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Dine In: S’mores Oreo Ice Cream Pie


S’mores Oreo Ice Cream PieI was in the mood to make an ice cream pie last weekend. I envisioned a S’mores Ice Cream pie, but when I mentioned it to my son, he said, “Oh, with Oreo ice cream?”

Why not with Oreo ice cream? We made a combination S’mores Oreo pie, and it was delicious.

The great thing about ice cream pies is that you can make any flavor combination you want. This particular pie borrows a technique from a famous ice cream dessert, the Baked Alaska. Make sure the pie is super frozen when you put it under the broiler, or it will quickly turn to ice cream soup.

Ice cream pie on Friday nights reminds me of growing up, when a bowl of our favorite frozen flavor was a weekend treat. Start it a day ahead if need be, so it has enough time in the freezer.

S’mores Oreo Ice Cream Pie

Ingredients:
1 prepared graham cracker crust
1 pint Oreo (or cookies and cream) ice cream
1 (8 oz) jar hot fudge
1 cup mini marshmallows
1 cup marshmallow fluff
1/2 cup Oreo cookies, crushed

Directions:
Let ice cream soften, and stir in 1 cup mini marshmallows. Spread into the bottom of the prepared graham cracker crust; freeze until firm. Remove from freezer, and spread a layer of hot fudge over the ice cream. Put back into the freezer until fudge is firm. Preheat broiler in oven to high. Remove pie from freezer; spread with marshmallow fluff. Place under the broiler for 2 minutes or until marshmallow fluff is lightly golden-brown. Sprinkle with crushed Oreos. Either serve immediately or place back in freezer until ready to serve.

Serves 10

Nutritional Information: Calories Per Serving: 354, Calories from Fat: 123, Fat: 15 g (5 g Saturated Fat), Cholesterol: 13 mg, Sodium: 288 mg, Carbohydrates: 56 g, Fiber: 2 g, Sugar: 37 g, Protein: 4 g.

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Dine In: Philly Cheesesteak Sliders


Philly Cheesesteak SlidersThis weekend, Paul made us dinner (twice, actually), and with one of the meals, he served King’s Hawaiian Rolls.

The meal itself was magnificent, but what was totally devoured without a leftover in sight? The Hawaiian rolls. Clearly, all three of my guys love these things.

As for me, I love to make dishes they love, so I searched for more recipes using the rolls. We’ve already done the ham and cheese baked Hawaiian rolls (and they are well-loved, I assure you), but I was looking for something different.

I came across a recipe for Philly Cheesesteak Sliders, so we gave those a whirl last Friday night. They’re quick and delicious, and (you guessed it) they were gone in a heartbeat.

Next time, I might have to make two pans.

Philly Cheesesteak Sliders

Ingredients:
1 pkg King’s Hawaiian Rolls
1 box Steak-umm thinly sliced steak strips
1 green pepper, sliced in thin strips
1 white onion, sliced in thin strips
6 slices provolone cheese
2-3 Tbs mayonnaise
3 Tbs butter, melted
2 Tbs dried onion
salt and pepper, to taste

Directions:
Preheat oven to 350° F.

Melt butter in a small pan; stir in dried onion. Set aside to cool and let onion soften.

Spray a 9 x 13 baking dish with nonstick cooking spray.

Carefully holding the rolls in one sheet, carefully slice through the center, horizontally. Place the bottom of the rolls in 9 x 13 baking dish.

Prepare Steak-umms according to package directions. Remove from skillet. Add onion and pepper; sauté until just tender. They will finish cooking in the oven.

Spread mayonnaise on the bottom of the Hawaiian rolls. Top with beef, onions, peppers and slices of provolone cheese. Sprinkle with salt and pepper.

Top with the remaining half of the rolls.

Pour butter and onion mixture over the sandwiches. Cover with foil and bake for 10 minutes. Remove foil and bake an additional 10 minutes.

Remove from oven; cut into 12 sliders and serve immediately.

Makes 12

Nutritional Information: Calories Per Serving: 400, Calories from Fat: 263, Fat: 29 g, Trans Fat: 0 g (11 g Saturated Fat), Cholesterol: 74 mg, Sodium: 484 mg, Potassium: 56 mg, Carbohydrates: 23 g, Fiber: 1 g, Sugar: 5 g, Protein: 13 g.

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Dine In: Caprese Chicken


Caprese ChickenI decided to bring someone new to date night: chicken.

