What's Cooking

Here is what the kids cooked in April.

Kayla made porcupine balls (meatballs but with rice hence the name). I had previously tried a couple of recipes that were pretty blah, so we made up our own recipe. It's below.

Porcupine Balls




2 lbs ground beef


12 oz tomato sauce


1 pkg spaghetti seasoning


1 c uncooked rice


egg


Combine above ingredients, roll into balls and brown.


Lg tomato soup


1/3-1/2 can water


Worcestershire sauce 1-2 tbs


mustard 1-2 tbs


Mix and pour over meatballs. Cover and simmer 45 minutes

Kaleb made stuffed shells with sauce. We use frozen premade shells and just add the sauce.

Jasmine made Frankfurt noodle bake.


Jasmine's Frankfurt Noodle Bake




1 lg can tomato soup


1/3-1/2 c water


1 can drained corn


1 tbs sweet relish


1 tsp mustard


1 pkg hot dogs sliced


4c cooked spiral macaroni
Stir ingredients together. Pour into baking dish. Bake at 350F for 30 minutes.

Jessica cooked out at the beach.

We tried the new flat marshmallows created for smores.

Adam made Chili Chicken Pasta Topper

Chili Chicken Pasta Topper




I tbsp vegetable oil


2 lbs boneless chicken breast cubed


2 can (10 ¾ oz) Campbell’s condensed cream of chicken with herb soup


1 c milk


4 tbsp grated Parmesan cheese


2 tsp chili powder


1 tsp garlic powder


8 c cooked corkscrew pasta


Heat oil in skillet. Add chicken and cook until browned. Add soup, milk, cheese, chili powder and garlic powder. Heat. Serve over pasta. Serves 6-8

And cheesecake pie. Cheese Cake Pie 8 oz cream cheese 1/3 c sugar 2 tsp vanilla 8 oz Cool Whip thawed Ready Crust fresh fruit or pie filling Beat cream cheese, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Chill three hours. Top with fruit or pie filling.