pico de Gallo one of my family's new favorite things on our nacho nights. I can make when I get home from work, or make it a day or two ahead of time. It is super fresh, and in the summer I can make it with tomatoes and jalapeno peppers from my garden. Feel free to adjust the amount of jalapeno to your family's taste, and be prepared to make it often!

Pico de Gallo

Author: The Marigold Kitchen

This is a staple on nacho nights!

Ingredients:

• 2 Roma tomatoes, diced
• 2 tablespoons onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon chopped seeded jalapeno
• 1 teaspoon lime juice
• 1/4 teaspoon salt

Instructions:

1. Combine ingredients and chill.
2. Serve with chips, tacos, quesadillas, enchiladas, or with whatever you wish!

Created using The Recipes Generator

Sweet Macaroni Salad

This amazing weather the past few days has us spending more time outside playing and grilling. We grill year round at my house, and almost nightly when the weather is nice. I like to keep side simple, and this pasta salad is the perfect side dish. My whole family loves it and I often get requests for the recipe when I take it places. It makes the perfect amount for a potluck!

Macaroni Salad

Author: The Marigold Kitchen

This sweet macaroni salad is a staple at my house in the summer months!

Ingredients:

• 1 pound elbow macaroni
• 1/4 cup chopped carrot
• 1/3 cup chopped green pepper
• 2 tablespoons finely diced onion

For the Dressing:

• 3 tablespoons vinegar
• 3/4 cup sugar
• 1/2 cup sweetened condensed milk
• 1 cup mayonnaise
• 2 teaspoons dried celery
• 1 teaspoon salt

Instructions:

How to cook Macaroni Salad

1. In a large bowl, combine dressing ingredients and stir well. Set aside.
2. Cook macaroni to al dente, according to package directions.
3. Chop carrots, green pepper, and onion. Add to the dressing mixture and stir.
4. Drain macaroni well and rinse in cold water. Add to dressing and vegetables and mix.
5. Cover and refrigerate for at least 4 hours or over night. This salad tastes best when it has time to sit and chill.

Created using The Recipes Generator