Laughing Spatula https://laughingspatula.com Simple, Fresh and Easy Recipes for Everyone! Fri, 18 Oct 2019 14:44:55 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.4 https://laughingspatula.com/wp-content/uploads/2018/10/cropped-LaughinSpatula_Logo_Favicon_Coral-32x32.png Laughing Spatula https://laughingspatula.com 32 32 71376333 One Pan Meatballs and Pasta Skillet https://laughingspatula.com/one-pan-meatballs-and-pasta-skillet/ https://laughingspatula.com/one-pan-meatballs-and-pasta-skillet/#comments Fri, 18 Oct 2019 14:00:54 +0000 http://laughingspatula.com/?p=5066 One Pan Meatballs and Pasta Skillet!  – Even the pasta is cooked up in the same pan and who does’t love meatballs?  The more meatballs the merrier! Why do meatballs taste better than meatloaf?  Ever asked yourself that?  They have the same ingredients….but boy, I’ll take a pot of meatballs over meatloaf any day! This dish...

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One Pan Meatballs and Pasta Skillet!  – Even the pasta is cooked up in the same pan and who does’t love meatballs?  The more meatballs the merrier!

Meatball Skillet with cheese

Why do meatballs taste better than meatloaf?  Ever asked yourself that?  They have the same ingredients….but boy, I’ll take a pot of meatballs over meatloaf any day!

This dish takes about 30 minutes from start to table and will feed your family with a bit left over for your lunchbox.  And as decadent as this looks, it’s not so bad on the fat-o-meter.  Lean ground beef, canned tomatoes,  one cup of small pasta and about 1/2 cup cheese on top.  Another great Fast and Fresh meal!

How to make One Pan Meatball Skillet Dinner!

There are two methods to making the meatballs.  The second one requires another pan but if you line the sheet pan with foil, it’s a super easy clean up.

1.) Brown up the meatballs in the same skillet you will be making the pasta in.

OR  (and this is my favorite way….)

2.) Bake them on a foil lined baking sheet while you make the sauce.

There are instructions for both methods in the recipe below.

The sauce for this Meatball Skillet Dinner is a snap and the pasta cooks right in the sauce!

Just a few ingredients that you probably already have on hand.  Onion, garlic, tomato sauce and diced tomatoes.  Feel free to doctor it up with more veggies.  Carrots and peppers would be a great addition.

Pasta Sauce for meatball pasta skillet

Toss in your broth, pasta and meatballs.  Let it simmer a bit, sprinkle on the cheese and everyone loves you!  

I love it when everyone loves you!

Don’t you love it when everyone loves you?

Cook for them and they will love you!

 

pasta and meatballs being served from skillet

Served with a simple salad with Lemon Dijon Vinaigrette and dinner is done!

Tips to make One Pan Meatball Skillet!

  • Brown your meatballs in the same skillet or bake in the oven at 375 degrees for 15 minutes.
  • Since the meatballs and sauce use onion and garlic, chop a whole onion and 4-5 cloves of garlic at the same time.
  • Use lean ground beef, ground chicken or turkey to keep it waist friendly.
  • I used beef broth but chicken broth will work in a pinch
  • You can see all my One Pan Meals HERE!

Check out this video on how to make our one pan meatball skillet!

A few more quick dinner ideas you might like….

20 Minute One Pan Shrimp Dinner  (p.s.  this is one of my favorite recipes of all time! I make it with chicken and broccoli, I sub asparagus for the peas.  A million ways to cook this up!).

Creamy One Pot Chicken, Rice and Mushrooms – Everyone loves chicken and rice!

 

Have a great day guys!

Clink!

Kathi

 What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and  tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics! 

Hey and check out our new YouTube Channel!

One Pan Meatballs and Pasta Skillet

A one skillet meal that is quick and easy! The pasta cooks right in the sauce!

For the Meatballs

  • 1 pound lean ground beef (ground chicken or ground turkey)
  • 1/3 cup white onion (minced)
  • 1 egg
  • 2 cloves garlic (minced)
  • 1/3 cup bread crumbs
  • 1/4 cup grated parmesan
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Sauce

  • 1/2 cup onion (minced)
  • 2 cloves garlic (chopped)
  • 1 14.5 oz can of diced tomatoes (undrained)
  • 1 15 oz can of tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1.5 cups Ditalini pasta – Any small pasta would work like elbow or small shells
  • 2 cups beef broth – chicken stock in a pinch
  • 1/2 cup shredded mozzarella
  1. In a medium size bowl, combine all meatball ingredients.
  2. Shape into 1 inch balls.
  3. Either bake on a foil lined baking sheet at 375 for 15 minutes or brown in your skillet.
  4. Set meatballs aside.
  5. In large skillet, add 1 tablespoon olive oil, onion and garlic. Saute until onion is soft.
  6. Add diced tomatoes, tomato sauce, basil and oregano.
  7. Taste for salt. Depending on salt content of your tomato products this will vary.
  8. Cook for about 5 minutes until simmering.
  9. Add broth and pasta.
  10. Cover and cook about 10 minutes, stirring on occasion until pasta is tender.
  11. Add meatballs back to skillet and continue to simmer for another 5 minutes or until meatballs are warmed all the way through.

  12. Top with 1/2 cup shredded mozzarella.
  13. Serve with bread and a simple salad for a delicious and easy meal!

  • Brown your meatballs in the same skillet or bake in the oven at 375 degrees for 15 minutes.
  • Since the meatballs and sauce use onion and garlic, chop a whole onion and 4-5 cloves of garlic at the same time.
  • Use lean ground beef, ground chicken or turkey to keep it waist friendly.
  • I used beef broth but chicken broth will work in a pinch

 

 

 

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Slow Cooker French Onion Soup https://laughingspatula.com/slow-cooker-french-onion-soup/ https://laughingspatula.com/slow-cooker-french-onion-soup/#comments Sat, 12 Oct 2019 15:12:30 +0000 https://laughingspatula.com/?p=11701 This Slow Cooker French Onion Soup is full of caramelized onions and beefy rich broth that simmers away while you do everything or nothing.  Top with toasted baguette and gruyere cheese and you have the most delicious light dinner or appetizer! We love frenchie food around here!   There are several fabulous restaurants in the...