We don’t eat much chicken, to be honest; Paul likes red meat. A girl can’t live on red meat alone though (actually, I could, but it’s not the most healthy option), so every once in a while, I have to work chicken in the rotation.

I love this caprese version because it brings in all the best flavors of springtime: basil from the bountiful pot on my back porch and fresh Roma tomatoes from the Brookshire’s produce aisle. Splurge on some fresh mozzarella cheese for this delightful dish, but if you can’t find it, it’s fine to get a package of cheese slices from the deli, too.

You can sear these chicken thighs in a pan and then roast in the oven, but you can also grill them. If you use the grill, place the cheese and tomatoes on at the last minute, covering the grill until the cheese is melty and then topping with the basil and sauce before serving.

I love this with a fresh salad and grilled flatbread.

Caprese Chicken

Ingredients:
1/2 cup balsamic vinegar
2 Tbs brown sugar, packed
2 Tbs olive oil
1 tsp dried basil
1 tsp dried oregano
kosher salt and freshly ground black pepper, to taste
8 bone-in, skin-on chicken thighs
2 Tbs unsalted butter
8 oz fresh mozzarella cheese, cut into 8 slices
2 Roma tomatoes, sliced
1/4 cup basil leaves, chiffonade

Directions:
Preheat oven to 400° F.

Combine balsamic vinegar and brown sugar in a saucepan over medium heat. Bring to a boil and simmer until reduced by half, about 6 to 8 minutes. Set aside.

Combine olive oil, basil and oregano. Season chicken with salt and pepper. Using a pastry brush, work the olive oil mixture onto both sides of the chicken.

Melt butter in cast-iron skillet over medium-high heat. When the butter is bubbling, add the chicken, skin-side down, and sear until golden on both sides, about 2 to 3 minutes per side. After the chicken is seared, place on a baking sheet in the oven; roast until cooked through, about 30 minutes. Top each piece of chicken with a slice of mozzarella cheese; broil for about 2 minutes, or until the cheese is melted and bubbly. Remove from oven. Top with tomatoes and fresh basil; drizzle with the balsamic glaze.

Serves 8

Nutritional Information: Calories Per Serving: 337, Calories from Fat: 221.4, Fat: 24.6 g, (9 g Saturated Fat), Cholesterol: 91 mg, Sodium: 239 mg, Carbohydrates: 8 g, Fiber: 0 g, Sugar: 7 g, Protein: 20 g.

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Dine In: S’mores Cheesecake


S’mores CheesecakeLast weekend, under the shade of the elm tree in my backyard, we enjoyed a long-awaited crawfish boil with warm spring sunshine beaming down on us and cool spring breezes blowing.

I say “long-awaited” because it’s been in the works for over a year.

We tried to make it happen during last crawfish season, but schedules never meshed, calendars never coordinated and the crawfish boil never happened.

My friend, Leslie, and I said we were not going to let another crawfish season go by without celebrating.

Celebrate, we did. Ran into a few kinks with the propane heat source, but a little ingenuity goes a long way when you’re hungry and there are 30 pounds of crawfish ready to be eaten.

Speaking of hungry, Leslie baked and brought a S’mores Cheesecake, which didn’t make it until dessert. In fact, we all had our dessert BEFORE dinner, and it was so delicious that I can’t stop thinking about it.

Leslie and I love all things s’mores, so this dessert definitely needed to be what was happening at our crawfish boil.

The cheesecake part was creamy, but not too dense. Even though the flavor was rich, you could definitely manage a second piece (after dinner, this time).

S’mores Cheesecake

Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup brown sugar
1 tsp vanilla extract
5 Tbs butter, melted
3/4 cup semisweet mini chocolate chips
1 cup marshmallows

Cheesecake:
4 (8 oz) pkgs cream cheese, softened
1/2 cup sour cream
2 eggs
3/4 cup heavy cream
3/4 cup white granulated sugar
2 Tbs cornstarch
2 tsp vanilla extract

Topping:
10 oz hot fudge topping, warmed
2 cups marshmallows

Directions:
Preheat oven to 325° F.

Grease a 9-inch springform pan with Crisco, butter or vegetable oil (use something other than nonstick cooking spray). Place the springform pan inside a larger roasting pan with deep edges, like a 9 x 13 baking pan.

Mix the graham cracker crumbs with melted butter, vanilla and brown sugar in the bowl of a food processor. Pulse until well-combined and forms small pea-sized “pebbles.”

