Spaghetti Squash with Meatballs

I got this idea from Make It and Love It, and I knew I had to try it.

It did not let me down!

I was worried that the squash wouldn't be as filling as real noodles, but that wasn't the case either.

And remember all that pepperjack cheese I had?

Well it added just the right amount of spice, packed individually into each of those juicy meatballs.

Yum.....

We will be going back to this recipe again and again.

Spaghetti Squash with Meatballs

For the Squash:

Cut in half lengthwise and scoop out seeds and pulp.

Put 1-2 Tbsp. of butter in each half (depending on the size).

To cook, either:

Bake (cut side up) at 400 for 45 minutes, or

Microwave on high for 10-15 minutes.

Shred with a fork (squash will naturally take on the spaghetti noodle form).

For the Meatballs:

1 lb. ground beef

1 egg

1/2 c. seasoned italian breadcrumbs

1 small onion

3 cloves garlic

2 tsp. worcestershire sauce

1/2 tsp. red pepper flakes

1 Tbsp. dried parsley

1/4 c. parmesan or romano cheese

12-16 slices/chunks pepperjack cheese (or mozarella)

Combine all igredients except pepperjack/mozzarella cheese.

Divide into 12-16 chunks.

Place a chunk of pepperjack cheese next to each meat chunk and form the meatball around the cheese.

Bake at 450 for 12 minutes on a greased baking sheet.

(I didn't want to heat up the house so I actually cooked mine in an electric frying pan - just be sure and turn it so it cooks evenly on all sides.)

Serve meatballs over spaghetti squash and top with your favorite sauce.

** Meatballs can be frozen prior to cooking, as well as once cooked **

Spiced 4 Cheese Pizza

I was recently given a LOT of pepperjack cheese (which I happen to love).

So... I've been trying to incorporate it into some of my meals this week.

I started with pizza.

Spiced 4 Cheese Pizza

Pizza dough (found here)

1/2 - 1 can tomato sauce (my hubs LOVES a lot of sauce, so we use a full can)

2 Tbsp. Italian seasoning

1 c. pepperjack cheese

1/3 c. mozzarella cheese

1/3 c. cheddar cheese

1/3 c. parmesan cheese

1 tsp. dried cilantro

Roll out pizza dough.

Mix Italian seasoning with sauce and spread over dough.

Top with cheese.

Bake at 425 until browned and bubbly, about 12-15 minutes.

Sprinkle with dried (or fresh) cilantro.

Nacho's in a Bag

Whenever we have a big family get together and we are in charge of food, we always make this:

Nacho's in a Bag.

It is perfect for feeding lots of people, and as you can see has very little cleanup.

Plus, it is delicious!

Nacho's in a Bag

Individual assorted chip bags (we like Cool Ranch and Cheddar Doritos, Cheetos and Fritos).

Taco Meat and/or Beans

Lettuce

Tomatoes

Shredded Cheese

Salsa

Sour Cream

Have each person pick their chip bag.

Cut off the top of the long side of the bag, and open it up like a bowl.

Crunch the chips into smaller pieces.

Top with taco meat, and your choice of toppings.

Stir together and eat.

Home Made Sun Dried Tomatoes

I guess more appropriately label "oven dried tomatoes", but you catch my drift.

Sun Dried Tomatoes
Recipe from Tipnut

Tomatoes (preferably roma)
olive oil
herbs de provence
kosher salt

Line a baking sheet with tin foil and spread a thin layer of olive oil over entire surface.
Remove tomato stems.
Cut tomatoes in thin strips, removing as much liquid/seeds as possible.
Lay the tomatoes, cut side up, on the baking sheet.
Make sure they do not touch each other.
Drizzle extra oil over the tops.
Sprinkle with a small amount of kosher salt.
Season with herbs de provence.
Cook in a 200 degree oven until tomatoes are shrunken and leathery looking, 4-8 hours (depending on thickness).
They should be firm, but still flexible when done.
Use immediately, freeze, or place in a jar with olive oil in fridge.

**If using in a jar with olive oil:
Cover entire tomato contents with oil to prevent spoilage.
Be sure and bring the jar to room temperature before removing tomatoes to 'thaw' the oil.
You can also add fresh basil, garlic cloves, etc. to enhance the flavor.
The olive oil can be reused for cooking once tomatoes are gone.

Zucchini Tomato Bites

I made this for the first time this year, and immediately LOVED it!

I am always looking for new ways to use up all of the items in my garden and this hit the spot.

And of course they were magnificently tasty.

Zucchini Tomato Bites
Idea from Confessions of a Bake-a-holic

5 small zucchini or summer squash
1 pint grape tomatoes
1 c. grated cheddar cheese
1/4 c. grated parmesan cheese
fresh basil leaves
ground black pepper

Cut squash into 1/2" slices.
Use a small spoon or melon baller to scoop out the insides, forming a cup (do not go all the way through).

Fill each cup with cheddar cheese.

Top the cheese with a basil leaf.

For large sqash rings place a whole cherry tomato, half for the smaller ones.
Sprinkle with parmesan.

Bake at 400 for 5-7 minutes, until cheese melts.
Serve immediately.

Basil Pesto Sauce

Pesto is one of those wonderfully magnificent sauces that my husband hates.

More for me.

This year I grew basil.  Specifically for this sauce.

It was well worth it.

Basil Pesto Sauce
Recipe from Our Family Treat

1/2 c. pine nuts
1 large garlic clove
2 c. fresh basil
1/2 c. grated Parmesan cheese
salt and pepper to taste
extra virgin olive oil

Pulse everything but olive oil in a food processor.
Add extra virgin olive oil until right consistency.
 
This is perfect for pasta, sandwiches, pizza, you name it!

Cobbler Cake (Peach)

Cobbler always reminds me of camping.

That was pretty much the only thing my mom would make in a dutch oven.

This recipe can be made indoors... and all year round.

It is one of Tate's favorites.

Cobbler Cake
8 c. fresh fruit of choice (in the off season we used bottled peaches)

½ c. brown sugar
3 Tbsp. butter
cinnamon
1-2 Tbsp. sugar

BATTER:
1 egg, beaten
1 c. flour
¾ c. sugar
1 tsp. baking powder
½ c. rich cream

Peel and chop fruit into bite sized pieces.
Mix butter with brown sugar and add to fruit.
Grease a 9x13" baking dish and pour fruit inside.
Sprinkle with cinnamon and sugar, depending on the tartness of the fruit.
For the batter: beat egg and sugar until thick and creamy.
Add flour and baking powder.
Add cream.

Cover fruit with batter and bake at 350 for 30-40 minutes.
Sprinkle warm cake with extra cinnamon and sugar.
Serve with whip cream or ice cream.