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This Slow Cooker French Onion Soup is full of caramelized onions and beefy rich broth that simmers away while you do everything or nothing.  Top with toasted baguette and gruyere cheese and you have the most delicious light dinner or appetizer!

french onion soup in a beautiful brown bowl

We love frenchie food around here!   There are several fabulous restaurants in the Seattle area that we frequent and good French Onion Soup is the start to every perfect frenchie meal!

Why cook this soup in the Slow Cooker opposed to stove top?  Time.  Time for those delicious onions you carmalized to infuse the broth and it’s ready when you are!

What are the best kind of onions to use in French Onion Soup –

  • Good old cheap and cheerful yellow onions – Just the way Julia Childs did it in Mastering the Art of French Cooking.   If it”s good enough for her, it’s good enough for me!  But if you prefer sweet onions you can certainly use them just omit sugar from the recipe.  I find them on the mild side and like this soup with big flavored onions.

How to cut onions with no tears!     I am one of those people that have a very very strong aversion to onion vapor. It can literally ruin my day.  I tried everything from holding my breath to using a table top fan to blow away the vapors!

I finally solved the problem with Onion Goggles.  You can see them in the picture below.  I swear by them!  It’s quite the look,  but I’ll take the relief over looks any day!

sliced onions in a glass bowl

The picture above is 8 cups of onions.  It sounds and looks like so much but it reduces down to the picture below.

caramelized onion in skillet

Pour those beautiful onions into the slow cooker along with your beef broth, sugar and spices and you are almost done!

What kind of broth do I use for French Onion Soup –

  • Julia would brown beef bones and simmer them for hours along with carrots, onions etc.  But we are not Julia and as much as I love her I simply don’t have the time or desire to do this.  We buy beef broth, low sodium, at our local grocers.  Once the onions infuse the broth it becomes rich and flavorful!

 

rich french onion soup in slow cooker

Now that your broth has simmered away and your house smells like a French cafe.  Line a baking sheet with sliced baguettes and toast under the broiler until brown on both sides.  We keep these crunchy so they soften up in the soup.

Ladle your onion soup into sturdy bowls that can take a bit of broiler heat.  Top with toasted baguette slices and a big handful of gruyere cheese.

sprinkle gruyere on top of soup and toasted baguette

Broil for a minute or two until brown and bubbly.

french onion soup spooned up

Serve this delicious soup with additional bread and a simple salad.  A light meal or perfect starter!

More Slow Cooker recipes:

Slow Cooker Beef Bourguignon – another classic from Julia Childs Mastering the Art of French Cooking only we developed it for the slow cooker.

Easy and Tender Slow Cooker Pot Roast – a classic dinner everyone loves!

Slow Cooker Bolognese Sauce – a delicious blend of beef and tomatoes simmered for hours for an authentic Italian flavor!

Bon Appetit’!

Clink

Kathi

 What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and  tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics! 

Hey and check out our new YouTube Channel!

Slow Cooker French Onion Soup

Delicious and comforting French Onion Soup thatis simmered for hours allowing the onions to fully infuse the beef broth for a deep flavored soup!

  • 8 cups yellow onion, thinly sliced ((about 3 pounds or 6 large onions))
  • 4 tablespoons butter
  • 2 tablespoons brown sugar (omit if using sweet onions)
  • 3 garlic cloves, minced
  • 8 cups beef broth (we prefer low sodium)
  • 2 tablespoons worcestershire sauce
  • 1/2 cup dry sherry or dry white wine
  • 6 sprigs fresh thyme (or 2 teaspoons dried thyme)
  • 2 bay leaves
  • 8 slices french bread, toasted (additional bread to serve on the side if desired)
  • 1 cup grated gruyere cheese
  1. Melt butter in large skillet over medium heat. Add sliced onions and sugar.

  2. Cook and stir for about 20 minutes until onions are light in color and fully caramelized.

  3. Add caramelized onions to slow cooker along with beef broth, garlic, sherry, thyme and bay leaves.

  4. Cook on low for 5-6 hous and up to 8 hours. Taste for salt. May need to add several pinches if using lower sodium broth

  5. Remove bay leaves and thyme sprigs and discard.

  6. Toast sliced baguette under broiler turning once until browned.

  7. Ladle soup into hearty bowls. Top with a slice of bread and handful of grated cheese covering the entire top of the soup.

  8. Place soup bowls on large sheet pan (for ease of handling) and broil until top is golden brown and bubbly.

  9. Serve with additional bread and a simple salad as a light meal or appetizer.

  • If using sweet onions, omit sugar
  • To cook on stove top:  Follow all directions only add to large soup pot and simmer for an hour or two.  
  • Substitute swiss cheese in a pinch
  • Taste for salt especially if using lower sodium broth

This post  may contain affiliate links, which means I might receive a very small commission, at no additional cost to you,  should you chose to purchase that linked item.  I only link to items I know and trust.   Clink!

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Roasted Butternut Squash with Penne and Garlic Cream Sauce https://laughingspatula.com/roasted-butternut-squash-with-penne-and-garlic-cream-sauce/ https://laughingspatula.com/roasted-butternut-squash-with-penne-and-garlic-cream-sauce/#comments Sat, 05 Oct 2019 14:00:47 +0000 http://laughingspatula.com/?p=4736 Roasted Butternut Squash with Penne and Garlic Cream Sauce! – A delicious and easy to make side dish or main meal for Fall and Holidays!   Rachel and I couldn’t keep our forks (or fingers) out of this dish!  The cream sauce is infused with the sage and roasted butternut adds a savory sweet side...

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Roasted Butternut Squash with Penne and Garlic Cream Sauce! – A delicious and easy to make side dish or main meal for Fall and Holidays!

roasted butternut pasta and cream sauce

 

Rachel and I couldn’t keep our forks (or fingers) out of this dish!  The cream sauce is infused with the sage and roasted butternut adds a savory sweet side note.  Totally delicious and oh so pretty!  Pretty helps…we like pretty :).

This comes together in a flash and is perfect for entertaining or potlucks.  It is different enough to be interesting, but familiar enough that your guests will love it.  AND you won’t believe how easy it is!  (I know, I know, I always say ‘you won’t believe how easy this is’…but guess what?  You won’t believe how easy this is!)

How to Make Butternut Penne  with Garlic Cream Sauce –

Start your water boiling for the pasta and preheat your oven to 400 degrees for the squash.  Just getting a jump on these two things alone will save you at least 15 minutes.

Pro Tip:  Look for already peeled and cubed butternut in the produce section.  We love all the new prepped veggies grocers are carrying these days, a really time and effort saver.  Or go big and cube your own!  Here is a great tutorial by Simply Recipes , if you have not attempted this before.  How to Cut a Butternut Squash.

