Sunday, October 15, 2017

Homemade Spaghetti Noodles with Stuffed Meatballs / #SundaySupper

  We are talking about Comfort Food Pasta Recipes today at #SundaySupper and I am sharing my Homemade Spaghetti Noodles with Stuffed Meatballs. These juicy, tasty meatballs, made with ground chuck, are stuffed with fresh chunks of mozzarella adding an amazing dimension of taste.
Unfortunately, my pasta maker fell off the table and broke as I was rolling out my pasta dough, so my homemade spaghetti noodles turned into store bought spaghetti noodles. But they are still delicious, and major comfort food!

Why is this comfort food for me? This recipe brings back lots of family memories of my husband, son and I enjoying this meal quite often when my son was a little boy and we all three had time to sit down to dinner together. It gives me feelings of warmth, happiness, and joy!

Spaghetti Noodles w/ Stuffed Meatballs 
(printable recipe at end of post)
(makes 20-22 meatballs)

Meatballs
1/4 cup diced onion (small diced)
1/2 cup Italian Style Bread Crumbs
1/4 cup Half and Half
1 pound Ground Chuck
1/4 teaspoon Ground Pepper
1/4 teaspoon Salt
1/2 teaspoon Worcestershire Sauce
1 Egg

Sauce
28 ounce can San Marzano Peeled Tomatoes
1 cup diced Onions
2 clove Garlic
1 teaspoon Sugar
2 teaspoon Italian Medley (Mrs. Dash)
3/4 teaspoon Salt 

Other Ingredients
Spaghetti 
Parmesan Cheese, shredded

Preheat oven to 400 degrees.
 Add diced onion, bread crumbs, half and half, ground chuck, pepper, salt, worcestershire sauce, and egg to a large bowl.
Use  a spoon or your hands, to mix all ingredients together.
Cut approx. 1/4 of the mozzarella cheese off of the ball of cheese. Cut into slices and then cut into small cubes.
Use a  1 1/2" across the top scoop, and start scooping the ground chuck mix into balls. Place the balls on a cutting board, smashing them down a bit, like in the picture. Place a cube of cheese into the center of  each meatball.
 Form the meatballs around the cheese, encasing it in the ground chuck. Place in an ungreased pyrex type pan that is oven safe. Bake for 20-25 minutes. Remove from oven and set aside. 
While the meatballs are baking, make the sauce by mixing together the peeled tomatoes, diced onions, garlic, sugar, Italian Medley, and salt. As you are adding the ingredients crush the tomatoes with a spatula or spoon, as you are mixing them together. Heat on medium temperature.
Boil water and cook spaghetti according to package directions. Plate meal and sprinkle meatballs with parmesan cheese. Enjoy!

Thanks for joining me today!
Scroll down a bit to see lots of yummy Comfort Food Pasta Recipes from #SundaySupper family members!
Thank you to today's host, Christie Campbell who
blogs at A Kitchen Hoor's Adventures!

 

Must Make Meaty Comfort Food Pasta Recipes

Must Make Veggie Comfort Food Pasta Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spaghetti Noodles w/ Stuffed Meatballs

prep time: cook time: total time:

INGREDIENTS:

Meatballs
  • 1/4 cup diced onion (small diced)
  • 1/2 cup Italian Style Bread Crumbs
  • 1/4 cup Half and Half
  • 1 pound Ground Chuck
  • 1/4 teaspoon Ground Pepper
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Worcestershire Sauce
  • 1 Egg
Sauce
  • 28 ounce can San Marzano Peeled Tomatoes
  • 1 cup diced Onions
  • 2 clove Garlic
  • 1 teaspoon Sugar
  • 2 teaspoon Italian Medley (Mrs. Dash)
  • 3/4 teaspoon Salt
Other Ingredients
  • Spaghetti
  • Parmesan Cheese, shredded

INSTRUCTIONS:


