Simple Spaghetti

Kids love this spaghetti coz' it's in tomato sauce. Try it your kids might like it and is simple to cook though you need about 13 ingredients.



Serves 4

Ingredients:

2 tsp olive oil
1 onion, finely chopped
2-3 cloves garlic, crushed
1/2 cup chopped parsley
2 tsp dried oregano, chopped
800g canned tomatoes
2 tbsp tomato paste
1/2 cup good red wine
500g spaghetti
2 tbsp capers
12 black olives
1/2 cup chopped parsley, extra
2 tbsp chopped fresh basil, chopped

Method:

1. Heat oil and cook onion, garlic, parsley and oregano for 1-2 mins over low heat.
2. Add tomatoes with their juice, tomato paste and wine and bring to boil. Cover and simmer for 5 mins stirring to break up tomatoes.
3. Cook spaghetti in a large pan of boiling water till just tender, do not over cook.
4. Add capers and olives to tomato sauce and serve over drained spaghetti. Sprinkle with extra parsley and basil.

Chicken and Wild Rice Casserole

Ingredients:

2 cups boneless, skinless chicken breasts, cut into cubes
2 1/4 cups boiling water
1 (6 ounce) package wild rice
1 can cream of mushroom soup
1/3 cup orange juice
2 tablespoons minced onion
1/2 teaspoon salt





Method:

1. Heat oven to 180 degrees c.
2. Mix all ingredients in ungreased casserole dish. Cover tightly and bake for 40 to 50 minutes. Uncover and bake an additional 10 to 15 minutes.

Herbed Pasta Salad

Serves 3-4

Ingredients:

375g pasta spirals
1 tbsp olive oil
2 cloves garlic, crushed
6 spring onions, finely sliced (1 cup)
4 anchovy fillets, chopped roughly
1 large carrot, cut into fine strips
8 black olives, thinly sliced
1-2 tbsps lemon juice
1 cup chopped fresh basil
1/4 cup chopped fresh coriander
2 tbsps chopped fresh mint

Method:

1. Bring a large pan of water to boil, add pasta and cook till just tender, drain well.
2. While the pasta is cooking, heat oil in a medium pan and cook garlic and spring onion for 1 min, remove from heat. Add anchovies, carrot, olives, lemon juice and herbs and mixed well.
3. Add mixture to hot, drained pasta and toss well, let cool. Refrigerate till cold and serve.

Chicken with Pineapple Sauce

Ingredients:

2 tbsps brown sugar
1 tbsp cornstarch
2 cans (8 oz. each) crushed pineapple, undrained
1/4 cup soy sauce
1/4 tsp garlic salt
1/4 tsp ground ginger
4 boneless, skinless chicken breast halves

Method:

1. In a saucepan, combine brown sugar and cornstarch. Stir in pineapple and juice, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened.Place chicken in a greased 9" square baking dish.
2. Pour half of the sauce over chicken. Bake, uncovered, at 350ºF for 15 mins. Baste; bake 10 mins. longer or until chicken juices run clear, basting several times with remaining sauce.

Fusili with Tuna

Serves 6

Ingredients:

400g fusili (spiral or twist noddles)
1 tbsp olive oil
10 spring onions, chopped
500g button mushrooms, quartered
2 cloves garlic, crushed
425g tuna in spring water, drained and flaked
2 tsp finely granted lemon rind
2 tbsps lemon juice
1/3 cup chopped parsley
1/3 cup chopped chives

Method:

1. Boil a large pan of water and cook fusili till tender. While the pasta is cooking, heat oil in a medium pan and add the spring onion and mushrooms. Stir over medium heat for 3-4 mins till onion and mushrooms softened.
2. Add garlic and cook for 1 more min.
3. Drain the pasta, return it to the pan and add the onion and mushroom mixture, tuna, lemon rind and lemon juice, and parsley and chives. Toss till well combined and warmed through. Serve immediately. Garnish with celery curls (optional).

Seafood Hotpot

Serve 4



Ingredients:


400g boneless white fish fillets
300g green medium or king prawns
12 mussels
2 tsps olive oil
1 large onion, sliced
3 small zucchini sliced
1 clove garlic, crushed
1 tsp dried thyme leaves
1 tsp dried rosemary leaves
800g can tomatoes, chopped
1/2 cup white wine
1/2 cup chopped parsley
1/2 cup chopped fresh basil
2 tbsps lemon juice



Method:

1. Cut fish into 2 cm chunks. Shell and devein the prawns, leaving tails intact. Scrub mussels and remove beards.
2. Heat oil in a large pan, add onion and zucchini and cook, stirring, over low heat for 5 minutes, until softened.
3. Add the garlic, thyme, rosemary, tomato and wine. Bring to the boil and simmer, uncovered for 5 mins. Add fish and cook for 2 mins until flesh turns white.
4. Add prawns and mussels, cover and cook for another 3 mins, until prawns are pink and mussels have opened. Stir in parsley, basil and juice. Garnish with parsley (optional). Serve immediately, with crusty bread.