Toss your squash with a bit of olive oil, salt and pepper and let it roast up for about 15 minutes.  Meanwhile, get that pasta in the pot!

how to roast butternut squash

While your water heats up and the butternut is roasting, time for the cream sauce!

With just a few ingredients this cream sauce tastes like something out of a restaurant!

Garlic, sage and nutmeg make for a deep rich flavored cream sauce.

Pro Tip:  Your sauce has thickened up enough when it coats the back of a spoon.  Takes about 5 minutes of simmering for sauce perfection!

cream sauce with sage coating a wooden spoon

Drain your pasta and put it back in the pot it cooked in.

Add the cream sauce, 3/4 of the roasted squash (save the other 1/4 to sprinkle on top).

pour sauce and penne into red pot and continue mixing

Almost done!

Pour it all into a deep 8 x 8 casserole or a 9 x 13 and sprinkle with remaining squash cubes.

Can I make this Roasted Butternut Squash with Penne and Garlic Cream Sauce ahead of time?

  • yes!  Mix half of the cream sauce with the pasta, cover and store along with remaining sauce for up to 12 hours.   When time to serve, microwave remaining sauce for a minute to loosen up and pour over the casserole.  Toss, bake and serve!  (this method keeps the pasta from soaking up all that yummy sauce as it sits in the fridge).

serving butternut squash with garlic cream sauce in casserole dish

Serve along side your favorite protein or keep it vegetarian!

What else can I toss in this tasty casserole?

  • mushrooms
  • sausage
  • chicken
  • shrimp
  • any veggie such as broccoli, zucchini or asparagus
  • sub the butternut for any other kind of squash…even pumpkin!

A few other Fall and Holiday dishes you might like!

Cheesy Potatoes Au Gratin  don’t be fooled by the fancy exterior, easy to make.  With Video tutorial!

Blueberry Cream Cheese Casserole – made the night before and comes with an easy to make blueberry sauce!

To Fall…my most favorite food time of the year!

Clink!

Kathi

Check out this video to make your pasta foolproof !

Roasted Butternut Squash with Penne and Garlic Cream Sauce

This yummy combination of Butternut Squash and Cream Sauce comes together in a flash! Rich creamy sage infused cream sauce in an easy to make casserole!

  • 1 pound cubed butternut squash (about 3 cups)
  • 2 tablespoons olive oil
  • 12 ounces Penne Pasta (or other similar sized pasta such as farfalle, shells or rotini)
  • 2 tablespoons butter
  • 4 cloves garlic (minced)
  • 2 cups heavy cream
  • 3/4 cup grated parmesan plus more for garnish
  • 2 tablespoon fresh sage (chopped plus more for garnish)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Bring stock pot of water to boil for pasta

  2. Heat oven to 400 degrees.
  3. Line a baking sheet with foil for easy clean up. Toss squash, olive oil, salt and pepper

  4. Roast for 20-25 minutes or until soft and slightly brown on the edges. Remove and set aside to cool slightly.

  5. Cook pasta according to package direction.

  6. While pasta is cooking and butternut squash is roasting begin your sauce.

  7. In large skillet, melt butter and saute garlic until fragrant, about 2-3 minutes.

  8. Add cream, sage, salt and pepper. Simmer for about 5 minutes or until thick enough to cover the back of a spoon.

  9. Add 1/2 cup parmesan cheese to cream sauce and stir until melted.

  10. Drain pasta and return to pot it was cooked in

  11. Add cream sauce to pot with pasta along with 3/4 of the roasted squash.

  12. Pour into a deep 8 x 8 or 9 x 13 casserole dish

  13. Sprinkle top with reserved squash and remaining parmasan.

  14. Reduce oven heat to 350 degrees. Bake for 20 minutes or until bubbly and hot.

To make ahead of time.  Stir half of the cream sauce into the cooked pasta and butternut squash.  Store remaining cream sauce and casserole in fridge for up to 12 hours.  Before serving, heat cream sauce in microwave for about one minute.  Pour over casserole and bake at 350 degrees for about 20 minutes.

 

 

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Eggs Benedict Casserole https://laughingspatula.com/eggs-benedict-casserole/ https://laughingspatula.com/eggs-benedict-casserole/#comments Fri, 27 Sep 2019 14:00:57 +0000 http://laughingspatula.com/?p=2549 All the goodness of Eggs Benedict without the fuss! Toasted English muffins soaked in a milk and egg mixture, topped with tons of Canadian bacon and a cheater hollandaise sauce you will love!   I love ‘combo-foods’.  Hybrids if you will.  Like Banana Foster Upsidedown Cake or Jalapeño  Popper Stuffed Chicken  . You take a we’ll known recipe  and...

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All the goodness of Eggs Benedict without the fuss!

Toasted English muffins soaked in a milk and egg mixture, topped with tons of Canadian bacon and a cheater hollandaise sauce you will love!

Eggs Benedict Casserole with Hollandaise

 

I love ‘combo-foods’.  Hybrids if you will.  Like Banana Foster Upsidedown Cake or Jalapeño  Popper Stuffed Chicken  . You take a we’ll known recipe  and morf them into one delicious dish!

How to make Eggs Benedict Casserole

Start by toasting your english muffins.  We like to put them all on a large sheet pan and broil them until brown.  Or you could put them in a toaster a couple at a time….have ya ever noticed how long it takes for english muffins to toast?  Try the sheet pan method if you can!

Canadian Bacon vs. Ham – I like Canadian bacon best, but it can be pricey.  Ham is a great substitute for this casserole.  You can buy it already cut in cubes.  If  you use Canadian bacon, try to get the thickest cut you can.

toasted english muffins and canadian bacon in a large pan

Now whisk up your eggs and milk and pour over your toasted english muffins and canadian bacon.

How long does this Eggs Benedict Casserole have to sit before I can bake it?

  • Anywhere from one hour to overnight.  I have made this both ways and can not tell a difference.  It’s up to you and your schedule. (p.s.  this particular batch was soaked for only one hour…looks pretty good to me!).

egg and milk poured over english muffins

So lets chat about the Hollandaise.  I cheat.    I usually get some smack talk about using this method but once they try it they become a believer…and you will too.

