Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, December 3, 2017

Gingerbread Cookie Cups w/ Tapioca Pudding / #SundaySupper

There are a lot of things that say Christmas, but nothing says it more to me than gingerbread! I love the combination of gingerbread and tapioca together and I think you will also! This recipe for Gingerbread Cookie Cups w/ Tapioca Pudding is perfect for large groups. The recipe can be made in stages over the period of a couple days, if needed! They keep well in the fridge also!

 We are celebrating Buffet Menu Ideas today, and this recipe works great for large groups, as well as small. The cookie cups are festive and full of color, making your buffet table stand out beautifully! 

Gingerbread Cookie Cups w/ Tapioca Pudding
(printable recipe at end of page)
(makes 20-24)
 
Gingerbread Cups
1/2 cup Shortening
1/2 cup Sugar
1 teaspoon Baking Powder
1 teaspoon Ground Ginger
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/2 cup Molasses
1 Egg
1 tablespoon Vinegar
2 1/2 cups Flour

Tapioca Pudding 
1/3 cup small pearl Tapioca
3/4 cup Water
2 1/4 cups 2% Milk
1/4 teaspoon Salt
2 Eggs, separated
1/2 cup Sugar, divided
1/2 teaspoon Vanilla

Royal Frosting
find recipe here




Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.
Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.
Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.
Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often. 
Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.
Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.
Place cookie cup face down into a small bowl of decor.
Twist or push down to get sprinkles to hold.
 Fill with cooled tapioca pudding. Sprinkle with nutmeg.
Thank you for dropping by today! 



Doing some entertaining during the holidays?

Check out all these awesome Menu Ideas for your Holiday Buffets from the #SundaySupper family:

Buffet Menu Ideas #SundaySupper

Abundance of Appetizers

Sundry of Savory Dishes

Desserts by the Dozen

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.



Gingerbread Cookie Cups w/ Tapioca Pudding

ingredients:

Gingerbread Cups
  • 1/2 cup Shortening
    1/2 cup Sugar
    1 teaspoon Baking Powder
    1 teaspoon Ground Ginger
    1/2 teaspoon Baking Soda
    1/2 teaspoon Ground Cinnamon
    1/2 teaspoon Ground Cloves
    1/2 cup Molasses
    1 Egg
    1 tablespoon Vinegar
    2 1/2 cups Flour
Tapioca Pudding
  • 1/3 cup small pearl Tapioca
    3/4 cup Water
    2 1/4 cups 2% Milk
    1/4 teaspoon Salt
    2 Eggs, separated
    1/2 cup Sugar, divided
    1/2 teaspoon Vanilla
Royal Icing
  • 6 Ounces Warm Water 
    5 tablespoons Meringue Powder
    1 teaspoon Cream of Tartar
    2.25 pounds Confectioner's Sugar

instructions:


  1. Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.
  2. Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.
  3. Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.
  4. Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often.
  5. Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.
  6. Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.
  7. Place cookie cup face down into a small bowl of decor.
  8. Twist or push down to get sprinkles to hold.
  9.  Fill with cooled tapioca pudding. Sprinkle with nutmeg.
Created using The Recipes Generator

Sunday, November 12, 2017

Holiday Breakfast Casserole / #SundaySupper


Casseroles are a great dish for your busy holiday mornings because of their make ahead convenience, and their ability to feed many people at one time. This Holiday Breakfast Casserole does those things and it uses packaged breakfast rolls for even greater ease in preparation.

Holiday Breakfast Casserole
 (feeds approx. 6-8)
  (printable recipe at end of page)
1-8oz. package Orange Rolls
1/2 cup Orange flavored Cranberries
1/4 cup Chopped Pecans
1 teaspoon Cinnamon
1/8 teaspoon Salt
2 cups Milk
2 tablespoons Butter
1 Egg, beaten
2 teaspoon Orange Extract
1 tablespoon Dark Brown Sugar
1/3 cup Confectioners Sugar
1-2 tablespoons No Pulp Orange Juice
1/4 teaspoon Orange Extract (if desired)



Preheat oven to 350 degrees.
Cook the orange rolls according to the package directions. Once the rolls come out of the oven, add the orange frosting as directed. Set aside to cool.
 Once cooled, cut rolls into small cubes. Place in 9x13 baking pan. 
In a medium bowl mix together the cranberries, chopped pecans, cinnamon and salt. Use a large spoon to mix all the dry ingredients together with the rolls. Heat the milk and butter in a medium saucepan until warm. Add beaten egg, sugar and extract to the milk and butter.  Mix together. Pour into baking dish over the dry ingredients.
Bake for 30-40 minutes. Make glaze by mixing together the confectioners sugar, orange juice, and if you want even more orange flavor, add the orange extract. If you are happy with the intensity of the orange flavor, omit the extract.  Set aside. Check to see if the casserole is done, by checking the middle with a toothpick. 
 Remove from oven and drizzle with Orange Glaze.

