Wednesday, December 26, 2007

Baked Spaghetti!

Baked Spaghetti

This was very, very good, what we liked most about it was that it had such a different taste from anything we've eat before!

from: Recipe Challenge - Melissa's week


* 1 c. chopped onion

* 1 c. chopped green pepper

* 1 tbsp. butter or margarine

* 1 (28 oz.) can tomatoes with liquid, cut up

* 1 (4 oz.) can mushroom stems and pieces, drained

* 1 (2 1/4 oz.) can sliced ripe olives, drained

* 2 tsp. dried oregano

* 1 lb. hamburger, browned

* 12 oz. spaghetti, cooked and drained

* 2 c. shredded Cheddar cheese

* 1 can cream of mushroom soup

* 1/4 c. water

* 1/4 c. grated Parmesan cheese Directions

1. In a large skillet, saute onion and green pepper in butter until tender.

2. Add tomatoes, mushrooms, olives, and oregano.

3. Add ground beef.

4. Simmer, uncovered for 10 minutes.

5. Place half of the spaghetti in a greased 13x9x2-inch baking dish.

6. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese.

7. Repeat layers.

8. Mix soup and water until smooth; pour over casserole.

9. Sprinkle with Parmesan cheese.

10. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings

Wednesday, December 12, 2007

Taco Soup...

Taco Soup

This was so yummy!!!

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving Sour cream, for garnish Grated cheese, for garnish Chopped green onions, for garnish Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Monday, December 10, 2007

WW Pumpkin Muffins

Weight Watchers Pumpkin Muffins
my Aunt printed out the recipe for me a long time ago from the WW's website. I can't seem to find the recipe on there anymore so I wanted to type it up and post it here. These are so yummy! Jake asks me to make them all the time. So give them a try even if you don't follow WW's :o)
Points Value/ 2
Servings/ 24
1 Serving cooking spray (5 one-second sprays per serving)
18 1/4 oz. unprepared yellow Cake Mix
12 oz. canned pumpkin
1 tsp. ground Cinnamon
1/2 tsp ground nutmet
1/4 tsp ground cloves
Coat two, 12 hol muffin pans with cooking spray
Combine cake mix, pumpkin & Spices in a large bowl and beat until light.
Divide batter among muffin tins and back according to directions for the
cake mix. Yields 1 muffin per serving.