The Crazy That Is Weeknight Supper Time

 Have you entered the back to school rush? We are going into our second week, and I can honestly say, thus far it's been a pretty easy transition from summer time lazy days to the school time schedule. Don't get me wrong, that alarm ringing at 6:30 every morning isn't something I am going to welcome any time soon, and not having the teen home during the day is still something I don't enjoy, but for the most part we are easing into the school year without too much groaning. 

I'm not naive to the fact that this time of year is hard on so many. The little ones are exhausted after a long day, homework is a struggle, bedtime brings tears, after school activities have you running around, and on top of it all, everyone still wants fed! Doesn't matter what kind of day it was, come supper time, the one thing we can all agree on is we need a delicious and satisfying meal.

Pasta bakes are one of those things that seem to be universally loved. They are hearty, filling casseroles that can bring a family around the table. I have so many recipes for them, but never tire of finding new ones too! 

This Baked Spaghetti is my latest favorite one. It reminds me of something we could order at our favorite Italian restaurant. Don't freak out when you see in the ingredient list! Everything is easily found in your grocery store, and while it does take a few extra steps than "regular" spaghetti, it's 100% worth it! Plus, once you've prepped, it will be in the oven for about an hour, so that gives you some time to decompress and relax before sitting down to eat.  

If back to school has you pulling your hair out a little bit, please know you aren't alone! Parents everywhere feel your pain and are going through the exact some thing. Rest assured though, having some great meals you can turn to on those days when you just can't handle complicated will let you end any day, good or bad, on a high note!

 

 

 Baked Spaghetti

1 lb. thin spaghetti

1 lb. mild Italian sausage

1 medium white onion, diced

2 garlic cloves, minced

1 (24 oz.) jar pasta sauce with meat

2 eggs

1/2 tsp. seasoned salt

1/3 c. grated Parmesan cheese

5 TBS butter, melted

1 (15 oz.) container ricotta cheese

4 c. shredded mozzarella cheese

Black pepper

Italian seasoning

Preheat oven to 350. Grease a 9x13 baking dish. Cook pasta according to directions and drain. In a large skillet over medium high heat brown sausage with onions and garlic until no longer pink. Drain if necessary. Add pasta sauce, seasoned salt and pepper. Stir well. In a large bowl whisk together eggs, Parmesan and butter. When pasta is cooked and drained, add to egg mixture and toss to coat. Place half the spaghetti mixture in baking dish. Top with half the ricotta, half of the meat sauce and half of the mozzarella. Repeat layers. Cover with foil and bake 40 minutes. Uncover, sprinkle with Italian seasoning and bake 20 additional minutes. Let stand 10 minutes before serving. 

Shared at Weekend Potluck

 

That Moment

As many of you know, not only do I run the EMM world, I am also a contributor for Parade Magazine's online food site. I have been writing for them for about five years now, and it has opened up a whole new world to me and the blog. Plus, it's another way I am able to help support my family and maintain the blog with free recipes for all of you!

Recipes that I blog here, I then share to Parade for them to publish as well. Or, that is how it normally works. But this month, there was a little hitch in that plan and this recipe was actually shared on their site before I had a chance to blog it here. Now, I will admit, I'm a little OCD and that bothered me a little because I like for my stuff to debut on my site first before I share it elsewhere, but then something happened that made it 100% okay!

Last Monday I woke up and logged onto Parade to find MY recipe was the featured recipe and cover photo of their entire food section. Woo hoo! I was excited, and apparently people were loving it because they left it there for the ENTIRE day!

So, even though this wasn't going to be published on EMM until later in the month, I decided it needed to be moved up pronto! I had to calm those OCD nerves somehow!

Taco Spaghetti is great for your Taco Tuesday, or your pasta supper tonight! Two classic favorites come together in one amazing dish that will be gobbled down! We couldn't stay out of it! Even the leftovers were fought over the next day!

With school starting back up this week for many of us (I HAVE A FRESHMAN!!! HOW DID THAT HAPPEN????) Simple casserole suppers are going to be in high demand. Tell the kids you're taking two of their absolute favorite meals and making them into one...and then watch them run to the table!

