Recipes

I have been trying different recipes lately off of pinterest that are really good that I thought I would share.  The apple pie recipe is not a pinterest inspired one, but I was asked to share it :)!!!

Here is the recipe for Baked Spaghetti.  I just copied and pasted it straight from the pinterest blog that I got it from, hence the website in the middle of the pictures.

I baked cheesy garlic bread to serve with it. The kids had seconds...so I know it was good.

Ingredients:
Reynold's Wrap
1 (8oz) package of cooked spaghetti
2 tablespoons of butter OR margarine
1 cup grated Parmesan cheese, divided
1 (24oz) carton ricotta cheese
1 lb ground beef
1 jar of preferred spaghetti sauce
1 (8oz) package shredded mozzarella cheese

Directions:
1. Preheat oven to 400 degrees F. Line a 13x9x2 inch baking pan with Reynolds Wrap.
2. Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir to coat. Arrange spaghetti in an even layer in foil-lined pan. Spread ricotta cheese over spaghetti. Sprinkle with 1/2 cup Parmesan cheese. Brown ground beef, drain; add pasta sauce. Mix. Spoon over cheeses. Top with mozzarella cheese and remaining Parmesan cheese.
3. Cover with non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

AUNT BECKY'S APPLE CRISP (PIE):

5 tart apples
3/4 c sugar or 1/4 c sugar and 1/2 c brown sugar
1 tsp ground cinnamon
1/2 c flour
1/2 c butter
1/4 c water
2 pie crusts

-Peel, core, and thinly slice apples; arrange in the pie crust
-Mix sugar, cinnamon, flour, & butter in a bowl.
-Pour water over apples and sprinkl sugar mixture over all.
-Place the other pie shell on top and cut slits into it.
-Bake at 350 for 30-40 minutes.

Serve warm.
PIZZA ROLL:
I used the pizza dough in the refridgeration section at the store.  Roll it out flat.

Spread a thing layer of pizza sauce all over the dough.

Sprinkle mozzarella cheese all over and layer with pepperonis.  Next, sprinkle with shredded Parmesan cheese. You can use grated from a can if that is what you already have on hand...but you can buy the shredded Parmesan in a bag.

Then lightly sprinkle with Italian Seasoning.  Also add a sprinkling of garlic salt or garlic powder.

It is ready to roll up now :)!! Once rolled up, brush some melted butter over the top.  Bake at 375 for 15-25 minutes.  So yummy and so quick.

SHRIMP:


Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min

CHICKEN ALFREDO ROLL-UPS... (so good that I have made twice recently)

To make 6 roll-ups, I used:

8x8" glass pan

6 lasagna noodles

alfredo sauce

2-3 chicken tenderloins

Italian seasoning

Mozzarella, Parmesan or whatever cheese you like

 

*** I am not all fancy smancy, so I used the jar of alfredo sauce instead of homemade.

Prep pan by spraying with a little bit of non-stick spray and pour some alfredo sauce in to just cover the bottom of the pan. Start cooking the chicken with a little bit of Italian seasoning, and it helps to start boiling a pan of water for noodles at the same time.

When chicken is done, cut into small (slightly smaller than bite-size) pieces and split into 6 piles. When the water is at a rolling boil, drop in noodles and cook for about 8-10 minutes (or until al dente). Drain and rinse with cold water to prevent them from sticking to each other. (*Very Important!*) Lay out the noodles on some wax paper & blot dry with a paper towel.

Spread a little bit of alfredo sauce over each noodle. (Don't put too much or it will make a bigger mess for you to clean up later.) Sprinkle a little bit of Italian seasoning. Take one of your little groups of chicken and try to spread them out evenly over the noodle. Add a little bit of cheese. To roll up, start at one end and roll the noodle over the toppings. They can be hard to handle if they weren't dried. You won't be able to roll them tight and will have to lift the noodle a little over the chicken, otherwise you will end up pushing all the toppings out the other side.

Place the roll-up in the pan, seam-side down so they don't come undone. Once they are all in the pan, pour some more alfredo sauce overtop & try to get in between the roll-ups so they won't stick together. Sprinkle a little Italian seasoning if you want, then add cheese on top. Then bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

 (I also copied this straight from the webpage that pinterest took me to)

 

OMG And this is the COCONUT DREAM cake recipe that is omg good!!!

INGREDIENTS

Vegetable oil, for misting the pan

Flour, for dusting the pan

1 package (18.25 oz) plain white cake mix (my favorite is Duncan Hines)

1 cup milk

1/2 cup cream of coconut, plus more cream of coconut for brushing the baked layers

3 large eggs

Frosting:

2 cups sour cream

1 3/4 cups sugar

1 container (8 oz) frozen whipped topping, thawed (Cool Whip)

3 1/2 to 4 cups sweetened flaked coconut

Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended. Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place to pans on that rack and one in the center of the rack above.

Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first.

While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer. Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.

Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up. While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.

To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish.

This cake can be stored in the refrigerator for up to one week.

 

PAULA DEAN MEXICAN CASSEROLE: (actually made this last night)

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Ingredients          

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

Directions

Preheat oven to 350 degrees.
In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

CHICKENROLL UPS (made these tonight)

First, I boiled 2 chicken breasts.

Meanwhile,  let a block of cream cheese thaw out.

I mixed the cream cheese with a bag of cheddar and Monterey jack cheese mix and some salt and pepper.

 

Shred the chicken once it is cooked and mix with the above mixture.  Then place on big crescent rolls and rolled them up. Oh, and then brushed them with melted butter and topped them with bread crumbs.  Bake at 350 for 20-25 minutes.

 

The kiddos even enjoyed these and there was enough left for Heidi to take some for lunch tomorrow.