Wednesday, October 31, 2007

My Spaghetti

I love to cook - I don't consider myself a great cook though. I typically follow recipes and rarely make up my own. But for my spaghetti I have never used a recipe just bits a pieces of others until I came up with my own special recipe.

1/2 pound Italian sausage
1/2 pound Hamburger meat
1 (6.5 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 jar of your favorite sauce
1 tablespoon of grape jelly (or sugar)
1 teaspoon Italian seasoning
1/4 cup of water
1/2 package spaghetti seasoning
1/4 onion diced
1/2 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) package spaghetti

In a large saucepan , brown sausage and hamburger meat over medium heat with onion; drain and add tomato sauce, diced tomatoes, Italian seasoning, garlic powder, basil, oregano, salt, pepper and jar sauce; mix well. In the empty jar add water, spaghetti seasoning and jelly (or sugar). With the lid on shake well until all is mixed up. Add to pot.

Simmer over medium-low heat for at least one hour; it is best if simmered all day.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Mix sauce with hot pasta; serve.

Monday, October 29, 2007

The Best Omelet

I found this recipe on Sugar and Spice Blog. It is wonderful. The actual recipe is from Barefoot Contessa, Ina Garten and like many of her recipes - this one did not disappoint. This was the first time I've ever baked an omelet and loved it! I can't see myself making an omelet on the stove again. As you can see, I didn't cut the bacon up as small as the recipe suggested. Next time I make it though, I'll make a bit more "kid friendly". I'll only add the onions to one half. Although everyone loved it - a few picked out the onions. So lesson for next time and there will definitely be a next time.

Omelet for Two
(Source: Ina Garten)

1/4 pound good thick-cut bacon (about 5 strips)
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeño pepper
5 extra-large eggs
2 tablespoons milk or cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeño pepper and cook for 30 seconds.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

Saturday, October 27, 2007

Egg Drop Soup

Source: All Recipes

Tonight my "buddy" and I were on our own for dinner. I have not been feeling so well so I was in the mood for some soup, but a light soup. I decided to make egg drop soup. And as my son put it "mmmm, this is the best!". I have to admit it was so simple but very tasty.
4 cups chicken broth, divided
(I used two cups water with 2 chicken bouillon cubes and two cups Trader Joe's Chicken Broth)
1/8 teaspoon ground ginger (I left this out for tonight)
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
*drop of sesame oil - this is not part of the original recipe*

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Friday, October 26, 2007

Beer Margaritas

5 stars (162 reviews)

I have been craving Margaritas so much lately. This just sounds so good.

1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
1 lime, cut into wedges

Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

Thursday, October 25, 2007

Garlic Spaghetti

I can say no to cookies, cakes, brownies, etc. but I can not say no to pasta. I love it in every size, shape or form. My all time favorite recipe is so simple but so delicious.
Garlic Spaghetti

1 (16 ounce) package spaghetti
10 cloves garlic, minced
Sun dried tomatoes
1/4 cup extra virgin olive oil
1/4 cup minced fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Cook spaghetti according to package directions.

Meanwhile, in a skillet over low heat, cook garlic and sun dried tomatoes in oil until garlic lightly browned. Remove from the heat; stir in parsley, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.


Taco Soup - One of my Favorites!!!

2 pounds lean ground beef
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (1 ounce) package ranch dressing mix
1 (14.5 ounce) can stewed tomatoes


In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat. Add chilies, salt and pepper, beans, water, seasoning mixes, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes. Top with shredded cheese, and serve with chips.

Creamy Rice Pudding

So Yummy!


3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins (optional)
1 tablespoon butter
1/2 teaspoon vanilla extract


In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Twice Baked Potatoes

I found this recipe on It is the best!!


4 large baking potatoes
8 slices bacon (optional)
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided


Preheat oven to 350 degrees F (175 degrees C).Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.Bake for another 15 minutes.

These are an absolute favorite in my house. A bit time consuming but worth it!!!!

Awesome Pot Roast

During the colder times of the year I love to use my crock pot. This is my all time favorite crock pot recipe. Very easy and very yummy!!!


1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can of beef broth
1 (1 ounce) package dry onion soup mix 1/2 cups water 5 1/2 pounds pot roast
Carrots, celery onions

DIRECTIONS In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place vegetables on the bottom and add pot roast in slow cooker and coat with soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Baked Ziti

This is a new favorite in my house - it's cheesy yummy goodness!!!


1 (16 ounce) package ziti pasta
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 egg, beaten
1 (32 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.Preheat oven to 375 degrees F (190 degrees C).Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

**I sometimes add cooked ground beef or Italian sausage in the spaghetti sauce**

Yummy Wine Sauce!!!

When I made this last and it was wonderfully creamy and tasty. I only used the wine sauce portion of the recipe with chicken breasts (not with Swiss cheese or ham) and served with rice.

It was very tasty!

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

**'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks**


This is my favorite recipe ever for ribs. These ribs are the absolute best. I recommend making extra sauce and having a ton of napkins!!!


2 pounds pork spareribs
3 cups ketchup
1 cup barbecue sauce
1 cup brown sugar
2 1/2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce, or to taste
3 tablespoons steak sauce, (e.g. Heinz 57)
2 cloves garlic, minced

Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.Preheat oven to 350 degrees F (175 degrees C).In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

Enjoy!!!! Yum!!