Press the mixture into the bottom of the springform pan, including about 1 inch up the sides of the pan.

Sprinkle mini chocolate chips and marshmallows over the bottom of the crust.

Using an electric mixture, beat cream cheese on medium speed until light and fluffy. Add the cornstarch and sugar; mix until well-combined. Add the eggs and beat until thoroughly incorporated. Then, beat in the sour cream, vanilla and heavy cream.

Mix well.

Pour the cheesecake batter over the top of the chocolate and marshmallows; tap the sides of the springform pan gently until evenly spread. Pour water into the roasting pan until it reaches about half the depth of the springform pan. (If you’re worried about water compromising the springform pan, wrap the bottom with aluminum foil before adding the water to the roasting pan.)

Bake for 90 minutes. Do not open the oven door during the baking process.

Turn off the oven and crack oven door. Let cheesecake rest for 10 minutes in the oven before removing it.

Cool on a wire rack for 10 minutes; carefully remove the outer portion of the springform pan.

Chill for 1 hour in the refrigerator.

Preheat broiler to high heat.

Spread warm hot fudge over the top of the chilled cheesecake, and spread the marshmallows across the top.

Place cheesecake under the broiler for about 30 seconds to 1 minute. Remove immediately when the marshmallows are golden.

Cool cheesecake completely; cover and refrigerate for at least 4 hours.

Serves 12

Nutritional Information: Calories Per Serving: 720, Calories from Fat: 346, Fat: 38 g, Trans Fat: 0 g (23 g Saturated Fat), Cholesterol: 138 mg, Sodium: 394 mg, Potassium: 186 mg, Carbohydrates: 86.6 g, Fiber: 1 g, Sugar: 56 g, Protein: 9 g.

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Dine In: Homemade Snack Mix


Homemade Snack MixTonight is another sleepover night, and the last time we did this with a gaggle of boys, I discovered they love a homemade snack mix.

So does Paul.

Seriously, those boys (big and small) can go through POUNDS of snack mix in a weekend. I do not exaggerate.

I should make batches with the entire boxes of cereal, but that would take up way too much time and oven space so I make it in small batches.

The secret is doubling the amount of the seasoning mixture that is called for on a regular recipe. As long as you spread out the mixture liberally enough on the baking sheets and it dries out, the seasoning mixture will absorb, dry, and be flavorful and delicious.

Snack Mix

Ingredients:
2 cups Food Club Rice Squares Cereal
2 cups Food Club Corn Squares Cereal
2 cups Food Club Wheat Squares Cereal
2 cups Rold Gold Pretzels
1 (6 oz) can Blue Diamond Roasted Almonds
12 Tbs butter (1 1/2 sticks)
1/2 cup Worcestershire sauce
4 Tbs Lawry’s Seasoned Salt
4 Tbs Food Club Onion Powder

Directions:
Mix cereals, pretzels and nuts in a large bowl. In a smaller bowl, microwave butter until melted. Add Worcestershire sauce and spices to melted butter. Stir well.

Preheat oven to 250° F.

Pour butter mixture over cereal mixture in large bowl. Spread cereal mixture onto two baking sheets and place into the oven. Bake for 1 hour, stirring and rotating pans every 15 minutes.

Serves 8

Nutritional Information: Calories Per Serving: 427, Calories from Fat: 255, Fat: 28 g, Trans Fat: 0 g (12 g Saturated Fat), Cholesterol: 46 mg, Sodium: 607 mg, Potassium: 273 mg, Carbohydrates: 39 g, Fiber: 5 g, Sugar: 8 g.

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Dine In: Cajun-Stuffed Chicken


Cajun-Stuffed ChickenI was talking to a friend last night about dining out.

We both love to cook, and we’ve found that it’s difficult to find restaurants where we think the food is something better, or something different, than we’d prepare in our own kitchens. That’s not to say I don’t love eating out; I do! It’s always nice when someone else does the work…and the dishes.

Often times, I just like cooking at home. Dining in on Friday night is often a special time with friends and family.

This week, we made these Cajun-stuffed chicken breasts, inspired by a prepared dish from the meat counter at Brookshire’s with our own spin on it.

