Friday Recipes

It's Friday again, time to get ready for the weekend. Here are six yummy recipes to help you through the weekend, including Stuffed Queso Meatloaf and Cheeseburger Stuffed Shells. Enjoy!

PUMPKIN SHEET PAN PIE

This is from LandOLakes, and begins, “Pie for everyone! Classic pumpkin pie topped with the most delicious caramel whipped cream is perfect for your Thanksgiving dessert.”

Makes 24 servings; Prep Time: 45 minutes; Total Time: 2 hours 45 minutes

To view this online, click here.

Ingredients

Crust

4 cups all-purpose flour

1/2 teaspoon salt

1 1/3 cups cold Land O Lakes® Butter cut into chunks

1 1/4 cups cold water (additional if necessary)

Filling

4 large Land O Lakes® Eggs

2 cups firmly packed brown sugar

1 cup Land O Lakes® Heavy Whipping Cream

1 (29-ounce) can pumpkin

2 teaspoons pumpkin pie spice

1 teaspoon salt

Caramel Whipped Cream

1 1/2 cups Land O Lakes® Heavy Whipping Cream

1/4 cup caramel ice cream topping

2 tablespoons powdered sugar

Directions

Heat oven to 425°F. Line baking sheet with parchment paper. Set aside.

Combine flour and 1/2 teaspoon salt in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Gradually stir in 1 cup water with fork, adding enough additional water just until flour is moistened.

Divide dough into 1/4 and 3/4 portions. Shape each portion into ball; flatten slightly. Wrap larger portion of dough in plastic food wrap; refrigerate.

Roll out smaller portion of dough on lightly floured surface to 1/8-inch thickness. Using various fall-shaped cookie cutters, cut out at least 40 pieces. Place 12-18 cut-outs onto prepared baking sheet. Refrigerate remaining cut-outs. Sprinkle with sanding sugar, if desired. Bake 5-7 minutes or until crust is lightly golden brown. Cool completely. Set aside.

Beat eggs at medium speed in medium bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Set aside.

Roll out larger portion of dough on lightly floured surface into 19x14 (1/8-inch thick) rectangle. Fold dough rectangle into quarters. Place dough into ungreased 15x10x1-inch baking pan. Unfold dough, pressing firmly against bottom and sides. Crimp or flute edges.

Pour filling into crust. Decorate top of crust with remaining unbaked cut-outs. Bake 10 minutes. Reduce oven temp to 350°F. Bake 50-60 minutes or until knife inserted into center of pie comes out clean. Cool completely.

Beat chilled whipping cream, caramel sauce, and sugar in chilled bowl at low speed, scraping bowl often, until caramel sauce has dissolved. Continue beating at high speed until stiff peaks form.

Serve pie with a dollop of whipped cream and crust cut-out garnish.

Tip #1

To make ahead, prepare pie crust and filling the day before serving. Cover and refrigerate separately overnight. Bake cut-outs, assemble and bake pie.

VEGAN HUMMUS AVOCADO WRAP

This is from Jolinda Hackett, vegetarian food expert for The Spruce. Jolinda wrote, “Looking for the perfect way to make an avocado wrap, or use up some leftover guacamole with a wrap sandwich? Try this healthy vegan California-style avocado hummus wrap sandwich recipe with hummus, avocado and sprouts. Avocado toast may be the latest food trend (though I'm not sure why - it's literally just avocado on toast, people, come on!), but vegans and Californians like me who love avocado have been adding avocado to sandwiches, toasts, and wraps for decades.

“Here's one of my personal favorite ways to make a simple, healthy avocado wrap for lunch. I'll admit that sometimes, I like to use vegan cream cheese in my wraps, but the hummus is honestly much more healthy and less processed, and just as tasty. And, as noted below, I sometimes add some pickles or pickle relish as well because after avocados, pickles are one of my favorite foods. But maybe that's just me! Either way, enjoy your quick, healthy and vegan avocado and hummus sandwich wrap!

“Here's a few more of my favorite vegetarian sandwiches to try.”

Prep Time: 5 minutes; Cook Time: 0 minutes; Yield: 1 wrap (1 serving).

To view this online, click here.