  • We use a package mix.  I know!  I know! Don’t hate me…but it’s so good!
  • Doll it up with a squeeze of fresh lemon and a couple tablespoons of cream cheese and it is lovely and delicious!
  • It holds up for a long time in lieu of scratch made or blender hollandaise (Julia Childs rendition) which has to be kept warm and breaks down pretty fast.
  • We love Knorr Brand.  No compensation from them, just find their packaged sauce mixes much better.

eggs benedict casserole being served with hollandaise

Serve this delicious casserole along with a side of steamed asparagus and fresh fruit for a perfect easy on the cook brunch!

 

Another great brunch recipe is our Breakfast Casserole with Hashbrowns and Sausage.

Or something a little sweet?  Blueberry Cheesecake French Toast Casserole with a super easy blueberry sauce!

To making things easy and tasty!

Clink!

Kathi

 

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics! 

Get the full recipe experience and check out this video of our casserole version of Eggs Benedict!

Eggs Benedict Casserole

Eggs Benedict for a Crowd!  An easy recipe with toasted english muffins, canadian bacon and a killer cheater hollandaise for us lazy cooks!

  • 12 oz Canadian bacon – chopped (thicker the better)
  • 6 english muffins, toasted and cut into one inch cubes ( I like to line the english muffins up on a sheet pan and toast in the broiler…so easy!)
  • 8 eggs
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Hollandaise Sauce using store bought sauce mix

  • 2 package Knorr Hollandaise Mix
  • Prepare per instructions.
  • 2 tablespoon lemon juice
  • 4 tablespoons cream cheese
  1. Heat broiler. Cut english muffins in half and spread across large sheet pan. Broil until crispy brown, about 3-4 minutes. Cool and cut into 1 inch pieces.

  2. Cube canadian bacon into 1" pieces. Place half of the Canadian bacon in a buttered 13×9-in. baking dish. Top with all english muffin cubes and remaining half of canadian bacon

  3. In a large bowl, whisk eggs, milk, salt and pepper. Pour over top of english muffin and bacon. Cover with plastic wrap and refrigerate 1 hour minimum and up to overnight.

  4. Preheat oven to 375°. (
  5. Remove casserole from refrigerator to sit on counter and warm up a bit.
  6. Bake 30-40 minutes. Casserole is done when toothpick inserted into center comes out clean and edges are brown.

Hollandaise using store bought mix

  1. Prepare hollandaise according to package instructions.

  2. Stir in lemon and cream cheese continue to cook until cream cheese is melted and sauce is smooth.

  3. Pour half of hollandaise over cooked casserole and serve remaining on the side.

  4. Delicious served with steamed asparagus and fresh fruit!

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Baked Spaghetti Casserole https://laughingspatula.com/baked-spaghetti-casserole/ https://laughingspatula.com/baked-spaghetti-casserole/#comments Fri, 20 Sep 2019 14:00:05 +0000 http://laughingspatula.com/?p=2681  Easy Baked Spaghetti Casserole  with a meaty sauce layered between spaghetti and cheese….like a spaghetti Lasagna only easier to make!   This delicious casserole feeds a crowd and then some.   I love to make this up on a Friday night so we don’t have to cook all weekend.  Love my Friday night music and cooking...

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 Easy Baked Spaghetti Casserole  with a meaty sauce layered between spaghetti and cheese….like a spaghetti Lasagna only easier to make!

 

Baked Spaghetti Casserole being served

This delicious casserole feeds a crowd and then some.   I love to make this up on a Friday night so we don’t have to cook all weekend.  Love my Friday night music and cooking sessions!

How to make Baked Spaghetti Casserole –

Start with ground beef, chicken or turkey.  93/7 ground chicken is usually my choice.  You can cut a few calories with 100% fat free ground turkey but it tastes like a paper plate.  Ever eat a paper plate?  Ya me either, not starting now….

PRO TIP:  First thing, start the water boiling for the pasta before browning the beef because this step alone will reduce your time at the stove by about 15 minutes.  

Ground meat, onion, garlic all in the pan and then comes the crushed tomatoes and spices.

SUB TIP:   You can substitute one 32 ounce store bought marinara in place of the crushed tomatoes.  Taste for seasoning as you may not need it.

ground meat with tomato sauce in skillet

 

Can I use other shaped pasta in this spaghetti casserole?

  • We love to use angel hair pasta or thin spaghetti for this casserole.  It makes a lighter meal.
  • You can also sub any pasta, penne, macaroni, linguine…any will work!

After pasta is done and your sauce is cooked…start the quick job of layering.

  • Meat Sauce
  • Pasta
  • Cheese
  • ending with sauce and cheese!

layering baked spaghetti casserole

More meat

More pasta

More cheese!

baked spaghetti layered in casserole dish

Bake for 30 minutes and serve it up!

What should I serve with this?

Can I freeze this Baked Spaghetti Casserole?

  • Yes!  Wrap it tightly in plastic wrap and freeze for up to 3 months.  Thaw and reheat at 325 degrees for about 15-20 minutes.

baked spaghetti casserole

This makes a hearty lunch the next day as well.  The casserole that keeps on giving!

 

More easy casseroles for you….

Healthy Mexican Casserole 

Sunday Night Cheese and Chicken Casserole

Easy Chicken and Rice Casserole

 

To casseroles that feed the people we love!

Clink!

Kathi

 

Baked Spaghetti Casserole

This Baked Spaghetti Casserole will quickly become a family favorite!  We love how it is made with simple ingredients and feeds a crowd!

  • 8 oz spaghetti (angel hair or thin spaghetti are great substitutes to keep it light)
  • 1 pound ground chicken (beef, or turkey 93/7 fat content)
  • 2 tablespoons olive oil
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 2 teaspoons ground oregano
  • 1 32 oz can crushed tomatoes (or a 32 ounce jar of store bought marinara. Taste for seasonings before adding oregano salt and pepper.)
  • 2 cups grated cheddar and mozzerella blend cheese
  1. Preheat oven to 375 degrees.
  2. Cook pasta according to package directions.
  3. In large skillet brown ground meat. Drain excess fat. Remove from skillet and set aside.
  4. In same skillet, add olive oil, chopped onions and garlic. Saute until onions are soft.
  5. Add crushed tomatoes, oregano, salt and pepper to taste.
  6. Add meat into sauce.
  7. Butter a 9 x 13 dish.
  8. Cover the bottom of the dish with 1/3 of the meat sauce.
  9. Top with half the pasta and 1/2 cup of cheese.
  10. Repeat layers ending in sauce. Top with remaining cheese.
  11. Bake for 30-40 minutes until warmed through and bubbly!
  • Substitute angel hair or thin spaghetti for a lighter version.
  • Use one 32 ounce of store bought marinara in place of the crushed tomatoes if desired.
  • If using full fat ground beef, drain all but two tablespoons of the grease after browning. 