Taco Spaghetti

1 lb. thin spaghetti, broke in half

1 lb. ground beef

1 (15 oz.) can black beans, rinsed and drained

1 (10 oz.) can Rotel

1 packet taco seasoning

2/3 c. chunky salsa

2/3 c. water

1 1/2 c. shredded Mexican blend cheese

Salt and Pepper 

Preheat oven to 350. Grease a 9x13 baking dish. Cook pasta to al dente. In a large skillet brown beef until no pink. Add taco seasoning and water. Bring to a boil. Reduce heat. Add black beans, Rotel and salsa. Stir well. Add 1 c. cheese and combine until melted. When pasta is cooked, drain well and add to skillet. Mix well. Transfer to baking dish. Cover and bake for 20 minutes. Uncover, add 1/2 c. cheese and bake for 5 additional minutes until melted.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Think Outside the Pasta Box

Here in Indiana we've been dealing with some really stormy weather. We've got floods in towns near to us, and farmers crops probably ruined for the season. It's been hot, humid and wet. But I know for many of you south of us, you're simply dealing with HOT temps. The stifling heat that takes your breath away the minute you walk out the door. On days like that, you want food that satisfies you, but doesn't raise your body temperature any more than it already is.

By now you know how much we love pasta. You know my obsession for it runs deep and if I could eat something every day for the rest of my life, it would be it. But when it's hot and muggy, as much as I love it, I just can't eat it as much as I would like. Or so I thought...until I started thinking outside the pasta box.

Why can't I have the pasta I love, but in a cool, summer inspired salad, filled with garden fresh, crunchy veggies, without a heavy, hot sauce? There is no reason I can't!!! We love pasta salad, so why not just ramp it up to take it from a side dish we love on picnics and at barbecues, to a main dish filling enough for a supper after a long day??!!

Oh.My.Blog! This is crazy good! I can't even describe it. There are no words for just how yummy it is. Seriously, I'm salivating just thinking about eating it again. Oh, and it just happens to make a ton too, so you can feed a crowd, or have it to eat all week long. Add some crusty bread or fresh fruit, and supper is done!

Be sure to keep this one in mind for your upcoming July 4th party! I guarantee it will be the thing everyone takes seconds and thirds of, and then will want the recipe too!

Summer Spaghetti Salad
Inspired by Taste of Home

1 lb. thin spaghetti, broken into thirds

1 (10 oz.) container cherry tomatoes, halved

2 medium zucchini, chopped

2 medium cucumbers, peeled, seeded and chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 (3.4 oz.) can sliced black olives

1 (16 oz.) bottle zesty Italian dressing

1/4 c. grated Parmesan cheese

1 1/2 TBS sesame seeds,  extra for garnish

1 tsp. paprika

1 tsp. celery seed

1/4 tsp. garlic powder

1 TBS dried parsley, extra for garnish

Salt and Pepper to taste

Cook spaghetti until just done. Do not over cook. Rinse with cold water and drain well. In a large bowl combine all veggies and spaghetti. Toss to combine. Season with salt and pepper. In a medium bowl whisk together dressing, cheese, sesame seeds, paprika, celery seed, garlic powder and parsley. Pour over salad. Toss very well to coat. Garnish with extra parsley and sesame seeds. Chill at least 2 hours before serving. Can be made ahead 24 hours and refrigerated until serving.

Shared on The Country Cook

Disclaimer: As a field editor for Taste of Home, I share this recipe with my own thoughts and opinions. I am NOT a paid employee. 

Sometimes Change Is A Good Thing

I am not a fan of change. I don't like a wrinkle in my schedule. I wish I could be more laid back and "go with the flow", but alas, it just isn't in my nature. In fact, when a wrench gets thrown into my plans, it tends to effect my mood in not so great ways. It's one of those things about myself that I don't necessarily like, but I know I'm that way, so I try to accept me for me. But even I have to admit sometimes change is indeed a good thing.

See, during the holiday time, we were supposed to have dinner and celebrate Christmas with our good friends and their kids. It's something we do every year, and we look forward to it so much. And luckily, my friend is a planner just like me, so knowing how busy that time of year gets, we always find a date early on to make sure we have it on the calendar before it gets full. Seriously, we had this year's date picked out in mid-November!

