COOKING THURSDAY ~ MILLION DOLLAR SPAGHETTI CASSEROLE ~ BLOG 365.281C

What happens when spaghetti meets lasagna? You get the perfect comfort food ~ million dollar spaghetti casserole! Tender pasta tossed in a hearty meat sauce and layered with four cheeses and then baked to golden brown perfection.

MILLION DOLLAR SPAGHETTI CASSEROLE

SAUCE
2 teaspoons avocado oil
1 pound lean ground beef
1/2 pound mild Italian sausage, casings removed
1/2 cup THINLY sliced celery
1/2 cup FINELY diced carrots
1/2 cup onion, FINELY chopped
2-3 cloves garlic, FINELY minced
1 tablespoon Garden Gourmet Italian herbs
3 cups marinara sauce
1 cup tomato sauce
FRESH ground sea salt and black pepper, to taste

  • Warm the oil in a large skillet over medium high heat.
  • Add the ground beef and Italian sausage to the pan.
  • Season with salt and pepper to taste.
  • 
Cook the meat for 3 minutes, breaking it up into small pieces with a spoon or spatula.
  • Add the diced onion, celery and carrots to the pan, cooking for 5 more minutes or until meat is browned, cooked through and the veggies are tender.
  • Add the garlic and Italian seasoning to the pan and cook for 30 seconds.
  • Add the marinara sauce and tomato sauce stirring to combine.
  • Bring the sauce to a simmer for 5 minutes or until slightly thickened.

CHEESE FILLING
15 ounces ricotta cheese
8 ounces cream cheese, softened
1/3 cup FRESH GRATED Parmesan cheese
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon Italian seasoning

  • Place the ricotta, cream cheese, Parmesan, salt, pepper and Italian seasoning in a bowl.
  • Stir until well combined.


ASSEMBLY
16 ounces spaghetti, prepared per package directions
1/4 cup butter cut into thin slices
2 cups shredded mozzarella cheese
2 tablespoons FRESH chopped parsley

  • Preheat the oven to 350°.
  • Coat a 9×13 baking dish with cooking spray.
  • Toss the cooked spaghetti with the sauce.
  • Arrange half of the butter on the bottom of the dish, then place half the spaghetti on top.

  • Spread the cheese layer on top of the pasta, then place the remaining half of the pasta on top.

  • Arrange the remaining half of of the butter on top of the dish.

  • Sprinkle the shredded cheese over the top.

  • Bake covered for 20 minutes, then uncover and bake for another 15-20 minutes or until pasta is bubbly and cheese is melted and browned.
  • Sprinkle with parsley.
  • Let stand for 5-7 minutes, then serve in lasagna sized pieces.

COOKING THURSDAY ~ GRAM’S OLD FASHIONED APPLE CRISP ~ BLOG 365.281B

This is one of those recipes that could be made with any flavor you like, but grams always made it with apples. If you have the time, sauteing the apples from FRESH tastes the best, but COMSTOCK canned works really well in a pinch.

GRANNY’S OLD FASHIONED APPLE CRISP

Total: 1 hr 5 minutes Active: 20 minutes Yield: 10+ servings

TOPPING
1 cup all purpose flour
1 cup quick cooking oats 
1 cup packed brown sugar 
1/2 cup chopped toasted walnuts or pecans
1/4 teaspoon baking powder 
1/4 teaspoon baking soda 
Pinch kosher salt 
8 tablespoons salted butter, melted 
Three 20-ounce cans apple pie filling (SEE NOTE)
1 tablespoon QUALITY cinnamon (I use Red Ape)
Vanilla ice cream or whipped cream, for serving

  • Preheat the oven to 350°.
  • Mix the flour, oats, brown sugar, pecans, baking powder, baking soda and salt in a medium bowl until well blended.
  • Stir constantly while drizzling in the melted butter until well combined. Set aside. 

ASSEMBLY

  • Stir cinnamon into apple pie filling gently until well mixed.
  • Pour the apple pie filling into a 9-by-13-inch baking dish.
  • Spoon the topping evenly over the top.
  • Bake 40-45 minutes until golden and crisp, 40 to 45 minutes.
  • Serve warm, topped with vanilla ice cream or whipped topping.

NOTES: I often make my own filling instead of the canned filling from gram’s recipe. And, when I do I add golden raisins that have been soaked in rum 🙂

COOKING THURSDAY ~ SWEDISH MEATBALLS aka SVENSKA KOTTBULLAR ~ BLOG 365.281A

Svenska Kottbullar directly translate to Sweidsh Meatballs” that are a blend of pork and beef blended with the perfect amount of spices. I have loved a good Swedish meatball since long before IKEA sold them at every check out. Make these your own. I often add FINELY diced red pepper, FINELY diced shallots and Beech mushrooms.

Swedish meatballs are a Christmas tradition in many families. Personally, we like to double or even triple the recipe and serve it directly from the slow cooker. Leftover meatballs are even better the next day!

