I first saw this on www.sugarpiefarmhouse.com and my whole family loves it. I have changed it up just a bit to suit our taste.
(picture courtesy of www.sugarpiefarmhouse.com)
• 1 bunch green onions, chopped
• 2 tablespoons olive oil
• 1 pound extra lean ground beef or turkey
• 2 ½ links of Italian sausage, (sweet or hot) casings removed
• 4 garlic cloves, minced (optional)
• 3 tablespoons minced fresh parsley
• 1 (28 ounce) can crushed tomatoes
• 1/4 teaspoon red pepper flakes (I add two more pinches to give it a kick!)
• 1/4 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• 2 cups water
• 7-8 ounces spaghetti, broken into 3 inch pieces (I used half of a 14-16 ounce package–Thin spaghetti– but you can use regular )
• 1/4 cup heavy whipping cream (can use coffee creamer or even milk)
• 4 tablespoons chopped fresh basil
• 1/2 cup fresh grated Parmesan cheese
• 2 cups grated mozzarella cheese
***Option- If I don’t have all the fresh/dried herbs listed I will use ½ tsp of Mrs. Dash Italian Seasoning and the taste is pretty much the same.***
1. Saute green onion in 2 tablespoons olive oil, on medium heat 5 minutes.
2. Add beef and sausage, brown over medium-hi heat.
3. While almost brown, add garlic, pepper flakes, oregano, and parsley.
4. Once browned, stir in crushed tomatoes, water and salt.
5. Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes.
6. After 8 minutes, stir pasta so the noodles won’t stick together. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm).
7. Add basil, Parmesan cheese, and cream, stir well.
8. Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown. (stand there and keep watch or set a timer for 3 minutes at a time until it’s ready, or else you may end up with Blackened Hillbilly Spaghetti Pie!)
1 1/2 cups flour (I use whole wheat flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3/4 cup sugar
1/4 cup canola oil
2 egg whites
1 cup mashed ripe bananas (2 large)
1/4 cup milk
1 tsp vanilla
1/4 cup chopped walnuts or pecans (optional)
Heat oven to 350 degrees. Spray bottom of 8x4 or 9x5 inch loaf pan. In medium bowl mix flour, baking powder, baking soda, salt and ground cinnamon. In large bowl beat sugar, oil, egg whites, bananas, milk and vanilla until well blended. Stir in walnuts/pecans if using them. Pour into pan. Bake 8 inch loaf 5-625 minutes and 9 inch loaf 45-55 minutes or until toothpick inserted into middle comes out clean. Completely cool for 1 hour before slicing.
This is a basic yellow, white, chocolate or spice cake mix that I have perfected. It took many months and several extra pounds on my body to get this just right. It is a great mix for cakes that will be decorated with fondant, as it is dense enough to not crumble, but moist enough to melt in your mouth.
I saw this recipe on www.Bakerella.com last week and made it for my crew of sweet tooth's and it was gone it 24 hours!!
2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)
Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.
Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.
Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.
Enjoy! Enjoy! Enjoy!
UPDATE: Hey guys. Seems some of you are having mixed results. Most find these awesome, but some say they’re not done at 30 minutes. I’m starting to think my oven runs hotter than most. So, if the bars aren’t done at 30 minutes and the tops feel like they are getting too brown, then place a sheet of aluminum foil on top and bake a little longer. Use a toothpick to insert and check for doneness before removing from the oven. Also make sure you sifted the dry ingredients and used room temp butter, not melted.
I got this recipe from my wonderful mother-in-law and it is delicious!
1 tbsp of olive or canola oil
1 lb. extra lean ground turkey meat
1/2 tsp salt
1 medium onion, chopped
4-5 tsp chili powder
1 tbsp ground cumin
1 can (28oz) fire roasted tomatoes
1 can (15-19oz) white cannellini beans, rinsed and drained
1/2 cup water
In a large skillet, heat oil on medium high heat until hot. Add turkey and salt, cook 6-8 minutes until meat is no longer pink. Add onion and cook for 4 minutes. Stir in chili powder and cumin, cook for 1 minute.
Add tomatoes with their juice, beans and water, heat to boiling on high. Reduce heat to medium and cook uncovered for 10 minutes, stirring occasionally. Makes 6 cups.
- Prep Time 10 Minutes
- Cook Time 45 Minutes
- Difficulty Easy
- Servings 8
- 1 stick Melted Butter
- 1 cup Flour
- 1 cup Sugar
- 2 teaspoons Baking Powder
- 1 cup Milk
- 1 can Sliced Peaches (30 Ounce Can)
- 1 Tablespoon Cinnamon
- ½ cups Sugar
Preparation InstructionsPreheat oven to 350 degrees.
1. Melt butter and pour into an 8 X 8 baking dish.
2. In a bowl..mix flour, sugar, baking powder and milk. Mixture will be lumpy.
3. Pour the flour mixture over melted butter. DO NOT STIR.
4. Evenly arrange peaches on top of the flour mixture and add as much juice from peaches as desired.
DO NOT STIR.
5. Mix cinnamon with 1/2 cup of sugar and sprinkle over the peaches.
Bake for 45 minutes or until top crust is browned and bubbly.