This recipe was just OK. I think the concept of the recipe is a great one especially if you are using leftover spaghetti sauce. The sauce in the recipe is truly its downfall. My family liked the recipe but no one was overly impressed with the sauce. This is one of those recipes that you take the idea behind the recipe and simply replace the sauce. The Italian season was just over the top that’s all I could taste.
I think I will make this recipe in the future, but instead of this sauce I will use leftover Nana’s Spaghetti Sauce instead, or worse case scenario a jarred sauce would work. I think it would be fantastic using a bunch of different cheese’s like, parmesan, mozzarella, asiago, and even some provolone. Yum.
This is a great base idea/recipe but “fixing” the sauce would be a great improvement.
- 2 cups canned diced tomatoes
- 2 cups tomato sauce
- 1 cup water
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh parsley leaves
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons salt pepper combo
- 1 1/2 teaspoons seasoning salt
- 1 1/2 teaspoons sugar
- 2 small bay leaves
- 1 1/2 pounds ground beef
- 8 ounces uncooked pasta
- 1 cup grated cheddar
- 1 cup grated Monterey Jack
- Preheat the oven to 350 degrees F.
- In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
- Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot.
- Simmer for 20 more minutes. Cook the pasta according to the package directions.
- Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes.
- Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
This mac-n-cheese is delicious. It’s a pain to make if you are thinking of boxed mac-n-cheese, but let me tell you its well worth all the work. It’s so creamy and delicious.
This recipe is very decadent and rich. If you are wanting something plain and simple this recipe is not for you. The only I could suggest is leaving out the Gouda cheese, but I wouldn’t!
If you want to serve it right away leave the bread crumbs off and sever right from the stove top. You can’t beat this mac-n-cheese.
- 4 cups Dried Pasta
- 1/4 cup unsalted Butter
- 1/4 cup All-purpose Flour
- 2-1/2 cups heavy cream
- 3 teaspoons Dry Mustard
- 2 ounces Smoked Gouda grated
- 8 ounces Cheddar Cheese grated
- 6 ounces Mozzarella Cheese grated
- 1 teaspoon Seasoned Salt
- 1/2 teaspoon Ground Black Pepper
- Plain Bread Crumbs
- Cook pasta about 4 minutes shy of package directions then drain and set aside.
- In a large pot, melt butter and sprinkle in flour. Whisk together over medium-heat. Cook mixture for five minutes, whisking constantly.
- Pour in milk, and mustard, then whisk until smooth. Cook until very thick. Reduce heat to low.
- Add in cheese and stir to melt.
- Add seasoned salt and pepper.
- Pour in cooked pasta and stir to combine.
- Pour into a buttered baking dish, top with plain bread crumbs, and bake for 20 to 25 minutes or until bubbly and golden on top.
Original Recipe Source
At this time of year my favorite find is Pumpkin Spice anything. I love pumpkin spice latte’ and any kind of hot chocolate. When I found a pumpkin spice hot chocolate I knew I had to give this recipe a try. It’s what I consider the best of both worlds. The recipe certainly lived up to my expectations. It’s thick, creamy and has an amazing pumpkin pie flavor.
The smell in the house while this is cooking on the stove is incredible. This would also work great in a slow cooker. Try serving this recipe throughout the day on Thanksgiving. Your guest will be very happy I know I was!!
This is the doubled recipe. One recipe wasn’t even close to enough I had to double it!
- 5 cups milk
- 2/3 cup hot cocoa mix (no marshmallows)
- 1/2 cup canned pumpkin
- 3 tsp. pumpkin pie spice
- 1 tsp. vanilla
- Pinch of salt
- Whipped cream or marshmallows optional
- In a medium sauce pan over medium low heat whisk together your milk and hot cocoa mix.
- You will want to keep your heat no higher than medium. It’s important that all of your spices to have a chance to mingle in the hot chocolate.
- Add canned pumpkin and pumpkin pie spice.
- Heat until desired temperature is reached.
- Pour into mugs and top with whipped cream and/or marshmallows
I absolutely loved this recipe! It’s simple fantastic! Don’t get me wrong it’s nothing fancy, but that’s what I like about it. I already like Stovetop Stuffing, but this takes Stovetop and fancy’s it up! After it was made no one had a clue that the majority of the recipe came out of a box! Frugal, easy, and fantastic… what more could you ask for?
- 1 medium onions, minced
- 2 -3 stalks celery, chopped fine
- 2 tablespoons butter
- 1/4 teaspoon poultry seasoning
- 1-2 cups chicken broth (or any broth)
- Hot water
- 1 (6 ounce) packages Stove Top-style stuffing mix
- Sauté onions and celery in butter.
- Sprinkle with poultry seasoning.
- Set aside to cool slightly.
