Monday, November 2, 2009

Beet Salad

1 can sliced beets (or use garden grown)
about 1/2 cup sour cream
about 1/4 minced onion (sweet are best)
salt to taste

Mix it all together in a bowl. Refrigerate at least 3 hours so flavors develop and meld. Serves 2-3 (Andrew never leaves me left overs)

Friday, September 25, 2009

5 minute Chocolate Cake for One :)


4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons
chocolate chips (optional)
A small splash of vanilla extract
1 large
coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?

Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Saturday, September 19, 2009

Fried Green Tomatoes


  • Oil, for frying
  • 4 green tomatoes, cut into 1/4-inch rings
  • Salt and freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 4 eggs
  • 2 tablespoons milk
  • 1 1/2 cups panko bread crumbs (found in the chinese food section)
  • Pinch cayenne pepper (optional)
  • Pinch paprika (optional)
  • Buttermilk Dipping Sauce, recipe follows


First make the buttermilk dipping sauce and refrigerate.

Next, In a deep-fryer, preheat oil to 350 degrees F.

Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:

Buttermilk Dipping Sauce:

  • 1 cup apple cider
  • 1 tablespoon brown sugar

  • 3/4 cup buttermilk
  • 3/4 cup mayonnaise
  • 2 tablespoons BBQ sauce
  • 1 lime, juiced
  • 4 scallions, sliced thin
  • Kosher salt and freshly ground black pepper

In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.

In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

Friday, September 18, 2009

Polynesian Chicken Salad

1 head romaine chopped
4 stalks celery sliced thin (cuisenart)
4 green onions sliced (green part only)
2 tablespoons toasted sesame seeds
2 cups cooked and cubed chicken
1/2 (12 oz.) package wonton sliced into strips and fried golden brown (350 F. in deep fryer)

In a bowl, combine lettuce, chicken, onions, sesame seeds, and celery.
Just before serving, toss with desired amount of Polynesian Salad Dressing and top with fried wonton strips.
Can also add a can of mandarin oranges, drained well.

Polynesian Salad Dressing
4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
4 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 cup vegetable oil
1/4 teaspoon sesame seed oil

I have found that Brianna 's Ginger Mandarin Dressing contains these same ingredients (plus a few more) and tastes great. It's a little time saver, especially if you do go to the effort of deep frying your own won tons.

Saturday, September 12, 2009

Roasted Tomato-Basil Soup

2 28 oz. cans peeled whole tomatoes, drained and liquid reserved.
2 1/2 T. brown sugar
1 medium onion finely chopped.

3 cups tomato liquid reserved form canned tomatoes
3 cups chicken broth
3 T. tomato paste
1/4 teaspoon allspice

1 can evaporated milk
1/2 cream
1/2 cup shredded fresh basil leaves (about 10 large leaves)
salt and pepper to taste

1. Preheat oven to 450 degrees F. Line a baking sheet with foil, spray with non-stick cooking spray (I just used a silpat liner). Arrange tomatoes on foil in single layer. Sprinkle with brown sugar and top with onion. Bake 25-30 minutes or until tomatoes look dry and light brown. Let cool slightly; finely chop.

2. Place tomato mixture, reserved tomato liquid, chicken broth, tomato paste and allspice in slow cooker. Mix well. Cover;cook on Low 8 hours or High 4 hours.

3. Add evaporated milk, cream and basil;season with salt and pepper.

Makes 6- 8 servings. Tastes great with shredded cheddar cheese on top or with Saltine crackers.

Thursday, August 6, 2009

English Trifle


Tapioca (recipe follows) Gelatin mixture (recipe follows)

1 angel food cake, broken into chunks Whipped cream


¾ cup tapioca ½ teaspoon salt

¾ cup sugar (or equivalent 8 cups milk

sugar substitute) 4 egg whites

4 egg yolks 1 tablespoon vanilla

8 tablespoons sugar (or equivalent

sugar substitute

Mix tapioca, salt, ¾ cup sugar (or sugar substitute), milk, and egg yolks in pan. Let stand 5 minutes. Beat egg whites until foamy; gradually beat in 8 tablespoons sugar (or sugar substitute, beating to soft peaks. Set aside. Cook tapioca mixture over medium heat to a full boil, stirring constantly—6 to 8 minutes. Graudauuly add to beaten egg whites, stirring quickly just until blended. Stir in vanilla. Cool.


