Spaghetti Pie

WE LOVE spaghetti....it's one of Tanner's favorite meals. On Pie Day (3.14) we had pie for dinner and dessert. I thought I would share my recipe with you.

SPAGHETTI PIE

8 oz Spaghetti - cooked and drained
1 tbsp butter
1/3 C Parmesan Cheese
2 well beaten eggs
1 1/2 C Cottage Cheese
1 lb Ground Beef
1/2 C chopped onions
1 8oz can diced tomatoes
1 5oz can tomato sauce
1 tsp Sugar
1 tsp Oregano
1/2 tsp garlic salt
1/2 C Mozzarella Cheese

Cook Spaghetti Noodle. While cooking, brown Ground Beef and onions together. Drain and rinse with hot water. Add tomatoes, sauce and all seasoning to mixture and let cook and thicken while you prepare the pie.
Mix noodles, butter, Parmesan cheese and eggs all together and press into a pie pan making a crust. {this makes 2 8" pies}.

Top each pie with cottage cheese. Top with spaghetti sauce and sprinkle top with Mozzarella Cheese.

Bake at 350 for 20 minutes.

Sugar Cookie Bars

Found these on Pinterest too.....they are from Mel's Kitchen Cafe, which I LOVE...I get lots of new recipes from her website.

SUGAR COOKIE BARS

These are AMAZING! and Super Easy. Find the recipe HERE.

Sugar Cookie Bars

YIELD: MAKES 9X13-INCH PAN OF BARS

INGREDIENTS

Bars:
• 3/4 cup butter (1 1/2 sticks), softened to cool room temperature
• 3/4 cup granulated sugar
• 1/4 cup powdered sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 tablespoon lemon zest (optional)
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
Frosting:
• 6 tablespoons butter, softened
• 2 1/2 cups powdered sugar
• 3 tablespoons milk or cream
• 1/4 teaspoon vanilla extract
• Sprinkles (optional)

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. In a large bowl, cream together the butter, granulated sugar and powdered sugar until light and fluffy. Add the eggs and vanilla and mix for 1-2 minutes. Stir in the lemon zest, flour, baking powder and salt. Mix until combined.
3. Lightly grease a 9X13-inch baking pan with cooking spray. Press and/or spread the sugar cookie mixture gently into an even layer into the bottom of the pan.
4. Bake for 10-13 minutes. Don't overbake! The bars shouldn't have any color around the edges and barely be set in the middle. Let the bars cool completely before frosting.
5. For the frosting, cream together the butter and powdered sugar until smooth (if the mixture has trouble coming together, add a drop or two of milk). Add in the vanilla and mix. Add the milk or cream and mix until the frosting is light and fluffy. Add food coloring, if desired.

Recipe Source: Mel’s Kitchen Cafe

Peanut Butter and Oatmeal Bars

Found these on Pinterest....they are DELICIOUS!!!!

I found the recipe HERE.

Ingredients

1	cup melted butter
1	cup brown sugar (I used Dark brown sugar)
1	teaspoon baking soda
2¼	cups Quick Cooking oatmeal (NOT instant)
1½	cups flour
1	teaspoon salt
½	cup peanut butter (I used creamy)
1	can sweetened condensed milk
1	King size Reese’s Peanut Butter Cup candy bars, roughly chopped
1	cup Milk Chocolate Chips

Directions

Preheat oven to 350.
Line a 9×13 pan with tin foil and spray lighlty with PAM.
In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly.
Set aside about 1 cup or a little more.
Press the rest of the crust into prepared pan. Bake crust for 10 minutes.
While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk.
Once crust has baked, evenly pour and spread peanut butter filling over the baked crust.Be gentle so you don’t pull up the warm crust while you spread the filling.
Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350 for about 15 minutes.
After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting.
Allow to cool to make cutting and serving easier.

Oatmeal Strawberry Bars

These bars are AMAZING!! Seriously, one of the best things I've ever made....but then again I LOVE oatmeal. {I've already made them twice since Christmas and they are good warm or cold. Especially with cool whip or vanilla ice cream, not that I've tried it or anything! :)}

Oatmeal Strawberry Bars {they are really good with raspberry too}
from: The Pioneer Woman

Ingredients

• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• One 10 to 12-ounce jar strawberry preserves

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares. 

