Cheese stuffed meatballs (AMAZING!)

       Cheese Stuffed Meatballs and Spaghetti 

4 sticks of Mozzarella string cheese

1/2 cup Italian style bread crumbs

1 jar (48 oz) Sauce

1 to 1 1/2 lb of ground beef ( I used one lb)

a few shakes of garlic powder

1/2 tsp of salt

1/2 tsp of dried oregano leaves

1 egg

One box of spaghetti noodles ( I personally love angel hair)

Parmesan cheese (optional)

Step One

Cut string cheese into cubes 3/4 inch long. Freeze in sandwhich bag for one hour.

Step Two

Heat oven to 375 degrees F. Line your pan with foil. In large bowl, mix bread crumbs, 3 Tbsp of the sauce, ground beef, garlic powder, salt, oregano and egg together. Shape mixture into around 20 balls, (this # doesn't have to be perfect. Just make them nice sizes). What I did was press one at a time, flat, then placed a cheese cube into it and folded the meat around it and rolled it in my hands until it was a ball again.
Place meatballs in pan. Bake for 20-30 minutes (uncovered).
Psh. The recipe I got this from (and tweaked) said bake for 10 minutes... psh yea not done until 20 or 30 minutes passed. Stupid recipe. lol

Step Three
Prepare the rest of your pasta sauce and pasta (in the way you are most comfortable).
Then you are done :)

Enjoy!

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Frozen Peanut Butter Cheesecake

Frozen Peanut Butter Cheesecake

Ingredients

6 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup frozen whipped topping, thawed
2 tablespoons hot fudge sauce
2 tablespoons creamy peanut butter

Directions

 

(this is super yummy to eat when it's warm and still "wet" lol

1. In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.

2. Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).

3. In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
4. Add vanilla and lemon juice and mix until combined.
5. Gently fold in the whipped topping. Pour filling into the prepared crust.
6. Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.

7. Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.

Made this yesterday for my dad's 43rd birthday. Had my family and two other families meet at the park for a surprise picnic dinner. Everyone loved it! This cheesecake is amazing! Though, honestly, I'd have to say that the crust was off. It was SUPER hard to cut (duh, it was frozen for like 4-6 hours). And I only had a plastic knife to use. Even broke a plastic fork trying to cut it. I think next time, a graham cracker crust will be just fine, if not better. But it was all still great! I used a total of 43 mini resees cups (outlined the pan in the pic above and used the rest to write out the numbers 43).  It was a great dessert!!!!!