Pat Jaynes was the "hostess with the mostess" at the workshop this past Saturday and she made a wonderful dish that we all went crazy over especially when she told us how easy it was. I thought we would share it with you too.
1 1/2 - 2 lbs meatballs (I use the 6 lb bag from Sam's, Original Meatballs)
1 can cream mushroom soup, undiluted
1 can beef broth, undiluted
1 cup sour cream
Using a whisk, mix the soups and sour cream together until smooth.
Put meatballs in crock pot and pour the mixture over the meatballs, Cover and cook on low until the meatballs are hot. I tripled the recipe above for the workshop, and it took about 3 - 3 1/2 hours or so for the meatballs to get hot. Then I turned them on "warm" and kept them on hold until serving.
Boil wide or medium noodles (I used no-yolk noodles), drain and serve meatballs over the noodles.
Tastefully Simple Carrot Cake
Combine in large bowl:Nana's Apple Cake Mix2 Cups grated Carrots8 oz. can crushed pineapple well drained2 eggs1/2 Cup raisins1/2 cup chopped WalnutsStir to blend. Spread in greased 8X8 baking pan or 10" deep dish pie plate. Bake at 350 for 40-45 min. Cool.Top with CREAM CHEESE FROSTING Makes 9 servings.
I doubled the recipe and put in 9 x 13 pan and it turned out great!!!
For info on ordering TS product, go to my website: www.tastefullysimple.com/web/pjaynes