  1. Preheat oven to 400 degrees.
  2. Add diced onion, bread crumbs, half and half, ground chuck, pepper, salt, worcestershire sauce, and egg to a large bowl.
  3. Use a spoon or your hands, to mix all ingredients together.
  4. Cut approx. 1/4 of the mozzarella cheese off of the ball of cheese. Cut into slices and then cut into small cubes.
  5. Use a 1 1/2" across the top scoop, and start scooping the ground chuck mix into balls. Place the balls on a cutting board, smashing them down a bit, like in the picture. Place a cube of cheese into the center of each meatball.
  6. Form the meatballs around the cheese, encasing it in the ground chuck. Place in an ungreased pyrex type pan that is oven safe. Bake for 20-25 minutes. Remove from oven and set aside.
  7. While the meatballs are baking, make the sauce by mixing together the peeled tomatoes, diced onions, garlic, sugar, Italian Medley, and salt. As you are adding the ingredients crush the tomatoes with a spatula or spoon, as you are mixing them together. Heat on medium temperature.
  8. Boil water and cook spaghetti according to package directions. Plate meal and sprinkle meatballs with parmesan cheese. Enjoy!
Created using The Recipes Generator

Friday, October 13, 2017

I'm Watching You! / Halloween Popcorn Box Party 2017 & Giveaway



It's time for the Halloween Popcorn Box Party! Today I am joining many creative bloggers to participate in this Halloween party fun thrown by Laura Kelly Designs! This is my third time joining in the crazy creativity and it is so much fun! Participants decorate the  popcorn boxes for Halloween in any way you want, scary, funny, plain, just go crazy!. Just use your creativity, and have fun!
I think eyes in the dark are freaky, scary and very Halloween, so I thought they would be fun to use them! I covered the popcorn box with the paper and then added the cheese cloth for a little "oomph".
Make the frosting following the recipe here.  Color it orange. Add water a little at a time to thin it to the above looking consistency, so it drizzles.
Pop the popcorn and let it cool on a baking sheet. Once cooled, drizzle the orange frosting all over the popcorn. Before it sets up, sprinkle some Halloween sprinkles or sugars over the wet drizzle. Let sit until completely set up and dry. 
Add some edible eyes and start munching!

Thank you to our sponsors this year:
World Market,  Kunin Group,  Udderly Smooth,  Expressionery, Ellison/Sizzix and Oriental Trading

Thank you also to Laurie Kelly Designs for such a fun challenge!

Click below to see all the Popcorn Box Designs this year! So cute and clever!




Don't forget to enter the Giveaway for some great prizes
a Rafflecopter giveaway

  Thanks for stopping by!  Happy Halloween!

 

Thursday, October 12, 2017

Celebrate It! Blog Link Party!

I am so glad you are here! Thank you for stopping by!



Here are some features from last weeks party!

 Mocha Cupcakes w/ Mocha Frosting Recipe
from
Sugar, Spice and Family Life 

Easy 2x4 Halloween Crafts
from
Clover House 

Cider Ginger Beer Sangria 
from
Don't Sweat The Recipe


A million apologies for messing up the start time last week! 
I think I have figured out what I did wrong, and I
Thank You for coming back!
  Let's get started!


Sunday, October 8, 2017

Slow Cooker Southwestern Pork Stew / #SundaySupper

 Do you use your slow cooker often? I made this Slow Cooker Southwestern Pork Stew recently, and I realized that I should really use mine more often. I placed all the ingredients in the slow cooker and went to run some errands. It was so nice when I got home, and the aroma of this tasty meal was wafting through the house. It was also nice to know that I would not have to hurry around the kitchen to prepare dinner~it was already done!
This stew smelled amazing and tasted as good as it smelled. It is full of flavors, like cumin and oregano, beans and chilies! I made this stew with mild beans and chilies, but you could turn up the heat by using hot ones instead. You could expand the flavor of this stew, by adding rice to the mix, or serving it on noodles. No matter how you cook it, you are going to love the aroma, flavors and the convenience of this recipe!

