Strawberry Yogurt Swirl Pops

1 lb strawberries, hulled

1⁄3 cup plus 1⁄4 cup sugar, preferably superfine

2 tsp lemon juice

2 cups vanilla yogurt

You’ll also need:

2 large plastic squeeze bottles,

10 pop molds (1⁄2-cup capacity)

PREPARATION

1. Place strawberries, 1⁄3 cup sugar and lemon juice in blender; purée 3 minutes. Pour into a large plastic squeeze bottle and screw on bottle top.

2. In a medium bowl, stir remaining 1⁄4 cup sugar into yogurt until sugar is dissolved. Pour into the second squeeze bottle and screw on bottle top.

3. Fill each pop mold with strawberry and yogurt mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. Place tops on molds; insert wooden sticks. Freeze at least 6 hours until solidly frozen.

4. Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plastic wrap, then store in freezer bag or container.

Tip: Large squeeze bottles (2-cup capacity) are available in crafts stores and baking supply stores, sometimes labeled for candy-making. To easily unmold the pops, use a pair of pliers to grip the sticks and gently pull out pops.

Double cheese and bacon egg biscuits

 T

• 4 large eggs
• 2 Tablespoons milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 Cup crumbled feta cheese
• 1 can refrigerated biscuits, 10 count
• 6 strips cooked Smithfield bacon, crumbled
• 1/4 Cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees F. Place eggs into mixing bowl and add milk, salt and pepper. Whisk to combine then stir in feta cheese. Press each biscuit round into 10 regular size muffin cups that have been sprayed with cooking spray. Bake for 6 minutes, remove from oven and with the end of a wooden spoon press centers of dough to make room for egg mixture. Pour in egg mixture into each partially baked biscuit, top evenly with crumbled bacon and shredded cheese. Bake for 12-15 minutes or until eggs are set. Remove and enjoy. 10 individual servings

Scotcharoos

1 c Karo light syrup
1 c white sugar
1 1/2 c peanut butter
6 c Rice Krispies
1 (10-12 oz) Semi sweet chocolate chips
1 )10-12 oz) butterscotch chips

Cook syrup, sugar and PB in large pan until it starts to bubble.  Remove from heat and add Rice Krispies.  Pack down in a cookie sheet.  Melt together chocolate chips and butterscotch chips (melt in microwave for about 1 min, stir repeat) Spread over the top of rice krispies mix.  Cool. Cut in squares and serve.

Grape Pasta Salad

12-16 oz pasta- radiatore
2 c cooked chicken shredded
1 1/2 c red grapes cut in half
1/3 c chopped red onions

Dressing:
1/2 c Ranch Dressing
1/4 c honey
1 tsp. poppy seeds

Salsa

Cilantro- 1/2 bunch chopped
4 peppers- yellow & dark green
chives- 1/2 stock- green part
Stewed tomatoes big can- with basil....

Put in food processor

s&p before tomatoes, cumin, chili powder, garlic salt, whole lime juice.

Lion House Pumpkin Cake Roll

3 eggs
1 c sugar
2/3 c canned or cooked pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg or freshly ground
1/2 tsp salt
1/2 c. chopped nuts (optional)
powdered sugar

Filling:
2 3 oz pkgs cream cheese, softened
1/4 c soft margarine
1 c powdered sugar
1/2 tsp vanilla

Preheat oven to 350F. Line a 10x15 inch jelly roll pan with wax paper and grease paper. Set aside. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg and salt; add to egg-pumpkin mixture. Pour batter into pan; sprinkle with chopped nuts (if using.) Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise. Cool. Refrigerate or freeze.

Whip butter and cream cheese together. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap until served.

Oriental Salad

Salad:

2 c cooked chicken, shredded
2 T toasted sliced almonds
1/2 head chopped cabbage or 1 bag cabbage salad
2 green onions, chopped
1 pkg ramen noodles- chicken flavor- cook 2 mins, rinse in cold water, save seasoning for dressing
2 T toasted sesame seeds

Combine everything, except seasoning packet

Dressing:

1 T sugar
1 tsp salt
1/3 c oil
3 T vinegar
1/4 tsp pepper

Mix well, pour over salad.  Sprinkle seasoning on top.  Toss & refrigeration overnight.

