A Meal Worth A Million Dollars!

What? It's what the recipe said...Million Dollar Spaghetti! I may not pay a million dollars for it, but it sure was delicious, and not to mention easy to prepare! :) I love recipes that don't take much effort, but taste as if they did! :) Makes me happy!

This was a HUGE success, and one that I will definitely make again...next time for my family to see what they think. It's definitely a new twist on the same old, same old spaghetti you are used to. If you are looking for something different with some new flavors, then you MUST put this on your recipe list! The recipe also says that you can put together all of the steps; up to the baking part and place in the freezer and pull it out when you're ready to bake it, and it will still taste just as good.

This would be the perfect meal to take to a family who just had a new baby, death in the family, illness, etc.

MILLION DOLLAR SPAGHETTI

INGREDIENTS:
1 Stick of Butter; sliced
1 Lb. Spaghetti Noodles; cooked el dente
1 Jar Spaghetti Sauce
1 Lb. Ground Beef; browned and drained
8 oz. Cream Cheese; softened
8 oz. Sour Cream
1/2 Lb. Cottage Cheese (I used 1/2 of the 1 Lb. small curd)
1 Pkg. (2 C.) Shredded Cheddar Cheese

Preheat oven to 350. Boil the Noodles and brown the Ground Beef. Pour the Spaghetti Sauce over the Beef in the pan and mix together. Place half of the Butter slices in the bottom of a 9x13 baking dish. With a mixer, mix together the Sour Cream, Cream Cheese, and Cottage Cheese; until well mixed. Top the Butter with half of the Spaghetti Noodles. Pour all of the Cream Cheese mixture over the Noodles and spread. Top with remaining half of Noodles. Place rest of Butter slices on top of Noodles. Pour the Ground Beef Mixture over the top and spread. Place in the oven for 30 minutes. Pull out of of the oven and top with 2 C. Shredded Cheddar Cheese. Place back in the oven for 15 minutes; or until the Cheese is melted. Enjoy! 

I served this with Garlic Toast; just as I would regular ol' spaghetti. It was a HUGE hit here, for which I am happy. I never want someone to not like what I've made for them. The only change that I might make is to use a little more Spaghetti Sauce, but I like mine saucy...if you don't, then I would follow this recipe to a T! Give it a try, I would love to know what you think of it.

Once again, Thanks Pinterest! :)

Of Course We Had To Have Dessert Too!

This dessert was specifically requested on this trip to Missouri! I LOVE that my friends like my cooking and baking skills and that they will request things that they like! This was one easy request to fulfill!

BETTER THAN ... CAKE

INGREDIENTS:
1 German Chocolate Cake Mix; and ingredients to make cake
1 Can Sweetened Condensed Milk
1 Jar Caramel Ice Cream Topping (I like to use Mrs. Richardson's Topping)
1 (8 oz.) Extra Creamy Cool Whip
Heath Candy Bar Topping

Bake the cake according to package directions. Once cake is cooled, poke holes all over the cake. Pour the Sweetened Condensed Milk over the top; followed by the Caramel Topping. Top with Cool Whip and spread. Sprinkle Heath Chips over the top of the cake. Refrigerate for at least 30 minutes before enjoying.

***NOTE*** I saw a recipe on Pinterest for a Pumpkin version of this...YES, I said PUMPKIN. You substitute the German Chocolate Cake for 1 White or Yellow Cake and 1 (15 oz.) Can of Packed Pumpkin. You, mix the Cake Mix (minus the makings for the cake..No Eggs, Water or Oil) with the Pumpkin and bake the cake according to box directions, then follow the steps above. I am so going to try this when I'm back home! 

See, I told you that this was an easy one to make. I guarantee that others will love it too!

Time To Catch Up...

Well, I'm currently in sunny, warm, Missouri and LOVING it!!!! I've heard that it's been windy, cold, and rainy back home in Michigan, and I can't tell you how nice it's been to be out of town for the week. I left last weekend to come to the Springfield/Nixa area of MO. to job search...it helps that I have friends in this area as well. My flights went smoothly, and I'm hoping that when I leave tomorrow afternoon that they are smooth once again. I have a 3 hour layover in Denver, and sometimes their weather can be iffy at best!

While I've been here I've taken the opportunity to cook a little bit, and of course most of the recipes came from, you guessed it, PINTEREST! :) This one was a hit and so easy to make. I will definitely have to make it back at home for the Bro.

CHICKEN POT PIE

INGREDIENTS:
1 Tube Pillsbury Biscuits
1 Can Cream of Chicken Soup
1/2 Cup of Sour Cream
1/2 Stick of Butter, melted
1 Can of Peas (I did half can of peas, green beans, and carrots)
2 Cups Cooked Chicken, (I used Tyson Frozen Chunk Chicken)
1 Cup Mild Cheddar Cheese
3 Tbsp. Milk

What to do now:Heat oven to 375 degrees F. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, and peas, milk, and melted butter: flatten out, and put the cheese sprinkled evenly on top. I like to add some pepper into the mixture. 

put biscuits on top of the cheese you just sprinkled. Just layer them in a single layer. If you did buy the thicker biscuits I would probably flatten them out a little, or cut them in half so they are not as thick, they will cook better.

Cook for 35 minutes or until the biscuits on top are golden brown and the amazing mixture underneath is hot and bubbly.

***NOTE*** I brushed the tops of the biscuits with melted butter, and cooked it for about 45 minutes so that the underside of the biscuits would cook through as well. I was afraid that they would be a little doughy otherwise.

This was a hit, and is so tasty! Not to mention a fast and easy meal to prepare! Who doesn't like less time spent in the Kitchen???? 

One Made Up As You Go Along

My Dad and Older Bro have been gone to Europe for a week now, and my Mom had been staying here until today. She left to go pick up my Gramma and spend a few days in the Thumb area, so that they can shop in Birch Run! While she was here there was a lot of cooking going on around here...mostly items that are already posted here, but this recipe is one that my Momma made up herself! I've got to say that it is definitely a keeper and was oh so yummy in the tummy!

This can be served as either a Main Dish (add a few more meatballs) or a delicious side.

We shall call it:

BAKED ZUCCHINI

INGREDIENTS:
1 Large Zucchini; skinned and sliced 
1 Jar Chunky Pasta Sauce of Choice
7 Frozen Meatballs; halved
1 C. Shredded Cheese
Parmesan Cheese

Preheat oven to 350. Spray a 9x13 pan with cooking spray. Place some of the Pasta Sauce in the bottom of the dish. Layer some Zucchini on top. Sprinkle on some Shredded Cheese. Add more Pasta Sauce, the rest of the Zucchini, the Meatballs and the rest of the Pasta Sauce. Top with remaining Shredded Cheese and sprinkle with Parmesan Cheese. Bake for about 1 hour.

This is so delicious, and is also great re-heated. If you can find a Zucchini I highly reccomend it! :)

An Item I've Been Craving...

The credit for this recipe goes entirely to my friend J! I have been craving this yummy casserole for a few days now, and since she's too far away to make it for me, I pestered her for the recipe! :) It's in the oven baking right now and I can almost taste it.

This is a new take on an old Breakfast favorite...I don't particularly care for the other way anymore. This is definitely the way to go.

SAUSAGE EGG CASSEROLE

INGREDIENTS:
8-10 Hard Boiled Eggs; halved
1/4 C. Butter or Margarine; melted
1/4 C. Flour
1/2 tsp. Salt
Dash of Pepper
2 C. Milk
1 Lb. Pork Sausage; browned and drained
1 Can Whole Kernel Corn; drained
1 C. Soft Bread Pieces (I used 3 slices of white bread)

Preheat oven to 375. Spray a 1 1/2 quart casserole dish. Put half of the Egg halves in bottom of dish. In saucepan, melt Butter. Blend in Flour, Salt & Pepper. Add Milk all at once. Cook, stirring constantly until mixture thickens. Stir in Sausage and Corn. Pour Sausage mixture over the Eggs. Top with remaining Egg halves and Bread Pieces. Bake for 20-25 minutes; or until heated through. 

This is a great comfort food for a chilly Fall night like it is tonight in Michigan. And the best part is that it doesn't take long to put together either! Give it a try, I would love to know what you think of it.

I Think I Have A New Dangerous Favorite!

Oh Pinterest why must you tempt me so? I have an obsession with ALL things Pumpkin, and today I tried a new recipe and it has just added to my obsession! I also like Molasses Cookies...so when I found a recipe that combined them, I HAD to try them! Ooooooh-Weeee, let me just tell you how DELICIOUS these cookies are! There are soft, and a little cakey but still very much a cookie! I will definitely have to make them again.

PUMPKIN MOLASSES COOKIES:

INGREDIENTS:
2 1/3 C. Flour
2 tsp. Baking Soda
1/2 tsp. Salt
1 Tbsp. Pumpkin Pie Spice
1/4 tsp. Black Pepper
8 Tbsp. Butter; at Room Temperature
1 C. Brown Sugar; Packed
1/4 C. Molasses
2/3 C. Pumpkin Puree
1 Large Egg
1/2 C. Sugar for rolling

Whisk together the Flour, Baking Soda, Salt, Pumpkin Pie Spice and Pepper. In a stand mixer with a paddle attachment, beat the Butter on medium speed until creamy and smooth. Add the Brown Sugar, Molasses, and Pumpkin Puree; beat for 2 minutes, scraping down the sides. Add the Egg and beat for 1 more minute. Reduce the mixer speed to low and add the dry ingredients; mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix by hand to avoid overbeating. The dough will be very soft. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for  at least 1 hour (I refrigerated for about 3 hours). Preheat oven to 350 and line a baking sheet with parchment paper. Put the Sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces. Roll each piece into a ball and roll in the bowl of Sugar to coat. Use the bottom of a glass to flatten each cookie to 1/2 to 1/4 inch thick. Bake for 12-14 minutes. Allow to cool for a few minutes on cookie sheet before transferring to cooling rack.

These are just the perfect blend of pumpkin and spices. Beware you WILL be addicted! :) ENJOY!

A Yummy Crock-pot Meal

Tonight is a crock-pot kind of meal day! It's a crock-pot version of an old American Classic...the Bacon Cheeseburger! I can't wait to try it!

BACON CHEESEBURGER SOUP:

INGREDIENTS:
1 Lb. Frozen Shredded Hashbrowns
1 1/2 Lb. Velveeta Cheese
1 Lb. Ground Beef; browned
8-10 Slices Bacon; cooked and crumbled
32 oz. Chicken Broth

Brown the Ground Beef and drain the grease. Dump into crock-pot. Cook the Bacon and crumble; dump into crock-pot. Place the Velveeta Cheese and Hashbrowns in the crock-pot, cover with the Chicken Broth and cook on low for 4-5 hours. 

I will be serving ours with some hard rolls. I'm looking forward to supper tonight!