Real Deal Southern Caramel Cake

What You'll Need

For the Cake:

• One cup (2 sticks) unsalted butter, room temperature
• 1/3 cup vegetable oil
• One cups granulated sugar
• Three cups sifted cake flour
• Six large eggs plus 2 egg yolks, room temperature
• One teaspoon baking powder
• One half teaspoon salt
• One cup sour cream
• Two tablespoons pure vanilla extract

For Aunt Bev's Caramel Icing:

• One half sticks butter
• Two (12 ounce) cans evaporated milk
• Two cup granulated sugar
• Two teaspoons pure vanilla extract

How to Make It

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
3. Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
4. Add in vanilla extract and mix.
5. Sift cake flour, baking powder and salt into a medium sized bowl.
6. With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
7. Do not over mix.
8. Spray three 9 inch round cake pans with baking spray or grease and flour them.
9. Pour batter into individual cake pans evenly.
10. Bake in preheated oven for 23-30 minutes or until fully baked (but DON'T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON'T DRY OUT).
11. Remove cake pans from oven and cool on cooling racks for 10 minutes.
12. Remove cakes from pans and wait until completely cooled to ice.

For the Caramel Icing:

13. Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
14. Leave over medium to low heat stirring periodically for about 1½- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
15. Make sure that the caramel turns the color of the photo below before stopping the heat.
16. It should also coat the back of a spoon to ensure thickness.
17. Be careful to watch, adjusting heat temperature to not let it burn.
18. Remove from heat and add in vanilla extract.
19. Cool for about 15-20 minutes before icing the cake.

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STRAWBERRY ICEBOX CAKE

What You'll Need

• Three lbs strawberries, sliced
• 14.4 oz box Honey Graham Crackers
• Three 8oz tubs Cool Whip

How to Make It

1. Each Cool Whip layer uses one whole tub (besides the first thin layer).
2. Each strawberry layer uses about One lb of sliced strawberries.
3. Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
4. Layer 5 graham crackers across the center of pan, then Two more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip ( just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries.
5. Place graham crackers on top of strawberries, then cool whip, then strawberries.
6. Repeat the layers One more time (Three times total) and you should reach the top of the pan.
7. I used Three layers of each + the first thin layer of cool whip.
8. You will finish with a layer of sliced strawberries.
9. Refrigerate for at least Four hours or overnight until the graham crackers have softened completely.
10. Serve chilled.

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SUPER LEMON BUNDT CAKE

What You'll Need

Lemon Cake

• Two quarter cups all-purpose flour
• Two quarter tsp baking powder
• One half tsp salt
• Four eggs
• Two cups sugar
• One tsp vanilla extract
• Two tbs lemon zest
• Two tbs + 2 tsp lemon juice
• One quarter cups whole milk
• 10 tablespoons unsalted butter, cubed

Lemon Glaze

• One half cups powdered sugar
• Three-Five tbs lemon juice

Lemon Sugar Topping

• One tbs lemon zest
• One tbs granulated sugar

How to Make It

1. Preheat oven to 350 degrees Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.
2. Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer (if you're using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.
3. In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick. Turn cake onto a large round platter or cake stand. (If using a 9x13 pan, do not remove cake, just place entire pan onto wire rack so underneath the pan can cool also.) Allow cake to finish cooling until warm to the touch.
4. While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes. If you don’t want the lemon zest on top of the cake, push the sugar through a fine mesh strainer, separating the two and discard the zest. If you don’t mind the zest on top of your cake (it will give it a nice pop of color!), then just set the mixture aside.
5. For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. (I like to keep mine slightly thick so it won’t thin out too much when I serve it over warm cake.)Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top.
6. Cake will stay soft and moist for 3 days stored in an airtight container.

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Salted Caramel Chocolate Fudge Cake

What You'll Need

• 225g (scant 2 cups) plain flour
• 350g (1 + 3/4 cups) caster (superfine) sugar
• 85g (2/3 cup + 1 tsp) cocoa powder
• One half tsp baking powder
• One half tsp bicarbonate of soda (baking soda)
• Two eggs
• 250ml (1 cup + 2tsp) buttermilk
• 125ml (1/2 cup + 1tsp)vegetable or sunflower oil
• Two tsp vanilla extract
• 250ml (1 cup + 2tsp) very hot coffee or boiling water

Salted Caramel

• 300g (1 1/2 cups) caster (superfine) sugar
• 60ml (1/4 cup) water
• 280ml (1 cup + 3tbsp) double cream
• 30g (2 tbsp) unsalted butter
• One half tsp - 1 tbsp sea salt flakes

