Italian Meatball Soup

 

Italian Meatball Soup

50 minutes to prepare serves 6

INGREDIENTS

• 1 (20 oz) package frozen meatballs
• 1 (24 oz) jar marinara
• 4-5 red or new potatoes, quartered
• 2 carrots, sliced into ½-inch rounds
• 1 cup frozen peas
• 5 cups low-sodium beef broth
• 3 tablespoons garlic, minced
• 1 dried thyme seasoning
• 1 teaspoon crushed red pepper
• 8 oz spaghetti noodles, broken in half
• Fresh thyme, for garnish
• Kosher salt and black pepper, to taste

PREPARATION

In a large stockpot or Dutch oven, heat marinara, beef broth, potatoes, carrots, garlic, dried thyme, and crushed red pepper over medium-high heat until sauce reaches a low boil, about 10 minutes.
Add meatballs to stockpot and cook for 15-20 minutes before adding pasta.
Add pasta and stir. Reduce heat to low, cover and simmer until pasta is fully cooked, about 10-15 minutes.
Just before pasta is done, add frozen peas and continue to simmer until peas are warmed through. Top with fresh thyme sprigs.
To serve, ladle soup into a bowl. Add more salt, to taste. Garnish with fresh cracked black pepper, if desired

Grilled Cheeseburger Wraps

 

Grilled Cheeseburger Wraps Recipe

Ingredients:

• 1 lb ground beef
• 1 tablespoon Worcestershire sauce (I used a little more to taste)
• 1 tablespoon ketchup
• 1 teaspoon dried minced onion
• pepper and salt to taste
• 5 flour tortillas (the larger ones)
• shredded cheddar cheese
• sliced tomatoes
• yellow mustard

How to Make It:

Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman).
Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately!

Mom’s Swedish Meatballs Recipe

 

Ingredients

MEATBALLS

• 3 lbground beef
• 1white onion, diced
• 2eggs, lightly beaten
• 1 cseasoned dry bread crumbs
• 1/2 cfresh chopped flat-leaf parsley
• 2 tspcoarse ground salt
• 1 tspcoarse ground pepper

GRAVY

• 4 Tbspall purpose flour
• 2 10.5-OZ can(s)beef consomme
• 1 TbspWorcestershire sauce
• 2 cmilk
• 1 tspcoarse ground salt
• 1 tspcoarse ground pepper

SERVING/PLATING

• 12 ozmedium egg noodles, cooked according to directions
• 1/4 cbutter
• 3 Tbspfresh chopped flat-leaf parsley

 DIRECTION

Place a large nonstick frying pan over medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, parsley, salt and pepper. Form mixture into 3/4- to 1-inch meatballs.
Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown.
Slowly whisk in consommé and Worcestershire. Add milk, salt and pepper while whisking constantly to prevent lumps. Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken. Add meatballs back to pan along with any accumulated juices; gently toss to coat meatballs. Lower heat to medium and simmer for uncovered for 10-15 minutes or just until meatballs are cooked through.
Toss hot cooked egg noodles with butter to coat. Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley

 

Mexican White Cheese Dip/Sauce

Ingredients

• 1 pound white American cheese, cubed
• 1/2 cup milk, or as needed
• 1 tablespoon butter or margarine
• 2 (4 ounce) cans chopped green chilies
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• cayenne pepper to taste

Directions

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

Strawberry Slab Pie

 

INGREDIENTS

• 1 (11 oz.) package refrigerated pie crust

Filling:

• 32 oz. fresh strawberries, hulled and sliced
• 2 1/2 cups lemon lime soda (we used sprite)
• 6 oz. strawberry jello
• 1 1/4 cups sugar
• 1/3 cup cornstarch
• 1 tablespoon lemon juice
• Frozen whipped topping or whipped cream, garnish