2 packages (3 oz. each) red gelatin 2 10-oz. packages frozen raspberries

3 cups boiling water 2 10-oz. packages frozen strawberries (I like fresh)

1 cup vanilla ice cream 1 large can diced peaches, drained

(I've also used frozen peaches sliced in the Cuisinart)

Dissolve gelatin in 3 cups boiling water. Stir in vanilla ice cream, and fruit. (Fresh fruit may be substituted for frozen and canned fruit.) Let chill till partially set.

Pour one-fourth of gelatin mixture into each of two trifle bowls. Layer one-fourth of angel food cake chunks on top of gelatin mixture in each trifle bowl. Top with one-fourth of tapioca pudding in each bowl. Repeat layers. Refrigerate. Serve with whipped cream.

NOTE: If making in a large punch bowl, place one-half of each mixture in punch bowl in layers.

MAKES 2 Trifle Bowls - about 16- 20 servings

Monday, August 3, 2009

Schinken Noodlen ( Ham noodles)

This is a great recipe to use up extra ham.
1 yellow onion, chopped
1 clove garlic, crushed
1/2 stick butter
1-2 cups cubed ham ( Can buy a chunck at the deli and cube it)
12- 16 oz package pasta of choice (I use small shell pasta)
12- 16 oz shredded swiss cheese
Saute onion in butter, add garlic and ham. (Use a big skillet)
Cook pasta till aldente or according to taste. Drain and add to skillet. Stir in 3/4 of the shredded cheese. Mix well. Top with remaining cheese. Cover skillet with lid till melted or you can put into a casserole dish, then top with remaining cheese and bake at 350 for 10-15 minutes, till chesse is melted.

French Onion Soup

5 large onions sliced very thin 1/2 stick of butter
4 C. beef stock
Slice onions using a food processor. Sautee in a pan with melted butter till they begin to carmalize. When nice and brown and tender add to stock in a pot. Simmer 30 minutes or throw in a crockpot and cook on low for 4-6 hours. To make authentic soup, put each serving in an oven-safe dish, put a big slice of French bread on top and put a slice or two of mozzeralla on top of bread. Place in the broiler till cheese is melted. Remove carefully. These will be HOT!
Serves 4-6

This is super yummy when you use Videlia or Walla Walla onions

Soup Dumpling Soup

1 egg
pinch nutmeg
1 egg yolk
pinch salt
1/2 stick of butter, softened
3-4 T flour
Mix butter until soft. Gradually add egg and egg yolk, nutmeg and salt. Mix well. Add flour till stiff, beat till smooth. Drop in simmering broth. Do not boil (SIMMER) broth. Cooks about 10 minutes. We usually do chicken stock and add some frozen peas to make this soup.

Chicken Velvet Soup

1/3 cup butter
1 C. warm cream
3/4 C. flour
1 C. warm milk
6 C. hot chicken stock
2-4 cooked and shredded chicken breasts

Melt butter and mix with flour with a wisk to make a roux. Add 2 C. hot chicken stock, cream and milk. Stir till flour is dissolved. Put in a pot with remaining 4 C. stock. Simmer 30 minutes. Add chicken breasts. Salt and pepper to taste.
This is from the Lion House Cookbook. Its rich and super yummy. It would make a great first course at a fancy dinner.

Taco Soup

1 lb. ground beef or turkey
2 cans stewed tomatoes
2 cans diced green chilies
1 T chili powder or 1 pkg taco seasoning mix
1 tsp garlic salt or 1 clove garlic crushed
1 can corn, drained and rinsed
1 can kidney beans, drained and rinsed
Brown hamburer (can also dice 1/2 an onion and cook with beef), drain. Add other ingredients. Simmer. Can throw in a crockpot. Serve with grated cheese, sour cream and tortilla chips.

Saucy Smokies

For a small crockpot
2 pkg. Little Smokies
equal ammounts of
your favorite BBQ sauce and grape jelly
Thow in your crockpot, mix and heat through

Dill Dip

3/4 C. mayo
3/4 C. sour cream
2 T. minced onion flakes
2 tsp. Beau Monde (Spice Island brand Seasonings)
2 tsp. dill weed
Mix together. Chill 2 hours. Serve with veggies

Fruit dip

This is the quickerst fruit dip ever
1 small carton cool whip, thawed
1 6- 8 oz. container fo your favorite flavor yougert. I like blueberry or raspberry
Mix together thoroughly. Serve with your favorite fruits. Pineapple chunks, banana chunks, strawberries, apple slices, orange segments, melon chunks,grapes etc..

Tomato Salad

3 tomatoes, sliced
1/4 c. thinly sliced mild onion
1/4 c. oil
2 T wine vinegar
1/2 tsp. salt
1 tsp sugar
dash fresh ground pepper
1/4 tsp Dijon mustard
small clove of garlic, crushed
Mix all ingredients. Refrigerate about 30 minutes before serving. This is excellent when made with fresh off the vine summer tomatoes and a Vidella or Walla Walla onion. Tasty. Dish up with tongs or a slotted spoon.