Swiss Meringue Buttercream

• 200g (1 cup) caster (superfine) sugar
• Four egg whites
• 250g (1 cup + 1 tbsp) softened unsalted butter
• One tsp vanilla extract
• Six tbsp (or more to taste) salted caramel

Whipped Ganache

• 200g (7 oz) dark chocolate
• 200ml (3/4 cup + 1tbsp + 1tsp) double cream

How to Make It

1. Bake the cake the day before you want to ice it. Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line two 20cm/8in round tins.
2. Sift the flour, cocoa powder, baking powder and bicarb of soda together into a large bowl, stir in the sugar. In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla extract, pour into the dry ingredients and beat well until smooth and combined. Add the hot coffee, a little at a time, until it is all combined, the mixture will be very liquid, don't panic! Divide the batter between the tins and place in the centre of the oven, check after 35 minutes - a skewer inserted into the centre should come out clean or with a few moist crumbs, but no wet batter. They could take up to an hour to bake though, mine took 55 minutes, just check every 5-10 minutes after the 35 minute mark.
3. Once baked, remove to a wire rack, still in their tins, and leave to cool completely. Once cold, wrap the cakes in their tins in clingfilm and place in the fridge overnight, or for at least an hour. It is far easier to slice a cold cake in half neatly.
4. Make the salted caramel: Place the sugar and water into a deep, heavy-bottomed saucepan, bring to the boil and cook, swirling the pan, NOT stirring, until the sugar dissolves and the colour changes to amber. Remove from the heat and pour the cream - be careful as the caramel will bubble ferociously and rise up in the pan. When the bubbling stops, add the butter and whisk till combined, it may not be completely smooth at this point.
5. Return the pan to a medium heat and cook at a gentle simmer, whisking the whole time, for a couple of minutes until the caramel is smooth and free of lumps. Whisk in the salt, a little at a time, tasting as you go (CAREFULLY - the caramel is very hot!), until it's at the right level of saltiness for you. Make sure that the salt is actually fully combined, and not just sinking to the bottom, before adding more. Leave the caramel to cool completely, it can be made the day beforehand and stored in the fridge for up to a week.
6. To make the salted caramel swiss meringue buttercream, put the egg whites and sugar in an extremely clean heatproof bowl (use the bowl of your stand mixer if you have one). Place over a pan of simmering (not boiling) water (do not let the base of the bowl touch the water) and whisk with a hand whisk (not electric) until the sugar has dissolved completely and the mixture is warm to the touch, if you rub some of the mixture between your fingers it should be smooth and you shouldn’t be able to feel any graininess, this will take about five minutes. If you want to get technical about it the mix should reach 60°C/140°F on a thermometer.
7. Remove the bowl from the heat and attach it to your stand mixer with the whisk attachment or use an electric hand whisk, whisk the egg whites until it forms a thick, glossy, bright white meringue and is completely cool, the bottom of the bowl should feel cool to the touch, this will take about 10 minutes.
8. Once the meringue is cold, switch the mixer to a low speed and begin to add the butter, a tablespoon at a time, make sure that each addition is fully incorporated before adding the next; the meringue will deflate a little and may begin to look curdled, don’t panic! This is normal, just keep adding the butter gradually and whipping away and it will come back together. If, once all the butter has been added, your mixture is runny, the butter may have been too soft or the meringue still warm, just put the bowl in the fridge for 15 minutes or so then carry on whipping.
9. If, even after a decent amount of whipping, it still looks curdled, place about 4 tablespoons worth of the mixture in a small bowl and microwave for 10-15 seconds, it should become runny, pour this back into the bowl of buttercream, down the side of the bowl while whisking, continue to whisk for a few minutes and it should come back together. Once the buttercream is completely smooth and silky and all the butter has been incorporated, whisk in the vanilla extract and salted caramel.
10. Remove the cakes from the fridge and carefully, using a long, sharp serrated knife (like a bread knife) slice each one in half so you have four layers. Place one layer on a serving plate or cake stand and spread over just over a quarter of the buttercream, then drizzle over a tablespoon or two of the salted caramel (you can thin it with a little more cream or warm it VERY slightly until it becomes pourable if needed - I'm talking no more than 10 seconds in the microwave, do not let it become warm or it will melt the buttercream). Top with another layer of cake and repeat until you have three layers of buttercream; place the final layer of cake on top - use one of the bottom halves, upside-down, so that you have a flat top.
11. Spread the remaining scant quarter of buttercream thinly all over the cake, it does not need to be neat and you will be able to see cake through the buttercream but try to get it fairly smooth and cover the cake evenly; this is your crumb coat - it will stop cake crumbs from getting into your ganache. Place the cake in the fridge for at least fifteen minutes while you make the ganache.
12. To make the ganache, chop the chocolate and place in a heatproof bowl. Put the cream in a small pan and heat until just simmering, pour it over the chocolate, making sure that it is all covered; leave to stand for 5-10 minutes then stir until smooth. Leave the ganache until it has cooled to room temperature - it should have thickened slightly but still be liquid. Whisk with an electric whisk until it has lightened in colour and has the texture of thick whipped cream, do not overwhip or you will end up with chocolate butter...which sounds delicious but is not what we want here! Immediately spread the ganache all over the cake - work fairly quickly as it doesn't take long for it to start to set.
13. To finish, drizzle over the remaining salted caramel.

