Paolo's Meatballs & Sauce, taken by Noelle (Boston).

 

2025

MIX & FORM MEATBALLS:       *Add more bread crumbs if final mix is runny.

1#  Ground Beef

1/2-1 C.  Bread Crumbs

3 eggs

2 Tbsp Fresh Chopped Parsley

1/2-1 C. Parmesan

salt/pepper to taste (haha)

Pinch of Nutmeg

SAUCE:

1. Cover bottom of deep pan with olive oil.  Add 2-3 cloves of garlic  (whole/slightly crushed).  Heat on medium for several minutes.  Do not burn.
2. Add Large can of crushed tomatoes (Hunt's recommended) & a few whole tomatoes (crushed in hands).
3. Season with a little salt, and cook on Med/Low for 10 minutes.
4. Roll meatballs & drop in sauce.  Cook 20-25 minutes.
5. Optional: with 2 minutes left, throw in some fresh ripped up basil leaves.

June 6th, Grandpa & Grandma Gross Move Weekend 2026!

Rob's Balsamic Honey Mustard Marinade

 2-3 # Boneless chicken breasts (cut 1/2" thick fillets)

2026

1/3 cup Oil

1/4-1/3 cup Balsamic Vinegar

1-2 Tbsp. Garlic Salt

1/2 tsp. Basil

2 Tbsp. Dijon or Honey Dijon Mustard

2 Tbsp. Honey

2014

2014

2016

2017

Oven Baked (Slow Cooker) Beef Brisket with BBQ, found by Marya

Original:  https://www.recipetineats.com/slow-cooker-beef-brisket-with-bbq-sauce/

Preheat to 320 degrees, or slow cooker...

3# Beef Brisket

RUB:

• 1 Tbsp brown sugar 
• 2 tsp paprika powder
• 1 tsp onion powder 
• 1 tsp garlic powder 
• 1/2 tsp cumin powder
• 3/4 tsp mustard powder 
• 1 tsp salt 
• 1/2 tsp black peper

BBQ SAUCE:

• 2 garlic cloves
• 1/2 cup apple  cider vinegar
• 1 1/2 cups ketchup  
• 1/2 cup brown sugar
• 2 tsp EACH: black pepper, onion powder, mustard  powder
• 1 tsp cayenne pepper (adjust to spiciness  desire; as is, is too spicy for my littles)
• 1 Tbs Worcestershire sauce  

DIRECTIONS:

1. Place Rub in bowl and mix to combine.  Rub entire Brisket. 
2. Combine and mix sauce ingredients + 2 c. water in a bowl and mix well.  Add to roasting pan.
3. Place brisket in roasting pan; cover with lid.  Bake at 320 degrees for 4 hours.
4. Baste every hour or so with pan juices.  Ensure juices don't reduce down to beyond a bbq sauce consistency (add water if it does).
5. Uncover for 30 minutes; until fork tender.
6. remove brisket and pour sauce into pan to simmer/medium util bbq sauce consistency.
7. Roast just brisket at 390 degrees for 10-15 minutes more until surface is caramelised.

TO SERVE: slice brisket thinly across the grain and spoon sauce over!

SLOW COOKER:  Rub brisket and place in sauce + 2 c. water in crockpot; 8-10 hours on low.  Then ...

• separate sauce and pan heat like above (#6)
• Then Roast brisket in 390F oven for 15 minutes until brown spots appear. 
• Remove then baste generously with Sauce, then return to oven for 5 minutes. 
• Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises.

 

Schaum Torte, Grandma Gross

  

don't they just look like little schaums!!

   

Babs' 8th Grade Graduation, May 2026

 

Richard's Fancy Breakfast Pastry, May 2026

Ingredients

• 6 egg whites from large eggs
• 1 Tbs water
• 1/2 tsp salt
• 2 1/4 c sugar divided
• 1/2 tsp cream of tartar
• 1 Tbs white vinegar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 250°. Line two sheet pans with parchment paper. With a Sharpie type permanent pen, trace six 3" circles on each sheet of parchment paper.
2. With an electric mixer on medium-high, beat the egg whites, water, and salt till the mixture begins to stiffen and forms a point when the beater is pulled out. Continue beating and add--very slowly (over 2-3 minutes)--1 cup sugar, cream of tartar, and vinegar.
3. Add the other 1 1/4 cups of sugar--again very slowly--and vanilla. Beat for 10 mins on medium speed.
4. Drop large spoonfuls of meringue onto the circles on prepared sheet pans and hollow out the centers with a teaspoon or follow directions in step 5 for piping.
5. For piping, snip off a corner of a large zippered plastic bag or decorating bag. Place a large decorating tip into the corner opening. Spoon about 1/2 of meringue into the bag and twist the top closed. Starting in the center of each circle and moving in a circular pattern, fill in each circle with meringue. Continue piping around outside edges, forming walls. I usually go around 2 or 3 more times, depending on how tall I want my Schaum Tortes. Use your finger to smooth out the top where the piping stops.
6. Place in preheated oven and bake 1 hour, then turn heat off and leave Schaum Tortes in oven for another 1/2 hour. Remove and store into an airtight container. Believe it or not, these guys also freeze beautifully! I've kept them in the freezer for several months, when thawed you'd never know they had been frozen.

(special thanks to my favorite daughter Vera for typing this post out--i just love her soooooo much)