Sweet Chicken Bacon Wraps

Sweet Chicken Bacon Wraps
Makes 12-15 wraps

4 boneless, skinless, chicken breasts 1 (1-pound) package sliced bacon2/3 cup firmly packed brown sugar2 tablespoons chili powder


1. Preheat oven to 350 degrees F.


2. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp. 


Source: Paula Deen and The Food Network

Turkey Tetrazzini

Turkey Tetrazzini {our favorite thing to do with leftover turkey}

1/4 C Butter
1/4 C Flour
1/2 tsp salt
1/4 tsp pepper
2 T cooking sherry
1 C. broth
2 1/2 C Cream {I just use milk}
8 oz Spaghetti - Cooked
1 small can mushrooms
2 C diced cooked turkey
1/2 C Parmesan Cheese

Heat butter, flour, pepper and salt until all mixed together. Add broth, cooking sherry and cream. Bring to a boil. Boil for 1 minute, stilling constantly. Add cooked turkey, mushrooms and cooked spaghetti noodles. Pour into 2 quart cooking dish {or 9x13 pan}. Sprinkle with Parmesan cheese.


Bake at 350 for 30 minutes.

Pumpkin Bars

I can't believe I haven't posted this before. These are Tanner's all time FAVORITE dessert. We make them multiple times during the fall season.

PUMPKIN BARS

{from the Jenson Family Cookbook}

2 C Sugar
1 C Oil {I use applesauce}
1 lrg can pumpkin {2 C)
4 Eggs {I only use 2}

Mix above ingredients together until creamy.

Add the following:

2 C Flour
2 tsp Cinnamon
1 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Salt
1 tsp Nutmeg {I added this}

Mix well. Add 1 C Nuts if desired. I never add nuts. Jason is allergic and Tanner doesn't like them.

Bake on a large jelly roll pan at 350 for 25 minutes. Let cool completely.

Frost with Cream Cheese Frosting

3 oz Cream Cheese
6 T Butter
3 C Powdered Sugar
1-2 tsp Milk
1 tsp Vanilla

Blend together until desired consistency. I add more powdered sugar or milk to get it right.

Enjoy!!

Olive Garden Soup {Pasta E Fagioli}

Tonight we tried this new soup. I found the recipe HERE and it was SO yummy!

• 2 lbs. ground beef {I used spicy Italian sausage, so good}
• 1 onion, chopped
• 3 carrots, shredded
• 1 c. celery, chopped
• 2 (28 oz.) cans diced tomatoes, undrained
• 1 (16 oz.) can red kidney beans, drained
• 1 (16 oz.) can white kidney beans, drained
• 4 cups beef stock
• 3 tsp. oregano
• 2 tsp. pepper
• 5 tsp. parsley
• 1 tsp. tabasco sauce
• 1 (20 oz.) jar Prego traditional spaghetti sauce
• 8 oz. pasta (I like using ditali pasta)

• Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.

• Before serving, cook pasta according to package directions. Drain and add to soup.
• I decided to just add my noodles to the crock pot the last 30 minutes, they cooked too much and they soaked up all the liquid. If you are going to add them to the crockpot, you should add 2C water when you add the noodles. I would recommend cooking the noodles separate as she suggests!!

Chocolate Chip Peanut Butter Oatmeal Cookies

These are the BEST cookies EVER! I've been avoiding all sweets and haven't had much in the last two months....so maybe I'm biased because I've been sugar deprived....but these are SERIOUSLY SO GOOD!!!

*Makes 2-3 dozen cookies

INGREDIENTS:
1 cup (2 sticks) butter
1 cup peanut butter
1 cup packed light brown sugar
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
2 cups all-purpose flour
1 cup quick rolled oats
2 teaspoons baking soda
1 teaspoon salt
12-ounce bag semisweet or milk chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees F.

In a large bowl with an electric handheld mixer or in the bowl of a stand mixer, cream together the butter, peanut butter, brown sugar and granulated sugar. Add the vanilla and eggs and mix until the batter is light in color, 2-3 minutes. Stir in the flour, oatmeal, baking soda and salt. When it is mostly combined but there are still dry spots, add the chocolate chips and mix until well combined. Scoop out tablespoon-sized balls of dough onto a lined baking sheet (with parchment, silpat or coated with cooking spray), spacing the cookies 1-2 inches apart. Bake for 10-12 minutes until very lightly browned and still soft in the center. Remove the cookies to a cooling rack to cool completely.