Ingredients

1 flour tortilla

3 tablespoons hummus

1/4 avocado (sliced thin)

1/3 cup alfalfa sprouts (or a few leaves of green lettuce or both)

2 to 4 tomato slices

Optional: cucumber slices

Directions

First, if your flour tortillas have been in the fridge, I find it best to bring them up to room temperature by either letting them sit out for an hour or two, or by popping them in the microwave for just a few seconds (ten seconds, tops).

Spread the hummus down the center of a flour tortilla. Arrange other ingredients on top of hummus and wrap it up for a quick vegetarian and vegan hummus sandwich wrap.

I also like to add pickles or some pickle relish to my hummus wraps, but not everyone likes pickles as much as I do!

STUFFED QUESO MEATLOAF

This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”

Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy

To view this online, click here.

Ingredients

Three 6-inch corn tortillas

1 pound ground beef

1 pound ground pork

2 large eggs, lightly beaten

1 small onion, grated

1 clove garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 cup canned diced tomatoes with green chiles, drained

Kosher salt and freshly ground black pepper

8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks

1/2 cup pickled jalapeno slices

1 cup ketchup

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F and line a baking sheet with parchment.

Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.

Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.

Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.

Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.

CREAMY SLOW COOKER RICE PUDDING

This comes from Stephanie Gallagher, one of the writers on The Spruce. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.

“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”

Prep Time: 5 minutes; Cook Time: 3 hrs; Total Time: 3 hrs 5 minutes; Yield: 6 servings.

To view this online, click here.

Ingredients

3/4 cup long grain rice

3 cups milk

3/4 cup granulated sugar

2 tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

Directions

Spray the slow cooker stoneware with cooking spray.

Combine all ingredients in the slow cooker. Cook on high 2-3 hours or low 4-5 hours (follow the directions for your slow cooker, as they may vary depending on the model).

Serve warm and add toppings if desired.

Toppings to add:

Dust on some cinnamon, ground nutmeg, ground ginger or cardamom

Add chopped nuts (pistachios, almonds, cashews, walnuts)

Top with dried fruit (raisins, dried apricots, cranberries)

Drizzle on some honey or sweetened condensed milk

Sprinkle a little bit of brown sugar

Shave milk or dark chocolate on top

Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest)

You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.

Rice to use:

Although rice pudding is traditionally made with long grain rice, you could use other types of white rice that bring their own unique textures and consistencies when cooked. To name a few, there's Carolina long grain (fluffy, slightly chewier), Basmati (slightly nutty), Jasmine (lightly floral), and Arborio (creamier).

FIREHOUSE CHILI GUMBO

This comes from Sam Sifton in The New York Times cooking e-newsletter. It begins, “This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. ‘I just want people to remember his sacrifice,’ he said.”

Yield: Serves 8 to 10; Time: 2 hours

This was featured in “This Is the Best Firehouse Chili” and can be viewed online here.

Ingredients

For the Chili:

2 tablespoons neutral oil, like canola or grapeseed

3 pounds ground beef, ideally coarse-ground

1 tablespoon kosher salt

1 teaspoon ground white pepper

1 teaspoon ground black pepper

1 teaspoon ground cayenne pepper, or to taste

2 tablespoons chile powder

1 teaspoon ground turmeric

1 teaspoon dried oregano

1 teaspoon ground cumin

3 tablespoons steak sauce

2 tablespoons Worcestershire sauce

2 14.5-ounce cans diced tomatoes

For the Gumbo:

2 tablespoons unsalted butter

1 tablespoon olive oil

2 tablespoons all-purpose flour

1 large yellow onion, peeled and diced

2 medium shallots, peeled and diced

1 green bell pepper, diced

1 yellow bell pepper, diced

3 ribs celery, trimmed and diced

3 cloves garlic, peeled and minced

2 6-ounce cans tomato paste

2 8-ounce cans tomato sauce

1 to 2 cups tomato juice

1 cup ketchup

1 tablespoon apple-cider vinegar, or to taste

2 tablespoons hot sauce, or to taste

Preparation

Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.

Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.

Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.

Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.

CHEESEBURGER STUFFED SHELLS

This is from Machismo on Tbsp., and begins, “Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.”

Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 4

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/2 sweet onion, diced

2 cloves garlic, minced

1 lb. ground beef

1 teaspoon kosher salt

1 teaspoon black pepper

1/4 cup ketchup

3 cups grated cheddar cheese, divided

18 large pasta shells (from a 16 oz. box)

Extra ketchup, for serving

Fresh oregano, garnish

Directions

Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.

Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.

Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)

Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.

Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.

Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.