Smoked Mozzarella Stuffed Meatballs

Ingredients
1 small onion, grated
1/2 cup fresh flat-leaf parsley, chopped
2/3 cup grated Parmesan Cheese
1/3 cup Italian bread crumbs
1 large egg
2 tablespoons marinara sauce (I use Victoria's) plus 1/3 cup
3 garlic cloves, minced
1 pinch of crushed red pepper flakes
Salt and pepper to taste
1 package of ground beef (1.5-2lbs)
16 cubed pieces of smoked mozzarella cheese (1/2 inch cubes)
Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees.
In a large bowl, combine the onion, parsley, parm cheese, bread crumbs, egg, marinara, garlic, red pepper flakes, salt and pepper. Once mixed, add in the beef, mixing with your hands. Shape the meat mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so the cheese is completely concealed.
Spoon 1/3 cup extra marinara in the bottom of a baking dish. Place the meatballs inside and drizzle with a little extra virgin olive oil. Bake for 15 minutes until cooked through.

Cheesecake Pumpkin pie

Cheesecake Pumpkin Pie 
2 (8 ounce) packages cream cheese, softened 
1/2 cup white sugar 
1/2 teaspoon vanilla extract 
2 eggs 1 (9 inch) graham cracker crust or regular pie crust 
1/2 cup pumpkin puree 
1/2 teaspoon ground cinnamon 
1 pinch ground cloves 
1 pinch ground nutmeg 

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.

Creamed Potato Pea soup

 
2 lbs red potatoes, boiled
 ¼ cup butter 
3 Tbsp. flour 
 1 ½ tsp. salt 
 ¼ tsp. pepper 
 1 ½ cups milk 
 1 cup evaporated milk 
10 oz. frozen peas 
 ½ cup onion, diced 
 4 slices bacon, cooked and crumbled 

Preheat oven to 325 degrees F. Cut potatoes in half and place on greased baking pan. Sprinkle peas over potatoes. In saucepan, melt butter and stir in flour, salt and pepper. Add milk, stirring constantly until right consistency. Pour sauce over vegetables. Top with bacon and bake for 20 to 25 minutes. 

Mom's Muffins

2 Cups Four
1/3 cup Sugar
3 Tsp Baking Powder
1/2 tsp salt
1/4 Cup Veg. Oil
1 egg
1 Cup milk

Heat oven to 400 grease/spray muffin tins

Sift together the first 4 ingredients.
Mix together egg, milk and oil, then stir in four mixture. Stir just enough to moisten.
Fill muffin tins 2/3 full bake 20-25 min

*You can add poppyseed and lemon extract, cheese, blueberries or what ever you want!*

Taco Spaghetti

Better Homes and Gardens, Cooking for Today Pasta
makes 6 servings
per serving: 438 calories, 36g protein, 42g carbs, 21g fat

ingredients:

5 oz. dried spaghetti, broken
1 lb. ground beef (or turkey)
1 large onion, chopped
3/4 cup water
2 tbsp. taco seasoning mix
11 oz. can whole kernel corn with peppers, drained
1 cup sliced pitted black olives
1 cup colby jack or cheddar, shredded
1/2 cup salsa
4 oz. can diced green chili peppers, drained
shredded lettuce
tortilla chips
tomato
sour cream, optional

directions:

1. Cook pasta according to package directions. Drain. Preheat oven to 350F.

2. In a 12-inch skillet, cook beef and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the cheese, salsa, and green chili peppers.

3. Transfer mixture to lightly greased 2-quart round casserole. Cover with aluminum foil and bake for 15 to 20 minutes until heated through. Sprinkle with remaining cheese and bake until melted.

4. Serve with shredded lettuce, tortilla chips, tomatoes, and sour cream, if desired.

Found here!  

Pancake Squares

Pancake Squares 
3/4 cup milk
2 T. melted butter
1 large egg
1 T. sugar
1 cup flour
2 t. baking powder
1/4 t. salt

Preheat oven to 350°. Lightly grease an 8×8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6.

Found here

Frozen Chocolate Whip Cream Pie

8 in Gram cracker pie shell
8 oz whip cream
4 oz milk chocolate chips
1/3 c milk
2 Tbl sugar
3oz cream cheese


Cream together the cream cheese and sugar, set aside. Melt chocolate chips and 2 tbl of the milk, mix the chocolate mixture with the cream cheese mixture, add the remainder of the milk. Add the whip cream and mix all together, put in pie shell and freeze for about four hours.
( you can let it soften about 20 min before cutting to make it easier)

Sweetheart Strawberries and Cream Scones

1 1/2 cup flour
1/4 cup granulated sugar
1/4 tsp kosher salt
1 1/2 tsp baking powder
1/4 cup cold butter
generous 1/3 cup diced fresh strawberries
2 tsp strawberry jello powder
1/2 tsp vanilla extract
1/2 cup heavy whipping cream
1 egg, lightly beaten
1/2 cup powdered sugar
2 tsp milk

Preheat oven to 425 F.  Combine flour, sugar, salt and baking powder in a mixing bowl.  Cut in the butter with a pastry blender until resembles a coarse meal.  

