Anyone notice a change with the blog? Not only have I given it a minor face lift I've made the decision to combine Babies make Three and Four together with Katie's Korner. I figured with as little as I blog between the two there was really no need to keep them separate. Now the goal is to get really creative and come up with a new blog title...lol. Suggestions???
Anyway, can you believe I have another recipe to share with you? I originally saw this recipe over at Cassie Craves where she had included it on one of her weekly menus. Go figure right? Cassie Craves and Kaitlin in the Kitchen are becoming what allrecipes.com used to be to me...lol.
I thought it looked really good then, but was hesitant to give it a try mainly because I figured everyone would freak when I served them spaghetti with the fried onions on top. Well after then seeing it on my new favorite website Pinterest, I figured why not. So...I gave it a try, used a little more spaghetti then the recipe called for, how Katie like right? It's was a little dry for my liking BUT it was because I used to much spaghetti. I will say though, as leftovers, it was delicious.
This is a recipe that will definitely be made again, this time either using the correct amount of spaghetti or adding extra sauce but either way, it's gonna be made again, and don't fret about the fried onions...they were totally awesome on top!!
Compliments of: Salad in a jar
8 ounces cooked spaghetti
1 lb. ground beef
1 large can spaghetti sauce (26.5 oz.)
1 tbsp. butter
1/2 cup chopped green peppers (I used red peppers)
1/3 cup chopped onion
8 oz. cream cheese, softened
2 tbsp. milk
Fresh grated Parmesan cheese
French Fried Onions (small can)
1.) Cook spaghetti according to the directions on the package. Cook to al dente, drain and set aside.
2.) Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
3.) Combine onions, peppers, and butter in a small glass bowl. Cover and microwave four minutes on high until soft.
4.) Add cream cheese and milk to vegetables and stir well.
5.) Using a 10x6 dish, assemble in the following order: thin layer of sauce on the bottom of the casserole dish, spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, and Parmesan cheese. Add the fried onions to the top during the last five minutes of cooking.
6.) Bake at 350 degrees for 25 minutes. Remember, top with the fried onions and then bake for another five minutes. That's thirty minutes of baking total...just helping you all out...lol.
The author of Salad in a jar says this is a great dish to make ahead and refrigerate or even freeze. She does recommend doing so without adding the fried onions though, just add those during the baking process.
Looks yummy right? Her picture is even better so please scoot on over to her site to check it out!
Tuesday, October 4, 2011
Boy do I have a recipe for you...
I don't know about everyone else but when we go to our local Mexican restaurant the thing I enjoy most is the free chips and salsa. I usually get so full on that stuff that I very rarely finish my dinner. Normally in this house I make my pico de galla but when I saw this recipe over at Kaitlin in the Kitchen I knew I had to give it a try because it looked so similar to the stuff you get at the restaurant. I doubled all of my ingredients and used an entire bunch of cilantro because, well, we love cilantro in this house. I'm so glad I made a big batch because Daniel took some into work and ended up sharing with a few people. They loved it so much that I sent the rest in with him the next day and one lady went as far as drinking it out of a cup because she didn't have chips.
While I don't think it's good enough to drink out of a glass, it was pretty darn good. It has a bit of a kick too it which I could do without because I'm a wuss like that, but the kick didn't slow me down one bit...the stuff is addicting. Even my Mom was eating it and she hates spicy stuff even more so than I do...lol.
Copycat Chili's Salsa~
Compliments of: Kaitlin in the Kitchen
1- 1o oz. can tomatoes and green chilies
1- 14.5 oz. can whole tomatoes, use juice as well
1/4 cup diced onion
1/2 tsp. garlic salt
1/2 tsp. cumin
1/4 tsp. sugar
1/2 tsp. cilantro, chopped
1.) In a blender add all of your ingredients and mix until everything is chopped up and fine.
2.) Put in an air tight container and allow to sit for 24 hours.
Once again blogger isn't allowing me to link up to Kaitlin's blog. If you go to the bottom of my blog you will find a link to her blog where you can find the original post. I'm honestly starting to consider moving away from blogger and combining both of my blogs into one. I wonder how much something like that would cost me? LOL