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Chocolate Italian Love Cake

What You'll Need

• One package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
• Two lbs. ricotta cheese
• Four eggs
• ¾ cup sugar
• One tsp. pure vanilla extract
• One (5.1 oz.) package instant chocolate pudding mix
• One cup cold milk
• eight oz. Cool Whip

How to Make It

1. Preheat your oven to 350*F and spray a 9x13 inch pan with nonstick spray.
2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4. *The following directions are correct. The layers switch during the baking time!
5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly.
6. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter.
7. Spread to cover the cake batter as best as you can.
8. Bake the cake at 350* for 1 hour.
9. Remove from the oven and allow to cool completely before frosting.
10. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined.
11. Carefully, fold the Cool Whip into the pudding until combined.
12. Spread the pudding mixture over the top of the cooled cake.
13. Cover the cake and refrigerate at least 6 hours before serving.
14. It tastes even better the next day.
15. ENJOY!

Coconut Cake

What You'll Need

• Three cups (360g) cake flour
• One Tbsp baking powder
• One half tsp salt
• Two cups (396g) granulated sugar
• Three quarter cup unsalted butter, at room temperature
• One quarter cup canola oil
• 1/3 cups well shaken canned coconut milk, at room temperature*
• Two large eggs, at room temperature, yolks and whites separated
• One tsp coconut extract
• One half tsp vanilla extract
• Four large egg whites, at room temperature
• 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

• 12 oz. cream cheese, nearly at room temperature
• 3/4 cup unsalted butter, at room temperature
• One tsp coconut extract
• Five cups (596g) powdered sugar
• One half cups shredded coconut

How to Make It

For the cake:

1. Preheat oven to 350 degrees.
2. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
3. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds.
4. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined.
5. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts.
6. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
7. In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
8. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes.
9. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
10. Frost top of one layer, add another layer and frost then top with last layer and frost top and sides.
11. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up - not a must).
12. Store in an airtight container.

For the Coconut Cream Cheese Frosting:

13. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract.
14. Add powdered sugar and whip on medium speed until smooth and fluffy.
15. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).

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CROCK POT CHEESY PASTA AND BEEF CASSEROLE

What You'll Need

• 14. Five oz can diced tomatoes in basil, garlic and oregano
• One half cup chopped onion
• One half tsp dry mustard
• One half tsp pepper
• One half tsp salt
• One pound ground beef
• One pound penne pasta
• One quarter tsp garlic powder
• One quarter tsp onion powder
• One tbsp canola oil
• One tsp Worcestshire Sauce
• Two 8oz cans tomato sauce
• Two cups shredded cheddar cheese

How to Make It

1. Heat oil in a large skillet and brown beef
2. Transfer beef to crock pot, stir in onion, Worcestershire sauce, dry mustard, salt, pepper, garlic powder, onion powder, tomato sauce and diced tomatoes
3. Cover and cook on low for 8 hours
4. Cook pasta on stove top according to directions
5. Stir cooked pasta into beef mixture just before serving
6. Top with Cheddar cheese

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SLOW COOKER BEEF AND CHEESE PASTA

What You'll Need

• 10 oz. frozen spinach, thawed and cooked
• 15 oz. marinara sauce
• 15 oz. stewed tomatoes
• One half cup Parmesan cheese, shredded
• One half cups Mozzarella cheese, shredded
• One lb. penne/rigatoni/bow tie pasta, cooked al dente
• One tablespoon red pepper flakes
• One teaspoon basil
• One teaspoon garlic, minced
• One teaspoon Italian seasoning
• One teaspoon oregano
• One yellow onion, diced
• Salt and pepper to taste
• Two beef bouillon cubes
• Two lb. lean ground beef
• Two tablespoons sugar
• Two tablespoons Worcestershire sauce

