Easy Spaghetti Sauce

I just made this up last night and I loved it. So did Jeff and he doesn't even really like spaghetti.

1 onion
1 can diced tomatoes (I used the Italian Seasoning kind)
1 can tomato sauce
Ground beef
herbs (I used oregano, basil, and parsley, use what you like)
Zesty Italian Dressing
Cream Cheese


Dice up the onion and saute it with about a 1/4 cup of zesty Italian dressing until the onions are crispy a bit still but starting to get tender. I think this is partly why it was so delicious. Just the smell of this will make your mouth water.

Then toss in the ground beef (as much as you want really, I don't ever pay attention to how much I toss in because I buy in bulk and freeze in smaller portions).

When the hamburger is browned, toss in the tomato sauce and canned tomatoes (I always puree my tomatoes because my husband doesn't like the chunks but either way works). Then add salt, pepper, and the herbs you like to your own taste. Let this simmer for a bit to let the flavors mingle. I let it simmer while I waited for my pasta water to boil and the noodles to cook.

Now, just add about 1/3 of a cube of cream cheese to the sauce right before you serve it. This makes the sauce creamy and delicious. You can even use the less fat cream cheese but I don't believe in that stuff :)

Chicken Enchilada Chili

1 cooked rotisserie chicken (like the ones you get from Costco, Sam's Club, or even your local Smith's)
1 1/2 cups prepared enchilada sauce (the red kind)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (any kind words, I used the mexican flavored tomatoes but whatever you have on hand would taste just fine)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder (I only used 1 and it was enough of a kick for me. If you want it really spicy kick it up a notch with 2 tsp of chili powder)
1 teaspoon cumin


Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. I pureed my tomatoes because, although I don't mind the chunky tomato bits, my husband dislikes them greatly. I think it would be a good idea to puree them because it allowed for a more full tomato base. Add beans (the recipe says to not drain the beans, but I do because I think the liquid in the cans is gross), celery, onion and spices. Stir to combine. Place chicken on top (you are going to want to get all the chicken you can get off of your rotisserie chicken. It really adds awesome flavor!).

Cover and cook on low for 7-8 hours or high for 4 or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. You really only have to cook it as long as the celery and onions are soft, since everything else is already cooked through.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired. Even toss in some chopped up cilantro!

This was a good twist on the standard taco soup. It has a little bit more kick than usual. It is delicious and is also good to use when making homemade nachos! I made it last night and it was a total hit!

Macadamia Key Lime Pie

Crust

1/2 package (15 oz) refrigerated pie crust.(1 crust)

1/2 Cup plus 1 Tablespoon macadamia nuts, coarsely chopped, divided

Filling

4 large limes

1 package (8 oz) cream cheese, softened

1 can (14 oz) sweetened condensed milk

3-4 drops each green and yellow food coloring

1 container (12 oz) frozen whipped topping, thawed, divided

Additional lime slices, for garnish

1. Preheat oven to 450 F. For crust, let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 1 11/2 inch circle. Place crust in pie plate, pressing dough into bottom and up sides. Prick bottom and sides.

2.Coarsely chop nuts . Sprinkle 1/2 cup of the nuts over bottom of pie crust. Bake 10-11 minutes or until crust is golden brown, Cool completely.

3. For filling, zest limes to measure 3 teaspoons zest. Juice limes to measure 1/2 cup juice. Combine cream cheese and sweetened condensed milk; whisk until smooth. Stir zest, juice and food coloring into cream cheese mixture; mix well. Fold in 2 cups of the whipped topping. Pour mixture into crust. Refrigerate at least 30 minutes.

4. Toast remaining 1 Tablespoon nuts over medium heat until light golden Brown, stirring constantly. Remove nuts from pan and cool completely. Garnish top of pie with remaining whipped topping and lime slices. Sprinkle with nuts.

Pumpkin Spice Cookies

1 box of spice cake

1 can 15 oz pumpkin

1 cup chocolate chips

Mix together. Then bake at 350 for 12-15 minutes.

Sparkling Candy Corn Cookies

I saw this on a website and decided to give them a try. I actually just used half of a Betty Crocker sugar cookie mix. So mine are really small but my kids think they are cool and taste yummy. Here is the real recipe.

