Monday, February 1, 2010

TMTT ~ From Italian to Mexican to Dessert

Blessed with Grace

Today I have 3 yummy recipes to share with you! One I found on the Relish! the meal planning website I'm trying out for two weeks before I put the ONE YEAR subscription giveaway up for you! The thing I really enjoyed about this site is the amount of recipes that they had, plus you could add your recipes to it. Yup you got it so when it prints that lovely grocery list it will add these items needed also!!
First Recipe is from Relish! site, it was VERY easy and very yummy! Rick even enjoyed!
Spaghetti Pies

Spaghetti Pies
Prep time: 25 minutes
You’ll need two 10-inch disposable pie plates


1 1/2pounds ground sweet Italian sausage
12ounces spaghetti
4large eggs , beaten
1/2cup Parmesan cheese, shredded
4tablespoons butter
1white onion , chopped
1 1/2cups sour cream
26-ounce cans tomato paste
2cups water
2cups shredded mozzarella cheese
210-inch aluminum pie pans

[1] In a large pot of boiling salt water, boil the spaghetti until just tender but still firm to bite. Drain. While still warm, combine the spaghetti with eggs and Parmesan in a medium bowl. Pour into 2 well-greased 10-inch pie pans and pat mixture up and around the sides with a spoon.

[2 In a large skillet over medium heat, melt the butter and sauté the onion until limp, about 10 minutes. Stir in the sour cream and spoon the mixture over the two pans of spaghetti.

[3] In the same skillet, add the sausage and cook until done. Drain and add the tomato paste and water. Simmer for 10 minutes and spoon the sausage mixture on top of the sour cream mixture.

[4] Cool and top with the cheese. Cover with heavy-duty aluminum foil.

[5] Using packing tape, affix the cooking instructions to the outside of each pie and lay flat in the freezer.

COOKING DIRECTIONS
Thaw
[1] Preheat oven to 350 degrees
[2] Bake covered for 25 minutes, remove the foil and cook for another 5 minutes or until the cheese is bubbly.
Alexis NOTE: This one was meant for the freezer, I made it the same night also halved the recipe since I have a smaller freezer for not much room :). To make it a little healthier I switched out for the whole wheat pasta, the low fat sour cream, unsalted butter and used egg whites only (used 4).
Mexican Seashell Casserole
Mexican Seashell Casserole
1 lb ground beef

½ c chopped green pepper

1 tbs chili powder

2 ½

c small shells, uncooked

1 c sliced onions

1 ½ c tomato juice

½ tsp salt


Brown ground beef, onions and green peppers in skillet until onions are tender. Add tomato juice, chili powder and salt. Mix thoroughly, simmer uncovered 10 minutes. Cook small shells in salted boiling water until tender. Combine with meat mixture. Makes 4 servings.

Alexis NOTE: I switched out the ground beef for lean turkey and used whole wheat noodles.

Ginger Cheesecake Dessert

I had a few bags of gingerbread mix left over and thought what the heck the neighbors probably would love more cookies. I love baking I just don't need to eat it all ... LOL :) So my solution bake to make me happy and then give it away that night!

1pouch Betty Crocker® gingerbread cookie mix
1/2cup butter or margarine, softened
1tablespoon water
1egg
1can (14 oz) sweetened condensed milk (not evaporated)
1package (8 oz) cream cheese, softened
1/3cup fresh lemon juice
2cups frozen (thawed) whipped topping
1.Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
2.Make 5 cookies by shaping dough into 5 (1-inch) balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
3.Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
4.In large bowl, beat milk, cream cheese and lemon juice with electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled cookie base.
5.Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.
High Altitude (3500-6500 ft): In step 2, bake cookies 9 to 11 minutes. In step 3, bake 13x9-inch pan 11 to 13 minutes.

18 comments:

  1. You are killing us with having to wait for the giveaway!!! Look at all those tasty things you are putting on your table!! :) Do you think ground beef would work on the pie? My husband has a sensitive tummy and doesn't do sausage of any kind well.

    ReplyDelete
  2. Look at you go lean turkey and wheat pasta. I wish my husband was not a picky eater. These all look so yummy. When I was reading the first recipe it went over into you side bar stuff. I am not sure if it is just how I look at it or how others will see it. I just wanted to let you know.. Have a great day Poser.. Love ya...

    ReplyDelete
  3. The Mexican seashell casserole is right up my alley yet again! Yum! It looks like you added corn too? I might have to try that tonight-I've been wondering what I was going to make! ;-)

    ReplyDelete
  4. Damn, you just made me hungry. I haven't made spaghetti pie in a year. I'm putting it on my menu for next week. Love it.

    ReplyDelete
  5. Damn, you just made me hungry. I haven't made spaghetti pie in a year. I'm putting it on my menu for next week. Love it.

    ReplyDelete
  6. Damn, you just made me hungry. I haven't made spaghetti pie in a year. I'm putting it on my menu for next week. Love it.

    ReplyDelete
  7. that ginger cheesecake desert looks sorta evil... BUT, in a great way!

    ReplyDelete
  8. That spaghetti pie looks yummy and very handy to have in the freezer.

    ReplyDelete
  9. I haven't tried the spaghetti pie. I've thought about doing some of their freezer meals to have on hand. I need to get some more casserole dishes first.

    ReplyDelete
  10. Look at you substituting for all the unhealthy crap! Good job!

    ReplyDelete
  11. Wow. Thanks for all three great recipes. I am so hungry, now! Thanks for linking your post to Tempt My Tummy Tuesday.

    ReplyDelete
  12. That ginger cheese cake dessert is new to me but it looks like something my family would enjoy. Thanks

    ReplyDelete
  13. These sound really good. I don't know when I am going to get around to making all the fab things you blog about. I love ginger and love cheesecake so I must try that dessert.

    ReplyDelete
  14. That dessert looks amazing... Now, how do I just make it appear?? =)

    ReplyDelete

Commments welcome, helps me know the people in the wall really do exsist!

Created by MyFitnessPal - Nutrition Facts For Foods

Thank You to My Wonderful Sponsors!!!

1800flowers
Baby Pop
BzzAgent
cafe Press
CSN
Easy Lunch Boxes
Faith Words
Glasses USA
Great Wolf Lodge
Hachette
Jump Start
My Baby Clothes Boutique
My Blog Spark
Ouchies
Pleasures.com
red envelope
She Speaks

tote bags
Strap Doctor
You Can Make This

Total Pageviews

Awards I've been Given! You Really Love Me!! (Yes my best Oscar Speech)

Photobucket
Photobucket
Photobucket
Photobucket
Photobucket
Photobucket
Photobucket
Photobucket
Photobucket
friendhip2 from Anissa
passoinate-blogger-award (Heidi @ Tried & True Cooking)
You're a Superstar Blogger
you-dont-say-post - Kristie Notes
Annisa (Over the top)
Jessica Mommy Needs Coffee (Lovely)
Annissa (Queen Award)
Your Blog is Fabulous
Best Comedic Performance
Splash Award
Best Blog Award
Dragon's Loyalty Award
Photobucket
The Heartfelt Award
Daffy Commenter Award
 
Pin It button on image hover