Original recipe found HERE.

Pumpkin Dessert

I do not like Pumpkin Pie, I never have and probably never will....but, I LOVE this Pumpkin Dessert. It's one of my favorite desserts. {I forgot how much I liked it until I made it yesterday}

Pumpkin Dessert

2 C Gingersnaps
1/4 C. butter
1 (8 oz) cream cheese
2 Eggs
1/2 C Sugar
2 pkg. vanilla pudding
1 (16 oz) can pumpkin
3/4 C milk
1 tsp nutmeg
2 tsp cinnamon, divided
1/2 tsp cloves
1 (8 oz) cool whip

Crush gingersnaps and mix with butter to make a crumb mixture. Press into the bottom of 9x13 pan. Mix together cream cheese, eggs, and sugar. Pour over crumb mixture and bake 18-20 minutes at 350 degrees. Cool Completely. Mix together vanilla pudding, milk, nutmeg, 1 tsp of cinnamon, cloves and pumpkin.  Spread on cooled cream cheese mixture. Cool 1 hour. Mix 1 tsp of cinnamon in cool whip. Spread over pumpkin layer. Chill for 3 hours.

Cinnamon Rolls UPDATED

I've been tweeking and working on my cinnamon roll recipe. I feel like it keeps getting better, so I wanted to post my newest recipe.

DOUGH {in the breadmaker}

1 C milk {warmed in microwave for about 30-40 seconds}
1 egg
4 tbsp butter {softened or melted}
3 1/2 C Flour
3 tbsp sugar
1/2 tsp salt
2 tsp yeast {1 pkg}

Warm milk for 30-40 seconds, make sure it's not too hot and add yeast to the warmed milk. {I added a little sugar to start the yeast working}. Set aside.

In breadmaker put all dry ingredients {flour, sugar and salt}, make a well in dry ingredients and add egg, butter and yeast/milk mixture.

Let the breadmaker do all the hard work. It will knead once and then rise. After it kneads the second time, take it out of the breadmaker and let it sit for 10 minutes to rest.

Roll out dough into a large rectangle. Spread softened butter all over dough, sprinkle with cinnamon and then with brown sugar. Roll up dough on the long side of the rectangle and cut cinnamon rolls into 12 rolls.

In a 9x13 pan, spray with Pam or spread butter all over the edges. Put glops of butter all over the bottom {about 9-10}. Sprinkle with cinnamon and brown sugar. Drizzle light karo syrup over everything.

Place rolls on their sides in the 9x13 pan and let rise until double in size.

Bake for 15min at 350 degrees.

Dump out of pan IMMEDIATELY after they come out of the oven. {the gooey stuff in the bottom will harden as it cools and they will get stuck in the pan.}. I like to dump them onto a cooling rack and then back onto a cookie sheet lined with parchment paper.

While still warm, frost with frosting. {see below}

FROSTING
3-4 oz Cream Cheese
2-3 tbsp butter
5-6 C. Powdered Sugar
Milk to thin
vanilla flavoring
pinch of salt

Cream together cream cheese and butter until light and fluffy. Add vanilla flavoring and salt. Add powdered sugar. Use milk to thin until desired consistency.  {This frosting can be a little more glaze like than cake frosting because you want it to run down the sides of the cinnamon rolls.}

Chicken Fiesta Salad

Original Recipe from allrecipes.com. Again, my adjustments are in italics.

Chicken Fiesta Salad

2 skinless boneless chicken breast halves
1 pkg dry fajita seasoning, divided in half
1 tbsp olive oil
1 can black beans, rinsed and drained
1 can Mexican-style corn
1/2 C Salsa {probably used 1 C of Salsa}
1 package mixed salad greens
1 onion, chopped {I didn't use any onions}
1 tomato, cut into wedges {I didn't add extra tomato, just more salsa}

Rub chicken evenly with 1/2 of the fajita seasoning. Heat the oil in a skillet over medium heat and cook the chicken 8 minutes on each side, or until juices run clear, set aside.

