Monday, July 13, 2009

My Moms Easy Swedish Meatballs

I just loved my moms Swedish Meatballs She would make her own meatballs and sauce with lots of fresh dill from the garden, and serve them over butter noodles yummo! Well today I don't have a lot of time to cook everything from scratch but you can still have a great meal in no time with this recipe,
I made these the other day for a pot luck we we're having for one of our friends that's moving away. So give this a try and let me know how you like them.
1 Bag of already cooked meatballs
1 Bag of wide butter noodles

Start by sauteing one med onion chopped in butter till soft,
Add 1 clove of garlic chopped and stir ( don't over cook)
Add 1 Lg can of Cream of Mushroom Soup
Add 1 bullion cube or 1 tsp of chicken base
Add 1/4 cup of sherry
Stir till well blended
Add 1 T dill
Add 1 small can of mushroom pieces liquid and all
add 1/2 of the soup can of milk
put in your frozen meatballs and simmer on low for about an hour to let the flavours come together.
Meanwhile cook your noodles drain then toss with butter some more dill and a little garlic salt to taste.
just before serving turn off the heat from the meatballs and add about 2 T sour cream stir till well blended
Put noodles in large bowl or large crock pot make a well in the center and add the meatballs and sauce top with some fresh chopped parsley and Enjoy! I didn't put down salt and pepper but season to your liking after you taste because the soup and the chicken base have a lot of salt in them already.

Wednesday, July 1, 2009


artic orange pieThis is such a cool and refreshing pie and very easy to make My mom would make alot of cold pies in the summer. I hope you enjoy this.

Ingredients: 1 package (8 ounces) fat-free cream cheese
1 can (6 ounces) frozen orange juice concentrate, thawed
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
1 can (11 ounces) mandarin oranges, drained

In a large bowl, beat cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges. Yield: 8 servings. ENJOY