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.