Spaghetti Pie

Spaghetti Pie




6 oz spaghetti
2 Tbsp melted butter
1 cup grated parmesan cheese
2 eggs, beaten
1 lb ground beef
1/2 cup chopped onion
1 can (14.5 oz) diced tomatoes
6 oz can tomato paste
1 tsp oregano
1/2 tsp garlic salt
1 cup cottage cheese
1 cup mozzarella cheese

1. Preheat oven to 350 degrees. Grease a pie plate. 
2. Cook spaghetti according to package and drain. Mix with butter, eggs and parmesan cheese.
3. Brown hamburger and onion. Drain. Stir in un-drained tomatoes, paste, oregano and garlic salt. Heat through.
4. Form spaghetti into a buttered pie plate to make crust. Spread cottage cheese over crust and fill with tomato mixture.
5. Bake for 20 minutes. Top with mozzarella cheese and bake 8 more minutes.
Let set 10 minutes before serving. Enjoy!

Hummingbird Cake

HUMMINGBIRD CAKE






Modified from Country Home magazine (2008)

Serves: 12 -16 servings
· Prep/assembly time: 45 minutes
· Baking time: 25-30 minutes
· Cooling time: 15 mintues


Ingredients (cake):


· 3 cups flour (gluten free or regular)





· 2 teaspoons ground cinnamon





· 1 teaspoon baking soda





· 1 teaspoon salt





· 1 cup granulated sugar





· 1 cup packed light brown sugar





· 3 large eggs, room temperature





· 1 cup vegetable oil





· 2 teaspoons vanilla extract





· 1 cup fresh pineapple, crushed (see below)





· 2 cups roasted bananas*, mashed (approximately 4 large or 6 medium-small bananas with peel left on)





· 1 cup chopped pecans





· Parchment paper to line bottom of the cake pan





Cream Cheese Frosting:





· 1 ½ sticks unsalted butter, chilled





· 3-8 ounce packages of cream cheese, chilled





· 1 teaspoon vanilla





· 1 ½ cups powdered sugar, sifted





· 1 ½ cups finely chopped pecans


1. Preheat the oven to 350 degrees.






2. *Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine). Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside. Leave the oven heated to 350 degrees.





3. Butter and flour 3-9 inch round baking pans. Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.





4. In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.





5. In a second large mixing bowl combine the granulated and brown sugar; stir to combine. Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.





6. Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.





7. Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.





8. To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, crush the pineapple. Add the fruit and juice to the batter. Also add the mashed banana and the pecans. Stir just until combined; do not over stir.





9. Divide the batter evenly between the three pans. Tap the pans on the countertop to release any air bubbles and place in the 350 degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.





10. Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. Be sure to peel off and discard the parchment paper.



To Make the Cream Cheese Frosting:






1. Cut sticks of chilled butter into 1 inch pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).





2. Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.





3. Add the vanilla and slowly add the sifted powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.





4. Fold in pecans by hand.

Cake assembly:






1. Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.





2. Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).





3. Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.





4. Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator. Cake best when made the day prior to serving!

Pineapple Orange Banana Popsicles

Pineapple Orange Banana Popsicles Recipe


Makes approximately 10 full-sized popsicles



Ingredients:



2 cups fresh chopped pineapple

3 bananas, peeled

2 oranges, peeled

Method:



Pulse all ingredients together in a blender until smooth. Pour into popsicle molds and freeze until firm.



Ali’s Tip:



These are also great when made with a teaspoon of grated fresh ginger!



Check out the site I found this from here

Hashbrown Egg White Nests

Hash Brown Egg White Nests








Another recipe I want to try from that same sight

Gina’s Weight Watcher Recipes





• olive oil spray

•1/2 cup minced onion

•1 cup shredded potatoes, Simply Potatoes

•dash of garlic powder

•salt and pepper to taste

•1 cup egg whites or egg beaters, beaten

•2 tbsp diced onions

•1/4 cup diced bell peppers

•0.8 oz reduced fat swiss, chopped

•1 oz turkey ham, diced

•dash of garlic powder

•salt and pepper to taste

1.Preheat oven to 375°. Lightly spray a muffin tin with oil spray.

2.Combine potatoes, 1/2 cup onion, garlic powder, salt and pepper.

3.

4.Fill each muffin tin with 1/4 cup of potatoes and press along the side of the tin so that it forms a nest.

5.Bake 35 minutes or until golden brown and edges are crispy.

6.While nests are baking, combine the egg whites with remaining ingredients in a medium bowl.

7.Remove nests from the oven when golden brown.

8.Fill each cup with about 3 tbsp of egg mixture. Return to the oven and bake an additional 17-20 minutes or until eggs are fully cooked.

Makes three servings of two “muffins” each. 134 Calories per serving.



Fat: 1.8g / Carb: 15.3g (Fiber: 1.8g/ sugar .6g)/ Protein: 13.2 g

Banana Yogurt Pops

Found a great new site Recipes Under 400

I am excited about this recipe from there:

•2 bananas


•Fage Total 0% Greek Yogurt

•crushed almonds

•cinnamon

1.Line a tray with parchment paper.