PREPARATION

Preheat oven to 450º F.
Turn both pie crusts out on a lightly floured surface and stack one on top of the other. Roll them out to roughly a 12×17-inch rectangle, then transfer crust to a large baking sheet (10×15-inches).
Tuck any excess crust under itself, then crimp edges as desired, pricking the bottom and sides all over with a fork.
Place baking sheet in oven and bake for 9-11 minutes, or until golden brown, then remove from oven and let cool.
In a large saucepan over medium heat, whisk together jello packet, sugar and cornstarch, then pour in sprite and lemon juice.
Bring mixture to a boil, stirring until thickened, then remove from heat and let cool 10-15 minutes.
Once crust has cooled, arrange sliced strawberries on top, then pour (cooled) filling carefully on top.
Refrigerate slab pie for 2+ hours, or until set, then slice, serve and enjoy

Delicious French Treat

 

Ingredients:

THE DISH :

• 3 potatoes, peeled and boiled
• 1 white onion
• 1 package of ground beef
• 1 teaspoon of chopped parsley
• 1 pinch of paprika
• 1 large bag of shredded mozzarella
• bechamel sauce
• salt
• pepper

BECHAMEL SAUCE:

• 5 tablespoons of butter
• 4 tablespoons of all-purpose flour
• 4 cups of milk
• 2 teaspoons of salt
• 1/2 teaspoon of nutmeg

Directions :

Before anything else, we’re going to make a basic béchamel sauce for use later in the recipe! First, get a medium saucepan and melt your butter over medium-low heat. Add in flour and stir it all up until it gets smooth. Keep cooking your mixture until it all turns a light golden color, for about six or seven minutes.
In the meantime, heat your milk in a separate pan until it’s almost at a boil. Once it’s hot enough, gradually add your hot milk one cup at a time to the butter, continually whisking the entire time until it’s smooth. Once all the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it constantly. Season it at the end with salt and nutmeg and you’re good to go!
Now that your sauce is ready, preheat your oven to 400 degrees. Next, get a big bowl and throw in your package of beef along with your chopped parsley and paprika. Add a little bit of salt and pepper as well. Once all the ingredients are together, mix together all the ingredients until they’re evenly combined.
Next, peel three potatoes and boil them until they’re semi-soft, around seven minutes. Once they’re ready, take them out and chop them into slices, arranging them around the bottom of a round glass baking dish. Lay one layer flat on the bottom and arrange another layer around the sides as well.
After that, get your meat mixture and work it into ice cream scoop-sized meatballs—the entire thing should form about 15 meatballs. Next, arrange them on your slices of potato that you laid out earlier.
Once you’ve got your meatballs placed together, use your remaining slices of potato to put walls between the meatballs so each one has its own compartment. Pour your béchamel sauce into each one of the “compartments” until it’s relatively full and top the entire thing with a thin layer of shredded mozzarella.
Finally, throw the entire dish in your preheated oven for 15 minutes. Once it’s done, you’ll have a deliciously cheesy and creamy French casserole-style dish that the whole family will love

FRITO CORN SALAD – A Crunchy Crunch Salad

 

INGREDIENTS

• 2 (15 oz.) cans whole corn kernels, rinsed and drained
• 2 cups sharp cheddar cheese, grated
• 1 (10.25 oz.) bag fritos or your choice of corn chips, plus more for garnish
• 1 green pepper, seeds removed, diced
• 1/2 cup red onion, diced
• 1 cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon taco seasoning

PREPARATION

In a medium bowl, whisk together mayonnaise, lime juice and taco seasoning until combined.
In a large bowl, toss together corn kernels, cheddar cheese, green pepper and red onion, mixing until combined.
Pour mayonnaise dressing over corn mixture, tossing until everything is thoroughly coated, then, before serving, top with fritos.
Taste and adjust seasoning, if necessary.