In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat until warm.

Prepare salad by tossing greens, onions and tomato. Top salad with chicken and dress with the bean and corn mixture.

We thought the fajita seasoning was TOO spicy, however it was in a large container and I wasn't sure how to measure it so I might have just used too much. You might want to be a little cautious the first time you make it until you determine how spicy it is.

Pumpkin Banana Bread

You can see the original recipe from allrecipes.com. I have included my adjustments in italics.

Banana Pumpkin Bread

2 Bananas
2 Eggs
1/3 C Oil {I used apple sauce}
1 1/3 C {10oz} Pumpkin
1/2 C Honey
1/2 C Sugar {I used splenda}
2 1/2 C Flour {I used 1 1/2 whole wheat flour}
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp. pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp nutmeg {I added the nutmeg}

Mix together Bananas, eggs, oil, pumpkin, honey and sugar. Mix well. Combine all dry ingredients and spices together and mix well. Slowly add dry ingredients to wet ingredients until well blended.

I decided to add a package of chocolate chips because I thought it needed them. I doubled the recipe and used one package of chocolate chips and I feel like there were plenty. You would probably only want 1/2 of a package if you only make one loaf.

Pour into loaf pan. Bake at 350 for 45 minutes. {I had to bake mine for over an hour, but I had two in the oven at the same time.}

Makes 1 loaf

Southern Fried Green Tomatoes- from an Authentic Southerner

I hate those recipes where they tell you a certain amount of oil to use in a pan for frying...everyone has different size pans. I will tell you that anytime that I fry, I use a cast iron skillet- the food just comes out better...but you best be careful because the skillets heat up oil real fast and you don't want your oil to start smoking on you. The tomatoes are cut 1/4 to 1/2 inch slices...so use enough oil to at least go up to 2/3 of your thickest slices so your frying turns out nice and you don't leave any wet batter. Keep in mind that the weight of the tomatoes in the pan brings up your oil level...do not go above medium heat with your oil or you will burn the coating. 

Ingredients:

4 firm green tomatoes, cut into 1/4 to 1/2 inch slices

2/3 to 1 cup flour

1/3 to 1/2 cup bread crumbs

1/3 to 1/2 cup corn meal

2 tsp kosher salt, plus 2 tsp kosher salt

1 tsp course pepper

2 eggs

1/3 cup milk

Get it set up:

Mix 1/3 cup milk with 2 eggs, let sit to get room temp

Mix 2 tsp of kosher salt with 2 cups ice water in bowl- slice tomatoes 1/4 to 1/2 inch thickness and place in salt water bowl to soak

Put flour on a plate

Put Bread Crumbs, Corn Meal, 2 tsp Kosher Salt, Pepper(and if you'd like you can throw additional seasonings in there, sometimes I like to add cajun or chili powder, etc) on plate and mix well.

Now take the tomato, dip it in FLOUR plate and make sure you roll it too so the sides are coated, dip it in egg plate to coat, and then dip and roll it in the breading plate. Coat all of your tomatoes and you can start frying. Gently place tomatoes in pan and once they are golden brown, about 1-3 minutes, flip them and get the other side nice and crisp. Once they are done- place them on paper towels to dry. If you are traveling with them- put your paper towels in foil to wrap so they stay warm. These sure are DELICIOUS. If you are wondering what these taste like...it's like a tangy amazingly better version of fried zucchini. AND- this coating process works great for any fried veggie- zucchini, mushrooms, etc. ENJOY!

Rootbeer Float Fudge

...make this at your own risk....I may or may not have eaten 1/2 a pan of this since I made it 2 days ago....

I found the recipe on Pinterest from Shugary Sweets. You can get a printable, email or text version HERE.

Ingredients (serves 36)

• 3 C Sugar
• 3/4 C Butter
• 1 C heavy cream
• pinch of salt
• 3 cups white chocolate chips
• 1 1/2 cups marshmallow creme
• 3 tsp root beer concentrate (McCormicks)

Instructions

In large saucepan, heat sugar, butter, salt and cream until combined. Bring to a boil and stir continuously for 4 minutes.

Remove from heat. Quickly stir in white chocolate and marshmallow. Whisk in vigorously until smooth, be patient this will take a couple minutes.

