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

 

 

 

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

 

 

 



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

 



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



Macaroni and Cheese with Spicy Sausage

If you haven't yet found "the perfect"

recipe for homemade Mac. and Cheese,

you my friend have just found it!

 

Macaroni and Cheese with Spicy Sausage

16-17.5 oz. Cooked Macaroni Pasta

1/2 C. Butter

3 TBSP. Flour

1 3/4 C. Milk

1/4 C. Heavy Cream

4 oz. Cream Cheese-softened

1 tsp. Salt

1/2 tsp. Pepper

1/2 tsp. Garlic Powder

1/4 tsp. Onion Powder

2 C. Shredded Sharp Cheddar Cheese

1 C. Shredded Mozzarella Cheese

1 lb. Spicy Italian Sausage~ cooked & drained

Start by boiling the water and cooking the pasta.

While that is cooking you can start on the cheeses sauce.

In a sauce pan mix butter, flour cooking for 1 minute.

Then add in the milk, cream and seasoning. Whisk until smooth.

Add in the cream cheese and stir until melted.

The mixture will start to thicken.

Stir in the remaining shredded cheese,

continue to stir until melted and blended.

Drain pasta transfer to a large bowl and pour cheese sauce

over pasta. Finally sprinkle cooked sausage

 pieces in, stir and serve.

 

Dinner at it's finest!

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

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

Slow Cooker Pork Chops & Scalloped Potato's

I am a HUGE Fan of Slow Cooker Meals.

I love the fact that I can place something

into the slow cooker in the morning....

 leave the house for work,

then return to my home with all the work

 of Dinner done. Plus it is only 1 pot to clean!

This dish had very little prep.

Slow Cooker Pork Chops w/ Scalloped Potato's

 4 Boneless Pork Chops

6-8 Potato's~peeled and sliced

1 Med. White Onion~ Sliced

1 (10.5 oz.) Cream Mushroom Soup

1 C. Heavy Whipping Cream

1/2 C. Milk

Salt/Pepper~ to Taste

1/2 tsp. Paprika

1 C. Shredded Cheese~Pizza Blend

1 TBSP. Chopped Chives

Brown both sides of your pork chops

in a skillet, set aside.

Mix together the soup, milk,cream, 

seasonings, cheese and chives.

Place your slow cooker on High heat.

Lightly spray the pan with cooking spray.

Place the onion sliced on the bottom of the pan.

Add a layer of the sliced potato's.

Place your browned pork chops over the 

first layer of potato's. Spoon a third of the soup

mixture over the meat. Now you are going to

add another layer of potato's & sauce.

repeat until all potato's and sauce are gone.

Cover and cook on High for 4 hours.

Or on Low for 7.

Delicious,

Lark 

Pasta with Sausage and Fresh Tomato's

This is one of those meals that you

think, why didn't I think of making this

years ago? It's simple, quick and

everyone likes it. A Win - Win kind of meal!

I will say I am not a huge fan of store

bought Alfredo sauce, yet when you add

in the fresh garden tomato's it really

does seem to add a TON more flavor.

Pasta w/ Sausage and Fresh Tomato's

1 lb. Italian Sausage~ cut into pieces

1 (16 oz.) Radiatore Pasta

2 (15oz.) Bertolli Garlic Alfredo w/ Parmesan Cheese

4 Lg. Fresh Garden Tomato's~ diced

1 C. Shredded Mozzarella Cheese

In skillet Cook sausage until no longer pink.

Drain on paper towel, set aside.

Cook pasta according to box directions.

Pour sauce into skillet that you cooked

the sausage in to warm. Add the sausage

into the sauce, along with the diced tomato's.

Once the pasta is cooked and drained.

 Add the  hot pasta to the sauce.

Stir to coat well. Last stir in the shredded

mozzarella cheese until melted.

Serve warm.

Country Pork Roast ~cooked in Slow Cooker

Oh My Heck it is so HOT outside! 

Summer is my least favorite 

season of all. (don't hate me)

I just don't do the humidity

or weather that is above 80

degree's...ha, ha I know, I know

why do I live in Nevada then?

Well I hate the Snow more. 

Anyway..back to the recipe~

In this HOT heat I really do NOT

want to heat up the house

any more than it already is.

That is where the Slow cooker

comes is very handy!

Country Pork Roast in a Slow Cooked

4 lb. Boneless Pork Roast

1(14.5oz.) Chicken Broth

1 (2.75oz.) Pkg. Country Gravy Mix

1 Envelope Onion Soup Mix

1 tsp. Minced Garlic

Pepper

Cooked Brown Rice

Mix the soup mix, gravy mix and broth

together. Place in slow cooker, add in pork roast.

Place on High Heat for 4 hours.

Serve over cooked brown rice.

Week Night Madness,

Lark

Spicy Sausage & Beef Meatballs

I am more than happy to share with y'all this great

meatball recipe. In fact it is so good, this is the recipe

I adapted for High School cooking class.

Even the kids LOVED it!

Spicy Sausage/Beef Meatballs

1/2 lb. Spicy Pork Sausage

1/2 lb. Lean Ground beef

1 Eggland's Best Egg

1/3 C. Milk

1/2 C. Progresso Seasoned Panko bread Crumbs

1/2 tsp. Salt

1 tsp. Oregano

1 TBSP Italian Seasoning

1/2 tsp. Garlic Powder

1 tsp. Pepper

1/2 tsp. Crushed Red Pepper Flakes

1/3 C. Grated Parmesan Cheese

Preheat Oven to 400

In a large bowl combine all ingredients together.

Roll into desired size balls.

Place onto a cooking sheet pan,

bake for 15 minutes then flip over to

bake other side for another 15 minutes.

(cooking time will vary depending on size of meatballs)

You can also freeze these before or after baking.

They will keep in the freezer for up to a month.

Spice up your life,

Lark