Sugar Cookie Cherry Cheesecake

 

Ingredients

The Crust:

• 1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces

The Filling:

4-8oz. blocks of Cream Cheese..softened

• 4 Eggs
• 1 tablespoon Vanilla Extract
• 1 cup Granulated Sugar
• 1 can cherry pie filling for the topping

Instructions

Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
Let cool.
Meanwhile, beat cream cheese and sugar.
Add vanilla and one egg at a time, beating well.
Pour into crust.
Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling

Seven Minute Frosting

 

INGREDIENTS

• 1 1/2 cups sugar
• 1/3 cup cold water
• 2 large egg whites
• 1/2 teaspoon cream of tartar
• Pinch of salt
• 1 teaspoon vanilla extract

PREPARATION

In a medium glass bowl, combine the sugar, water, egg whites, cream of tartar, and salt.
Set a saucepan of water on the stove to come to a simmer. Meanwhile, beat egg mixture with an electric mixer on low for 30 seconds. Set bowl over simmering pan of water, forming a double boiler and continue beating on high for 7 minutes, until stiff and glossy.
Remove from heat, add vanilla, and beat 1 to 2 more minutes.
Use immediately, frosting will set quickly.

AWESOME CHOCOLATE CAKE RECIPE

 

Ingredients:

• 1 box chocolate cake mix
• 1 box chocolate fudge brownie mix
• 4 eggs
• 1 cup oil
• 1 1/4th cup water

Directions

Do not even look at the box directions. All you need is what is listed. Mix all these together.
Preheat oven to 350
Spray a bundt pan or a 9X13 cake pan with non-stick spray.
Put mix in pan.
Bake 50-55 mon
Let rest in pan 10 min then flip out on a rack and allow to fully cool.
For the glaze, open a can of chocolate fudge frosting, place in a bowl and heat in microwave for 45 seconds.
Drizzle over the cake.

TUNA PASTA SALAD

 

Ingredients

• 1 box (16 ounces) Gemelli pasta
• 2 cans (5 ounces each) tuna in water, drained well
• 1 small red onion, finely diced
• 1 can (15 ounces) sweet peas, well-drained
• 1 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

Bring a large pot of salted water to a boil. Cook the Gemelli pasta noodles according to package directions (about 8-10 minutes). Drain and rinse with cool water.
Add the cooled noodles to a large mixing bowl and add in the tuna, red onion, peas, mayonnaise, salt, and pepper. Gently stir to combine all the ingredients, mixing well.
Cover and place the salad in the fridge to cool for at least an hour to allow the flavors to mix.

Martha’s Company Casserole

 

INGREDIENTS

• 8 oz. egg noodles, cooked and drained
• 1 pound lean ground beef
• 2 (8 oz.) cans tomato sauce
• 1 cup cottage cheese
• 1 (8 oz.) package cream cheese, room temperature
• 1/3 cup sour cream
• 1/4 cup green onions, finely chopped
• 2 tablespoons unsalted butter, melted
• 2/3 cup cheddar cheese, grated
• Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 375º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large pan or skillet over medium-high heat, sauté beef until browned and cooked through.
Drain fat, then stir in tomato sauce. Cook for 2-3 minutes, then set aside.
In a medium bowl, stir together cottage cheese, cream cheese, sour cream and green onions.
Spread 1/2 cooked noodles into prepared baking dish, then top with cottage cheese mixture.
Cover with remaining noodles, then drizzle melted butter over the pasta.
Spread tomato beef mixture over noodles, then top with cheddar cheese.
Place baking dish in oven and bake for 45 minutes, or until cheese is bubbly, then remove from oven and let rest for 10-15 minutes before serving.

Vegetable Patties – My Grandma Used To Make These All The Time!

 

Ingredients

• 9 to 10 oz potatoes – cooked and mashed
• 1 garlic clove – mashed
• 1 small red onion – finely chopped
• 1 Eggland’s egg
• grated cheese (low-fat or regular)
• 1 medium sized zucchini, grated (squeeze the water out of this)
• 1 medium sized carrot, grated
• a small handful of sunflower seeds
• salt & pepper
• 1 tablespoon Bertolli olive oil
• fresh herbs, chopped
• 1 small green chili – chopped (optional)
• Gold Medal flour

Instructions:

Pre-heat oven to 400 F.
Mix potatoes, garlic, onions and egg in a large bowl. Add the remaining ingredients (not the flour). Stir to combine well.
Form into patties and coat very lightly with the flour.
Quickly fry the patties on both sides until they just start to color.
Take out and pat dry. Put the patties on a baking tray and bake in the oven for approx. 15 minutes.

