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Tag Archives: comfort food

Spaghetti Bake and Apple Crumble Bars 


It’s finally fall and that’s when I really feel like cooking. The smells of fall are so good, the cinnamon, cumin, nutmeg…couldn’t be better. 

Today the house smells so good and because of that I’m in the mood to give you two recipes! 

First is a Spaghetti bake that I’ve adapted somewhat from the Taste of Home cooking site. 

Here’s the recipe:

1 package (16 ounces) spaghetti

1 pound ground beef

1 medium onion, chopped

1 jar (24 ounces) meatless spaghetti sauce

1/2 teaspoon seasoned salt

2 large eggs

1/3 cup grated Parmesan cheese

5 tablespoons butter, melted

2 cups (16 ounces) 4% cottage cheese

4 cups (16 ounces) part-skim shredded mozzarella cheese

Spices I added were: Italian Seasoning, Dried basil (from my garden), oregano and salt & pepper. I also sprinkled in some red pepper flakes…

Note:  I am pescatarian  (meaning a vegetarian who eats fish) so I substituted the ground beef for chopped mushrooms and 3 large gloves of chopped garlic. Also, I didn’t have any cottage cheese, so I substituted some leftover homemade Alfredo sauce that I had. 

Directions:

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef (or mushrooms – or both) and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.

In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 3-qt. baking dish. 


Top with half of the cottage cheese, meat sauce and mozzarella cheese.



 Repeat layers.



Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.

Then either for dessert – or earlier for breakfast that morning and dessert later, I made an Apple Crumble that is kinda like apple crumble bar cheese cake – so good!! I wish I could share with you how wonderful these dishes are making the house smell!! Oh my…welcome Fall!!


Sour Cream Apple Crumble Bars


INGREDIENTS

2 cups quick-cooking oats

1 cup (2 sticks) unsalted butter, room temperature

1 cup all-purpose flour

1 cup walnuts, roughly chopped

3/4 cup brown sugar

1/4 cup sugar

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon allspice

Filling:

2 cups apples, peeled and shredded

1 cup sour cream

3/4 cup sugar

1 large egg

1 tablespoon honey

1 teaspoon vanilla extract

Note: again, I didn’t have something (really need to go shopping) – I was out of walnuts…I never run out of walnuts…so I substituted finely chopped peanuts. 

Directions:

Preheat oven to 350º F and line a 9×13-inch baking dish with parchment paper.

Cream together butter and sugars in a large bowl or mixer until fluffy and lightened in color.

Add in oats, flour and walnuts, then mix in baking soda, cinnamon, salt, nutmeg and allspice until combined.

Pour 1/2 crust mixture into lined baking dish and use your hands or a flat-bottomed surface to press crust into an even layer.

Bake for 10 minutes, or until lightly browned.

While crust is pre-baking, mix together sour cream, sugar, egg, honey and vanilla extract in a large bowl, then mix in shredded apples.

Pour mixture over baked bottom crust and spread into an even layer, then top with remaining crumble mixture by dropping pieces until it is completely covered with a thin layer.


Bake for 35 minutes, or until topping is golden brown. Cover with aluminum foil if topping is browning too quickly.



Remove from oven and let cool completely before serving.

Enjoy and enjoy the tastes and smells of Fall!!

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Posted by on September 17, 2016 in breakfast, Comfort Food, food, Pasta, vegetarian

 

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The Best Potato Soup

This recipe is a combination of two recipes that I found in some old cooking magazines – they both looked really good – but together the recipes are amazing!

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Ingredients:

6 medium – large potatoes

2 large baking potatoes (baked peeled and coarsely mashed)

48 oz organic vegetable broth

1 TBLS sea salt

1 medium – lrg onion – chopped

1 cup chopped celery

2 cloves garlic (pressed and finely chopped)

3 cups half and half + 1 cup 2% milk

1/2 cup sour cream

1/3 cup all-purpose flour

1 cup (or more) shredded cheddar cheese

1/2 cup thinly sliced green onions – green tops as well

crumbled bacon (optional)

Instructions:

Chop up potatoes – Place broth/salt/onions/celery/garlic and potatoes in broth and bring to a boil – (do not add baked potatoes yet)

Reduce heat and simmer 20-30 minunutes until potatoes are tender

In a saucepan whisk flour and milk/half & half combo until smooth – Bring to a boil – stirring constantly – cook and stir for 2 minutes or until thickened – stir in the baked potatoes /  cheese – salt and pepper (to taste – approx 1/2 tsp salt & 1/4 tsp pepper) – stir in 1/2 cup sour cream – cook over medium heat until cheese is melted

Add milk/cheese mixture to vegetable mixture and stir to combine (do not drain vegetable broth off)

Garnish with green onions – a little shredded cheese – and crumbled bacon (if desired)

Serve with warmed hard rolls – DELISH!!

 
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Posted by on December 31, 2013 in Bacon, Comfort Food, food, potatoes, soup, vegetarian, veggies, Yummy

 

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