Cajun-Stuffed Chicken

Ingredients:
4 boneless, skinless chicken breasts
4 Tbs Tony Chachere’s Cajun Seasoning
4 jalapeños
1/4 cup bulk pork sausage
1/4 cup cheddar cheese, shredded
8 slices bacon

Directions:
Place chicken breasts between two sheets of waxed paper, and pound until about 1/2 inch uniform thickness. Sprinkle with Tony Chachere’s Cajun Seasoning on both sides.

Meanwhile, wash jalapeños. Remove stems and ends. Slice through one side of the pepper lengthwise; remove seeds and pith.

Mix sausage with cheddar cheese. Stuff each jalapeño with 1/4 of mixture. Preheat oven to 400° F.

Lay 1 chicken breast at the end of 2 slices of bacon placed side by side. Place stuffed jalapeño at one end and roll up, covering pepper with chicken and bacon. Secure with toothpicks. Repeat with remaining chicken breasts, bacon and stuffed jalapeños.
Place chicken bundles in cast-iron skillet or other baking pan.

Bake at 400° F for about 30 minutes, flipping once, until chicken and sausage are cooked through. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 651, Calories from Fat: 383, Fat: 42 g, Trans Fat: 0 g (14 g Saturated Fat), Cholesterol: 195 mg, Sodium: 1862 mg, Potassium: 716 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 1 g, Protein: 61 g.

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Dine In: Slow Cooker Chicken and Rice


Slow Cooker Chicken and RiceSpringtime means soccer season! (Well, truth be told, so does winter, summer and fall, all but the month of July!)

For some reason, however, soccer season seems more vibrant in the springtime. Maybe it’s the new, neon-colored grass sprouting everywhere, the breeze on the field, the chill of the early morning games or the warmth of the sun on my neck during the afternoon games. Whatever it is, it’s my favorite time for soccer.

Of course, soccer season means a lot of soccer practices and sometimes some really early games (7:30am is too early a lot of Saturdays to be on the field, just sayin’). Often, between multiple practices a week and games, there’s not a lot of time left for cooking. I know a lot of you reading this can relate.

So, that’s where the slow cooker comes in. Whether it’s a practice night, game day or just the end of the work week, it saves me so much work.

The boys love rice dishes. Anything in the slow cooker works for them, and for me, so this has become a family-favorite this spring.

Slow Cooker Chicken and Rice

Ingredients:
4 boneless, skinless chicken breasts
1 large white onion, diced
1 (8 oz) pkg Zatarain’s Yellow Rice Mix, cooked according to package directions
1 cup sharp cheddar cheese, shredded
1 (10.5 oz) can cream of chicken soup
1 (15 oz) can whole kernel corn, drained

Directions:
Spray crockery of slow cooker with nonstick cooking spray. Place chicken on the bottom of the crockery; sprinkle with the onion. Pour the cream of chicken soup over the chicken and onion, and let cook on low for 7 to 8 hours or on high for 3 to 4 hours.

About 30 minutes before serving, stir in the cooked yellow rice, corn and cheese. Stir to combine; warm through and serve hot.

Serves 4

Nutritional Information: Calories Per Serving: 600, Calories from Fat: 288, Fat: 32 g, Trans Fat: 0 g (15 g Saturated Fat), Cholesterol: 212 mg, Sodium: 685 mg, Potassium: 524 mg, Carbohydrates: 11 g, Fiber: 1 g, Sugar: 5 g, Protein: 65 g.

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Dine In: Brisket Chili


Brisket ChiliPaul has very definitive ideas about chili, you know, being native Texan and all that.

He says in Texas there’s only one way to eat chili: meat, tomato sauce and spices. No beans, no onions, no beer, no vegetables or anything else. Texas-purist chili is the only way to go, he’ll tell me.

Well, I didn’t grow up in Texas. Any of the aforementioned items are fair game when it comes to chili for me. Let me just say it now, too. I like beans in my chili.

Have you recovered yet? Good, then let’s move on.

Last weekend, we smoked a brisket. A huge brisket. A brisket that fed four people three times, with some to spare.

I froze the rest of the smoked brisket, and it’s been burning a hole in my freezer ever since. I wanted to use it for chili.

Surprisingly, Paul agreed.

He agreed on the condition that it’s still only brisket, ground chuck, tomato sauce and spices. That’s all. No beans, no onions, no beer and no vegetables of any kind.

Deal.

The chili was amazing (even without the beans). It simmered on the stove for a few hours and made the perfect Friday night meal!

