Burger Night!
Add some condiments, fries, and baked beans! Presto quick dinner!
Baked Cream Cheese Spaghetti
• 12 oz spaghetti
• 1 (28 ounce) jar spaghetti sauce
• 1 lb lean ground beef
• 1 T minced onion
• 1 tsp Italian seasoning
• 1 clove garlic, minced
• 8 ounces cream cheese
• 2 cups shredded cheese
Preheat oven to 350 F degrees.
In a skillet, brown the ground beef with minced onion, Italian seasoning, and garlic until cooked through; drain fat and stir in spaghetti sauce. Set aside.
Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese and 1 cup shredded cheese until cream cheese is melted and the spaghetti is thoroughly coated.
Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle remaining shredded cheese on top.
Bake for 30 minutes, until bubbly.
Aunt Kay's Italian Roast
• chuck roast
• 2 envelopes dry Italian dressing mix (Found in the salad dressing aisle)
• 1 jar pepperoncini peppers (juice and all)
Place roast in crock pot. Sprinkle both packets of dry dressing mix on top of roast. Pour whole jar of peppers (juice and all) on top of roast. Cook on high 6-8 hours or low 10-12 hours.
Serve on deli or hoagie rolls. Delicious!
Apple Dump Cake
• 2 cans apple pie filling
• 1 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 box yellow cake mix
• 2 sticks butter
• 2 cups chopped pecans
Combine pie filling with sugar, cinnamon, & nutmeg. Mix well. Pour in to a 9x13 pan. Top with dry cake mix. Cut butter in pad and place evenly on top of cake mix. Sprinkle with pecans. Bake at 350 for 1 hr
Easy Ham Casserole
• 1 1/2 cup milk
• 1 can cream of celery soup
• 2 cups cooked, diced ham
• 1 cups elbow macaroni
• 4 oz can sliced mushrooms, drained
• 1/2 cup chopped onion
• 1/2 cup shredded cheddar cheese
Heat oven to 375. Spray a 2-quart casserole dish w/ cooking spray. In bowl, stir together the milk and soup. Then Stir in the ham, mushrooms, onion and macaroni. Pour in casserole dish. Cover, bake 50 mins, or until macaroni is tender. Uncover, and sprinkle w/ cheese. Bake 10 more mins, or until cheese is melted.
Jello Poke Cake
• 1 pkg. white cake mix
• 1 cup boiling water
• 1 pkg. (3 oz.) JELL-O Any Flavor
• 1/2 cup cold water
• 1tub (8 oz.) COOL WHIP Whipped Topping
Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours. Frost cake with COOL WHIP. Refrigerate.
Rotel Cups
ROTEL CUPS
• 3 pkgs. mini fillo shells {in the frozen aisle}
• 1 can Rotel, drained almost all the way
• 1 bag real bacon bits
• 1 1/2 cups shredded cheese
• 1 cup mayonnaise
Note: You can also use scoop tortilla chips in place of the shells
Peanut Butter Cup Cake with Peanut Butter Drizzle
1 (18.25-ounce) package devil's food cake mix
1 (4-serving) package instant chocolate pudding and pie filling
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
30 miniature milk chocolate peanut butter cup candies, crushed
Preheat oven to 350 degrees Generously grease a 10-inch Bundt pan.
In a large bowl, with an electric beater, combine all ingredients except the crushed candies; mix well then stir in the crushed candies and mix well.
Pour into prepared Bundt pan and bake 50 to 60 minutes, or until a toothpick inserted in center comes out clean.
Cool cake slightly, about 15 minutes. Remove cake from pan and continue to cool thoroughly on a wire cooling rack. Drizzle with Peanut Butter Drizzle
---Peanut Butter Drizzle---
1/2 package (5 ounces) peanut butter chips
6 large marshmallows
1/3 cup evaporated milk (1/2 of a 5-ounce can)
In a medium saucepan, combine ingredients over low heat and stir until sauce is melted and smooth. Immediately drizzle over cake.
Chocolate Caramel Chex
8 cups Chocolate Chex cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips
Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Store in tightly covered container.
It's good to divide this up in to snack size ziplock bags because you will want to eat it all.
Posted with Blogsy