Mummy Dogs

1 roll/pkg Pillsbury Breadstick dough (12 count)
12 hot dogs
1. Preheat oven to 375 degrees F. Unroll all 12 breadsticks from package. Cut each into 3 equal strips. Take 3 strips, one at a time and wrap around 1 hot dog starting from the top of the hot dog. (Each hot dog has 3 thin breadstick strips around it). Leave a small space towards the top of the hotdog to make mustard eyes. Continue wrapping all dogs then place on a lightly greased baking sheet. Bake for 10-15 minutes or until lightly golden brown.
2. Remove and let cool for 5 minutes. Use mustard or ketchup for the eyes.

Candy Corn Pizza

1 package refrigerated pizza crust dough( I made mine from a box)

1/2 cup shredded mozzarella cheese.

2 Cups shredded cheddar cheese

1/3 cup pizza sauce

1. Preheat oven to 400. Spray round pizza pan with cooking spray. Place dough on pan.

2. Sprinkle Mozzarella in 4 inch circle in center of pizza dough. Sprinkle 1 cup cheddar cheese in 3 inch ring around center circle. Spoon pizza sauce over Cheddar cheese. Create 1 1/2 inch border around edge of pizza with remaining 1 cup of Cheddar cheese.

3. Bake 12 to 15 minutes.

Sludge Cups

1 package(3 oz) blue berry gelatin dessert mix( I couldn't find this one I used lime)

6 clear jars, or small plastic cups

Gummi fish, worms or bugs

1 package (3 oz) grape gelatin dessert mix

1. Prepare blue berry gelatin dessert mix according to package directions. Divide prepared gelatin evenly among jars. Place several gummi fish in each jar and refrigerate, uncovered unitl set. About 2 hours.

2. Prepare grape gelatin dessert mix according to package directions. Pour prepared gelatin over set gelatin. Insert worms and bugs in each jar, allowing them to drape over the edge. Refrigerate uncovered until firm. About 2 hours.

Dee-LICIOUS Pot Roast

I stink at making pot roast. Really, I have NEVER made a good, moist pot roast. Until yesterday. It was a big day.

POT ROAST

Ingredients:
· 5 lb. beef chuck roast
· 1 Tbsp. smoked paprika
· 3 Tbsp. olive oil
· 3 red bell peppers, sliced
· 2 onions, chopped
· 1 carrot, sliced
· 5 cloves garlic
· 1 cup red wine OR beef stock
· 8 oz. can tomato sauce
· 2 tablespoons red wine vinegar
· 2 teaspoons sugar
· 1/2 tsp. salt
· 1/8 tsp. pepper
· 1 tsp. dried marjoram leaves
Preparation:
Preheat oven to 300 degrees F. Heat olive oil in heavy pan over medium high heat. Sprinkle roast with paprika and brown, about 15 minutes total. Place in Dutch oven or any large oven proof casserole dish with a lid and add bell peppers, onions, carrot, and garlic.
In the same skillet used to brown roast, add wine, vinegar, sugar, and tomato sauce, scraping to loosen any brown bits; add pepper and marjoram. Pour over the meat and vegetables and cover. Bake in a 300 degree oven for 4-5 hours.
When the meat is tender, remove and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon and puree in a food processor. Place in a saucepan, add the meat juices and drippings left in the pan and cook over medium heat until thickened, adding salt as needed until the flavor comes alive, about 10-15 minutes.
Slice the roast and spoon the gravy over it.
Serves 8-10

Tex-Mex Chicken and Rice

2 Tbsp vegetable oil, divided
1 can mexican style corn
1 lb chicken
1 Tbsp taco Seasoning
2 Cups uncooked instant white rice
2 Cups chicken broth
1 1/2 cups salsa
2 tbsp cilantro
1 cup shredded cheese

1. Add 1 tbsp of the oil to skillet; heat over medium-heat heat 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until carmaelized on one side. Remove from skillet; set aside.
2. As corn cooks, cut chicken into 1 in pieces. Combine chicken and seasoning mix in bowel. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside.
3. Add remaining 1 tbsp oil to skillet. Add rice; stir untl well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, snip cilantor.
4. To serve sppoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.

Skillet Lasagna

1 jar marinara sauce
3 cups water
8 oz lasagna noodles
1 lb ground beef or sausage
2 garlic cloves, pressed
2 oz Parmesan cheese
2 Tbsp chopped parsley, divided
1 cup ricotta cheese(I actually just use cottage cheese because i usually have that on hand)
1/2 cup shredded mozzarella cheese
1/4 tsp pepper

1. Combine sauce and water in skillet. Cover; bring to a boil.
2. Meantime, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.
3. As noodles cook, place meat into skillet; cook and stir over medium high heat 6-8 minutes or until cooked through. Add pressed garlic; cook 1 minute. Remove from heat. Stir meat into noodles and sauce.
4. Meanwhile, grate Parmesan cheese. Chop parsley; Set aside 1 Tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper in a bowl. Scoop cheese mixture over noodles. Cover skillet and simmer gently 3-5 minutes or until cheese is melted.

