TMTT ~ From Italian to Mexican to Dessert

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 1/2 pounds ground sweet Italian sausage 12 ounces spaghetti 4 large eggs , beaten 1/2 cup Parmesan cheese, shredded 4 tablespoons butter 1 white onion , chopped 1 1/2 cups sour cream 2 6-ounce cans tomato paste 2 cups water 2 cups shredded mozzarella cheese 2 10-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!

1	pouch Betty Crocker® gingerbread cookie mix
1/2	cup butter or margarine, softened
1	tablespoon water
1	egg
1	can (14 oz) sweetened condensed milk (not evaporated)
1	package (8 oz) cream cheese, softened
1/3	cup fresh lemon juice
2	cups 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.