Cheesy Turkey Meatball Subs #TailGatePartyHop

Cheesy Turkey Meatball Subs
Move over BBQ. Cheesy Turkey Meatball Subs offer a choice for your next game day party. Chili, tacos and nachos can be fun but cheesy meatball subs let you skip the tomatoes and salsa.
These meatballs are quick and easy. Homemade cheese sauce tastes better than anything canned. Top with some caramelized onions and peppers for a unique taste.
I’m a pickle freak so I always have some on hand.
You can use chicken, if you like. Both taste great.
I suggest if you use ground beef, pork or lamb to add an egg. Ground poultry is super moist and doesn’t need the binder.

One quick pic before the recipe.
Before the cheesy goodness. Can I squeeze one more meatball in there?
Cheesy Turkey Meatball Sub plain


Cheesy Turkey Meatball Sub (550x550)

Cheesy Turkey Meatball Subs
Serves: 6 subs (2 meatballs halved in each)
  • 6 sub rolls
  • ½ medium onion, sliced
  • 1 Tablespoon butter
  • 1 roasted red pepper
  • meatballs
  • 1 pound ground turkey or chicken
  • ¼ cup breadcrumbs
  • ½ teaspoon garlic salt
  • 1 teaspoon parsley flakes
  • ¼ cup grated Parmesan
  • 1 Tablespoon olive oil
  • cheese sauce
  • 2 cups milk
  • 2 cups sharp cheddar cheese, shredded
  • 2 Tablespoons cornstarch
  • 1 Tablespoon butter
  • 1 teaspoon dry mustard
  1. Mix together meat, breadcrumbs, garlic salt, parsley and cheese. Shape in 12 meatballs.
  2. Fry meatballs in oil over medium heat to brown on all sides. Remove from heat.
  3. Reduce heat to low. Add 1 to 2 tablespoons of water to the pan. Cover. Return pan to stove and cook until meatballs are thoroughly cooked no pink center. (about 10 minutes)
  4. Remove Meatballs and keep warm. Add butter and onions to the pan. Saute until soft and caramelized. Add peppers, toss to coat. Add to meatballs.
  5. While meatballs cook, make cheese sauce.
  6. In a medium sauce pan, combine cornstarch and mustard. Slowly whisk in milk until mixture is dissolved. Add butter. Bring to a boil over medium-high heat, stirring constantly. Remove from heat and add cheese, stir until melted.
  7. Cut meatballs in half. Add 4 halves per sub. Top with sauce, onions and peppers.



Get ready to party with these great ideas for appetizers, main meals, desserts, games and decorations!

Posted in What's For Dinner? | 3 Comments

Butterscotch Cupcakes

Butterscotch Cupcake plate (550x550)
Butterscotch Cupcakes taste like a popular Tastykake® brand snack cake. Sweet caramel cake topped with a butterscotch frosting. I tossed a few chocolate chips in some of the cakes. The chips sank to the bottom and made a nice surprise addition to these tasty treats!
Adding caramel to the batter gives these cakes a richness and depth of flavor you don’t get in standard yellow cake.
Making the caramel is the hardest part. Once the sugar water starts to simmer, don’t touch it. I want to stir it. Those little bubbles are a good thing.
Butterscotch Cupcakes caramel

Remove the caramel from the heat as soon as it turns a golden color. Add enough hot water to the mixture to make one cup liquid.

Butterscotch Cupcake caramel

Toss in a few chocolate chips if you like!

Butterscotch cupcakes with chips

Butterscotch Cupcakes

These cakes turned out to be my guy’s new favorite. He says he liked them better than chocolate. That says a lot!


Butterscotch Cupcakes
Serves: 12 cupcakes
  • syrup
  • ⅓ cup sugar
  • ⅓ cup boiling water plus extra for liquid caramel
  • cake
  • 1¾ cups cake flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ⅓ cup soft shortening or butter
  • 1 cup caramel liquid
  • 1 egg, beaten
  • ½ cup chocolate chips (optional)
  • frosting
  • 2 cups powdered sugar plus extra
  • 3 Tablespoons butter flavored shortening or butter
  • ½ teaspoon vanilla
  • 1 Tablespoon water
  1. cake
  2. Whisk together ⅓ cup sugar and ⅓ cup boiling water. Stir mixture over medium heat until bubbles form. Reduce heat and simmer, untouched until light golden in color.
  3. Add caramel to measuring cup and quickly whisk in enough boiling water to make 1 cup total liquid.
  4. Mix flour, sugar, baking powder, salt in a large bowl.
  5. Cream in shortening.
  6. Add ½ the liquid at at time.Beat for about 2 minutes to remove lumps.
  7. Add egg and beat for 2 more minutes.
  8. Divide batter into lined tin. Add a few chips if desired.
  9. Bake at 350 for 9 to 11 minutes until inserted toothpick comes out clean.
  10. frosting
  11. Cream together ingredients. Adjust sugar or water to achieve desired consistency.