Really Good Caesar Dressing

2/3 c. oil
1 tsp dijon mustard
1/4 c. red wine vinegar
1/2 tsp. Worstershire sauce
1/4 c. mayo (No substitutions)
1 tsp salt
3-4 garlic cloves, minced (fresh is best)
1/2 tsp pepper

Mix together. Toss with romaine lettuce, parmesean cheese to taste, croutons, and I like to add grape tomatoes.

Debbie's Famous Winter Salad

1 head romaine washed, torn and spun
1 head red leaf lettuce washed, torn and spun
2 apples washed, cored and diced ( Gala or Fuji are best)
1 pear washed, cored and cubed
4 oz. craisins
4oz. sugared, toasted almonds*
1/4 c. sugar 1 tsp. dry mustard
1 tsp. salt 1/3 c. cider vinegar
3/4 c. canola oil 1 T poppy seeds
2 tsp onion (sweet) finely chopped
Put in a jar or tightly sealed plastic container, shake or mix vigorously. Toss with salad ingredients.

* Toasted, sugared almonds. Place 4 oz. sliced or slivered almonds in a frying pan. Sprinkle 3 T. sugar over nuts. Heat on medium-high until toasted and sugar carmelizes, stirring often. remove from heat and cool. (WARNING: DO NOT WALK AWAY, OR THEY WILL BURN I KNOW FROM EXPERIENCE!)

We love this salad around the holidays. But I'll make it any time. It's just so good.

Blueberry Salsa Salad

2 c. fresh blueberries
1 red apple, diced
1 large navel orange,peeled and chopped
1 pkg spring salad mix, or 1 head romaine
1/4 - 1/2 c. crumbled blue cheese
2 Tbsp vidella or sweet onion finely chopped,
2 Tbsp cilantro,
1/4 c. red wine vinegar,
3Tbsp apple juice,
2Tbsp sugar,
2 Tbsp olive oil,
1/4 tsp. salt.
Mix in blender or food processor.
Toss together and enjoy.

Calico salad

1-2 carrots peeled and diced 1 can corn, drained
1 Cucumber peeled and diced 1/4 c. green onion sliced
2 c. spinach washed and torn (optional) 1/4 lb. french feta, crumbled
1/2 c. oil 1 T. Dijon mustard
1 tsp. dill weed 1 tsp salt
1/4 c. white wine vinegar fresh ground pepper to taste
1/8 tsp garlic powder
Combine all ingredients. Add dressing and serve.

This is especially on those hot summer days.

No-White Coleslaw

1/2 medium cabbage thinley sliced
or 1 package coleslaw
1/4-1/2 red onion sliced thin
1-2 carrots peeled and grated
1 green pepper sliced thin
2/3 C. red wine vinegar
1/3 C. salad oil
1/4 C. sugar
1 tsp salt
1/4 tsp pepper
Place veggies in a bowl, toss lightly. Add dressing, toss to coat. Coleslaw will shrink, drain before serving or use a slotted spoon.

Sunday, August 2, 2009

Double Chocolate Chip Cookies

1 chocolate cake mix
1/2 cup flour
1/2 cup melted butter or oil
2 eggs beaten
1 cup chocolate chips
1/2 cup chopped nuts, optional

Preheat oven to 375 degrees. Mix eggs and butter or oil. Add dry ingredients and mix all together well. Drop onto lightly greased cookie sheet (silpat) and bake 9-11 minutes.

This is the first time I've tried a cake-mix cookie. My family gobbled them up.

Pineapple Chicken

6 chicken breasts
salt and pepper to taste
1 package onion soup mix
1 16 ounce jar apricot pineapple preserves
1 bottle Russian dressing
1 can chunk pineapple, drained

Preheat oven to 350 degrees. Arrange chicken breasts in a large baking dish (I flattened mine first with a meat mallet.) Season with salt and pepper. In a separate bowl mix remaining ingredients and pour over chicken. (I had pineapple rings, so I just arranged a can on top). Bake uncovered 45-60 minutes or till at least 160 degrees internal temperature.

This makes a lot of sauce, so I suggest serving it with rice. This was a dish everyone really liked. The kids ate it right up. Enjoy!

