Swedish Meatballs

I wanted a recipe I could use meatballs in, and found this quick, simple one. They're currently cooking. I'll rate the dinner when I'm done.

1 (38 oz) pkg frozen meatballs
2 (10-3/4 oz) cans cream of mushroom soup (you can mix and match the soups like cream of celery, cream of chicken, golden mushroom soup, etc)
8 oz sour cream
2 TBSP soy sauce

Place all ingredients in a crock pot. Cook on low for at least 5 hours.

I am planning on serving this over rice, but noodles work well too. I've also got some whole wheat bread mixing in the Bosch.

Oatmeal Caramel Squares

This is a recipe I've not made in a long time. It is yummy, just make sure you have condensed milk!

1 cup rolled oats
2 cups flour
1-1/2 cups melted butter
1-1/2 cups brown sugar
1 teaspoon soda

Mix together and spread 1/2 in bottom of 9x13 pan. Bake at 375 for 10 minutes. Sprinkle chocolate chips over hot crust.

Caramel:
3/4 cup butter or margarine
3/4 cup white sugar
13 oz can sweetened condensed milk

Combine butter and sugar in saucepan. Heat about 5-6 minutes, stir occassionally, until butter has melted and sugar dissolves. Add milk and heat gently until mixture reaches simmering point. Simmer for 5 minutes. Don't let mixture burn.

Carefully spread caramel mixture over chocolate chips. Sprinkle second 1/2 of crust over top, evenly. Bake at 350 for 15-20 minutes.

Lemon Linguine

I saw good old Paula Deen making this on her show, and I thought it sounded YUM. I'm planning to make it for dinner, although I only have spaghetti noodles, so I should change it to lemon spaghetti, haha! I will let you know how it is after we've finished it.

1 (8 ounce) package linguine
1/4 cup minced onion or shallot
3 cloves garlic, crushed
1 Tablespoon butter, melted
1 (8-ounce) carton sour cream
4 Tablespoons freshley grated parmesan, divided
1 Tablespoon milk
1-3/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1 Tablespoon fresh lemon juice (about 1/2 medium lemon)
1 whole lemon, zested
2 Tablespoons freshly chopped parsley leaves
2 Tablespoons freshley chopped chives

Cook linguini according to package directions. Drain and keep warm.

In a skillet, cook onion or shallots and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 2 Tablespoons parmesan, milk, lemon-pepper, salt, lemon juice, and lemon zest. Cook for about 1 to 2 minutes. Remove from heat and pour over linguini. Toss gently, adding chopped parsley, chives, and remaining parmesan. Serve warm.

Eclair Cake

This is a Paula Deen recipe once again. However, my friend Holly first introduced me to this recipe long before I saw Paula make it on her show. Holly's version called for 1/2 french vanilla pudding and 1/2 pistachio. It wasn't until my friend Katie made this with all french vanilla, that I thought that you could vary it. I've also used 1/2 f. vanilla, 1/2 banana, and it was yummy. So, here's Paula's recipe. I generally modify the frosting, as per Holly's recipe. I've made Paula's frosting, but if you wanna be easier and less messy, nuke a can of your favorite chocolate frosting in the microwave for 1 minute, stirring halfway through. Then pour the frosting on the top.

Cake:
1 (1 pound) box graham crackers
2 (3-1/4 oz) boxes instant French vanilla
3-1/2 cups milk
1 (8 oz) container frozen whipped topping, thawed

Frosting:
1-1/2 cups confectioners' sugar
1/2 cup cocoa
3 Tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Directions:
Butter the bottom of a 13x9x2 inch pan. (I've never buttered the bottom, just fyi) Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speech for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate 24 hours.

**I've also made this recipe with sugar free and fat free milk and whipped topping, and it still tastes delicious!**