Monthly Archives: August 2017

Baked Cream Cheesy Spaghetti

Ingredients:
  • 8 Ounces – Dried Spaghetti, Uncooked
  • 1 Pound – Ground Beef
  • 1/2 Tablespoon – Dried Oregano
  • 1/2 Teaspoon – Sea salt
  • 1/4 Teaspoon – Pepper
  • 1- jar – Spaghetti Sauce
  • 1 Tablespoon (as needed) – Olive Oil
  • 1/2 Cup – Sweet Red Pepper, Diced
  • 1/2 Cup – Yellow Onion, Diced
  • 1 pkg / 8 Ounces – Cream Cheese, at Room Temperature, Cubed
  • 2 Tablespoons – Milk
  • 1-1 1/2 Cups – Parmesan Cheese Grated
  • 1 Cup – French Fried Onions (optional)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Cook Spaghetti according to package directions, just until al dente. Drain well and set aside.
  3. In a large skillet, brown beef adding the oregano, salt and pepper, and cook until there is no longer any pink. Remove cooked beef to a paper towel lined plate. Set aside. Drain all but 1 tablespoon of fat from skillet. If you don’t have 1 tablespoon of oil, add enough olive oil to compensate. (Just eyeball this. You only need enough oil to saute the veggies.)
  4. Add peppers and onions to skillet and saute until they are soft. Add cream cheese and milk to skillet and stir until well combined. Set aside.
  5. In a medium bowl mix the cooked beef and spaghetti sauce.
  6. In a 9×13 inch baking dish, add about 1/3 of a cup of sauce-meat mixture, and spread to cover bottom of dish.
  7. Add all the spaghetti to baking dish and spread out evenly.
  8. Add the cream cheese-veggie mixture to baking dish and spread out evenly.
  9. Add the sauce-meat mixture to baking dish and spread out evenly.
  10. Top casserole with Parmesan cheese.
  11. Bake in preheat oven until casserole is baked through the center, about 25 minutes.
  12. Top casserole with the french fried onions and bake another 5 minutes, watching carefully so onions do not burn. SERVE 🙂

 

Finding the Right Casserole Dish

Apple Pie Muffins

Oh Yum…

These darn things are so moist! They take a bit long because of the topping (which of course can be omitted depending on your personal likes)

Pre Heat oven to 375 Degrees fahrenheit.

I start with 3 bowls.

Topping: 1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Dry Ingredients: 2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients: 1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar

2 cups of apple(I use what fruit I have and have tried frozen/fresh fruit of all sorts!)depending on fruit I get rid of the cinnamon and can add a touch of your favorite to the topping instead,

Mix wet with dry until just mixed then fold in fruit. use the topping crumbles and top each muffin before you put in the oven.

I make 8 large muffins but you could easily get 12 smaller.

I bake around 25 min for 8 larger muffins in a 375 oven. If fruit is frozen a bit longer for sure(I use the toothpick method or you can touch the top..it should spring back slightly when done)
_____________________________________
Choose the right Muffin Tin

Stuffed Baked Potatoes

Stuffed Baked Potatoes

Scooped Russet Potato ready for filling

Bake the potato 5 – 12 min (of course different methods time differently). I do mine in the microwave..and this is a huge potato likely took about 15min or so turning 3 or 4 times through out.


Russet Potato Shells

Take care scooping out the flesh of the potato(I usually use a butter knife to insert a cut all the way around the half potato, then it scoops out easily and you are far more likely not to rip the skin(but if you do ..don’t worry we can fix


Ingredients for stuffed Potatoes

Then here comes the fun part, scoop out most of the potato into a bowl, add a tablespoon of butter, at least 1 cup of shredded cheese…and then what ever your favorites are. I simply added a couple slices of bacon chopped with a little pepper and a dash of kosher salt. I have added any combination of the following sauteed onions,mushrooms,garlic chopped broccoli,cauliflower,shredded carrot Although I have never done it..you could easily top it of with cooked chicken,beef,pork or hamburger for a never ending variation every time you make them. mix with fork

Stuffed Potato stuffing ingredients

Get everything ready and mix with fork then stuff each shell

stuffed potatoes

With a big spoon scoop into shells(If you did rip them when scooping out the flesh don’t worry…just hold in your hand while you fill and it holds very well!

Stuffed Baked Potatoes

Bake for about 20 minutes at 350…if the potato is still warm when you put together it may not take that long.


Stuffed Baked Potatoes

As you can see by my hand ..these things are HUGE!

Stuffed Baked Potatoes Served up Hot with a scoop of sour cream

Ok..This is one of my favorite Parts..the finished product..all ready to eat! Stuffed Baked Potatoes Served up Hot with a scoop of sour cream (and I made short work of it as you will see 🙂

Stuffed Baked Potatoes Served up Hot with a scoop of sour cream

Stuffed Baked Potatoes Served up Hot with a scoop of sour cream(whats left)

 

Stuffed Baked Potatoes Served up Hot with a scoop of sour cream

Stuffed Baked Potatoes Served up Hot with a scoop of sour cream (Whats left)

 

That was Good!!

That was Good!!

 

 


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