Meatballs in Sauce au Gratin These meatballs melt in your mouth everyone want the recipe you are going to fall in love with these I guarantee it!! Sauce- 4 tablespoons extra virgin olive oil 8 garlic cloves peeled and smashed (not chopped) 28 oz. can crushed tomato with basil Meatballs 1 pound ground beef 80/20 ¼ cup onion diced small 2 garlic cloves minced ¼ cup ricotta cheese ¼ cup parmesan cheese ½ cup panko bread crumbs 1 egg Pinch salt & pepper 1 ½ cup mozzarella shredded cheese In a deep pan with a lid on medium high heat add oil and 8 garlic cloves brown garlic on both sides until a light golden color. Add crushed tomatoes mix well and cover. Lower to medium heat and let it simmer while you make the meatballs. To a large mixing bowl add all remaining ingredients except for the mozzarella cheese. Mix until well incorporated and form into 9 meatballs. Place meatballs directly into the sauce, cover and let them cook 8 minutes. After meatballs have been cooking for 8 minutes turn the meatballs cover and cook an additional 8 minutes. Top each meatball with mozzarella cheese cover until cheese has melted. Serve with pasta.

Bison Filet Spaghetti with Cognac Whipped Cream

Next time you invite your friends and you want to impress they make them my newest creation you can substitute with beef filet mignon if you do not have bison in your area you are sure to impress them or just cut the recipe in half and make it for date night with your honey!! Trust me on this one and it is super easy I promise!! Bon appétit!

½ pound multigrain spaghetti 1/3 cup olive oil 1/3 cup butter 4 cloves garlic minced 1/3 cup Italian parsley finely chopped ½ cup fried onions 4 bison filets 1 tablespoon paprika ¼ teaspoon chili powder ½ teaspoon salt ½ teaspoon pepper 2 tablespoons olive oil 2 sprigs rosemary 2 tablespoon butter 1 cup heavy cream 1 ½ oz cognac 3 tablespoons ketchup Mix paprika, chili powder, salt and pepper. Rub seasoning on both side of filets let sit 10 minutes. In a sauté pan on medium high heat add olive oil when hot add filets cook 2 minutes turn and cook additional 2 minutes. To filets add rosemary and 2 tablespoons butter place filets in oven and bake 2 minutes. Remove filets from oven coat filets with brown butter cover with foil and let filets sit 5 minutes. Cook spaghetti according to package. In a deep sauté pan add 1/3 cup olive oil and 1/3 cup butter and sauté garlic for 3 to 4 minutes add parsley, cooked spaghetti and fried onions mix to coat spaghetti well. In a medium bowl add cream and with a hand held mixer, mix until cream becomes whipped cream. In a separate bowl mix ketchup and cognac together and slowly incorporate cognac ketchup mixture into whipped cream. To plate place spaghetti on plate top with a filet and a doll up cognac whipped cream also pipe 4 small doll up cognac whipped cream on the side of the plate it melts into a succulent sauce. Bon Appétit!

Pumpkin Season is here!

Pumpkin Caramel Almond Cheesecake 1 ½ cup crushed graham crackers 2 tablespoons sugar 1/3 cup melted butter 2 (8oz) packs cream cheese softened ¼ cup sour cream ¾ cup sugar 3 eggs 1 cup pumpkin pure ½ teaspoon pumpkin spice 1 teaspoon vanilla ½ caramel topping 1/3 cup sliced almonds Preheat oven 350 degrees. In a small bowl mix first three ingredients. In a 9 inch spring foam pan sprayed with non stick cooking spray add graham cracker crust and pat down tight. In a large mixing bowl add the next 7 ingredients and with hand mixer mix well until nice and smooth batter. Pour on top of crust bake for 45 minutes. Let cheesecake cool for 15 minutes top with caramel topping and almond slices. Refrigerate 8 hours.

Decadent Raspberry Hot Pudding Cake

2 7oz. Martha White Wildberry muffin mix ½ teaspoon cinnamon 1 ½ cup sugar 1/3 cup melted butter 1/2 cup milk 2 navel oranges juiced and zests 12 oz. raspberries Preheat oven at 350 degrees. Spray a 9 inch baking pan with cooking spray. In a small sauce pan on medium heat add orange juice, zests and 1 cup of sugar bring to a boil until the sugar is melted. In a mixing bowl add muffin mixes 1/2 teaspoon cinnamon, ½ cup sugar, melted butter and milk. Mix until well incorporated. Place raspberries at the bottom of the baking pan top with muffin batter and carefully pour the hot orange sauce over the cake. Bake 40 to 50 minutes or until toothpick is inserted into the middle of the cake and comes out clean. Let it rest 10 minutes serve with whipped cream or ice cream.

Can you say Labor day and Tropical Potato Salad !!!!!!!!!! You are going to love this one!!

Smokey Tropical Potato Salad 1 ½ pound petite red potatoes ½ cup celery chopped 1/3 cup red onion chopped fine ½ cup sweet red pepper chopped 1/3 cup Italian parsley chopped fine 1 mango peeled and diced 1 tablespoon lemon juice ½ teaspoon sea salt ½ teaspoons cracked black pepper 2 chipotle peppers in adobo sauce chopped fine ½ cup light ranch dressing On stove top in a pot of salted water boiled potatoes skin on until fork tender. Drain and set aside to cool. In a large mixing bowl toss mango with lemon juice and add celery, onion, red pepper and parsley. Diced potatoes in ½ inch cubes and add to vegetables season with sea salt & pepper. In a small mixing bowl mix chipotle peppers with ranch dressing add to the potatoes and vegetables. Mix until all is well incorporated and coated with dressing.

Strawberry Filled Poppers with Chocolate Sauce

8 oz. Pillsbury crescent rounds 4 teaspoons Smucker’s strawberry jam 2 cups Crisco Pure Canola oil 1/3 cup sugar ½ cup Jiff chocolate flavored hazelnut spread On a cookie sheet lined with parchment paper press each rounds into a 3 inch circle. Spoon 1/2 teaspoon of jam in the center of each circle. Wrap and pinch dough around the filling and seal good while forming a popper. Repeat for all and place in freezer for ten minutes. Place seam side down on cookie sheet and place in freezer for 10 minutes. Add oil to a deep frying pan at least 1 ½ inch high and bring to a 350 degrees. Take poppers out of the freezer and fry for 1 to 2 minutes or until nice and golden turn and brown the other side. Remove poppers and place on paper towel to drain excess oil. In a shallow bowl add sugar and gently roll hot poppers to coat well. In a microwave safe bowl on high microwave hazelnut spread for 25 to 30 seconds. Dip warm popper is chocolate sauce.

Slow Cooker Meal

Stewed Chicken Ratatouille 8 chicken drumettes ½ cup flour ½ teaspoon garlic powder Salt & Pepper to taste 3 tablespoon olive oil 2 tablespoons butter 14.5 oz can Rotel tomatoes and green chilies 1 cup chicken broth 1 zucchini chopped 2 cups fresh broccoli florets In a zip lock bag mix flour, garlic powder, salt & Pepper toss the drumettes to coat well. In a sauté pan on medium high heat add olive oil and butter until melted. Add coated chicken drumette and lightly brown each side. Spray a slow cooker with cooking spray add drumettes top with rotel tomatoes and chicken broth top with chopped vegetable. Cook on low 8 hours.