The Crazy Suburban Mom: Favorite Recipes

Favorite Recipes

These are a few favorites and I add on from time to time.  There are quite a few recipes on my blog and if you google "Crazy Suburban Mom Recipes" they will pop up for you.  Until then enjoy these!

Mama's Best Ever Spaghetti and Meatballs

In honor of National Pasta Month I tried "Mama's Best Ever Spaghetti and Meatballs" recipe last night and it is so going in my Favorite Recipe Linkbar.  It was delicious, easy and a one-pot meal; a total winner!

I make a pasta meal about once a week with meatballs and spaghetti the favorite by far but I didn't have a go-to recipe.  I tried a lot of different versions, even bought ready-made meatballs thinking that would help but my son hated the dense texture of all the pre-made meatballs (Rubber balls he calls 'em)

Dinner last night was a HUGE hit on all fronts.  With just a few ingredients, one pot (YAY! Less clean-up!) and very little time or effort, I had a nice big pot of sauce and meatballs! 

Once it had been cooking about fifteen minutes my son came down the stairs (he'd been sleeping) and said,' Are you cooking something? It smells amazing!' And my kid isn't easy to wake, he sleeps through everything...  The telephone, smoke alarms.... me nagging....   But this smelled so good he not only got up but didn't wait for dinner;  had a bowl as soon as it was done and loved it.  


The meatballs had a great texture, and it was the easiest recipe I've used to make meatballs and spaghetti.  



A classic Italian-American dish that can be as simple or as fancy as you want it to be.
  • 1-1/2 lbs. lean ground beef
  • 1/2 cup Italian seasoned dry bread crumbs
  • 2 eggs
  • 1 jar (1 lb. 8 oz.) RagĂș® Old World Style® Pasta Sauce, divided
  • 12 ounces spaghetti, cooked and drained
  1. Combine ground beef, bread crumbs, eggs and 1/2 cup Pasta Sauce in medium bowl; shape into 18 meatballs.
  2. Bring remaining Pasta Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done.
  3. Serve over hot spaghetti.
Preparation time: 20 Minutes
Cook time: 20 Minutes
Servings: 6

More  Ragu Recipes (here) but the next one I'm trying is the skillet pasta and beef.

You can find more information about the campaign and recipes at their Facebook Page and Twitter @ragusauce 

Anti-Telemarketer Cookiewhich

I came up with this dessert a while back and  it's everything I love in a dessert.  It's quick, it's got only two (or three ingredients),  requires no baking, and my kid loves it...



It's  the perfect pantry dessert if you live in a world where Oreo Cookies and Mint Chip Ice Cream can sit around unmolested.  I wouldn't know anything about that, I don't live there.

1.  Split Oreo Cookies, put one chocolaty top aside.

2.  Put a little baby scoop (about a tablespoon) of Chocolate Mint Chip Ice Cream on one half of the cookie.

3.  This is optional - Drizzle with a little bit of Magic Shell

oreo mint cookie

4.  Top with the other half of the cookies...


Yum!  I mean, done.

If you had a bad day or have PMS; someone stole your parking space or that telemarketer called for the fifth time while you were in the bathroom you might (rightly feel) the need for copious amounts of chocolate to soothe the edges of life.  If so,  you can Magic Shell the heck out of the cookies.  Just squirt away and then put them in the freezer to harden (It won't harden on the cookies otherwise)  


Take that you, Telemarketer.

*Please have fun with this and remember it’s a recipe; not a calculus problem.  Don’t get bogged down on fiddle-faddle about precise amounts.  You’re scooping little balls of mint chip ice cream; not figuring how long it will take the light from the last chip on the right to reach the moon. 

Love and fiddle-faddle,
Best Ever Egg Salad

I'm having some family over tomorrow and made egg salad for  many.  I used a baker's dozen of eggs.

I going to post the recipe since it's easy,  I love it and making hard boiled eggs seems to be a matter of contention.

Based on everything I've read I don't do it right and I don't know what to say about that.  It just works for me.  It always works. 

I put however many eggs I need in a pot, cover with about an inch of cold water (has to be cold), set the burner to med-high (to pretty darned high - so I guess I'm saying just short of high-high.  But if you have a really good stove not like me that boils fast I'm thinking you would need to set it lower) ,  set the timer for 20 minutes and leave it cook, uncovered.

That's it.  Yes, the eggs dance around a bit and sometimes if I'm only cooking an egg or two I'll turn down the burner a little but mostly I don't...   When the timer goes off I put the screaming hot eggs in an ice bath, stir them around for a minute or two, crack them a little - Stir, stir, stir them again for a few minutes and then peel them under running water.

They peel really easy. 

So for the egg salad I did that with 13 eggs and left them to dry for a little while.  When I was ready I mixed in a bowl about:

1/4 cup minced sweet onion

1/4 cup minced celery (use the inside stalks for this)
1/2 cup of mayonnaise
the juice from half a lemon
an 1/8 to 1/4 teaspoon of Coleman's Dry Mustard depending on how much kick you want - I used 1/4 - My family gets whiny about food that kicks them.
a teaspoon of salt
a few grind of pepper

For the eggs I slice them on a egg slicer.  One of these...

 But mine's not as nice as that one and is starting to rust.

I slice them long way, then the other but you can cut them any way you want; you want smallish pieces not mush.  Then mix with the mayo mixture.


This is really delicious - If you've never added lemon juice SURPRISE!  it's great! - and so much better then the stuff they sell at deli counters... And way, way cheaper.

Why bake when you can melt?

I can't bake but it's that time of year so I drag out my recipes and melt up some cookies.


And no one misses the baking aspect; try it.

You lay out pretzels on a lined cookie sheet...


Pop on a Rolo

And bake for 4 minutes at 300 degrees...

They look identical when you pull them out but they are a-foolin' ya. They are meltly and squishable! Squish a pecan (roasted and salted is best taste-wise) into the center and let cool. I put mine outside (It's a balmy 22 degrees today) because they don't seem to harden back up and, Oh!Oh! ....



My son doesn't like nuts so in his I squish either a Hershey's Kiss or a semi-sweet morsel, whatever I have.


Danger Alert of the Most Unattractive Sort!   Hershey's kisses do not work in place of Rolo's; they melt into the most unattractive (think dog poo from a sick dog) mess in the oven.   Kisses can be used instead of the nut at then end, but not for the melty part.


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