Porcupine meatballs

1 lb hamburger
1/2 c. rice (or 1 c. minute rice)
dash of worcestershire sauce or soy sauce
1 tsp garlic salt
salt and pepper
dash italian seasoning
1/4 c. finely chopped onion
mix together and form meat balls

Brown

add 1 can tomato soup
3/4 can water

cover and simmer for 30 minutes

Raspberry coffeecake

I got this recipe from Heather White's blog, and it is oh so yummy! Thanks Heather!

RASPBERRY COFFEECAKE
1 1/2 C. sugar
1/2 C. shortening
1/2 C. butter or margarine
1 tsp. vanilla
4 eggs
1 tsp. almond extract
3 C. flour
1 1/2 tsp. baking powder
1 can raspberry pie filling (any flavor pie filling will work)

Mix first 8 ingredients. Spray 9x13 pan with cooking spray. Press 2/3 of batter into bottom of pan. Spread pie filling evenly over batter. Dollop the rest of the batter over the top. (It's pretty sticky, so I take little balls of it, smash it flat like a pancake and then lay it on top. I do this over the entire surface so that it covers more space than just dropping little drops here and there.) Bake at 350 degrees for 35-40 minutes. Drizzle runny icing over the top as soon as it comes out of the oven. (To make icing, mix 3 C. powdered sugar, 1 cube margarine (melted), 1 tsp. vanilla & milk - prepare it RUNNY so that it pours easily over the top of your coffeecake.)

Lemon Basil Pasta

8 oz linguine
2 T melted butter
2 T lemon juice
2 tsp basil leaves
3/4 tsp garlic salt or garlic powder
1/4 tsp black pepper
1/4 c grated parmesan cheese
2 c. cooked, cubed chicken

Cook pasta according to package directions, drain and return pasta to pan. In small bowl, combine butter, lemon juice, basil, garlic and pepper. Toss with cooked pasta, add chicken. Sprinkle cheese over pasta and serve immediately.

Cream Syrup

1 stick of butter (1/2 c.)
1 c. sugar
1 c. whipping cream
1 cap almond flavoring

Melt butter and sugar in sauce pan until smooth, do not boil. Pour in blender and add whipping cream and almond flavoring (or 1 tsp vanilla). blend for 1 to 2 minutes. Serve over french toast or pancakes. Also delicious on crepes!

creme brulee french toast

1/2 c. butter
1 c. packed brown sugar
2 Tb corn syrup
1 loaf texas toast bread
5 eggs
1 1/2 c half-and-half cream
1/4 tsp salt
1 tsp vanilla

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18 x 13 x 1 inch). Spread to cover surface. Place 12 slices Texastoast bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 for about 30 min. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). Serve with syrup. Makes 12 servings.

Yogurt Pie

2- 6 oz yoplait yogurts
1- 3 oz sugar free jello package (same flavor as the yogurt)
1 ctn of cool whip

Mix together and freeze or refrigerate for a tasty treat. You can put it in a pie crust to make a pie if you desire.

Citrus Smoothie

1 cup water
2 T honey
hand full of baby spinach
half an orange
half a lemon
a banana or pear
5 strawberries
ice if you want to thicken

This is the healthiest, most delicious smoothie. Thanks to mom for introducing me to this delicious concoction!