Pumpkin Roll

I decided to try and make a pumpkin roll when we had a group over at the beginning of November. I looked at multiple recipes on the internet and ended up coming up with a combination of a few. For the most part, the recipe I used comes from Southern Living, but I made a few changes based on some  recipes that I saw.

Pumpkin Roll

Cake:
3 eggs
1 cup sugar
3/4 cup flour
2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. nutmeg
2/3 cup pumpkin
1/2 tsp. lemon juice

Icing:
1 cup powdered sugar
8 oz. cream cheese
3/4 tsp. vanilla
1/4 c. butter

Coat bottom and sides of 15x10 pan with cooking spray and line pan with wax paper. Spray wax paper with cooking spray (just in case to prevent any possible sticking).

In mixing bowl, beat eggs and then gradually add in granulated sugar. Combine flour and next 6 dry ingredients. Gradually add dry ingredients to egg mixture. Combine pumpkin and lemon juice, and gradually add to mixture. Bake at 375 degrees for approximately 15 minutes or until done. When you remove from the oven, roll cake (leaving wax paper attached to cake)* and let cake cool completely seam side down.

For icing, beat cream cheese and butter. Gradually add powdered sugar and vanilla.

**I recommend once you get the icing mixed to put it in the refrigerator while the cake is cooking. The first time I didn't and it was a lttle too liquidy when I was rolling it in with the cake.

Unroll cake when cooled. Loosen wax paper from cake a little. Spread icing mixture on cake. Reroll, removing wax paper as you roll. Once you are done, refrigerate at least a few hours before serving. Sprinkle powdered sugar, or whatever else you like, on top before serving.

*If you prefer to remove the wax paper before you roll the cake, be sure you put powdered sugar or something on whatever you use so it doesn't stick and end up cracking. A lot of people put it on a towel to roll, but I found that using wax paper worked great and was easy!

Here is a pic of the first one that I made in November. It wasn't the prettiest pumpkin roll ever and it definitely had a few cracks, but it was pretty when it was sliced and it tasted great. I ended up making pumpkin rolls for two Thanksgiving get togethers that we went to, and they turned out prettier the second and third time!! I'll have to take a pic next time and replace this one!

This is great for fall and the holidays!

Pioneer Woman's Perfect Potatoes Au Gratin

I made these potatoes last night for dinner, and I had them heated up again today for lunch. They probably aren't good for you, but they are really really good and I will definitely be making them again!! To get the step by step recipe go to the Pioneer Woman site. She gives great pics and descriptions.

Pioneer Woman's Perfect Potatoes Au Gratin

Ingredients

• 4 whole Russet Potatoes, Scrubbed Clean
• 2 Tablespoons Butter, Softened
• 1-½ cup Heavy Cream
• ½ cups Whole Milk
• 2 Tablespoons Flour
• 4 cloves Garlic, Finely Minced (1/2 teaspoon garlic powder)
• 1 teaspoon Salt
• Freshly Ground Pepper, to taste
• 1 cup Sharp Cheddar Cheese, Freshly Grated (I used mild)

Preparation Instructions

Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

*Picture from Pioneer Woman

Baked Creamy Chicken Taquitos & Creamy Lime-Cilantro Dressing

I made this on Sunday night. I had my doubts for a little while while I was mixing the filling, but they were SO GOOD! I will definitely be making these again. I made most of them using corn tortillas and a few with flour. I ate the corn and Colt liked the corn better too. Go on over to Our Best Bites to get her full recipe with pics. Below is the text recipe.

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder (I used 3x's minced onion because I didn't have onion powder)1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or Creamy Lime Cilantro Dressing.

I made the Cilantro Lime Dressing from the recipe above. It was good but has a little bit of a kick to it. I thought the taquitos were great with no dip at all and Colt dipped them in queso.

Click on the link's above if you want Our Best Bite's step by step recipe for salsa, quacamole or Creamy Lime Cilantro Dressing. I haven't tried the salsa or quac, but below is the recipe for the other dressing. For all you Utah girls that love Cafe Rio, this is supposed to be similar to their dressing. I wouldn't know but in case you love it and want to give it a try, this is supposed to be a good knock-off version!

