Delicious Spaghetti and Meatballs!

Spaghetti in our house is usually pretty plain. In fact it consists of pasta, store brand sauce, and if we're lucky some ground beef. We usually...if not always have it because I'm rushed for time, or I forgot to pick up a needed ingredient from my previous shopping trip that goes to a better (most of the time yummier) meal. Its my quick go to meal when I'm in a pinch.
Last night, after attempting 3 other meals, then realizing I was missing one ingredient for each, decided I would try and tackle spaghetti and meat balls...I had time, and wasn't rushed either (which is a big thing in our house with 5 littles.) I'm not know to make meat balls, since they take time to make, roll, cook yada, yada, yada...
So to my (and my entire families) surprise they came out REALLY good. (like crazy good folks)

I can't keep this recipe to my self. I had the items on hand, and I had time...so I started throwing in some of this and that into bowl and mixed it all together to made these...

**Update**
I bought some sub sandwich rolls, and made meat ball sandwiches-delicious!! You would just cook the meat balls the same way, minus the spaghetti noodles, toast the sandwich rolls, scoop some meatballs and sauce on, and top with parmesan cheese. (Ive also seen people add slices of provolone cheese to their meatball subs.)

Delicious Spaghetti and Meatballs

1.5 lbs ground beef
2 cloves garlic minced
2 eggs
1/2-3/4 cup plain bread crumbs
a little salt and pepper
3 tabl. milk
2 tabl. olive oil
Your fav. store bought spaghetti sauce
1 lb spaghetti noodles


Cook pasta according to the directions. In a bowl, mix together everything but the olive oil, sauce, and noodles. Heat a large pan with the oil over med. heat. Using a cookie scoop, (so they're all the same size) scoop and shape meat balls into balls, and drop them into the hot pan.
Allow them to brown on each side for 3 minutes, then pour in your sauce, and simmer covered for 20 min.
Serve over spaghetti, and enjoy!

German Pancakes

"German Pancakers" are a BIG hit in this house. Its one of those recipes you try and think that no one would like it, then every LOVES it and wants more but you only made one pan so as mom you have to sacrifice your plate...Won't make THAT mistake again. I now have to make 2 batches to feed my family. Oh and be sure you have enough syrup. I always like to drowned my plate in a healthy dose of syrup. Syrup makes me happy lol!

6 eggs
1 c. flour
1 c. milk
1 tabl. vanilla
4 tabl. butter
Your fav syrup

Pre heat your oven to 350. Whisk eggs, add flour, milk and vanilla. Melt butter and pour in a 9"x12" glass baking dish and spread around the bottom. Pour your egg mixture in the baking dish and bake 40 min.
You'll know its done when it has large bubbles and is curled up on the sides.

Broccoli Casserole

• This is by FAR the BEST ever broccoli casserole I have ever had the pleasure of eating! This recipe has been in my family for over 25 years. Not sure where it originated from, but holy moly is it good!
  Broccoli is one of my favorite veggies, so it is exciting to eat this. I know-weird-o right? I look forwards to this dish each Thanksgiving, in fact my brother and I fight over who gets the left overs...why are there left overs when its supposedly the BEST by FAR you ask? Because I double, sometimes triple this recipe so I'll have leftovers and I'll be able to enjoy it the next day. So when you make it, you may want to double it...just sayin'!

• Broccoli Casserole 
• 
  
• 1 1/2 C water
• 1 stick butter
• 4 tabl. diced onion
• 1 bag frozen broccoli florets
• 1 1/2 c instant rice
• 1 can cream of celery soup
• 1 8 oz. jar cheez whiz
• 
  
• Pre heat oven to 350. Bring water to a boil, add butter, onion, and broccoli. Boil for 5 min then remove from heat. Add rice and let stand for 5 minutes covered. Add soup, and cheez whiz. Bake 40 min. Uncover dish for the last 15 minutes if you want it crispier.

Roasted Acorn Squash Soup

Delicious! That's what this soup is...was. I saw some acorn squash at the grocery store on sale and decided to have a go at making some soup with it. I've never had acorn squash soup before, and after this I know it will be on my menu often. Such a great fall lunch! You can have it for dinner too...but why wait?

My only disappointment was not making a double batch. Next time my friends!

My daughter recently had roasted pumpkin seeds, and when she saw the seeds inside the acorn squash, she asked if we could roast them...Ummm not sure if you can. Never heard of roasting them before, but now I'm curious and will search it.

Delicious recipes like this, makes me wish I were a better photographer. I can snap shots of my family and have them turn out great but with food...NOPE!  I hope you enjoy the recipe. 

Roasted Acorn Squash Soup

1 Acorn Squash
1 tabl olive oil
2 tabl butter
1/2 medium onion-chopped
1 garlic clove-minced
1-1/2 c. chicken broth
1/2 c. heavy cream
1/4 tea cinnamon
1/8 tea allspice
1/4 tea salt


Heat oven to 400F. Cut the acorn squash in half, scoop out the seeds with a spoon, and brush on 1 tablespoon of olive oil.
Roast the squash in the oven cut sides down for 45 min. Remove from oven and allow to cool for 15 min.
Meanwhile melt butter in a pan over medium low heat, and add onions. Sauté onions until translucent, then add the garlic. Cook about 2 min.
Scoop out the inside of the squash into a blender, add the onion/garlic mixture, and chicken stock and blend for 2 minutes. Add the seasonings, salt and heavy cream and blend for another 2 minutes.
At this point I added my finished soup to a pot to heat before I served it. And let me tell you, my kids ate this all! 2 of my kids are picky eaters, so I was surprised!

*There are so many things you can do to jazz this dish up, crumbled bacon, parmesan cheese,  roasted chopped cauliflower or carrots for more texture...

Chicken Cordon Bleu Casserole

Funny how the one day I make one of THE MOST AMAZING DINNERS EVER, the hubs is out of town working lol! Poor guy! I sent him pictures, and ranted on and on about how great this tasted. 

I pulled this meal together in about 25ish minuted minus the baking time. The first time I made it, I followed the directions exactly, it turned out so so, then tonight I made it again, (wanted to give it a second try) I tweaked the ingredients and with held some...I cant believe how great this turned out. The hubs comes back in 2 days, and I'm planing on making this again!

1 lb Rotisserie chicken shredded
1/2 lb sliced ham (lunch meat) chopped
8 slices swiss cheese
4 tabl butter
4 table flour
3 c milk
1 heaping tabl dijon mustard
1 1/2 tea salt
1/4 tea paprika
1/4 tea pepper
6 tabl butter
1 1/2 c panko
3/4 tea Lawry's seasoning salt
1 tea dried parsley

Heat your oven to 350.
While your oven is heating, begin making your sauce by melting the 4 tabl butter in a med sauce pan. Once melted add flour, whisk and cook for 1-2 min. Slowly whisk in your milk, add the mustard salt, paprika and pepper. Bring to a simmer and turn off once its thickened.
Sprinkle the chicken on the bottom of a 9 x 13" baking dish. Next evenly sprinkle the ham over, and layer with the sliced cheese. Pour the sauce over the cheese, making sure everything is completely covered (don't want anything getting jealous).
Next melt your butter in a dish in the microwave, add the Panko and stir well. Mix in the seasoning salt and parsley. Sprinkle evenly over the casserole and bake for 40 min. (top should be nice and golden)