Monday, May 19, 2014
Sunday, May 18, 2014
Baked Spaghetti
Have you ever made too much spaghetti and didn't know what to do with it? Well, here is your answer! This recipe is best when the spaghetti is leftover or if you refrigerate it all day before cooking it for dinner that night. It's simple enough a teenager could do it when parents have date night.
Baked Spaghetti Yields: 1 casserole dish, or about six servings
What you'll need:
Left over spaghetti, if you have a particular recipe that you favor, use it!
If not;
2 jars of spaghetti sauce (I like traditional flavoring or four cheese, no particular brand)
1 box of spaghetti noodles (you can use whatever size you prefer, I like just plain old spaghetti)
4 Tbsp butter, or margarine
1 tsp granulated sugar
TT salt and pepper
1 bag of shredded cheddar cheese
25 homemade meatballs (this recipe will be up soon) until then, a bag of Italian meatballs works fine
For extra meaty-ness you can also add a pound of ground hamburger or turnkey precooked and drained
Directions for Making the Spaghetti:
1. Preheat oven to 350*F.
2. Break all of the spaghetti noodles in half and put in a stock pot. Add butter or margarine, and add enough water for the noodles to float easily in. Bring to a boil and let boil for 3-5 minutes until the noodles are very limp. Strain and let sit in a dollop of butter in the pot, burner off.
3. In a skillet, combine the sauce, meatballs (hamburger or turkey meat), and salt and pepper to taste. Let cook on low for about ten-fifteen minutes until meatballs are hot all the way through.
4. Pour the noodles and then the sauce mix into a casserole dish.
Directions for Baking Spaghetti
1. Let oven preheat to 350*F.
2. If using left over spaghetti, pour the left overs into a casserole dish. Layer the top of the spaghetti with the whole bag of shredded cheese. Make sure to spread evenly over the food.
3. Place the dish in the over for ten to fifteen minutes or until all of the cheese is completely melted.
Hope everyone Enjoys!
Baked Spaghetti Yields: 1 casserole dish, or about six servings
What you'll need:
Left over spaghetti, if you have a particular recipe that you favor, use it!
If not;
2 jars of spaghetti sauce (I like traditional flavoring or four cheese, no particular brand)
1 box of spaghetti noodles (you can use whatever size you prefer, I like just plain old spaghetti)
4 Tbsp butter, or margarine
1 tsp granulated sugar
TT salt and pepper
1 bag of shredded cheddar cheese
25 homemade meatballs (this recipe will be up soon) until then, a bag of Italian meatballs works fine
For extra meaty-ness you can also add a pound of ground hamburger or turnkey precooked and drained
Directions for Making the Spaghetti:
1. Preheat oven to 350*F.
2. Break all of the spaghetti noodles in half and put in a stock pot. Add butter or margarine, and add enough water for the noodles to float easily in. Bring to a boil and let boil for 3-5 minutes until the noodles are very limp. Strain and let sit in a dollop of butter in the pot, burner off.
3. In a skillet, combine the sauce, meatballs (hamburger or turkey meat), and salt and pepper to taste. Let cook on low for about ten-fifteen minutes until meatballs are hot all the way through.
4. Pour the noodles and then the sauce mix into a casserole dish.
Directions for Baking Spaghetti
1. Let oven preheat to 350*F.
2. If using left over spaghetti, pour the left overs into a casserole dish. Layer the top of the spaghetti with the whole bag of shredded cheese. Make sure to spread evenly over the food.
3. Place the dish in the over for ten to fifteen minutes or until all of the cheese is completely melted.
Hope everyone Enjoys!
Philly Cheese Steak Peppers
This was inspired by my father's Stuffed Bell Pepper recipe that will be up soon. However, this was what I had, and it happened to come out beautifully. Hope everyone enjoys it.
