Swedish Meatballs

Sauce

1/3 C. Butter

1/3 C. Flour

2 C. Heavy whipping cream

15 oz. can beef broth

1 packet onion soup

1 tbs.. Soy Sauce

2 tsp. Dijon mustard

Make your favorite meatballs. This recipe is good for 2-3 lbs of meatballs.  On skillet melt butter. Then whisk in flour. Then add the remaining ingredients and let it thicken. Then add meatballs and let it cook for a little bit. Enjoy!

Submitted by Erin 

Tortellini Sausage Soup

 Ingredients

1lb Italian sausage

1 small yellow onion-diced

2 large carrots-peeled and diced

4 garlic cloves-chopped

1/4 C. flour

5 C. chicken broth

14 oz. refrigerated cheese tortellini

1 tsp. kosher sea salt

1/2 tsp. pepper (optional :))

1/2 tsp. Italian seasoning

6 oz. fresh spinach

2 C. heavy cream

Instructions

1. In a large stockpot set over medium-high, cook the sausage until browned.  Using a slotted spoon, transfer sausage to a paper towel lined plate; set aside.
2. Add onion and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for additional 2 minutes, or until fragrant, stirring occasionally to prevent from burning.
3. Whish in the flour and cook for 1 minute.  Gradually add in the chicken broth, whisk to combine.  Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.
4. Pat as much grease as possible off the sausage, then add it along with tortellini, salt, pepper, Italian seasoning, spinach, and heavy cream.  Simmer for 5 minutes, or until the tortellini is fully cooked.
5. Serve immediately with freshly grated parmesan, if desired.

Original recipe found here.

Submitted by Erin

Beer Bread

DOUBLE THE BATCH

Here's the recipe for Beer Bread:

3 cups Self Rising flour
a heaping 1/2 cup white sugar
1 can beer (just a standard can, I think 12 oz., of the cheapest beer you can get)

Directions
Mix ingredients together to form a sticky dough- Don't overmix! Spoon onto a cookie sheet that has been covered in aluminum foil and sprayed with cooking spray. Bake for 45 minutes at 375 degrees.

Submitted by Jessica Sims

Peanut Butter Cheese Ball

Ingredients
1 (8 ounce) pkg. cream cheese, softened to room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter
3 Tablespoons packed brown sugar
12 mini Reese's Peanut Butter Cups, coarsely chopped
Graham crackers, vanilla wafers, and/or apple slices for dipping

Instructions

1. Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixing bowl until combined.
2. Spoon onto a large piece of plastic wrap.
3. Bring up all four corners of the plastic wrap and twist tightly forming into a ball shape.
4. Freeze for about 1 hour or until it is firm.
5. Remove the plastic wrap and place it on a serving dish.
6. Gently press the Reese's Peanut Butter Cups into the ball so that is covers the top and sides.
7. Freeze for 2 hours or until almost firm.
8. Let thaw for 30 minutes before serving.
9. Serve with graham crackers, vanilla wafers, or apple slices.

Original recipe found here.
Submitted by Jessica Sims.

Yams--Candy

 Ingredients:

2 large yams

1 bag of mini marshmallows

1-2 C. brown sugar

1/2 C. Butter (1 stick)

Directions:

Boil yams until a fork is easily inserted.  Drain and cool.  When they are cool, peel skin off.  Cut into slices and put first layer in 8x8 pan.  Then top with a couple of marshmallows, sprinkle brown sugar and couple of pats of butter.  Layer until you run out of yams or the pan is full in this manner.  When you get to the top layer, sprinkle with brown sugar and butter but then cover in marshmallows.  Bake at 350 degrees for 15 minutes.

Submitted by Erin