Creamy Lime-Cilantro Dressing Recipe by Ourbestbites.com 1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet) 1C mayo 1/2 C milk (or buttermilk depending on which packet you buy) 1 lime 2 cloves garlic, roughly chopped 1/2 C roughly chopped cilantro 1/4 C green salsa* hot sauce  Place milk, mayo, and ranch mix in a blender.   Juice the lime in there too, you should get about 2T juice.  Toss in the garlic, cilantro and green salsa.  Blend 'er up.  Sample it and add hot sauce to taste.  Make it several hours ahead of time to allow it to thicken. *A note about green salsa: There are several brands of green salsa available in most supermarkets and they have various degrees of heat.  One of the most commonly seen brands is Hernandez.  Hernandez brand is a lot spicier than any of the others I've tried.  Even their medium green salsa is way too spicy for my liking.  I like to buy La Costena because their  medium is actually really mild.  That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce.  If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!

Sweet Baby Pulled Pork Sandwiches

I made these last night for dinner. I got the recipe from Mikelle's Meals blog. The meat has to cook for the majority of the day but just throw it in and you don't have to worry about it for 8-9 hours and the meat just falls apart. They sauce has a little bit of a sweet taste but not too sweet and were really good. Colt went back for seconds.

Ingredients:

4 lb. Pork Roast or shoulder
2 bottles of Sweet Baby Rays Original barbeque sauce (I used only about 1 to 1 1/2 bottles and it was even a little too much. I also used the smallest pork roast I could find too though since it's just the two of us)Directions:

In a large crockpot place the pork and fill up with water. Cook low for 8-10 hours. Drain liquid and shred pork. Place back in the crockpot and pour 1-1/2 bottle of bbq sauce over the pork. Combine and cook for 1 more hour. Serve on rolls (I used Cobblestone Mills hoagies).

This is great if you want a no hassle, quick meal. I also used the slow cooker liners so there was hardly any cleanup either!

*Picture taken from Mikelle's Meals blog as well.

Tortellini Spinach Bake in Creamy Lemon Sauce

I made this for lunch today and it was really good and easy! Colt even liked it and he is not a pasta kinda guy :) I will definitely be making again sometime, and I may throw in some grilled chicken next time as well. I got the original recipe from Our Best Bites and if you want step by step instructions with pics then click on the link!


Tortellini Spinach Bake in Creamy Lemon Sauce
12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced (I used 1 1/2 tsp garlic powder)2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees.  Fill a large stock pot with water and bring to a boil.  Add tortellini and cook according to package instructions.
Place bacon in a medium sized skillet on the stove-top at medium-high heat.  Cook until crisp.  Remove bacon from pan with slotted spoon and set on paper towels to drain.  Reserve two tablespoons bacon drippings in pan and discard the rest.  Add garlic to pan and cook until fragrant and tender, about 1 minute.  Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth.  Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.
While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon.  Then cut lemon in half and remove juice.  Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.  (Note:  I really love lemon so I added this to my tastes.  If you don’t want as strong of a lemon flavor, I suggest cutting it down to 1 teaspoon zest and 2 teaspoons lemon juice) (I used 1 teaspoon zest and 2 teaspoons lemon juice) .  Continue to stir until thickened, 2-3 minutes.  Remove from heat.
Drain tortellini and place back in stock pot.  Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture.  Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.  Add sauce and gently stir to combine.  Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.
Cover pan with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.  Remove from oven and cool for 10 minutes before serving.
* For a vegetarian meal, omit bacon.
Serves 4-6

Tortilla Soup

I stole this recipe from The Link Home.

It's really good, really easy, and Colt even likes it better than Taco Soup.

Ingredients:

2-3 chicken breasts, boiled and shredded

1 sm. onion, chopped

2 cloves minced garlic

4 oz. chopped green chillies

2 T. olive oil

1 can of Ro-Tel tomatoes

1 can of pinto beans

1 can of whole kernel corn

1 can of beef broth

1 can of chicken broth (use what you boil the chicken in)

1 1/2 c. of tomato juice

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1 tsp. pepper

1 T. A1 sauce

Saute the onion, garlic and green chillies in the oil.

Add everything in a crockpot or cook on top of the stove. I cooked mine on medium low heat on the stove for about 45 minutes to an hour and added the chicken at the very end.

Serve with a dollop of sour cream, shredded cheese and tortilla chips (or in Colt's case.. no sour cream)!

Here's a pic of the finished product, also stolen from The Link Home.

