My Version of Swedish Meatballs

We've had A LOT going on in our lives since June and realize it's time to put up some new stuff and get back to work on the site. One of Jason's favorite dishes is Swedish Meatballs and I've been holding out on him making it from scratch...so to celebrate our 2 year wedding anniversary a couple of weeks ago, I made it for dinner. It turned out AMAZING, however, I forgot to take a photo! So you'll just have to trust me and cook it up and enjoy in the feast of amazing-ness!

Ingredients:
1 package of Egg Noodles
3/4lb ground beef
1/2lb ground pork
1/2 cup minced onions
3/4 cup fine bread crumbs (I used Italian Style)
1 tbsp. minced parsley
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic powder
1 tbsp. worcestershire sauce
1 egg
1/2 cup milk
2 tbsp. canola oil

Gravy Ingredients:
1/4 cup flour
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
1 tsp. paprika
2 cups boiling water
3/4 cup sour cream

Make It:

1.) Make egg noodles according to package. When done, put to side; make sure to EVOO the noodles so they don't stick while you fix the rest.

2.) Combine meats, onions, bread crumbs, parsley, salt, pepper, garlic powder, worcestershire, egg and milk.

3.) Shape into balls the size of a walnut (I like to use an ice cream scoop so they are all the same), brown meatballs in oil in a skillet, reserve drippings, place meatballs in an oven proof skillet when browned.

4.) Stir flour, salt, garlic powder, pepper, paprika into the hot drippings left over from the meatballs; stir in boiling water and sour cream. Pour gravy over meatballs in oven proof skillet, and add egg noodles.

5.) Bake in oven at 375 degrees for 10-15 minutes and Voila!

~Made by: Holly

Baked Artichoke, Red Pepper (Sun-dried Tomato) Spread

Ok, so everyone loves that hot artichoke dip you find in restaurants, right? Whether it's artichoke & spinach, artichoke and Parmesan cheese, ect...I recently made Roasted Red Pepper and Artichoke Spread, and then tonight wanted to make it again, but didn't have any red peppers so I decided to use sun dried tomatoes instead. All I can say is YUM-O! No matter what you want to do with the artichokes, it seems to turn out great. I suggest trying them both. I'm even considering trying to combine all three ingredients and see how it turns out. The plus side to this recipe? NO SALT! For those who are trying to limit the intake of salt (as most of us probably should), this is a great little appetizer to snack on while you are waiting on the Swedish Meatballs!

Ingredients:
1 cup grated parmesan cheese
1/2 cup light mayonnaise
8 oz. package of cream cheese, softened
3 garlic cloves, chopped fine
14 oz. artichoke hearts, drained and chopped
1 whole red pepper, finely chopped OR/and sun-dried tomatoes, finely chopped

Make It:

1.) Combine parmesan cheese, mayo, cream cheese, garlic and process till smooth

2.) Add artichokes and peppers and/or sun-dried tomatoes, stir in well

3.) Put mixture into small 8 inch. pan, Bake at 375 degrees for 30 minutes until browned on top.

~Made by: Holly