Add the jello powder and the strawberries, and stir to coat the berries with flour and evenly distribute.  Add the vanilla, cream, and egg and stir just until the cream is no longer wet with a wooden spoon.  There will be flour at the bottom of the bowl.  

Lightly flour a work surface and turn out the dough.  Using the palm of your hand knead 8-10 times until the the flour is all incorporated.  Pick up the dough and lightly flour the surface again.  

Shape the dough into about a 6" disk and flatten with your hand.  

With a sharp knife cut into 8 wedges.  

Place each wedge on a stone or baking sheet lined with parchment paper spacing about 2" apart and bake for 20-25 minutes until starting to brown and the top feels solid and hollow when tapped with your finger.

Remove the cooked scones from your baking sheet to a cooling rack and let cool completely.  Meanwhile mix the powdered sugar and the milk to make the glaze.  If it is too thick add a little more milk.  Drizzle the glaze over each scone and serve when the scones are completely cool.  You can eat them right away if you want, but I like the strawberries better cold than still warm.

 Go here for more yummy recipes from my friend Krista! 

Coconut Lime Scones

1/4 cup sugar
1 small lime, zested and juiced
scant 1/2 tsp lime zest
1 1/2 cup flour
1/4 tsp kosher salt
1 1/2 tsp baking powder
1/4 cup coconut oil
1/2 cup shredded coconut
2 Tbsp lime juice
2 Tbsp milk
1 large egg, lightly beaten
1 tsp Turbinado sugar, optional

1/2 Tbsp lime juice
1/2 Tbsp water
1/2 cup powdered sugar
scant 1/2 tsp lime zest

Preheat oven to 425 F.

In a Mixing bowl zest half of zest of one lime reserve the rest in a small mixing bowl for the glaze.  With half of the zest combine with 1/4 cup of sugar pressing with the back of a spoon to release the oils and then stir to combine.  

Add the flour, salt, and baking powder and stir.  With a pastry blender or fork cut in the coconut oil until the mixture resembles a coarse meal.  Add the shredded coconut and stir. 

 Add the lime juice, milk, and egg and stir just until you cannot see liquid anymore.  There will still be a lot of flour left in the bottom of your bowl.  

Turn out the dough onto a flat work surface and knead with the palm of your hand about 8-10 times until the dough is soft and all the flour is incorporated.  

With your hands shape into a 6" disk and sprinkle with turbinado sugar if desired.  

With a knife cut into 8 wedges.  

Arrange on a stone or a baking sheet lined with parchment paper about 2" apart.  Bake for 15 minutes or until starting to brown and no longer doughy.  

Remove to a cooling rack and cool completely.

Mix the powdered sugar, zest, and lime juice, and water with a small whisk and drizzle over cooled scones.

Got it from my friend on her page here, she has tons of wonderful recipes! 

Cream Cheese Struesel Bread

2Tbl. yeast                                                        ¼ c. warm water

5+ c. flour                                                           ½ c. sugar

1½tsp. salt                                                        3 eggs

½ c. butter                                                        1½ c. warm water

 

Dissolve yeast in ¼ c. warm water.  Combine all ingredients and let rise 1 hour.  Spread out into two circles.

 

8 oz. cream cheese                                            ½ c. sugar

1 egg yolk

 

Combine and spread on dough.

 

½ c. sugar                                                         ½ c. flour

½ c. butter                                                        4tsp. cinnamon

 

Combine and sprinkle on cream cheese layer.  Bake at 375 degrees for 20-25 minutes.

Chicken and cream cheese rollups

4 chicken breasts, cooked and cubed

2 packages crescent rolls (in the fridge section of the store- my favorite are Pillsbury- the store-brands usually don't roll-up as well!)

1 (8 oz) package cream cheese (low fat works fine for these), softened

1-2 Tbsp chopped onion (depending on how much you like)

1 small can of mushrooms (you could also use fresh if you prefer those)

2 Tbsp margarine OR butter, melted

Mix together cooked chicken, softened cream cheese, onion, mushrooms, and melted margarine.

Roll out your crescents, place a heaping spoonful of chicken mixture on wide-end of crescent and roll it up. Place on large cookie sheet (I use my largest jelly-roll pan). Bake at 350 degrees for 12-14 minutes (watch for the rolls to turn golden).

Makes 16 roll-ups.

Found it Here

Chicken Cordon Bleu

Chicken Cordon Bleu Casserole Recipe:

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup 
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces 
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

Found it Here