English Emma Blooms

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8 ozcream cheese, room temperature 1/2 cpeanut butter 5 cpowdered sugar 1 tspvanilla 1/2 cwalnuts or pecans Directions  1 Melt chocolate and cool to room temperature, if you are making the chocolate peanut butter version, if not skip this step. 2 Add cream cheese and peanut butter to chocolate (if making the chocolate peanut butter version), if not just mix the cream cheese and peanut butter and proceed with the recipe.. 3 Add sugar and vanilla, mixing well. Chop and add the nuts. 4 Spread in an 8" or 9" square pan. You can place a piece of nut on each square for decoration. Refrigerate 2 hours before 

1 lbs. of ground beef 1  c. of cooked rice 2/3 c. of onion, chopped 3 cl. of garlic, minced 1/4 c. of parsley, loosely packed and then finely chopped 1/4 c. of grated parmesan 2 tbs. of ketchup 2/3C eggs 1/2 tsp. of white pepper 1/4 tsp. of black pepper 1 tsp. of salt 1/4 tsp. of onion powder 1/4 tsp. of garlic powder 1 jar of tomato sauce (I use Barilla or Classico) 2/3 can of chicken broth olive oil Preheat the oven to 450°. In a standing mixer or large bowl, add the meat, rice, onion, garlic, parsley, parmesan, ketchup, eggs, white pepper, black pepper, salt, onion powder and garlic powder.  Mix gently until all ingredients are incorporated and then form into tangerine-sized balls. Rub a 13x9x2 pan with olive oil and then place the meatballs in an even row.  Bake in the oven for 20 minutes. While the meatballs are browning on one side, add the tomato sauce and chicken broth to a saucepan and warm, stirring to incorporate.  After the meatballs have been in th