Friday Recipes

It's finally Friday. Yay! Here are six recipes to help you through the weekend, including Slow Cooker Lasagna and Pumpkin Spice Cheesecake. Enjoy!

COMFORT MEATBALLS

This is from Ree Drummond of The Food Network’s The Pioneer Woman.

Total: 2 hr; Prep: 15 min; Inactive: 45 min; Cook: 1 hr; Yield: 6 to 8 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/comfort-meatballs-recipe-2042533

Ingredients

Meatballs:

1 1/2 pounds ground beef

3/4 cup quick oats

1 cup milk

3 tablespoons very finely minced onion

1 1/2 teaspoons salt

Plenty of ground black pepper

4 tablespoons canola oil

1/2 cup all-purpose flour

Sauce:

1 cup ketchup

4 to 6 tablespoons minced onion

3 tablespoons distilled white vinegar

2 tablespoons sugar

2 tablespoons Worcestershire sauce

Dash of hot sauce, such as Tabasco

Directions

For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.

Preheat the oven to 350 degrees F.

Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.

For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.

Bake until bubbly and hot, about 45 minutes.

STONE FRUIT POUCHES

This is from Alton Brown on The Cooking Channel.

Total Timei: 25 minutes; Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

2 cups crushed gingersnaps

4 apricots, pit removed and cut into eighths

4 plums, pit removed and cut into fourths

4 tablespoons unsalted butter

2 tablespoons plus 2 teaspoons sugar

Pinch salt

4 teaspoons lime zest

2 limes, juiced

4 teaspoons brandy

Directions

Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.

SLOW COOKER LASAGNA

This is from Lauren Allen, whose site, Tastes Better From Scratch is one that you really, really should check out. Seriously. I’ll wait…

This yummy recipe makes 5 servings, and can be viewed on Lauren’s site here.

Ingredients

1/2 pound ground beef

1/2 pound Italian sausage (I use hot)

1 1/2 tsp salt

1/2 tsp pepper

1 large onion, chopped*

1 tsp Italian seasoning

2 Tbsp parsley

2 tsp garlic powder

2 Tbsp Worcestershire sauce

1 (6 oz) can tomato paste

1 (29 oz) can tomato sauce

2 Tbsp granulated sugar

1 1/4 cups water

1 (8 oz) package regular lasagna noodles, uncooked

4 cups shredded mozzarella cheese

1-1/2 cups cottage cheese

1/2 cup grated Parmesan cheese

Instructions

In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)

Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.

Cover and cook on low for about 4-5 hours or until noodles are tender.

Recipe Notes

*You could substitute 1-2 Tbsp dried minced onion

SPINACH LASAGNA ROLL UPS

This is from Diana Rattray, The Spruce’s Southern Cooking guide. Diana wrote, “These lasagna roll-ups are a fun change of pace, and your family will love them. Instead of layers, the cooked lasagna noodles are wrapped around a spinach and ricotta filling and baked with a meaty sauce.

“Alternatively, you could use a purchased marinara or spaghetti sauce for a meat-free dinner. Serve this delicious lasagna with garlic bread and a tossed salad.

“See the tips and variations below the recipe for some shortcuts and freezing tips.”

Total Time: 115 minutes; Prep Time: 25 minutes; Cook Time: 90 minutes; Yield: 6 servings

Ingredients

1 (10-ounce) package fresh spinach, chopped (6 cups)

1 large (28-ounce) can crushed Italian plum tomatoes

1 pound ground chuck or lean ground beef

8 ounces fresh mushrooms, sliced (about 3 cups)

1 cup chopped onion

2 cloves garlic, minced

2 (6-ounce) cans tomato paste

1 1/2 cups water

1/4 cup chopped fresh parsley

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

1/4 teaspoon pepper

2 drops hot sauce, optional

1 (15-ounce) carton ricotta cheese

2 cups shredded mozzarella cheese, divided

2 eggs, slightly beaten

6 tablespoons grated Parmesan cheese, divided

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 ground nutmeg

Directions

Place spinach in 4-quart Dutch oven. Cover and cook over medium heat for 3 to 4 minutes or until wilted. Drain the spinach in a colander, pressing with a spoon to squeeze out as much liquid as possible.

Puree the tomatoes in a blender until smooth.

Cook ground chuck, mushrooms, onion, and garlic in the same Dutch oven over medium heat for 10 minutes or until ground beef is browned. Pour off excess fat. Add the pureed tomatoes, tomato paste, water, 2 tablespoons of the parsley, oregano, basil, 1/4 teaspoon pepper, and hot sauce. Blend well. Cook over high heat until the mixture comes to a boil. Reduce the heat to low; simmer, partially covered, for 45 minutes.

Meanwhile, in a bowl, combine the drained spinach, remaining 2 tablespoons parsley, ricotta cheese, half of the mozzarella cheese, the beaten eggs, 4 tablespoons of the Parmesan cheese, salt, 1/8 teaspoon pepper, and nutmeg; mix well.

Preheat the oven to 350 F.

Pour 1 1/2 cups of the prepared sauce in a 9-by-13-inch baking pan (3-quart) or baking dish.

Spread 1/3 cup of the spinach-cheese filling on a cooked lasagna noodle; roll up and place on the sauce in the baking dish. Repeat with the remaining noodles.

Top the rolls with the remaining sauce and remaining 2 tablespoons of Parmesan cheese.

Bake the preheated oven for 30 minutes.

Top with the remaining mozzarella cheese and Parmesan cheese. Return to the oven for about 5 minutes, or until the cheese has melted.

Let stand 10 minutes before serving.

Tips and Variations

Substitute a package of frozen spinach for the fresh spinach and follow the package directions for cooking. Drain it well, pressing or squeezing out excess moisture.

Use a large jar of your favorite spaghetti sauce, with or without meat and skip the meat sauce prep.

Lasagna freezes well, so don't worry about leftovers. Or, make two pans! Freeze it in freezer bags or wrap in plastic wrap then in foil. Freeze for up to 2 months. Defrost lasagna in the refrigerator or microwave and then cover the baking dish with foil and bake until hot. Leftover or reheated casseroles should alway be cooked to a minimum temperature of 165° F.

OLIVE GARDEN ZUPPA TOSCANA COPYCAT RECIPE

This recipe comes from Chungah, whose site, Damn Delicious is fantastic. I definitely recommend checking it out.

This recipe begins, “This copycat recipe is so easy to make and tastes a million times better than the original!”

Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time:45 minutes

To view this online, click here.

Ingredients:

4 slices bacon, diced

1 pound spicy Italian sausage, casing removed

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

4 cups chicken broth

3 russet potatoes, peeled and thinly sliced

3 cups baby spinach

1 1/2 cups heavy cream

Kosher salt and freshly ground black pepper, to taste

Directions:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.

Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.

Serve immediately, garnished with bacon.

PUMPKIN SPICE CHEESECAKE

This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”

Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.

To view this online, click here.

Ingredients

3/4 c. graham crackers, crushed

3/4 c. ginger snaps, crushed

6 tbsp. unsalted butter, melted

2 tbsp. granulated sugar

kosher salt

3 (8-oz.) bars cream cheese, softened

1 c. packed light brown sugar

1 c. pumpkin puree

1/4 c. sour cream, at room temperature

1 tsp. pure vanilla extract

3 large eggs, at room temperature

1 tbsp. all-purpose flour

1 1/2 tsp. pumpkin spice, plus more for garnish

Warm caramel, for garnish

whipped cream, for garnish

Chopped, toasted pecans, for garnish

Directions

Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.

Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.

Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.

Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.

With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.

Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.