Mama Sylvis Potato Salad

Dressing:
1 T cornstarch
1/2 tsp dry mustard
1/2 tsp salt
3/4 c water
2 T vinegar
2 eggs slightly beaten
1 c mayo

Salad:
5 c cooked potatoes cut
5 hard cooked eggs- save 1
1/4 c shredded onions
1/4 c parsley (4 tsp dried)
1-1 1/2 tsp salt
1/4-1/2 tsp pepper
paprika on top

In a heavy saucepan combine; cornstarch, mustard, salt, water, vinegar & egg.  Cook and stir until bubbly remove from heat.  Cover with plastic and cool.  Stir ,mayo into mixture in a large bowl put in potatoes, eggs, onions and parsley, s& p.  Toss dressing gently and top egg and paprika on top.

Kristen's Chili

1 lb hamburger
1 can Nalleys chili
1 can stewed tomatoes
1 can black beans
corn
crushed pepper
salt
2 tsp chili powder
whole lime juice
1 tsp cumin
garlic

Put all in Crockpot, 30 mins before put in cornstarch with water to make a runny paste to thicken chili.

Raspberry & Pineapple Jello

1 large or 2 small pkg of raspberry Jello
1 can raspberry pie filling
1 can pineapple chunks or tidbits with juice
Cool-Whip
1 pkg cream cheese
1 c powdered sugar

Dissolve Jello in 2 c boiling water.  Add pie filling, pineapple and juice.  Mix well.  Let it set up.  Top with Cool whip, cream cheese and sugar mixed together.   Make in a 9x13 pan

Cool Whip fruit dip

24 servings
prep 10
total 3 hr 10 mins

1 c plain nonfat yogurt
1/4 c sugar
1 T grated orange peel
1/4 c. orange juice
2 c thawed cool whip

Mix the first 4 ingredients into bowl.  Gently stir in cool whip.  Cover refrigerate 3 hrs till chilled

Cheesy Spinach Pinwheels

24 servings
1 (8oz) can crescent dinner rolls
6T. garlic herb spreadable cheese
6 slices cooked deli ham
24-30 fresh spinach leaves

Heat oven to 350.  Separate dough into 4 rectangles, press perforations to seal.  Spread the rectangles with cheese to within1/4 inch of edges, top with ham and spinach.  Staring at the shortest side, roll up each rectangles, press edges to seal.  Cut each troll into 6 slices.   Place cute side down on ungreased cookie sheet.  Bake 12-18 mins or till golden brown.

Cranberry Cream Cheese Dip

Time: 15 minutes prep + 4 hours refrigeration

Yield: 15 servings

1  12 oz package fresh cranberries

1/4 C green onion, chopped

1/4 C cilantro, chopped

1 small jalapeno pepper

1 1/4 C sugar

1/4 t cumin

2 T lemon juice

dash salt

2  8 oz packages cream cheese

  

1. Put your cranberries in a food processor. I used my mini chopper (one batch of CranberryWoodChipDelight was enough for me. The blender and I aren't speaking to each other at this point....) You could also, just chop them up.

  

2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. Throw on a pair of rubber gloves or something, please. The seeds are the hot part of the pepper. If you don't like a lot of heat on the old pallet, just leave the jalapeno out.

3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.  

4. When you are ready to serve, place your cream cheese bricks on a plate.

5. Spread the cream cheese out as evenly as you can.

6. Pour your cranberry mixture over the cream cheese.

7. Spread it all around.

8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips

Café Rio Pork Salad (favfamilyrecipes.com)

SWEET PORK

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!


CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


CILANTRO RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

Fruit Pizza

ORANGE CREAM CHEESE FROSTING
8-oz package cream cheese, softened
1/2 stick unsalted butter, softened
3 tablespoons orange juice concentrate
1 t grated orange zest
3 cups powdered sugar

LIMEADE CREAM CHEESE FROSTING
8-oz package cream cheese softened
2 tablespoons frozen limeade concentrate, thawed
1/2 cup powdered sugar

Sugar cookies
Fruit for topping (strawberries and kiwis are good!) 




