Spaghetti Casserole

Another Joyful Mommas Kitchen success! Spaghetti is my go-to-meal and that isn't the case for Andrew but even he was loving this spaghetti dish. This is also a freezer meal and is easy to double in size. You really can't go wrong...

Boil spaghetti noodles according to package directions. Drain and drizzle with olive oil to keep from sticking together.

 Brown beef with onion. Drain.

Return meat to pan and stir in marinara sauce. 

Meanwhile, mix cream cheese, cottage cheese, and sour cream together.

Grease baking dish and layer half the noodles.

Top noodles with 2/3 C Parmesan cheese.

Followed w/ layer of cream cheese mixture.

                                           

Top with remaining noodles.

 Then layer meat sauce on top. Bake for 30 mins, sprinkle 2 C cheese on top then cook for another 15 mins.

Spaghetti Casserole

Ingredients:

• 16 oz spaghetti noddles
• 2 lb jar marinara sauce
• 1 lb ground beef
• 1/2 C chopped onion
• 8 oz cream cheese, softened
• 1/4 C sour cream
• 1 C cottage cheese
• 2/3 C Parmesan cheese
• 2 C shredded cheese (I used cheddar)

Directions:

1. Preheat oven to 350 degrees. Grease 9x13 pan.
2. Boil noodles according to package, drain, then stir with a little olive oil to prevent noodles from sticking together.
3. In a stand mixer combine cream cheese, cottage cheese, & sour cream. Set aside.
4. Brown ground beef and onion until no longer pink. Drain. Add in jar of marinara sauce and stir until combined.
5. Begin by layering half of the noodles in the bottom of your pan.
6. Top with Parmesan cheese.
7. Layer on cream cheese mixture.
8. Top with remaining noodles.
9. Spread marinara sauce with beef over top.
10. Bake for 30 minutes then sprinkle 2 C cheese and return to oven for another 15 minutes.

**If freezing double wrap in foil, thaw overnight, and top with 2 C cheese the last 15 minutes as directed. 

Mexican Corn Chowder

I have to start off by saying that I Love This Soup! It turned out better than I could have imagined! It almost tastes like a taco soup but with chicken and a white sauce. The blog where I found it, Joyful Mammas Kitchen, suggests another name for is: White Chicken Chili. Anyway, this soup is delicious, gluten free, and quick; it takes less than 30 minutes! You have to try it! 

Cook chopped onion and chicken in butter. 

Once chicken is cooked add garlic and cook for a minute. Then add hot water, bullion cubes, and cumin. 

Bring to a boil, reduce heat and simmer for 10 minutes. 

Now combine half & half, cheese, creamed corn, & chilies. Stir until cheese in melted.

Add in fresh chopped tomato before serving. 

Blend tomato into soup. 

Mexican Corn Chowder

Ingredients:

• 3 boneless, skinless chicken breasts cubed (I cut up and used 6 tenderloins)
• 1/2 C chopped yellow onion
• 3 Tbsp butter
• 2 garlic cloves, minced
• 1 C hot water
• 2 chicken bullion cubes
• 1 Tsp ground cumin
• 1 C half & half cream
• 1 C shredded Monterey jack cheese
• 14 oz can creamed corn
• 4 oz can chopped green chilies
• 1 medium tomato, chopped

Directions:

1. In large pot, brown chicken and onion in butter until chicken is no longer pink. 
2. Add garlic and cook for a minute longer. Stir in hot water, bullion cubes (or 1 C chicken broth), and cumin. Bring to a boil, reduce heat and let simmer for 10 minutes.
3. Stir in the half & half, cheese, corn, and chilies. Cook and stir over low heat until cheese is melted. Stir in tomato and serve. 

Oreo Pie

Andrew and I both love Oreos! So when we stumbled upon this little piece of heaven you could imagine how happy we were. If you have ever had and loved Oreo cream cheese balls then this pie will be a favorite of yours. We got an Oreo pie crust as a white elephant gift over Christmas and I finally decided that we needed to make a pie. I found this gem through Pintrest on a blog: My Baking Addiction . This recipe requires no baking and only takes 10 minutes to put together (refrigerate for 2 hrs though)! Don't let this recipe slip by unnoticed!

Purchase an Oreo pie crust.

Smash up 12 Oreos. In another bowl combine cream cheese and sugar and beat together. 

Fold in Oreo cookies. 

Make or purchase whipped cream.

This is more than 2 C, we definitely didn't use it all. 

Fold whipped cream into Oreo mixture. Make sure everything is well blended. 

Spoon mixture into Oreo pie crust. 

Garnish with Oreo crumbs or whipped cream if you desire.

Refrigerate about 2 hrs, until firm.

