Stroganoff Spaghetti and Meatballs

I have been eating my Mom's Stroganoff my whole life and it's still one of my favorite meals.  It has become one of my hubby's favorites too.  I make it at least once a month.  Lately, we have been loving meatballs, so I decided to switch things up and turn my Mom's stroganoff into a spaghetti and meatball dinner.

This is soooooooo easy to make.  I couldn't believe it was done as quick as it was.  The meatballs are loaded with flavor and the sauce is thick and creamy and coats the pasta perfectly.  This is special enough for Sunday dinner and quick enough for a weeknight meal.  We all loved it.  

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Sweet and Sour Meatballs

Cilantro Orzo and Beef

Easy Weeknight Bowtie Pasta

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Stroganoff Spaghetti and Meatballs
From: Jenn@eatcakefordinner
(Printable Recipe)

Meatballs
1 Lb. ground beef (85/15 mix works best)
1/3 c. panko bread crumbs
1 large egg 
1 Tbl. dried minced onion
1 tsp. salt
1/8 tsp. ground black pepper
3/4 tsp. ground ginger
2 Tbl. milk

Sauce
1 (10.5 oz.) can cream of chicken soup
1/3 c. milk, plus more if needed
1 c. sour cream
ground black pepper, to taste
fresh parsley, for garnish, opt.
8 oz. angel hair pasta

Preheat oven to 400 degrees.  Grease a 9x13-inch pan; set aside.  Add all of the meatball ingredients to a medium bowl and mix with your clean hands until just combined.  Rub a little oil on your hands and roll the meat mixture into roughly 1-inch balls (or use a cookie scoop).  Place meatballs in prepared pan.  Bake in preheated oven for 20 minutes.

Meanwhile, bring a large pot of water to a boil and cook angel hair pasta according to package directions.  In a large skillet, stir together the cream of chicken soup and the milk.  Heat over medium heat until warm.  Stir in the sour cream and pepper.  If mixture is too thick, add a little more milk.  When pasta is done, drain and add the noodles to the sauce mixture.  Toss together until all the noodles are coated in sauce.  Top with cooked meatballs and garnish with parsley.  Serves: 4.  This makes around 18-20 meatballs, so depending on how many each person will eat, your servings may vary.  


Base meatball recipe slightly adapted from: Our Sweet Basil Kitchen

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Pistachio Zucchini Bread

Today, I have a unique and seriously irresistible bread recipe for you.  

This is such an incredible recipe.  I found it in an old family cookbook.  I had never heard of a zucchini bread like this, so I made it . . . and then I made it again . . . and again. . . and you get the picture.  What makes it so unique is you add a package of pistachio instant pudding.  You know how pudding does amazing things to cookies and cakes?  Well, it does amazing things for bread too.  This is definitely one of my go-to zucchini bread recipes this year.  This might even be my hubby's favorite zucchini bread recipe.  

The flavor AND texture of this bread are both perfect.  I even loved the ends of the bread.  The outside of the bread is nice and chewy and the inside is dense and loaded with great flavor.  It's a good thing it makes two loaves, because we eat every last slice of this.  It tastes great for several days and it's perfect for packing in lunches or for snacking on all day long.

You might also like:

Shortcut Cinnamon Swirl Zucchini Muffins

Cinnamon Roll Zucchini Bread 

The BEST Blueberry Muffins

The Famous Lion House Zucchini Bread

Pistachio Zucchini Bread
(Printable Recipe)

2 c. all purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 (3.4 oz.) box instant pistachio pudding
3 large eggs
1 3/4 c. sugar
1 Tbl. vanilla extract
3/4 c. vegetable or canola oil
2 c. grated zucchini, peeled or unpeeled

Preheat oven to 350 degrees.  Grease two 9x5-inch loaf pans with cooking spray and line with parchment paper; set aside.  In a large bowl, stir together the flour, baking powder, baking soda, salt and dry pudding mix; set aside.  In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color.  Stir in the vanilla and oil.  Last, stir in the shredded zucchini.  Then, add the wet ingredients to the dry ingredients and stir together until just combined.  Batter will be a weird green color, but it won't look like that after baking.