German Chocolate Cake & Coconut-Pecan Filling & Frosting

This is my mom's recipe for German Chocolate Cake. If you don't like coconut, leave them out, or if some like it and some don't make the icing 1/2 coconut and 1/2 not. My mom usually has to do it this way because 1/2 of us don't like it. I halfed the icing for Colt's birthday though assuming some people didn't like coconut and the coconut was the half that was completely gone after the party.

German Chocolate Cake

1 pkg. 4 oz. Baker's German's sweet baking chocolates

1/2 c. water

2 c. flour

1 tsp. baking soda

1/4 tsp. salt

1 c. (2 sticks) butter (softened)

2 c. sugar

4 egg yolks

1 tsp. vanilla

1 c. buttermilk ( or T. vinegar & milk)

4 egg whites

Heat over to 350. Line bottom of 3 (9 inch) round cake pans with wax paper. Microwave chocolate and water in bowl on high 1 1/2 - 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted. Mix flour, baking soda, and salt. Set aside. Beat butter and sugar in large bowl on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture, alternating with buttermilk, and beating after each addition until smooth. Beat egg whites in another bowl on high speed until stiff peaks form. Gently stir in batter. Pour into pans. Bake for 30 minutes or until cake springs back. Immediately run spatule between cakes and pans. Cool 15 minutes and then remove from pans. Remove wax paper and cool on wire racks. Spread Cocunut-Pecan Filling and Frosting on between layers and on top of cake.

Cocunut-Pecan Filling and Frosting

1 can 12 oz. evaporated milk

1 1/2 c. sugar

3/4 c. (1 1/2 stick) butter

4 egg yolks (slightly beaten)

1 1/2 tsp. vanilla

1 pkg. 7 oz. Baker's Angel Flake Cocunut (about 2 1/3 c.)

1 1/2 c. chopped pecans

Stir milk, sugar, butter, egg yolks, & vanilla in saucepan. Stirring constantly, cook on medium heat 12 minutes or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency. Makes about 4 1/2 cups.

It's not the easiest cake to make, but it's not that hard and the part that takes the most time is waiting on it to cool. This is probably one of my favorite cakes and one of the best German Chocolates, to me anyways! 

Easy, Easy Fruit Dip

I also made this SUPER EASY fruit dip when we had a lot of people over and everyone loved it and a few asked me how I made it. I wouldn't even call it a recipe because you really don't even do anything. All you do is mix 1 jar of marshmallow creme and 1 package of cream cheese together and that's ALL! It is really good though, especially with strawberries!

Praline Pecan Crunch

I absolutely love this stuff. Angie Fisk makes it for my dad every year at Christmas. It's very addicting. We had a group of people over a while back so I decided I would try to make it. It was great and super easy!

Here's the recipe:

1 16 oz. box Quaker Oatmeal Squares Cereal (I bought the kind that had a hint of brown sugar)

2 cups pecans (I used a little more because they're my favorite part)

1/2 cup light corn syrup

1/2 cup packed brown sugar

1/4 cup butter (1 stick) melted

1 teaspoon vanilla

1/2 teaspoon baking soda

Combine cereal & pecans in 9x13 pan. Set aside. Combine corn syrup, brown sugar & butter in bowl. Microwave on high 1 1/2 minutes. Stir. Microwave again 1/2 minute to 1 1/2 minutes until boiling. Stir in vanilla & baking soda. Pour over cereal mixture. Stir to coat evenly. Bake at 250 degrees for 1 hour stirring every 20 minutes. Spread on baking sheet to cool. Once cool, break into pieces.

Taco Soup

This is a great recipe and it's easy to double when you need to feed a group. We eat it with tortilla chips, but I've seen a lot of people eat it with cornbread as well.

Ingredients:

Onion (sometimes I just use onion flakes to taste)

1 lb. hamburger meat

1 package taco seasoning

1 package Ranch Dressing mix

1 can Ranch Style beans

1 can Rotel

1 can Diced Tomatoes

1 can Corn

1 can Homany

1 can Water

Brown ground beef and drain. Add all other ingredients and heat.

Cinnamon Apple Coffee Cake

Upside Down Cinnamon Apple Coffee Cake

Ingredients:

1 can apple pie filling

1/2 tsp. cinnamon

1 tube Cinnamon Rolls (I used Pillsbury 8 count)

2 tbsp. butter, melted

1/3 cup firmly packed brown sugar

Mix together apple pie filling and 1/2 tsp. cinnamon.  Spread a thin layer of the filling onto the bottom of a well greased, 9-in. pie pan.  Set the remaining filling aside.

