Spaghetti & meatballs, garlic bread and pecan cobble

 

Classic Meatballs

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. by Betty Crocker Kitchens Updated Dec 7, 2020

Ingredients

1lb lean (at least 80%) ground beef
1/2cup Progresso™ Italian-style bread crumbs
1/4cup milk
1/2teaspoon salt
1/2teaspoon Worcestershire sauce
1/4teaspoon pepper
1small onion, finely chopped (1/4 cup)
1egg

Steps

• 1 Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
  2 In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
  3 Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center. 

Charlie said this was really good.  I used a jarred Sicilian tomato sauce with spaghetti. I tossed the boiled spaghetti with 2/3 of the jar of sauce to absorb it into the pasta, then added the meat ball and the rest of the sauce and a side of lots of grated parm. 

Pull-Apart Garlic Bread 

You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. For an illustrated how-to on the process, see our step-by-step photos.

Prep: 25 mins Total: 3 hrs 40 mins Yield: Makes two 5-by-9-inch loaves

Ingredients

Dough

• 1 envelope (1/4 ounce) active dry yeast (not rapid-rise) 
• 3 tablespoons sugar, plus a pinch 
• 4 tablespoons unsalted butter, melted, plus more for bowl 
• 1 cup whole milk 
• 1 tablespoon kosher salt 
• 3 large eggs, whisked 
• 4 1/2 cups unbleached all-purpose flour, plus more for dusting 

Filling

• 1 stick unsalted butter, room temperature, plus more for pans 
• 1 clove garlic, finely minced 
• 1 tablespoon minced chives 
• 1 tablespoon finely chopped flat-leaf parsley 
• 1/2 teaspoon kosher salt 

Directions

• Step 1 Dough: In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes.
  Step 2 Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
  Step 3 Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking).
  Step 4 Filling: Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough. Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have twelve 4-inch squares.) Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
  
  Step 5 Preheat oven to 350 degrees. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve. Bread can be stored, wrapped in parchment-lined foil, at room temperature up to 1 day.
  © Copyright 2022 Martha Stewart. All rights reserved.

Pecan Pie Cobbler 

4.80 from 5 votes

Amazing Pecan Pie Cobbler. Gooey caramel filling forms under a sweet, buttery cobbler topping with crunchy, toasted pecans. The easy version of pecan pie!

PREP:15 minsCOOK:30 minsTOTAL:1 hr 5 mins  SERVINGS: 8 servings (1 8x8-inch pan)

Ingredients

For the Cobbler Batter:

• 4 tablespoons 1/2 stick unsalted butter
• ½ cup Bob’s Red Mill Organic All Purpose Flour
• ½ cup Bob’s Red Mill Organic Whole Wheat Flour or additional all-purpose flour
• 3/4 cup packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup 2% milk
• 2 tablespoons dark rum or an additional 2 teaspoons pure vanilla extract and 1 tablespoon additional milk
• 1 teaspoon pure vanilla extract

For the Topping:

• 2/3 cup packed brown sugar light or dark
• 1 cup chopped pecans
• 1 1/2 cups very hot water

For Serving:

• Vanilla ice cream or sweetened whipped cream

Instructions

Position a rack in the center of the oven and preheat oven to 350 degrees F. Place the butter in an 8x8-inch ceramic baking dish or similar 2-quart baking dish. Pop the dish into the oven until the butter melts, about 5 minutes. Set the dish with melted butter aside.

• In a medium mixing bowl, prepare the cobbler batter: add the all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, and cinnamon. With a fork, stir to combine. Pour in the milk, rum, and vanilla extract, then stir with the same fork, stopping as soon as the flour disappears.
• In a small mixing bowl with a clean fork, stir together the topping ingredients: brown sugar and pecans.
• With a small spoon, dollop the batter over the melted butter. Use the back of the spoon to gently smoosh it into an even layer. DO NOT STIR. Sprinkle the topping evenly over the cobbler batter. It will feel like an excessive amount, but keep going (this is pecan pie cobbler after all!).
• Last, slowly and evenly pour hot water over the entire cobbler, covering the whole surface. It will look like a wet mess. Again, DO NOT STIR.
• Line a rimmed baking sheet large enough to hold the dish with parchment paper for easy clean up (This will catch any delicious molten caramel that bubbles over). Carefully set the pan on top and slow and gently transfer to the oven, being careful not to splatter. Bake uncovered in the center of the oven for 30 to 40 minutes, or until the top is golden brown and looks dry on top. Transfer the baking pan to a wire rack and let cool for 20 to 25 minutes (the cobbler will continue to thicken as it cools). Serve warm, topped with vanilla ice cream.

Notes

• TO STORE: Let your cobbler cool completely, then cover it and store in the refrigerator for up to three days. 
• TO REHEAT: Gently reheat your cobbler in the oven at 325 degrees F until warmed through. 
• TO FREEZE: Tightly cover your pecan pie cobbler and place in the freezer for up to two months. Let thaw overnight in the refrigerator before reheating.