Bake and cool cookies. To make orange frosting, beat cream cheese until smooth. Add butter and orange juice. Cream together. Stir in enough powdered sugar to make a frosting that is easy to spread. To make limeade frosting, combine all ingredients until smooth. Spread frosting on cookies and top with your favorite fruit. 

Homemade Oreo Cookies

Cookie:

Devil's Food cake mix

2 eggs

1/2 cup vegetable oil or 3/4  c shortening

Frosting:

1/4 cup butter at room temperature

1/4 cup vegetable shortening

2 cups confectioner sugar

2 teaspoons vanilla
OR 
Cream Cheese Frosting
1 pkg (8oz) creams cheese, softened
2 1/2 c powdered sugar
OR
Middle:
1 lb. powdered sugar
1 stick of butter
8 oz. cream cheese
1 tsp. vanilla

Preheat oven to 350 degrees F. Mix cake mix, eggs, and oil. Put in spoonfuls on ungreased cookie sheet. Bake for 7-9 minutes. Place on cooling rack to cool

To make frosting: Using mixer, mix all ingredients together. Frost on cooled cookies making sandwiches.

YUMMY Fruit Salad

Good

1 sm. pkg. instant pistachio pudding mix (you can use vanilla if you'd like)
15 oz. can crushed pineapple (don't drain)
8 oz. Cool Whip
1-2 pkg strawberries (sliced)
3 bananas, sliced
1 bunch grapes
1-2 cans mandarin oranges
blackberries (or raspberries)

More options:
sliced peaches
blueberries
huckleberries

Mix pudding mix and pineapple, add Cool Whip and mix well. Stir in fruit, cover, and refrigerate until ready to serve.

Fruit Dip

1 (8 oz.) tub sour cream

2 heaping tablespoons brown sugar

1 teaspoon cinnamon

Mix together and serve with fruit.

Spinach Salad

10 oz fresh spinach
3/4 c toasted slivered almonds
candied walnuts
1 granny smith apple, slice thinly
crasins
grapes halved
3/4 lb fresh mushrooms, sliced
1/2 lb fried bacon, crumbled
1 c cottage cheese
grated chess, mozzarella
1 can mandarin oranges
Strawberries sliced

Add any variety want.  Add dressing and cottage cheese last.  Cheese and bacon as garnish

Dressing

Mix in blender

1/8 red onion, sliced
1/3 c oil
1/4 c sugar
3 T red wine vinegar
1/4 tsp salt
* look like pepto

Cranberry Delight Spread

Makes 1 1/2 cups
Refrigerate before

1 pkg 8 oz cream cheese
2 T concentrated OJ
1/2 tsp cinnamon
1 T sugar
1 zest of an orange
1/4 c finely chopped pecans
1/4 c finely chopped dried cranberries

In an electric mixer bowl combine cheese, juice, cinnamon, sugar; mix on med speed till smooth.  Fold in zest, pecans and cranberries.  Refrigerate- garnish with cranberry or zest. Serve with crackers.

Eggnog Monte Cristos

*Made Christmas 2010 for lunch...YUMMY!!
Active: 35 mins Total: 35 mins + chilling 30 mins to 6 hours
Makes: 12 mini sandwiches

1 1/2 T Dijon mustard
1 1/2 T mayo
9 slices white sandwich bread
6 slices muenster or gouda cheese
6 slices oven-roasted turkey (leftover or deli-sliced)
6 slices baked ham (leftover or deli-sliced)
1/2 c eggnog
Generous pinch of freshly grate nutmeg
3 T unsalted butter
Confectioners sugar for dusting
Cranberry sauce, for serving

Mix the mustard and mayo in a small bowl.  Lay out 3 slices of bread and brush each with about 1 tsp of the mustard mixture.  Top each piece of bread with 1 slice each of cheese, turkey and ham.  Cover with another slice of bread and brush with another tsp of the mustard mixture; top each sandwich with another slice each of cheese, turkey and ham.  Brush the remaining 3 bread slices with the mixture and place mustard side down on top of the sandwiches.  Trim the crusts, then wrap the sandwiches tightly with plastic wrap.  Chill in the refrigerator at least 30 mins and up to 6 hours (wrapping them helps keep them compact.)  Whisk the eggnog and nutmeg in a shallow bowl.  Unwrap the sandwiches and dip in the eggnog,  turning to coat  both sides.  Melt half of the butter in large nonstick skillet over medium heat.  Add the sandwiches and cook until the undersides are golden, 3 to 4 minutes.  Add the remaining butter, flip the sandwiches and cook until golden on the other side, about 3 more minutes.  Cut the sandwiches into quarters.  Dust with confectioners sugar, if desired and serve with cranberry sauce.