This is where out little story goes off track a bit. We found out we had a family obligation the same day we had planned our little get together. So, I had to scramble to get with my friend and try to find another date we could do it. Thankfully, we were able to, and the schedule moved on as planned. Well, then as it turned out, the original date happened to be the same one little man ended up coming down with a nasty case of the flu...so we wouldn't have been able to do it anyway. As it turns out, changing the date was a blessing in disguise. It worked out exactly how it was supposed to and we were able to celebrate with our friends and have a lovely evening.

I was in charge of the main dish that night, and this amazingly delicious pasta casserole is what I came up with. I love serving pasta casseroles when I entertain, or have to take a meal with us. They are so easy to assemble and either keep hot or bake off when you get there. Plus, with the change of date, I had a few more weeks to tweak this and get it just right. I've since made it a couple more times and it just keeps getting yummier and yummier.

If you are one of those people who don't let change bother you, I admire you. I try really hard, but it's just not in my nature. So, I will continue to like my schedule, my order, my routine and if something does happen to interfere with it, I will try to remember this case and how it was actually a good thing.

Three Cheese Baked Spaghetti

1 lb. angel hair pasta
1 lb. ground beef
1 (24 oz.) jar spaghetti sauce
4 oz. cream cheese, softened and cubed
1 c. shredded mozzarella cheese, divided
1 c. shredded Monterrey Jack cheese, divided
1/2 c. grated Parmesan cheese, divided
Garlic Powder to taste
Onion Powder to taste
Salt and Pepper to taste
Dried Parsley for garnish

Preheat oven to 350. Cook pasta according to package directions. While it's cooking, in a large skillet brown beef until no longer pink. Drain. Season with garlic powder, onion powder, salt and pepper. Add sauce and stir to combine. Stir in cream cheese cubes and stir until melted and combined. Keep warm. When pasta is cooked, drain well. Spray a 9 x 13 dish with nonstick spray. Add enough sauce mixture to bottom of dish to cover. Add half the pasta, and half of each of the 3 cheeses. Repeat layers, ending with sauce. Cover and bake for 25 minutes. Remove, uncover and add remaining cheeses. Bake for 5-7 minutes more until browned and bubbly. Sprinkle with parsley. Allow to sit 5 minutes before cutting and serving.

Shared on The Country Cook Feb. 20, 2015

Early, Upon Request

If you follow me on Facebook, Twitter or Instagram, you know I'm notorious for posting "preview" pics or ones with new recipes I'm trying with the caption of "coming soon." It's just a little something I give my audience to keep ya'll coming back for more.  Like the really good previews at the movies. You know they suck you in. You just spend an arm and a leg to see this movie, and you start planning your next trip before the popcorn is even half gone! But I know many of you see something you like and have a hard time waiting, so this time I'm offering up the goods early!

So many of you commented on the preview I shared of this recipe I felt like I just had to adjust my normal schedule to accommodate. I can't say I blame you either. It's a great one. A mouth watering, filling, but still super simple meal your family will come running for.

Oh, and if you are feeding a crowd, this would easily do that too. Plus, it's so easy to adjust for even more people if need be. Remember, the holiday season is quickly approaching, and all of us are looking for ways to feed those out of town guests in an easy and budget friendly way!

This is what I like to call a pasta plus dish. Sure, it's a pasta, but it's so much more too. Plus, the flavor isn't the typical Italian flare you think of when you think of pasta. It's like what would happen if spaghetti and chili got together for a one night stand and had a baby...two favorites rolled into one.

I can't always share recipes as quick as fans would like me to. I have a schedule I like to keep. But rules have to bent every now again, especially for something this delicious. So, by request, here it is early. You're welcome!