Potato Pancake

These are a nice change from regular pancakes. They make a great dinner meal when served with sausage.

Original recipe yield:6 servings.
Prep Time:25 Minutes
Cook Time :6 Minutes
Ready In:45 Minutes

INGREDIENTS:

2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil

DIRECTIONS:

In a large bowl, beat together eggs, flour, baking powder, salt, and pepper.Mix in potatoes and onion. Heat oil in a large skillet over medium heat.In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp.Drain on paper towels.

Recipe by waliz of http://waliz-yummyrecipe.blogspot.com/ . She is a Teacher from Malaysia. Other blogs author by her are http://partnerforlife.blogspot.com/

http://waliz-relationship.blogspot.com/

http://walizdiary.blogspot.com/ .

Berry Cake

Ingredients:

1 package white cake mix
8 ounces cream cheese
8 ounces cool whip Lite
1 cup powdered sugar
2 pints strawberries, wash and slice
1 package strawberry glaze

Method:

Prepare cake mix as directed. Spray a 9 x 13 pan and bake untillight brown. Combine cream cheese, powdered sugar, and cool whip.Spread over cooled cake. Mix berries and glaze. Spread over creamcheese mixture.

Chicken Fried Steak

Ingredients:

4 tenderized steaks
1 egg
1/4 cup milk
2 cups flour
1 teaspoon onion salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/2 cup vegetable oil

Method:

1. Beat egg and milk together in a bowl and set aside. Mix flour, salt, pepper, and paprika together in another bowl. Working with one steak at a time, dip it into the flour to coat it lightly, then into the egg mixture, and then back into the flour mixture.
2. Set prepared steaks aside. In a heavy skillet, heat vegetable oil over medium heat. With a fork, gently place the steaks in the hot oil. Cook until steaks are browned on one side; turn steaks over one time, and cook until browned on the other side.
3. Drain steaks briefly on paper towels; then keep them warm in the oven until ready to serve.

Recipes From http://greatcook.blogspot.com/

Crockpot Tangy Flank Steak

Ingredients:

Nonstick cooking spray
1 beef flank steak (about 1 1/2 pounds)
1 tsp oil
1 lg onion, quartered and sliced
14 oz can chopped green chiles
1/3 cup water
2 tsp vinegar
1 1/4 tsp chili powder
1 tsp garlic powder
1/2 tsp granulated sugar
1/2 tsp salt
1/8 tsp pepper

Method:

1. Spray cooker with cooking spray. In a large skillet overmedium-high heat, brown flank steak in oil. Place incooker. You may need to cut it in half to fit.
2. Inskillet, place onion, green chiles, water, vinegar, chilipowder, garlic powder, sugar, salt and peper. Bring to aboil over medium heat, stirring to loosen browned bitsfrom bottom of skillet.
3. Pour over meat. Cover and cookuntil meat is very tender, 6 to 7 hours on low or 3 to 31/2 hours on high.
4. Transfer meat to a warm platter. Slicemeat diagonally. Remove onion from slow cooker withslotted spoon and arrange around meat. If desired, bastewith juices.
   

Recipes By Sandy U.

Parmesan Garlic Chicken

Ingredients:

1/2 cup Grated Parmesan Cheese
1 envelope GOOD SEASONS Roasted Garlic Salad Dressing Mix
4 boneless skinless chicken breast halves (about 1 1/4 lb.)
1/2 tsp. garlic powder

Method:

1. Mix cheese and salad dressing mix and garlic powder. Dip chicken with water; coat with cheese mixture.
2. Place in shallow baking dish. Bake at 400F for 20 to 25 minutes or until cooked through.

Recipe By jacqueline austin"

Pork Chop

Ingredients:

1 small box stuffing mix
1/4 cup mayonnaise
3 TB Dijon mustard
6 pork chops
1 tsp. garlic powder

Method:

Preheat oven to 425 degrees.

1. Prepare stuffing according to directionson box. Combine mayonnaise, mustard and garlic powder.
2. In a 13" x 9"baking dish, coat both sides of chops with mayo/mustard mix. When stuffing mix is done, sprinkle over top of chops.
3. Cover dish completelywith foil. Bake for 10 minutes. Remove foil and bake an additional 25minutes.