POTATO PANCAKES

 

INGREDIENTS:

• 4 cups cold mash potatoes
• 5 slices bacon
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs well beaten
• 1/2 cup shredded cheddar cheese

DIRECTIONS:

Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.
Remove the bacon slices, crumble set aside.Leave the bacon drippings in the skillet.
Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;
stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties.
Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Granny’s Doughnuts

 

Ingredients

• 1 cup sugar
• 1 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 tablesppoon shortening
• 1 cup sour milk
• 6 cups flour
• Original recipe makes 1 Servings

Preparation

Mix sugar, nutmeg, soda, salt, eggs, milk and shortening. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. Heat shortening to 375 degrees F. and drop doughnuts in, turning several times. Drain on soft crumpled paper. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.
Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk.
White Doughnut Glaze
2 cups powdered sugar
1 tsp vanilla extract
4 to 6 Tbsp milk
Mix powdered sugar, vanilla and milk with a fork t
o desired consistency. Thicken with powdered sugar or thin down with milk

8-Can Chicken Taco Soup

 

INGREDIENTS

• 1 (15 oz.) can pinto beans, rinsed and drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can sweet corn kernels, drained
• 1 (14.5 oz.) can diced tomatoes
• 1 (12.5 oz.) can chicken breast, drained and shredded
• 1/2 (15 oz.) can green enchilada sauce (or 1, 10 oz. can)
• 1 (4 oz.) can diced green chiles
• 1 (14 oz.) can low-sodium chicken broth
• 1 (1 oz.) packet taco seasoning
• 1/2 teaspoon cumin, optional
• 1/2 teaspoon chili powder, optional
• 1/2 teaspoon garlic powder, optional
• 1/2 teaspoon onion powder, optional
• Kosher salt and freshly ground pepper, to taste
• Garnish options: sour cream, tortilla chips, avocado

PREPARATION

Place pinto beans, black beans, corn, tomatoes, chicken, enchilada sauce, green chiles and chicken broth in a large stock pot over medium-high.
Stir in taco seasoning, cumin, chili powder, garlic powder and onion powder, then add salt and pepper, if desired. Taste and adjust seasoning, if necessary.
Bring mixture to a boil, then reduce heat to low and let simmer for 20-30 minutes, or until desired thickness is reached.
Serve hot, garnished with sour cream, tortilla strips and avocado. Enjoy!

banana chocolate chip muffins cyssero

 

Banana Chocolate Chip Muffins

These moist and fluffy muffins are packed with banana flavor and chocolatey goodness—perfect for breakfast or a snack!

Ingredients:

• 3 ripe bananas, mashed
• ½ cup sugar (or honey for a natural option)
• ⅓ cup melted butter (or vegetable oil)
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional)
• ½ cup chocolate chips (plus extra for topping)

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Instructions:

1. Preheat & Prep:

   • Preheat oven to 350°F (175°C).
   • Line a muffin tin with liners or grease it lightly.

2. Mix Wet Ingredients:

   • In a bowl, whisk mashed bananas, sugar, melted butter, egg, and vanilla.

3. Combine Dry Ingredients:

   • In another bowl, whisk flour, baking soda, salt, and cinnamon.

4. Make the Batter:

   • Gradually mix dry ingredients into the wet mixture.
   • Gently fold in chocolate chips.

5. Bake:

   • Divide batter evenly into muffin cups (about ¾ full).
   • Sprinkle extra chocolate chips on top.
   • Bake for 18-22 minutes, or until a toothpick comes out clean.

6. Cool & Enjoy:

   • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Would you like a variation, like adding nuts or coconut?