- Toss this mixture into your favorite dry stuffing mix.
- Heat broth and set aside.
- Read directions on your favorite stuffing mix box.
- Add enough hot water to the broth to make up the required liquid needed.
- (Omit butter the recipe calls for as it was already used to sauté vegetables.)
- Pour over stuffing/vegetables mixture and mix well.
- Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.
This recipe was a huge hit in our house. Not only was it fun to make, but it was fun to eat too, and it puts a different spin on Jell-O. We have made several different versions since discovering this recipe. It doesn’t matter the flavor of the Jell-O or the fruit you put inside because this recipe will be a hit! I suggest making it up several days before you need it because it takes a bit of time to set.
I love making it for Thanksgiving. Cranberry juice with cranberries, apples, and pineapple. Not that is a delicious recipe for fun food!
· 2 small packages of Raspberry Jell-O (I used black cherry)
· 2 cups boiling water
· 8 oz. can of crushed pineapple
· 1 can of whole cranberry sauce
· 1/2 cup red wine (I guess you could substitute grape juice)
· 1/3 cup chopped walnuts
- Mix it all (except for the nuts) together and pour into a mold.
- Sprinkle with the walnuts when Jell-O starts to set, but isn’t firm (after an hour or two, so they don’t sink to the bottom
- Serve and enjoy!
After Christmas I found a great deal on turkey’s … .10 cents per pound. I got a 20 pound turkey for $2. I knew I couldn’t pass up that deal. I decided to look for a new turkey roasting recipe when I came upon this one.
I must admit this was the best turkey we had ever had. I think the key is to start cooking the turkey with broth already in the roaster. It really helped to steam the turkey. Not only was it full of flavor but it was almost incredibly moist. I don’t think I have ever eaten a turkey so moist.
I will be honest you when I say I am not a big turkey fan, but this turkey was exceptional! I have never had one better!
- 1 (18-20 pound) whole turkey
- 1/2 cup unsalted butter, softened
- Salt and freshly ground black pepper to taste
- 1 1/2 quarts turkey or chicken stock
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey or chicken stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Original Recipe Source
This recipe is really great! I didn’t have a lot of expectations because I have never had sausage dressing. I thought it was great. I didn’t think anyone one else in my house would like it but everyone gobbled it down. The next time I make this I am going to use hot sausage instead of mild I think the hot would be amazing.
It’s a very hearty recipe. I didn’t really follow the original recipe and this is actually a half recipe. It’s really good and easy. I would make it again that’s for sure!
- 1 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
- 4 ounces fresh mushrooms, sliced
- 3/4 cup diced onions
- 3/4 cup diced celery
- 2 cloves garlic, minced
- 2 teaspoons poultry seasoning
- 1 teaspoon black pepper
- 1 (8 ounce) package herbed dry bread cubes
- 1 cups chicken broth
- 1/2 egg, lightly beaten
- Preheat oven to 325 F.
- In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
- Add mushrooms, onion, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently.
- Transfer mixture to a large bowl; add remaining ingredients and stir well.
- Pour into a buttered 2-quart casserole.
- Bake covered for 60 minutes.
This is honestly one of the best recipes I have made in a long time. Tops on my list that’s for sure. The flavor is fantastic! It’s super simple to make and makes a beautiful presentation, certainly restaurant quality and more than anything you get a lot of bang for your buck!!
I really didn’t know if my family would enjoy this recipe. My aunt makes a killer pepper steak which my husband adores so I wasn’t sure he would be too happy with this recipe. You know it’s one of those things when you love something it’s hard to be excepting of something similar.
He was over the moon for this recipe and actually had seconds because he loved it so much. The worst part of making this recipe was taking the time to cut the meat nice and thin. The original recipe calls for round steak. I actually ended up using roast meat because I got it on sale and planned on using the other half of the roast for something different so it worked out well for us.
- 16 oz. round steak or roast
- 4 tsp. plus 3 tbsp. soy sauce
- 1 tbsp. rice wine
- 3 tsp. cornstarch
- 5 tsp. vegetable oil
- 1 large onion, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 tsp. black pepper
- Slice meat into thin slices with the grain. Cut each strip across the grain about 1″ long so you have small thin slices. Place in a bowl and add 4 tsp. of soy sauce, 1 tbsp. of rice wine, 1 tsp. cornstarch and black pepper.
- In a small bowl, mix 3 tbsp. soy sauce, 1 tbsp. water and 2 tsp. cornstarch. Set aside.
- Heat the skillet on medium high heat. Swirl in 1 tbsp. oil and add the beef spreading evenly. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
- Add remaining 2 tsp. of oil to the skillet, add peppers and onions and cook about 2 minutes. Return beef to the skillet, add the sauce and stir fry about 30 seconds until slightly thickened.
Original Recipe Source