Spaghetti Carbonara

1 Lb Spaghetti
1 Tablespoon Olive Oil
6 oz (3/4 cup) lean bacon, chopped
2 fl. oz. (1/4 cup) single (light) cream (i.e. Half and Half)
2 Eggs, Beaten
2 oz. (1/2 Cup) grated Parmesan cheese
Salt
Pepper
Pinch of Cayenne Pepper
1 1/2 oz. (3 Tablespoons) Butter, Cut into small pieces

Cook spaghetti in boiling salted water until 'al dente' (still a little stiff).
Meanwhile, heat the oil in a frying pan and fry the bacon until crisp.
Mix the cream, eggs, and cheese and season to taste with salt, pepper and cayenne. Drain the spaghetti and toss the butter over a moderate heat until it has melted. Stir in the bacon, then the egg mixture and toss until the spaghetti is thoroughly coated. Serve immediately.
Serves 4-6

Crock Pot Macaroni & Cheese

After a long absence, here's a "crowd pleaser", requested recipe - kids and adults love this. It's my grandma's recipe and so easy. Enjoy.

Crock Pot Macaroni & Cheese

160z macaroni, BARELY cooked
2 eggs, beaten
2 cans evaporated milk
2 t pepper
2 c medium cheddar, grated
2 c sharp cheddar, grated
2 t salt
2 T butter

Spray crock pot with cooking spray. Cook on low for 3 hours.

Notes: Time how long you cook the noodles so they don't cook too long - maybe about 2 or 3 minutes. If you do overcook, don't worry - it still turns out great! I like to mix everything in a large bowl and then transfer to the crock pot.

Ranch Mac and Cheese

A great new twist for all you mac and cheese lovers!!

1 pkg(16oz) elbow macaroni
1 c. 2% milk (I used buttermilk because that is what I had)
1/4 c. butter, cubed
1 envelope ranch salad dressing mix
1 tsp garlic salt
1 tsp garlic pepper blend (I mixed black pepper and garlic powder)
1 tsp lemon pepper seasoning (I totally forgot this)
1 c. shredded Monterey Jack cheese
1 c. shredded Colby cheese (I just used 2 c. of colby because I didn't have the other)
1 c. sour cream
1/2 c. crushed saltines
1/3 c. grated parmesan cheese

Cook macaroni according to package directions. Meanwhile, in a dutch oven, combine the milk, butter, dressing mix, and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni; stir into cheese sauce with saltines. Sprinkle with parmesan cheese.

Looking back it is pretty amazing that it still tasted good with everything that I did different. You can try it my way, or the way that it is supposed to be. Have fun. My kids loved it!!! (picture and recipe from taste of home )

Turkey Primavera

I don't know how many of you are having turkey for Christmas, but let me tell you, after Thanksgiving, this was the most delicious way to use up some leftovers. And a great way to eat asparagus. I don't usually like it, but I loved it in this dish, so go ahead and try it. My kids even ate it.

1 cup uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 cup julienned carrot
3 tablespoons butter
4 large fresh mushrooms, sliced
1/2 cup chopped yellow summer squash
1/2 cup chopped zucchini
1-1/2 cups shredded cooked turkey
1 medium tomato, chopped
1 envelope Italian salad dressing mix
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.
Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes.
Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again. Yield: 4 servings.

5 in 1

I know this is a little lame but I have wanted to post a couple of things and just haven't so now I have like 5 recipes to post. So I thought I would do it all at once. Here you go.

Punkin Pancakes

2 1/3 c. bisquick

1/3 c. canned pumpkin (not pumpkin pie filling)

1 1/4 c. milk

1/4 c. oil

2 Tbsp. sugar

1 tsp pumpkin pie spice

2 eggs

Mix with a wisk until blended and cook like normal pancakes

Chicken, Broccoli, and Pasta

this is a recipe I got from someone who would change her recipes all the time so there aren't that many measurements so just do what you think (which is why I hesitate to even post it). I haven't gone wrong with it yet. Just do what your family would eat.

1 lb chicken breast, cooked and chopped

1 bunch of broccoli, steamed

fettucini noodles, cooked

1 can cream of chicken soup

1 can water

1/2 c. mayo

garlic powder

salt and pepper

Mrs Dash

Cheddar cheese

bread brumbs

butter

Toss cooked chicken, steamed broccoli and cooked noodles in your baking dish (usually use a 2 qt dish and fill it). In another bowl mix soup, water, mayo and seasonings until somewhat smooth. Pour sauce over noodles and toss to coat. Sprinkle cheese over top. Melt a small amount of butter to stir into bread crumbs and sprinkle over cheese.

Bake at 325 for 30-45 minutes.

Stuffed Meatloaf

2 lbs hamburger

1 box stuffing

6 oz mushrooms, sliced

1/2 green pepper, chopped

1/2 small onion, chopped

Preheat oven to 350

Season meat like you would for normal meatloaf. (I usually use season salt, pepper, and 1 egg) Cook stuffing according to directions on box. Saute mushrooms, green pepper and onion in frying pan until tender, but firm.

Pat out hamburger on wax paper to form a rectangle (you want the meat fairly thin). Spread stuffing on top then sprinkle mushroom mix on top. Lifting the wax paper, carefully roll the hamburger and place into baking dish. Cover and cook for about 1 hour.

Farmhouse BBQ Muffins

2 tubes Jumbo flakey biscuits (16 biscuits total)

1 lb ground beef

1/2 c. ketchup

3 Tbsp brown sugar

1 Tbsp cider vinegar

1/2 tsp chili powder

1 c. shredded cheddar cheese

Separate dough and roll out into slightly larger circles. Press each biscuit into greased muffin tin and set aside. (I usually only end up using 12 biscuits because that is as far as my meat goes. Then I just make cheesey biscuits with the remaining 4 for my kids)

In skillet cook hamburger thoroughly and drain. In a small bowl mix ketchup, brown sugar, vinegar, and chili powder until smooth. Add the meat and stir to coat. Divide meat mixture among biscuits. Sprinkle cheese over top.