How to Make It

1. Over medium high heat, brown the beef until cooked. Drain any fat
2. Remove beef and saute onions and garlic until onions are translucent
3. Transfer onions and beef to a slow cooker and pour in marinara sauce, tomatoes, seasonings, sugar and crumbled beef bouillon cubes
4. Stir to mix well and season with salt and pepper to taste
5. Cook on six hours on low
6. Add pasta, Parmesan and Mozzarella and stir to combine
7. Cook on high for 30 minutes
8. Mix in cooked or raw spinach leaves and stir well
9. Dish and serve hot

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Easy Pot Roast Crock Pot Recipe

What You'll Need

• Two to Three Lbs chuck roast
• Five potatoes cut into chunks
• One onions cut into chunks
• Four carrots (optional)
• Two Cups beef Stock or broth
• Two Cups water
• One half tsp garlic powder
• One half tsp onion powder
• One half tsp italian seasoning
• One quarter tsp salt to taste
• One quarter tsp pepper to taste

How to Make It

1. First cut all of the potatoes and onions into large chunks.
2. Using large chunks (about 2 inches square) makes sure they don’t turn to mush in the crock pot.
3. First add the Roast to the crock pot, then the potatoes and onions and carrots (if used).
4. Then add the seasonings over top.
5. Next add the beef stock. The roast should be covered in liquid so add water until it is covered.
6. Depending on your crock pot and how fast it cooks will depend on the time.
7. Mine is pretty hot so it took about 5 hours on high.
8. You will know it is done when you put a fork in it and it just falls apart.
9. Once it is done remove the roast, potatoes, onions, and carrots from the crock pot and enjoy.
10. You can use the juice over your roast or you can make a gravy by putting it on the stove and bringing to a boil while whisking in flour to the desired texture.

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PORK CARNITAS

What You'll Need

• Four pound boneless pork butt, fat trimmed and cut into 2 inch cubes
• One half tsp salt
• 3/4 tsp pepper
• One tsp ground cumin
• One onion, peeled and halved
• Two bay leaves
• One tsp dried oregano
• Two Tb fresh lime juice
• Two C water
• One medium orange, juiced and keep the spent halves

How to Make It

1. Adjust oven rack to lower middle position and heat to 300 degrees.
2. Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.
3. Bring the mixture to a simmer over medium-high heat, uncovered.
4. Once it simmers, cover pot and transfer it to the oven.
5. Cook until the meat falls apart when prodded with a fork, about 2 hours.
6. Remove the pot from the oven and turn on the broiler.
7. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.
8. Remove and discard everything from the pot except for the cooking liquid.
9. Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.
10. You should have about 1 C of liquid remaining when it is finished.
11. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.
12. Once the liquid has become a syrup, gently fold in the pieces of pork into the pot.
13. Try not to break up the pork any further.
14. Taste and add additional salt and pepper.
15. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat.
16. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.
17. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.
18. Serve immediately in a tortilla with all your favorite toppings.

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Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

What You'll Need

• Two pounds Pork tenderloin
• One teaspoon Ground sage
• One half teaspoon Salt
• One quarter teaspoon Pepper
• One clove Garlic; crushed
• One half cup Water
• One half cup Brown sugar
• 1 tablespoon Cornstarch
• One quarter cup Balsamic Vinegar
• One half cup Water
• Two tablespoons Soy sauce

How to Make It

1. Mix together the seasonings: sage, salt, pepper and garlic.
2. Rub over tenderloin. Place One half cup water in slow cooker; place tenderloin in slow cooker.
3. Cook on low for 6-8 hours.
4. hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
5. Heat over medium and stir until mixture thickens, about 4 minutes.
6. Brush roast with glaze Two or Three times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for One-Two minutes until bubbly and caramelized. Repeat Two to Three more times until desired crust is achieved.)
7. Serve with remaining glaze on the side.

