Butter Topping for Breadsticks

shared by Patty H.  (served homemade breadsticks with the spaghetti recipe below; this was an even bigger hit with the grandkids)

3 T. unsalted butter, melted

½ tsp. Kosher salt

¼ tsp. garlic powder

¼ tsp. Italian seasoning

Brush on breadsticks immediately upon taking out of the oven

Baked Spaghetti and Meatballs

shared by Patty H. (this was a hit with the grandkids)

Meatballs (or your own recipe; I used frozen precooked meatballs)

1 lb. lean ground beef

⅓ cup fresh bread crumbs

1 tablespoons milk

½ teaspoon salt

1 teaspoon Worcestershire sauce

½ teaspoon pepper

¼ cup onion, finely chopped

2 tablespoons fresh chopped parsley

1 egg

Casserole

    8 oz. thin spaghetti

    1 tablespoon olive oil

    2 cups shredded mozzarella cheese, divided

    ½ cup grated parmesan cheese (real cheese, not in the green container)

    1 large egg, slightly beaten

    1 T. dried parsley

    28 oz. jar pasta sauce  (store bought or homemade; I used Baritolli’s Tomato & Basil))

Directions:

1.     Grease a large casserole dish.

2.     Preheat oven to 400 degrees. Combine all meatball ingredients and form into 1" balls.

3.     Place on a foil lined pan and bake 18-20 minutes. Remove from oven and reduce heat to 350 degrees.

4.     Boil the pasta until just al dente. Drain and toss with olive oil.

5.     Stir together egg, parsley, pepper, ½ cup mozzarella cheese, ¼ cup parmesan cheese and pepper to taste. Toss with the pasta and place in prepared dish.

6.     Top with meatballs and pasta sauce. Cover with foil and bake 35 minutes. Remove foil, top with remaining cheeses and continue to bake until cheese is melted and browned.

NOTE:  I thawed the meatballs and warmed them along with the sauce in a skillet before pouring them on top of the spaghetti

Coconut Lime Pound Cake

shared by Patty H.  (If you like these flavors, this is an absolutely AWESOME cake!)

Ingredients:

For the pound cake:

1/2 cup (1 stick) butter, softened

1 1/2 cups granulated sugar

1/2 cup plain yogurt or sour cream

3 large eggs

1/2 teaspoon vanilla extract

zest of 2 limes

Juice of 1 lime

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

For the glaze:  (Note:  I halved the glaze and it was plenty)

1 1/2 cups powdered sugar

Juice of 1 lime

2 teaspoons coconut extract

1 to 1 1/2 tablespoons heavy cream, half-and-half or milk (I used milk)

shredded coconut

Directions:

1.     Preheat oven to 350 degrees F. Line a 9 × 4- inch loaf pan with parchment paper or aluminum foil. Coat with nonstick cooking spray.

2.     In a large bowl, beat butter and sugar until light and fluffy. Add yogurt, eggs, vanilla, lime zest, and lime juice; blend until smooth. Add flour and baking soda; mix on low speed until smooth. Pour batter into prepared pan. Bake 50-60 minutes, until an inserted toothpick comes out clean. Allow cake to cool completely on a wire rack.

3.     After cake has cooled completely, prepare the glaze. Using a hand mixer, mix powdered sugar, lime juice, coconut extract, and heavy cream in a medium bowl until smooth and pourable. Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly. Sprinkle with shredded coconut. Allow to cool completely before slicing. Store in an airtight container, up to 5 days.

Lemon Brownies

shared by Dawson H. (who made them for the 2016 reunion and they were fantastic!)

1 ½ c flour

1 ½ c sugar

1 c butter, softened

1 t salt

4 eggs

4 T lemon juice

2 T lemon zest plus more for icing

Icing:

2 ½ c confectioners’ sugar

1/3 c lemon juice (plus zest)

½ t vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish.
2. Beat flour, white sugar, butter, and sea salt together in a bowl using an electric mixer until well mixed. 
3. Whisk eggs, 4 tablespoons lemon juice, and 2 tablespoon lemon zest together in a separate bowl; mix into flour mixture and beat on medium speed until smooth, about 3 minutes.
4. Pour batter into the prepared baking dish.
5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch.
6. Whisk confectioners' sugar, 1/3 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.