The Best Meatballs

I stole this straight from kraftfoods.com because it looks amazing and I want to eat some, like yesterday. Wow. It looks yummy, and I love me some Stove Top, so really, why haven't I found this recipe before?


The Best Meatballs
Prep Time: 20 min Total Time: 38 min Makes: 8 servings

Ingredients:
2 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/4 cups water
2 eggs

Make it:
HEAT oven to 400ºF.

LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.

PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).

COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.)

Tips:

Tomato-Basil Cream Sauce
Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Creamy Brown Gravy
Mix 1 jar (12 oz.) beef gravy, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

How to Freeze Meatballs
Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

Versatile Oatmeal Cookies

INGREDIENTS (Nutrition)

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups quick cooking oats
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup raisins
• 1 cup dried cranberries

DIRECTIONS

1. Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time.
2. Mix in raisins and craisins.
3. Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350 degrees F (175 degrees C). These freeze very well. Enjoy!!

I made these without the raisin/craisins, but instead I added coconut and white chocolate chips. Oh my, they were amazing! So I renamed them to "Versatile Oatmeal Cookies"

You could also use the Neiman Marcus tip, where you blend the oatmeal in the blender, I love that trick! Anyway, these are a stellar basic cookie recipe that comes out chewy, but slightly crispy on the bottom. I LOVE it!

From AllRecipies.com