Mexican Pork

Ingredients:

2-3 lbs. lean pork loin
1 large oniongarlic salt
1 can diced tomatoes
1 can Ro-tel tomatoes or mild Pace Picante Sauceshredded Monterey jack and cheddar cheese
large flour tortillas
sour cream (optional)

Method:

1. Cube pork loin into bite sized pieces. Saute in skillet in a small amount of oil until pork has turned color slightly. Chop onion finely.
2. Add to pork, pour in the Ro-Tel or picate sauce. Add one can of diced tomatoes. Add garlic salt to taste. Bring mixture to a boil and then turn down to a slow simmer.
3. Allow it to simmer until most of the juices are reduced. The longer you simmer, the more tender the pork will be. You want the sauce to be thickened. Once this is done, scoop a large spoonful of the pork mixture into a warmed flour tortilla.
4. Top with a liberal amount of shredded cheese and sour cream.

Spaghetti Bolognese

Ingredients:



2 litre water
250g spaghetti
1 tsp salt
1 onion
olive oil
100g minced meat
6 peeled tomatoes
1tsp oregano
pinch of pepper

Method:

1. Finely chop the onion. Heat some oil in a frying pan and fry the mined meat until well browned. In a separate saucepan heat some oil and add the onion.
2. Add the peeled tomatoes, oreganos, salt and pepper. Cook gently for 20 mins. At the end, stir in the minced meat.
3. Meanwhile, bring a pan of water with a litter salt to the boil. Add the spaghetti. Look on the packet to see how long you should cook it.
4. Drin the spaghetti and pour over the sauce and serve.

Tomato Soup

Ingredients:

500g tomatoes
1 onion
2 tbsps butter
1 tbsp tomato puree
1 stock cube
1/2 litre water
parsley
dash of salt and pepper

Method:

1. Wash tomatoes and cut each into four. Finely chop the onion. Melt the butter in a saucepan.
2. When butter is hot, put in the quartered tomatoes and the onion. Stir a couple of times.
3. Add the tomato puree, water, stock cube and sugar, Let everthing cook gently for 10 mins. Add salt and pepper.
4. Blend the soup carefully using the mixer. Add a sprig of parsley and serve.

Cheesy Chicken

Ingredients:

1 stick butter or margarine
Garlic salt to taste
4 chicken breasts, deboned and skinned removed
1 can mushrooms or 8 oz. fresh mushrooms
2 cups Monterey Jack cheese, shredded

Method:

Preheat oven to 350 degrees.

1. Melt butter in a 9 x 13 inch pan. Add garlic salt. Slice chicken breasts into strips. Place chicken in pan with garlic salt and butter.
2. Bake for 8 to 10 minutes, turn and bake another 7 to 8 minutes.
3. Layer mushrooms and cheese on top of chicken. Bake 8 to 10 minutes.

Apple Pancakes

Ingredients:

1-3/4 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon/or cardamom
2 eggs
1-3/4 cups milk
1/4 cup vegetable oil
1/2 cup peeled and shredded tart apple

Method:

1. In a large bowl, combine dry ingredients with wire whisk. In a small bowl, with an electric mixer, combine eggs, milk and oil. Slowly add wet ingredients to dry ingredients. Hand mix only until large lumps are gone.
2. Fold in apple pieces.Heat griddle or frying pan. Grease pan lightly. Using a 1/4 cup measuring cup to form each pancake in pan.
3. Bake until bubbles appear and edges are brown. Flip pancakes and cook for a minute or so longer.

Crockpot Chinese Beef and Pea Pods

cIngredients:

1 1/2 lb flank steak
1 can beef consomme (10 1/2 oz)
1/4 cup soy sauce
1/4 tsp ground ginger
1 pk green onions, sliced
2 Tbs cornstarch
2 Tbs cold water
7 oz frozen pea pods, partly thaw

Method:

1. Thinly slice flank steak diagonally across the grain.Combine strips in slow cooker with consomme, soy sauce,ginger and onions.
2. Cover and cook on low for 5 to 7hours. Turn control to high. Stir in cornstarch that hasbeen dissolved in cold water. Cook on high for 10-15mnutes or until thickened.
3. Drop in pea pods the last 5minutes. Serve over hot rice.
   

Recipe from cd kitchen by Sandy U.