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Garlic Cheese Bombs

What You'll Need

• One can of premade biscuits (10 pieces) (any type will work, I used Country Style)
• 20 cubes cheddar cheese (approx 4oz total)
• Three tablespoons butter
• One clove garlic, crushed
• 1/3 cup parmesan cheese
• Two teaspoons dried parsley

How to Make It

1. Preheat oven to 375 degrees.
2. Cut each biscuit in half and slightly roll out (don't worry about it being round). Place a cheese cube in the middle and wrap the biscuit dough around the cube ensuring the edges are sealed. Roll in your hands to make a ball shape.
3. Place butter & garlic in a small bowl and melt in the microwave about 12 seconds. In a separate bowl, combine parsley and parmesan cheese.
4. Dip each rolled biscuit into the butter mixture and then into the cheese mixture. Place on a parchment lined pan.
5. Bake 10-12 minutes or just until browned.

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Absolutely the Best Homemade Meatballs Ev-er!

What You'll Need

• One lb Ground beef, ground sirloin or ground pork (or a combination of the 2)
• One Large Garlic Clove (crushed)
• Salt & Pepper to taste
• One Egg (room temperature)
• 3/4 cup Water (room temperature)
• 3/4 cup Fresh Reggiano or Pecorino Cheese (grated)
• 1/2 cup Seasoned Breadcrumbs

How to Make It

1. Preheat oven to 375
2. Place meat in a tall mixing bowl and press into the bowl
3. Put garlic on top of meat and lightly rub the garlic around the top of the meat
4. Sprinkle with salt & pepper
5. Crack your eggs on top of the mixture
6. Remember- You have NOT stirred or mixed anything yet, you are layering
7. Pour the water over the mixture
8. Sprinkle the cheese over the water to make a top layer like a tablecloth
9. Cover the cheese with the breadcrumbs
10. Now you are ready to mix. Mix from the outside of the bowl to the middle and fold it in.
11. After you go around the bowl twice, the mixture should be mixed. Do NOT over handle the meat.
12. Roll into your preferred size meatball and place on a greased cookie sheet
13. Bake for 20 minutes, or until the top of the meatballs begin to brown
14. When baking is complete, place meatballs in a pot full of your favorite sauce and allow to simmer for at least 30 minutes.
15. Serve over your favorite pasta (mine is papparadelle) or on hoagie rolls

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Spaghetti and Meatballs Recipe

What You'll Need

• three slices white bread, crusts removed and diced or torn to pieces
• 2/3 cup cold water
• One lb lean ground beef (7% fat)
• One lb Sweet Ground Italian sausage
• One quarter cup grated parmesan cheese, plus more to serve
• Four cloves garlic, minced or pressed with garlic press
• One tsp sea salt
• One half tsp black pepper
• One large egg
• 3/4 cup all-purpose flour to dredge meatballs
• Light olive oil to saute (or use vegetable oil)

Ingredients for Sauce:

• One cup chopped yellow onion (1 medium onion)
• Four cloves garlic, minced or pressed with garlic press
• Two - 28 ounce cans crushed tomatoes (*see notes)
• Two bay leaves
• Salt & pepper to taste
• two Tbsp basil, finely minced, optional (**see notes)

Other Ingredients:

• One lb spaghetti, cooked aldente according to package instructions

How to Make It

How to Make the Best Italian Meatballs:

1. Combine bread pieces with ⅔ cup water and set aside 5 min then mash with a fork.
2. In a large mixing bowl add: 1 lb ground beef, 1 lb sausage, ¼ cup parmesan, 4 minced garlic cloves, 1 tsp salt, ½ tsp black pepper, 1 egg and mashed bread crumbs. Mix until well combined.
3. Form into 1½" meatballs (about a flat ice cream scoop of meat). Dredge/roll meatballs in flour, dusting off excess. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don't worry about cooking them through at this point).

How to Make Easy Marinara Sauce:

4. In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion stirring often until soft and golden (5 min). Add 4 cloves pressed garlic and stir 1-2 min until fragrant.
5. Stir in 2 cans of crushed tomatoes and 2 bay leaves. Bring to a light boil (stir to make sure it's actually boiling and not just sending bubbles to the surface).
6. Add meatballs back into the pan with tomato sauce, partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 30 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. Five minutes before your sauce is done, stir in chopped fresh basil and add salt and pepper to taste (I didn't feel it really needed the basil and didn't have to add any salt or pepper).

Finishing Details:

7. Cook pasta according to package instructions until aldente (or softer if your family loves it that way), drain and return to the empty pot.
8. Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with more parmesan cheese and fresh basil leaves if desired and serve hot.

