Cake Mix Cookies

15.25oz boxed cake mix, any flavor

1/3 cup vegetable oil

1 tsp vanilla

2 large eggs

any desired add-ins (optional) 

1. In a large bowl, stir together all ingredients. Chill dough at least 30 minutes.

2. Preheat oven to 350. 

3. Scoop dough by rounded teaspoons (use my small cookie scoop) and form into balls. Place on cookie sheet about 2" apart (my sheets will hold 16 cookies). 

4. Bake for 8-10 minutes (about 8.5 minutes in my oven) until the cookies are puffed up, have a matte look to them, and are just starting to crackle on top. 

5. Cool on cookie sheet for 4 minutes before removing to cooling rack. Allow to cool completely before storing in an airtight container. 

VARIATIONS

Lemon 

Substitute 1 tsp lemon extract for extra lemony power or a 1/2 tsp each vanilla and lemon extracts for slightly less lemon punch. Sticking with just the vanilla will yield a slightly more mellow lemon flavor. 

Red Velvet White Chocolate Chip 

Add 1 cup of white chocolate chips. 

Makes approximately 2 dozen cookies. 

Adapted from Lauren's Latest.

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Swedish Meatball Pasta

8oz elbow macaroni

3/4 lb ground beef

3/4 lb ground pork

1/3 cup panko

2 large egg yolks

2 green onions, thinly sliced

3 tbsp chopped fresh parsley, divided

1/4 tsp ground allspice

1/4 tsp ground nutmeg

salt and pepper

1 tbsp olive oil

3 tbsp unsalted butter

1/4 cup flour

3 cups beef stock

1/3 cup sour cream

1. In a large pot of boiling salted water, cook pasta according to package directions; drain well.

2. In a large bowl, combine beef, pork, panko, egg yolks, green onions, 2 tbsp parsley, allspice, and nutmeg; season with 1 tsp salt and 1/2 tsp pepper. Mix until well combined. Roll into 1" meatballs.

3. Heat olive oil in a large skillet over medium-high heat. Add meatballs, cooking in batches. Cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined  plate and set aside. 

4. Melt butter in skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, 4-5 minutes.

5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes.

6. Stir in the pasta, remaining parsley, and sour cream, heating through, for 2-3 minutes. Salt and pepper to taste.

Notes: Try stirring in a little cream cheese on step 6 to increase creaminess?

(adapted from Damn Delicious)

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Beef with Snow Peas

1.5lb flank steak, trimmed of fat and sliced very thin against the grain 

1/2 cup low sodium soy sauce 

3 tbsp cooking sherry 

2 tbsp brown sugar 

2 tbsp cornstarch 

1 tbsp minced fresh ginger 

8oz fresh snow peas, ends trimmed 

5 whole scallions, cut into 1/2" pieces on the diagonal salt as needed (use sparingly) 

3 tbsp peanut or olive oil 

crushed red pepper, for sprinkling long grain rice, cooked according to package 

1. In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside. 

2. Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. 

3. Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. 

4. Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits. 

5. Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice. 

(adapted from Pioneer Woman)

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Mini Meatball Soup

2 tbsp extra-virgin olive oil 

2 carrots, peeled and chopped 

2 ribs celery, chopped 

1 medium onion, chopped 

2 bay leaves 

Salt and freshly ground black pepper 

1 lb ground beef and/or pork 

1 egg, beaten 

2 cloves garlic, minced 

1/2 cup grated Parmesan 

1/2 cup plain bread crumbs 

1/2 tsp ground nutmeg 

8 cups chicken broth 

1 cup water 

1.5 cups ditalini pasta 

1 lb fresh spinach 

1. In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5-6 minutes, stirring occasionally. 

2. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.

3. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. 

4. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. 

5. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. 

Serves 4.

Adapted from a recipe by Rachael Ray.

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Reuben Egg Rolls

1 cup sauerkraut
8 slices of Swiss cheese, chopped
1/2 lb sliced pastrami, chopped
12 egg roll wrappers
1/2 cup water
1/2 cup canola oil
1/2 cup Thousand Island dressing

1. Drain and squeeze sauerkraut. Combine with cheese and pastrami until blended.

2. Place egg roll wrapper on clean work surface with corner facing you. Place 1/3 cup mixture in center (horizontally) of wrapper. Brush edges of wrapper with water, then fold bottom corner up over filling. Fold side corners in and roll up tightly until sealed; repeat with remaining wrappers and filling.

3. Preheat oil in large, nonstick saute pan on medium-high 2-3 minutes, then add egg rolls (in batches, if needed). Cook 2-3 minutes on each side or until golden and crispy.

4. Drain egg rolls on paper towels. Serve with dressing on the side for dipping.

Makes 12.

Adapted from Publix Aprons.

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