Now, separate the cinnamon roll dough and cut each roll into quarters.

Place the quartered rolls into a large bowl and add remaining apple pie filling.   In a separate bowl, combine melted butter and brown sugar.  Mix well and add to the cinnamon roll/apple filling mixture.  Toss gently to combine.

Now spoon the cinnamon roll mixture over the layer of apples in the pie pan.

Bake at 350 for about 28-32 minutes or until a deep, golden brown. 

Cool for about 5 minutes and then you are supposed to invert onto a serving platter. I didn't invert as you can see in my pic above. I just left it as is. It was still great and looked great!

Now remove the lid from the frosting container and microwave for about 10-15 seconds or until it’s a drizzling consistency.  Then drizzle over the warm coffee cake.

To get the step by step recipe go here!

If you like apple pie, you'll like this. I thought it was GREAT, and my dad said it was good too! Colt's not big on the apples so he wasn't a big fan though!

Chicken Casserole

I've heard this recipe called several different names, and I think everyone has their own version of this recipe. This is the one that my Mamaw used to use and the one that my mom uses.

Ingredients:

1 chicken (cooked and boned) or I just use 3 or 4 frozen chicken breasts most of the time

1 can cream of chicken

1 can cream of mushroom

1 onion (saute in butter)

1 can Rotel

1 pkg. cheese Doritos (I use tortilla chips most of the time)

Shredded cheddar cheese

Cook and bone chicken. Mix soups, Rotel, and onions together. Layer in large dish and bake at 350 until done.

Crescent Chicken

Ingredients:

3-4 chicken breasts, boiled and chopped (or 2 cups)

1 c. shredded cheese

1 can crescent rolls

1 can cream of chicken soup

1 c. milk

Combine chopped chicken with cheese in mixing bowl. Seperate the cresent dough into 8 triangles. Place a scoop of chicken/cheese mixture on the dough. Pinch the ends of the dough together around the chicken making a bundle (it won't be perfect looking) and set in casserole dish. Combine soup and milk in a bowl and whisk until smooth. Pour over 8 crescent bundles. Bake at 350 for 25-30 minutes...make sure dough is cooked.

Chicken Quesadillas

Ingredients:

Tortillas

3-4 chicken breasts

1 pkg. taco seasoning (I use McCormick Original)

Shredded Fiesta Cheese

Butter

Boil chicken until done and then cut into small pieces. In pan, mix chicken with taco seasoning and small amount of water according to directions. Butter tortilla to taste and place in another pan. Flip the tortilla over a few times to warm tortilla. Place chicken mixture on 1/2 of the tortilla.  I  just put on 1/2 side of the tortilla because it's a lot easier to me to prepare like a taco than to try and use two tortillas and flip the entire thing over. I used to lose most of the chicken when I tried to make it with two tortillas. Add cheese on top of chicken to taste. Flip other 1/2 of the tortilla over the top, like pictured below. Flip until done and cheese is melted on inside.

Sopapilla Cheesecake

I made this last weekend while Colt was studying for his biochem test. This is his favorite dessert and he can usually eat a whole one by himself .. no problem! I just split the recipe and made half last weekend.

And this is what it looked like the next morning! And this was all by himself. I had none besides a little while I was mixing and making it! He ate some before bed and got up and ate almost the rest of the pan for breakfast. This definitely doesn't last long around our house!

This is the complete recipe, but it's really easy to half.

Ingredients:

9x13 pan

2 pkg. crescent rolls

2 8 oz. soft cream cheese

1 cup sugar

1 stick butter

2/3 cup sugar (I only use about 1/3)

cinnamon

Pat out 1 pkg. crescent rolls over bottom of pan. Mix cream cheese and 1 cup sugar and spread over rolls. Cover with other pkg. of crescent rolls. Pour melted butter on top. Sprinkle 2/3 cup sugar (I only use about half) and as much cinnamon as you want on top. Bake at 350 degrees for 30 minutes.

This is really good. Colt's best friend, Gerald, usually requests one when he comes to our house to visit too. I took it to their graduation party this past summer, and they hid it so noone else could have any. Colt is serious when it comes to his sopapilla cheesecake and regular cheesecake!

