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

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

Homemade Dutch Apple Pie

Dutch Apple pie has always been a favorite in my family. Since Thanksgiving is a few weeks away, I wanted to try making a homemade Dutch Apple Pie before the holiday. I have included the recipe down below, so you can try making it for this upcoming Thanksgiving. I look forward to reading all your comments!

Ingredients: 

9 X 9 baking dish

Filling:

1 frozen Pillsbury pie crust

6 cups, about 8 apples (peeled and diced, you can use any type of apples such as Granny Smith or Macintosh, but I used Gala’s, Golden Delicious, and Snow Sweets.)

½ cup white sugar

½ cup brown sugar

3 tbsp of flour (I used a blend of almond and bread flour)

¾ tsp of ground cinnamon

¼ tsp of nutmeg

Topping: 

¾ cup of flour (I used a blend of almond and bread flour)

1/3 cup softened butter

¼ cup white sugar

¼ cup brown sugar

½ tsp ground cinnamon

Instructions:

  1. Preheat oven to 375.
  2. Peel and dice your apples.
  3. Put small slices in bottom crust and bake for about 10 minutes, (so it doesn’t get soggy on the bottom)
  4. Mix all of the dry filling ingredients & mix in the apples. (Make sure to coat the apples really well.
  5. Pour into prepared crust.

6. In another bowl, mix flour, sugars, and cinnamon for the topping of the pie. 

7. Cut the butter into small pieces and add to the dry ingredients for the topping until it becomes a crumbly texture using a fork. 

8. Pour on top of the pie making sure to cover all of the apples.

9. Place on a foil lined baking sheet, before placing into oven for 50 minutes or until topping is golden brown.

10. When finished, remove from oven. Let cool before serving.

11. Enjoy!!

© 2019 Sundown Pointe