Sunday, October 25, 2009

Spaghetti Pie

My husband loves lasagna, but I rarley make pasta dishes. I found this recipe and thought I would give it a whirl. I am glad I did. I will be making this one again. The whole family loved it!

The Menu:
Spaghetti Pie

The Original Recipe:
I found this on my favorite site! It reminds me of lasagna with out the big noodles to deal with . Very delish!

Spaghetti Pie

3/4 cups cooked spaghetti noodles

1/3 cup grated Parmesan

2 eggs, beaten

2 tbs melted butter

1 tbs parsley flakes

1 tsp salt

1 cup Ricotta cheese

1/3 cup grated Parmesan

1/4 tsp salt

1/4 tsp Italian seasoning

1 dash black pepper

2 cups spaghetti sauce

1/4 cup shredded Mozzarella

-combine first 6 ingredients in a large pie dish/cake pan, form to the sides and bottom to make a crust

-combine next 5 ingredients, spread over "crust"

-pour spaghetti sauce on top (sometimes I actually cook some meat of some sort and add to the sauce)

-bake @ 350 for 25 minutes

-top w/mozzarella, bake until melted

Friday, October 23, 2009

Pineapple Zucchini Bread


The Menu:
Pineapple Zucchini Bread

The Original Recipe:
I got this recipe off of my favorite recipe board. I'm not going to post seperately the way I changed it. I am just going to add it here! It turned out GREAT! I didn't have plain applesauce so I ended up using my kids peach flavored kind, but you cannot taste that at all. Anyway, I didn't see in the recipe how much sugar to use, so I used 1 1/2 cup sugar (which I am adding into the recipe below so you can print it). I also used 2cups flour and 1 cup whole wheat flour and no nuts. We think it turned out great. I had frozen zucchini and did drain off some juice seeing there there was oil, applesauce and things in this recipe that made it very wet.
I baked it for 50 minutes and was perfectly done in the middle.

Pineapple Zucchini Bread
from Light &Tasty July 2007

2/3 c unsweetened applesauce

1 1/2 cup sugar

1/3 c canola oil

2 egg whites

1 egg

2 tsp vanilla extract

3 c all-purpose flour (1 ½ all-purpose and 1 ½ whole wheat)

2 tsp ground cinnamon1

½ tsp baking powder

1 tsp salt

¾ tsp ground nutmeg

½ tsp baking soda

2 c shredded zucchini

1 can (8 oz) unsweetened crushed pineapple, drained

1/3 c chopped walnuts, optional

In a large mixing bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the dry ingredients; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts. Transfer to two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350 F for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each)Nutrition Facts: 1 slice equals 159 calories, 5 g fat (trace saturated), 9 mg cholesterol, 158 mg sodium, 27 g carbohydrates, 1 g fiber, 3 g protein

Tuesday, October 20, 2009

Crockpot Philly Cheesesteak Soup

Soup weather is here!

The Menu:
Crockpot Philly Cheesesteak Soup

The Original Recipe:
I found this on crockpot365 blog last winter, and I have finally made it. It is really good. It isn't harsh on flavors or overwhelmed by spices. You can taste the meat and veggies as they are in this soup. It was a hit here in our home!

Crockpot Philly Cheesesteak Soup

--1 pound thinly cut beef strips (I used beef chuck steaks that I cut with kitchen shears)

--4 cups beef broth

--2 cups skim or 2% milk

--1 T butter

--1 yellow onion, cut in chunks

--2 bell peppers (I used one green, one red)

--2 t gluten free Worcestershire sauce

--3 cloves chopped garlic

--1/2 t black pepper

--1 t kosher salt

--8oz provolone cheese (to add at the very end)

The Directions.

Add the 1 tablespoon of butter to your crockpot and turn it on high to melt. Cut up your meat and add it to the crock, swirling it into the butter to coat. Add the chopped peppers, onion, and garlic. Add the Worcestershire, salt and pepper. Stir in the beef broth and milk.Cover and cook on low for 7-9 hours, or on high for 5-6. The soup is done when the meat has reached the desired tenderness.Before serving, stir in the provolone cheese. It will melt in stringy chunks---yum.

Sunday, October 18, 2009


I have been cooking, but just not posting anything new lately. I have gone back to last fall when I started this blog, and I have noticed I am making some of the same things lately. So, here are some great fall recipes!

(just click on the names below to get to the recipe)

Main Dishes:
BBQ Casserole
Ham and Corn Chowder
Ham and Cheddar Loaf
Cheesey Broccoli Soup
The Best Kid Approved Chili
Cheesy Pizza Potatoes

Apple Crumb Cake
Pumpkin Bars

Roasted Pumpkin Seeds (I have read about putting a bit of worshtishire sauce on these, too while roasting! mmm)
Caramel Coated Spiced Nuts

Friday, October 16, 2009

Caramel Apple Dip

Be sure to make some yummy dip for these nice fall days!!

Caramel Apple Dip