This is fast, easy and my whole family really likes it.

Spinach Salad - At. Pam

Spinach Salad



2 bunches of Spinach (1 bag)

2 cans Mandarin Oranges

1 Red apple (dipped in lemon juice)

¾ Cup Craisins

1 Cup Pecan pieces-sugared

4 Tablespoons of brown sugar

1 Cup Pecan pieces

Put in saucepan on med-high heat—stirring constantly until sugar melts—cool before adding to salad

Optional ingredients:

Toasted Almonds

1 Cucumber

Sliced red onion



Dressing: (Make dressing and toss salad just before serving)

1 Cup Olive Oil

½ Cup Granulated Sugar

½ Cup Apple Cider Vinegar

2 Tablespoons finely chopped white onion

½ Teaspoon Paprika

½ Teaspoon Worcestershire Sauce

1 Tablespoon Poppy Seed

Chocolate Cake

1 box yellow cake mix
1 5oz box instant chocolate pudding
1/2 cup sugar
1 cup sour cream
3/4 cup oil
3/4 cup water
4 eggs
1 cup milk chocolate chips

Preheat oven to 350 degrees. Grease bundt pan. Mix all ingredients according to cake mix directions. Fold in chocolate chips. Bake for 55-60 minutes. Cool then invert cake and dust with powdered sugar. Serve with vanilla ice cream---Yummy Very moist

Caramel Bars

CRUST:
3/4 cup melted butter
1 cup flour
1 cup oatmeal
3/4 cup brown sugar
1 tsp soda

TOPPING:
caramels (32 pkg)
3 Tbsp butter
3 Tbsp cream

Bag of milk chocolate chips

Mix all of the crust ingredients and press 2/3rds of the crust mixture in a 13 X 9 greased pan, it looks really thin and bare but id does cook up, don't worry. Bake for 10 minutes at 350. Melt caramels, butter and cream in pan. Pour over baked crust. Sprinkle chocolate chips over the caramel and top with the remaining crust mixture (just sprinkle over it). Bake 15 minutes at 350.

Snake Bite House Salad

The Snake Bite Restaurant in downtown Idaho Falls has a wonderful house salad. It is my favorite lunch. There are two parts to the salad the most important is the Cranberry Salsa that is also good on a turkey or chicken sandwich.

Cranberry Salsa
(makes enough to use with 4-6 salads, and you'll have some to keep for up to one week)
2 cups dried sweetened cranberries, plumped up in a saucepan with just enough water to cover; when it boils, remove from heat and set aside.
1/2 medium white onion
6 or more full sprigs and stems of cilantro, well rinsed to remove all sand
Juice of 1/2 fresh lemon
Cut both ends off the onion, peel and finely dice. Add to a mixing bowl. Chop off the ends of the cilantro stems, then chop the leafs and tender stems (they're too flavorful to discard). Add to bowl along with lemon juice. Pour the cranberries and liquid into the bowl, mixing well. Let cool and refrigerate. Salsa can be served warm, but don't reheat after it's been refrigerated.

Snake Bite Balsamic Vinaigrette
(make as much as you'd like, using a ratio of 3 parts olive oil to 1 part balsamic vinegar)
Dijon mustard, 1-2 tablespoons for every 3 units of oil
Balsamic vinegar
Fresh whole garlic cloves (number depends on your preference)
Extra virgin olive oil
Sugar, few pinches
In a food processor, add garlic cloves and finely chop. Add your proportions of balsamic, oil and mustard. Process until it thickens and becomes a beautiful mahogany brown in color. It should be fairly thick, just slightly thinner than the prepared Dijon. If it's too thick, add a little water to the processor and whirl briefly. The vinaigrette stores well in the refrigerator

Salad
(6 to 8 ounces of greens is about right for four)
Mix your preferred amount of dressing into the greens) (or serve on the side) Thinly slice about 1/2 cucumber or zuchini and criss cross into shoestrings and sprinkle on top of the greens. Add desired amounts of Blue Cheese and last cranberry salsa.

You can add cooked sliced chicken or shrimp before you add the cucumber. I like the chicken warm.