Posted in cake, dessert, snacks, What's For Dinner? | Tagged , , , | 2 Comments

Artisan Dark Rye Bread #BreadBakers

Artisan Dark Rye Bread
Artisan Dark Rye Bread tastes slightly chewy, a bit chocolaty and not too sweet.
When I joined Bread Bakers I was so excited to revive my bread baking skills. I used to bake a lot of bread back in the day, so to speak. We made rye using a fermented starter my mentor kept in the stock room. Every time we took some out, we fed it more rye flour. Our rye bread baking smelled so good. Apreciating the taste was something I had to develop. Rye was never one of my favorites as a kid.
Needless to say, after working in a bakery and deli I kind of got “used” to it.
I honestly never tried baking rye or sourdough rye at home.
Then came this challenge:
The theme for January is “Rye Breads.” Since January is typically a month when everyone tries to eat healthier, Rye breads will offer a nutrient rich option. You could go with a 100 % rye bread or mix in other whole grains. However, no refined flour and no refined sugars.
Rye flour doesn’t have the super stretchy gluten as in wheat flour. So I found an ingredient, vital wheat gluten that was supposed to help dense flours like rye by giving it a boost of gluten. I got the okay from our charming hostess, Anshie from Spice Roots to add some to my mix.
Thanks for hosting, Anshie!
Artisan Dark Rye

Artisan Dark Rye Bread
  • 2 cups water divided
  • 1 package dry active yeast
  • 2½ Tablespoons molasses, divided
  • 20 ounces rye flour (about 4 cups)
  • 4 teaspoons vital wheat gluten
  • 2 Tablespoons cocoa
  • 2 teaspoons salt
  1. Dissolve ½ tablespoon molasses in ½ cup warm water (110 degrees). Sprinkle on yeast, stir. Cover and set in a warm place to bloom.
  2. While yeast activates, whisk together rye flour, gluten, salt and cocoa.
  3. Dissolve remaining molasses in 1½ cups warm (110 degrees) water. Add to flour mixture.
  4. Mix in yeast mixture.
  5. Knead only long enough to incorporate all ingredients. Place dough in oiled bowl. Cover with plastic wrap. This dough will be very sticky so do not cover directly with cloth.
  6. Allow dough to rise until almost doubles in size.
  7. Poke a few holes to release gases. Allow to rise again, about 1 hour.
  8. Dust board with flour. Scrape dough onto board. Round into loaf and place on baking sheet.
  9. Bake at 375 for about 30 minutes until loaf registers 200 degrees.
  10. Cool on rack for several hours before wrapping. Wait at least 48 hours to slice.


Try all these great takes on rye bread from The Bread Bakers!

What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.

Bread Bakers

How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at

Posted in #breadbakers, bread, What's For Dinner? | Tagged , , | 30 Comments

Chicken with Whole Grains Casserole #SundaySupper

Chicken with Whole Grains Casserole can be made with any grains you like. Even add veggies if you desire. Casseroles are king for this Sunday Supper!

Chicken and Whole Grain Casserole

I love casseroles with gooey cheesy sauce. I make lasagna with thick, tomato spaghetti sauce. Shepherd’s Pies and Pot Pies get extra rich gravy. Mac and Cheese casseroles of every kind have a place in my heart.

Today for Sunday Supper, I’m bringing a simple meat and grains dish to the table.  The point of making this typically skillet-type dinner into a casserole is to shed the sauce. Chicken, bulgur and quinoa baked together. Top with your favorite soft cheese.

Thank you Alice from  A Mama, Baby & Shar-pei in the Kitchen for hosting this tasty casserole event!
Chicken Whole Grain Casserole

5.0 from 2 reviews
Chicken with Whole Grains Casserole
  • 2 cups cooked chicken cut into bite-sized pieces
  • 2 cups cooked bulgur or brown rice
  • 1 cup cooked red quinoa
  • ½ cup chicken broth
  • ½ cup diced onion
  • 2 cloves minced garlic
  • 1 Tablespoon olive oil
  • ½ teaspoon seasoned salt (optional)
  • ½ cup soft cheese, (feta, goat cheese, brinza) divided
  • parsley (optional)
  1. Saute onion and garlic in oil until softened.
  2. In a large bowl,mix together bulgur, quinoa, chicken, broth, cooked onion and garlic. Add salt if desired.
  3. Divide into individual Cassolette dishes or one 8x8-inch dish.
  4. Sprinkle with ¼ cup crumbled cheese and parsley.
  5. Bake at 350 for about 15 minutes until thoroughly heated.
  6. Dot with additional cheese and sprinkle parsley if desired.

Enjoy these great casserole ideas from the Sunday Supper Group!

Captivating Breakfast Casseroles

Appetizing Casserole Sides

Main Event Casseroles

Decadent Dessert and Sweet Casseroles

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, casserole, chicken, quinoa, What's For Dinner?, whole grain | Tagged , , , , | 46 Comments