Grandma’s Italian Meatballs
by Cassie from Somewhere, PA
Grandma’s Italian meatballs are very versatile. They can be used in sauce and served over pasta, made into a meatball sub, or sliced and added to homemade pizza. It’s a basic meatball recipe made with a combination of ground beef and sausage seasoned with garlic, onions, and parsley. Bread crumbs soaked in milk and Parmesan cheese help to bind the meatballs. They can be pan-fried or baked. We opted to bake them in the oven and serve with spaghetti and sauce. Click here for the recipe.
Nana’s Pasta Fagioli Soup
by Matthew Peterson from San Antonio, TX
Nana knows how to make a bowl of pasta fagioli soup. It’s delicious and full of flavor and texture. There are a few shortcuts that make this a simple soup to make. But, there are just enough fresh veggies to give this a from-scratch feel. We love the tip of cooking the pasta on the side so it does not get soggy. Very hearty, the soup is filled with pasta, ground beef, diced tomatoes, kidney beans, and cannellini beans. There is a kick from the pepper, so if you are sensitive to spice cut back on the red pepper flakes and black pepper. Serve with garlic bread or breadsticks for a comforting bowl of soup. Here’s the recipe.
Granny’s Polish Sausage with Sauerkraut
by Lisa Johnson from Macon, GA
Lisa’s twist on her grandmother’s Polish sausage with sauerkraut is comforting and filling. The smoky sausage pairs nicely with the tangy sauerkraut. It’s a simple dish that can be jazzed up with your favorite spices (like smoked paprika or garlic). This 4-ingredient dinner can be served as-is, on top of mashed potatoes, or with slices of rye bread. Click here for the recipe.
Mushroom caps made famous by Grandma
by Samantha Jacobs from Manchester, NH
There are so many flavors in these restaurant-quality stuffed mushrooms. The combination of stuffing, cream cheese, and crab meat is delicious. The cream cheese adds creaminess to the filling. Drizzling the mushrooms with garlic butter brings them to a whole new level. Place these on the table and watch ’em disappear. Your guests will be impressed! If there is leftover stuffing from dinner, this recipe is a great way to use that. Get the recipe here.
Grandma’s Old-Fashioned Butter Pecan Sundae
by Family Favorites from Not Far From Green Bay, WI
Super quick to make and we have to say this is one of the best butter pecan caramels we’ve ever had. One bite and you’ll skip picking up toppings from the store. If you are a fan of butter pecan ice cream, the flavors are similar. The sauce is buttery and thick. Almost like a rich caramel with chunks of toasted pecans. Perfect with a couple of scoops of vanilla ice cream. The recipe made about 2 cups and the extra stores well in the fridge. It thickens up a bit in the fridge but is still spoonable. Use it slightly warmed or cold. Either way, it is a complete success! Get the recipe here.
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