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

 

 

 

Butternut Squash Soup

A light cool crisp breeze in the air,

leaves changing colors, pumpkins

lining the porches..... It's FALL!

Fall time blesses us all with a

new bounty of veggies~ Squash.

I am finding out just how many

new recipes I can come up with

using all the different varieties.

This is a very simple soup

that is bursting with flavor.

Give it a try and see.

 

Butternut Squash Soup

3 TBSP. Olive Oil

1 Medium White Onion~ diced

4 TBSP Garlic ~ minced

2-3 lbs. Butternut Squash~ peeled/diced

6 C. Chicken Broth~ (I use low sodium)

1 TBSP. Curry Powder

1/2 tsp. Salt

1 tsp. Cracked Black Pepper

 

In a large stock pot heat oil, onion

and garlic until tender. Add in remaining ingredients.

Bring to a boil, stirring occasionally until squash

is tender. (About 15 minutes) Remove from

heat.  Puree ~ If you have an immersion blender

it will be a snap! If not, no worries.... you can use

a blender. Just make sure to only do a small

amount at a time due to the heat.

Simple huh? You can serve with a dollop

of sour cream & parmesan cheese if desired.

Happy Fall Y'all!

Lark

 

 



Cheesy Corn Chowder

 I love Soup.

I can eat it all year round.

But there is just something about

having a cup of warm soup when the

weather has a chill in the air,

that makes me smile.

This is a very simple chowder to make.

So why not make a double batch now,

and freeze some for another day? 

 

Cheesy Corn Chowder

1 Lg. White Onion~ diced

2 Stalks of Celery ~ diced

1/4 C. butter
4 TBSP All Purpose Flour

3 C. of Fresh Corn OR 2 (15 oz.) Cans of Corn

4 Lg. Red Potatoes ~ cubed/boiled

3C. Chicken Broth

3 C. Milk

2 C. Shredded Sharp Cheddar Cheese

*Optional~ Crisp Bacon pieces

 

In a large Stock pot, sauté onion

and celery in butter until tender. Add Flour, slowly
stir in milk whisk until thickens.

Add in remaining ingredients.

Make sure you stir continually until the

cheese is melted. Turn on low for another

10 minutes. Serve warm.

 

Warm Soup on Chilly nights.

Lark 

 



Hashbowns and Ham Casserole

I know what your thinking....

this is just ANOTHER breakfast

casserole's like all the others.

Well the answer to that is Yes and NO!

There are no fancy ingredients added.

It can be made ahead of time,

however it surely isn't necessary.

In fact I like it better if made fresh

the same morning you plan to serve it.

So....what makes this casserole so

different? And will make you want to make

it and taste it for yourself?

It is ALL in how you cook the ingredients.

That simple.

Let's get to the recipe, shall we?

 

Hash brown and Ham Casserole

4 Cups Hash browns~*

*I like to bake potatoes then shred.

However you CAN use frozen hash browns.

Just make sure they are thawed!

2 Cups Cooked Ham ~ diced

1 Med. White Onion ~ diced

1 (4oz.) Diced Green Chilies

3 TBSP Flour

1 C. Half/Half

4 Eggs

1 1/2 Cup Shredded Sharp Cheddar Cheese

Salt/Pepper

Butter

 

Preheat oven to 350

Start by melting 4 TBSP butter, pour over

the fresh (or thawed) hash browns, stir

until well coated. Add in salt/pepper to taste.

Now FRY in a skillet or cast iron until

brown and crispy. Place into a lightly sprayed

9x9" pan. Return back to the skillet

to saute' onion, chilies and ham until

onions are fork tender. Now place this

mixture over the hash browns in the pan.

In a small bowl beat together the

eggs, flour and half/half and cheese.

Finally pour this over all the other

ingredients in the pan.

Bake for 40 minutes, or until

golden brown around edges.

Let stand for 10 minutes before

serving. You are going to be amazed

at just how much flavor cooking your

ingredients before assembling them makes.

ENJOY!

Lark 

 

 

 

 



Cheesy Mushroom Pork Chops

Week night meals don't have to be

boring. This country casserole is

going to be a favorite around your

table I am sure. You can switch out

using chicken instead of pork chops

if you want to mix things up a bit too.

 

Cheesy Mushroom Pork Chop's

4 Boneless Pork Chops

1 sm. Onion~ sliced thin

1 lb. Fresh Mushroom's ~ sliced

1 (10.75 oz.) Cream of Mushroom Soup

4 Stick's String Cheese

1 1/2 C. Panko Bread Crumbs

1/4 C. Butter Melted

*Salt, Pepper, garlic powder, onion powder

*a dash of each per your taste

 

Preheat oven to 375

Place the sliced onion in the bottom of a

9x9 pan. Place pork chops over top.

Sprinkle your seasoning over meat.

Spread soup (do not dilute) over meat,

layer the mushrooms next.

Strip pieces of the string cheese, and

place over mushrooms.

As you can see, I have picky eaters that do

not like mushrooms, so I did half with out.

Finally sprinkle the bread crumbs over

top and drizzle with the melted butter.

Cover with foil, bake for 40 minutes.

Remove foil then continue to bake for

another 15-20 minutes.

A Fully Fed Family means

they are a HAPPY Family!

Lark

 

 

 



Green Chilie Rice Casserole

This can easily be considered a

main or side dish. It would be great

served along side some Beef Enchilada's
You could also add a little "zip" to
your morning, by adding this into your
breakfast burrito!