Oreo Pie

Ingredients:

• 1 Oreo Pie Crust
• 12 Oreo cookie
• 8 oz cream cheese, softened
• 1/3 C Sugar
• 2 C whipped cream

Directions:

1. Smash up the 12 Oreo cookies in a small bowl. 
2. In a medium bowl combine cream cheese and sugar using a hand mixer. Beat until light and fluffy. 
3. Add in the whipped cream and the smashed Oreos. Using a rubber spatula combine gently until well blended. 
4. Spoon cookie mixture into the Oreo pie crust. Garnish top of pie with Oreo crumbs and whipped cream if desired.
5. Refrigerate about 2 hours or until firm.

**Whipped cream is not the same as whipping cream. The cream should be whipped for this recipe. 

Garlic Cheese Bread

My ultimate favorite food is Pizza, seems silly but I love it! So any recipe that has to do with pizza or anything like it I am in heaven. So a big thanks goes out to Lauren's Latest for introducing this garlic cheese bread and bringing a little more happiness into my life. 

 

Cut into breadsticks

Garlic Cheese Bread

Ingredients:

for pizza dough-makes 2-12 in pizza crusts

• 1 C warm water
• 2 1/4 tsp active dry yeast
• 1 tbsp honey (or sugar)
• 2 tsp salt
• 2 tbsp olive oil
• ~3 C flour

for garlic cheese bread-

• 1/2 recipe of pizza dough from above
• 2 tbsp softened butter
• 2 garlic cloves, minced
• 1/4 C grated Parmesan cheese
• 1/4 lb grated mozzarella cheese (I just eye-balled it)

Directions:

for pizza dough-

1. In a mixer bowl, stir yeast and honey into warm water. Sit for about 5 minutes or until bubbles form and mixture foams. 
2. Then pour in salt, oil, and half the flour mixture and begin mixing. Once flour is incorporated, start adding flour bit by bit until you get the pizza dough to a consistency you like (slightly tacky but doesn't stick to your hands).
3. Knead on high for 6 minutes (do not stop it early). Once done, dough should be smooth and easy to work with and the bowl should be clean. 
4. Lightly grease the bowl and dough and cover with plastic wrap. Let rise for 1-2 hrs until doubled in size. 

for the garlic cheese bread-

1. Preheat oven to 500 degrees (I didn't cook mine quite as high) with pizza stone inside (upside down cookie sheet works too).
2. Mix butter & garlic in a small bowl.
3. Spread pizza dough out into a 12-in circle on parchment paper (easier for transferring dough to pizza stone).
4. Spread butter and garlic mixture over dough and top with Parmesan and Mozzarella cheeses. 
5. Bake for 9-10 mins or until cheese is melted and begins to brown. 

Crockpot Mac n' Cheese

Who doesn't love mac n' cheese, well my husband isn't the biggest fan, but other than that who doesn't love the cheesy good stuff? This classic dish involves a crockpot so it cant get much simpler than that. 

Thanks to Moms With Crockpots for sharing this dish!

I will be honest, this is not my favorite macaroni and cheese recipe but it definitely does the trick. 

Cook shell noodles following package directions. Drain and rinse. 

Generously butter the sides and bottom of the crockpot. 

Combine macaroni with remaining ingredients and blend. 

Cook on low for 2 2/2-3 1/2 hrs, stirring a few times. 

Spoon cooked mac n' cheese into a baking dish, sprinkle with a little more cheese and broil for a minute or two. 

The Pictures Really Don't Do It Justice

Crockpot Mac N' Cheese

Ingredients: 

• 8 oz medium shell macaroni (any noodle would probably work just fine)
• 2 teaspoons olive oil
• 1 Cup evaporated milk
• 1/2 Cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 Cups shredded sharp Cheddar Cheese
• 4 tablespoons butter, melted

Directions:

1. Cook macaroni following package directions. Drain in colander and rinse with hot water. Drain well. 
2. Generously butter the sides and bottom of crockpot. 
3. Combine macaroni with remaining ingredients in crockpot and blend. Cover crockpot and cook on low for 2 1/2-3 1/2 hrs, stirring a few times. 
4. Spoon cooked mac n' cheese into a baking dish, sprinkle with more cheese, and put in oven on broil for a minute or two. 

Chicken Parmesan Roll-Ups

My go to meal anytime I eat out is Chicken Parmesan, I don't know what it is but I sure love it! Maybe its the melted cheese, tomato sauce, or the toasted bread crumbs baked in oil...in fact, it is all of those reasons that I love chicken Parmesan! I have made several chicken Parmesan recipes before and all were good but this recipe has been by far my favorite, thanks to The Girl Who Ate Everything... 

