Layered Spaghetti Supreme Pie

I know there are a TON of baked

spaghetti casserole recipes out there.

I know because I have made more than

my share of them. Tell me why do they

always look and sound so much better

than they taste? To me they taste over

cooked and dried out. Never fear....

I am happy to tell you that I have

come up with the BEST baked

Spaghetti recipe EVER!!

Layers of goodness to

satisfy your taste buds.

 

Layered Spaghetti Supreme Pie

1/2 lb. Ground Beef

1/2 lb. Ground Sausage

2-3 Cups Spaghetti Sauce

8 oz. Cream Cheese~ softened

1 Cup Sour Cream

2 Cups Cottage Cheese

2 Cups Shredded Sharp Cheddar Cheese

2 tsp. Italian Seasoning

1 pkg. Spaghetti Noodles

4 TBSP. Olive Oil

 

Preheat oven to 350

* if you want to prepare this in

your Slow Cooker, you will need to set

it on the low setting.

 Boil the spaghetti noodle to

al dente stage, drain and then

toss with the 4 TBSP of olive oil.

Set aside.

In a skillet combine the ground beef

and ground sausage together. You can

add in any of your favorite seasonings

to the meat that you want.

I like to add in powdered garlic and onion,

 cumin and oregano.

Brown until cooked through.

Stir in the spaghetti sauce.

Combine the cream cheese, sour cream,

cottage cheese and seasoning together.

Stir until blended.

Lightly grease a 9x13" pan

or spray your slow cooker.

Place 1/2 spaghetti noodles in the

bottom, spread the cream cheese

mixture over top that evenly.

On top of this, layer the

remaining noodles over top.

Pour sauce and meat mixture

over the noodles and top

(I had extra mozzarella on hand so I used that also)

Cover with foil and bake for 30 minutes.

*For slow cookers, cook for 3 hours on low.

 Remove foil and top with the cheddar cheese.

Return to oven to bake for another

5 minutes or until cheese is melted.

Let rest for 10 minutes before

cutting. Serve with a green

salad and garlic bread.

Mmmmm,

Lark

 

 

 

Chicken and Sausage Gumbo /Cooking Planit Review

Many of you that have followed

along with me on this foodie

journey of mine, are just like me.

In regards to liking to get in the

kitchen and just GO to work.

However I do know that there are

many out there that do NOT enjoy

being in the kitchen. For many it is

a time management issue, perhaps

a lack of confidence, or not

understanding how to coordinate

ingredients together.

This is where the Cooking Planit

web site will help you change all

those little deterrents. Cooking Planit has

asked if I would give their web site a try, then 

share with my readers what I thought about it.

As I logged on for the first time I wasn't quite

sure what it was all about or just how it worked.

SO I thought that I would let them

describe it to:

"Whether you’re a professional chef, working

 mother or single young professional, 

Cooking Planit brings a fool-proof approach to

 cooking great meals on a budget.

 Users can adjust personal preferences and/or

dietary restrictions to weed out any unwanted

 options to bring the best recipes forward.

 From mapping out a menu, to grocery shopping,

to coordinating several dishes in the kitchen....

you are sure to impress your family and friends

 with your new skills."

You have the option of using one of the

many recipes on their site, or you can input

one of your own to help you set up a

plan of action.

I will say in my opinion Cooking Planit  would

be a great site for brand new cooks, beginners.

They make sure to list every step you need to

make. For example if making a garden salad

it would tell you to rise the lettuce, spin or pat dry,

then tell you to cut or tear the lettuce......

Do you understand what I am explaining?

It describes every basic step in

"kindergarten" terms. 

For me, using it took more time, than if I just

went about how I usually prepare my families meal.

I prepared (2) meals using two of the recipes

found on the Cooking Planit site. Following

EACH and EVERY direction they provided.

I then made one of my own recipes

(listed below) using their directions,

then I  prepared it on my own, as I usually

would. I wanted to see if there

 was a time difference.

