Meatball Pasta Parmesan

Meatballs and pasta have always been a dinner favorite in my family. One of my New Years goals were to try and make new dishes that everyone would love. This is definitely one of them. I have included the recipe down below, so you can try making it for dinner. I look forward to reading all your comments!

Ingredients: 

10X15 baking dish

16-ounce box of Penne pasta (you can also use any pasta.)

40 Meatballs or a 48-ounce bag of frozen meatballs 

2 1/2 jars of tomato sauce 

12-ounce jar of Current Jelly

Grated Parmesan cheese

10 slices of mozzarella cheese

Instructions:

  1. Cook and drain pasta according to package.
  2. Preheat oven to 350.
  3. Layer some sauce on the bottom of your pan so the pasta won’t stick to the pan.
  4. Pour pasta into pan and spread out.
  5. Add a little sauce on top of the pasta and sprinkle with grated parmesan cheese.
  6. Lay your meatballs on top of the pasta, before adding more sauce and grated parmesan cheese.
  7. Lay your slices of mozzarella cheese on top .
  8. Place in oven for 40 minutes or until meatballs are cooked and the cheese is golden brown on top. 
  9. Let sit for a few minutes before serving.
  10. Enjoy!!

© 2021 Sundown Pointe

Homemade Peanut Butter Cups

Peanut Butter cups have always been a favorite in my family. If you love peanut butter cups as much as I do, then this recipe is for you. It’s the type of dessert that will be very popular at parties or gatherings. It is also a great snack during the day. Try it out and let me know what you think. I look forward to reading all your comments! 

Things you need:

1 Mixing bowl

Chocolate melting pot

Hand mixer or a Kitchen Aid

Muffin pan 

Cupcake tins 

 1 cup of Creamy Peanut Butter 

2 tbsp Butter (Melted)

1 ½ to 2 cups of Powdered Sugar

Lindt Chocolate or Chocolate Chips (Milk or Dark Chocolate)

Instructions:

  1. Add peanut butter and melted butter to your bowl before slowly adding the powdered sugar to your bowl. Mix well.
  2. While chocolate is melting, line muffin pan with cupcake tins.
  3. Once chocolate is melted, take one to two spoon fulls of chocolate to cover the bottom of the cupcake tin. 
  4. Take a scoop of peanut butter mixture and roll into a ball before slightly flattening it so it fits in the cupcake tin.
  5. Finally cover with chocolate so peanut butter isn’t showing, before putting in fridge for half hour, or until chocolate is hardened. 
  6. Enjoy!!!

© 2021 Sundown Pointe

The Enigma Man Mystery: Cases Unfold

Hi Everyone, 

Sundown Pointe Publishing is very excited to announce the release of Devan Roberts’ debut book, The Enigma Man Mystery: Cases UnfoldThe book is a mystery novel that portrays the story of a master sleuth known only as the Enigma Man. In the story, the Enigma Man partakes in a series of multiples cases and starts unfolding every story one after another. With every case solved, the story becomes more complex, even more difficult to solve. The Enigma Man gets called to help his long old friend, Detective Richards after cases result in dead ends, such as “The Sinking Limo,” “The Mine Shaft,” and many others. After solving every case, the duo ends up at the bar, having a drink to celebrate their success. The real test for the duo comes at the end, when they are given the case of “Birds Falling Out of the Sky.” Read more to know how the duo tackles some of the biggest challenges of their careers.

 If interested in purchasing a copy online, click here:

© 2020 Sundown Pointe

No Bake Blueberry Cheesecake

Cheesecake has always been a favorite in my family. If you love cheesecake as much as I do, then this recipe is definitely for you! The texture is creamy and fluffy which is how you want it. I highly recommend trying this recipe. It’s the type of dessert that will be very popular at parties or gatherings. I look forward to reading all your comments! 

Things you need:

2 Mixing bowls

Hand mixer or a Kitchen Aid

Food chopper

10 inch Springform pan

2 cups of crushed Graham Crackers

½ cup butter (melted)

¼ cup of sugar

2- 8 oz packages of Cream Cheese

2 cups of Heavy Cream

2 cups of Powdered Sugar

2- 21 oz cans of blueberry filling.

2 handfuls of fresh Blueberries

Instructions:

  1. Using your food chopper, crush 2 cups of graham crackers, and pour into one of your bowls.
  2. Add the melted butter and ¼ cup of sugar to the crushed graham crackers and mix until fully incorporated.
  3. Pour into springform pan, and using a fork press down until it covers the bottom. Then, using a pint glass, press down on the crust to make sure your crust sticks together.

4. Place crust in oven at 350 degrees for 10 minutes. Then, place crust in fridge to cool.

5. Using your bowl from your graham crackers, pour in 2 cups of heavy cream, and beat on high until it forms whipped cream. (Roughly 5 minutes.) Then, set aside.

6. Using your other bowl, add the cream cheese and powdered sugar and mix until fully incorporated.

7. Next, fold in whipped cream into the cream cheese mixture, before adding in fresh blueberries.

8.Once fully incorporated, pour into crust and spread evenly.

9. Finally, spread the 2 cans of blueberry filling over cheesecake mixture, and set in fridge for eight hours or overnight.

10. Enjoy!!

© 2020 Sundown Pointe

Eggless Mint Chocolate Mousse

If you love chocolate as much as I do, then this recipe is definitely for you! Chocolate mousse is somewhat of a quick dessert, it’s the firming up that takes the longest. In fact, this is one of my favorite desserts to make, especially when you add in fresh mint leaves. The texture is very fluffy which is how you want it. I highly recommend trying this recipe. It’s the type of dessert that will be very popular at parties or gatherings. I look forward to reading all your comments!

Things you need:

Mixing bowl

Hand mixer or a Kitchen Aid

Saucepan

Air tight container

3 cups of Heavy Cream

2 ¼ cups of Ghirardelli Chocolate Chips

 3 tsp Vanilla Extract         

Mint leaves (chopped)                                                                                                                                                    

Instructions:

  1. Using your mixer, mix your heavy cream until it looks like whip cream. This should take roughly 5 minutes.
  2. Next, set the whip cream in the fridge while you melt your chocolate.
  3. Once the chocolate is melted, remove from heat and add in the vanilla extract.
  4. Fold into whip cream until fully combined. Then, sir in some of the mint leaves, and save the rest for garnishing on top.
  5. Finally, place into airtight container and set in fridge for about 5 hours, or until firm.
  6. Enjoy!!

© 2020 Sundown Pointe