2.Mix the Greek yogurt and cinnamon together.

3.Peel the bananas.

4.Cut off an end off from each banana, then insert the popsicle sticks.

5.Coat the bananas in Greek yogurt and almonds.

6.Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.

Waikiki Meatballs

1 & 1/2 lbs hamburger
2/3 cup oatmeal
1/3 cup minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1 can pineapple tidbits (separate syrup/juice)
1/2 cup brown sugar
2 tbsp corn starch
1/3 cup vinegar
1 tbsp soy sauce

Mix the first 6 ingredients together and form into balls. Bake in the oven on cookie sheet for approximately 20 minutes at 350 degrees. Mix syrup from pineapple tidbits, brown sugar, cornstarch, vinegar and soy sauce; cook over medium heat until thick, stirring constantly.  Add meatballs and pineapple pieces, heating together on low heat. Serve with rice.

I have yet to try this but I don't see why this couldn't be a make-ahead meal.  Cook the meatballs & cool, placing in a large ziploc bag. Make the sauce & cool and place in a medium ziploc bag.  Place sauce bag in larger bag and freeze. Thaw completely and re-heat.

This recipe is not mine but was given to me by one of my pastors, Pastor Teresa. It was SO yummy I actually ate two helpings!!! Yikes!

Pioneer Woman's Favorite Meatloaf

Pioneer Woman does it again...  I can see why it is her favorite and soon to be mine...

Peanut Butter Cookies

3/4 cup creamy peanut butter
1/2 c shortening
1 1/4 c firmly packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375 F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium spped of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.

Flatten slightly in criss-cross pattern with times of a fork. Bake at 375 F for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.

Makes 3 dz cookies.

Creamy Pumpkin Pie

1/2 cup cold milk
1 pkg (6-serving size) vanilla flavor instant pudding and pie filling
1 tsp pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups thawed, whipped topping
1 Graham Crumb Pie crust
In large bowl beat milk, pudding and spice with wire whisk for 1 minute (mixture will be very thick). Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired (whipped topping sprinkled with cinnamon).
Serves 8.

Sweet and Sour Sauce

1/2 c cold water
1/2 c brown sugar
1/4 c vinegar
1/4 c ketchup
1/2 c water
1 Tbsp cornstarch

Mix together the 1/2 c of cold water, sugar, vinegar and ketchup. Mix 1/2 c water and cornstarch. Add this to the first liquid and boil until thickened.

Cabbage/Veggie Soup

6 large green onions
2 green peppers
1 or 2 cand of tomatoes (diced or whole)
3 carrots
1 container (10 oz or so) mushrooms
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix (we didn't use so optional)
1 or 2 cubes of bouillon (optional)
1 48 oz can of V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc. (we used italian seasoning, oregano and lots of black pepper)

Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper into bite sized pieces and add to the pot.

Take the outer leaves off the cabbage, cut into bite sized pieces and add to the pot.

Clean carrots, slice and add.

Slice mushrooms into thick slices and add.
If you would like a spicy soup, add a small amount of curry or cayene pepper now.

You can use beef or chicken bouillon cubes for seasonings as these have all the salt and flavorings you will need.

Use about 12 cups of water (or 8 cups water and the V8 juice), cover and put on low heat. Let soup cook for a long time - 2 hours works well. Season to taste with salt and pepper.


We cooked ours on Low heat in the slow cooker while we were at work. This is a very good and filling soup and it would freeze well.

Freezer French toast

Make your own freezer french toast rather than buying similar commercial frozen ones from the grocery store! Makes 16 slices for quick breakfasts.


5 eggs
1 1/4 cups milk
1 1/2 tablespoons sugar
1/2 tsp salt
16 slices white bread

Heat oven to 500F. Combine eggs, milk, sugar, and salt, mixing well. Dip slices, then place on baking sheets sprayed with non-stick cooking spray. Bake about 5 minutes, until bottom is golden brown. Flip and cook for 2 more minutes. Cool then freeze in single layer. Once frozen (about two hours) they can be packaged individually or placed in a single freezer bag.

To cook: Remove from freezer, and heat in toaster or toaster oven, then serve.

Freezer Hot Sub Sandwiches

Place frozen in the lunch in the morning and it will be thawed by lunchtime! Makes 8 sub sandwiches, can easily double or triple for a month's worth of lunches!
8 individual 6" submarine style buns
Margarine
8 slices meat (salami, ham, etc)
8 slices mozzarella cheese
8 slices cooked turkey or chicken
4 oz crumbled blue cheese (optional)

Slice each bun into three pieces horizontally, spreading margarine in each layer. In the top layer, add turkey/chicken and blue cheese. Bottom layer, add salami/ham and cheese. Wrap and freeze.