Green Chilies Rice Casserole
1 C. Uncooked Rice ~
* you can also use 2 C. left over rice
2 C. Shredded Monterey Jack Cheese
2 C. Sour Cream
1 (4 oz.) Diced Green Chilies
4 TBSP. Butter
Salt/Pepper to taste.

Preheat oven to 350
Cook Rice according to package.
(or use left over rice)
Mix rice with the sour cream, chilies,
salt and pepper. Spoon half of mixture
into a lightly sprayed 8x8 pan.
Top with half of the cheese, repeat
a second layer with remaining
ingredients. Dot the top with butter,
Place in oven for 5-10 minutes
or until warmed through.
OLE'!
Lark



 

Jalapeno Popper Stuffed Chicken Tenders

This picture says it all.

These are loaded with cheese

goodness that will make the whole

family beg for more!

You can make these with a full

size chicken breast if you are wanting

a larger portion. But I am warning you

they are VERY FILLING!

I made them using tenders because I

wanted to serve them as a finger food

while watching football!

I also baked a few of these instead of frying

them. They turned out great!

 

Jalapeno Popper Stuffed Chicken Tenders

*This filling filled 10 tenders*

10 Skinless Chicken Tenders

1 (8oz.) Cream Cheese~ softened

1/2 C. Sharp Shredded Cheddar Cheese

3-4 Jalapeno Peppers~ seeded/ minced

1 TBSP Frank's Hot Sauce

1 tsp. Garlic~ minced

1/2 tsp. Salt

1/4 tsp. Onion Powder

2 C. Seasoned Panko Bread Crumbs

Oil ~if you choose to fry them

 

Start by blending the cream cheese,

cheddar cheese, jalapeno, hot sauce,

garlic, salt and onion powder together.

Cut a slit into each chicken tender,

making sure not to cut all the way through.

Fill each with the cheese jalapeno mixture.

Next Roll them into the panko

bread crumbs, securing with a

couple of toothpicks.

Continue until all tenders are breaded.

At this point if you can decide if you

would rather bake or fry.

If baking you will need to place them

on a baking sheet in a 400 degree oven

baking for 15 minutes, turn each piece

over and bake again for another 15 minutes.

make sure the chicken is no longer pink.

For frying you will need to pour about

a cup of canola oil in a skillet,

on medium heat. Place tenders in hot oil,

cook for 3-4 minutes on each side.

Drain excess oil off on paper towels,

remove toothpicks before serving.

Sounds like a WIN to me!

Lark

 

 

 

 

 

Creamy White Mushroom Sauce~ Smothered Chicken and Pasta

This is a basic white gravy with the added

richness of mushrooms and garlic.

You can also serve this over top some

grilled pork chops or a great steak.

Our family loves it served over pasta.

Yet I had some left over sauce that I

saved to use later on in the week,

this time I served it with rice.

It reminded me of mushroom risotto!

 

Creamy White Mushroom Sauce

1 (8oz.) Sliced Button Mushrooms

4 TBSP. All Purpose Flour

3 TBSP Butter

1 tsp. Garlic~ minced

1 C. Chicken Broth

1 C. Whipping Cream

1 TBSP Dijon Mustard

 

In a saucepan sauté  the butter and garlic.

Place the mushrooms and flour

into a plastic bag, toss to coat

the mushrooms.

Add them to the saucepan.

Whisk together the broth, cream

and Dijon mustard. Pour into the

saucepan, stirring until sauce thickens.

Now it's time to smother a grilled

chicken breast atop a bed of pasta.

*OR You choose a new combination

of how  to serve up this  creamy

 comforting mushroom goodness.

Crazy about Mushrooms,

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



Pulled Pork Sliders

This meat is so tender and juicy.

You don't even need to add anything

to the bun to make these sliders

melt in your mouth.

Y'all wont believe how easy it is

to make this marinated meat.

Just 2 Ingredients!

 

Pulled Pork Sliders

1(16oz.) Root Beer

4 lbs. Pork Roast

Dinner Rolls

 

Place your pork roast into your

slow cooker, pour root beer over

top of roast. Cover, set on low

heat setting and cook for at least 6 hours.

I like to let it cook over night.

Shred with forks, serve on a dinner roll.

 

Weeknight meal perfection.

Lark



Loaded Spinach Skillet Frittata

Have you ever noticed that during the hot

Summer days, you just don't ever want to

prepare a recipe for dinner that requires

you to turn on your oven?

At least that is how I feel.

(Yet, I seem to crave those dishes)

This recipe does call for the use of your oven,

however you only need in on for 15 minutes!

I can handle that!

If even 15 minutes seems like to much,

you can always serve this up for

breakfast!

 

Loaded Spinach Skillet Frittata

8 Egg's

1/2 C. Milk

1/2 lb. Fresh Spinach~ torn in pieces

1 (4oz.) Diced Green Chilies

1/2 C. Diced Cooked Ham

1/4 C. White Onion~ diced

1/2 C. Fresh Tomatoes ~ diced

1/2 C. Fresh Mushrooms~ sliced

1 C. Colby Jack Cheese~ shredded

Salt/Pepper to taste

 

Preheat oven to 450

In a 12" cast iron skillet place your

chilies, ham, onion, mushroom and

spinach. Cook on medium heat stirring often

until spinach is wilted and veggies are tender.

Then add in your tomatoes.

In a bowl beat together the eggs, milk

and salt/pepper.  Pour into the skillet,

you will NOT stir! Sprinkle the shredded

cheese over top. Turn down heat, and cook

until the egg around the edges of pan

are set. Then place into your oven and

bake for 15 minutes. **making sure the

center is cooked all the way through.

Let set for 5-8 minutes before serving.

ENJOY!

Lark