Easy Spaghetti Recipes

By Rachel Paxton

Spaghetti has always been a favorite family meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everyone loves spaghetti so much that they will go to that extreme, however, and the same meals can getting boring after awhile. Here are some ways to jazz up this old favorite:

Italian Sausage Spaghetti

• 2 lbs. Italian sausage

• 48 oz. spaghetti sauce

• 1 (6 oz.) can tomato paste

• Green pepper, sliced thin

• 1 lg. onion, sliced thin

• 1 tbsp. Parmesan cheese

• 1 tsp. parsley flakes

• 1 c. water

Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.

Irish Italian Spaghetti

• 1 onion, chopped

• 2 tbsp. vegetable oil

• 1 lb. ground beef

• 1 tsp. salt

• 1/4 tsp. pepper

• Dash of red pepper

• 1/2 tsp. chili powder

• 1/2 tsp. tabasco sauce

• 1 can cream of mushroom soup

• 1 can condensed tomato soup

• 1 (8 oz.) package spaghetti

• 1/2 c. grated Parmesan cheese

Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45 minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.

Baked Spaghetti

• 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

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.

Chicken Spaghetti Casserole

• 1/2 c. margarine

• 1 c. chopped red bell pepper

• 1 (4 oz.) can sliced mushrooms, chopped

• 1/4 c. chopped hot pepper rings

• 2 c. chicken broth

• 1/4 c. flour

• 2 c. cooked chicken, chopped

• 1 (4 oz.) can diced pimento

• 1 tsp. salt

• 1 oz. chopped slivered almonds

• 1/2 lb. spaghetti, broken

• 4 slices American cheese

Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add chicken broth. Cook and stir until thickened. Add chicken, pimento, and seasonings; heat and add almonds.

Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.

About The Author

Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

Article Source: http://EzineArticles.com/?expert=Rachel_Paxton
http://EzineArticles.com/?Easy-Spaghetti-Recipes&id=18201

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Baked Potato Skin Recipe - Nacho Baked Potato Skins

By Donna Monday

If you’ve ever ordered baked potato skins in a restaurant, you know how mouthwatering good they are. Now you don’t have to wait for the restaurant version. Here’s a tasty South of the border baked potato skin recipe that will have you saying – ole!

6 medium baked potatoes

1/4 cup butter, melted

1/4 teaspoon seasoned salt

1/8 teaspoon cayenne pepper

1 cup Monterey Jack cheese (with or without jalapeno peppers), shredded

Toppings (salsa, sour cream, guacamole, chopped fresh tomato, sliced green onion, sliced black olives, fresh cilantro)

Directions

Wait until baked potatoes have slightly cooled. Cut potatoes lengthwise into quarter sections. Scoop out the pulp of each quarter section – leave at least 1/4-inch left inside. Refrigerate extra pulp to use later.

Brush both sides of the potato skins with melted butter. Sprinkle the inside of the potato skins with seasoned salt and the cayenne pepper. At this point, if you don’t wish to serve these right away, you can cover them and refrigerate for up to 24 hours.

Preheat broiler.

Place potato skins (skin side up) on an unheated broiler pan or rack. Broil 3 to 4 inches from top of broiler for about 3 minutes. Turn potato skins over (skin side down) and sprinkle with cheese. Broil for another 2 minutes or so. Serve potato skins with toppings of your choice.

=> Baked Potato Skin Recipe: Cheesy Potato Skins

This baked potato skin recipe is for cheese lovers. The baked mashed potato pulp is used to create the delicious filling. Sun dried tomatoes add an earthy flavor.

4 medium baked potatoes

1/2 cup Parmesan cheese, finely shredded

1/2 cup Mozzarella cheese, shredded

1/3 cup sun dried tomatoes in oil, drained and finely chopped

1/4 cup green onion, sliced

1/4 cup sour cream (light or fat free)

2 tablespoons fresh parsley

Salt and ground black pepper

Directions

Preheat oven to 375 degrees.

