CheezY BeeF BaKe

I've been making this recipe for years and its always a homerun meal! Dad & Kids Approved! I found it in my Grandma's Taste of Home back in 2006 and have been subscribed to the mag ever since.


The ingredients may sound like an odd mix but trust me, its delish! Its also a nice crazy weeknight or day before pay day kinda meal with all the random ingredients that you sometimes have one part but not the other to make a normal meal (spaghetti sauce no spaghetti noodles or taco seasoning and meat but no taco shells/tortillas). It's original title was Cheese-Topped Beef Bake but its known around this Quad Mom house as Cheezy Beef Bake. You're jeans might not appreciate it but your belly will :)

It warms up great for lunches the next day at work IF you're lucky enough to have leftovers. I ended up dishing out the serving I brought to BOTH my bosses and one is on a strict no carb diet! LoL! She couldn't help but try it, it made the whole office smell like love! <3

CLICK HERE for Cheezy Beef Bake on Taste of Home

Ingredients

• 1 package (16 ounces) medium pasta shells
• 1 pound ground beef
• 1 jar (26 ounces) spaghetti sauce
• 1 envelope taco seasoning
• 1 carton (8 ounces) spreadable chive and onion cream cheese
• 1 cup (8 ounces) sour cream
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce and taco seasoning.
• In a small bowl, combine cream cheese and sour cream; set aside.
• Drain the pasta; stir into beef mixture. Transfer to a greased 13-in. x 9-in. baking dish. Spread with cream cheese mixture; sprinkle with cheddar cheese.
• Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted. 

Nawn's First Original Recipe

First orignial recipe! Yet to be titled ;) Basically, we had nothing but a list of random ingredients/leftovers that I successfully mixed together to create a yummy new entree! Even though there is pasta involved, I added enough mushrooms and peas that it was only 1/4 of the dish...

Leftover chicken, any kind, cut up into smaller bites (ours was mixed with sauteed onion from previous dinner)
BowTie pasta
Frozen peas
Can of mushrooms
3 strips of bacon
1 jar alfredo sauce
1 tablespoon cream cheese

Cook pasta...Cook peas...cook bacon (we had microwave precooked so it took 25 seconds)...stir in alfredo sauce, cream cheese, mushrooms, cooked peas, bacon shredded into pieces...season to taste VoiLa! I couldn't quite place where I had tasted something similar before and then BAM! I remembered...when my Dad traveled to Orlando on business he'd always take me to the Cheesecake Factory who offered almost the same exact dish! Soooooooo good!

The Cheesecake Factory-Farfalle with Chicken and Roasted Garlic

If you have any suggestions or potential variations post them!

Linguine With White Clam Sauce

This meal is amazing for 3 reasons:
1) good for cooking on a budget
2) guaranteed enough to take to work the next day & sometimes tastes better the next day!
3) tastes amazing in general, ALL four of my kids eat it including twins and Miss Picky Eater Sienna.

I'll post a pic the next time I cook it, its so pretty with the bright green parsley in the end...let me know what you think


Ingredients You Probably Have Already:
1 package linguine
3 garlic cloves, minced
1/2 cup olive oil
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon lemon juice

Ingredients You'll Need To Scoop Up:
1/2 cup chopped parsley
3 cans (6 1/2 oz each) minced clams, undrained

Cook pasta....lightly brown garlic in hot oil...remove from heat and add parsley, pepper, salt, clams WITH juice and lemon juice...cook that over low heat for 5 min or until heated through...pour over pasta and TaDa! I always like to add 1 cup parm cheese to it at the end because I'm a fatty like that ;D

Bon Appetit!

Vidalia Sweet Chicken Casserole

After making the original recipe there are definite tweaks to be made so I’ll list my version of the recipe below:

• 3 to 4 boneless chicken breast halves
• 2 tablespoons vegetable oil
• 3 to 4 large red-skinned or Yukon Gold potatoes, peeled and sliced
• 1 to 2 medium Vidalia sweet onions, peeled and sliced
• 1 can (10 3/4 ounces each) cream of mushroom soup, undiluted (Tommy doesn’t like “fungus” so I used cream of chicken soup)
• salt, pepper, seasoning of your choice and paprika, to taste

Wash chicken and pat dry. Sprinkle chicken with salt, pepper, your fav seasoning (Montreal Chicken Seasoning for me) and paprika. Brown chicken breasts in oil and drain on paper towel. Grease a 11 x 9 casserole. Layer sliced potatoes on bottom; follow with a layer of onions and top with a layer of soup. Gently, place chicken breast over soup and sprinkle with more salt, pepper, and paprika. Cover tightly with lid or foil and bake at 350° for 1 hour. (I ended up having to cook it about 15 minutes longer so make sure to check before taking it out of oven completely).
Serves 3 to 4.

*Pretty darn easy, could do it from my kitchen stool and appeals to any "meat and potato" guy*

Pudding Popcorn Recipe | Taste of Home Recipes

Technically it'd called Sweet 'n' Salty Popcorn but I feel the title doesn't do it justice. This was pretty easy and SUPER yummy so I have officially renamed it "Pudding Popcorn" Mmmm, Mmm YuM! Click on the lick below and ENJOY:

Sweet 'n' Salty Popcorn Recipe | Taste of Home Recipes