Italian Pasta Bake

Italian Pasta Bake


1 lb. extra-lean ground beef
3 cups penne pasta, cooked
1 jar (24 oz.) spaghetti sauce
1/3 cup Parmesan Cheese, divided
1-1/2 cups Shredded Mozzarella Cheese


HEAT oven to 375°F.
BROWN meat in large skillet; drain. Add pasta, sauce and half the Parmesan; mix well.
SPOON into 13x9-inch dish; top with remaining cheeses.
BAKE 20 min. or until heated through.

Sloppy Joe Pasta

From "Taste of Home - Busy Family Recipes" magazine

1 pound ground beef (I used ground turkey)
1 envelope sloppy joe mix (I used 1/2)
1 cup water
1 can 16oz tomato sauce
1 can 6 oz tomato sauce
1 package (7 ounces) small shell pasta, cooked and drained
1 cup (8 ounces) cottage cheese

In a large saucepan, cook meat over medium heat until no longer pink; drain. Stir in the sloppy joe mix, water, tomato sauce and paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through. Remove from the heat; stir in the pasta.

Spoon half into a greased 2 1/2 quart baking dish. Top with cottage cheese and remaining pasta mixture. Sprinkle with cheddar cheese.

Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly and cheese is melted.

Enjoy!!

Patti's Potato Pie

1 lb ground beef
1 can cream of mushroom soup
2 pouches of instant potatoes
1 cup shredded cheddar cheese

In one pan, brown ground beef. Mix in cream of mushroom soup with browned meat. In separate sauce pan, make 2 pouches of instant potatoes according to the package. I used Butter, Cheddar & Garlic and a combination of the two. In a 8x8 glass baking dish, put half of the done instant potatoes on the bottom. Next put all the beef/soup combination on top. Then put the remaining potatoes on top. Top with 1 cup shredded cheddar cheese. Bake at
250 degrees until cheese is melted.

Enjoy!

Cool N Creamy Potato Salad

1 Packet Cool N Creamy Cucumber Dip Mix (Available from Tastefully Simple and yours truly)
1/4 cup mayo
3/4 cup sour cream
4-5 red potatoes cooked, peeled and cubed
1/2 diced celery
1/2 - 1 seedless cucumber

Combine first 3 ingredients. Chill 2 hours. Place potatoes, celery and cucumber in a large bowl. Fold in cucumber dressing. Chill and Enjoy!

Strawberry Coffee Cake

Strawberry Coffee Cake

8oz Cream Cheese
1/2 cup butter, softened
3/4 cup sugar
1/4 cup milk
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 cups fresh strawberries/blueberries/peaches
1/4 cup brown sugar
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. Combine cream cheese, butter, sugar. Beat until light and fluffy. Stir in milk, eggs, and vanilla. Sift together flour, powder, soda and salt. Add to cheese mixture; mix until smooth. Spread 2/3 of the batter in greased and floured 13 x 9 pan. Spread berries evenly over batter. Dot remaining 1/3 batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake. Bake for 40 minutes. Serve warm.

Enjoy!

Pineapple Pretzel Fluff

Pineapple Pretzel Fluff

Ingredients

1 cup coarsely crushed pretzels
1/2 cup Butter, melted
1 cup sugar, divided
1 8oz cream cheese, softened
1 20oz can crushed pineapple, drained
1 12oz cool whip, thawed

In a bowl combine pretzels, butter and 1/2 cup sugar. Press into a 9x13 baking pan. Bake at 400 degrees for 5 to 7 minutes. Cool. When cool enough, break into small pieces. In mixing bowl beat cream cheese and remaining 1/2 cup sugar until creamy. Fold in pineapple and cool whip. Chill until ready to serve. Stir in pretzel mixture just before serving.

Enjoy!

Monterey Chicken

Monterey Chicken

4 whole chicken breasts - boneless/skinless
1 cup Catalina Salad Dressing
Monterey Jack Shredded Cheese

Marinate chicken breasts in Catalina Salad Dressing overnight. Grill chicken breasts until tender. Top with Monterey Jack Cheese. Place on broiler until cheese is melted.

Enjoy!