Million Dollar Spaghetti

 

This recipe is posted all over Pinterest so I knew that I needed to try it.  A few comments - I found it to be a little bland, so next time I'm going to use a very flavorful garlic marinara and I will add mushrooms to the sauce.  I used more sauce than the recipe suggested, so as long as you use one of the large jars of marinara sauce, you should be fine.  It was definitely simple and the leftovers were great!
 
Million Dollar Spaghetti
 
1 lb of ground beef
1 large jar of spaghetti sauce
8 oz sliced mushrooms
8 oz of cream cheese
1/4 cup sour cream
1/2 lb cottage cheese
1/2 cup butter (1 stick)
1 pkg spaghetti 16 oz
Grated mozzarella and parmesan cheese
 
Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm).  Drain and set aside until ready to assemble.

Combine the cream cheese, sour cream and cottage cheese until well blended.

Brown  your hamburger and when done, drain well.  Combine the hamburger with your spaghetti sauce and mushrooms.

Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.

Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.

Pour the rest of the noodles on top of the cream cheese mixture.  Put a few more slices of butter on top of the noodles.  

Pour your spaghetti and meat sauce on top of your noodles.

Put it into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to melt.  Slice and serve like you would lasagna.

This recipe can be found all over Pinterest, but I found it at Made from Pinterest.

Stuffed Corn Bake

 

Stuffed Corn Bake

1 can corn, drained

1 can creamed corn

1 pkg (6oz) Stove Top Stuffing, chicken flavored

1/2 cup butter, melted (unsalted, if you have it)

1/2 cup water

1/2 tsp garlic powder

 

 

Combine all ingredients in a large mixing bowl. Stir until ingredients are well incorporated and stuffing has become moistened. 

 

Pour into a 2 quart baking dish and bake at 350 for about 30 minutes. Allow dish to cool for about 5 minutes before serving.

 

I found this recipe from Mostly Homemade Mom.

Cream Cheese Chicken Chili in the Crock Pot

 

Cream Cheese Chicken Chili 

1 can black beans
1 can sweet corn, undrained
1 can Rotel diced tomatoes and green chilis, undrained
1 package of dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Turn crock pot on high, Place frozen chicken in crock pot and top with black beans, sweet corn, Rotel tomatoes, ranch dressing seasoning, cumin, chili powder, and onion powder. Stir that together to combine and put cream cheese on top without stirring it in. Cook it on low for 6-8 hours.  Shred the chicken and mix together.  Serve.

This recipe came from Muncher Cruncher.
 

Chewy Cranberry and White Chocolate Chip Cookies

Chewy Cranberry and White Chocolate Chip Cookies
 

1.5 cups (3 sticks) unsalted butter, softened to room temperature

1.5 cups dark brown sugar

1/2 cup granulated sugar

2 large egg, at room temperature

4 teaspoons vanilla extract

4 cups all-purpose flour

4 teaspoons cornstarch

2 teaspoon baking soda

1 teaspoon salt

1.5 cups white chocolate chips (11 oz bag)

1.5 cups dried cranberries

 

Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.

 

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.

 

 

 

Preheat oven to 350F. Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet.  If the cookies are a little puffy, lightly press down on them with the back of a spoon. Transfer to cooling rack.  Be sure you do not place dough on cookie sheets until the pans are completely cool.

 

 

 This recipe comes from Sally's Baking Addiction.  She has soo many delicious recipes! 

Cajun Chicken Pasta

 

Cajun Chicken Pasta

8 ounces uncooked linguine1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray


Prepall your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Setaside.

Seasonchicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and addhalf of the chicken. Sauté5 to 6 minutes or until done, set asideon a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 

Add mushrooms and tomatoes and sauté3-4 more minutes or until vegetables are tender. Seasonwith 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pourin slurry stirring about 2 minutes.

Return chicken to skillet; adjustsalt and Cajun seasoning to taste, cookanother minute or two until hot, then addlinguine; tosswell to coat. Topwith chopped scallions and enjoy!

Weight Watchers: 8 Points+

This recipe came from SkinnyTaste.com - what an amazing website - check it out!

Outback Bread

 

Outback Bread

1 1/4 cups room temp. water
2 T. butter, margarine or vegetable oil
1 T. caramel color
1/4 cup honey
1 3/4 cups wheat flour
2 cups all purpose flour
1 T. cocoa
1 T. active dry yeast
1 T. vital wheat gluten
1/2 teaspoon salt
cornmeal

Add ingredients to your bread machine in the order your machine suggests.  When dough cycle is complete, divide the dough into 4 pieces.  Allow the dough to rest for a few minutes and shape into loaves.  Roll the dough in cornmeal and place on a greased cookie sheet or in load pans.  Let the dough right for another 20 minutes.

Bake at 350 degrees for 20-25 minutes.
 

This recipe came from Frieda Loves Bread.

Twice Baked Potatoes

Twice Baked Potatoes

 

4 Large baking potatoes

8 strips bacon (dice before frying)

1/2 Cup chopped green onion

4 Tbsp. Grated Parmesan cheese

1 Cup Sour cream

1 tsp Salt

1 tsp. White pepper

4 Tbsp. Melted butter

Paprika

 

Scrub potatoes; dry and prick with fork.  Bake at 400 degrees for 1 hour.  While potato is cooling slightly for easy handling, fry bacon in small skillet till crisp.  Drain off excess drippings leaving about 3 Tbsp in skillet.  Add onion and saute till just tender but not brown; remove skillet from heat.

 

 

 

Cut the top off of the potatoes; scoop out potato insides carefully, and put in a mixing bowl.  Start to mash and add bacon, onion, sour cream, cheese, and seasonings (except Paprika and butter).  Mix and mash untill well blended (but do not really whip them - you want to feel a little texture).  

 

 

 

Spoon mixture into potato shells and drizzle with melted butter and sprinkle with Paprika.  Bake at 350 degrees for 15 to 20 minutes or till lightly browned.  

 

 

 

These can be made ahead and heated just before serving time.  You can also freeze them, just be sure to thaw them before baking.

Slow Cooker Apple Cinnamon Oatmeal

Slow Cooker Apple Cinnamon Oatmeal

Non-stick cooking spray

2 large tart apples (such as Granny Smith or Pink Lady), chopped

1 1/2 cups skim milk or almond milk

1 1/2 cups water

1 cup Coach's Oats 

3 tablespoons packed dark brown sugar

2 tablespoons butter

1 tablespoon cinnamon (more or less to your taste)

2 tablespoons milled/ground flaxseed or chia seeds

1/4 teaspoon kosher salt

 

 

Spray a 3 1/2 quart or larger slow cooker with non-stick cooking spray. Combine chopped apples, milk, water, oats, sugar, butter, and flax- stirring to combine. Cover and cook on low for 3-4 hours.  Stir 1/4 teaspoon kosher salt into the oatmeal just before serving.

 

 

 

Divide these up into containers and you have breakfast eat morning!

 

This recipe is taken from Chocolate Broccoli!

 

Caramel Apple Cheesecake Bars

 

 

Caramel Apple Cheesecake Bars

 

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

 

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

 

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

 

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

 

Drizzle:

1/2 cup caramel topping for drizzling after baked

                             

 

Preheat oven to 350 degrees F.

 

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

 

 

 

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

 

 

 

For the streusel topping: In a small bowl, combine all ingredients.  Sprinkle Streusel topping over apples.

 

 

 

 

 

Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

 

 

 

This recipe comes directly from The Girl Who Ate Everything blog!