Monday, July 27, 2009

Candied Chicken

6 chicken breasts

1/2 c. water
1 1/2 c brown sugar
1 Tbsp. Worcestershire sauce
1/2 c chopped green onion
1/4 c mustard
1/2 c ketchup
1 Tbsp soy sauce

Flour and brown chicken breasts in pan and place in 9x13" baking dish. Mix all ingredients for sauce and simmer for 5 minutes in saucepan. Pour over chicken and bake uncovered at 350 for 1 hour. Yum!

Thursday, July 16, 2009

Pesto Bruschetta on Toasted Garlic Crostini

Make these for your next party. Or for your midnight indulgence. Don't be afraid. You will thank me. Your guests will thank And when you invite me over, I'll give you a hug and a kiss. Really I will. Just make sure everyone eats one (or inevitably several of them!) so that you can all have garlic breath together. Stephanie, I will forever be grateful to you for introducing me to such divine yumminess! Mmmmmmmm.....

Pesto Bruschetta on Toasted Garlic Crostini

Pesto Ingredients:

2 cups fresh basil leaves
2 large minced garlic cloves
1/2 cup freshly grated Parmesan cheese
2 T freshly grated Pecorio Romano Cheese (Or I just used the Kraft Parmesan/Romano mix in the green container for both of sue me. It was still delish!)
1/4 cup pine nuts
1/2 cup extra virgin olive oil
kosher salt and fresh cracked pepper

Additional Ingredients
1-2 baguette sliced at a 45-degree angle about 1/2 inch thick (I'd say 2...there's enough pesto and once your guests figure out how fabulous they are, you'll be glad you did!)
1/4 cup extra-virgin olive oil
2 cloves of garlic, sliced lengthwise
1 basket grape tomatoes

Combine basil, garlic, Parmesan, Pecorio, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and freshly cracked pepper.

Preheat oven to 400 degrees. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.

While bread crisps, make pesto and half cherry tomatoes lengthwise.

Top crostini with pesto spread and cherry tomato slice.

Sunday, May 24, 2009

Cheese Fondue

A must have at our house at least once a month. A dinner my kids gobble up.

2 loaves French bread cut into cubes

1/2 lb. Swiss or Emmenthallar cheese, shredded
1/2 lb. Gruyere or smoked swiss, shredded
2 T. cornstarch
1/2 tsp dry mustard
pinch nutmeg

Combine above ingredients in a bowl so the dry ingredients are evenly mixed throughout the cheese.

1 garlic clove peeled and crushed
1 cup white wine, apple juice or white grape juice

Combine in a fondue pot and set on medium low; if using wine, the alcohol will burn out. When liquid is bubbly, slowly add the cheese mixture one handful at a time. Keep stirring and add more cheese till all is incorporated. Turn pot down to WARM. Serve with bread cubes and enjoy.

We usually add a nice big green salad with tomatoes and cucumbers to round out the meal.

Wednesday, May 6, 2009

look ma, I cooked fish

Telapia with lemon and garlic:

-telapia, rinsed and patted dry with paper towel
-lemon juice
-1 tablespoon melted butter

--put rinsed and dried telapia on a foil covered pan, that has been sprayed with Pam. Put lemon juice on whole fish, then melted butter, then sprinkle parsley.pepper.and garlic on top. cook at 375* for 30 minutes and no longer. When you take it out of the oven it should break apart with a fork really easily. Sprinkle some parmesan on top for finishing touch and squeeze a little bit more lemon on top for some extra zing!

{i have never cooked fish in my life, let alone enjoyed it. This is a really summery fun recipe}

Friday, May 1, 2009

parmesan chicken

this meal is super duper easy. and the clean up is lovely. 
-chicken breast
-saltine crackers

-First you soak the chicken in the butter, until well soaked and seeped in..just a tad. {we added some of our own herbs to the butter mixture and salt and pepper}
-Then, you crush the saltines in a bag, until broken down. and dip each piece of chicken in mixture until coated.
-put on tin foil covered pan and sprinkle {i doused them} with parmesan cheese.
-put in oven for 30 minutes. at 350 degrees

We put with marinara sauce/ranch. you can put it with the classic pasta dish as well. it's easy and fun. good luck. :D

Sunday, April 26, 2009

Easter Egg Nests

1 stick butter
4 cups mini marshmallows
4 1/2- 5 cups All-Bran or Fiber One cereal

Melt butter and marshmallows. Add to cereal in a large bowl. Stir well till combined. When cool enough to handle form into "nests" for your Easter Eggs. Spray hands often with Pam. It kinda stuck to wax paper, but lifted right off my silpat. I would say Pam the wax paper and you should be alright. Makes about 4-6 nests depending on size.

Saturday, April 4, 2009

Key Lime Pie

1 tablespoon grated lime zest
1 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.