Cheesy Hamburger Potato Casserole

 

Cheesy Hamburger Potato Casserole

A comforting, hearty dish with layers of seasoned ground beef, tender potatoes, and melty cheese—perfect for a family dinner!

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 medium potatoes, thinly sliced
• 1 can (10.5 oz) cream of mushroom or cheddar soup
• ½ cup milk
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)
• 2 cups shredded cheddar cheese
• ½ cup shredded mozzarella (optional)
• 1 tbsp butter (for greasing the dish)

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Instructions:

1. Cook the Beef Mixture:

1. Preheat oven to 375°F (190°C).
2. In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
3. Add diced onion and garlic, cooking until softened. Season with salt, pepper, and paprika.

2. Prepare the Sauce:

1. In a bowl, mix cream of mushroom (or cheddar) soup with milk. Stir until smooth.

3. Assemble the Casserole:

1. Grease a baking dish with butter.
2. Layer half of the sliced potatoes in the dish.
3. Spread half of the cooked beef mixture over the potatoes.
4. Pour half of the soup mixture over the beef.
5. Sprinkle 1 cup of cheddar cheese.
6. Repeat the layers and finish with the remaining cheese.

4. Bake:

1. Cover with foil and bake for 45 minutes.
2. Remove foil and bake for another 15 minutes, or until potatoes are tender and cheese is bubbly.
3. Let sit for 5 minutes before serving.

Would you like to add a crispy topping, like breadcrumbs or fried onions?

Coconut Rolls with Custard Filling

 

Coconut Rolls with Custard Filling

These soft and fluffy coconut rolls are filled with a creamy custard and topped with shredded coconut. Perfect for dessert or a sweet snack!

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• ¼ cup sugar
• 1 packet (2 ¼ tsp) instant yeast
• ½ tsp salt
• ¾ cup warm milk
• ¼ cup butter, melted
• 1 egg
• ½ tsp vanilla extract

For the Custard Filling:

• 1 cup milk
• ¼ cup sugar
• 2 tbsp cornstarch
• 2 egg yolks
• ½ tsp vanilla extract
• 2 tbsp butter

For Topping:

• ½ cup shredded coconut (toasted or plain)
• 2 tbsp condensed milk or simple syrup (for brushing)

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Instructions:

1. Make the Dough:

1. In a bowl, mix warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Add melted butter, egg, and vanilla. Stir.
3. Gradually add flour and salt, kneading until a soft dough forms (about 8 minutes).
4. Cover and let rise for 1 hour or until doubled in size.

2. Make the Custard Filling:

1. In a saucepan, heat milk over medium heat.
2. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add warm milk while whisking.
3. Return mixture to the pan and cook until thickened, stirring constantly.
4. Remove from heat, add vanilla and butter, then let cool.

3. Assemble the Rolls:

1. Roll out the dough into a rectangle. Spread the custard evenly.
2. Roll the dough into a log and cut into 12 equal pieces.
3. Place in a greased baking dish and let rise for another 30 minutes.

4. Bake and Finish:

1. Preheat oven to 350°F (175°C).
2. Bake for 20-25 minutes until golden brown.
3. Brush with condensed milk or syrup, then sprinkle with shredded coconut.
4. Let cool slightly and enjoy!

Would you like a variation, like adding coconut cream to the filling?

Crab Salad Recipe

 

Here’s a delicious and easy Crab Salad recipe for you!

Ingredients:

• 1 lb imitation crab meat (or real crab meat), shredded or chopped
• ½ cup mayonnaise (adjust to taste)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard (optional)
• ½ cup celery, finely diced
• ¼ cup red onion, finely diced
• 2 tbsp fresh parsley or dill, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the shredded crab meat, celery, red onion, and fresh herbs.
2. Add mayonnaise, lemon juice, Dijon mustard (if using), salt, and pepper. Mix well.
3. Chill in the fridge for at least 30 minutes to let the flavors meld.
4. Serve on lettuce, crackers, sandwiches, or as a side dish.

Would you like any additions, like avocado or boiled eggs?