Remove from freezer and allow to thaw. Reheat in microwave oven (30 seconds to 2 minutes)

Freezer Garlic Bread

Loaf of french bread
1 cup butter or margarine, softened
2 cloves of garlic, peeled and crushed
Take a loaf of french bread, and make cuts every once inch down the loaf, not cutting quite through the bottom. Soften one cup of butter or margarine and mix with two crushed cloves of garlic. Spread evenly between the slices. Wrap in aluminum foil, then wrap in a large freezer bag.

To serve, remove from freezer and remove plastic wrap. Place in oven preheated to 350 degrees for 15 minutes. Open the foil wrapper to allow steam to vent, increase oven temperature to 450 degrees and heat for another 10 minutes. Serve

Cream Cheese Chicken

1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High.

Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed.

Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours.

Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.

Minty Grape Pops

1/2 cup fresh or bottled lime juice
1/4 cup honey
4 cups red grapes, halved
1/4 cup packed fresh mint

Whisk lime juice and honey in a bowl until honey dissolves. Stir in 2 cups cold water. Spoon grapes and mint into molds. Add lime-honey mixture and sticks. Freeze 6 hours.

Wild-Berry Pops

1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1 cup lowfat plain yogurt
1 cup prepared blueberry juice
2 tablespoons honey
2 tablespoons fresh lemon juice

Blend 3/4 cup blackberries and 3/4 cup blueberries with yogurt, blueberry juice, honey and lemon juice in a blender until smooth. Stir in remaining berries. Pour into molds and add sticks. Freeze 6 hours.

Mexicali Meatloaf

1 lb hamburger
8 oz ground turkey
3/4 cup salsa
3/4 cup soft bread crumbs
1 cup chopped onions
1/2 cup whole kernel corn
1 egg, lightly beaten
2 cloves garlic, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp black pepper
1/8 tsp salt
1/4 cup tomato sauce
1 Tbsp ketchup
1 tsp sugar

Preheat oven to 375 F. In large bowl combine beef, turkey, salsa, bread crumbs, onions, corn, egg, garlic and spices. Mix well and form into loaf. Place in a 9x5-inch loaf pan.
In a small bowl, combine tomato sauce, ketchup and sugar. Spread over top of meat loaf. Cover with foil and bake for an hour, or until meat thermometer inserted into thickest part of meatloaf reads 160F. Uncover and bake for 5 minutes, or until the top browns slightly. Let stand for 10 min.

Freezing:
Line pans with enough over hanging foil to wrap baked loaves for freezer.

Remove cooled loaves from pan. Wrap with a double layer of freezer foil. Thaw overnight. Bake foiled wrapped loaf at 350F for 20 minutes or until hot.

(Costs $0.42/serving)

Cinnamin-Raisin Bread

Dough:
1 cup apple juice
1 Tbsp or 1 pkg active dry yeast
1 Tbsp cinnamon
4 cup all-purpose flour
1/2 cup sugar
1 tsp pumpkin pie spice
1 Tbsp oil

Filling:
1 cup raisins
1/4 cup frozen apple juice concentrate, thawed
1 tsp cinnamon

To make dough: Place apple juice in small sauce pan. Warm over med heat and pour into large bowl. Add sugar and yeast. Stir well. Let stand in a warm place for 5 minutes or until foamy.Add cinnamon, pumpkin pie spice and 2 1/2 cups flour. Stir well. cover and set in a warm place for 30 min, or until doubled in size. Stir oil and about 1 cup of remaining flour, into dough, to make a kneadable dough. Turn the dough out onto a lightly floured surface; knead, adding up to 1/2 cup flour more, for 10 minutes, or until smooth and elastic. Coat another large bowl with non-stick spray. Add the dough and turn to coat all sides. Cover and set in a warm place for 1 hour or until doubled in size.

To make filling:In microwaveable bowl, combine raisins, juice and cinnamon. Microwave on medium power for 5 min, or until thickened. Let cool. Preheat oven to 350F. Coat a 9x5-inch loaf pan with non-stick spray. On a lightly floured surface, roll the dough into a 10x8-inch rectangle. Spread filling over dough, then roll up. Pinch seams to seal. place seam down in prepared pan. Let stand for 5 minutes. Bake for 45 minutes or until golden brown. Remove from pan and cool on a wire rack before slicing.

To freeze: Cool loaf. Place in freezer bag and then wrap in tin foil. Thaw overnight.

Cabbage Roll Casserole

1 1/2 lbs ground beef
1 Tbsp cooking oil
1 onion, chopped
1 tsp salt
1/8 tsp pepper
3 to 5 Tbsp long grain rice
2 large cans tomatoes
3 cups shredded cabbage

In a large frying pan, cook ground beef in oil for 5 minutes. Add onion, salt, pepper and rice. Mix well while gently sauteing. Add tomatoes. Put cabbage in a greased casserole dish and pour meat mixture over cabbage. Do not stir. Bake, covered, for 1 1/2 hours at 325 degrees F. This freezes and reheats well.