SWEDISH MEATBALLS (SVENSKA KOTTBULLAR) serves 6
2 slices stale day-old white bread, crumbled
½ cup heavy cream
1 tablespoon butter
1 small onion, minced
⅔ pound ground beef
⅓ pound FINELY ground pork
1 LARGE egg
1 tablespoon brown sugar, optional
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground ginger, optional
1 tablespoon butter
¼ cup chicken broth
3 tablespoons AP flour, as needed
2 cups beef broth, as needed
1 cup sour cream

  • Preheat the oven to 350°.
  • Place bread crumbs into a small bowl.
  • Mix in cream and allow to stand 10 minutes until crumbs absorb the cream completely.
  • Melt 1 tablespoon butter in a skillet over medium heat.
  • Add onion, sautéing 10 minutes or so until light brown. Transfer onion to a mixing bowl.
  • Add ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger with onion in the mixing bowl.
  • Gently fold in the bread crumb and cream mixture.
  • Melt 1 tablespoon butter in a large skillet over medium heat.
  • Pinch off about 1 ½ tablespoons meat mixture per meatball; form into balls.
  • Place meatballs into the skillet and cook, turning often, until browned, about 5 minutes. Insides of meatballs will still be pink.
  • Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
  • Bake 40 minutes until meatballs are tender, about 40 minutes.
  • Remove meatballs to a serving dish.
  • Pour pan drippings into a saucepan over medium heat.
  • Whisk flour into drippings until smooth.
  • Gradually whisk in enough beef broth to total about 2 ½ cups liquid.
  • Bring gravy to a simmer, whisking constantly for 5 minutes, until thickened.
  • Just before serving, whisk in sour cream.
  • Season with salt and black pepper.
  • Serve gravy with meatballs.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 40 of 2026 ~ BLOG 365. 278

It’s Monday morning!! Be sure to start your week right and join us at Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

 I’m in EVEN MORE INTO the “BER months mindset than I was in September, so HELLO OCTOBER!! I’m REALLY glad you’re here. 🙂

LAST WEEK RECAPPED

GOOD MORNING I barely had time to think and put two thoughts together last week. There were A LOT of last minute changes to the newsletter and calendar that I write for the Eagles as well several flyers to be created. It’s the one job I enjoy and want to keep doing – love doing the graphics and layout work.

We helped an elderly friend with a water heater leak and a few other errands and chores because she couldn’t use her hand much after a reaction to a bug bite sent her to urgent care when her hand swelled up to twice its size and put her in pain. I’ve been cat, house and garden sitting so have been busy doing end of the season things for both us and them. I also deep cleaned the BIG garage 🙂

I actually took a day for myself and went shopping for some fall clothes, got the car washed, roamed around Costco for some Christmas ideas…

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We ended up with an unplanned bit of a “warm” spell that brought along its friend, humidity this past week. At least for 2 hours a day 🙂 After the sun went down the nights were nice and cool so the mornings were also quite nice. It was just the 2-4 PM time that got too warm and humid. 

We have a couple days left of that “warm” spell and then we’re supposed to return to out normally scheduled fall weather in the high 60’s or low 70’s with lows in the 40’s. We really need rain so hope next week brings us better news.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING YAY all up to date!
  • GROCERIES & ERRANDS I’ve been doing a detailed inventory of the freezer and pantry to build my menus. I’m also putting together a box for the food pantry.
  • PROJECTS & TRAVELS Still hoping to leave late next week for our trip.
  • THINGS THAT MAKE ME HAPPY cool mornings and evenings… sunny days with fluffy clouds… new episodes of old favorite shows for the fall season… fresh linens for the new season…

READING TIME

I’m still about to finish THE BAKING GAMES by Rachel Hannah. I usually like her books, but this one is dragging for me. Still not sure what I’ll read next.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

 10/5 MONDAY 10/6 TUESDAY 10/7 WEDNESDAY
10/8 THURSDAY
 10/9 FRIDAY 10/10 SATURDAY 10/11 SUNDAY
DINNER
TRIVIA NIGHT CORN/YOYO clean out refrigerator night or you’re on your own
PORK RIB STEW & SALAD
TRIVIA NIGHT CORN/YOYO clean out refrigerator night or you’re on your own
CHICKEN CROQUETTES & TOMATO FRITTERS
TRIVIA NIGHT CORN/YOYO clean out refrigerator night or you’re on your own
POT ROAST, MASHED POTATOES & GLAZED CARROTS
 YAKI SOBA TERIYAKI CHICKEN
DESSERT
 

FAVORITE PHOTOS FROM THE CAMERA

I’m cat, house, garden sitting for my neighbor while their off on a bucket list trip! The cat is fat and happy with where I moved her favorite chair to catch the sun. I gleaned the last of the garden yesterday for making another batch of Sunday sauce to put in their freezer. He grows beautiful roses and she loves colorful flowers. She likes to make gum drop cookies every year. I ran across an antique recipe for her to make her own gumdrops.

