SWEDISH MEATBALLS

https://www.artandthekitchen.com/swedish-meatballs/

Such a tasty and simple (simple if you buy frozen prepared meatballs) dinner!

PREP TIME: 20 MINUTES  COOK TIME: 30 MINUTES TOTAL TIME: 50 MINUTES

AUTHOR: LAUREEN KING

This amazing recipe for homemade Swedish Meatballs starts with a best ever meatball recipe! The meatballs are then smothered in a rich creamy gravy sauce.

INGREDIENTS

1 lb ground beef
1/4 cup panko bread crumbs
1/4 cup milk
1/2 cup chopped onion
1 clove garlic minced
1 tbsp fresh oregano chopped or 1 tsp. dry oregano
1 egg
1 tbsp olive oil

OR BUY COSTCO FROZEN ITALIAN MEATBALLS AND HEAT THEM UP AND ADD THEM TO THE SAUCE RECIPE BELOW!

5 tbsp butter
3 tbsp flour
2 cups beef broth warmed up
1 cup heavy cream
1/2 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp pepper

INSTRUCTIONS

In small bowl combine panko bread crumbs and milk. Let sit for 10 minutes until bread crumbs have soaked up milk.
In large skillet heat 1 tbsp. olive oil with 1 tbsp. butter, medium heat.
Add onions and sauté until translucent, about 5 minutes, add garlic and oregano and sauté for another 1-2 minutes.
In large bowl, combine ground beef sautéed onion, garlic and oregano.
Mix in salt, pepper and egg, combine until egg is mixed in.
Add bread crumbs to meat mixture and combine well.
Use a tablespoon or scoop to make equal sized meatballs. Recipe makes approximately 20.
Reheat skillet used to sauté onions and garlic, adding a bit more olive oil and butter if needed.
On medium heat, brown meat balls on all sides, carefully turning so they don't break apart.
Don't overcrowd skillet with meatballs, work in batches.
Transfer meatballs to baking sheet and keep warm in oven while making sauce.

SAUCE RECIPE INSTRUCTIONS

Add 4 tbsp. butter to skillet, when melted whisk in flour, cook until golden brown.
Slowly stir in heated beef broth, cook at temperature that keeps sauce at slow bubble.
Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens at bit.
Add meatballs into sauce, cover and simmer on low heat for about 10 minutes. Season to taste.
Serve with egg or broad noodles or mashed potatoes.

Bow Ties with Sausage, Tomatoes and Cream

http://allrecipes.com/recipe/26257/bow-ties-with-sausage-tomatoes-and-cream/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201

My family LOVES this recipe!!!

Recipe by: Linda Caroline "A friend gave this recipe to me a few years back, and my family can't seem to get enough of it. It sounds strange with cream in it, but that just enhances the flavor and texture. This is a very easy recipe."

6 servings
656 cals
Prep 15 m
Cook 30 m
Ready In 45 m

Ingredients

1 (12 oz) pkg Bowtie Pasta (or any other pasta shape)
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Baked Ham and Cheese Party Sandwiches

http://allrecipes.com/recipe/216756/baked-ham-and-cheese-party-sandwiches/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201

We think that these are DELICIOUS!

Prep 15 m
Cook 20 m
Ready In 35 m

24 servings 208 cals each

Recipe by: LisaT "These small, delicious sandwiches are perfect for any party. They are so good that even the pickiest of eaters will eat these."

Ingredients

3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon dried minced onion
24 mini sandwich rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Zucchini Coconut Bread 
or
WOW, "What is this goodness I'm eating?" Bread!

So I was looking for a sweet recipes for my zucchini that went crazy in my garden! It was my first year growing it and I am so happy with the results and the deer didn't even try to eat them! I have already made Zucchini Chocolate Chip bread with some, and I loved that, but there is something I love even more about this recipe. I wanted to have something coconutty but still use up my Zucchini and also have a sweet lemon zing to it. I found this recipe and made some alterations from others recommendations and fell in love with the recipe. I hope you enjoy it as much as I did (at least until I wear it on my hips because I lack self-control)!

The original base recipe came from the food.com website. 

http://www.food.com/recipe/zucchini-coconut-bread-15826?ftab=tweaks

I took others suggestions and tweaked it and came up with a slight variation on the recipe.

SERVINGS 24
YIELD 2 loaves

Ingredients 

3 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoons vanilla
1 teaspoon coconut extract
1 teaspoon cinnamon
1 cup coconut oil
3 eggs, beaten
1 cup shredded coconut or 1 cup shredded flaked coconut
2 cups raw unpeeled grated zucchini
1⁄2 cup walnuts (optional, I did not add)
Fresh lemon Juice (I didn't try this yet but you could try adding a few tablespoons)

Glaze

1/2 freshly squeezed lemon
~1 TLBS butter
Powdered Sugar (add enough to make it the consistency you want, mine was more thick than runny)
~1-2 TLBS Milk

Directions

Preheat oven to 325 degree F.
Grease and flour 2 loaf pans or use muffin tins. I personally loved the mini muffins I made.
Combine all ingredients in mixing bowl.
Mixture will be very thick.
Pour equal amounts of batter into 2 loaf pans.
Bake 1 hour and 15 minutes or until done or depending on the pan you use adjust cooking time.
Poke small holes in the top of the bread and spread glaze over the top. Or you can wait till they are cool and do the same thing.
ENJOY this sweet morsel of goodness!