Wednesday, May 27, 2009
16 oz uncooked spaghetti
1/2 cup milk
16 oz. shredded Mozzarella cheese
1/2 tsp salt
1/2 tsp garlic salt
32 oz (1 quart) thick spaghetti sauce
1 to 2 tsp oregano
1/2 tsp basil
4 oz sliced pepperoni or whatever toppings you like
Preheat oven to 425 degrees.
Break spaghetti up into 2 inch pieces before cooking. Cook and drain.
Beat eggs in large bowl. Add milk, half of the cheese and salts. Mix together. Add drained spaghetti. Mix.
Grease jelly roll or 9X13 in dish, depending on how thick you want it. Put spaghetti mixture in pan, pat evenly. Bake for 15 minutes.
Reduce heat to 350 degrees. Put sauce on spaghetti mixture and top with remaining cheese and pepperoni.
Bake 30 minutes. Let cool for 5 minutes before cutting.
Wednesday, May 13, 2009
Rachel on Signing Time tells a story about "Rainbow Salad, my favorite treat to eat," so we decided to give it a try. This isn't so much a recipe as a suggestion/idea. This is such a fresh and delicious treat. We love to make this fruit salad with whatever fruit we have on hand. What makes it fun is brainstorming what to use from every color of the rainbow. Here is the rundown of this particular salad (in case you can't see everything in the picture)
Red: raspberries, strawberries
Green: kiwi, apples
Purple: "red" grapes, "black"berries
My sister-in-law gave me this recipe and it's so easy! It's the only cheesecake I make. It sets up so quickly. I've modified it a tiny bit, but I love it. My husband made it for Mother's Day and it turned out better than ever. Thanks for a winner Em!
No Bake Cheese Cake
2 (two) 8 oz packages of cream cheese
1 (14 oz.) can sweetened condensed milk
1 tsp vanilla
1/3 cup lemon juice
Whip cream cheese in medium bowl till fluffy, add sweetened condensed milk, vanilla and lemon juice. Beat till smooth. (All of the above can also be done in a blender and you can make your own sw.cond.milk if you want). Pour into prepared graham cracker crust(s). Refrigerate. Top it with fresh berries! THATS IT!
1 1/2 packages graham crackers (crushed)
1/2 cup butter (melted)
1/2 cup sugar
Combine crushed crackers, sugar and butter. Press into 1 springform pan,1 large pie pan, or 2 small 8" tins.
Boil approximately half a pound of your favorite pasta al dente.
While pasta is cooking, cook the following in a large frying pan on medium heat:
1/2 c. chicken broth
1/4 c. olive oil
3 medium tomatoes diced - canned tomatoes also work
1 zucchini, diced
2 Tablespoons minced garlic
2 Tablespoons fresh basil (If using dried, use about 2 teaspoons)
Salt and Pepper to taste (I usually add quite a bit)
Add 2 or 3 cooked chicken tenderloins or 1 cooked chicken breast.*
Simmer until tomatoes are soft and zucchini is tender.
Pour over pasta and top with grated Parmesan or Romano cheese. Enjoy!
*You can easily make it meatless by omitting the chicken or add shrimp or sausage for variety.
Tuesday, May 12, 2009
French bread loaf (1 or 2)
1/2 purple onion, sliced
provolone cheese, sliced (can work with swiss too)
au jus season packet
1. Place the roast in the crock pot. Add 2 cups of water and the au jus season packet. Cook on low for 8 hours.
2. Cut the french bread loaf in half lengthwise to open for sandwiches.
3. Mix together the mayo, season salt, Italian seasoning, and paprika to taste. Spread on both sides of the bread.
4. On one side of the bread, place the roast beef (in slices or shreds), cheese, slices of onion. Put both sides of bread on cookie sheet, face up.
5. Bake in 400 degree oven for about 10 minutes, until the cheese is melted and a little brown.
6. Cut into sandwich size. Ladel the juice from the crock pot to bowls to place on the table.