Graham Cracker Crust

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Sunday, February 22, 2009

Cafe Rio Pulled Pork Salad (KSL)

Thanks Mom!

Sweet Pork

1 (3-5 lb.) sirloin or boneless pork loin roast
1 cup salsa
1 cup packed brown sugar
(I've also seen this using a can of Coke and 1 cup brown sugar, which was very good, but I think I would like the salsa one too)

Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in salads, burritos, or tacos.

Cilantro-Lime Rice

1 cup uncooked converted white rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon grated lime peel (zest)
1 can (15 ounces) chicken broth
¼ cup water
2 Tablespoons freshly squeezed lime juice
2 teaspoons sugar
3 Tablespoons freshly chopped cilantro

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.

Creamy Tomatillo Salad Dressing

1 cup sour cream
1 envelope Ranch Salad Dressing
½ envelope Fiesta Ranch Salad Dressing
6 tomatillos, husked and cut in half
1 clove garlic, minced
Juice from 2 freshly squeezed limes
¼ cup freshly chopped cilantro

Combine all ingredients in a blender. And blend until smooth. Store in refrigerator up to 1 week.

Friday, February 20, 2009

seven layer jello

{seven layer jello is one of my favorite things that my mom makes, i'm not
even a huge jell-o person, but this is so yummy. The link is the recipe I found online..
but i'll get my mom's recipe on later}

Thursday, January 15, 2009

Crash Hot Potatoes

I made my version of these from the Pioneer Woman's website and they were crunchy, yummy, scrumptiously good.

New potatoes (or other small round potatoes)
Olive Oil
Kosher salt
Black Pepper
Rosemary (or desired herbs)
Grated Cheese/Parmesan Cheese (Opt)

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes. rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available). ......I also added parmesan on some and shredded cheese on others. Both were yummy. The shredded cheese got kind of crunchy, but I actually liked it. You could also add it 5 minutes before it is done if you just want it to melt.

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Saturday, January 10, 2009

Apple German Pancakes

This is a recipe I stole from Delectable Edibles. It's basic German Pancakes, but the optional addition of the apples, brown sugar, and cinnamon was extra, super yummy and quite pretty. Definitely a keeper! Plus, the kids love to watch this bake up in the oven... the more eggs you use, the puffier it gets.

1/4 c butter
4-6 large eggs
1 c flour
1 c milk
1/4 t salt
Lemon juice, maple syrup, powdered sugar, applesauce, etc. for toppings

Preheat oven to 400. Melt butter in 9x13 pan in oven; swirl around so it covers the pan; Beat eggs slightly; beat in flour, milk, and salt just until mixed... do not overbeat. Pour into pan. Bake 20-30 minutes, until puffy and deep golden brown. Serve at once sprinkled with lemon juice and powdered sugar, apple sauce, maple syrup or whatever you like on your pancakes.

VARIATION: Make as instructed above, except sprinkle 2 T brown sugar and 1/4 t cinnamon evenly over melted butter in baking dish. Arrange 1 thinly sliced/chopped peeled baking apple over sugar and pour batter over apple. Bake 30-35 minutes; immediately after baking loosen edges and turn upside on serving plate or serve as is.

Monday, January 5, 2009

Spaghetti Pie

This is a yummy change for spaghetti....the "crust" and cottage cheese really make it. This is a doubled-ish recipe as I found it easier to just use a pound of hamburger, a jar of sauce, and more noodles, and then I just freeze one of the "pies" for later. Enjoy!

8 oz dried spaghetti
2 Tbs butter
2 beaten eggs
1/2 cup grated Parmesan cheese
1 lb ground beef
2 cloves garlic, minced (or garlic seasoning in the sauce)
1 cup chopped onion (1 onion)
1 cup chopped green sweet pepper (optional....I've never had one on hand when making)
1 jar spaghetti sauce
Seasonings of choice for sauce (garlic, italian seasoning, salt, pepper, sugar.....)
2 cups low fat cottage cheese
1 cup shredded mozzarella cheese

Cook spaghetti and drain (I like to break mine into pieces first). Return to pan and stir in butter till melted. Stir in egg and parmesan cheese.

Meanwhile, cook ground beef, onion, sweet pepper, and garlic, seasoning the meat with salt and pepper. Drain fat. Stir in spaghetti sauce and seasonings to taste. Heat through.

Spray two 9-inch pie plates with non-stick coating. Press spaghetti mixture onto bottom and up sides of pie plates, forming a crust. Spread cottage cheese on bottom and up sides of crusts. Spread meat mixture over cottage cheese. Sprinkle with shredded mozzarella cheese.

Bake in a 350 oven for 20-25 minutes or till bubbly.