Brisket Chili

Ingredients:
1 lb smoked beef brisket, cut into bite-sized chunks
1 lb ground chuck
1 (15 oz) can tomato sauce
1 pkg Wick Fowler’s 2-Alarm Chili Kit
2 cups water

Directions:
Brown the ground beef and drain the fat. Add brisket and stir until heated through. Add the tomato sauce, water and seasoning packets (except the ones labeled Red Pepper and Masa Flour.)

For hot chili, stir in the red pepper; for medium spice, use half the red pepper. For mild spice, omit the red pepper.

Cover and simmer 30 minutes or until meat is tender.

For thicker chili (the way I like it), stir in the Masa Flour. Simmer 15 to 20 more minutes (or a few hours).

Serves 8

Nutritional Information: Calories Per Serving: 189, Calories from Fat: 85, Fat: 10 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 63 mg, Sodium: 501 mg, Potassium: 218 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 2 g, Protein: 21 g.

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Dine In: Cheesy Olive Potatoes


Cheesy Olive PotatoesPaul made dinner last weekend, and it was amazing, as always. The weather was cold and drizzly, and it was the perfect opportunity to cuddle up on the couch and binge watch some of our favorite shows on Netflix, the ones like “The Killing” that we can only watch if the boys aren’t home.

I think I’ve already told you about the crunchy, oven-baked pork chops he made, but then he made a potato dish I’d never tasted before.

At first, I thought olives were a strange pairing with potatoes. I love green olives, so I went with it.

These potatoes were so delicious. Use a firm russet potato for this dish. We used a softer, Yukon gold, so we ended up with more of a mashed potato consistency (either way was outstanding). Now, Paul loathes mayonnaise. He can hardly stand to even look at it. He substituted butter, softened to room temperature, for the mayo. You do need something to bind the dish together and add a creamy consistency. We used green olives, but you could also use black ones.

These potatoes were the perfect side dish to the crisp pork and delicious the next morning, reheated and served under scrambled eggs.

Cheesy Olive Potatoes

Ingredients:
3 lbs potatoes (about 6 medium), peeled and cubed
1/2 cup white onion, diced
1 lb processed cheese (Velveeta), cubed
1 cup mayonnaise or butter
1/2 lb bacon, cooked and crumbled
3/4 cup ripe green or black olives, sliced

Directions:
Fill a large pot with cold water and add potatoes, making sure there is enough water to cover. Bring potatoes to a boil. Then, reduce heat and simmer for 10 to 15 minutes until tender. Drain the potatoes and let cool slightly.

Mix onions, cheese, bacon, olives and mayonnaise or butter. Toss with potatoes, mixing well to incorporate. Preheat oven to 350° F. Place potato mixture into an ungreased baking dish. Cover and bake for 30 minutes.

Serves 10

Nutritional Information: Calories Per Serving: 466, Fat: 34 g (11 g Saturated Fat), Cholesterol: 43 mg, Sodium: 870 mg, Carbohydrates: 28 g, Fiber: 2 g, Protein: 13 g.

