SPAGHETTI PIZZA PIE

SPAGHETTI PIZZA PIE 1 (6.5 oz) package pizza crust 4 Tbsp. butter, melted 2 tsp. minced garlic 1/2 tsp. kosher salt 1/2 tsp Italian seasoning 4 c. leftover spaghetti (approximate) 1/2 c. pizza sauce 2 c. mozzarella cheese Preheat oven to 450 degrees. Mix pizza dough according to package instructions. Spread on bottom and up sides of lightly greased springform pan. Combine melted butter, garlic, salt, and Italian seasoning. Pour over crust and bake 5 minutes. Remove crust from oven; top with spaghetti (packed down), pizza sauce, cheese, and additional Italian seasoning. Bake 15 minutes or until cheese is melted and edges are golden brown.

3 INGREDIENT NO BAKE PEANUT BUTTER OAT SQUARES

3 INGREDIENT NO BAKE PEANUT BUTTER OAT SQUARES 1 cup peanut butter 1/2 cup honey 3 cups rolled oats Line a 9x9 pan with foil. Spray lightly with non-stick spray. Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine mixture with oats. Press into prepared pan. Place in refrigerator until set. Cut into squares. NOTES I like to store mine in the refrigerator because they can get a bit soft.

Mexican Rice Skillet

Mexican Rice Skillet 1 pound lean ground beef 2 cups chicken stock 1 (15 oz) can diced tomatoes 1 (15oz) can corn, drained and rinsed 1 (15oz) can black beans, drained and rinsed 1 cup uncooked long grain white rice 1 cup onion, finely chopped 1 cup cheddar cheese, shredded 1 packet taco seasoning 1 jalapeño, seeded and diced, optional Toppings: 1 cup sour cream 1/2 cup iceberg lettuce, shredded 1 large tomato, diced 1 avocado, diced Fresh cilantro In a large skillet, brown beef and onions over medium-high heat until meat is cooked and onions are soft, about 5 minutes. Stir in taco seasoning, coating beef mixture evenly. Add chicken stock, canned tomatoes, corn, black beans, and rice, stirring well to combine. Bring to a boil, then reduce heat and simmer, covered, 15-20 minutes or until rice is tender and liquid has absorbed. Top with cheese, cover, and let heat 2-3 minutes, or until cheese has melted. Remove from heat, serve with desired toppings, and enjoy!

Milky Way Magic Bars

Milky Way Magic Bars 1 pouch of sugar cookie mix and what you need to make it (17.5 oz) 2 large milky way bars, chopped into bite sized pieces 1 cup chocolate chips 1 can sweetened condensed milk Preheat your oven to 375. Spray a 9 by 13 pan with cooking spray and set aside. Mix the cookie mix and press it into the bottom of the pan. Top the cookie dough with the Milky Way bars and the chocolate chips. Then pour the sweetened condensed milk evenly over the bars. Bake for 25 to 28 minutes or until the whole top is a golden brown. Let cool. Cut into them and enjoy! Don’t want to use the sugar cookie pouch, check out the sugar cookie layer in this magic bar recipe.

SLOW COOKER GENERAL TSO'S CHICKEN

SLOW COOKER GENERAL TSO'S CHICKEN 3 large boneless skinless chicken breasts (about 2 pounds), chopped into bite size pieces 2 tablespoons oil 1 cup corn starch 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon pepper Sauce 4 tablespoons hoisin sauce (can be found in the Asian section at most markets) 4 tablespoons soy sauce 4 tablespoons rice vinegar 2 tablespoons sugar 1 tablespoon minced garlic (or garlic powder) 2 tablespoons water 1 teaspoon crushed red pepper flakes steamed or fried rice for serving Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 teaspoon garlic powder, and pepper. Add corn starch mixture and chicken pieces to a large zip lock bag. Seal and shake to coat chicken. Add coated chicken pieces to pan. Saute 1-2 minutes until browned. (It chicken will still be raw in the middle at this point, that's okay) In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours. Immediately before serving, Add remaining sauce to the crockpot and stir gently. Serve with rice.

Baked French Toast

Baked French Toast 1/2 cup melted butter (1 stick) 1 cup brown sugar 1 loaf Texas Toast 1 1/2 cup milk 4 eggs 1 teaspoon vanilla powdered sugar for sprinkling 1/4 cup white sugar 1 tablespoon cinnamon warm syrup Melt butter in microwave, then add brown sugar. Stir until mixed. Spread butter-sugar mixture completely over the bottom of a 9×13 pan. Beat eggs, milk & vanilla. Set aside. Layer bread over sugar mixture. Pour half the egg mixture over the bread. Add second layer of Texas Toast (I trimmed the crust off this layer to make it look prettier!) Spoon remaining egg mixture on top of the second layer of Texas Toast. Mix together white sugar and cinnamon, sprinkle over the top of the dish. (I guessed the amount that I used . . . just sprinkle until you feel that you have enough cinnamon sugar covering the toast!) Cover & chill in refrigarater over night, or cover at least six hours if you’re making it in the morning for dinner. Cover with aluminum foil and bake for 20 minutes at 350 degrees. Remove aluminum foil and bake an additional 25 minutes, or until bread is cooked through (will be moist though). Sprinkle with powdered sugar. Serve with maple syrup

Mahogany Chicken Wings

Mahogany Chicken Wings 1/2 cup ketchup 1/4 cup honey 1/2 cup soy sauce 2 cloves garlic or 2 cloves bottled garlic 5 -6 lbs frozen chicken wings Mix ingredients. Pour over wings. Make a single layer of wings on baking sheet. Cook for 1 hour at 400 degrees.