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And what a match-up it was!

In fact, it was kind of a boring game… until it wasn’t!

The Cowboys beat the Eagles on Sunday, and though it wasn’t a blow out, it was Philadelphia’s 9th straight loss at home. This is the longest home field drought in their history, and the fans (especially the daughter of this duo) aren’t pleased.

Because the game was not aired on television in Rhode Island, we found a bar to go to with the Ticket- landing at the Frosted Mug (formally Billy’s Frosted Mug). It was WAY nicer than we remembered… and we will definitely be going back. But what would we eat after the game was the real question.

Not wanting to celebrate one team or the other, we went with good ‘ole American cuisine. Pumpkin roll and apple pie for dessert, after a dinner of spaghetti and homemade meatballs and sauce. It warmed our bones and was great for both the winners and losers of our crew.

Apple Pie!

Prep: 10 min
Cook: 55 min
Serves: 8

You will need:
3/4 c, 1 t sugar, divided
1 1/8 t ground cinnamon, divided
8 baking apples, peeled, cored and quartered
2 T AP flour
1 T, 2 t butter, softened
1 t lemon juice
1 package refrigerated pie crust

* Preheat oven to 425°. In a small bowl, combine 1 t sugar and 1/8 t cinnamon; mix well and set aside.
* Combine apples, flour, 1 T butter, lemon juice, remaining sugar, and 1 t cinnamon in bowl; toss to coat apples well.
* Unfold 1 pie crust and place in a 9-inch pie plate. Press crust firmly against plate. Pour apple mixture into crust then place remaining pie crust over mixture. Trim and crimp edges together to seal. Cut four 1-inch slits in top.
* Melt remaining butter and brush over top of crust. Sprinkle with sugar mixture.
* Bake on a baking sheet 45 to 50 minutes, or until crust is golden.

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Pumpkin Roll

Prep: 20 min
Cook: 1 hr, 30 min
Serves: 12

You will need:
3/4 c flour
1 t baking powder
1/8 t salt
2 3/4 t pumpkin pie spice, divided
3/4 c canned pumpkin
2 T, 1 T confectioners’ sugar divided
1 t pure vanilla extract
3 T softened unsalted butter
Wax paper, kitchen towel, 15×10 baking pan

* Preheat oven to 350°.
* Butter 15×10 baking pan. Line pan with wax paper; then butter paper.
* Mix sugar, flour, baking powder, 2 t of the pumpkin pie spice and salt in large bowl. Stir in eggs and pumpkin until smooth. Spoon evenly in prepared pan.
* Bake 15 to 20 minutes (until toothpick inserted in center comes out clean).
* Spread kitchen towel on clean work surface and dust with 2 tablespoons confectioners’ sugar. Loosen cake around sides of pan with knife, then turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style.
* Let the cake cool completely.
* Mix cream cheese, 1 cup confectioners’ sugar, butter, vanilla and remaining pumpkin pie spice in a new bowl until smooth.
* Unroll cake onto towel, slowly peeling off wax paper. Spread the cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim the ends of the cake evenly.
* Refrigerate for at least 1 hour or until ready to serve. Sprinkle cake with additional confectioners’ sugar just before serving.

Mother-in-law Meatballs

Prep: 20 min
Cook: 8 hours, slow cooker
Servings: 16

You will need:
1.5# ground beef
1 1/4 c Italian seasoned bread crumbs
1 med onion, chopped
1 egg, beaten
1 jar spaghetti sauce
1 can crushed tomatoes
1 can tomato purée
1/4 c chopped parsley
2 cloves of garlic, minced

* Mix beef, bread crumbs, parsley, garlic, egg and onion in a large bowl. Shape the mix into 16 meatballs.
* Combine sauce, purée and crushed tomatoes in the bottom of slow cooker. Place meatballs on top- use a spoon to gently pour sauce mixture over top. Cook on low for 6-8 hours.
* Cook your favorite pasta right before serving- top with cheese if desired- and enjoy!

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