Bake at 375 for 18-20 min or until golden brown.

Fried Ice Cream

1 qt. Vanilla Ice Cream

about 2 c. crushed cornflakes

cinnamon sugar

1 egg, wisked until there are no blobs

oil for frying

The day before form ice cream into 4 balls of whatever size you want. (we didn't use the whole container of ice cream of course. We just made 4 solid scoops.) Round them out in your hands, put on a plate, cover with plastic wrap and put back in the freezer overnight.

When ice cream balls are frozen hard again, dip into crushed cornflakes to coat. Make sure you cover entirely, and place back in the freezer for at least 1 hour. Combine remaining cornflakes with some cinnamon sugar. Once hard again, dip into egg to coat then into cornflakes again for a second coating. Work with only one ball at a time, then place back in freezer as soon as possible.

Heat oil to between 375-400 degrees. When oil is ready, take ice cream from the freezer, and place in oil (one at a time) for about 10-15 seconds (if you do it too long the ice cream will melt). Roll onto paper towel to drain then promply into bowl. Top with whipped cream, chocolate syrup, caramel, etc. What ever you want.

Lisa's Linguine

This is my sister's idea of an "easy dinner." I don't think it's very easy, but she made this for me when my brother and I visited her and it's delicious.













Linguine with Chicken and Sun-Dried Tomato Dressing

1/2 C. plus 2 Tbsp. olive oil
3. Tbsp. balsalmic vinegar
1 large garlic clove, minced
1/2 tsp. sugar
1 C. chopped red onion
1/2 C. chopped and drained oil-packed sun dried tomatoes
1/2 C. dried basil (I've used fresh too and I liked it even more)
4 skinless and boneless chicken breast halves ( I do less)
1/2 C. canned low salt chicken broth
1-9oz. package fresh linguine (I do dried), freshly cooked

Whisk 1/2 C. oil, vinegar, garlic, and sugar in a medium bowl to blend. Whisk in onion, tomatoes, and 1/4 C. basil. Season dressing with salt and pepper. Heat remaining oil in heavy large skillet over medium high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet . Saute until brown, about 3 min. per side. Cut into pieces. Add broth, 1/2 C. dressing, 1/4 C. basil and bring to a boil. Reduce heat to medium low; simmer uncovered until chicken is cooked through, about 3 minutes. Add remaining dressing and basil. Simmer till heated through. Serve over linguine.

Jenni's Spaghetti Salad

1 Package of Angel Hair Pasta

Kraft ZESTY Italian Salad Dressing

1/3-1/2 Bottle of Salad Supreme Seasoning

1 Red Onion

1 Cucumber

1 Green Pepper

2-3 Tomatoes

Chop Vegetables. Cook pasta and drain, run under cold water to cool. Combine pasta and vegetables and then add entire bottle of salad dressing and 1/3-1/2 Salad Supreme Seasoning to taste.

Delicious!!

My mom has been in town we have had some really yummy dinners -- here are 2 recipes that are both fantastic!! Both Recipes are from Cooking Light.


Crumb-Topped French Toast

1/2 cup skim milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1 cup cornflake crumbs
8 (1-ounce) diagonally-cut slices French bread (about 1 inch thick)(I had half a loaf leftover from dinner and it was perfect!)
1/4 cup margarine, melted


Preheat oven to 450°.

Combine first 4 ingredients in a medium bowl; stir well with a wire whisk. Place cornflake crumbs in a shallow dish.

Dip bread slices into milk mixture, and dredge in cornflake crumbs. Place bread slices on a baking sheet, and drizzle with margarine. Bake at 450° for 15 minutes or until golden brown.



Pan-Seared Scallops on Linguine with Tomato-Cream Sauce


1 cup dry white wine (I used 1/2 cup white grape juice and 1/2 cup chicken broth)
1/4 cup minced shallots
2 tablespoons fresh lime juice
1 tablespoon grated peeled fresh ginger
2 tablespoons whipping cream
1 tablespoon butter, cut into small pieces
2/3 cup chopped seeded plum tomato (I didn't seed my tomato I just threw it all in)
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups hot cooked linguine (I used about 3/4 of a 1 lb box)
Cooking spray
3/4 pound large sea scallops (I used small bay scallops - they were on sale)
1/8 teaspoon salt
Chopped cilantro


Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine (broth/juice) mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired

Cobb Pasta Toss

Oh my, this pasta is so delicious!!! I saw it on Rachael Ray and made it for dinner one night...it is now one of our favorite dishes.

• 3 pints grape or cherry tomatoes
• 3 tablespoons extra virgin olive oil, divided
• Salt and black pepper
• 2 cloves garlic, grated or finely chopped
• 6 slices bacon
• 1 pound whole wheat penne pasta
• 1 avocado, pitted and diced
• 4 to 5 scallions, thinly sliced on a bias
• 1 cup blue cheese or feta cheese crumbles
• 1/4 cup (about a handful) fresh basil, chopped
• 1 cup cooked chicken (optional)

Preheat an oven to 400ºF. Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons EVOO, some salt and pepper, and grated garlic. Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes. Cook the bacon until crispy, then drain on paper towels.

Cook pasta according to package directions. When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta and return it to the pot it was cooked in. In a large serving bowl, mash cooked tomatoes together with scallions; add the pasta water and pasta. Crumble the cooked bacon over the mixture, and toss with the diced avocado, blue cheese (or feta), basil, chicken (if desired) and salt to taste. Toss everything together and serve.