Ready for round two of DM Fashion Good Eats? Gear up for three holiday hosting dishes that will keep the guests fed and happy. Check out all of our delicious dishes below, and if you’re in need of a holiday dress — we’ve got you covered there too.
Apple Crumb Cake
For cinnamon streusel crumb:
1 and 1/2 cups flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter -melted
1/2 teaspoon vanilla
1 large (or 2 small) tart apples-peeled and chopped
For the cake:
4 Tablespoons butter
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/2 cup sour cream
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
Apple cider glaze:
1/2 cup powdered sugar
1 and 1/2 – 2 Tablespoons apple cider
-Preheat the oven to 350 F. Grease 8 inch springform pan and line the bottom with parchment paper, set aside.
-To make cinnamon streusel crumb, first in a bowl, whisk together dry ingredient. Then add melted butter and vanilla and stir until the mixture is evenly moist, set aside, too.
-To make the cake in a large bowl, cream together 4 tbsp butter with 1/2 cup sugar until light and fluffy, then add egg and beat well. Finally, add vanilla and sour cream and beat again.
-In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.
-Spread half the batter at the bottom of the pan ( it will be very thin layer). Spread the apple chunks evenly over the batter, then sprinkle about 1 cup of the cinnamon streusel crumbs over the apples. Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon streusel.
-Bake 35-40 minutes or until a tester inserted in the center comes out clean.
-Before removing the ring of springform pan run a thin knife around the cake.
-To make the glaze, whisk together powdered sugar with apple cider and drizzle over the cake.
Baked Spaghetti and Meatballs
Meatballs (I used about 1½ doz homemade meatballs) **Meatballs were fully cooked
24 oz jar marinara sauce (I used San Marzano Sauce)
½ yellow onion (diced)
3 cloves garlic (crushed)
1 tsp Italian seasoning
2 TBSP olive oil
¾ # spaghetti noodles
1-2 cups grated cheese (I used half Colbyjack, half mozzarella)
½ cup grated parmesan
-In large cast iron skillet, sauté onions in olive oil over med/low heat.
-Add in garlic and continue sautéing until onions are tender.
-Add cooked meatballs.
-Add marinara sauce and tsp Italian seasoning.
-Heat over med/low heat for about 20-30 minutes.
-In a separate large pot, cook spaghetti noodles according to package directions (undercook by 2 minutes).
-With a large slotted spoon, scoop meatballs from sauce and set aside.
-Scoop cooked spaghetti (with a large slotted spoon) into marinara sauce. Add in about ½ cup of pasta cooking water. Gently stir until pasta is fully coated with sauce.
-Add cooked meatballs to top of spaghetti.
-Top with grated cheese & parmesan cheese.
-Bake at 350* for approx 20-30 minutes or until hot and bubbly and cheese is melted.
Mega Mac N’ Cheese
¾ lb. dry macaroni (any shape)
4 tablespoons (1/2 stick) unsalted butter, divided
3 slices bread, crusts removed (if desired), torn into ¼-inch pieces*
3 c. warm milk, divided**
¼ c. all-purpose flour
1 tsp. kosher sea salt
1 tsp. dry mustard
⅛ tsp. ground nutmeg
⅛ tsp. freshly ground black pepper
⅛ tsp. paprika
⅛ tsp. cayenne pepper
2 c. grated havarti cheese, divided
1 c. grated gouda cheese, divided
¼ c. grated pecorino romano cheese, divided
-Preheat oven to 375°F. Lightly butter a 1½ quart casserole dish or an 8x8-inch pan; set aside.
-In a large stock pot or dutch oven, cook macaroni according to package's instructions. Drain, rinse and set aside in a bowl.
-Place the bread in a medium bowl. In a small saucepan set over medium heat, melt 2 tablespoons of the butter. Pour the melted butter into the bowl with the bread, and toss until the bread is coated; set aside.
-In a large stock pot or dutch oven set over medium-low heat, add the remaining butter. When the butter has melted, add the flour and cook, whisking continuously for 1 minute, taking care not to burn. While whisking, slowly pour in 2¾ cups of the warm milk, a little at a time so that the mixture stays nice and smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, about 8-10 minutes.
-Remove the pan from the heat. Stir in the salt, mustard, nutmeg, black pepper, paprika, cayenne pepper, and 1¾ cups Havarti, ¾ cups gouda and 2 tablespoons pecorino romano. -Vigorously whisk until the sauce is smooth, then stir in the remaining ¼ cup of milk, then pour in the macaroni and toss to combine.
-Transfer the mixture into the prepared dish. Sprinkle the remaining cheese and the breadcrumbs over the top. Place in the oven and bake until golden brown, about 20-25 minutes or until the breadcrumbs are nice and golden brown. Remove from the oven and allow to cool for 10 minutes before serving.