{cinnamon roll pancake sauce}

My friend Angela gave me this recipe a few months ago, and to say I LOVE it is an understatement. It goes perfectly on pancakes, French toast, waffles, and German Pancakes (one of our family favorites). It is so delicious!

Cinnamon Roll Pancake Sauce

Melt ¼ c. butter

Add:
¾ c. brown sugar
2 T. half and half or milk
1 T. ground cinnamon (I cut this in half)
1/8 tsp. salt
1/8 tsp. ground cloves

Microwave until bubbly (1-1 ½ min)

Add:
1 T.vhalf and half or milk
1 T. flour

Whisk until well blended

{smooshy smooshy}

My friend Emily gave me this recipe, and named it, quite appropriately, in my opinion! It's yummy, and quite irresistible.

Smooshy Smooshy

Mix in a large bowl:
1 box Golden Grahams
1 box Chex
3 c. shredded coconut
2 c. sliced almonds

Boil for 3 minutes:
2 c. sugar
3 c. white Karo syrup
2 1/2 sticks of butter (nope, not a typo!)

My changes: I omitted the almonds, and added honey roasted peanuts instead. I also added M&Ms for a little chocolate!

Remove from heat and add 2 tsp. vanilla. Pour over cereal mix and stir until cereal is well coated. Spread on 2 cookie sheets until cool. Store in a covered container.

{classic french onion soup}

Do you love onions? I do.

Classic French Onion Soup

1/2 T. butter
4 medium onions, sliced
2 T. flour
1/8 tsp. sugar
5 c. low-sodium beef broth
1/2 tsp. thyme
1 bay leaf
1/4 tsp. pepper
4 slices French bread, toasted
1 clove garlic, split lengthwise
2 T. grated Parmesan cheese

Melt butter in a large heavy saucepan over medium heat. Stir in sliced onions and saute until golden, about 8-10 minutes. Sprinkle with flour and sugar; cook 5 minutes longer, stirring constantly. Raise heat to medium high and add beef broth, thyme, bay leaf, and pepper. Bring to a boil, stirring constantly. Reduce heat and simmer, covered loosely, for 30 minutes. Remove and discard the bay leaf.

Preheat broiler. Rub the toasted pieces of French bread with the cut edge of the garlic clove and sprinkle with Parmesan cheese. Divide soup evenly among four individual bowls (make certain they are flameproof). Place a piece of bread, cheese side up, in each bowl. Set bowls under broiler, 4-6 inches from heat, and broil about 2 minutes or until cheese is golden brown.

*You can also toast the bread and cheese ahead of time, and place on top of the soup right before serving.

Calories per serving: 203
Total Fat: 3 grams
Protein: 19 grams
Carbs: 25 grams

{porcupine meatballs}

It's not often that I find a meal that every single person in our family likes and will eat, but this is one of them! It was given to me by my friend Melissa, and I'm so glad! Like she suggested, I serve it with broccoli and monkey bread--so yummy and easy!

Porcupine Meatballs

1 box Beef Rice-a-Roni
1 lb. lean hamburger
1 egg

Put aside the seasoning packet, and mix together the rice, hamburger, and egg. Shape into balls, and brown over medium heat in a large skillet. Mix 2 1/2 c. water with the seasoning packet, and pour over meatballs. Bring to a boil. Reduce heat to low, cover, and cook for 18 minutes.

{yummy cheese ball}

I love this recipe! It came from my friend Erica, and it's now a family favorite!

Cheese Ball

2 packages cream cheese
1 dry ranch dressing packet
1/2 c. shredded cheese
1 c. chopped pecans

Mix together the first three ingredients, and form into a large ball. Roll in the nuts, and refrigerate until time to serve. Serve with crackers!

{crockpot lasagne}

Fast and easy!

Crockpot Lasagne

8 Lasagne noodles, uncooked
1 lb. ground beef
28 oz. spaghetti sauce
1/3 c. water
15 oz. ricotta cheese
2 c. shredded mozzarella cheese

1. Break noodles, and place half in the bottom of a crock pot sprayed with cooking spray.

2. Brown ground beef in saucepan, drain, then spread over the noodles.

3. Mix the sauce and water together, then layer half of it over the ground beef, followed by half of the ricotta and mozzarella cheeses. Repeat the layers.

4. Cook on low for 5 hours, or until done.