 

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30 Minute Minestrone Soup with Sausage https://laughingspatula.com/30-minute-minestrone-soup-with-sausage/ https://laughingspatula.com/30-minute-minestrone-soup-with-sausage/#comments Sat, 14 Sep 2019 14:00:11 +0000 http://laughingspatula.com/?p=5716 This 30 Minute Minestrone Soup with Sausage is the soup we make around here when we need a soup fix in a hurry.  Simple and fresh ingredients that come together in a flash with a deep flavor that tastes like you slaved all day over a hot soup pot! The sausage does so much of the...

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This 30 Minute Minestrone Soup with Sausage is the soup we make around here when we need a soup fix in a hurry.

 Simple and fresh ingredients that come together in a flash with a deep flavor that tastes like you slaved all day over a hot soup pot!

minestrone sauste soup in white bowls

The sausage does so much of the work for you in this soup!  It intensifies the flavor of the broth as if it had been simmering for hours…but we know the truth :).

What kid of sausage is best for this soup?

  • I am a huge fan of chicken sausage.  It comes in a variety of flavors these days.  Mild Italian is my favorite.  I love it because it is lean but still has just enough fat to be flavorful.  Usually 93/7.
  • Good old pork sausage can’t be beat either!  Again, go with an Italian blend if you can find it as it is chalk full of garlic and spices.

PRO TIP: If using a higher fat sausage use a spoon to remove all but about two tablespoons of the grease before adding your veggies. This will help keep your soup from being greasy tasting.

How to make Minestrone with Sausage Soup:

Start by browning your sausage in your big soup pot. Remove casings if applicable.  Add your carrots, onion and celery cooking until they are just soft.

sausage carrots and onion in big pot

I have been making this for years…it’s my go to meal when I don’t feel like cooking.  Also love it for meal prep.  Soup in your lunch box is a gift and this one gives for days!

Next add your tomato puree, spices and broth.  Pour in the pasta and you are done!

Quickest most tastiest soup everrrr!  (food drama queen..but I love this soup!).

soup in big red pot

What else can I throw in this delicious pot of Minestrone soup?

This is a great ‘clean out the fridge’ soup!

  • zucchhini
  • great beans
  • corn
  • peppers, red, green or poblano for a little kick
  • any kind of bean – garbanzo, white, black
  • fresh or frozen spinach
  • any pasta you love including orzo, ziti, penne, broken up spaghetti.  If you have a half box of pasta this is a great use for it
  • ground beef or turkey for the sausage but increase your basil and oregano to taste

More fast and fresh soup with sausage  you say!  You bet!  Check these out…

Gnocchi Sausage and Spinach Soup

Chorizo and Bean Soup

Tortillini and Sausage Soup

 

To soup and all it does for us!

Clink!

Kathi

 What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and  tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics! 

Hey and check out our new YouTube Channel!

30 Minute Minestrone Soup with Sausage

A super quick easy soup that feeds a crowd! Make this with just a few ingredients. The sausage does all the flavor work!

  • 1 pound Italian sausage (casings removed if applicable) (we love chicken sausage for this but any will do)
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 3 large garlic cloves, chopped
  • 1/4 cup parsley, chopped
  • 3 tablespoons tomato paste
  • 1 14 ounce can crushed tomatoes (tomato sauce will work in a pinch)
  • 1 14.5 ounce can diced roasted tomatoes
  • 6 cups chicken stock (prefer low sodium)
  • 1 14.5 ounce can kidney beans (drained and rinsed)
  • 1 cup elbo pasta (or any small pasta )
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried italian seasoning (a combo of dried basil and thyme will work too)
  • Fresh grated Parmesan
  1. Heat large dutch oven or soup pot to medium high.

  2. Add sausage to pot.  Cook and crumble sausage.  Drain all but 1 tablespoon of fat. (if using lean chicken sausage omit this step.)

  3. Add onion, carrots, celery and parsley to  sausage and cook until veggies are just tender.

  4. Reduce heat to medium. Add tomato paste, crushed tomatoes and diced tomatoes.  Cook for 2-3 minutes.

    Add italian herbs.

  5. Add chicken stock, beans, pasta, salt and pepper and bring to a simmer.   

  6. Cook for 10 minutes or until pasta is al dente.  Taste for seasoning.  Serve with fresh parmesan cheese and bread!

Use Italian chicken sausage if you can fine it.  We like it as it is not too greasy.  If using a high fat sausage, remove all but 2 tablespoons of the oil before adding you’re veggies.

 

 

 

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Pumpkin Loaf Cake with Streusel Topping https://laughingspatula.com/pumpkin-loaf-cake-with-streusel-topping/ https://laughingspatula.com/pumpkin-loaf-cake-with-streusel-topping/#comments Thu, 12 Sep 2019 03:24:04 +0000 https://laughingspatula.com/?p=11576 Pumpkin Spice season is almost in full force and we’re here to rescue you from your summer slump with some Pumpkin Loaf Cake with Streusel Topping! Delicious, moist and dense pumpkin cake is met with loads of delicious streusel topping. This is perfect to bring to work functions, breakfast for the kiddos, or you know…with...

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Pumpkin Spice season is almost in full force and we’re here to rescue you from your summer slump with some Pumpkin Loaf Cake with Streusel Topping! Delicious, moist and dense pumpkin cake is met with loads of delicious streusel topping. This is perfect to bring to work functions, breakfast for the kiddos, or you know…with a big scoop of vanilla ice cream*.

*Pro tip; Add a scoop of vanilla ice cream with a tablespoon of maple syrup. Put your fat pants on and thank me later. 

Pumpkin Loaf Cake cut into individual pieces on a white cutting board with crumbs

I love pumpkin anything, not because I’m a basic boring chick, but because the unique flavor of pumpkin in anything its added to! When used in baking, pumpkin really adds a ton of moisture and flavor. Plus- it’s relatively healthy (depending on your other ingredients, that is) and you can have it in either sweet, or savory form.

To start off this pumpkin loaf, make the batter, mix your dry ingredients, then add in the wet ones and the pumpkin. 50% there, ya’ll!  Pour the batter into a well greased loaf pan. I got this ceramic loaf pan from Cost Plus World Market for $9.00. Steal!