 Thank you for stopping by today!




We are all about casseroles today at #SundaySupper! Check out all these other tasty Holiday Casserole Recipes. Perfect for your holiday recipe planning!













Holiday Casserole Recipes #SundaySupper

Breakfast Casseroles

Classic Casseroles

Creative Casseroles

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.


Holiday Breakfast Casserole

ingredients:


  • 1-8oz. package Orange Rolls
    1/2 cup Orange flavored Cranberries
    1/4 cup Chopped Pecans
    1 teaspoon Cinnamon
    1/8 teaspoon Salt
    2 cups Milk
    2 tablespoons Butter
    1 Egg, beaten
    2 teaspoon Orange Extract
    1 tablespoon Dark Brown Sugar
    1/3 cup Confectioners Sugar
    1-2 tablespoons No Pulp Orange Juice
    1/4 teaspoon Orange Extract (if desired)

instructions:


  1. Preheat oven to 350 degrees.
  2. Cook the orange rolls according to the package directions. Once the rolls come out of the oven, add the orange frosting as directed. Set aside to cool.
  3.  Once cooled, cut rolls into small cubes. Place in 9x13 baking pan.
  4. In a medium bowl mix together the cranberries, chopped pecans, cinnamon and salt. Use a large spoon to mix all the dry ingredients together with the rolls. Heat the milk and butter in a medium saucepan until warm. Add beaten egg, sugar and extract to the milk and butter.  Mix together. Pour into baking dish over the dry ingredients.
  5. Bake for 30-40 minutes. Make glaze by mixing together the confectioners sugar, orange juice, and if you want even more orange flavor, add the orange extract. If you are happy with the intensity of the orange flavor, omit the extract.  Set aside. Check to see if the casserole is done, by checking the middle with a toothpick.
  6.  Remove from oven and drizzle with Orange Glaze.

HolidayCasserole Recipes #SundaySupper

Breakfast Casseroles

Classic Casseroles

Creative Casseroles

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
Created using The Recipes Generator

Sunday, October 29, 2017

Candy Corn Cookies / #SundaySupper

There are so many foods that are symbolic of Halloween, and one of them is Candy Corn. Did you know that tiny white, orange and yellow piece of candy has been around over 100 years? That's some staying power, and my inspiration to make these Candy Corn Cookies to celebrate Halloween Finger Food with Sunday Supper!
 Candy Corn Cookies 
(printable recipe at end of page)
(makes 5 dozen cookies)

Cookies 
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Vanilla or Almond Extract
2 1/2 cups Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
Candy Corn Cookie Cutter
Orange Food Coloring
Chocolate Jimmies

Royal Icing 
3/4 cup Warm Water 
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
Yellow Food Coloring

Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together. Add orange coloring and incorporate into dough.

Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper.
Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. Take some of the icing and tint it a yellow color like the candy corn color.
Use the white color to outline and fill in the top tip of the candy corn cookie. Use the yellow to fill in the bottom area of the candy corn cookie. Add chocolate sprinkles, or whatever type of decorative sprinkle you want.
Enjoy your cookies! Thanks for joining me today! 

Follow The Freshman Cook here: 

Click down to find lots of other fun and tasty Halloween Finger Foods! Great Party ideas!

Halloween Finger Foods #SundaySupper

Spooky Snacks and Starters

Tasty Trick-or-Treats

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.

 

Candy Corn Cookies

INGREDIENTS:

Cookies
  • 2 cups Butter
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoon Vanilla or Almond Extract
  • 2 1/2 cups Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • Candy Corn Cookie Cutter
  • Orange Food Coloring
  • Chocolate Jimmies
Royal Icing
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioners Sugar
  • Yellow Food Coloring

INSTRUCTIONS:


  1. Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together. Add orange coloring and incorporate into dough.
  2. Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
  3. Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
  4. Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. Take some of the icing and tint it a yellow color like the candy corn color.
  5. Use the white color to outline and fill in the top tip of the candy corn cookie. Use the yellow to fill in the bottom area of the candy corn cookie. Add chocolate sprinkles, or whatever type of decorative sprinkle you want.

