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Friday, December 31, 2010

Spaghetti Pie

I've seen spaghetti pie recipes numerous times. But they all use the spaghetti as a crust and then cover it will toppings like a pizza. The "crust" looks dry and unappealing so I've never tried it until I came across this recipe for Hillbilly Spaghetti Pie on Mommy's Kitchen. I chose to omit the name Hillbilly because that isn't a name that is synonymous with Texas. Southern yes, hillbilly no. Now that we have the official new name for this recipe, we can proceed with the goodness!!

Ingredients:
1/2 - cup onion, chopped
2 - tablespoons olive oil
1/2 - pound ground beef
1/2 - pound sweet Italian sausage
2-garlic cloves, minced
1 - (28 ounce) can crushed tomatoes
1/4 - teaspoon dried oregano
1/4 - tsp Italian seasoning
1 - tablespoon sugar
1 - teaspoon salt (or to taste)
2 - cups water
8 - ounces thin spaghetti, broken into 3 inch pieces (not angel hair)
1/4 - cup heavy whipping cream
1 - teaspoon dried basil
1/2 - cup fresh grated Parmesan cheese
2 - cups grated mozzarella cheese
large cast iron skillet or 9 x 13 in baking dish

Directions:Saute onion in 2 tablespoons olive oil, on medium heat 5 minutes. Add beef and sausage, brown over medium-hi heat. While almost brown, add garlic, Italian seasoning and oregano. I drained off the grease from the ground beef and sausage before continuing with the recipe. Once browned, stir in crushed tomatoes, water, sugar and salt. Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes. After 8 minutes, stir pasta so the noodles won’t stick together. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm). Add basil, Parmesan cheese, and cream, stir well. Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown.

Thursday, December 30, 2010

Meatloaf - PW Style

We were not big meatloaf eaters around here. Until now!!! This recipe has completely changed our minds. It is so unbelievable good!! No peppers or onions, a big bonus for this family (excluding me). This recipe is from Pioneer Woman and is to die for like everything else that I've made from her book and web site! I'm telling you, she is genius.
Ingredients

Meatloaf:
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
¼ teaspoons Seasoned Salt
¾ teaspoons Salt
Freshly Ground Black Pepper
⅓ cups Minced Flat-leaf Parsley
4 whole Eggs Beaten
10 slices Thin/regular Bacon

Sauce:
1-½ cup Ketchup
⅓ cups Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste

Directions:
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.






Tuesday, December 28, 2010

Broiled Tilapia Parmesan

How do you get your family to eat fish?? I luckily came across a recipe on all recipes that makes it irresistible! I've changed it up a little... and it is awesome!!
Ingredients

1/4 cup Parmesan cheese
2 Tbsp butter, softened
2 tablespoons mayonnaise
1 tsp fresh lime juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
dash onion powder
dash celery salt
5-6 tilapia fillets
Salt and Pepper

Directions
1.Preheat your oven's broiler. Line cookie sheet with aluminum foil and spray with cooking spray.

2.In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lime juice. Add dried basil, pepper, onion powder and celery salt. Mix well and set aside.

3. Season fillets with salt and pepper and arrange in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Sunday, December 26, 2010

Cranberry Cake

I'm a little late posting this, but it was a good cake so I wanted to include it. This recipe was the cake selected for December at the Cake Slice Bakers blog. My husband especially loved the tartness of the cake saying it cut the sweetness. I'm tellin' ya it was good! I kept going back for more...
Cranberry Cake from Cake Keeper Cakes

Ingredients
For the streusel:
1 cup sliced almonds
2 Tablespoons unsalted butter, melted
2 Tablespoons light brown sugar, packed

For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 cups granulated sugar
3/4 cup butter, melted and cooled
1 teaspoon pure vanilla extract
1 bag (12 oz.) fresh cranberries

DirectionsMake the streusel: Preheat the oven to 300 degrees F. Grease a 10-inch round springform pan.

Combine the almonds, butter and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.

Make the cake: Whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on a medium high speed until the mixture is lightened and increased in volume, about 5 minutes.

With the mixture on low, add the butter in a slow stream. Turn the mixture to medium speed and beat for another 2 minutes. Stir in the vanilla.

Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries.

Scrape the batter into a prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes.

Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges and serve.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.