Ikea Swedish Meatballs (Almost) with Sauce

I know how much that Jacqui LOVES the Swedish Meatballs at Ikea. I found this recipe in a magazine and had to share it here. Hope that they are just as yummy and you don't have to go across the water to have them.

Ingredients

For the meatballs:

• 1 cup breadcrumbs
• 2 tablespoons unsalted butter
• 1/3 cup minced white onion
• 2 cloves garlic, minced
• 1/4 teaspoon ground allspice
• Kosher salt and freshly ground white pepper
• 1/2 cup milk
• 1 teaspoon Worcestershire sauce
• 3/4 pound lean ground beef
• 1/2 pound lean ground pork
• 1 large egg plus 1 egg white, beaten
• Vegetable oil, for brushing

For the gravy:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1/4 cup heavy cream
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley (optional)
• Lingonberry jam, for serving (optional)

Directions

Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.

Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

Corn Casserole (Yum!)

Something a bit different. This is super easy and yummers. Enjoy!

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Mix in about 1/2 cup of the cheese. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Prime Rib Roast

I decided to do a prime rib roast for New Year's Eve. Not having done one before I decided to seek some help. I found this basic recipe and lengthened the time since I wanted it medium well - well done. It really is pretty fool proof.

Ingredients

• 1 (5-pound) standing beef rib roast
• seasoning, garlic, salt, pepper

Directions

Preheat oven to 375 degrees F.
Allow roast to stand at room temperature for at least 1 hour. Rub roast all over with the House Seasoning. Place roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in the oven but do not open oven door for another 3 hours. About 1 hour before serving time, turn oven to 375 degrees F to reheat the roast.
Cook's Note: Do not remove roast or re-open the oven door from the time roast is put in until ready to serve.

It came out very yummy and very tender. I cooked it for 2.5 hours and did exactly as it states.

Chocolate Bread Pudding

Ingredients

• 1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
• 3 cups milk
• 1/4 cup heavy cream
• 1/2 cup coffee-flavored liqueur or 1/2 cup milk with espresso powder
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1/4 cup cocoa powder
• 1 tablespoon vanilla extract
• 2 teaspoons pure almond extract
• 1 1/2 teaspoons ground cinnamon
• 6 large eggs, lightly beaten
• 8 ounces semisweet chocolate chips

Directions

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

In a large bowl, whisk together the milk, cream, and liqueur.

In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.

Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled, with whipped cream or a dessert sauce.

Krispy Kreme Bread Pudding

Ingredients

• 2 dozen Krispy Kreme donuts
• 1 (14-ounce) can sweetened condensed milk (not evaporated)
• 2 (4.5-ounce) cans fruit cocktail (undrained)
• 2 eggs, beaten
• 1 (9-ounce) box raisins
• 1 pinch salt
• 1 or 2 teaspoons ground cinnamon  

Directions

Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes.
Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled.

Just for you Jacqui ~ You can make and smell it but that is all.

Slow Cooker French Onion Soup

Soup

3	large onions, sliced (3 cups)
3	tablespoons margarine or butter, melted
3	tablespoons all-purpose flour
1	tablespoon Worcestershire sauce
1	teaspoon sugar
1/4	teaspoon pepper
4	cans (14 1/2 ounces each) ready-to-serve beef broth

Cheesy Broiled French Bread

8	slices French bread, 1 inch thick
3/4	cup shredded mozzarella cheese (3 ounces)
2	tablespoons grated or shredded Parmesan cheese

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	About Concordance™

1. Mix onions and margarine in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.
3. Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.
4. Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.

Slow Cooker Beefy French Onion Soup

7	small - medium onions, cut in half and thinly sliced (about 7 cups)
1	tablespoon butter or margarine, melted
2	tablespoons sugar
2	dried bay leaves
1 1/2	pounds beef stew meat
3	cans (10 1/2 ounces each) condensed beef consommé
1/4	cup dry sherry or apple juice
1	cup apple juice
1/4	teaspoon dried thyme leaves
8	slices ( 1/2 inch thick) French bread, toasted
2	cups shredded Swiss cheese (8 ounces)

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	About Concordance™

1. Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef.
2. Cover and cook on low heat setting 9 to 10 hours or until onions are deep brown.
3. Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to high. Cover and cook 10 minutes or until hot. Remove bay leaves.
4. To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.