My Mother’s Spaghetti and Meatballs

What You'll Need

Meatballs:

• one pound ground beef
• tow Italian sausage links, removed from casing
• ⅛ teaspoon black pepper
• one teaspoon Italian seasoning
• ½ onion, finely diced
• ½ onion, grated
• onelarge garlic clove, grated
• tow tablespoons parmesan
• one egg
• one cup saltine cracker crumbs (crush by hand)
• one teaspoon salt

Sauce

• ½ cup red wine
• ½ green pepper sliced thin
• ½ teaspoon Italian seasoning
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon garlic powder
• 1 pound spaghetti
• ½ onion sliced thin
• one can tomato paste
• 1 can + 1 tablespoon water

How to Make It

Using your hands combine, ground beef, italian sausage, egg, cracker crumbs, salt, black pepper, Italian seasoning, diced onion, grated onion, garlic and parmesan.

Form into 9-10 meatballs. In a large skillet, heat ⅛ – ¼ cup olive oil over a medium-high heat. Brown meatballs on all sides, remove from skillet.

Add in sliced onion and pepper, cook for two to three minutes.

Deglaze pan with red wine, scraping up brown bits as you go.

Add in tomato paste, cook for 1-2 minutes.

Add in water, Italian seasoning, sugar, salt and garlic powder.

Stir. Add meatballs back into the sauce and simmer for 30 minutes, until meatballs are cooked through and sauce is thickened.

If needed add more water.

Season with salt, pepper and sugar.

While the sauce is simmering bring a large stock pot of water to a boil.

Add a small handful of kosher salt.

Cook spaghetti until aldente.

Serve with grated parmesan cheese and chopped parsley.

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Twix Thumbprint Cookies

What You'll Need

Shortbread Layer

• ⅔ cup Unsalted Butter, softened
• tow teaspoon vanilla
• 1½ cups all-purpose flour
• ½ cup sugar
• tow Eggs (yolks only)

Caramel Filling

• 14 soft caramel candies (like Kraft Caramels)
• 3 T. heavy cream

Chocolate Drizzle

• 6 ounce milk chocolate chips

How to Make It

To make the shortbread layer:

Preheat oven to 375 degrees. In a medium sized bowl, combine ⅔ cup butter, sugar, egg yolks and vanilla in bowl.

Beat at medium speed, scraping bowl often, until creamy.

Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets.

Make indentation in center of each cookie with thumb or end of wooden spoon handle.

Bake 7-10 minutes or until edges begin to brown.

Cool completely.

To make the caramel filling

Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted

Using a teaspoon fill each indentation with the caramel.

To make the chocolate drizzle:

Melt the chocolate in the microwave stirring 30 seconds at

a time until smooth, and scoop into a ziplock bag.

Barely snip the corner and drizzle over the cookies.

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