Brazilian Lemonade

4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk


Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk. 
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

White Chicken Chili

MY WHITE CHILI

Servings ~ 4

Fill crock pot with chicken broth ~ 4 cups, 2-3 chicken breast, put garlic, salt, onion, s & p.  Cook till chicken done about 4 hours on low.  Dump out broth, make new broth, shred chicken, add 1 can green chilies, 1 can northern beans, 1 can corn, add seasons to taste and cook till hot.  Serve with chips, cheese, sour cream, olives and salsa.  

Roasted Squash

Makes: 4 cups
Prep time: 10 mins
Cook time: 45 mins

1 large butternut squash ~ 3 lbs
2 T agave nectar
Pinch cinnamon
Pinch nutmeg
Sea salt and back pepper to taste
Cooking spray

Preheat oven to 350.  Line baking sheet with parchment paper.  Cut squash in half.  Using a large spoon, scoop out seeds and stringy insides.  Coat with a light spritz of spray.  Place the two halves cute side down on baking sheet.  Place in hot oven and roast of 40 mins.  Test for doneness by piecing flesh with a fork.  The flesh should be soft.  Remove from oven and turn squash over.  Meanwhile, mix agave nectar and spices in a med size bowl.  Scoop cooked squash into bowl and mash well with potato masher.

Smashed Sweet Potatoes

Makes 3 cups
Prep time: 10 mins
Cook time: 20 mins

2 medium sweet potatoes, peeled and cut into chunks
1 large sweet carrot, peeled and cut into chunks
1/2-1 c low - sodium vegetable stock
1 tsp grat4ed orange rind
pinch of each cinnamon and ginger
1/2 tsp sea slat

Cook sweet potatoes and carrots until soft.  Drain, leaving a bit of cooking liquid.  Add season and vegetable stock.  Mash coarsely with potato masher.

Roasted Root Vegetables

Makes: 8 cups
Prep time: 20 mins
Cook time: 35 mins

1 lb.  sweet potatoes, scrubbed and cute into 2 inch chunks
1 lb.  potatoes, scrubbed and cute into 2 inch chunks
2 large sweet carrots, peeled and cut into 2 inch chunks
2 parsnips, peeled and cut into 2 inch chunks
4 turnips, scrubbed and quartered
1 head garlic, separated  into cloves, loose skin removed
Sea salt
Rosemary sprigs
2-3 T olive oil

Preheat the oven to 400.  Line a large cookie sheet with parchment paper.  Place all the preprepared vegetable in a large mixing bowl.  Add sea salt and olive oil.  Toss to coast.  Place all the vegetable on baking sheet.  Lay rosemary sprigs on top.  Roast vegetable in hot oven for 35 mins or until golden brown an soft.  Serve hot.  You can squeeze out garlic for some garlicky touch.

Pretzel Turtles

They can be made in about 10 minutes and with only 3 ingredients.

small pretzels
Rolo candies - one bag has about 55 candies
Pecan halves - or optionally peanuts, cashews, and m&m's
Optional: almond bark or white chocolate for drizzling

Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet. I like to use parchment paper for easy handling, but you can also put them on foil, a silpat, or directly onto the cookie sheet.

Unwrap your Rolo candies and place one on top of each pretzel like a cute little hat.

Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape.

Remove pan from oven and take a pecan and gently press it right into the center of the chocolate candy.

Keep going and be filled with joy each time you feel that gooey caramel squish out underneath your fingers. It's one of life's little pleasures.

Here's where you can be creative. You don't need to stick to pecan halves. I also love cashews and peanuts (I used honey roasted peanuts here). And for kiddos and those who can't eat nuts or don't like them, M&M's make a great little topper, or those mini Hershey's kissables are cute too. I always throw a few of those in for color and because the kids like them. And if it's not Christmas time, use the colorful ones- they're adorable!