Heat 2 tablespoons of olive oil in medium saucepan over medium heat. Add in chopped onion, cook till soft (I ended up having too much onion for just two people but it still tasted amazing). Then add in garlic for about 30 seconds followed by adding diced tomatoes, cook for 5 minutes. Remove from heat and stir in basil.  I didn't have fresh basil on hand so I used dried basil and it worked great. 

Transfer half of sauce in a baking dish (whatever size you have).

You want your chicken thin and flat. If you have chicken breasts cut them in half lengthwise. I had chicken tenderloins from Costco so I flattened them just a little bit and I was good to go (one tenderloin was a perfect size for one chicken Parmesan--plus when it's a tenderloin you don't feel as bad eating 2 or 3 roll-ups). Pat them dry with paper towels (season chicken with salt and pepper if you want). 

  In a bowl combine cheeses and rest of basil. Top the chicken with cheese, leaving 1-inch border at bottom              of chicken. Roll up tightly and place in baking dish seam side down. Reserve a little cheese. 

Top chicken with remaining cheese and remaining sauce. Toss breadcrumbs in oil and then cover chicken (I used normal breadcrumbs). 

Cook for 15-20 minutes at 475 degrees and enjoy!  

If breadcrumbs are browning too fast, cover with foil and remain cooking (I ended up covering mine). 

I served mine over spaghetti just like the restaurants!

Chicken Parmesan Roll-Ups

Ingredients:

• 1/4 C olive oil
• 1 onion, chopped
• 4-6 garlic cloves, minced
• 1 (14.5 oz) can Italian style diced tomatoes
• Fresh basil (or dried)-season to taste
• 1 1/2 C shredded mozzarella cheese
• 1/2 C grated Parmesan cheese
• 6 chicken cutlets
• 1/2 C bread crumbs
• salt & pepper

Directions:

1. Heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat. Add onion, cook for about 3 minutes or until soft. Stir in garlic for about 30 seconds, until fragrant. Add can of tomatoes and simmer for 5 minutes then remove from heat. Stir in basil . Transfer half of sauce into a baking dish. 
2. Combine cheeses and basil in bowl; reserve 1/2 C of mixture. Pat chicken dry and season with salt and pepper. Top cutlets with cheese mixture, leaving 1-inch border at bottom of cutlets. Roll chicken up tightly and place seam side down in baking dish. 
3. Toss breadcrumbs with remaining oil. Top chicken with remaining cheese, remaining sauce, and breadcrumbs. Bake chicken until cooked and crumbs are golden; ~15-20 minutes. If your breadcrumbs get too brown cover dish with foil and continue baking. 

Sun-Dried Tomato Penne Pasta

This great pasta recipe I found on Very Best Baking. It is so easy and quick, 15 mins. I already had mostly everything on hand too which makes going to the grocery store easier. I made the pasta exactly how the recipe stated and it was really good but during this blog post I will give my suggestions on what I would do more or less of. To be really honest, if you didn't want to spend the money on a jar of sun-dried tomatoes then you could do without (kind of defeats the name of the dish, oh well) although the tomatoes add a little extra flavor, it would still be delicious!

First, boil 2 1/2 C of penne pasta (original recipe said 2 C but I thought I had a little too much sauce) according to directions on the package. Two minutes before the noodles are done add in 1/3 C of chopped sun-dried tomatoes. Then drain.

Pasta & sun-dried tomatoes

While noodles are cooking, combine the following in a saucepan on medium to low heat: one 12oz can of Evaporated Lowfat 2% Milk, 2 C of shredded Italian-style four cheese blend (I had a pizza blend of cheese on hand so I just used that), 1/2-3/4 tsp of dried basil (original said 1 tsp), 1/4 tsp garlic powder, and 1/4 tsp ground black pepper.

Evaporated milk, cheese blend, basil, garlic powder, & pepper

   

Occasional stir sauce mixture. Once cheese is melted remove saucepan from heat. Add drained noodles & tomatoes to cheese sauce, stir until combined. 

Combined penne & sauce

Then enjoy! 

We ate it with a buttered toasted baguette sprinkled with Parmesan cheese....so yummy!

The finished product

Sun-Dried Tomato Penne Pasta

Ingredients:

• 2 1/2 C penne pasta
• 1/3 C of chopped sun-dried tomatoes
• 1 (12 fl oz) can of evaporated lowfat 2% milk
• 2 C shredded Italian-style four cheese blend
• 1/2-3/4 tsp dried basil
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper

Directions:

1. Cook pasta according to package directions. Two minutes before noodles are done add in sun-dried tomatoes. Then drain pasta.
2. While pasta is cooking, combine the rest of the ingredients in a saucepan over low-medium heat. Stir occasionally until cheese is melted. Once cheese is melted, remove from heat. 
3. Add drained pasta & tomatoes to cheese sauce. Stir until combined.