The Rickett Chronicles: Cooking Challenges

Wednesday, March 7, 2012

{Crazy Cooking Challenge} Scooter's Spaghetti

I can't believe how quickly this year is flying by. It's time for another Crazy Cooking Challenge. Last month's challenge was chocolate cake. The most viewed cake was Whopper Cake with Chocolate Almond Buttercream. This month's challenge is spaghetti with red sauce. My family loves spaghetti so I knew this was a challenge I was going to like!

I know that I can't be the only person addicted to Pinterest, so several months ago, I came across a pin for salad in a jar. A brilliant idea from Paula at Salad in a Jar. I mean REALLY brilliant and if that was so smart she had to have more awesome recipes and boy does she but the one that caught my eye was Scooter's Spaghetti. It was delish!

I made a few changes based on my family's preferences and ingredients that I had on had. I had some Philadelphia Italian herb cooking cream that I thought would be a perfect subsititution for plain cream cheese. I think that it add more flavor and creamy texture. I also used a six cheese Italian pre-shredded mix...all two cups.

OK...here is where I may shock some of you. When I make sauce, either homemade or jarred, I always add a stick of butter or margarine. My sister-in-law's Italian grandmother taught me this over ten years ago. It adds some yummy goodness and really takes the sauce over the top. You certainly could skip this step, however, please give it a try and see if you don't agree. And give it a try as you make this most devine spaghetti dish!

Enjoy!

{Crazy Cooking Challenge} Scooter's Spaghetti

{adapted from the original recipe by Paula/Salad in a Jar}

Ingredients

12 ounces uncooked spaghetti
1 pound ground beef
1 large jar spaghetti sauce (25 ounces)
1/2 cup butter or margarine
1 tbsp butter
2/3 cup chopped onions
1 tbsp minced garlic
8 ounces Philadelphia cooking cream, Italian herb flavor or cream cheese
2 cups Italian cheese mix, shredded
Fresh grated Parmesan cheese
French Fried Onions (small can)

Instructions

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
Brown ground beef in a skillet. Drain excess grease.
Add spaghetti sauce and 1/2 cup butter to skillet and heat.
Combine onions, peppers and 1 tablespoon butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
Add cooking cream or cream cheese to vegetables and stir well.
Using a 10 x 6 dish, assemble in the following order:

Thin layer of spaghetti sauce on the bottom of the casserole dish.
Spaghetti
Cream cheese/vegetable mixture
Spaghetti sauce
Parmesan Cheese (amount subject to your own taste)
Italian cheese or cheese of your choice
French Fried Onions (added during last 5 minutes of cooking)

Bake at 350 degrees for 25 minutes. Top with fried onions and continue baking 5 more minutes.

Linked To:
*This Chick Cooks: These Chick Cooks
*Turning the Clock Back: What's Cooking Wednesday
*Bizzy Bakes: Bake with Bizzy
*Miz Helen's Country Cottage: Full Plate Thursday
*Frugal Follies: Frugal Food Thursday
*A Little Nosh: Tastetastic Thursday
*Mom on Timeout: Taking a Timeout Thursday
*36th Avenue: Time to Party
*Home Sweet Home: Friday Favorite Finds
*It's a Hodgepodge Life: Hodgepodge Friday
*Happy Hour Project: Freestyle Friday
*Rattlebridge Farm: Foodie Friday
*Blissful and Domestic: Feature Friday Linky Party
*The Sweet Details: Savory Sunday
*Everyday Mom's Meals: Church Supper
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Sweet Spot: Recipe Party
*It's A Blog Party: Delicious Dishes

Tuesday, February 7, 2012

Crazy Cooking Challenge: Coca-Cola Fudge Cake

It's that time again...Crazy Cooking Challenge time! This month the challenge is chocolate cake....yummy! I really wanted to try something different so I searched and searched. My search came up with all kinds of interesting chocolate cake recipes. I almost made a Nutella chocolate cake but I ended up making this most delicious cake recipe on The Red Kitchen Project blog. It is a copycat of the cake served at Cracker Barrel. I have not had the cake there because I am always stuffed after eating their yummy goodness but this cake will be tried the next time I eat there.

My family loved this cake! It was rich, moist and very chocolaty. I made the cake in a 9x13" pan. When the cake came out of the oven and cooled a bit, I took a lollipop stick and poked lots of holes in it. I then poured the icing over the cake and allowed it to sit overnight. When I cut into the cake, there was a nice fudge-like bottom to the cake from the icing seeping through the holes.

I will be making this cake again because it was just that good. Enjoy!

Coca-Cola Fudge Cake

{adapted from the original recipe by The Red Kitchen Project}

Ingredients

Cake

1/2 cup buttermilk
1 cup coca-cola
2 cups AP flour
t tsp baking soda
1 cup butter, softened
2 tsp vanilla
1/2 cup cocoa powder
2 eggs
3/4 cup chocolate chips
3/4 cup mini marshmallows

Frosting

1/2 cup butter
1/2 cup coca-cola
1/3 cup cocoa powder
1/2 cup chocolate chips
3 cups powdered sugar
1 tsp vanilla

Instructions

Cake

Preheat the oven to 350 degrees.
Spray a 9x13" pan with non-stick spray.
In separate measuring cups, measure the buttermilk and soda. Once the foam from the soda has dissipated, combine the two and set aside.
In a small bowl, whisk together flour and baking soda; set aside.
In a mixing bowl, beat the butter and sugar until light and fluffy.
Add the vanilla and cocoa powder and beat until combined.
Add the eggs and slowly add the buttermilk and soda, beating until well mixed.
Add the dry ingredients and mix just until incorporated.
With a spoon or spatula, fold the marshmallows and chocolate chips into the batter.
Pour the batter into the prepared pan and bake for 30 to 35 minutes or until the center is no longer "jiggly."
Remove from oven and allow to cool at least 20 minutes before frosting.
Using a skewer or lollipop stick, poke lot of holes in the cake.

Frosting

Combine butter, soda, cocoa powder and chocolate chips in a saucepan over low heat; stirring constantly.
Once the chocolate is melted, add the powdered sugar one cup at a time, stirring well until blended.
Pour the warm frosting over the cake and allow to set for 30 minutes, preferably overnight.