What you'll need:
4 large green bell peppers
1 lb steak strips (I like the precooked strips from the freezer section, but you can also use fajita meat and cook it)
8 slices Mozzarella cheese
1 box of precooked bacon, crumbled
Directions:
1. Preheat oven to 350*F
2. Wash and halve all 4 peppers.
3. Thickly layer steak on pepper and a single cheese slice over the meat. Layer with bacon.
4. Bake at 350*F until cheese melts and peppers are softened.
What you'll need:
4 large green bell peppers
1 lb steak strips (I like the precooked strips from the freezer section, but you can also use fajita meat and cook it)
8 slices Mozzarella cheese
1 box of precooked bacon, crumbled
Directions:
1. Preheat oven to 350*F
2. Wash and halve all 4 peppers.
3. Thickly layer steak on pepper and a single cheese slice over the meat. Layer with bacon.
4. Bake at 350*F until cheese melts and peppers are softened.
5. Take out of oven and let cool. Serve warm. Enjoy!
Vanilla Cookie Madness
Have you ever wondered what chocolate chip cookies and ice cream would taste like? Those chocolate cookie dough ice cream flavors can't hold a candle to this recipe. Make it yourself and find out why!
Vanilla Cookie Madness Yields: 12 servings
What you'll need:
1 package of instant bake chocolate chip cookies (I like the blocks that break into 12 cookies)
1 gallon of vanilla ice cream
1 bottle of chocolate syrup (I like Hershey's, but you can also use hot fudge instead)
Directions:
1. Bake cookies as package instructs.
2. While the cookies are baking, get your ice cream opened and your ice cream scoop ready.
3. When the cookies come out, let them cool enough to not crumble, about 2 full minutes, and then serve up the cookie on a small dessert plate. Scoop a single large scoop of ice cream directly on top of the cookie, and then drizzle with syrup. If you are using hot fudge, follow the directions to heat it on the container.
(My camera wasn't as good back when I took this picture, so please pardon the blurry image, but this is what it should look like when it's completed.)
Vanilla Cookie Madness Yields: 12 servings
What you'll need:
1 package of instant bake chocolate chip cookies (I like the blocks that break into 12 cookies)
1 gallon of vanilla ice cream
1 bottle of chocolate syrup (I like Hershey's, but you can also use hot fudge instead)
Directions:
1. Bake cookies as package instructs.
2. While the cookies are baking, get your ice cream opened and your ice cream scoop ready.
3. When the cookies come out, let them cool enough to not crumble, about 2 full minutes, and then serve up the cookie on a small dessert plate. Scoop a single large scoop of ice cream directly on top of the cookie, and then drizzle with syrup. If you are using hot fudge, follow the directions to heat it on the container.
(My camera wasn't as good back when I took this picture, so please pardon the blurry image, but this is what it should look like when it's completed.)
Easy Peanut Butter Cookies
You just can't pass up this super easy recipe when it comes to peanut butter and sweets. I found this gem in high school and only use it whenever I need a quick pick-me-up.
Peanut Butter Cookies Yields: about six cookies
What you'll need:
1 cup peanut butter (Whatever you prefer, I like Jiff Crunchy, but it's preference)
1 cup white granulated sugar
1 egg
Directions
1. Preheat oven to 350*F
2. Combine ingredients and drop by teaspoonfuls onto a cookie sheet about three finger widths apart. Take a fork and gently press down with curved side on the cookie. (This is really just for presentation.) Now, turn the fork ninety degrees to the right and press down again.
3. Bake for 8-12 minutes. Do not press down on cookie, do not overcook. These cookies come out soft and harden from the cool air. Let sit for ten minutes and then break a single cookie open. If the middle is dark, it isn't quiet done. If you would like, you can pop them back in for another few minutes, but WATCH THEM CAREFULLY! These cookies are very easy to burn.
4. Sprinkle with sugar and enjoy!
What you'll need:
1 cup peanut butter (Whatever you prefer, I like Jiff Crunchy, but it's preference)
1 cup white granulated sugar
1 egg
Directions
1. Preheat oven to 350*F
2. Combine ingredients and drop by teaspoonfuls onto a cookie sheet about three finger widths apart. Take a fork and gently press down with curved side on the cookie. (This is really just for presentation.) Now, turn the fork ninety degrees to the right and press down again.
3. Bake for 8-12 minutes. Do not press down on cookie, do not overcook. These cookies come out soft and harden from the cool air. Let sit for ten minutes and then break a single cookie open. If the middle is dark, it isn't quiet done. If you would like, you can pop them back in for another few minutes, but WATCH THEM CAREFULLY! These cookies are very easy to burn.
