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Wednesday, April 7, 2021

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STRAWBERRY CRUNCH CHEESECAKE CONES

Spaghetti and Meatballs

Ingredients:

Waffle cones

Fresh strawberries

Coolwhip 8 oz.

For the crumbs:

Crushed golden Oreos

Butter

Strawberry jello 3 oz.

For the filling:

16 ounces cream cheese (softened)

½ cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Cool whip 8 oz

For the glaze:

1 1/2 cups powdered sugar

3-5 tablespoons heavy cream

1/2 teaspoon vanilla extract

Directions:

Crush 16 -18 Oreos and add 3-4 oz of butter. Bake for 5 minutes. Remove from heat. , crumbs should now be slightly pasty inconsistency.

Add 3 oz of strawberry jello to the paste and coat the waffle cones.

In a large bowl using a hand mixer cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.

Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl. Add in vanilla extract and Cool Whip and mix well until it’s nice and fluffy.

Bake cones for 5 minutes. Remove from oven and allow to cool. Fill each cone with the cream cheese filling. Top each cone with chopped-up fresh strawberries.

Place the powdered sugar in a medium-sized bowl.

Add the heavy cream a tablespoon at a time until you reach the consistency you’d like your icing or drizzle to be. Add the vanilla extract, mix well, and immediately drizzle over cones.



Spaghetti and Meatballs you can eat it before this STRAWBERRY CRUNCH CHEESECAKE CONES




Making your sauce is always better—it's cheaper and so much more flavorful. This one comes together in about 15 minutes and is the perfect accompaniment to the big garlicky meatballs.

INGREDIENTS
1 lb. 

spaghetti

1 lb. 

ground beef

1/3 c. 

bread crumbs

1/4 c. 

finely chopped parsley

1/4 c. 

freshly grated Parmesan, plus more for serving

egg

garlic cloves, minced

Kosher salt

1/2 tsp. 

red pepper flakes

2 tbsp. 

extra-virgin olive oil

1/2 c. 

onion, finely chopped

(28-oz.) can crushed tomatoes

bay leaf

Freshly ground black pepper

DIRECTIONS
  1. 1.In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain. 
  2. 2.In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
  3. 3.In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
  4. 4.Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
  5. 5.Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.


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