Wednesday, August 31, 2011

Baked Spaghetti

This is the first recipe I think that I can ever claim as my own.  It’s so simple but it was so good that I don’t think I’ll ever make regular spaghetti again!  The best part is the cheese layer in the middle – makes it so yummy.  Enjoy!


-2 (14.5 oz) cans diced tomatoes with oregano and basil, with juice

-12 oz spaghetti (I use angel hair), cooked and drained

-1 pound ground beef, browned and drained

-2 cups (8 oz) shredded cheddar cheese


1.  Preheat oven to 350 degrees.  Spray a 13x9 baking dish.  Cook spaghetti per directions on box.  Cook beef until no longer pink; drain.  Add tomatoes and sprinkles of salt, pepper, oregano, onion and garlic powder (to taste).  Heat through.

2.  Place half of the cooked spaghetti in baking dish.  Top with half of beef mixture and half of cheese.  Repeat layers.

3.  Bake, uncovered, at 350 for 15-25 minutes or until cheese is melted and lightly browned.

DSC_0112Admittedly, it’s not the best picture but it tastes SO good!

Friday, August 26, 2011

Zucchini Chips

Sorry for the long absence.  It’s been a little crazy around here plus we were able to get away for a quick vacation.  Hope everyone is doing well and ready for a nice weekend!

I’m always looking for an interesting way to incorporate vegetables into our meals.  With a husband less-than-fond of veggies and a suddenly picky toddler (who was always a good eater before), the challenge is on.  I saw this tip in Family Circle Magazine and gave it a try.  It was a HUGE hit.  Add a little Ranch dressing for dipping and you are in business!


-Zucchini – I used 1 medium-sized and it filled an entire tray for baking


-Italian-seasoned Panko or bread crumbs


1.  Slice zucchini very thinly.  The thinner, the better.  Use a mandolin if you have it.

2.  Dredge zucchini slices in milk and then cover in bread crumbs.

3.  You can either bake these in a 375 degree oven for 30 minutes or until golden or put under the broiler under golden.  Keep an eye on them – when you slice them thinly they can quickly go from golden to burnt!


Tuesday, August 2, 2011

California Cheeseburger Pie

Anything with melted Velveeta in it is aces in my book!  This looked yummy so we thought we’d try it.  Again, no points for health on this one but it sure was yummy!  The ingredients don’t sound like they go together but it really combines for a yummy treat.  Recipe from Pillsbury.


-1 box refrigerated pie crusts, softened as directed on box

-1.5 lb ground beef

-2 large onions, chopped (I just used one)

-12 oz Velveeta, cubed

-1/2 cup Thousand Island dressing

-2 tsp yellow mustard

-16 round dill pickle chips or 8 oblong dill pickle slices

-1/4 tsp sesame seed (optional)


1.  Heat oven to 375 degrees.  Make pie crusts as directed on box for Two-Curst Pie using 9” pie plate.

2.  In skillet, cook ground beef and onions over medium-high heat, stirring frequently, until beef in thoroughly cooked; drain.

3.  Stir in cheese, dressing and the mustard.  Reduce heat to low; cook 2 to 3 minutes, stirring constantly, until cheese is melted.  Spoon beef mixture into crust-lined pie plate.  Arrange pickle chips over beef mixture.

4.  Top with second crust; seal edge and flute.  Sprinkle with sesame seed.  Cut slits in several places in top crust.  Cover crust edge with 2-3” wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking (I didn’t need it).

5.  Bake 30 to 40 minutes or until crust is golden brown.  Let stand 10 minutes before serving.

DSC_0001 Sorry I didn’t get a better picture, but we were running late with dinner and had to get started while the baby was sleeping!


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