Allow baked potatoes to cool before using. Cut potatoes lengthwise into quarter sections. Scoop out the pulp of each quarter section – leave at least 1/4 inch left inside. Set the extra pulp aside.

Place potato skins (skin side down) on a baking sheet. Sprinkle skins with salt and pepper. Bake for 15 minutes.

In a medium sized bowl, mash up the remaining potato pulp with a potato masher. Mix in the parmesan cheese, mozzarella cheese, dried tomato, green onion, sour cream and parsley.

Spoon mashed potato mixture into each potato shell. Sprinkle ground black pepper on top. Bake 15 minutes or until potato skins are heated all the way through.

=> How to Bake a Potato in the Oven

Russet potatoes are best for baking.

Preheat oven to 425 degrees.

Scrub potatoes with a vegetable brush until clean. Pat dry with paper towels. Prick each potato a few times with a fork. If you want softer skins, rub potatoes with shortening or wrap them inside aluminum foil.

Bake potatoes for 40 to 60 minutes until tender.

Easy to make – fun to drink

http://www.1st-milkshake-n-smoothie-recipes.com

Article Source: http://EzineArticles.com/?expert=Donna_Monday
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Christmas Pumpkin Pie Dessert Recipe

Pumpkin Pie is one of my favorite Christmas desert so, here is a recipe from holidaykitchen.com. Enjoy!

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Recipes for Christmas Dinner - Stuffed Bone In Ham

By Brandy Summers

A delicious twist on the traditional baked ham, featuring stuffing baked on top of the ham.

1 medium onion, finely chopped
1/2 cup celery, finely chopped
2 tablespoons fresh parsley, minced
1/2 cup butter, cubed
1/4 cup egg substitute
3/4 cup milk
1 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
6 cups soft bread cubes, 1/4-inch thick
1 (12 pound) fully cooked bone in ham

Ham Glaze

Directions

Preheat oven to 325 degrees.
In a large skillet, saute the onion, celery and the parsley in butter until tender.

In a large bowl, combine the egg substitute, milk, sage, thyme and salt. Add in the bread cubes and vegetable mixture; toss well.

On the outside of the ham, cut five parallel wedges; space 1-1/2-inches apart. Wedges should be 1/2-inch wide and 1-1/2-inches deep. Repeat in the opposite direction to form diamond shapes.

Spoon stuffing into wedges. Place the ham on a rack inside a shallow baking pan. Cover loosely with a foil tent. Bake for 2 hours and 15 minutes.

Make ham glaze. Remove foil from ham and drizzle glaze on top, Put ham back in the oven and bake for another 30 to 45 minutes, or until meat thermometer reads 140 degrees. Let the ham stand for 10 minutes before slicing.

Ham Glaze

1/2 cup packed brown sugar
1/4 cup orange juice
1/4 cup dark corn syrup

In a small saucepan, combine the brown sugar, orange juice and corn syrup. Cook over medium heat, stirring constantly, until sugar is dissolved.

Makes 15 to 18 servings.

Recipes for Christmas Dinner: Rosemary Au Gratin Potatoes

Creamy potatoes with rosemary, garlic and cheese.

1/4 cup butter, cubed
1/4 cup all purpose flour
2 cups half and half cream
1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
3 pounds potatoes, peeled and cut into 1/8-inch slices
2/3 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees.

Grease a 13x9x2-inch baking dish.

In a large saucepan, melt the butter over medium heat. Stir in the flour; stir until smooth. Gradually add in the cream. Bring to a boil; stirring for 2 minutes or until sauce is thickened. Remove from heat.

Add the rosemary, garlic, salt, pepper and potatoes; mix well.

Transfer all to the prepared baking dish. Sprinkle on the Parmesan cheese. Cover and bake for 45 minutes. Uncover and bake for another 10 to 15 minutes or until potatoes are tender.

Makes 8 to 10 servings.

Recipes for Christmas Dinner: Roasted Asparagus

A simple, yet elegant side dish.

4 pounds fresh asparagus, trimmed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sesame seeds, toasted

Directions

Preheat oven to 400 degrees.

Layer two 15x10x1-inch baking dishes with foil.

Arrange asparagus in a single layer in baking dishes. Drizzle with olive oil. Sprinkle on salt and pepper.

Bake, uncovered, for 12 to 15 minutes or until asparagus is crisp and tender. Turn over once during baking. Remove from oven. Sprinkle with sesame seeds.

When you need to make a quick meal, there's nothing like a hot, bubbly homemade casserole to make mouths water and have 'em lining up for seconds - go here for instant free recipes => http://www.best-casserole-recipes.com

Article Source: http://EzineArticles.com/?expert=Brandy_Summers
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Christmas Pasta

By Rachael Ray

on 10/10/07

From Rachael: "We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day: you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time – half a pound for every 3 people. I suggest

Ingredients
* 2 tablespoons extra virgin olive oil (EVOO)
* 4 cloves garlic, crushed
* 1 bay leaf, fresh or dried
* 1/4 pound pancetta, thick-cut, chopped into small bits
* 1/2 pound bulk hot Italian sausage
* 1 pound combined ground beef, pork and veal
* 1 medium carrot, peeled and finely chopped
* 1 rib celery, chopped
* 1 medium onion, chopped
* 1 cup good quality dry red wine
* 1 cup prepared beef stock, packaged in a box container or canned
* 2 cans chunky style crushed tomatoes (32 ounces each)
* A handful of flat leaf parsley leaves, chopped
* 1/4 teaspoon allspice or cinnamon (a couple of pinches)
* Coarse salt and black pepper
* 2 pounds penne rigate, cooked to al dente
* Grated Pecorino Romano cheese, as an accompaniment
* Fresh, crusty bread, for mopping

Preparation

Heat a deep pot over medium-high heat. Add oil, garlic, bay leaf and pancetta bits and brown for one minute. Add meats and brown and crumble them for five minutes.

Chop carrot, celery and onions near the stove and add to the pot as you work. Cook vegetables with meat for five minutes and add wine. Cook for one minute; add stock and tomatoes to the pot.

Stir in parsley, allspice or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium-low and cook 10-15 minutes minimum before serving. Reheated sauce only improves.

Toss pasta (cook only as much pasta as you need at the time: half a pound for every three people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

The sauce will cover up to two pounds of pasta.

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3 Easy Mexican Crockpot Meals

By Kara Kelso

In the mood for Mexican tonight? Here are three easy recipes that you can use in your crockpot to take care of your Mexican cravings!

Recipe #1 - CROCKPOT CHICKEN STEW MEXICAN STYLE

2 lbs skinless boneless chicken breasts cut into 1 1/2" pieces

4 med russet potatoes, peeled and cut very small

1 (15 oz) can mild salsa

1 (4 oz) can diced green chilies

1 (1 1/4 oz) pkg taco seasoning mix

1 (8oz) can tomato sauce


Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas. You can also served corn with this. It is good mixed in it too.

Recipe #2 - MEXICAN CHILI

2 (15 1/2 oz.) cans red kidney beans, drained

1 (28 oz.) can tomatoes, cut up

1 c. chopped celery

1 c. chopped onion

1 (6 oz.) can tomato paste

1/2 c. chopped green pepper

1 (4 oz.) can green chili peppers, drained and chopped

2 tbsp. sugar

1 bay leaf

1/2 tsp. garlic powder

1 tsp. salt

1 tsp. dried, crushed marjoram

Dash of pepper

1 lb. ground beef


In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!

Recipe #3 - MEXICAN CHEESE DIP

1/2 pound Velveeta

1 teaspoon Taco seasoning (optional)

1/2 can Ro-Tel Tomatoes with chilies


Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.

Enjoy!

About the Author: Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com . For more quick and easy recipes, visit:
title=Quick and Easy Recipes http://www.idea-queen.com/recipes-for-mom.html

Article Source: http://EzineArticles.com/?expert=Kara_Kelso http://EzineArticles.com/?3-Easy-Mexican-Crockpot-Meals&id=230833

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