Mozzarella Skillet Spaghetti

Mozzarella Skillet Spaghetti 1 lb (450 g) lean ground beef 1 garlic clove, minced 2 cups sliced mushrooms 1 cup chopped onion 1 cup chopped green bell pepper 1 28 oz can tomatoes, undrained 1 cup water 12 oz broken spaghetti 1 1/2 tsp Italian seasoning 1 tbsp balsamic vinegar or Red wine vinegar 1 Pinch of salt 2 cups light shredded Mozzarella cheese 1/4 cup light grated Parmesan cheese Chopped fresh basil, (optional) In a large skillet sauté beef over medium-high heat, breaking it up with a spoon; drain off any fat. Add garlic, mushrooms, onion, green bell pepper, Italian seasoning and salt. Cook stirring occasionally, for about 5 minutes or until vegetables have softened. Stir in diced tomatoes, water and broken spaghetti; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for about 15 minutes or until pasta is tender. Stir in balsamic vinegar, mozzarella and Parmesan cheese; stir until cheese is melted. Serve sprinkled with fresh basil (if using).

Creamy Crock-pot Chicken and Broccoli Over Rice (or noodles)

Creamy Crock-pot Chicken and Broccoli Over Rice (or noodles) 3-4 boneless chicken breasts 1 10 oz can cream of chicken soup 1 10 oz can cheddar soup 1 14 oz can chicken broth 1/2 teaspoon salt 1/4 teaspoon garlic salt seasoning 1 cup sour cream 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes) 1 cup shredded cheddar cheese Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. Serve over steamed rice (or noodles) and sprinkle with cheese. 4-6 servings

HERSHEY BAR CAKE

HERSHEY BAR CAKE 1 box devils food cake mix 8 oz. cream cheese softened 3 c powdered sugar 1 stick butter softened 8 oz. cool whip 1 tub milk chocolate icing Prepare and bake cake as directed on box. (2 round cake pans) Filling: Mix and cream the butter and cream cheese. Add powdered sugar and fold in cool whip. After cake is completely cooled split layers (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut, then use unwaxed dental to pull through the layer and make a wonderful even cut.) and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. Now, if you have any filling left over you can mix it with the icing. It’s what we do. Then ice entire cake with the chocolate icing. You will be able to put a thick layer of filling between the layers

LEMON GOOEY BARS

LEMON GOOEY BARS 1 box lemon cake mix 1/2 cup butter (1 stick), softened 1 egg 1/2 cup sweetened condensed milk (I use fat-free) 1/2 cup white chocolate chips Preheat oven to 350F. Line a 9x9 baking pan with foil and spray with cooking spray. Mix butter with a mixer (hand or stand) until smooth. Mix in cake mix and egg; beat until combined. Note: if you use a hand mixer it will take a long time to come together. Just keep on mixing until you get a thick cookie dough. Press 2/3 of the cake mixture in the bottom of the prepared pan. Sprinkle white chocolate chips over the top and drizzle the sweetened condensed milk over the top of the chocolate. Break up the remaining dough and crumble it over the top of the bars. Press lightly to seal. Bake for 28-33 minutes, until slightly browned. Cool completely before cutting. (It helps to refrigerate them after they’ve reached room temperature.) Note: you can do this in a 9x13 pan by using the whole can (14 oz) of sweetened condensed milk and 1 cup of white chocolate chips, but the bars will be thinner. Baking time will also need to be adjusted.

Taco Bake

Taco Bake 1 lb Ground Beef 1 pkg Taco Seasoning 2/3 Cup Water Chili Cheese Corn Chips- to taste 1 Can Cheddar Cheese Soup 1/2 Cup Milk 8 to 12 oz Shredded Mozzarella Toppings as desired Brown ground beef and prepare as taco meat according to the seasoning package (using water). Pour enough fritos into a 9 x9 pan to cover the bottom. Top with taco meat. Combine soup and milk in a sauce pan and heat through until smooth. Top taco meat with cheese sauce. Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired). Bake at 350 degrees for 10-15 minutes until bubbly. Serve over lettuce and with desired topics.

HAWAIIAN MILLIONAIRE PIE

HAWAIIAN MILLIONAIRE PIE 2 Ready-Made Graham Cracker Crusts 1 (8 ounce) package cream cheese, softened 1 Large Container of Cool Whip 1 Large Can Crushed Pineapple (drained) 1 8 oz jar Maraschino Cherries (chopped & drained) 1 Can Eagle Brand Sweetened Condensed Milk 1/2 Cup Chopped Pecans 1/4 Cup Lemon Juice Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping. Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours. Makes 2 pies

Easy salsa recipe

Easy salsa recipe 1- 14 oz can diced tomatoes 1- 10 oz can orginal Rotel 1/2 small onion, roughly chopped 1 clove garlic, peeled and smashed 1/2-1 jalapeno, seeded or not (depends on how spicy you like it) 1 teaspoon honey 1/2 teaspoon salt 1/4 teaspoon ground cumin small to medium size handful of cilantro, washed juice of 1 lime Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.