Pumpkin Loaf Batter being poured into a loaf pan

After mixing your batter, you’ll make the streusel topping. My favorite part about this recipe is the streusel topping! It yields a ton, and it sinks into the bread and really makes this pumpkin loaf stand out from the rest. Add softened (not melted!) butter, and mix well with some flour, brown sugar, and pumpkin spice. You want it to be a crumbly texture (which is why melted butter won’t work) so mix by hand with a fork to get there. Spoon it over the batter when done mixing. 

pumpkin loaf cake batter in a pan with raw streusel topping being spooned over

See how the topping is crumbly in that picture? That’s what you’re after.

Once you’ve added the streusel topping, time to put er’ in the oven. I like to put my loaf cake on a sheet pan just in case; sometimes the cake and streusel can overflow the pan and it keeps your house from smelling like burnt cake incase it does 🙂 By the way- overflowing your pan isn’t a bad thing- you want a nice, full, and dense cake. 

raw pumpkin loaf cake in a loaf pan on a sheet pan

Check your pumpkin cake every so often with a toothpick; once it comes out clean, your cake is done (roughly 45 minutes). I took mine out of the loaf pan and placed it on a serving platter but you could very well just leave it in the pan, too.

pumpkin loaf cake being cut on a napkin printed with fall leaves

Is that not the most beautiful pumpkin loaf cake you’ve ever seen? I might need a minute alone with the streusel topping- it’s just too good.

How else can I customize this Pumpkin Loaf Cake?

  • Add some texture! Raisins, shredded coconut, chocolate chips, white chocolate chips, cranberries, or walnuts would be delicious in it.
  • Make your own pumpkin pie spice! It’s really simple- THIS is a great recipe for it. 
  • Lactose intolerant? Use applesauce to replace eggs (1/4 cup per egg), and almond milk instead of regular milk.
  • Add glaze on top of your streusel! This is my favorite glaze recipe (Buttery Vanilla Glaze, nonetheless!). Easy and it makes it so pretty!
  • If you’re lazy but fancy (raising my hand on this one) add a scoop of ice cream and a tablespoon of maple syrup. You can thank me later 🙂

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics! 

Since we’re on the topic of pumpkin, here’s a few of my most FAVORITE pumpkin recipes:

Enjoy the start of Fall, my pumpkin pals! 

Rachel

Pumpkin Loaf with Streusel Topping

Delicious Fall flavors in an easy loaf cake with delicious crumbly homemade streusel topping!

Streusel Topping

  • 3/4 cup flour
  • 3/4 cup brown sugar (I use light brown sugar)
  • 1.5 tbsp cinnamon
  • 6 tbsp softened butter (NOT melted; only softened.)

Pumpkin Loaf Cake

  • 1.5 cups all purpose flour
  • 1/2 cup white sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp pumpkin spice
  • 1 tsp salt
  • 1 cup canned pumpkin (not pumpkin pie mixture, just plain canned pumpkin puree)
  • 2/3 cup milk (sub almond milk if desired)
  • 1 egg (sub for 1/4 cup applesauce if desired)
  • 2 tsp vanilla

Streusel Topping

  1. Reminder: Mix streusel topping by hand, not with an electric mixture for desired consistency.

    In a small-medium bowl, mix all dry ingredients until fully combined.

  2. Add softened (NOT melted) butter and combine into dry ingredients wtih fork until crumbly, sandy texture. Set aside.

Loaf Cake

  1. Preheat oven to 350 degrees. Spray a 9×5 loaf pan with non stick spray.

  2. In a large mixing bowl (I prefer to use an electric mixer), add dry ingredients for loaf cake (flour/sugar/baking soda/baking powder/pumpkin spice/salt). Mix well until combined.

  3. Add wet ingredients to dry mixture (pumpkin puree/milk/egg/vanilla). Mix until smooth.

  4. Pour cake batter into loaf pan. Spoon streusel mixture on top. Place loaf pan on sheet pan if desired to prevent overflow.

  5. Bake for a least 45 minutes or until toothpick comes out clean from center of cake (this could heavily depend on your oven setting, some loaf cakes take longer in certain ovens due to their density; add 10 minute intervals until toothpick comes out clean if necessary).

How else can I customize this Pumpkin Loaf Cake?

  • Add some texture! Raisins, shredded coconut, chocolate chips, white chocolate chips, cranberries, or walnuts would be delicious in it.
  • Make your own pumpkin pie spice! It’s really simple- THIS is a great recipe for it. 
  • Lactose intolerant? Use applesauce to replace eggs (1/4 cup per egg), and almond milk instead of regular milk.
  • Add glaze on top of your streusel! This is my favorite glaze recipe (Buttery Vanilla Glaze, nonetheless!). Easy and it makes it so pretty!
  • If you’re lazy but fancy (raising my hand on this one) add a scoop of ice cream and a tablespoon of maple syrup. You can thank me later 🙂

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Chicken in White Wine Sauce https://laughingspatula.com/chicken-in-white-wine-sauce/ https://laughingspatula.com/chicken-in-white-wine-sauce/#comments Fri, 06 Sep 2019 14:47:22 +0000 https://laughingspatula.com/?p=11544 Chicken in White Wine Sauce with Garlic – 30 minutes, one skillet and just a few ingredients and this amazing dinner is on the table. Easy enough for weeknight dinners and tasty enough for company! You can never have enough Easy Chicken Breast Recipes in your recipe box!   We added tons of garlic cloves...

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Chicken in White Wine Sauce with Garlic – 30 minutes, one skillet and just a few ingredients and this amazing dinner is on the table.

Easy enough for weeknight dinners and tasty enough for company!

Chicken in White Wine Sauce with Garlic

You can never have enough Easy Chicken Breast Recipes in your recipe box!  

We added tons of garlic cloves for an extra punch of flavor.  We buy the already peeled variety of garlic…sometimes cheating is a good thing.

How to make Chicken in White Wine Sauce –

Use a big skillet.  Cast iron is our favorite and both Rachel and I own   Lodge Skillets that we love!  If you don’t have cast iron, no worries, just use your best skillet.

Searing chicken – We add most of the olive oil directly to our chicken breasts and just a tick of butter and additional oil to the pan.  The olive oil keeps the butter from burning at a high heat and you want a higher heat to get that perfect sear!  Adding most of the oil to the chicken and not to the pan makes for a great sear and won’t leave your chicken too oily.