Slow Cooker Southwestern Pork Stew
(printable recipe at end of page)
(makes 6 servings)

1 medium Onion, chopped 
3 large cloves minced Garlic
2 pounds boneless Pork Loin
1/4 cup Cornmeal
2 teaspoons Ground Cumin
1/2 teaspoon dries Oregano Leaves
1/2 teaspoon Salt
15 ounce can Chili Beans in Sauce (undrained)
14 1/2" can diced Tomatoes and Mild Chilies (undrained)
1 cup Chicken Broth
2 cups Frozen Corn
Biscuits ( use your favorite)


Chop onion and cloves and set aside.Trim the pork loin of excess fat and chop the pork loin into 1/2" pieces.
 In a medium bowl, mix together the cornmeal, ground cumin, dried oregano leaves and salt. 
Place the onions and garlic on the bottom of the crock pot. Add pork, and mix in the cornmeal mix.
Add beans, tomatoes, and broth. Do not drain the can of beans or tomatoes. Mix everything together. Cook on low for 5-6 hours.
Mix into the corn 20-30 minutes before pork is finished. Cook biscuits.
Serve and enjoy!





Scroll down to find a yummy variety of Slow Cooker recipes from members of the #SundaySupper family:

 

Slow Cooker Comfort Food Recipes #SundaySupper

Desserts, Breakfasts, and Sides

Main Dish

Soups, Stews, and Pastas

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Slow Cooker Southwestern Pork Stew

INGREDIENTS:


  • 1 medium Onion, chopped
  • 3 large cloves minced Garlic
  • 2 pounds boneless Pork Loin
  • 1/4 cup Cornmeal
  • 2 teaspoons Ground Cumin
  • 1/2 teaspoon dries Oregano Leaves
  • 1/2 teaspoon Salt
  • 15 ounce can Chili Beans in Sauce (undrained)
  • 14 1/2" can diced Tomatoes and Mild Chilies (undrained)
  • 1 cup Chicken Broth
  • 2 cups Frozen Corn Biscuits ( use your favorite)

INSTRUCTIONS:


  1. Chop onion and cloves and set aside. Trim the pork loin of excess fat and chop the pork loin into 1/2" pieces.
  2. In a medium bowl, mix together the cornmeal, ground cumin, dried oregano leaves and salt.
  3. Place the onions and garlic on the bottom of the crock pot. Add pork, and mix in the cornmeal mix.
  4. Add beans, tomatoes, and broth. Do not drain the can of beans or tomatoes. Mix everything together. Cook on low for 5-6 hours.
  5. Mix into the corn 20-30 minutes before pork is finished. Cook biscuits.
Created using The Recipes Generator

Friday, October 6, 2017

Caramel Pecan Pumpkin Bread / #PumpkinWeek

This Caramel Pecan Pumpkin Bread is my favorite pumpkin recipe. It is full of fall flavors like nutmeg, cinnamon, dark brown sugar, and of course, pumpkin. I added a caramel drizzle to the bread with some pecans and roasted pepitas to decorate the top of the loaf. This recipe is easy to make, and so much fun to eat. It is perfect for fall, snacks, picnics, or just because! You can also change the recipe to fit the likes and dislikes of your family. For example, omit the pecans and use chocolate chips instead! Drizzle the bread with chocolate instead of caramel, if you prefer. Also~my favorite way to eat this bread, is to spread a thin layer of softened cream cheese on a slice. It is the best! Keep reading down the page and you will find lots of delicious #PumpkinWeek recipes from fellow bloggers, and a printable recipe for my Caramel Pecan Pumpkin Bread!


Caramel Pecan Pumpkin Bread
( printable recipe at end of page)
(makes 1 loaf)

3 1/2 cups Flour 
2 teaspoons Baking Soda
Pinch of Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 cups Sugar
1/2  cup Dark Brown Sugar
1 cup Corn Syrup
4 Eggs
2/3 cup Water
2 cups Pumpkin
1 cup chopped Pecans
Caramels
Pecan Halves
Toasted Pepitas


Preheat oven to 350 degrees. 