Sunday, October 22, 2017

"Make It Your Own" Soup Bar / #SundaySupper

 If you enjoy entertaining, a "Make It Your Own" Soup Bar may be something you would like to try. It is a lot of fun! It's fun to plan the ingredients you will use, the way you will serve them, and the decor for the serving area. Once you get started in the planning, you will find you that there are a lot more decisions to make than you thought. 
The first thing I did when putting this Soup Bar together was to make a list of all the ingredients I wanted to have available for my guests. Once I was done with my list, I looked at it and knew I had to cross off a lot of items. I had way too many to choose from!They would all be very tasty in the soup, but this was one of those times, when less is more. So I scaled down my list to popular soup ingredients that I felt everyone would enjoy. 
"Make It Your Own" Soup Bar
(printable recipe at end of page) 

Chicken Broth
Chicken Breast
Shrimp
Red Onions
White Onions
Corn
Broccoli
Carrots
Celery
Mini Farfalle
Udon Noodles
Chow Mein Noodles 


The first thing to do is to heat your broth. Heat it on the stove, or in the crock pot. I used a packaged broth, and I doctored it a little. After I peeled and deveined the shrimp. I deglazed the pan, and put the drippings in the broth. Then I pan fried a chicken breast. While it was cooling, I deglazed the pan and poured the chicken drippings in the broth. Doing this gives the broth a deep, unique flavor.
I boiled the farfalle pasta. To prepare the udon noodles, brown some butter in a small frying pan. Let the butter come to a brown color, then add the noodles and a teaspoon of soy sauce and toss them as they are cooking. They will become covered in a delicious, nutty flavor that you will love. In between frying, deglazing, and deveining you will need to cook some broccoli, corn and carrots. Cut the carrots in to slices, then into quarters. Place in a bowl covered with water and microwave until done, about 1 minute. You can microwave the broccoli and corn, or cook them on the stove.
Chop the celery into tiny pieces and shred the chicken breast. Take the shrimp and cut it completely in half lengthwise. Then cut each piece in half.
To set up your bar, use serving dishes that are similar to establish a look of cohesiveness.I like using clear serving dishes for all the ingredients, except the broth. The clear dishes give a clean look.
As your guests go through the line, have them fill their bowl with all the items they want in their soup.
When they get to then end of the line, they can add their broth, which will heat all the other ingredients. Don't forget to add your hard noodles at the end of the bar. They are a great garnish for the soup. Place napkins and utensils at the end of the line. There is no reason for your guests to have to worry about carrying them until they are done, and need them.

That is pretty much all there is to building a "Make It Your Own" Soup Bar. It is easy to do, just be organized and you will have a great soup bar your guests will love.
A soup bar would be great for football parties, or birthday parties. You can substitute any type of soup as a base, like cream soup, or you could use a beef broth or a seafood broth. There are so many other ingredients to add also, like bread or cornbread. Just have fun!

We have lots of soup and stew recipes today! Scroll down to find some yummy ideas!

 

Comfort Food Soup and Stew Recipes #SundaySupper

 

Superb Soups

Stupendous Soups

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.


 


"Make It Your Own" Soup Bar

INGREDIENTS:


  • Chicken Broth
  • Chicken Breast
  • Shrimp
  • Red Onions
  • White Onions
  • Corn
  • Broccoli
  • Carrots
  • Celery
  • Mini Farfalle
  • Udon Noodles
  • Chow Mein Noodles

INSTRUCTIONS:


  1. The first thing to do is to heat your broth. Heat it on the stove, or in the crock pot. I used a packaged broth, and I doctored it a little. After I peeled and deveined the shrimp. I deglazed the pan, and put the drippings in the broth. Then I pan fried a chicken breast. While it was cooling, I deglazed the pan and poured the chicken drippings in the broth. Doing this gives the broth a deep, unique flavor.
  2. I boiled the farfalle pasta. To prepare the udon noodles, brown some butter in a small frying pan. Let the butter come to a brown color, then add the noodles and a teaspoon of soy sauce and toss them as they are cooking. They will become covered in a delicious, nutty flavor that you will love. In between frying, deglazing, and deveining you will need to cook some broccoli, corn and carrots. Cut the carrots in to slices, then into quarters. Place in a bowl covered with water and microwave until done, about 1 minute. You can microwave the broccoli and corn, or cook them on the stove. Chop the celery into tiny pieces and shred the chicken breast. Take the shrimp and cut it completely in half lengthwise. Then cut each piece in half.
  3. To set up your bar, use serving dishes that are similar to establish a look of cohesiveness.I like using clear serving dishes for all the ingredients, except the broth. The clear dishes give a clean look.
  4. As your guests go through the line, have them fill their bowl with all the items they want in their soup.
  5. When they get to then end of the line, they can add their broth, which will heat all the other ingredients. Don't forget to add your hard noodles at the end of the bar. They are a great garnish for the soup. Place napkins and utensils at the end of the line. There is no reason for your guests to have to worry about carrying them until they are done, and need them.
  6. That is pretty much all there is to building a "Make It Your Own" Soup Bar. It is easy to do, just be organized and you will have a great soup bar your guests will love. A soup bar would be great for football parties, or birthday parties. You can substitute any type of soup as a base, like cream soup, or you could use a beef broth or a seafood broth. There are so many other ingredients to add also, like bread or cornbread. Just have fun!
Created using The Recipes Generator















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