There was a HUGE time difference!

It took an extra 49 minutes to prepare the

my recipe by using their site.

I felt like I was using up more time checking

on each step, than if I just went ahead and

prepared it.

**I do want to make it clear though, that if you

are NOT a person that feels at home in

the kitchen, Cooking Planit might be the

perfect tool to help you become so.

My first thought when trying out this

site was it would be great for

newly graduated High School students,

or a newly married couple.

It all adds up to what level/skill you

cook at. Go visit Cooking Planit and

see if the simple cooking steps will help

you feel more at ease in the kitchen.
 

Chicken and Sausage Gumbo

8 C. Water

2 C. Chicken Broth

4 Skinless Boneless Chicken Breasts

1 (13oz.) Beef Smoked Sausage~ sliced

1 Onion~ Chopped

4 Celery Ribs~ diced

2 Garlic Cloves~ minced

2 TBSP. Butter

1 C. Flour

1 Stick Butter~ cubed

1 (8oz.) Hunts Roasted Garlic Tomato Sauce

Salt/Pepper to taste
*Cooked Rice to serve with Gumbo

In a large stock pot bring to a boil the

water, chicken, broth, onion and any seasoning

you want to add. I like cumin, chili powder

and garlic powder. I use 1 tsp. each. Boil

for 15-20 minutes or until the chicken

is cooked through and easy to cut.

While chicken is boiling, sauté the

onion, celery, garlic and butter.

For 5 minutes or until fork tender.

Add these into the chicken/broth.

Next take the sliced sausage place

in a  skillet cooking over medium

heat to brown on both sides.

Then add this to the stockpot.
Turn down the heat, simmer for
20 minutes.
Now it's time to make your roux.
in a large skillet melt your butter
over medium/high heat.
Stir in the flour, making sure
not to allow the flour to burn!

Once the roux is browned, you will
take a cup at a time of the broth
in the stockpot, adding to the roux
as you whisk. This will become thick.
Keep whisking to make sure you
don't have any lumps.

Take off heat, and stir in the
tomato sauce. Now add this into
stockpot. (at this point all the
ingredients will be in the pot.
Stir until all the roux is mixed in
and blended well.
It will look a little "thin" however
it will thicken up as you stir.
Let simmer for another 20 minutes
then you are ready to serve over
some steamed rice.

ENJOY!
Lark

Go Register for a FREE
Cooking Planit Account HERE

**You can go HERE for a list of

all 50 Food Bloggers and the dates

of which their giveaway/reviews

will be published.
 

*All opinions in the above post
are solely my own. I was not
compensated for this review.
**Cook ware used in this post
are from the T-Fal Stainless Steel
Non-Stick set.

 



Mmmmm....Meatloaf!

I have been married for 16 years.

I can count on one hand how many

times I have made Meatloaf.

This is not MY choice....

I have a "meat and potatoes" kind of hubby

So it amazes me that he does NOT

like meatloaf. I mean hello, that is

all there is to it! Well I have made

myself as well as some lucky neighbors

meatloaf a few times, trying to find one

that will satisfy my hubbies taste buds.

I am pleased to announce that

THIS recipe has his approval.

 

Mmmmm...Meatloaf

2 lbs. Lean Ground Beef

1 tsp. Cumin

1/2 tsp. Garlic Salt

1/2 tsp. Onion Powder

1/2 tsp. Chili Powder

2 TBSP. Minced Onion

1/2 tsp. Black Pepper

1 C. Seasoned Panko Breadcrumbs

1 Egg

1 (10.5oz.) Medium Rotel Tomato's w/ Green Chilies

1 C. Shredded Mexican Blend Cheese

Preheat oven to 375

in a large bowl combine all ingredients

except the canned tomatoes.

Mix until all ingredients are incorporated.

Puree the can of tomatoes with green chilies.