Divide batter between the two prepared loaf pans.  Bake for 55 minutes or until a toothpick inserted in the center comes out clean.  The center will most likely sink, but that's okay.  Cool in pans for 10 minutes, then remove loaves from pans and cool completely.  Slice each loaf into 10 slices and serve.

No-Bake Peanut Butter M&M Corn Flake Cookies

Last Thursday night, I saw a video on Instagram of someone making s'mores cereal treats.  I immediately craved some kind of crunchy, chewy and totally delicious cereal treat. 

My friend told me about these delicious no bake corn flake treats she likes to make, then we realized it's the same recipe as these Peanut Butter Cocoa Krispie Treats, just with a different cereal and they're cookies instead of bars.  

I immediately knew that is what I wanted to make, but I wanted M&M's in mine.  M&M's make everything better!  Plus chocolate and peanut butter is always a winning combo.  

These cereal treats are so so so yummy.  They are chewy and have amazing flavor.  The peanut butter flavor isn't too strong and it pairs perfectly with the M&M's.

You might also like:

Nutella No Bake Cookies

Peanut Butter Cocoa Krispie Treats

White Chocolate Cereal Treats with M&M's

Mom's Coconut Almond Chex Mix 

Camper Crunchies

No-Bake Peanut Butter M&M Corn Flake Cookies
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
1 tsp. vanilla extract
6 c. Corn Flakes cereal
1 1/2 c. M&M's, divided

Combine corn syrup and sugar in a large saucepan over medium-low heat.  Stir frequently until sugar is dissolved, then increase heat to medium and bring to a boil.  As soon as mixture comes to a boil, remove from heat and stir in the peanut butter and vanilla extract.  Then, stir in the cereal until all of the cereal is coated in the creamy mixture.  Last, stir in one cup of the M&M's.  

Drop heaping spoonfuls of cereal mixture onto wax/parchment paper and press a few M&M's onto the top of each cookie.  You can press the cereal together to help form a uniform shape.  Allow to set and serve.  

Spinach Artichoke Dip Stuffed Rolls

I am such a sucker for warm dips, but it's sooooo easy to get carried away and eat way too much.  With these single serve stuffed rolls, it makes it much easier to control your portion size.   

Rhodes Warm-N-Serv Soft Yeast Rolls are one of my favorites.  I always have these on hand.  Seriously, you can just pull them out of the freezer, brush with melted butter, bake and eat.  That's it, no waiting for rolls to rise.  In less than 15 minutes, you can have really delicious warm rolls on the dinner table.  

Today, I used these delicious rolls as the mini bread bowls for some warm spinach artichoke dip.  Since the rolls don't take very long to bake, I cooked the spinach artichoke dip first to ensure it was nice and warm.  If you have a favorite dip recipe, feel free to use that instead.

You will love biting into these warm buttery rolls to find a creamy and flavorful dip inside.     

Let me show you how easy these are to make . . . 

First, get all of your ingredients ready.  You will need thawed Rhodes Warm-N-Serve Soft Yeast Rolls, spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, garlic, parmesan cheese, shredded cheese, melted butter and a little olive oil.  

Slice the top of your thawed rolls off and scoop out the center.  Make sure to leave a good border around the edge though, because that bread mixed with the dip is what makes it so good.  

Prepare the spinach artichoke dip and fill each roll with 2-3 Tablespoons of dip.  

Top each roll with some shredded cheese.  I used Cheddar because I always have that on hand, but you can use any flavor you desire.  Mozzarella and Pepper Jack would be delicious.  When the cheese melts, it helps the top stick on.  

Place the tops back onto each roll and brush with melted butter.  Bake and serve.  

I am sharing this savory recipe over at RHODES BLOG today.  Click HERE to get this delicious RECIPE.

This post is sponsored by Rhodes Bread.  I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love and use in my own kitchen. 

Shortcut Cinnamon Swirl Zucchini Muffins

It's always good to have a few shortcut recipes on hand.  Even though zucchini muffins from scratch don't take that long to make, sometimes we just don't have the extra 10 minutes.  That is when this recipe comes in super handy.

It starts with a box of cinnamon swirl muffin mix.  Then, you add a few ingredients to it, including shredded zucchini and that's it.  The cinnamon streusel topping gets nice and crisp and the muffin is soft and flavorful.  These would even be great with a little vanilla icing on top. 

