Meatball Sub Casserole

Ingredients
1 loaf Italian bread, cut into 1″ slices
8 oz. pkg. cream cheese, softened
1/2 C mayonnaise
1 tsp. Italian seasoning
1/4 tsp. pepper
2 C shredded mozzarella, divided
1 pound pkg. frozen meatballs, thawed
28 oz. jar spaghetti sauce
1 C water

Directions
1. Preheat oven to 350 degrees.
2. Arrange bread in a single layer in an ungreased 9×13 pan; set aside.
3. Combine cream cheese, mayonnaise and seasonings; spread over bread slices. Sprinkle with 1/2 C cheese
3. In a bowl, combine spaghetti sauce and water. Gently stir in meatballs and spoon over bread slices. Sprinkle remaining cheese over top.
4. Bake, uncovered for 30 minutes.

Chocolate Mocha Turtle Cake

Ingredients
Unsweetened cocoa powder
1 egg, lightly beaten
1 C buttermilk
2/3 C oil
2 C flour
1 3/4 C sugar
1/2 C unsweetened cocoa powder
1 Tbsp. baking soda
1 tsp. salt
1 C brewed hot coffee
2 (16 oz.) cans chocolate frosting
1 1/2 C pecan halves, toasted
3/4 C caramel ice cream topping

Directions
1. Preheat oven to 350 degrees. Grease three 9″ pans. Line bottom of pans with parchment paper. Grease paper then dust with cocoa powder. Set pans aside.
2. In a small bowl, stir together egg, buttermilk and oil; set aside. In a large bowl, stir together flour, sugar, 1/2 C cocoa powder, baking soda and salt. Gradually add buttermilk mixture, beating until combined. Gradually beat in hot coffee. Pour batter into prepared pans; spreading evenly. The layers will be shallow.
3. Bake for 25-30 minutes or until toothpick inserted near center comes out clean. Cool cakes on wire racks for 10 minutes. Loosen sides from pans; invert cakes on racks and remove from pans. Peel off paper and cool completely.
4. When cakes are cool, place one layer top side down on serving plate. Frost this layer with 3/4 C frosting, pushing it out slightly at the edges to create a ripple effect. Place 1/3 C pecans on top of frosting; then top with 1/4 C caramel topping. Repeat with other 2 layers. Chill 1-2 hours before serving.

Apple Cake

Ingredients
2 eggs, room temperature, lightly beaten
2 3/4 C flour
1 1/2 tsp. cinnamon
3/4 tsp. baking soda
1/4 tsp salt
2 1/2 C peeled and chopped Granny Smith apples
1 tsp lemon juice
1 1/2 C sugar
1 C oil2 tsp. vanilla
1 C chopped pecans, toasted, optional
powdered sugar, optional

Directions
1. Preheat oven to 350 degrees. Grease and lightly flour a 10 inch Bundt pan.
2. In a medium bowl, combine flour, cinnamon, baking soda and salt. Set aside. In another bowl toss apples with lemon juice. Set aside.
3. In a large bowl, stir together sugar, oil, eggs and vanilla. Beat with electric mixer on medium speed for 2 minutes. Add the flour mixture and beat on low speed just until combined. Fold in the the apples and pecan (if using). The batter will be thick. Spoon into prepared pan.
4. Bake for 1 hour or until toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Carefully remove cake from pan. Cool the cake thoroughly on wire rack.
5. Cover and store cake in fridge. Until ready to serve. Sprinkle with powdered sugar if desired.

Roasted Carrots and Potatoes

Ingredients
2 pounds tiny new potatoes
3 medium carrots, cut into bite-size pieces
2 Tbsp. fresh chives, snipped
1 Tbsp. fresh oregano, snipped
1 Tbsp. fresh parsley, snipped
2 Tbsp. fresh rosemary, snipped
1 tsp. fresh sage, snipped
3 cloves garlic, minced, optional
2 Tbsp. butter, melted
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper

Directions
1. Preheat oven to 400 degrees. Spray a 9×13 pan with cooking spray.
2. Wash and quarter potatoes, place in prepared pan and add carrots.
3. In a small bowl, toss together chives, oregano, parsley, rosemary, sage, garlic (is using), butter and oil. Drizzle mixture over potatoes and carrots and toss gently to coat. Sprinkle with salt and pepper.
4. Bake, uncovered for 30 minutes. Stir vegetables. Bake, uncovered for and additional 15-20 minutes or until potatoes are tender.