Pour a third of the pureed tomato's into the

meat mixture. Mix well. Form into

either 1 large loaf or 2 smaller loaves.

Place in a dish, pour remaining sauce

over the top(s) of the loaf.

Bake uncovered for 1 hour.

Cut into the center of loaf to make

sure it is cooked all the way through.

*remember the tomato puree will add a

pink color to the meat, so don't let that scare you.

I like to let the meatloaf rest for about

10 minutes before I slice it to serve.

I find that it holds together better. 

 Enjoy!
Lark



Shepards Pie

This is one of those meals that you

can put together in no time.

Shepard's Pie has become a meal that I know

everyone in the family will eat.

(and THAT is not easy to make happen!)

If you are having company, you

can easily double this recipe to make

(2)  9x13" pans.

 

Shepard's Pie

1 lb. Extra Lean Ground Beef

2 tsp. Minced Onion

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Pepper

1/4 tsp. Salt

1 (8oz.) Tomato Sauce

1 (15 oz.) Cut Green Beans~ drained

3 C. Mashed Potatoes

1 1/2 C. Sharp Cheddar Cheese~ shredded

 

Preheat oven to 350

In a large skillet brown the ground

beef along with the minced onion and

seasonings until no longer pink.

Add the tomato sauce and green beans

to the meat mixture. Stir to combine.

Pour meat mixture into a 9x13" pan.

Spread mashed potatoes evenly over

meat mixture. Top with shredded cheese.

Bake uncovered for 30 minutes.

Fast, Easy and De-Lish!

Lark

 



Gooseberry Patch "Game Day Fan Fare" Cook Book Review & Giveaway!

One bonus of being a Food Blogger

are times like this....getting to review

Gooseberry Patch Cook Books.

If you are ever looking for a

cook book that will give you

"tried & true" recipes, you need

not look any further than the

Gooseberry Patch Cook Book Series!

This new Game Day Fan Fare Cook Book,

is packed with fun foods to serve

ant time of the year.

I chose (3) recipes to share with y'all.

With the Hot Summer months ahead I

wanted to share some recipe that you could

fix for all those backyard BBQ's.

*( Pg. 99~) All Season Coleslaw

1/2 C. Mayonnaise

1/3 C. Milk

1/4 C. Sugar

1 tsp. Vinegar

1/4 tsp. Salt

1/4 tsp. Pepper

16 oz. pkg Coleslaw mix

* I also added in 1/4 tsp. Celery Salt

Place the coleslaw mix into a bowl,

set aside for now. Mix all other ingredients

together in a small bowl. Whisk together until

smooth, Pour over slaw mix.

Toss coat evenly. Cover and chill at

least 1 hour before serving.

 

 *(Pg. 138~) Nana's Baked Beans

1/2 lb. Bacon~chopped

1 Onion ~chopped

1 C. Dark Brown Sugar

1/3 C. Molasses

1/4 C. Worcestershire Sauce

1 TBSP. Mustard

3/4 C. Ketchup

2 (15oz.) Pork and Beans~drained

 

In a deep skillet over medium heat,

cook bacon until crisp; drain.

Add in remaining ingredients, reduce heat

stirring to blend. Transfer beans to a

3 quart baking dish. Bake uncovered

at 350 for 30 minutes.

 

*( Pg. 115~)Teriyaki Burgers

1/4 C. Soy Sauce~* I used Aloha brand

1/4 C. Honey

2 Cloves Garlic~ minced

1 tsp. Ground Ginger

1/8 tsp. Salt

1/8 tsp. Pepper

2 lb. Lean Ground Beef

1/3 C. Mayonnaise

6 Hamburger buns

 

In a large bowl combine the first 6

ingredients together. Reserve 2 TBSP.

of this sauce. Add in the ground beef to

the majority of the sauce. Form into

patties. (I chilled them for an hour before

I grilled them. It helps keep the patty together)

Now combine the mayo with the 2 TBSP.

of sauce. Chill until ready to serve.

