Million Dollar Spaghetti

Ingredients
  • 1 16 oz package spaghetti
  • 1/2 lb. ground beef
  • 1/2 lb. ground Italian sausage
  • Kosher salt and pepper to taste
  • 1 small onion chopped
  • 2 cloves of garlic minced
  • 24 oz. jar marinara sauce
  • 3 Tablespoons butter
  • 8 oz cream cheese softened
  • 1/4 cup sour cream
  • 1 cup cottage cheese
  • 2 cups shredded mozzarella cheese
  • 2/3 cup shredded parmesan cheese
  • parsley for garnish, optional
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large skillet cook and crumble the ground beef and Italian sausage and season with salt and pepper. Remove most of the grease.
  3. Add onions and garlic and cook for a few minutes until onion is translucent. Add all but 1/2 cup of the marinara sauce (reserve 1/2 cup for the noodles) to the mixture and stir to combine. Set aside.
  4. Cook Spaghetti according to package instructions, just until “al dente”. Place hot spaghetti in a large mixing bowl with butter and 1/2 cup marinara sauce and toss to combine. Pour HALF of the pasta into a 9×13’’ pan.
  5. Combine cream cheese, sour cream and cottage cheese in a bowl and mix well. Smooth over noodles in the pan. Top with remaining noodles. Add meat mixture on top and smooth into an even layer. Top with mozzarella cheese and Parmesan cheese. Bake for 30-35 minutes or until hot and bubbly. Check it around 20 minutes and place tinfoil over it so cheese does not burn.
  6. Wait about 10-15 minutes before cutting and serving.
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Ultimate Chocolate Chip Cookies (Crisco)

Ultimate Chocolate Chip Cookies (Crisco)

STEP ONE

HEAT oven to 375ºF.

STEP TWO

BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.

STEP THREE

DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.

STEP FOUR

BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.

 TIP

* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

BAR COOKIES

STEP ONE

HEAT oven to 375ºF. Follow recipe above to prepare dough. Coat 13 x 9-inch baking pan with no-stick cooking spray. Spread dough evenly in pan. Bake 16 to 18 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool completely before cutting into bars.

Original BAKER’S German’s Sweet Chocolate Cake

 

Original BAKER’S GERMAN’S Sweet Chocolate Cake

  • Original BAKERS GERMANS Sweet Chocolate Cake Image 1

Servings

16 servings

What You Need

1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate

 

1/2 cup water
 4 eggs, separated
 2 cups flour
 1 tsp. baking soda
 1/4 tsp. salt
 1 cup butter, softened
 2 cups sugar
 1 tsp. vanilla
 1 cup buttermilk

Make It

  • Heat oven to 350°F.
  • Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  • Add egg whites; stir gently until well blended. Pour into prepared pans.
  • Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
  • Prepare Coconut-Pecan Filling and Frosting; spread between cake layers and onto top of cake.

Perfectly Chocolate Chocolate Cake (Hershey’s Recipe)

 

INGREDIENTS

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

DIRECTIONS

  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. Makes 12 servings.
  • VARIATIONS:
  • ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  • THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  • BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  • CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
  • “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
  • 1/2 cup (1 stick) butter or margarine
  • 2/3 cup HERSHEY’S Cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  • Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Knorr Spinach Dip

Knorr Spinach Dip

Mix together:

  • 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
  • 1 container (16 oz.) sour cream
  • 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1 package Knorr® Vegetable recipe mix
  • 1 can (8 oz.) water chestnuts, drained and chopped (optional)
  • 3 green onions, chopped (optional)

Grands Monkey Bread (Pillsbury)

Ingredients

1/2 cup granulated sugar

1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Steps

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

 

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 30 to 35 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

One Dish Chicken and Rice

Ingredients

  • 1 can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
  • 1 cup water
  • 3/4 cup uncooked long grain white rice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1 1/4 pounds skinless, boneless chicken breast halves

How to Make It

Step 1

Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.

Step 2

Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.

Andes Creme De Menthe Chunk Cookies

 

Andes Creme De Menthe Chunk Cookies

Andes Creme De Menthe Chunk Cookies

Photo by mytastytreasures


Ingredients

  • ½ cup salted butter – softened
  • ¾ cup dark brown sugar
  • ½ cup white granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 package Andes creme de mente baking chips
  • 2⅔ sifted all purpose flour

Mix butter, sugars, baking soda, baking powder, vanilla and eggs until well blended. Stir in baking chips and then flour. Chill for about one hour in the refrigerator. Form 1 ounce balls and flatten with a fork. Raise the oven rack one level above the middle. Bake on non-stick baking pans. Bake at 350 degrees for about 8-10 minutes. Cool on pans for 2 minutes before removing. Makes around 4 dozen cookies.

Perfect Apple Pie (from Pillsbury)

Perfect Apple Pie – from Pillsbury

Ingredients

Crust:  1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling:

6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Steps:
  • Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

  • In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

  • Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Easy Garlic Parmesan Chicken

Easy Garlic Parmesan Chicken

This recipe does not use mayonnaise to coat the chicken.

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup dry bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 6 skinless, boneless chicken breast halves

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×13 inch baking dish.  Squeeze the fresh garlic into the pan.  Let it sit in a warm oven for a few minutes then dip and coat your chicken in it.  Then roll the chicken into the bread crumb/Parmesan cheese mixture.  Put your chicken back into the baking dish and bake.
  2. If you desire, once the chicken has baked, lay a slice of mozzarella or provolone cheese on top of each breast and pour your favorite marinara sauce over it. Put it back in the oven until the sauce bubbles and the cheese melts.