Marvelous Recipes

A delicious new way to enjoy the goodness of spaghetti!

Nonstick cooking spray
8 ounces uncooked spaghetti
2 tablespoons butter or margarine
1/3 cup grated Parmesan cheese
2 eggs, well beaten
2 teaspoons Italian seasoning
1 cup cottage cheese
1 pound lean ground beef
2 cups spaghetti sauce (your choice)
1/2 cup shredded Mozzarella cheese

1. Lightly coat a 10-inch deep-dish pie plate with cooking spray; set aside. Cook the spaghetti according to package directions, using minimum cooking time; drain. Stir butter or margarine into hot spaghetti until melted.

2. Add Parmesan cheese, eggs and Italian seasoning; blend well. Spread mixture in bottom and up the sides of pie plate, forming a crust. Spread the cottage cheese over the spaghetti layer.

3. In a large skillet, cook the ground beef until meat is no longer pink; drain. Add the spaghetti sauce to the meat; stir over medium heat until hot. Spoon mixture over cottage cheese layer.

4. Bake, uncovered, at 350 degrees F for 20 minutes. Sprinkle Mozzarella cheese on top and bake an additional 5 minutes or until the cheese is melted. Makes 6 servings.

Emily

These delightful muffins are perfect for breakfast with your morning coffee or as a snack anytime!

nonstick cooking spray
1-1/2 cups oat bran*
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, lightly beaten
3/4 cup mashed ripe banana
1/2 cup milk
1/4 cup honey
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup raisins

1. Preheat the oven to 400 degrees F. Lightly coat the bottoms of twelve 2-1/2-inch muffin cups with cooking spray; set aside. In a medium bowl, combine the oat bran, flour, baking powder, salt and baking soda. Make a well in the center of the flour mixture; set aside.

2. In a small bowl, combine the egg, banana, milk, honey, canola oil and vanilla extract. Add egg mixture all at once to the flour mixture; stir just until moistened (batter will be lumpy). Fold in the raisins. Spoon batter into prepared muffin cups, filling each about two-thirds full.

3. Bake for 14 to 16 minutes or until a wooden toothpick inserted in centers comes out clean and muffins are golden brown. Cool in muffin cups for 5 minutes. Remove from muffin cups and serve warm. Makes 12 muffins.

* If you do not have oat bran on hand, place 2 cups of regular rolled oats in a food processor; process until finely ground.

Emily

Perfectly seasoned pork chops without a lot of fuss! Try these with Mom’s Awesome Cheesy Potatoes and a serving of Crock Pot Green Beans for dinner tonight!

4 boneless pork loin chops (4 oz each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1/3 cup water
1/4 cup ketchup
2 tablespoons cider vinegar
1/4 teaspoon celery seed
1/8 teaspoon nutmeg
2 tablespoons brown sugar
1 bay leaf
1 large onion, sliced and separated into rings

1.Sprinkle the chops with salt and pepper. Heat oil in a large skillet; cook chops in oil for 3 to 4 minutes on each side or until lightly browned. Place browned chops in an 11×7-inch baking dish.

2. In a medium bowl, combine all the remaining ingredients except the onion; pour over the chops in baking dish. Place onion rings on top; cover and bake at 350 degrees F for 20 to 25 minutes or until meat is no longer pink. Remove bay leaf before serving. Makes 4 servings.

Emily

This recipe came together as a result of using what I had on hand. My hubby and my son both declared it was “awesome”.

1 teaspoon salt
1-1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon coarse ground black pepper
2-1/2 pound beef brisket, trimmed
1/2 cup ketchup
1 (10.5 oz) can hot dog sauce
1/3 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon ground mustard
1 teaspoon liquid smoke, optional
1 to 2 tablespoons corn starch
1/4 cup water

1. In a small bowl combine the salt, chili powder, garlic powder, onion powder, celery seed and black pepper. Rub mixture onto the brisket. Place rubbed brisket in bottom of a 5-quart slow cooker.