Grill burgers on medium heat until

no longer pink in the center.

Spread the saucy-mayo onto buns,

add any other topping you like.

 

 This whole meal was a hit!

Now you can enter to win a

copy of Game Day Fan Fare,

You have (3) easy ways to enter!

 

1.) Leave a comment below naming your

favorite item to take to a BBQ.

2.) "Like" Gooseberry Patch on Face Book.

3.) Follow Gooseberry Patch Blog.

 

* Winner will be announced on 6-18-13

GOOD LUCK!

~Lark

 

All opinions are my own, I was provided will a copy

of this cook book by Gooseberry Patch.



Slow Cooker~Dry Rub BBQ Ribs

These are so simple to make

y'all will be asking yourself why you

haven't cooked them this way before now.

Start with mixing up your dry rub.

DRY BBQ RUB

1/4 C. Fresh Ground Salt

1 TBSP. Fresh Ground Pepper

1/4 C. Brown Sugar

1 TBSP. Garlic Powder

1 TBSP. Onion Powder

1 tsp. Ground Cumin

1/4 C. Paprika

2 tsp. Celery Salt

1 TBSP. Dry Ground Mustard

 

Blend well. Rub into ribs.
*You can use either Pork OR Beef Ribs
with this flavorful Rub. Both are delicious!

Place on a sheet pan.

Place in  oven on a High Broil

for 8 minutes each side.

Then transfer ribs to your slow cooker.

Se on high heat, cook for

4 hours.

Perfect every time.

Ribs with out the heat,

Lark

Slow Cooker Layered Goulosh

As the Hot Heat of Summer

starts to take over, I use my

slow cooker more and more.

Meals like this are family friendly.

 

Layered Goulosh

1 lb. Ground Spicy Sausage

1/2 lb. Lean Ground Beef

1 (28oz.) Spaghetti Sauce

1 (18.5oz.) Rotel Tomato's with Green Chili

1(15 oz.) Cottage Cheese

1 Egg~ beaten

1 TBSP. Italian Seasoning

2 C. Mozzarella~ shredded

1 lb. Favorite Pasta~ cooked al Dente

 

Brown the sausage/beef together.

Place in the bottom of your slow cooker.

Pour half the can of each spaghetti sauce

and rotel over meat. Then layer your par-cooked

pasta noodles over top of the sauce.

In a bowl mix together the cottage cheese,

egg, seasoning and 1 C. of mozzarella.

Spread over pasta. Top off with the remaining

sauces and remaining mozzarella.

Cover and set your slow cooker

on low for 3 hours.

SLOW COOKING~ FAST CLEAN UP!

Lark



Italian Sausage & Beef Meatball's

These meatballs are so

flavorful. You can add them to

pasta, or turn them into a

meatball sandwich. Better yet you

can even serve them plain

 as an appetizer. They are THAT good.

Italian Sausage and Beef Meatballs

2  lb. Ground Italian Sausage 

2 lbs. Lean Ground Beef

2 Lg. Eggs 

1 3/4 C. Panko Italian Style Bread Crumbs

3 Cloves Garlic- minced

1 White Onion- finely chopped

1 tsp. Salt

1/2 tsp. Pepper

1/2 C. Parmesan Cheese~ shredded

1 TBSP Italian Seasoning

 

Preheat oven to 350

Combine all ingredients together, blend well.

Form into desired size meatballs.

Bake on sheet pan for 25 minutes,

turning meatballs half way through baking time.

*These are very Freezer Friendly.

Store in an air tight plastic bag, up to 4 weeks.

Cooking up some Flavor,

Lark

Homemade Corndogs

Some of you know I volunteer

to teach a cooking class at our

local Middle / High School.

(Go Panthers!!)

I am constantly trying to find

recipes I think the kid's

would like to make and eat.

