Swedish-Style Turkey Meatballs

You don't have to travel to a Swedish furniture store for meatballs...you can make them in your own kitchen!  Makes 20-24 meatballs. I served mine over egg noodles.

INGREDIENTS
1 medium onion, chopped finely
2 slices day-old french bread (1/2 cup fresh bread crumbs)
1 lb ground turkey (my package had 1.2 lbs and that worked fine)
1 egg, slightly beaten
1/2 teaspoon allspice (if you dont have allspice, this is a combination of cinnamon, cloves and nutmeg)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil
3 tablespoons all-purpose flour
2 tablespoons butter
1 can beef broth (14 oz)
1/4 cup heavy whipping cream

DIRECTIONS
1) Finely chop onion* and bread.  Combine onion, bread, crumbs, turkey, egg, allspice, salt and pepper in a large mixing bowl.  Mix gently but thoroughly.  Using a rounded scoop, form turkey mixture into meatballs about 1 1/2" round.  Heat oil in a 12" skillet over medium heat for 1-3 minutes.  Place meatballs in skillet; cook 6-8 minutes or until browned, turning once. Remove from skillet and set aside.

2) Add flour and butter to skillet, whisking to form a smooth paste.  Slowly add broth and cream, stirring constantly; cook 1-2 minutes or until sauce comes to a simmer.  Return meatballs to skillet; cook covered 4-5 minutes or until meatballs are no longer pink in the centers.

*I think the next time I make these I will saute my onions a little first.  I found that they did not cook completely  through.

Recipe from Pampered Chef 29 Minutes to Dinner, Volume 2

Saltine Toffee

I keep seeing recipes for this pop up all over my Facebook newsfeed.  I have been wanting to try this for a long time and just never got around to it.  I finally had time last night and WOW so glad I made it because its DELICIOUS!!!  and soooooo very, very EASY!!  You should definitely add this to your Christmas cookie list this year!  Hope you enjoy it!

INGREDIENTS
30-40 Saltine Crackers (depends on the size of your pan)
1 cup salted butter
1 cup light brown sugar
2 cups semi-sweet chocolate chips
makes 18-24 servings

DIRECTIONS
1.)  Preheat oven to 350'F.  Line a cookie sheet (one with sides) or a 9 x 13 pan with parchment paper.

2.) Arrange the saltine crackers in a single layer on the bottom of the pan. Break the crackers in half if necessary to fill in around the edges.

3.)  Place butter and brown sugar in a small sauce pan. Cook over medium heat stirring until the butter melts and all the brown sugar dissolves.  Bring to a boil and allow to boil softly for 3 minutes.  Remove from heat and immediately spread evenly over the saltine crackers.

4.)  Bake for 8-10 minutes, or until bubbling. Remove from oven and immediately sprinkle with chocolate chips.  Allow the chocolate chips to soften for a minute or two and then spread the chocolate evenly over the top.

5.) Optional:  Sprinkle with coarse salt (or chopped nuts or sprinkles).

6.)  Cool at room temperature for 15-30 minutes and then cool in the refrigerator for an hour or until the chocolate is set (I put mine the freezer for 15 minutes to speed up the process).

7.)  Break into pieces and store in an airtight container at room temperature for up to 2 weeks.

Recipe adapted from Brown Eyed Baker (she has some great photos of each step of this recipe on her website)