2. In a medium bowl, combine the ketchup, hot dog sauce, brown sugar, vinegar, Worcestershire sauce, ground mustard and liquid smoke, if using. Pour mixture over brisket in slow cooker.

3. Cover tightly and cook on Low for 9 to 10 hours or on High for 5 to 6 hours or until the meat is tender. Remove brisket to a serving platter; keep warm. In a small bowl, combine the corn starch and water. Add to the liquid in slow cooker; cook and stir on High until thickened.

4. Slice the brisket and serve with the sauce. Makes 8 servings.

Crock Pot Green Beans are the perfect side for this delicious barbecue brisket.

Emily

An easy way to enjoy delicious French toast for breakfast or anytime!

Nonstick cooking spray
1 large egg
3/4 cup milk
1-1/2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
8 slices French bread, cut 1/2 inch thick
Maple syrup

1. Preheat oven to 450 degrees F. Spray a large baking sheet with nonstick cooking spray; set aside.

2. In a shallow dish, whisk together the egg, milk, vanilla, cinnamon and sugar. Soak each bread slice in egg mixture about 15 seconds on each side. Place soaked bread slices on prepared baking sheet.

3. Bake for 6 to 8 minutes or until bread slices are lightly browned. Turn slices over; bake an additional 6 to 8 minutes or until golden brown. Serve with maple syrup. Makes 4 servings.

Emily

Everything you need for a delicious dinner all in one dish!

4 to 5 cups frozen shredded hash browns
2 cups frozen cut green beans, thawed
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped onion
4 boneless skinless chicken breast halves, cut into chunks
1 (10-3/4 oz) can condensed cream of chicken soup
1 (10-3/4 oz) can condensed cream of mushroom soup
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

1. Place hash browns, green beans, green pepper, celery, onion and cut up chicken in an ungreased 9×13-inch baking dish.

2. In a large bowl, combine the soups, salt and pepper; pour over mixture in baking dish. Cover and bake at 350 degrees F for 1 hour. Remove from oven; uncover and sprinkle with cheddar cheese.

3. Bake uncovered for an additional 10 to 15 minutes or until bubbly and cheese is melted. Makes 6 servings.

Emily

Rich luscious chocolate  in every bite!

3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted, divided
1/2 cup boiling water
2 cups granulated sugar
2 large eggs
1-1/3 cups all-purpose flour
1-1/4 teaspoons vanilla extract
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Buttercream Frosting ( recipe below)

1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking dish; set aside.

2. In a medium bowl, combine the cocoa and baking soda. Stir in 1/3 cup of the melted butter or margarine. Add the boiling water and stir until the mixture thickens. Add the sugar, eggs and remaining 1/3 cup of melted butter or margarine; stir until smooth.

3. Stir in the flour, vanilla and salt; blend thoroughly. Stir in the chocolate chips. Pour into prepared pan; bake for 35 to 40 minutes or until the brownies begin to pull away from the sides of the pan. Cool completely in pan; frost with Buttercream Frosting. Cut into squares. Makes about 36 squares.

Buttercream Frosting

6 tablespoons butter or margarine, softened
1/2 cup baking cocoa
2-2/3 cups confectioner’s sugar
1/3 cup milk
1 teaspoon vanilla extract

Cream the softened butter in a small mixer bowl. Add the cocoa and confectioner’s sugar alternately with milk; beat until of spreading consistency, adding additional milk if needed. Blend in the vanilla extract. Spread over brownies.

Emily

A delicious sandwich spread you can make ahead and refrigerate until ready to serve. Perfect for a hot summer day!

2-1/2 cups chopped cooked chicken
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil leaves
1/4 cup grated Parmesan cheese
12 slices whole wheat bread, toasted

In a medium bowl, combine cooked chicken, mayonnaise and lemon juice. Add the remaining ingredients, (excluding the bread), and stir until well blended.

May be served immediately or chilled, covered, in the refrigerator until ready to serve. Serve on toasted whole wheat bread. Makes 6 sandwiches.

Emily