 Add flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar to a large bowl. Make a hole in the center.
Add the corn syrup, eggs, water, and pumpkin to the bowl. Mix together.
Add in the chopped pecans, and pour batter into a greased and floured pan. Bake for 30-40 minutes. Bake longer if needed. Check with a toothpick like you do with a cake to check if bread is done.
Remove from oven and cool completely.
 Melt caramel chips or squares and drizzle over the bread. Add pecan halves and roasted pepitas.
Enjoy your Caramel Pecan Pumpkin Bread! Thanks so much for stopping by today!




Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:

"Grown Up" Potter Pumpkin Juice from The Crumby Kitchen
Hot'N'Spicy Pumpkin Margarita from Culinary Adventures with Camilla

Savory Pumpkin Recipes:

Pumpkin and Fish Stew from A Day in the Life on the Farm
Pumpkin Chili from Making Miracles
Pumpkin Crab Soup from Hardly A Goddess
Pumpkin Pasta from Caroline's Cooking
Thai Pumpkin Curry from Palatable Pastime

Sweet Pumpkin Recipes:

Caramel Pecan Pumpkin Bread from The Freshman Cook
Easy Pumpkin Ice Cream from Forking Up
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee
Homemade Pumpkin Pie Pecan Fudge from Love and Confections
Pumpkin Cheesecake Macaron from A Kitchen Hoor's Adventures
Pumpkin Cream Horns from Mildly Meandering
Pumpkin Milkshake from Family Around The Table
Pumpkin Pancakes with Apple Cider Syrup from The Chef Next Door
Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet
Pumpkin Spiced Banana Bread from Daily Dish Recipes
Pumpkin Tiramisu from The Redhead Baker


Other Pumpkin Recipe:

Pumpkin Dog Biscuits from Feeding Big

Caramel Pecan Pumpkin Bread

INGREDIENTS:

  • 3 1/2 cups Flour
  • 2 teaspoons Baking Soda
  • Pinch of Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 2 cups Sugar
  • 1/2 cup Dark Brown Sugar
  • 1 cup Corn Syrup
  • 4 Eggs
  • 2/3 cup Water
  • 2 cups Pumpkin
  • 1 cup chopped Pecans
  • Caramels
  • Pecan Halves
  • Toasted Pepitas

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Add flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar to a large bowl. Make a hole in the center.
  3. Add the corn syrup, eggs, water, and pumpkin to the bowl. Mix together.
  4. Add in the chopped pecans, and pour batter into a greased and floured pan. Bake for 30-40 minutes. Bake longer if needed. Check with a toothpick like you do with a cake to check if bread is done.
  5. Remove from oven and cool completely.
  6. Melt caramel chips or squares and drizzle over the bread. Add pecan halves and roasted pepitas.
Created using The Recipes Generator

Thursday, October 5, 2017

Celebrate It! Blog Link Party!

Hi! I am so glad you are here!
 Link up what you have been creating! 
We want to share with you!

Last Weeks Features~

Paleo Mushroom and Onion Sauce
from

6 Amazing Bags and Totes
from
Cookie Butter Popcorn
from

Thank you to everyone who linked up last week, now it's 
Time to Party!

Wednesday, October 4, 2017

Stuffed Pumpkin Cupcakes / #PumpkinWeek

These Stuffed Pumpkin Cupcakes are filled and decorated with a Penuche Frosting. If you have not had this frosting before, I think you will like it! It does tend to be on the sweet side, but the sweetness with the pumpkin is fantastic. My mother used to make this frosting when I was a little girl, and this recipe brought back some wonderful memories.

Pumpkin Spice Cake
(printable recipe at end of post)
(makes 2 dozen cupcakes)

2 cups Flour 
1 1/2 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Baking Soda
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
1 cup Buttermilk 
1/2 cup canned Pumpkin
1/4 cup Butter
1/4 cup Shortening
1 1/2 cups Sugar
1/2 teaspoon Vanilla
2 Eggs


Frosting
1/2 cup Butter
1 cup packed Brown Sugar
1/4 cup Milk
3 1/2 cups Sifted Confectioner's Sugar