PRO TIP: Place chicken in skillet and LEAVE IT ALONE!  Chicken is so smart, it will tell you when it’s ready to turn by releasing from the pan easily.

Liberally salt and pepper, it helps to form that beautiful crust.

Ahhh, raw chicken pics.  I know you guys love ’em right?  right? right?

chicken breasts with salt and pepper

Sear for about 3-4 minutes on each side.

 The chicken will not be completely cooked but continue to cook in the delicious sauce your about to throw together!

seared chicken breast in cast iron skillet

Remove your perfectly seared chicken to a plate and cover with foil to keep warm.

Toss in your whole garlic cloves and let them brown a little.  They will cook down with the sauce and become deliciously soft and mild.

Careful not to burn your garlic.  It becomes very bitter and will ruin your sauce.  Just a nice nutty brown will enhance the flavor of your sauce.

garlic saute in cast iron pan

Add  flour to the garlic to thicken it just a tick.  Pour in the wine, chicken stock and miracle of miracles…you just made the most delicious white wine sauce!  How easy was that!

Can I use bone in chicken for this Chicken in White Wine Sauce…and do I have to use wine?

  • if using bone in breasts or chicken thighs, simply continue to cook in the sauce until chicken reaches 165 degrees.  About 10-12 minutes.  Cover if you feel your sauce is reducing too much.
  • you do not have to use wine.  Simply sub with additional chicken stock…so now you have Chicken in Pan Sauce.  Another fabulous fast dinner!

garlic in white wine sauce

What else can I toss into that delicious wine sauce?

  • mushrooms would be delicious
  • chopped onion or shallot
  • mix up the herbs a bit, thyme or tarragon will change the flavor profile
  • you can use this same sauce with beef broth and pan seared steak…I know!  But you can!

Chicken in White Wine Sauce

We love Easy Chicken Breast Dinners!  Check out a few of our most popular recipes:

30 Minute Chicken Puttanesca

French Onion Chicken Breasts

Baked Chicken Parmesan 

Chicken in Easy Tomato Sauce

 

 What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and  tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics! 

Hey and check out our new YouTube Channel!

To fancy 30 minute meals!

Clink!

Kathi

Chicken in White Wine Sauce

Chicken in White Wine Sauce with Garlic – 30 minutes, one skillet and just a few ingredients and this amazing dinner is on the table!

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 boneless chicken breasts
  • 10 large garlic cloves (whole)
  • 3/4 cup dry white wine (or chicken stock)
  • 3/4 cup chicken stock (low sodium)
  • 2 tablespoons all purpose flour
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • salt and pepper to taste (will vary depending on salt in chicken stock)
  1. Heat large skillet to medium high heat.

  2. Melt butter and add olive oil.

  3. Rub olive oil on chicken and liberally sprinkle chicken with salt and pepper. This will help form a crust.

  4. Sear chicken 3-4 minutes on each side. Chicken will release easily from pan when ready to turn. ( It will not be fully cooked but continue to cook in the sauce.)

  5. Remove chicken to plate and cover with foil to keep warm.

  6. Reduce heat to medium low. Add whole garlic cloves and saute until lightly brown.

  7. Sprinkle flour over garlic stirring until no flour is visible.

  8. Pour in wine and chicken stock. Simmer for 5 minutes until slightly thick. Add thyme. Taste for seasoning. More salt? More pepper? This will vary especially if using low sodium chicken broth.

  9. Add chicken back to pan and continue to cook for an additional 10 minutes or until internal temp reaches 165 degrees.

  10. Serve with fresh steamed vegetables, potato or rice.

To use bone in chicken, thighs or breasts.  Simply simmer in the sauce until desired temp of 165 degrees.

 

 

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Easy & Tender Slow Cooker Pot Roast https://laughingspatula.com/easy-tender-slow-cooker-pot-roast/ https://laughingspatula.com/easy-tender-slow-cooker-pot-roast/#respond Sat, 31 Aug 2019 15:27:47 +0000 https://laughingspatula.com/?p=11535 Fall cozy weather is so close and I’m celebrating with this Easy and Tender Slow Cooker Pot Roast! Simple flavors and a foolproof recipe combine with the ease of a slow cooker. I started mine in the morning around 9, and we ate dinner around 6. It takes 5 minutes to come together in the...

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Fall cozy weather is so close and I’m celebrating with this Easy and Tender Slow Cooker Pot Roast! Simple flavors and a foolproof recipe combine with the ease of a slow cooker. I started mine in the morning around 9, and we ate dinner around 6. It takes 5 minutes to come together in the slow cooker and is an absolute family pleaser!

a pot roast in a slow cooker with fresh garlic and rosemary

Delicious pot roast in 6-8 hours!

I really am loving living in Palm Springs, California (my hubby and I moved here 3 months ago- he got a great job offer and we just love it here) but man oh man am I going to miss me some cozy fall Seattle nights! I suppose when it’s 80 degrees here, and 20 degrees in Seattle I won’t be complaining 🙂 We had a relatively cool (97 degree) day and I thought you know what- let’s make lemons into lemonade, or in this case- pot roast.

This recipe is from my mom, Mrs. Spatula. She used to make this growing up, I would devour 2 servings of it. I LOVE to mix horseradish and sour cream, and dip my pot roast in it. My Dad is a gravy man- she’d make him some pan gravy and we’d sit on the couch after work/school, watch a Jimmy Fallon rerun and love on our pot roast dinner. 

I start my pot roast by adding baby carrots (but peeled and rough chopped carrots would be delish too), thick chopped white onion, a smidge of olive oil and some salt and pepper.

a slow cooker with raw carrots and onions inside

I didn’t add potatoes to my pot roast- I think they absorb alot of the oil from the pot roast and don’t taste very pretty. One tip I’d like to mention though; You can roast some additional veggies separately on a sheet pan and enjoy with your pot roast as a side dish. I loooove THESE crispy smashed potatoes!

Next up, liberally salt and pepper both sides of your pot roast, and place it on top of the carrots and onions. I like to add whole garlic cloves to mine, but you could also chop them up.

Slow cooker pot roast with garlic on top

 

After adding garlic, I added 1 cup of beef broth and some rosemary sprigs (be aware though- the rosemary doesn’t hold its color from the heat in the slow cooker). After this step, close your slow cooke lid and heat on low for 8-10 hours. That’s it! 

a raw pot roast in a slow cooker garnish with fresh rosemary sprigs and garlic

 

Now…Let’s answer all of your questions about pot roast!