You might also like:

Cinnamon Roll Zucchini Bread

Famous Lion House Zucchini Bread

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Shortcut Cinnamon Swirl Zucchini Muffins
(Printable Recipe)

1 (21 oz.) box Krusteaz Cinnamon Swirl Muffin Mix
1/2 tsp. baking powder
2 large egg whites
2/3 c. water
1 tsp. vanilla extract
1/2 c. grated zucchini, peeled or unpeeled

Preheat oven to 400 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray; set aside.  Combine dry muffin mix and baking powder in a large bowl; set aside.  In a separate small bowl, combine the egg whites, water, vanilla and zucchini and mix until combined.  Add wet ingredients to dry and stir together just until combined.

Add half of the cinnamon mixture that came with the muffins and stir two or three times just to incorporate it a little throughout the batter, but you don't want to stir it all the way in.  Divide batter between 12 muffin cups and sprinkle the remaining cinnamon mixture over each muffin.  Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

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Yellow Zucchini Sheet Cake with Chocolate Icing PLUS a Vanilla Bean Paste Giveaway

Sheet cakes are one of my favorite things to make.  Not only are they SO easy to make, but they come together super fast from start to finish and they feed a bunch of people.  Yellow Cake with Chocolate Frosting is such a classic flavor.  It was about time I made a zucchini version.

You will have no idea there is zucchini hidden inside this moist yellow cake.  I even fed it to three picky kids that asked for seconds and thirds and had no idea what was really inside.  It took me a few tries to get it just right.  The cake is so soft with a sweet amazing vanilla flavor and it's topped with a rich and chocolaty icing.  It really is phenomenal and it tastes great for several days.  

Let me just say . . . Good vanilla really does make all the difference.  I have tried many different brands of vanilla bean paste and Blue Cattle Truck Trading Co.'s Mexican Vanilla Bean Paste is THE BEST that I have tried.  I'm serious, not only does it come in a big jar, but it has the best flavor.  Ever since I first tried it, it's the only brand that I use.  They also have the best Mexican Vanilla Extract.  Mexican Vanilla makes everything better :) 

I have some great news . . . I have a jar of Mexican Vanilla Bean Paste to give away to one lucky reader.  Enter using the rafflecopter below the next image.

If you would like to purchase some Mexican Vanilla or Mexican Vanilla Bean Paste, visit www.mexicanvanilla.com and enter discount code: Jenn20 at checkout for 20% off your order.

a Rafflecopter giveaway

The winner of this giveaway is Betty P.  Congratulations :)

Yellow Zucchini Sheet Cake with Chocolate Icing
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 c. unsalted butter
3 large eggs
1/2 c. buttermilk
1 Tbl. Blue Cattle Truck Trading Co. Mexican Vanilla Extract
     or 1 Tbl. Mexican Vanilla Bean Paste
2 c. shredded zucchini, peeled or unpeeled

Chocolate Icing
3 1/2 c. powdered sugar
1/2 c. unsalted butter
1/4 c. unsweetened cocoa powder
1/3 c. buttermilk
1 tsp. Blue Cattle Truck Trading Co. Mexican Vanilla Extract

Preheat oven to 375 degrees.  For the Cake:  In a large bowl, combine the flour, sugar, baking soda, baking powder and salt; set aside.  In a small saucepan over medium heat, melt the butter and add to the dry ingredients along with the eggs, buttermilk, vanilla and zucchini.  Whisk together until combined.  Pour into a well greased 13''x18''x1'' jelly roll pan and spread out evenly.  Bake for 18 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Top will be browned.   Remove from oven and top with icing while the cake is hot.

For the Chocolate Icing:  Add powdered sugar to a large bowl; set aside.  In a small saucepan over medium heat, melt the butter; add the cocoa powder and buttermilk and stir until smooth and no lumps of cocoa remain.  Bring to a boil, remove from heat and pour over the powdered sugar.  Add the vanilla and whisk together until smooth and creamy.  Pour over hot cake and spread out evenly.  Top with sprinkles, if desired.  Allow to cool, slice and serve.  

This post is sponsored by Blue Cattle Truck Trading Co. All opinions expressed herein are my own.  Thanks for allowing me to work with the brands that I love and use in my own kitchen.