Preheat oven to 350 degrees.
Mix together the flour, baking powder, ground cinnamon, baking soda, ground nutmeg, ground cloves, and ground ginger. Set aside.
 Add pumpkin to the milk and mix together. Set aside.
In a separate mixing bowl, mix together the butter and shortening. Add sugar and vanilla, and mix until combined. Add eggs, beating them in one at a time.  Start adding the pumpkin and milk mix to the mixing bowl, alternating with the flour. After each addition, mix just until combined.
Bake for 12-15 minutes. Remove from oven and let cool for 10 minutes. Remove cupcakes from pan and let them cool completely. 
Using a medium size saucepan, melt the butter. Add the sugar and mix in. Cook until the mix starts to bubble, then remove from the heat. Add the milk, mixing quickly.
Add the sifted confectioner's sugar, and mix all together. Set aside.
Use a hole plunger to make a hole in the center of each cupcake.
Spoon, or use a pastry bag, to place the frosting in to each cupcake hole. Make it level with the top of the cupcake.
Add the frosting on top and some sprinkles! Happy Fall!
Thanks for stopping by today! Scroll down for more tasty and fun pumpkin recipes from #PumpkinWeek bloggers!





Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte
Chicken and Pumpkin Curry from A Kitchen Hoor's Adventures
Pumpkin Beer Bread Pudding from Forking Up
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen
Pumpkin-Poblano Salsa from Culinary Adventures with Camilla
Pumpkin Risotto with Garlic and Sage from Making Miracles
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes
Pumpkin Sausage Skillet Dinner from Cindy's Recipes and Writings
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee

Sweet Pumpkin Recipes:


Healthy Whole Wheat Pumpkin Muffins from Feeding Big
Maple Pumpkin Monkey Bread from The Bitter Side of Sweet
Pumpkin Chess Pie from The Spiffy Cookie
Pumpkin Chocolate Chip Cookies from Amy's Cooking Adventures
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D's Books and Cooks
Pumpkin Cream Puffs from Mildly Meandering
Pumpkin Dump Cake from Seduction in the Kitchen
Pumpkin-Nut Crumble Cake from Hardly A Goddess
Pumpkin Praline Cheesecake from A Day in the Life on the Farm
Spice Cookies with Pumpkin Dip from An Affair from the Heart
Stuffed Pumpkin Cupcakes from The Freshman Cook
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker




Stuffed Pumpkin Cupcakes

INGREDIENTS:

Cupcakes
  • 2 cups Flour
  • 1 1/2 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Ginger
  • 1 cup Buttermilk
  • 1/2 cup canned Pumpkin
  • 1/4 cup Butter
  • 1/4 cup Shortening
  • 1 1/2 cups Sugar
  • 1/2 teaspoon Vanilla
  • 2 Eggs
Frosting
  • 1/2 cup Butter
  • 1 cup packed Brown Sugar
  • 1/4 cup Milk
  • 3 1/2 cups Sifted Confectioner's Sugar

INSTRUCTIONS:


  1. Preheat oven to 350 degrees.
  2. Mix together the flour, baking powder, ground cinnamon, baking soda, ground nutmeg, ground cloves, and ground ginger. Set aside.
  3. Add pumpkin to the milk and mix together. Set aside.
  4. In a separate mixing bowl, mix together the butter and shortening. Add sugar and vanilla, and mix until combined. Add eggs, beating them in one at a time. Start adding the pumpkin and milk mix to the mixing bowl, alternating with the flour. After each addition, mix just until combined.
  5. Bake for 12-15 minutes. Remove from oven and let cool for 10 minutes. Remove cupcakes from pan and let them cool completely.
  6. Using a medium size saucepan, melt the butter. Add the sugar and mix in. Cook until the mix starts to bubble, then remove from the heat. Add the milk, mixing quickly.
  7. Add the sifted confectioner's sugar, and mix all together. Set aside.
  8. Use a hole plunger to make a hole in the center of each cupcake.
  9. Spoon, or use a pastry bag, to place the frosting in to each cupcake hole. Make it level with the top of the cupcake.
  10. Add the frosting on top and some sprinkles! Happy Fall!
Created using The Recipes Generator