It’s been raining and cold here and this baked spaghetti was a great meal to warm us all up. It’s the ultimate comfort food, fast, easy, yummy! We had ours with a nice spinach salad and warm fresh homemade bread. Life is good!
Adapted from All-recipes
· 12 ounces spaghetti
· 1 cup chopped onions
· 1 cup chopped green bell peppers
· 1 pound lean ground beef
· 1 (16 ounce) can diced tomatoes
· 1 (4.5 ounce) can mushrooms, drained
· 1 teaspoon dried oregano
· 2 cups shredded mild Cheddar cheese
· 1 (10.75 ounce) can condensed
· 1/4 cup water
· 1/4 cup
1. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
2. In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch . Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
4. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
These are a fast and easy snack to prepare for all the little monsters in your life. They always get a big smile.
- Red Apples, any variety will do in fact green would be fun too.
- Mini Marshmallows
- Peanut Butter or almond butter
- Core and section your apples
- Spread peanut butter on one side of all the slices.
- Stick 5 to 6 mini marshmallows on half of the apple slices.
- Top with the other apple slices and serve.
I was not going to post these as they can be found all over the Internet and blogosphere but I’ve had too many people ask for the recipe and this is an easy way to mass distribute it.
A fun variation is to add a drop or two of green food coloring to the dough to give it a more sickly hue.
Yield: 5 dozen
· 1 cup
· 1 cup Butter, softened
· 1 Egg
· 1 tsp Almond extract(I stopped using this)
· 1 tsp Vanilla extract
· 2 2/3 cups Flour
· 1 tsp Salt
· 3/4 cup whole, blanched
· 1 tube red decorating gel
· green food coloring
In a mixing bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in the flour, and salt. Add a couple drops of green food coloring to dough, until it has a light green tint. Divide the dough into four equal parts, cover and refrigerate for 30 minutes. Preheat oven to 325F. Take one quarter of dough at a time from the refrigerator. Break off one heaping teaspoonful and roll it into a finger shape, then press an almond firmly into one end for a nail. Squeeze in around the middle of the finger to create a knuckle shape. Using a butter knife, make indents in several places to resemble a finger. Repeat with rest of dough. Place cookies on a lightly greased baking sheet and bake for 20 to 25 minutes. Let cool three minutes. Gently lift up the almond; squeeze red decorating gel onto the nailbed and press the almond back in place, so gel oozes out from underneath. Remove cookies from baking sheets and let them cool on wire racks.