Pour half of mixture into a parchment paper lined 13x9 baking dish. To remaining fudge, whisk in root beer concentrate. Stir until combined. Pour over white fudge. Using a knife, swirl the two together. Refrigerate 4 hours or overnight. Cut into bite size pieces and enjoy. Tastes great cold!

Mom's Homemade Caramels

I LOVE caramels. I Love my mom's homemade caramels....This year I added a little sea salt to the top of the caramels and they were FABULOUS...

Mom's Homemade Caramels

2 C Sugar
1 C Light Karo Syrup

Combine in large stockpot {I used my big pot that I cook spaghetti in}. Bring to a boil and boil until 240 degrees {soft ball}

1/2 C. Butter
1 Can of Evaporated milk or 1 1/2 C Cream {you can use either one}

In separate bowl, microwave butter and milk/cream until warm and butter is slightly melted. {about 1-2 minutes}

Combine butter/cream mixture to sugar/Karo mixture slowly. Try to keep the sugar/Karo boiling while you add the butter/cream mixture.

Continue to Boil until 230 degrees {very soft ball}

Remove from heat and stir in 1/2 tsp baking soda.

Pour into buttered 9x13 pan. Let caramels sit for 10 minutes before sprinkling with sea salt. {I grinded my up a little so there were no large pieces of salt}

Allow caramels to cool completely {several hours/overnight}. Cut into squares and enjoy.

Sloppy Joes

Tanner has decided that he LOVES Sloppy Joes.  He would have them every night and he always wants two! {maybe that is why he has grown another 1 1/2" in the last month}. This is my mom's recipe and it is our favorite recipe.

Sloppy Joes {from Cindy McDonald}

1 lb Hamburger
chopped onion
1 c. ketchup
2 tsp. mustard
2 T. brown sugar
1 can Chicken gumbo soup {this is a MUST for this recipe}
salt and pepper to taste

Brown hamburger and salt and pepper to taste. Add onions to your taste. Add 1 can chicken gumbo soup, ketchup, brown sugar and mustard. Simmer until ready to serve. Serve on hamburger buns.

Peppermint Meltaways

My new OBSESSION this year. I LOVE LOVE LOVE LOVE LOVE these....I could have 100 of them!!!

The recipe can be found HERE at Taste of Home.

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 
  FROSTING:
• 2 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons 2% milk
• 1/4 teaspoon peppermint extract
• 2 to 3 drops red food coloring, optional
• 1/2 cup crushed peppermint candies

Directions

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
• Shape into 1/2-1 in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
• In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.

JUST A NOTE: Make sure you make them smaller than 1" and do not smash them down too much, just a little bit. They are really crumbly if you make them too big or too flat. Also, I just crushed up my peppermints and added them to the icing. It worked great. 

Chocolate Andies Mint Cookies

I got this recipe HERE on allrecipes.com. They are delicious!!!

Ingredients

• 3/4 cup butter
• 1 1/2 cups brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 3 (4.5 ounce) packages chocolate covered thin mints

Directions

1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

FAVORITE Chocolate Chip Cookies

I've tried LOTS of chocolate chip cookie recipes over the years and this one is my favorite. Every time I make them they turn out GREAT. I got this recipe from a friend who used to live here, thanks Becky!!

1 C Butter, Softened
1/2 C white sugar
1 1/2 C brown sugar
2 Eggs
2 1/2 tsp. Vanilla
2 1/2 C Flour
3/4 tsp Salt
1 tsp Baking soda
1 tsp Baking powder
2 1/2 C Chocolate Chips

In a medium bowl, mix together the butter and sugars by hand with a wooden spoon. Add in the eggs and vanilla and mix. Add all dry ingredients together and add to wet mixture. Mix until combined. Add chocolate chips and stir. Line baking sheets with parchment paper and drop spoonfuls of dough on sheets. Bake @350 for 10-12 minutes. Do not overbake.

Becky's Notes: This needs to be mixed by hand. Use frozen chocolate chips. Use 2 1/2 C Mounded flour. If you level it off, use 3 cups. Don't overbake, they should look slightly underbaked.

This recipe makes about 3 1/2 dozen. I usually double it!