They LOVED these!

Super simple and quick to make.

Give them a try with your own kids

and make Dinner together.

 

Homemade Corn dog's

1 C. Cornmeal

1 C. Flour

2 TBSP. Sugar

2 tsp. Baking Powder

1/2 tsp. Salt

1 Egg~ beaten

1 1/2 C. Milk

2 TBSP. Shortening~ melted

1 Pkg. All Beef Hot Hogs

wooden Skewer's

Oil for Frying

 

Start by heating your oil.

Whisk together the first (5)

ingredients. Then whisk together

the egg, milk and shortening,

add to the dry ingredients.

Thread each hot dog onto a

wooden skewer. Then dip into the

batter, covering the whole frank.

When oil is hot, swirl the corn dog

into the oil before resting it in

the oil.  Rotate to make

sure not to burn on the bottom.

Serve hot with mustard/ketchup.

Hot Diggity Dog!

Lark

 

Farmers Market Quiche w/ Hashbrown Crust

If you are looking for a dish

to impress company with, this is it!

It is a very versatile dish.

I love adding in fresh grown veggies

from my garden or farmer's market.

Just use whatever you have on hand,

or what is in season.

Farmer's Market Quiche w/Hash brown Crust

12 oz. Spicy Ground Sausage

6 Egg's~lightly beaten

1/2 C. Heavy Whipping Cream

1/2 C. White Onion~finely diced

1/4 C. Green or Red Pepper~ diced

2 TBSP. Fresh Parsley

2 C. Sharp Cheddar Cheese~shredded

2 1/2 C. *Shredded Cooked Potato's~

*You can use frozen hash browns

that have been thawed.

4 TBSP. Butter~ melted

Salt/Pepper to taste

**Any other veggies you want to add

Preheat oven to 375

Start by greasing a 9" pie pan.

In a bowl mix together the hash browns,

melted butter, salt/pepper.

Stir until all potato's are coated.

Press into the pie pan forming

a crust on the bottom and sides.

Bake the crust for 20-22 minutes,

or until crust is golden brown.

While crust is baking, add the sausage

onion, peppers in a skillet.

Cook until veggies are tender and

the meat is no longer pink.

Drain of excess grease, set aside.

Combine eggs, cream, parsley and cheese

together. Stir in meat mixture.

Pour over baked crust, return back

to the oven to cook for
25-30 minutes.

Make sure center is "set".

Serve warm with a side of salsa

and sour cream.

Magic Mornings,

Lark

Steak Gyro's with Homemade Tzatziki Sauce

After making the Chicken Gyro's I knew

I had to make a Steak version ASAP.

Now I cant decide which one

I like better. They both are so good.

I hope you will have your own

taste test and see which you like better.

Steak Gyro's

2 lbs. Round Steak~ cut into strips

1/2 C. Olive Oil

4 TBSP. Lemon Juice

3 TBSP. Garlic~ minced

2 tsp. Oregano

1 tsp. Cumin

1 tsp. Onion Powder

1 TBSP. Steak Seasoning

2 tsp. Salt

Tzatziki Sauce

1 C. Plain Greek Yogurt

1/2 C. Sour Cream

1/4 C. Ranch Salad Dressing~ (prepared not dry mix)

2 TBSP. Lemon Juice

2 tsp. Garlic~ minced

2 tsp. Fresh Parsley

1/2 tsp. Salt

1 Cucumber~ remove seed's, Shred

Place all the steak and seasoning in

a large plastic Ziploc bag. Let chill for

at least 3 hours. *However I like to let

it marinade overnight along with the

Tzatziki sauce.

After chilling the meat, you will then

pour the entire contents into a

skillet. Cook steak over medium heat

until no longer pink.

Then all that is left to do is

place the meat, lettuce, tomato, onion

into a fresh pita pocket and top

with the delicious Tzatziki sauce.

DELISH!!

Lark