Italian Style Meatball Soup


1 quart chicken stock
1 12oz box bowtie pasta
35-40 cooked italian style mini meatballs
3 large carrots, diced
3 celery stalks, diced
1 medium onion, diced
1 TBS minced Garlic
½ cup cooked and drained spinach
2 TBS Pecorino Romano cheese
Parsley, salt and pepper
3 TBS Extra Virgin Olive Oil


In a soup pot add, the EVOO, carrots, celery, onion and garlic. Sprinkle with Salt and Pepper and sauté until caramelized. Add in Chicken broth and let come to a boil. After it comes to a boil reduce to a bubbling simmer for 15 minutes or so, enough to soften the veggies. Add in the Meatballs and spinach, let cook for about 10 minutes later, then add the pasta. Keep on low boil until the pasta is cooked. Serve with fresh grated Pecorino Romano cheese on top.

Cranberry Layer Cake

Recipe from: AllRecipes.com

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Original Recipe Yield 12 servings


1 (18.25 ounce) package white cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 tablespoon grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts

1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
3 1/2 cups confectioners' sugar
1/4 cup finely chopped walnuts


In a large mixing bowl, combine the first five ingredients; mix well. stir in the cranberries and walnuts. Pour into two greased 9-in. round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small mixing bowl, beat cream cheese, butter, vanilla and orange peel until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Sprinkle with walnuts