Swedish Meatballs

We love these tasty meatballs and gravy served over rice.  Ready in 45 minutes.

Ingredients:
1 lb hamburger
1 1/2 cups Pepperidge Farm stuffing mix
1/2 cup chopped onion
1 egg
1/2 tsp salt
dash of pepper
2 cans cream of chicken soup
1 1/2 cups water

Directions:
Combine all ingredients except soup and water and mix into 1 1/2 inch balls.  Brown in frying pan turning each ball with a fork to brown three or four sides.  Drain fat, mix water and soup and pour over.  Cover and simmer on low heat for 30 minutes.  Serve over rice.

Soft Sugar Cookies

We love these thick and chewy sugar cookies.

Ingredients:
1 cup butter
3/4 cup sugar
1 egg
1 1/2 tsp vanilla
2 Tbsp milk
3 cups flour
1 tsp baking powder

Directions:
Cream together the first five ingredients.  Add four and baking powder.  Refrigerate dough for 1 hour.  Roll out dough to about 1/4 to 1/2 inch thick depending on how soft and chewy you like your cookies.  Cut with cookie cutters.  Bake at 400 degrees for 5 to 8 minutes.  Take out before cookies are brown.  Yield 21 cookies.

Frosting:
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla
1 tsp almond extract
evaporated milk to consistency desired
food coloring

Buttermilk Caramel Syrup

This syrup is delicious over the Whole Wheat Pancakes

Ingredients:
1 1/2 C buttermilk
1 C white sugar
1 C brown sugar
1/4 C butter
1 tsp baking soda (that's why you need the LARGE pan or it will boil over the top)
1 tsp vanilla

Directions:
Mix the buttermilk, butter, and sugars in a large saucepan until boiling. Remove from heat and add the baking soda and vanilla.  Store in the fridge in a recycled syrup container.

Broiled Tilapia Parmesan

Quick and tasty creamy Tilapia.  Ready in 15 minutes.  Serves 8.

Ingredients:
1/2 cup parmesan cheese
1/4 cup butter, softened
3 Tbsp mayonnaise
2 Tbsp fresh lemon juice
1/4 tsp dried basil
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
2 lbs. Tilapia fillets

Directions:

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Quick Soft Breadsticks

Finally perfected these by preparing them thicker and not rolling the dough to thin.  Ready in 35 minutes.  Makes approximately 18 breadsticks.

Ingredients:
1 cup warm water
3 Tbsp brown sugar
1 tsp salt
1/4 cup oil
3 cups flour
2 1/2 tsp yeast

Directions:
Make dough using your favorite method - bread machine, mixer or by hand.  Personally, it works best for me when I mix it  and knead it by hand.  Roll out into a 10x12 inch rectangle.  Cut into strips about 3/4 inch wide.  Give each strip a twist and place on a greased cookie sheet.  Let rise for at least 20 minutes or more if you have time.  Bake at 375 for 10-15 minutes.  Brush with butter and sprinkle with garlic salt and parmesan cheese.

Shrimp and Asparagus

My newest pasta recipe!  Gotta say, this is wonderful.  I loved how it kept nicely in the fridge and re-heated for leftovers.  Ready in 50 minutes.  Serves 8.  Try it with these Quick Soft Breadsticks.

Ingredients:
1 lb. fresh asparagus
1 (16 oz) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 Tbsp lemon juice
1 lb. medium shrimp - peeled and deveined
1 lb. fresh mushrooms, thinly sliced
1/2 cup grated parmesan cheese
salt and pepper to taste

Directions

1. In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
2. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
3. In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
4. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
5. Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

Cheeseburger Soup

My son loves this!  I can't decide if I like the basil & parsley in or out of the recipe.  Ready in 50 minutes.  Serves 8.

Ingredients:
1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp dried basil
1 tsp dried parsley
4 Tbsp butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup flour
2 cups cheddar cheese (cubed or shredded)
1 1/2 cups milk
1/4 cup sour cream

Directions:

1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.