Cowboy Spaghetti Casserole 

From Taste of Home

12 oz. spaghetti, cooked to al dente

1 lb. ground beef

1 green bell pepper, chopped

1 medium white onion, chopped

1 TBS brown sugar

1/4 tsp. garlic salt

1 tsp. chili powder

1 (15 oz.) can diced tomatoes, with juice

1 ( 8 oz.) can tomato sauce

3/4 c. colby jack cheese

Salt and Pepper to taste

Chives for top

Preheat oven to 350. While pasta is cooking, brown ground beef, green pepper and onion in a large skillet until no longer pink. Season with garlic salt, salt and pepper. Add tomatoes, tomato sauce, brown sugar and chili powder. Stir to combine. Bring to a boil, and then reduce heat to simmer, stirring often until slightly thickened. When pasta is cooked, drain well. Add to ground beef mixture. Mix well. Transfer to a greased 9x13 pan. Cover with foil. Bake for 30 minutes. Remove foil. Add cheese. Bake for an additional 5 minutes until melted. Garnish with chives.

Shared on The Country Cook Oct. 31, 2014

Spaghetti at Very Good Recipes

And from our family to yours.....

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.

So Glad I Saved It

I am so excited to share today's recipe with you. And I really think you're going to be just as happy after you read it. And even happier when you eventually try it, because I'm telling you, it's out of this world! Seriously, this is probably one of the best pasta dishes I've ever made. Oh, and did I mention you get to use your Crock Pot too? If I didn't have your attention before, I do now! But first, let me back up a little...

Over a year ago a friend was telling me about this amazing spaghetti she had the recipe for. It reminded her of a restaurant quality dish, easily made at home, and in the slow cooker none the less. Well, I was instantly intrigued. There was only one problem. At this time, I still had my old Crock Pot. The one I had gotten right after we were married, at a garage sale for $.25! It was the green, upright kind your mom probably used to have. And while it worked perfectly find, and I could make tons of dishes in it, when my friend told me about this, I was kind of doubtful it would turn out the same as it would cooked in the newer oval style. I'm not saying it wouldn't have, but I was just skeptical enough not to try it. So, she jotted down the recipe and I put it in the back of my recipe box, where is stayed until just recently.

See, only about 3 months after this conversation, Christmas 2013, I got a brand new Crock Pot, in the new updated oval style! I was so excited, and happy to retire my old one to the Goodwill so someone else could get some use out of it. Well, that was now over a year ago, and I am just now making this recipe! Why? Because that's what happens when you put something in the back of your recipe box and totally forget about it.

Boy oh boy was I thrilled when I stumbled upon it; and after making it our stomachs were even happier. This spaghetti is so creamy, cooked to perfection (As long as you read the note below!) and is full of delicious flavors. Now, I know when some of you read it, you're going to ask me, "Why so much sauce?" The answer is easy, as the noodles cook, they absorb it, soaking in all its goodness. Instead of boiling in water, soaking it up, it is essentially doing the same thing in all that sauce, resulting in an absolutely amazing meal.

If you haven't went back through some of your old recipes lately, you should! Especially if you are like me and have ones on little pieces of scrap paper, shoved to the back of a recipe box, that you haven't thought about in months, or even years. Sometimes, they are the ones that will lead to the yummiest results.

Crock Pot Creamy Spaghetti

1 lb. spaghetti noodles, broke in half

1 lb. ground beef

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. Italian seasoning

4 oz. cream cheese

3 (24 oz.) jars traditional spaghetti sauce

1/2 c. Parmesan cheese

1 c. chicken broth

Salt and Pepper to taste

Dried Parsley for garnish

Preheat Crock Pot to HIGH. In a large skillet brown beef. Season with garlic powder, onion powder, Italian seasoning, salt and pepper. When beef is no longer pink, drain if necessary. In bottom of Crock Pot, pour 1 jar of sauce. Lay spaghetti noodles on top of sauce. Add beef and sprinkle with Parmesan cheese. With fingers, break up cream cheese over meat. Pour 1 jar sauce over top. Cook on HIGH for 2.5-3 hours. Stir. Add chicken broth and last jar of sauce. It will be very thick. If you like a thinner consistency, add more chicken broth. If pasta isn't tender, cook 1 additional hour. Stir well before serving. Garnish with parsley if desired. *NOTE* My pasta was perfectly cooked after 2.5 hours. I turned the heat down to Keep Warm until serving. If it dries out, you can always add more broth and stir.

Shared on The Country Cook Jan. 31, 2014