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Dine In: Super Spaghetti


When I ask my kids to help plan menus for the week, I ALWAYS get the same two responses. Tacos and pasta (usually tortellini, sometimes spaghetti).  While those are great suggestions and I appreciate the input and all that, tacos and pasta every week are not good for variety or for my waistline. I love them both, but I need to eat them less frequently than my children, apparently. So, this week is like all others. I’m sitting with my notebook at the kitchen table, a cup of coffee next to me, surrounded by detritus of the week: signed reading logs, castoff envelopes from actual paper mail and a vase of flowers Paul brought me last week with lilies and greenery still holding on. The boys are sitting nearby, probably on an electronic device, and I asked the million-dollar question, “What do you want for dinners this week?” “Tacos!” was Curt’s immediate response. “Spaghetti,” Luke answered.  Perhaps this is not the season of life to force variety into the equation.  So, tacos it is (but we’re making blackened tilapia tacos with a jalapeño slaw) for Tuesday. On Friday, we’ll have super spaghetti, a recipe I found in an old cookbook my friend Jo Anne sent to me last week. I think she got it at a thrift store in the small town where she works (knowing I love to read cookbooks), and it’s an old, yellowed tome, but the spaghetti recipe I found in the book is also all over Pinterest in some form or fashion.  The boys loved it, and it definitely added some variety to our pasta rotation.   Super Spaghetti Ingredients: 16 oz spaghetti, uncooked 1 lb extra-lean ground beef 16 oz jar spaghetti sauce 1/2 cup butter, sliced (divided use) 1 cup cottage cheese  8 oz cream cheese, softened 1/4 cup sour cream 8 oz shredded cheddar cheese  Directions: Preheat the oven to 350° F. While the oven heats, bring a large pot of water to a boil; add salt and spaghetti. Cook until the noodles are al dente, about 8 to 10 minutes. Drain well.  Heat a large skillet over medium-high heat, and add lean ground beef. Brown the beef until cooked through. Drain grease. Mix the spaghetti sauce into the browned ground beef.  In another bowl, combine cream cheese, sour cream and cottage cheese until well-blended (you can substitute ricotta for the cottage cheese). Place a layer of butter slices on the bottom of the pan (or spray liberally with a nonstick cooking spray). Top the butter with half of the cooked spaghetti, and then top that with the cheese mixture. Place the remaining half of the spaghetti over the cheese mixture, and then top with the remaining butter. Pour the meat sauce over the entire dish, making sure all the noodles are covered.   Bake for about 30 minutes. Top with cheddar cheese, and bake for 15 more minutes  or until cheese is melted and bubbly.   Serves 8  Nutritional Information: Calories Per Serving: 651, Calories from Fat: 353, Fat: 40 g, Trans Fat: 0 g (23 g Saturated Fat), Cholesterol: 181 mg, Sodium: 765 mg, Potassium: 567 mg, Carbohydrates: 40 g, Fiber: 1 g, Sugar: 5 g, Protein: 3 g. When I ask my kids to help plan menus for the week, I ALWAYS get the same two responses. Tacos and pasta (usually tortellini, sometimes spaghetti).

While those are great suggestions and I appreciate the input and all that, tacos and pasta every week are not good for variety or for my waistline. I love them both, but I need to eat them less frequently than my children, apparently.

So, this week is like all others. I’m sitting with my notebook at the kitchen table, a cup of coffee next to me, surrounded by detritus of the week: signed reading logs, castoff envelopes from actual paper mail and a vase of flowers Paul brought me last week with lilies and greenery still holding on. The boys are sitting nearby, probably on an electronic device, and I asked the million-dollar question, “What do you want for dinners this week?” “Tacos!” was Curt’s immediate response. “Spaghetti,” Luke answered.

Perhaps this is not the season of life to force variety into the equation.

So, tacos it is (but we’re making blackened tilapia tacos with a jalapeño slaw) for Tuesday. On Friday, we’ll have super spaghetti, a recipe I found in an old cookbook my friend Jo Anne sent to me last week. I think she got it at a thrift store in the small town where she works (knowing I love to read cookbooks), and it’s an old, yellowed tome, but the spaghetti recipe I found in the book is also all over Pinterest in some form or fashion.

The boys loved it, and it definitely added some variety to our pasta rotation.

Super Spaghetti

Ingredients:
16 oz spaghetti, uncooked
1 lb extra-lean ground beef
16 oz jar spaghetti sauce
1/2 cup butter, sliced (divided use)
1 cup cottage cheese
8 oz cream cheese, softened
1/4 cup sour cream
8 oz shredded cheddar cheese

Directions:
Preheat the oven to 350° F. While the oven heats, bring a large pot of water to a boil; add salt and spaghetti. Cook until the noodles are al dente, about 8 to 10 minutes. Drain well.

Heat a large skillet over medium-high heat, and add lean ground beef. Brown the beef until cooked through. Drain grease. Mix the spaghetti sauce into the browned ground beef.

In another bowl, combine cream cheese, sour cream and cottage cheese until well-blended (you can substitute ricotta for the cottage cheese). Place a layer of butter slices on the bottom of the pan (or spray liberally with a nonstick cooking spray). Top the butter with half of the cooked spaghetti, and then top that with the cheese mixture. Place the remaining half of the spaghetti over the cheese mixture, and then top with the remaining butter. Pour the meat sauce over the entire dish, making sure all the noodles are covered.

Bake for about 30 minutes. Top with cheddar cheese, and bake for 15 more minutes or until cheese is melted and bubbly.

Serves 8

Nutritional Information: Calories Per Serving: 651, Calories from Fat: 353, Fat: 40 g, Trans Fat: 0 g (23 g Saturated Fat), Cholesterol: 181 mg, Sodium: 765 mg, Potassium: 567 mg, Carbohydrates: 40 g, Fiber: 1 g, Sugar: 5 g, Protein: 3 g.

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