And my favorite is this 1950’s Waterfall hope chest I found for a steal on Saturday. It’s in excellent antique shape with the serial number and even the original tags in lid.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • SWEDISH MEATBALLS aka SVENSKA
  • MILLION DOLLAR SPAGHETTI CASSEROLE
  • GRAMS OLD FASHIONED APPLE CRISP

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ COWBOY STEAK & WHISKEY BUTTER ~ BLOG 365.274B

From the old magazine files I found this fun summer recipe from an old 2017 Midwest Living magazine.

COWBOY STEAK & WHISKEY BUTTER

WHISKEY BUTTER ~ Makes about 1 cup
1 cup (2 sticks) unsalted butter, softened
1/4 cup FINELY chopped shallots
1 tablespoon snipped fresh parsley
1 tablespoon QUALITY whiskey
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

  • In a medium bowl combine the butter, shallots, parsley snips, whiskey, 1/2 teaspoon Dijon mustard, Worcestershire sauce, FRESH ground sea salt and black pepper, to taste.
  • Cover and chill until ready to serve.

NOTES:

  • Store the remaining Whiskey Butter in the refrigerator for up to 1 week or freeze for up to 3 months.
  • Store the remaining rub in a covered container at room temperature for up to 3 months.

RUB
1 tablespoon packed brown sugar
1 tablespoon ground chile pepper powder
1 tablespoon ground chipotle chile pepper
1 ½ teaspoons smoked paprika
1 ½ teaspoons ground white pepper
1 teaspoon freshly ground black pepper

  • Combine the sugar, chile pepper powder, chipotle chile pepper, paprika, white pepper and black pepper in a small bowl.

STEAKS
2 1 pound bone-in beef ribeye steaks, cut 1 inch thick
2 teaspoons avocado oil
Snipped fresh parsley (optional)


  • Trim fat from steaks.
  • Brush both sides of steaks with oil.
  • Sprinkle about 1 tablespoon of the rub evenly over both sides of steaks; rub in with your fingers. Set aside for an hour.
  • Grill to desired doneness.
  • Rest 5-10 minutes.
Spoon Whiskey Butter onto steaks.
  • Sprinkle with parsley.

COOKING THURSDAY ~ FONTINA STUFFED PORK CHOPS with MASHED POTATOES & ONION SAUCE~ BLOG 365.274A

FONTINA STUFFED PORK CHOPS with MASHED POTATOES & ONION SAUCE
Adapted from BIG OVEN 

CHOPS
4 tablespoons, unsalted butter, divided 2 + 1 + 1
1 LARGE onion, thinly sliced
1-2 cloves garlic, FINELY minced
1 teaspoon FRESH thyme leaves
1 teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste
4 LARGE, THICK bone-in, center cut, pork chops
1 cup FRESHLY shredded Fontina cheese

  • Heat 1 tablespoon unsalted butter in a large nonstick skillet over medium heat.
  • Add onions, cooking and stirring occasionally 15-20 minutes, until lightly caramelized.
  • Stir in garlic, thyme leaves, paprika and FRESH ground sea salt and black pepper, to taste.
  • Cook, stirring often, until fragrant, 1-2 minutes. Remove from heat: set aside.

 

  • Using a paring knife, cut a 2-inch slit in sides of pork chops, creating a pocket, cutting to the bone.
  • Stuff each with 1/4 cup shredded fontina cheese and 1 tablespoon onion mixture.
  • Set aside remaining onion mixture for later use.

 

  • Preheat oven to 375°.
  • Heat 1 tablespoon butter in nonstick skillet over medium-high.
  • Sprinkle both sides of pork chops evenly with FRESH ground sea salt and black pepper, to taste.
  • Cook stuffed pork chops 2 at a time in skillet, 3 minutes per side undisturbed, until golden brown on each side. Add more butter before adding more pork chops.
  • Transfer chops to a wire rack set inside a rimmed baking sheet.
  • Transfer baking sheet to preheated oven and bake pork about 18-22 minutes.
  • Remove from oven, let rest 10 minutes.

POTATOES
2 pounds Russet potatoes, peeled and cut into 2-inch pieces
1/4 cup WHOLE milk
1/4 cup sour cream
1 cup FRESHLY shredded Fontina cheese
5 tablespoons unsalted butter, divided 4 + 1 tablespoons
FRESH ground sea salt and black pepper, to taste
1 cup homemade chicken stock
1 tablespoon apple cider vinegar

  • While pork chops bake add potatoes to a large saucepan and cover with cold water. Bring to boil over medium-high and simmer until tender, about 15 minutes. Drain and return potatoes to saucepan.
  • Stir in milk, sour cream, Fontina cheese, butter, FRESH ground sea salt and black pepper, to taste until combined.
  • Mash to desired consistency.
  • Cover to keep warm.
  • Add 1 cup chicken stock and remaining onion mixture to skillet over medium.
  • Cook 5-6 minutes, stirring often, until slightly reduced.
  • Remove from heat, and stir in apple cider vinegar and remaining 1 tablespoon of butter.

ASSEMBLY

  • Plate pork chops and mashed potatoes.
  • Top with onion sauce and sprinkle with fresh thyme leaves.