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

Fritos Candy Bars

This was an interesting recipe to try.  My husband loves Fritos chips so I figured I would be fabulous and make the bars for him, I'm a good wife like that. These are a good combination of the salty-sweet treats that are always popular.

FRITO CANDY BARS

1 (10.25 oz.) bag original Fritos chips

1 c. sugar

1 c. corn syrup

1 c. peanut butter

Coat a 9 x 13 baking dish with non-stick spray.  
Pour the bag of Fritos into the dish and spread out evenly.  
In a large sauce pan combine the corn syrup and sugar; heat over medium until the sugar is dissolved; add peanut butter and stir until the peanut butter is melted and everything is well incorporated. 
Pour the sauce over the chips, try to get all of the coated, you may need to do a bit of spreading, but it's kind of difficult because the sauce is sticky.  
Allow to cool to room temperature, place in fridge and chill for several hours. Cut into pieces and enjoy.  
Store in an airtight container.

As you can see in a couple of the photos, I (almost always) think a treat or dessert can be even better with chocolate, so I tossed some chocolate chips to one end of the baking dish.  My husband preferred the bars without the chocolate, but I thought they were better with. Go figure.

NOTE: I think the bars would be a little better by crunching the chips up a bit and these bars are pretty sticky when served at room temperature, so if you keep them in the fridge they are easier to handle.

Crock-Pot Sausage Cabbage and Beer Stew. Best Ever!

I came across this stew recipe on Pinterest (where else do we all find recipes anymore?), and gave it a try.  Huge hit.  I mean HUGE!  Simple to make and so good on a cold evening with some crusty bread.  Give this a try!

SAUSAGE, CABBAGE AND BEER STEW

for the crock-pot

1 lb.  uncooked bratwurst sausage, sliced

1 lb. potatoes, cubed

2 c. baby carrots, sliced in half

2 celery stalks, diced

1 medium yellow onion, diced

2 1/2 c. beef stock

1 c. German beer (I used Heineken)

2 bay leaves

1/4 - 1/2 tsp. pepper to taste

3 Tbsp. apple cider vinegar

1/2 small green cabbage, chopped

In a 5 qt. slow cooker place the sliced brats, potatoes, carrots, celery, onion and broth.  
Stir to mix the vegetables together.  Add the beer, bay leaves and pepper.  Cover; cook on HIGH for 4-5 hours or on LOW for 6-7 hours. 
1 hour before the stew is ready add the cider vinegar and cabbage.  
Stir well to incorporate, cover and finish cooking.
When ready to serve remove the bays leaves and discard.

Loved it!

Recipe Source: Fantastical Sharing of Recipes

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