Ingredients:

1 Pound Ground beef

1 pound Mild Italian sausage

One yellow onion, chopped

Loads of garlic

Generous amount course sea salt/ black pepper

Basil (you cannot over due herbs)

Italian parsley

Two eggs

½ cup milk

Breads crumbs till it “feels right” – you’ll know. Not too sticky, not too dry

Instructions:

Hand mix, then roll into balls.

Sear sides in hot pan of oil

Finish cooking in marinara on medium heat (8 minutes-ish) 

Toast whatever bread you choose. Insert meatballs. Splash some marinara in there. Add some shredded parmesan and let melt. Devour. 

Poppyseed Chicken:

Serves 4

3 cups cooked chicken cubed

1 cup sour cream – ¼ cup milk

1 can creamed chicken soup

¼ lb. butter melted

1 ½ cups Ritz crackers crushed

2 tbsp poppy seeds

Put cooked chicken in casserole. Mix soup, sour cream, and milk and pour over chicken mixture. Mix cracker crumbs, melted butter, and poppyseeds and spread over top of casserole. Bake at 350 for 30 to 40 minutes.

LEMON FETA LINGUINE WITH GARLIC ASPARAGUS

INGREDIENTS
• 4 oz. uncooked linguine pasta
FOR THE SAUCE:
• 1 lemon, juice and zest* (see first Note below)
• 2 tbsp. extra virgin olive oil

• ¼ cup feta cheese, crumbled
• Cracked black pepper
FOR THE ASPARAGUS:
• 6 oz. (12 spears) asparagus, woody ends removed and cut into 1½ inch pieces
• 2 garlic cloves, minced
• 1 tbsp. extra virgin olive oil
• Salt and pepper

INSTRUCTIONS:

1. Boil the linguine pasta in salted water according to package directions until one
   minute prior to al dente. Drain and reserve ½ cup of pasta water. Set aside.
2. For the sauce. While the pasta is cooking, in a separate bowl, whisk together the
   lemon zest, lemon juice, and olive oil together until well combined. Then add in the feta
   and black pepper, whisking well until the sauce combines to become creamy and mostly
   uniform in texture.** Set aside.
3. For the asparagus. Using a large skillet at medium-high heat, add the olive oil and
   garlic, swirling the pan for 5 seconds (slightly toasting the garlic). Add in the asparagus,
   salt, and pepper, stirring frequently until the asparagus is tender-crisp, about 2-3
   minutes. Remove from heat and place the asparagus in another bowl.
4. Using the same skillet, reduce the heat to low, then add the pasta and sauce. Using
   tongs, toss to evenly coat the pasta with the sauce, letting the feta cheese completely
   melt. Spoon in a tablespoon of pasta water at a time to get to your desired saucy
   consistency.
5. Add in the asparagus and give the pasta a final toss. Top with additional feta cheese
   if you would like. Taste for additional salt and pepper. Serve immediately.
   NOTES:
   • *About 1 tbsp. lemon zest and ¼ cup lemon juice. This will make it a really lemony
   pasta dish; reduce the amount of zest and juice if you prefer a more mild lemon flavor.
   • **It’s fine if there are still visible pieces of feta cheese; they will melt when mixed
   with the pasta.

Ingredients:

-Salted French Butter

-1/4 cup white sugar 

-5 tablespoons unsweetened cocoa powder

-1 egg, beaten

-1/2 cup butter, softened

-1 egg beaten

-3 tablespoons heavy cream

-1 3/4 cups graham cracker

-2 tablespoons custard powder

-5 (1 ounce) squares semisweet baking chocolate

-1 cup flaked coconut

-2 teaspoons butters

-1/2 cup finely chopped almonds (optional)

Prep Time:30 minutes

Ready In: 30 minutes

Directions:

• In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8×8 inch pan. 
• For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners’ sugar until smooth. Spread over the bottom layer in the pan. Chill to set. 
• While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.

Recipe from: https://www.allrecipes.com/recipe/25095/nanaimo-bars-iii/

CHOCOLATE CHIP COOKIES

2/3 cup shortening

2/3 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar (packed)

2 eggs

2 tsp vanilla

3 cups all purpose flour

1 tsp baking soda

1 tsp salt

12 oz semisweet choc chips

Heat oven to 375. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Drop dough on an ungreased cookie sheet. Bake 8-11 mins or until light brown. Let cool. Chow down! Makes about 6 doz.

Recipe Basics

• Prep Time: 10 min
• Total Time: 30 min
• Servings: 12

Ingredients

• 1 stick of butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows
• To Your Liking Kellogg’s® Rice Krispies® cereal

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Country musician A.C. Jones yummy Buttermilk Pancake Recipe: