Baked Spaghetti Casserole

Save this one to your list of recipes to bake and take to a school function, sports banquet, or potluck. I can pretty much guarantee you’ll be asked for the recipe and possibly hugged and kissed a couple of times.

Baked Spaghetti Casserole

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: 6 servings

Ingredients:

• 12 ounces spaghetti
• 1 egg, lightly beaten
• 1 cup part-skim ricotta cheese
• 1 pound lean ground beef
• 1/2 cup diced white or yellow onion
• 1 teaspoon minced garlic
• 1 (24 ounce) jar marinara sauce (meatless)
• 1/2 cup water
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, or to taste
• 3 tablespoons chopped fresh Italian parsley (optional)
• 8 ounces fresh mozzarella cheese, shredded
• 1 cup grated or shaved Parmesan cheese

 

Instructions:

Preheat oven to 350 degrees.

Prepare spaghetti according to package directions; cooking about 2 minutes shy of recommended time.

Meanwhile, cook ground beef in a large skillet, breaking it up with spoon as it cooks. When no pink remains, drain off grease. Return the pan to the heat and add onion and garlic. Cook and stir till veggies have softened. Add marinara sauce, 1/2 cup water, Italian seasoning, and salt to taste. Allow sauce to simmer for about 10 minutes.

While sauce simmers, drain cooked spaghetti well. Add ricotta and combine till all of the pasta is coated. Add lightly beaten egg and stir to combine.

Layer half the spaghetti mixture in a 13" x 9" casserole dish. Top with half the meat sauce, and half the mozzarella and Parmesan. Repeat layers with remaining ingredients.

Coat the underside of a piece of foil with non-stick cooking spray and cover the dish, coated side down. Bake at 350 degrees for 30 minutes. Remove foil and bake another 5 to 10 minutes till bubbly.

Samoa Magic Bars

Samoa Magic Bars

Ingredients

• 1/2 cup unsalted butter, softened
• 1 1/2 cups all purpose flour
• 1/2 cup sugar
• Pinch of salt
• 2 cups chocolate chips (semi-sweet or milk)
• 1 cup sweetened shredded coconut
• 3/4 cup Kraft caramel bits (or about 18 square caramels, cut in half)
• 1 can (14 ounces) regular or fat-free sweetened condensed milk

Instructions

1. Line a 9x13” pan with foil and spray with cooking spray. The foil is optional, but helps aid in removing these from the pan.
2. Preheat oven to 350°F.
3. Beat butter in a stand mixer until smooth. Mix in flour, sugar, and salt. Beat until the mixture is crumbly. It’s done mixing when you can press it together between your fingers and it sticks together. (You can use a hand mixer but it will take a really long time to come together, FYI.) Press into the bottom of the prepared pan. Bake for 10 minutes.
4. Remove hot crust from the oven and sprinkle with chocolate chips, coconut, and caramels. (Note: if you can’t find caramels or caramel bits, you can use Rolos or Caramel Hershey’s Kisses, chopped.)
5. Pour sweetened condensed milk evenly over the top. Bake for 25-30 minutes until golden around the edges. Cool completely before cutting.
6. Store in an airtight container for up to 4 days. These can be frozen in a single layer in a resealable plastic bag or plastic container.

Cranberry Apple Coleslaw

Cranberry Apple Coleslaw
 

Ingredients

• 8 cups shredded cabbage (we like to use a bagged shredded cabbage blend with carrots)
• 1/2 cup dried cranberries
• 1 large apple chopped (or 2 medium size apples - granny smith or your favorite apple)
• 1 cup Marzetti® Original Slaw Dressing (or make your own, see link to copycat Marzetti Slaw Dressing recipe below) 

Directions

In a large bowl combine all ingredients and mix until well coated.  Chill in fridge for approximately one hour.  Enjoy!

Variations

• Try using half shredded cabbage and half broccoli slaw - it's wonderful.
• If you don't have cranberries on hand, substitute with dried cherries or raisins.

Tips

• I highly recommend using Marzetti® Original Slaw Dressing or making your own copycat version.  The sweet and tangy dressing goes perfectly with the ingredients.  Go here, Almost Marzetti's Slaw Dressing, for a great copycat recipe made with light mayonnaise, sugar, white vinegar and yellow mustard.
• Adjust amount of slaw dressing, apple and cranberries to suit taste.  

Paleo Bars.

Now, I haven't tried these Paleo Bars, but since they listed the ingredients I thought I'd give them a whirl.

After a couple of tries, this is what I came up with.  
Hope you love them, I think they're awesome! :)

Paleo Bars.
Ingredients:
2 cups mixed nuts (eg. cashews, macadamias, walnuts, almonds, brazil nuts)
1 cup dates (medjool or dried)
1/4 cup cacao powder
2 Tablespoons coconut oil

Instructions:

• Process nuts in food processor until very fine.

• Into the processor, put the dates, either option 1 or 2 below: 

1. If using dried dates, put them in a microwave bowl with 1/2 cup hot water and microwave for 3 minutes.  Drain off the excess water before adding to the nuts.  
2. If using medjool dates, take out the pits
   
   and add them to the processor.

• Also add the cacao powder and coconut oil.
• Process until it forms a sticky, fudgey dough. (If using medjool dates, add a Tablespoon of water if needed.
•  Line a square 20cm (8 inch) pan with baking paper.Spread mixture evenly into the pan and place into the fridge to set.  (Put in the freezer if in a hurry.)
• When set, cut into pieces and enjoy.
• Store in the fridge. 

Crispy Lemon Garlic Shrimp

Crispy Lemon Garlic Shrimp! - These are AMAZING!, you can serve them on Pasta, Salad,... even Pasta Salad smile emoticon

Mix: Olive Oil, Garlic, Breadcrumbs, Salt and Pepper. Sprinkle that over your Shrimp and bake for 10 minutes at 450... drizzle a little Lemon Juice on top and your Good to Go!

Muffaletta Tortellini Salad

Muffaletta Tortellini Salad is all your favorite things about a pasta salad and the classic Italian flavors of the Muffaletta sandwich rolled into one amazing summer salad. An easy recipe that you will be making all year round .

4 ounces Genoa salami, cut into bite size pieces
4 ounces mortadella, cut into bite size pieces
4 ounces capicola, cut into bite size pieces
4 ounces provolone cheese, cut into bite size pieces
4 ounces mozzarella cheese, cut into bite size pieces
2 (16 ounce) packages frozen tortellini

Olive Salad
¼ cup STAR red wine vinegar
¼ cup plus 2 tablespoons STAR extra virgin olive oil (divided)
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon fresh ground black pepper
1 (6 ounce) jar Italian mix giardiniera, chopped
½ cup chopped roasted red peppers
½ cup STAR pimento stuffed olives, sliced
½ cup sliced kalamata olives, halved
½ cup STAR sliced black olives, sliced
2 tablespoons capers, drained

Prepare the olive salad: Reserve 2 tablespoons olive oil. In a medium bowl combine vinegar, ¼ cup olive oil, garlic, oregano, parsley and black pepper. Whisk until well combined. Set aside. Cut up remaining ingredients according to ingredient list. Add remaining ingredients to bowl. Toss well until combined and coated. Refrigerate for 30 minutes (up to overnight).

Meanwhile: bring a large pot of salted water to a boil over medium-high heat. Cook tortellini according to package directions. Remove from heat and drain.

While the pasta is cooking, prepare deli meats and cheeses: cut meats and cheese into bite size pieces, approximately ¼”- ½” in size. Shred Parmesan cheese and set aside.

Sprinkle 2 tablespoons reserved olive oil over drained tortellini. Stir to combine. Add olive salad to drained tortellini and gently stir until well combined. Toss in chopped meats and cheeses.

Serve and enjoy.

Whipped Nutella Frosting

Or you know…straight off a spoon 

Enjoy

Whipped Nutella Frosting

 Ingredients

• 3/4 cup salted butter, room temperature
• ¾ cup Chocolate Hazelnut Spread (like Nutella)
• 2 cups powdered sugar
• 1 tsp vanilla
• 2 Tbsp heavy cream

 

Instructions

1. In bowl of stand mixer fitted with whisk attachment beat the butter and Nutella together for 2 minutes until combined and creamy, scraping sides as necessary.
2. Turn mixer to low and add in the powdered sugar, vanilla and heavy cream.
3. Once the powdered sugar is mixed in turn mixer back up to medium high and whip for 2 more minutes until creamy and fluffy, again, scraping sides as needed.
4. Spread or pipe on top cake or cupcakes.

Notes

Store airtight in the refrigerator for up to a week. Freeze up to a month.

Chicken Parma Balls

So, when you thought chicken couldn't get any BETTER! BOOM!

Chicken Parma Balls

Ingredients:
* 1 pound chicken ground
* 1⁄2 cup breadcrumbs
* 2 tablespoons finely chopped Spanish onion (Red Onion)
* 1 tablespoon chopped parsley
* 1⁄2 cup grated Parmesan cheese
* 2 tablespoons pizza sauce

Directions:
1. Preheat oven to 350F.
2. In a large bowl, join in union the mince, breadcrumbs, onion,
parsley and half the cheese. Season with sea salt and cracked pepper.
3. Using your hands, gently mix the ingredients together.
4. Shape into balls and place on a lightly greased baking tray.
5. Brush each ball with pizza sauce.
6. Bake for 10 to 12 minutes.
7.. Remove and brush with more sauce, scatter with remaining cheese and bake for another 5 minutes or until cheese is golden having become one with the sensuously delicious balls.
8. Serve with a salad or steamed vegetables

FRIED RICE

FRIED RICE

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok.
Add the peas carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
Now add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated. Try adding some green onion.

ADD SHRIMP OR CHICKEN FOR COMPLETE MEAL!

Get ready to serve lots of second helpings after bringing this dish to the dinner table.

Baked Potato Casserole

(makes 16 servings)

Ingredients

• 8 medium-size potatoes, peeled and chopped into 1-inch chunks
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese (divided)
• 6 slices of bacon, cooked and chopped
• 1 small onion, chopped
• 1/2 cup sour cream
• Green onions or parsley for garnish

Directions

1. Preheat the oven to 350 degrees F.
2. Put the chopped potatoes into a large saucepan and cover with water. Bring to a boil and cook them over medium-high heat for about 15-20 minutes, or until they are tender. Then, drain the potatoes. (You could also bake the potatoes in the oven and then cut them into chunks.)
3. Put the potatoes back in the saucepan and toss with the bacon.
4. In a separate bowl, mix the salt, pepper, 1 1/2 cups of cheese, sour cream, and onion. Then, add this mixture to the saucepan with the potatoes and toss thoroughly.
5. Grease a 2.5- to 3-quart casserole dish with cooking spray, and then spoon the mixture into the dish.
6. Bake for 20 to 25 minutes, then top the dish with the remaining cheese and garnish and let it bake for another 3-5 minutes, or until the cheese has melted.
7. Enjoy!

Cabbage & Potato Bake

Cabbage and Potato Bake

cabbage, 1 – 2  pounds

potatoes, 2 – 3 pounds (we used the smaller red potatoes)

6 carrots, cut into 1/2 in. pieces

12 ounces bacon, cut into 1/2 in. pieces

2 cups sweet onions, peeled and sliced

1 tsp salt

1 tsp pepper

2 cups chicken stock

1 cup water

Preheat oven to 375°F

Rinse cabbage and remove tough outer leaves.  Cut cabbage into quarters and remove the hard inner core.  Cut cabbage pieces into halves and place, rounded side down, into 2 roasting pans. Cut the potatoes in half and arrange in the roasting pan, alternating with the cabbage pieces.

Fry the bacon in a heavy medium skillet for 7 minutes.  Add the sliced onions, salt and pepper to the pan and cook until soft, about 5 minutes.  Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock and water on top.  Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.

Remove the pan from the oven and allow to sit uncovered for 15 minutes before serving.  For a crisper top, place under broiler for 5-10 minutes or until desired doneness has been achieved.

Servings 10 – 12.

***The students prepared 2 roasting pans of the Cabbage and Potato Bake with the above recipe.  You can easily cut this recipe by half for your family’s dinner meal.

Cheesy Cauliflower Patties = YUM YUM!

Cheesy Cauliflower Patties = YUM YUM!

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (found in the bread crumb aisle, healthier option)
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Copycat Portillo's Chopped Salad Recipe & Dressing

Found this today…thought I would share it with you!!!  Enjoy!!!

I LOVE Portillo’s Chopped Salad and was pleasantly surprised by my own copycat side salad version for a casual dinner we hosted. Serves six as a side salad, or more as an addition to a party spread.

Sweet Italian House Dressing

This dressing recipe is based on one I originally found online by Dennis Cottini of Glenview in the Chicago Sun Times (whose link is no longer available). As I’ve made this salad over the years, this is what the dressing has become when I make it for my family.

Ingredients

3/4 cup balsamic vinegar
6 spoonfuls of minced garlic (or about 6 cloves minced)
3 teaspoons of sugar
1-1/2 teaspoons oregano
3/4 teaspoon salt
3/4 teaspoon ground pepper
3/4 cup olive oil

Directions

Combine dressing ingredients in a high power blender and blend until creamy.

Copycat Portillo’s Chopped Salad

Ingredients

4 cups cooked Ditalini pasta
3 cups chopped romaine lettuce
3 cups chopped iceberg lettuce
2-1/2 cups chopped red cabbage
2 fresh tomatoes (diced)
1 cup diced green onions
1 cup chopped bacon (I used Turkey Bacon)
4 oz. gorgonzola cheese (you could add up to 8 oz. if you REALLY like gorgonzola)
Sweet Italian Dressing to taste (recipe above)

Directions

1.  Cook Ditalini pasta according to package instructions.  Cool and set aside.
2.  Put romaine lettuce, iceberg lettuce and red cabbage in a salad spinner to remove excess water.
3.  Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
4.  Cook bacon according to package instructions.
5.  Add cooled pasta, bacon and gorgonzola cheese to salad.
6.  Add dressing (to taste) before serving.  Toss & enjoy!

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Impossible Pie

Here's an old stand-by recipe….

Impossible Pie...
All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie.

Ingredients
2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg  OR cinnamon 

Directions
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg  or cinnamon  on top.
Bake at 350 degrees for 45 minutes.

OLD FASHIONED RICE PUDDING

OLD FASHIONED RICE PUDDING
2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins

Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish.

 Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. 

Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.