Swiss-Topped Cauliflower Soup

Ingredients
2 medium onions
4 whole cloves
4 C water
2 (10 1/2 oz.) cans condensed chicken broth
3 medium leeks, white portion only, sliced
3 medium carrots, sliced
1 tsp salt
1 tsp marjoram
1/2 tsp celery seed
1/2 tsp ground nutmeg
1/4 tsp. white pepper
1 medium head cauliflower, broken into florets and thinly sliced
1 Tbsp. cornstarch
1/2 C heavy whipping cream
2 egg yolks, beaten
1/2 pound Swiss cheese, cut into strips

Directions
1. Quarter 1 onion; stuff the cloves into the second onion. In a large saucepan, combine, combine water and broth; add onions, leeks, carrots and seasonings. Bring to a boil. Reduce heat and simmer for 15 minutes. Add cauliflower and simmer, uncovered for 30 minutes or until vegetables are tender. Remove from heat.
2. In a small bowl, combine cornstarch and cream until smooth, stir in egg yolks. Stir a small amount of hot soup into the cream mixture. Return all cream mixture into the soup pot, stirring constantly. Simmer, uncovered, for 15 minutes. Discard the whole onion.
3. Ladle soup into individual, oven proof dishes. Top with cheese strips. Broil about 4-6 inches away from heat for 3-5 minutes or until cheese is bubbly. Serve immedietly.

Meatball Pasta Soup

1 C uncooked spiral or shell pasta
32 frozen Italian meatballs, thawed. (about 1 pound)
2 (14 1/2 oz.) cans chicken broth
1 (28 oz.) can diced tomatoes, undrained
1 1/2 C frozen slice carrots, thawed
1 (16 oz.) can kidney beans, rinsed and drained
1 (14 oz.) jar meatless spaghetti sauce
1 (4 1/2 oz.) sliced mushrooms, drained
1 C frozen peas

Directions
1. Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup pot. Bring to a boil; cover and simmer for 5 minutes. Drain pasta and add to the soup; heat through..

French Bread Pizza Soup

Ingredients
2 (14 1/2 oz.) cans diced tomatoes
2 (10 3/4 oz.) cans condensed tomato soup, undiluted
2 1/2 C water
1 (3 1/2 oz.) pkg. sliced pepperoni
1 medium red pepper chopped
1 medium green pepper, chopped
1 C sliced fresh mushrooms
2 garlic cloves, minced
1/2 tsp. sage
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper to taste
10 slices French bread, toasted
1 1/2 C (6 oz.) shredded mozzarella, shredded

Directions
1. In a large soup pot, bring tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender.
2. Ladle into individual, ovenproof bowls. Top with a slice of bread and sprinkle with cheese. Broil for 4 inches from the heat source until the cheeseks melted and bubbly.

Italian Pasta Soup

Ingredients
1 1/2 pounds ground beef
8 C water
2 (14 1/2 oz.) cans Italian stewed tomatoes
2 C diced carrots
1 1/2 C diced celery
1 C chopped onion
1 (8 oz.) can tomato sauce
1 envelope onion soup mix
1 Tbsp. sugar
1 1/2 tsp. Italian seasoning
2 cloves garlic, minced
2 bay leaves
1 tsp pepper
3 C cooked elbow macaroni
1 (15 oz.) can garbanzo beans
1/2 C green or red pepper, chopped

Directions
1. In a large soup pot, cook beef over medium heat until no longer pink; drain. Add water, tomatoes, carrots, celery, onion, tomato sauce, soup mix and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for one hour.
2. Stir in macaroni, beans and peppers, heat through. Discard bay leaves before serving.



Corned Beef and Cabbage Soup

Ingredients
6 celery stalks, chopped
4 medium carrots, sliced
2 C peeled cubed potatoes
5 C water
3 C cooked corned beef, diced
2 C cooked cabbage, chopped
1 tsp. dill weed
1 tsp salt
1 tsp seasoned salt
1/2 tsp white pepper

Directions
1. In a large stock pot, combine celery, carrots, potatoes and water and bring to a boil. Reduce heat; cover and simmer for about 20 minutes or until vegetables are tender.
2. Stir in remaining ingredients. Cover and simmer for 15-20 minutes or until heated through.