If you want to get fancy you can give them a little drizzle of almond bark or white chocolate. Just melt some in a plastic baggie and nip the corner off to drizzle. A little goes a long way; I used a half a square of almond bark for half a batch and had plenty left over.

Also fun for parties to do them with all M&M's on top.  Kids love how colorful and fun these are:

These are so cute that I love to package them in little peep-window boxes. You can find boxes like this at craft stores like Michaels.


Or just pop them in a bowl or on a plate for a party. Either way they'll be gone fast! And just look how fancy-schmancy they look. No one has to know you whipped them up so fast :)

OVEN BAKED KALE CHIPS

 

INGREDIENTS

• 1 bunch kale
• 2 T. olive oil
• Salt and freshly ground black pepper

INSTRUCTIONS

1. Preheat the oven to 275°F.
2. Fill a large bowl with water and add kale. Swish around to remove any dirt; drain. Dry thoroughly using a clean kitchen towel or salad spinner.
3. Tear the kale leaves into 1” – 2” pieces, discarding the ribs, and place in a bowl.
4. Drizzle with olive oil and toss with your hands until evenly coated. Rub each leaf gently between your fingers as you work to ensure each is covered in oil.
5. Arrange the leaves in a single layer (with NO overlap) on ungreased cookie sheet. Sprinkle with salt and pepper. Optional: Sprinkle a small amount of parmesan cheese
6. Bake for 18 to 20 minutes or until leaves are crispy. Serve. Store in airtight container.

Turkey Cranberry Wreath

 (serves 10)

2 pkg. (8oz) refrigerated crescent rolls

½ c. mayo

2 T. honey Dijon mustard

½ tsp coarsely ground pepper

2 c. cooked turkey, chopped (about 12 oz)

¼ c. walnuts chopped

½ c. celery sliced

3 T. fresh parsley, snipped

½ c. dried cranberries

4 oz. Swiss cheese shredded, about 1 cup

1 egg separated, keep white

*Handful of chopped spinach* optional

Preheat oven to 375. Unroll crescent dough separated into 16 triangles. With the wide end of the triangles toward the center, arrange 8 triangles in a circle on a large round baking stone.  Corners of the wide ends will touch and points will extend 1 inch over the edge. Match wide ends of each remaining triangles to the wide ends of each outer triangles, seal seams using dough roller (points will over lap in center, do not seal). Measure mayo, mustard and pepper in to bowl, chop turkey, slice celery, snip parsley.  Add turkey, celery, parsley and cranberries to bowl.  * spinach* Add cheese to bowl. Mix filling.  Scoop filling over seams of dough forming a circle.  Coarsely chop walnuts and sprinkle over filling.   Beginning in the center, lift one dough triangle across mixture diagonal.  Continue alternating with outer strip slightly overlapping to form wreath.  Tuck last ends under first. Separate egg.  Beat egg white; lightly brush over dough.  Bake 25-30 mins or until golden brown.  Cut and serve. 

~ Linz tips~

             This recipe is much easier then it sounds. I usually just use what I have on hand like instead of turkey I use chicken, regular mustard, dried parsley and I don’t put celery in because Kevin doesn’t like celery. I only put walnuts in it if I have them on hand. I like sauce over the top of it, so I use 1 can of cream of chicken soup and mix it with some milk and heat it up and let them pour it over their portions when you serve it. 

Chinese Spaghetti and Meatballs

Salt

1 pound whole-wheat spaghetti

1 pound ground pork or chicken

1 egg

2 cups puffed rice cereal

Black pepper

1 teaspoon Chinese five-spice powder, (1/3 palmful)

8 scallions, 2 finely chopped, 6 cut into 2-inch lengths

2 tablespoons plus 1/3 cup tamari dark soy, divided

4 tablespoons vegetable oil, divided

2 cups snow peas, thinly sliced on an angle

1 red bell pepper, very thinly sliced

2 inches ginger root, grated

4 cloves garlic, grated

1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped

1 tablespoon toasted sesame oil, available on Asian foods aisle of market

3 tablespoons toasted sesame seeds, available on Asian foods aisle of market

Preparation

Preheat oven to 375°F.
Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.