Million $$$ Spaghetti Bake

I love spaghetti.  I mean really really love it. I've seen this recipe on Pinterest dozens of times so I decided to give it a try.
I even have another spaghetti bake recipe posted here on the blog: Square Spaghetti.
Although slightly similar the 2 recipes each have different ingredients that make them unique.
Give this recipe a try!

MILLION $$$ SPAGHETTI BAKE

1 lb. ground beef

1 (24 oz.)jar of spaghetti sauce

1 (8 oz.) package cream cheese, softened

1/4 c. sour cream

1 c. cottage cheese

1/2 c. butter 

1 (16 oz.) pkg. spaghetti 

1 1/2-2 c. mozzarella  cheese

Instructions:

Preheat your oven to 350°. In a large stockpot cook the pasta according to package directions until al denti. Drain and set aside.

In a mixing bowl, combine the cream cheese, sour cream and cottage cheese; cream together with an electric hand mixer.

Saute your ground beef until no longer pink; add the jar of spaghetti sauce and heat through.

Place a few pats of butter (about 1/2 of the stick) in the bottom of a 9x13 casserole dish.

Pour 1/2 of the spaghetti into the bottom of the baking dish and spread the cream cheese mix over the top of the noodles.

Pour the remaining noodles over the cheese mix, add the remaining butter in small pat's (like you did in the beginning).

Pour the sauce over the entire top and spread evenly.

Place the baking dish in the preheated oven and bake for 30 min.  Remove dish from oven, sprinkle the grated cheese over the top and return to the oven for 15 min.

Allow the dish to stand for 10 min. before serving. Sprinkle each serving with a little Parmesan cheese if desired.

 Recipe Source: MadeFromPinterest.Net

Tortellini Spinach and Tomato Soup Crock-Pot Recipe

I have seen this recipe all over Pinterest, and every time I've seen a photo of the soup, I've wanted to eat it, so I finally decided to give it a try.  Let me just say, I liked it, really liked it.  My husband liked it and my daughter liked it.  It was delicious. We are adding this to our cool weather soup list. yum.

TORTELLINI SPINACH SOUP

1 (12 oz.) pkg. frozen tortellini 

(I used 4 cheese style)

1 (10 oz.) bag fresh spinach

2 (14.5 oz.) cans Italian style diced tomatoes

4 c. vegetable or chicken broth

1 (8 oz.) pkg. cream cheese, cut into chunks

2 green onions, chopped, for garnish

2-3 Tbsp. grated Parmesan cheese

In a 5 qt. crock-pot, place all of the ingredients. Stir, cover and cook on LOW for 5-6 hours. Stir soup well to  make sure the cream cheese is well incorporated, pour into serving bowls and garnish with green onions and Parmesan cheese. 

How simple is this, right?  And it's really good! 

 (I forgot to take photos after I added the garnishments, I was too intent on getting the soup in my belly!)

Note:  I think next time I make this soup I'm going to add the spinach half way through the cooking time.  I think the spinach will remain brighter green in color. 




Recipe adapted from: Showme Nan

Churro Cheesecake Bites

This is an awesome recipe!  I found it on Pinterest, and it's from JoyfulMommasKitchen.com.  I love it!  Simple and quick to make, I recently took it to a bridal shower and it was a huge hit!
It's not your typical dense cheesecake bar, it's absolutely perfect for warm summer days and it tastes like a churro (maybe even better because of the cream cheesy yummy

ness)!

CHURRO CHEESECAKE BITES

2 (8 ct.) tubes refrigerated crescent roll dough

2 (8 oz.) pkgs. cream cheese, softened

1 egg

1 tsp. pure vanilla extract

1 c. sugar, divided

2 Tbsp. ground cinnamon

Preheat oven to 350°.  Grease a 9x13 baking dish (I use butter) or lightly coat with non-stick spray. In a small bowl, combine 1/2 c. sugar and the cinnamon.  In a large mixing bowl beat the cream cheese until smooth and creamy.  Add the egg, remain 1/2 c. sugar and vanilla.  Beat until smooth and completely incorporated.  Sprinkle 1/2 of the prepared cinnamon sugar mix in the bottom of the baking dish.  Open 1 can of crescent dough and lay flat on a lightly floured surface.   No need to roll out, just lightly press out with your fingers to make the dough about the size of the 9x13 dish.  Pinch the seams together until it is a solid rectangle. Lay the dough on top of the cinnamon sugar.  Pour the cream cheese mix over the crescent dough and spread evenly.  Open the 2nd can of crescent dough, again pressing out a little pinching the seams to seal.  Lay over the top of the cream cheese batter.  Sprinkle remaining cinnamon sugar mix over the top.  Bake for 30-35 min. until the edges are golden brown.  Cool completely before cutting.  I think these are better when they have been chilled for a few hours before serving and my husband thinks they are best the next day!

recipe source:  JoyfulMommasKitchen

CROCK POT SWEET GARLIC CHICKEN

This is a really great crock pot recipe! Serve over rice, baked potatoes, pasta or wrapped in a tortilla! 