4. Sprinkle with sugar and enjoy!
Red Velvet Truffles (No Bake, No Egg, No Problems)
You're running errands around town and realize you completely forgot to get the brownies for your child's bake sale to raise money for a field trip. You, of course, smack your hand against your forehead and turn into the nearest grocery store, but wait, the bake sale starts in an hour! By the time you get home and unload the groceries, you won't have time to make brownies! You contemplate just buying a few dozens premade brownies from the bakery in the store when you remember the last PTA meeting when all the other parents knew you didn't actually make the cookies that were rock solid. That's right, the bakery didn't put fresh cookies out and you ended up buying old ones, not that you realized it, in your rush. However, you need a recipe that won't take forever and is easy enough to follow. Because lets face it, you aren't exactly the best cook in the neighborhood. Well, instead of sticking with your mother's complex from-scratch brownie recipe, use this. It's literally four ingredients.
Red Velvet Truffles
What you'll need: yield: 20-30 truffles
1 box of red velvet cake mix (only the powder)
1 box Confectioner's sugar
4 oz of cream cheese (softened)
3 squares of white almond bark for melting
1. Put all 4 oz of cream cheese into a medium size bowl. Add a 1 cup of cake mix and 1 cup of Confectioner's sugar to the cream cheese. Combine mix until the mix forms a dough like ball. (It will become crumbly, its just a phase, keep mixing) Make sure to mix very well. Dough will be red when finished.
2. After the dough has formed a ball, place in refrigerator. (In a time crunch, put them in the freezer.)
3. Put all three squares of white almond bark in a small bowl and place in microwave for thirty second intervals. Make sure to stir between EACH interval or almond bark will burn. (Do not overlap times. It will ruin the chocolate.)
4. When almond bark is completely melted, take the dough out of refrigerator. Spread a VERY thin layer of Confectioner's sugar on a cutting board or plate, and pat some on your fingers.
5. Make a tablespoon size ball with your fingers, but do NOT roll in hand. Instead, lightly roll the ball on confectioner's sugar layer. (In a time crunch, omit this part, but make sure to put the sugar on your fingers.) Make sure to not smother the ball in sugar. You should still be able to see the red cake mix. Now, dip in the melted chocolate until half way submerged and place dipped side up on a parchment paper/plate/cookie sheet. You can use a toothpick to do this, also.
6. Repeat until all dough is dipped and setting. You can store these well in the freezer. (Personally, I serve them cold)
Hope you all Enjoy this recipe! It is my first recipe, so I'm still learning, but you can't deny how good that looks.
Red Velvet Truffles
What you'll need: yield: 20-30 truffles
1 box of red velvet cake mix (only the powder)
1 box Confectioner's sugar
4 oz of cream cheese (softened)
3 squares of white almond bark for melting
1. Put all 4 oz of cream cheese into a medium size bowl. Add a 1 cup of cake mix and 1 cup of Confectioner's sugar to the cream cheese. Combine mix until the mix forms a dough like ball. (It will become crumbly, its just a phase, keep mixing) Make sure to mix very well. Dough will be red when finished.
2. After the dough has formed a ball, place in refrigerator. (In a time crunch, put them in the freezer.)
3. Put all three squares of white almond bark in a small bowl and place in microwave for thirty second intervals. Make sure to stir between EACH interval or almond bark will burn. (Do not overlap times. It will ruin the chocolate.)
4. When almond bark is completely melted, take the dough out of refrigerator. Spread a VERY thin layer of Confectioner's sugar on a cutting board or plate, and pat some on your fingers.
5. Make a tablespoon size ball with your fingers, but do NOT roll in hand. Instead, lightly roll the ball on confectioner's sugar layer. (In a time crunch, omit this part, but make sure to put the sugar on your fingers.) Make sure to not smother the ball in sugar. You should still be able to see the red cake mix. Now, dip in the melted chocolate until half way submerged and place dipped side up on a parchment paper/plate/cookie sheet. You can use a toothpick to do this, also.
6. Repeat until all dough is dipped and setting. You can store these well in the freezer. (Personally, I serve them cold)
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