Crockpot Chili Flank Steak

Ingredients:

1 1 1/2 pounds flank steak
3 tsp chili powder
1/2 cup all-purpose flour
1 1/2 tsp salt
1/2 tsp pepper
3 Tbs vegetable oil
1 large onion , chopped
1 large carrot ,chopped
1 large green bell pepper ,chopped
2 large tomatoes ,chopped
1/4 cup dry red wine 1 hot chili pepper, seeded

Method:

1. Score steak and rub with chili powder; coat with amixture of flour, 1/2 teaspoon salt and 1/4 teaspoon ofseasoned pepper; pound steak on both sides with a woodenmallet or the edge of a plate to tenderize; cut into 6pieces.
2. Brown steak in hot oil in a large skillet. Removeand reserve. Saute onion, carrot, green pepper and tomatoin pan drippings; add remaining 1 teaspoon salt and 1/4teaspoon pepper; remove from heat.
3. Combine steak andsauteed vegetables in slow cooker; add wine and hot chilipepper; cover. Cook on low for 8 hours or on high for 4

Recipe By Sandy U From CD kitchen

Hershey Almond Desserts

Ingredients:

3 (5 oz.) Hershey Candy Bars with Almonds
Cool Whip (16 oz)
6 TB water
1 pkg. Oreo cookies
1 stick of butter, melted

Method:

1. Crush 3/4 of the Oreo cookies and mix with melted butter. Pat mixture into a 9" x 13" pan.
2. Melt candy bars in a bowl in microwave with water. Let cool. Add 10 oz.
3. Cool Whip to chocolate until well blended. Pour into cookie crust. Spread remaining
4. Cool Whip on top and garnish with shaved pieces of candy bar or a few cookie crumbs.

Pasta Salad with Tuna Fish

Ingredients:

I pound of pasta
2½ of Parmesans chess
2 can of tuna fish
1 tables poont sat
2 onions, Sliced
2 table poont of olive oil
2 cup of water
1 tomatoes, sliced
5 table poont of mayonnaise
1 can of vegetable mix

Method:

1. Pour water into saucepan and boil pasta for 10 mins.
2. Add the oil, mayonnaise and 1 can of vegetable mix. Put all ingredients together into bowl. It' s ready to eat.you can serve with baked chicken and white rice.

Recipes by ESL Student of http://abluebook1.blogspot.com

Shrimp Salad

Ingredients:

2 cups of shrimp, cooked and chopped
1 stalk of celery, chopped
1 teaspoon of celery seed
a pinch of sea salt
dash of black pepper
2 tablespoons of mayonnaise

Dump ingredients into a bowl and stir to mix. Let set in the fridge for at least 1 hour before serving. Serve on lettuce leaves, a split tomato or on bread as a sandwich.

Apple Crumble Pie

Ingredients:

1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter

Method:

Preheat oven to 400 degrees F (200 degrees C.)

1. Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
2. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
3. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Yield: 8 servings

Recipes from http://allreicpes.com/

No-Fail Baked Seafood Lasagna

Ingredients:

3 tablespoons butter
3 tablespoons flour
3 cups milk
1/2 cup KRAFT 100% Grated Parmesan Cheese
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/8 teaspoon ground nutmeg
9 lasagna noodles, cooked, drained
1/2 pound fresh or thawed frozen cleaned medium shrimp, cooked
2 (6 ounce) cans crabmeat, drained, flaked

Method:

Preheat oven to 350 degrees F.

1. Melt butter in large saucepan on medium heat. Add flour; stir with wire whisk until well blended. Gradually add milk, mixing well after each addition. Bring to boil on medium heat, stirring constantly.
2. Reduce heat to low; simmer 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan cheese; set aside.
3. Combine spinach, cottage cheese, 2/3 cup of the mozzarella cheese and the nutmeg.
4. Spread 1/4 of the Parmesan cheese sauce onto bottom of 13x9-inch baking pan. Cover with 3 of the lasagna noodles and layers of 1/2 each of the shrimp, crabmeat and spinach mixture; top with 1/4 of the Parmesan cheese sauce. Repeat layers, starting with the noodles.
5. Top with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese. Cover with foil.
6. Bake 25 min. Uncover; bake an additional 20 min. or until lasagna is heated through and top is lightly browned. Let stand 10 min. before cutting into 12 pieces to serve.

Yield: 12 servings

Recipes from www.kraftfoods.com

Seafood Lasagna

Ingredients:

9 lasagna noodles
1 tablespoon butter
1 cup minced onion
1 (8 ounce) package cream cheese, softened
1 1/2 cups cottage cheese
1 egg, beaten
2 teaspoons dried basil leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 (6 ounce) can crabmeat, drained and flaked
1 pound cooked small shrimp
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp Cheddar cheese

Method:

1. Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
3. In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
4. Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and
5. Parmesan cheese.
6. