Simple, easy and delicious comfort food!
2 cups rotini pasta
1 pound lean ground beef
1 (26 oz) jar spaghetti sauce (your choice)
1 cup sour cream
1 (10 oz) package frozen spinach, thawed & drained*
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1 cup shredded cheddar cheese
1. Cook the rotini pasta according to package directions; drain. In a large skillet, cook the ground beef over medium-high heat until the meat is no longer pink; drain and return to the skillet.
2. Stir in the cooked pasta, spaghetti sauce, sour cream, spinach, Parmesan cheese and Italian seasoning. Spoon into a 13×9-inch casserole dish sprayed with cooking spray. Top with the cheddar cheese.
3. Bake at 350 degrees F for 25 to 30 minutes or until bubbly and cheese is melted. Makes 8 to 10 servings.
* You may substitute 1 (10 oz) package frozen broccoli, thawed, for the spinach, if desired.
These delightful sandwiches are great for lunch, dinner or as a snack!
1 (10.2 oz) package refrigerated large flaky biscuits (5)
2 cups tuna salad
1 cup shredded cheddar cheese
Bake the biscuits according to package directions; cool. Using a fork, split each biscuit in half. Place on a baking sheet. Spread each biscuit half with tuna salad. Sprinkle each with cheddar cheese.
Preheat broiler. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the cheese is melted. Makes 10 tuna delights.
My best friend shared this recipe with me over 30 years ago and it is still one of my favorites!
1 (20 oz) can crushed pineapple (use juice)
1 (21 oz) can cherry pie filling
1 yellow cake mix (prepared according to package directions)
1 cup chopped pecans
2 sticks butter or margarine
1. Spread the crushed pineapple in the bottom of an ungreased 13x9x2-inch baking dish. Spoon the cherry pie filling over the pineapple layer.
2. Pour the yellow cake batter evenly over the cherry pie filling layer. Sprinkle the chopped pecans over the cake batter. Slice 2 sticks of butter or margarine over the entire area.
3. Bake at 350 degrees F for 1 hour or until brown on top. Cut into squares to serve. Makes 24 squares.
Simple, easy and delicious! A wonderful dinner for those busy workday evenings!
1 pound boneless, skinless chicken breasts, cut into cubes
1 tablespoon canola or vegetable oil
1 (10-3/4 oz) can condensed cream of chicken soup
2-1/4 cups water
2 teaspoons curry powder
2 cups frozen chopped broccoli, thawed
2 cups uncooked rotini pasta*
1. In a large skillet, cook the chicken in hot oil over medium-high heat until meat is no longer pink. Stir in the soup, water, curry powder, and broccoli. Bring to a boil.
2. Add the uncooked pasta; cook over medium heat for 10 to 15 minutes or until the pasta is done, stirring often.
*Basically any type pasta will work with this recipe. I used rotini because it was what I had on hand.
Start your morning off right with these light golden pancakes served hot off the griddle!
1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1-1/3 cups milk
1/2 teaspoon vanilla extract
1/4 cup vegetable or canola oil
1.In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
2. In a separate bowl, whisk together the eggs, milk, vanilla and oil; stir into the dry ingredients just until moistened.
3. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. When bubbles form on the top, turn; cook second side until golden brown. Serve with pancake syrup. Makes 4 servings.
The perfect addition to your picnic basket or as a wonderful side at dinner!
4 cups peeled cooked diced potatoes
3 hard boiled eggs peeled & chopped
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup sweet pickle relish
2 tablespoons prepared mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
In a large bowl, gently combine all the ingredients until blended; chill before serving. Makes 8 servings.
Try this simple tuna salad on toasted whole wheat bread for a quick filling lunch or on your favorite crackers for a light snack.
1 (12 oz) can solid white Albacore tuna, drained and flaked
1/2 teaspoon lemon juice
1/4 to 1/3 cup mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon celery seed*
1/8 teaspoon black pepper
In a small mixer bowl, combine all the ingredients until well blended. Serve on toasted whole wheat bread or your favorite crackers. Makes 2 cups.
* You may omit the celery seed and add 2 tablespoons chopped celery, if desired.
A rich creamy cheesecake dessert your family and friends are sure to request again and again!
1-3/4 cup all-purpose flour
1/2 cup finely chopped walnuts
1/3 cup packed brown sugar
1/3 cup melted butter or margarine
1 (8 oz) package cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, combine the flour, walnuts and brown sugar. Add the melted butter or margarine, stirring until crumbly; reserve 1 cup of the crumb mixture.
3. Press the remaining crumb mixture over the bottom of a greased 8×8-inch baking pan. Bake for 12 to 15 minutes or until light brown.
4. In a medium mixer bowl, beat the cream cheese and sugar at high speed until light and fluffy. Add the egg, milk, lemon juice and vanilla; mix well. Spread evenly over the baked layer; sprinkle with the reserved 1 cup crumb mixture. Bake for 25 minutes.
5. Cool in the pan on a wire rack. Refrigerate and chill before serving. Cut into 2-inch squares. Makes 16 squares.