Easy Enchiladas

I make these a lot during the week because they are so fast and easy.. and really good too! It's our go to a lot when we get home late from work/school. A lady that my mom used to work with passed the recipe on to her and she passed it onto me.

Easy Enchiladas

Ingredients:

1 pkg. 16 oz. Chicken or Beef taquitos (all I've ever tried is chicken & I buy the Delimex brand and I just use as many as I can single layer into a 9x 13 pan)

1 jar Ragu Cheesy Alfredo Sauce

1 small can green chilis

shredded cheese

Spray pan & put in taquitos. Pour alfredo sauce in mixing bowl. Mix a little milk in sauce (just enough to get out of the jar). Mix green chilis with sauce & pour over taquitos. Then top with cheese & bake at 350 degrees for 20 minutes.

Ritz Chicken

I'm trying to add recipes on here when I have time, and I hope to eventually have most of my recipes transferred over to here!

This is an easy recipe that I got from Caylin Taylor, Colt's roommate for a semester in college. It's really good, and it's fast and easy to make. Colt likes to dip it in ketchup, but I like it by itself.

Ritz Chicken

Ingredients:

Egg (to dip)

Ritz crackers (I usually use about a sleeve, just enough to coat the chicken)

Garlic Salt

Chicken (3-4 chicken breasts)

Melted butter (about 1 stick)

Break Ritz crackers in pieces and add garlic salt to taste.

Dip chicken in egg, then dip in Ritz crackers to coat. Pour melted butter over chicken and back at 375 degrees for 30-35 minutes.

Chicken Spaghetti - Pioneer Woman Recipe

I made chicken spaghetti last week and  used the Pioneer Woman Recipe, and it was really good. It's similar to my mom and grandma's recipe. Here's the abbreviated version of the recipe. You can click on the link for the step-by-step version. I used one can cream of chicken and one can cream of mushroom instead of two cans of mushroom, I didn't use the bell pepper, I didn't use as much cheese as it calls for, and I used frozen chicken breast instead of deboning a chicken!

Picture from Pioneer Woman

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Difficulty: Easy

Servings: 8

Ingredients

■2 cups Cooked Chicken

■3 cups Dry Spaghetti, Broken Into Two Inch Pieces

■2 cans Cream Of Mushroom Soup

■2 cups Grated Sharp Cheddar Cheese

■¼ cups Finely Diced Green Pepper

■¼ cups Finely Diced Onion

■1 jar (4 Ounce) Diced Pimentos, Drained

■2 cups Reserved Chicken Broth From Pot

■1 teaspoon Lawry's Seasoned Salt

■⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper

■Salt And Pepper, to taste

■1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Dip measuring cup and remove two cups of chicken broth. Cook spaghetti in remaining chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients, except for additional 1 cup cheddar. Add in chicken broth starting with 1 cup. Stir, then add a little more. It probably won't take full 2 cups. It should be stirrable, but not soupy.

Place mixture in casserole pan and top with additonal 1 cup remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 35-45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Baked Spaghetti

I found this recipe from another blogger and tried it out last night. Her step-by-step recipe is here! I thought it was better than regular spaghetti, and I took it for lunch today and it's great leftover too! I made regular spaghetti with an extra cup of spaghetti that I made and the leftover sauce mixture that I had just in case Colt didn't like it, and I shouldn't have even gave him the option because then he didn't even eat this!

Both pictures are borrowed from the Pearls, Handcuffs, and Happy Hour recipe.

 

Ingredients:

16 oz. spaghetti (I would probably make a little more next time)

26 oz. spaghetti sauce

1 ½ lbs. ground beef (I only used 1 lb.)

1 egg

8 oz. sour cream

1 stick margarine/butter

2-3 cups grated cheddar cheese (I used probably about 2 cups)

While the spaghetti is cooking, brown the meat. Drain & return to saucepan and add the spaghetti sauce.When the spaghetti is cooked, drain & return to pan and add the sour cream and butter. I sliced the butter so that it would melt faster & more evenly. I let the pasta cool for about 10-15 minutes and then added the egg. Stir well! Now take the pasta mix & pour it into a greased 9x13 baking dish. Top with ground beef mix & sprinkle with cheese. Bake at 375 for 30-40 minutes or until bubbly.