CROCK POT SWEET GARLIC CHICKEN

4-6 chicken breasts (frozen or thawed)

3/4 c. brown sugar, packed

2/3 c. vinegar (I used apple cider vinegar)

1/4 c. lemon-lime soda

2-3 Tbsp. minced garlic

3 Tbsp. soy sauce

1 tsp. black pepper

2 Tbsp. corn starch

2 Tbsp. water

3-4 green onions, chopped for garnish (optional)

Spray a 5 or 6 quart crock pot with non stick spray (or line it with those AMAZING crock pot liners you can buy).

Put the chicken in the bottom of the crockpot.

In a medium mixing bowl combine the brown sugar, vinegar, soda, garlic, soy sauce and pepper.  Mix well.

Pour over the chicken, cover and cook on low for 6-8 hours, or on high for 4 hours.

When done, remove the chicken to a large plate and cover with foil to keep warm.

Pour the sauce from the crock pot into a medium size sauce pan.  
Bring sauce to a boil. 
Mix together the water and cornstarch. While sauce is boiling slowly whisk in the cornstarch mix, and continue whisking until the sauce has thickened, usually 1-2 minutes. Remove from heat and let cool for a couple of minutes (remember that the sauce will continue to thicken while it cools).
  
Pour the sauce over individual servings of the chicken or you can mix all the chicken into the sauce-however you like it!
  
Enjoy!

Cookie Dough Truffle Bites and Perfect Dipping Chocolate Recipe

Every person I know has a small guilty pleasure-eating chocolate chip cookie dough...it's just so good! 
This recipe is one of those marvelous Pinterest finds, is  quick to put together, and has just 5 ingredients!  You gotta love that!
It's a great treat for a girls night out, a get well basket, bridal shower, or a thank you for that special friend!
These truffles taste just like chocolate chip cookie dough but are safe to eat without worry of food poisoning from raw eggs.  They freeze really well, so you can make a batch and enjoy a few every day! Just let them sit out for 10-15 minutes before inhaling them!

COOKIE DOUGH TRUFFLE BITES

1 c. butter, softened

1 1/2 c. packed light brown sugar

1 tsp. vanilla extract

2 c. flour

1 c. miniature chocolate chips

1 1/2 c. Perfect dipping chocolate (optional)

(see the recipe below)

In a large mixing bowl cream the butter and sugar together until light brown and fluffy.
Add remaining ingredients and mix very well.
Roll the dough into 1" balls (about the size of an un-shelled walnut). I started out rolling the bites by hand, but with time pressures, I switched to a cookie dough scoop to speed up the process.

Refrigerate until firm, 30 minutes or longer (I left mine overnight because my schedule got too tight to finish all at once, and they were absolutely perfect).
At this point they are ready to eat, but you can also drizzle melted chocolate over them, or dip them in a delicious chocolate coating..  I've made these a couple of different times, and I like them all three ways-plain, drizzled, and dipped!
I've added my recipe for homemade dipping chocolate (that tastes so much better than chocolate candy coating) below.

PERFECT DIPPING CHOCOLATE

1 1/2 c. semisweet chocolate chips (use pure chocolate chips)

2 Tbsp. Crisco shortening (no substitution)

Directions:
Remove the chilled candy from the refrigerator about 10 minutes before coating (dipping cold centers can result in cracked coating).
Place the chocolate chips and shortening in a 2-cup measuring bowl.

Place in the microwave and on 50% power, heat for 30 seconds, stir gently, and repeat the process until the chocolate is melted and smooth.  Stir and stir between heating times because the chocolate may appear un-melted, but it will surprise you how quickly it smooths out (do not use butter, margarine or oil).

If you are unsure of using this method, here are the original directions for this recipe I've had for years.

~Place the bowl into a larger bowl which contains very warm water (about 100-110 degrees) the water should reach only halfway up the 2-cup bowl with the chocolate (DO NOT LET EVEN 1 DROP WATER MIX WITH CHOCOLATE!).

Stir mixture constantly with a small spatula until the chocolate is melted and the mixture is smooth (this should take about 16-18 minutes).
If the chocolate becomes too thick for dipping, place the bowl containing the chocolate over the top of a bowl that has very hot water in it.  Stir until the chocolate has thinned back to the consistency you want.~

This method is obviously a pain, so you can also melt the chocolate in a double boiler, which is far easier-lol.
TIPS ON HOW TO WORK WITH DIPPING CHOCOLATE.
Avoid all types of moisture when melting the chocolate, any steam or drops of moisture can cause the mixture to "seize" or become very firm, crumbly and grainy.   If this occurs it can be corrected by stirring in 1 tsp. shortening for each 2 ounces of melted chocolate.Store the chocolate tightly wrapped in a cool dry place, do not refrigerate.

Recipe source for the cookie dough bites: DisneyFamily.com

Almost Guilt Free Cake Batter Dip

Of course I found this recipe on Pinterest, and the title of the pin {Skinny Cake Batter Dip} immediately caught my eye.  I love a treat that doesn't make me feel guilty for consuming extra calories and fat, but then, in truth that has never stopped me from eating up all the goodness.  This recipe excited me because I could see real possibilities with it, and HELLO~3 ingredients!

ALMOST GUILT FREE CAKE BATTER DIP

1 box (10.5 oz.) Funfetti Cake mix

2 c. fat free vanilla yogurt

1 c fat free frozen whipped topping, thawed

Graham Crackers, Nilla Wafers for dipping

(just pick whatever you like most!)

In a large bowl, combine the cake mix and yogurt.  Use an electric mixer to combine well.  Add in the thawed whipped topping, mix until everything is well incorporated.  Cover and chill for 2 or more hours.

That's it!  Serve with your choice of dipping items.

Note:  as this dip sat out, the little 'confetti' pieces in the cake mix started to "melt". Each time it was stirred, the colors seemed to streak through the dip.  I think kids would be over~the~moon happy with this dip! 

I served this dip at a Bunco game night with all my fun girlfriends to see what their opinions would be.  It was a thumbs up. It's addicting.  The more you eat, the more you seem to want (notice the Scooby Treats we used as our dippers, there were no graham cracker sticks at the store that day but it made for great commenting and laughter!).

I used a recipe calculator to figure the basic nutritional information for the recipe:
If you would like to check out the recipe calculator, you can find the link here: SPARKPEOPLE.COM

Nutritional Info

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 70.2

• Total Fat: 1.5 g
• Cholesterol: 0.5 mg
• Sodium: 103.0 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 0.1 g
• Protein: 1.2 g

The serving size was calculated at 4-5 Tbsp.

Think of the fun possibilities with this recipe-simply mix it up by using other cake mix flavors.  How about spice cake with gingersnap dippers?  Chocolate fudge cake with Nilla wafer cookies?  Strawberry cake mix with graham crackers?  Oh the idea's people will come up with...

Recipe source: The Pursuit of Happiness Blog

Crock-pot Creamy Chicken Taco's and Nacho's

Heaven bless Jamie @ Jamie Cooks it Up!  I love her blog and have tried many of her recipes.  However, this may be my favorite one yet!
It's easy to throw together, delicious, and just perfect!
I actually found this recipe via Pinterest, but when I saw it was from Jamie, I knew I would try it immediately.  I've made this dish several times now, my family are big fans! We've used it for taco's, nacho's and this delicious taco soup!

Creamy Chicken Taco's

5 FROZEN boneless chicken breast

1 1/2 c. salsa (mild or medium)

2 (10.75 oz.) can's condensed cream of chicken soup

2 1/2 Tbsp. taco seasoning mix

1 Tbsp. maple syrup 

(pure syrup is best, but regular works too)

1 tsp. lime juice

1 Tbsp. butter

1/2 c. sour cream 

Line the inside of your crockpot with a liner or spray with non-stick spray.  Place the frozen chicken breasts in the bottom of the crock.
In a medium size mixing bowl combine the salsa, soup, taco seasoning, maple syrup and lime juice. Mix well.
Pour over the chicken breasts.
Cover and cook on LOW for 7-8 hours, or on HIGH for 4 hours.
At the end of the cooking time, shred the chicken between two forks, then stir in the sour cream and butter. Cover and cook for 1 more hour.
Serve in soft or hard shell tacos, with tortilla chips or use in taco salads. Be sure and include all of your favorite toppings.

*This recipe makes a large batch. For a family of 4, it is enough for 2 complete meals.

Recipe source: Jamie's crock-pot creamy chicken taco's

5 ingredient Crock-pot chicken & Stuffing

I love a recipe that takes about 5 minutes to prepare, cooks in the Crock-pot, and is ready and waiting by dinner time.  then the fact that this recipe only has 5 ingredients is SUPERB, and then the extra awesome thing about this dish is the cooking time-in the crock-pot, READY IN 4 HOURS!

I discovered this recipe on Pinterest (where all good recipes have been coming from the last few months).  The original post can be found at The Pursuit of Happiness Blog, also known as teamtadventures.blogspot.com which is cool, because Lisa has an alias.

This is a great recipe for all busy households, and pretty dang economical too.

5 INGREDIENT CROCK-POT CHICKEN & STUFFING

4 fresh or frozen (thawed) chicken breasts

1 (6 oz.) box of Stove Top Stuffing Mix, unprepared

1/2 c. sour cream

1 (10.75 oz.) can condensed cream of chicken soup

1/2 c. water

In a medium size mixing bowl combine the sour cream, soup and water.  Mix well.
Place the chicken breasts side by side in the bottom of the crock-pot.  Season the chicken breasts with pepper & garlic powder. 
Spread the box of stuffing mix over the chicken breasts, then pour the soup mix over the top.

Cook on LOW for 4 hours*.
*Check your chicken with an instant read thermometer, it should read 165 degrees or higher -the short cooking time is a bit unusual for a main dish meal cooked on low*

That's it! 
One of the added bonuses of this recipe dish is the shorter cooking time.  If you've ever forgotten to prepare and start your crock-pot dish, you will appreciate this recipe. You will still have time to make it when you realize you remember! LOL~