1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups spicy tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated Parmesan cheese
Brown and crumble ground beef in a large pot with onion and garlic; drain well. Add in the tomato sauce, paste, juice, water, salt, sugar, chili powder, dried oregano and pepper; bring to a boil. Cover and reduce heat. Simmer for 30 minutes, stirring often.
Add in the pasta. Cover and simmer until pasta is tender, stirring often (about 20 minutes). Sprinkle Parmesan cheese on each serving.
Adapted from myrecipes.com
1 lb. fettuccine
1 large onion, diced
1/2 lb. portabella mushroom caps, sliced
4 oz. 1/3 less fat cream cheese
1 C skim milk
1 clove garlic, finely chopped or pressed
1/2 tsp. dried basil
1/4 tsp. pepper
1/2 cup grated fresh Parmesan cheese
salt to taste
Cook fettuccine in lightly salted boiling water until firm but tender. Meanwhile, coat skillet with cooking spray. Over medium-high heat, add onion and mushrooms. Cook, stirring, until mushrooms release their liquid. Stir in cream cheese until it begins to melt. Stir in milk, garlic, basil, and pepper. Simmer for 2 minutes. Stir in half of the cheese. Add salt to taste. Toss cream sauce with fettucine in a large bowl. Serve and top with remaining cheese.
1 can cream soup (celery, chicken, or mushroom) + 1/2 can water
1 C sour cream
3 oz. dried beef slices
6 chicken breasts
6 slices partially cooked bacon
In buttered casserole, layer dried beef and chicken wrapped in bacon. Cover with sauce made of soup, sour cream, and water. Let stand for 3 hours or overnight. Bake at 275 degrees F for 3 hours. Do not cover to bake.
2 boneless, skinless chicken breasts, cut into small pieces
2 small cans cream of chicken soup + 1 can water
2 stalks celery, sliced thinly
1 small onion, chopped
1/2 stick butter
salt and pepper
1 Tbsp. butter, melted
1 3/4 C flour
1/2 tsp. salt
3/4 C water
In a large skillet, met 1/2 stick butter. Brown onion and celery until slightly softened and onions are clear. Add chicken pieces, stirring until no longer pink. Add salt and pepper to taste. Add the two cans of chicken soup and water till creamy. Stir constantly until bubbly. Turn heat to low and simmer.
Bring a 2 1/2 quart pot of water to a boil. In a large bowl, mix melted butter, eggs, and water. Add flour and salt. Drop by 1/2 teaspoon into boiling water. Dumplings are done when they float. Add all dumplings to skillet and serve.
1 lb. rotini pasta
1/4-1/2 lb. bacon, browned and crumbled, with drippings reserved (use part or none of the drippings if you want a lighter version)
1 C heavy cream (subtitute 1/2 and 1/2 for a lighter version)
4 egg yolks
1 tsp dried basil
3/4 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1 C grated fresh Parmesan cheese (more if you’d like to add some when serving)
Place bacon in a medium size nonstick skillet. Cook until browned, then remove and place on paper towels. Reserve drippings. Once cool, crumble bacon into small pieces. While bacon is cooling and crumbling, cook pasta in lightly salted boiling water until tender but firm. Drain and keep warm. Whisk together cream and egg yolks in a small saucepan. Cook over medium heat, whisking, until temperature reaches 140 degrees on an instant read thermometer (about 6-7 minutes). Maintain 140 degrees for at least 3 minutes while stirring – the eggs and cream will thicken and bubble around the edges. Sitr in basil, salt, pepper, and nutmeg. Add bacon and drippings to cooked pasta. Stir in cream and egg mixture. Stir in cheese. Spoon pasta into a large serving bowl and sprinkle with extra cheese if desired. Serve immediately.
4 C water
2 tea bags
1/3 C sugar
4 C cold water
Boil 4 C water. Add tea bags and remove from heat. Let steep for 5 minutes, then remove tea bags. Add sugar and stir to dissolve. Pour into 2 quart pitcher. Add remaining cold water to pitcher and stir. Refrigerate until cool and ready to serve. Serve with fresh lemon.
3 1/2 C Flour
1 1/2 tsp baking soda
1 1/2 C unsalted butter, melted
1/2 C brown sugar
1/2 C sugar
1 six serving package dry vanilla pudding mix
1 1/2 tsp vanilla
1 package chocolate chips
Mix flour and baking soda together in a bowl. Combine butter, sugars, pudding and vanilla in bowl of your stand mixer. Beat until smooth. Beat in eggs. Gradually add flour mixture until incorporated. Stir in chocolate chips. Bake at 375 degrees on an ungreased cookie sheet for 8-10 minutes.
Chocolate Peanut Butter Pudding Cookies
1 six serving package dry chocolate pudding mix for the vanilla pudding mix
1 package peanut butter chips or 1 package of mixed chocolate and peanut butter chips for the plain chocolate chips.
Prepare as shown above.