Tender slow cooker shredded pot roast on a cream colored plate

What kind of slow cooker do you use?

We use a Cuisine Art Slow Cooker. I’ve had it for about 10 years and its so old the model is no longer made. If you are in the market for a slow cooker, I would recommend this one from Crock Pot. It also has a browning option which is really handy.

What kind of beef should I look for at the store?

My top favorite is a chuck roast. It falls apart and gives you that nice shredded, tender, melt in your mouth texture. If you want something more slice-able, look for either a round roast or a beef brisket.

How else can I customize this slow cooker pot roast?

There are loads of ways!

What do I do with leftover pot roast?

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics! 

Enjoy your cozy pot roast dinner!!

-Rachel

Easy and Tender Slow Cooker Pot Roast

A perfect meal for any night of the week with simple instructions; this no fail recipe is delicious.

  • 1 3-5 lb chuck roast
  • 2 cups rough chopped carrots (or whole baby carrots)
  • 2 cups rough chopped white onion
  • 2 tbsp olive oil
  • 1 cup beef broth (sub red wine for deeper flavor if desired)
  • 1/2 cup whole garlic clothes
  • 2 sprigs of rosemary (optional. you can use dried rosemary as well.)
  • salt and pepper
  1. Add carrots and onions to slow cooker. Add salt, pepper, and coat in olive oil.

  2. Liberally salt and pepper both sides of chuck roast.

  3. Add chuck roast to slow cooker. Add whole garlic cloves on top, and rosemary sprigs if desired. Add 1 cup beef broth (or wine).

  4. Cook on low for 8-10 hours, or until pot roast reaches 190-200 degrees internally, and is easily shredded with a fork.

How else can I customize this slow cooker pot roast?

There are loads of ways! 

**Please note we are apart of the Amazon Affiliate Program; If you purchase from our links we do receive a small kickback, this helps keeps the ovens running in the Laughing Spatula kitchens!**

 

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Easy Apple Cake Recipe https://laughingspatula.com/easy-apple-cake-recipe/ https://laughingspatula.com/easy-apple-cake-recipe/#respond Fri, 23 Aug 2019 15:45:54 +0000 https://laughingspatula.com/?p=11493 This Easy Apple Cake Recipe is made with fresh ingredients that come together quickly.  No need to fuss with frosting…a simple sprinkle of cinnamon sugar is all the bling it needs! There isn’t anyone who doesn’t love this cake! We have been enjoying this cake for years…serve with a scoop of ice cream and everybody...

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This Easy Apple Cake Recipe is made with fresh ingredients that come together quickly.  No need to fuss with frosting…a simple sprinkle of cinnamon sugar is all the bling it needs!

Easy Apple Cake in a white baking dish

There isn’t anyone who doesn’t love this cake! We have been enjoying this cake for years…serve with a scoop of ice cream and everybody loves ya!

How to make this Easy Apple Cake Recipe:

Start with apples of course!  Peel and dice two large Granny Smiths (or any apples you love).  Toss with a mixture of sugar and cinnamon.

diced apple tossed with cinnamon and sugar

Mix up the easy cake batter that includes, butter, sugar and cream cheese.

The cream cheese gives the cake an almost bread pudding texture.  

Toss the cinnamon covered diced apple into the batter and pour into the pan.

Look how easy that was!

 

pouring diced apples into apple cake mixture

Spread into a prepared 8 x 8 pan.

Sprinkle with additional mixture of cinnamon and sugar and into the oven it goes.

This cake takes 60 minutes to bake. It’s super tender and moist and worth every minute it spends in the oven!

cinnamon and sugar sprinkled on easy apple cake

Get ready for your house to smell like a bakery dream!  

What kind of apples can I use to make this Easy Apple Cake Recipe?

  • We have used ALL KINDS OF APPLES!  Our preferred is Granny Smith  but everything from Fuji to Golden Delicious will work.  You can’t break this cake…apples in cake are a good thing.  Regardless of variety.

Let the cake cook about 15 minutes before slicing and serve with a scoop of ice cream.

This cake makes a delicious breakfast as well, and stays fresh for several days.

slice of easy apple cake

Can I double this recipe for a 9 x 13 pan?

  • You bet!  PRO TIP – In the recipe card, hover over the servings size.  Slide it up to 18 servings and you will have the perfect amount for a 9 x 13 pan.   I love technology!  I can’t tell you how many times I have doubled a recipe ‘in my head’  and forgot to double one of the ingredients.  This tool is fabulous!

fresh apple cake sliced

WE LOVE CAKE!  Check out these EASY CAKE RECIPES!:

Banana Foster Upside Down Cake 

Fresh Key Lime Cake

Chocolate Peanut Butter Cake

 

To cake, you make me soooo happy!

Clink!

Kathi

 What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and  tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics! 

Hey and check out our new YouTube Channel!

Easy Apple Cake Recipe

Fresh apples and easy to gather ingredients make this delcious and easy to make Apple Cake!

Apple Mixture

  • 2 large Granny Smith apples, peeled, cored and diced (about 2 to 2 1/2 cups)
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Cake Batter

  • 1/2 cup butter, softened
  • 6 ounces light cream cheese, room temperature (3/4 cup sour cream can be substituted in a pinch)
  • 1 1/4 cup granulated sugar
  • 2 large eggs
  • 1 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt

Cinnamon Sugar Topping

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  1. Preheat oven to 350 degrees. Spray an 8 x 8 pan with non stick spray.

  2. In medium bowl combine diced apple, sugar and cinnamon. Set aside

  3. Using an electric mixer, combine butter, cream cheese, sugar and eggs. Beat for 1-2 minutes until smooth.

  4. Directly to the wet batter, add dry ingredients of flour, baking powder,salt and cinnamon. Beat for another 1-2 minutes.

  5. Using a spatula fold in diced apple mixture.

  6. Pour into prepared pan and smooth out.

  7. Combine 1/4 cup sugar and 1 teaspoon cinnoman and sprinkle evently over uncooked cake.

  8. Bake for 1 hour or until sides are slighly brown and a toothpick inserted in the middle comes out clean.

  9. Cool for 10 minutes, cut and serve. Delicious with a scoop of vanilla ice cream!

  • Sub any apple for Granny Smith variety including fuji, honey crisp or golden delicious.  Any apple will work!
  • Serve warm with a scoop of vanilla ice cream.

 

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