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TACO SOUP RECIPE

What You'll Need

• Two lbs lean ground beef
• One medium yellow onion, chopped
• Two 15 oz cans stewed tomatoes - regular
• One 10 oz can rotel tomatoes
• One 14 oz can pinto beans
• One 14 oz can ranch style beans
• One 14 oz can corn kernels
• Two cups chicken or vegetable broth
• One cup water

How to Make It

1. Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder.
2. Drain.
3. Put all the other ingredients in the pot with cooked beef and cook for 1 hour.
4. You can top with grated cheese and crumbled tortilla chips if you like.

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COOKIES AND CREAM RECIPE

What You'll Need

• One bag Oreos, crushed
• eight oz cream cheese, softened
• One quarter cup butter
• One cup powdered sugar
• three cups milk
• Two sm boxes instant vanilla pudding
• One half tsp vanilla
• 12 oz Cool Whip, thawed

How to Make It

1. Cream together cream cheese, butter & powered sugar & vanilla.
2. In separate bowl mix milk & pudding chill until set.
3. Fold in cool whip after pudding has set.
4. Add cream cheese mixture, layer with Oreos... Chill until ready to serve!

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BAKED HONEY SOY CHICKEN

What You'll Need

• 15 chicken drumsticks
• 1/4 cup Asian rice cooking wine (Sometimes called distilled spirits of rice; not to be confused with sweet rice wine.)
• 1/4 cup good quality, regular (not light) soy sauce
• 1/4 cup pure honey
• 1/2 tsp freshly ground black pepper
• 2/3 tsp kosher salt

How to Make It

1. Using paper towels, thoroughly dry each piece of chicken. (Do not skip this step, as moisture from chicken will negatively affect results.) Use a fork to poke holes everywhere on all sides of chicken pieces.
2. Lay drumsticks in baking pans (may need to use 2 pans) making sure not to crowd pieces.
3. Evenly sprinkle kosher salt and black pepper over drumsticks.
4. In a bowl, combine cooking wine, honey, and soy sauce; stir well to incorporate.
5. Pour mixture evenly over drumsticks.
6. Rotate drumsticks to coat.
7. Let sit in for 1 hour at moderate room temp, rotating once in between.
8. Meanwhile, preheat oven to 350F, with rack on middle position.
9. Cover pans tightly with foil and bake 45 minutes.
10. Uncover pans and bake another 20-25 minutes, rotating drumsticks once in between to get a nice browning on all sides. Serve while warm, with sauce from the pan.
11. *Note: You can find Asian rice cooking wine in the Asian aisles of most major grocery stores nowadays.
12. I use Michiu brand, but any brand will work.
13. If you can't find it, you can try substituting with dry sherry.

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S'mores Stuffed Crescent Rolls

What You'll Need

• One can (eight oz) Pillsbury refrigerated crescent dinner rolls
• One cup chocolate chips plus more for drizzling
• One half cup mini marshmallows
• Powdered sugar, if desire

How to Make It

1. Heat oven to 350°F.
2. Separate and unroll perforated crescent roll dough.
3. Place about One Tablespoon of chocolate chips and One Tablespoon mini marshmallows on wide end of each triangle.
4. Roll up, starting at wide of triangle all the way to opposite end.
5. Seal edges by tucking under and place seam side down on ungreased cookie sheet. Bake at 350°F.
6. for 10-12 minutes or until golden brown. Sprinkle with powdered sugar or drizzle with melted chocolate.

To melt chocolate;

7. Place One half cup of chocolate chips in a glass measuring cup or bowl. Microwave for 20 seconds and stir.
8. Melt an additional 10 seconds and stir until lump free.
9. Careful not to burn chocolate.
10. Place melted chocolate in a sandwich bag and snip one corner.
11. Seal bag and drizzle with opened end over semi cooled crescent rolls.

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ITALIAN ROASTED POTATOES

What You'll Need

• eight medium potatoes, washed and cubed
• One half cup Parmesan cheese, shredded
• One quarter cup breadcrumbs
• One quarter cup olive oil
• One packet of Wish Bone Robusto Italian Dressing & Seasoning Mix

How to Make It

1. Preheat oven to 425 F degrees.
2. Wash and cut the potatoes in cubes.
3. Fill a medium pot with water, add the potatoes to it and cook the potatoes for about 10 minutes just until they are a little tender. Do not cook through.
4. In a bowl, mix the Parmesan cheese, breadcrumbs and Italian seasoning.
5. Drain the potatoes and toss with olive oil.
6. Sprinkle Italian mixture over the potatoes and toss, making sure each potato is coated with the mixture.
7. Bake for 30 minutes or until potatoes are golden.
8. Enjoy!

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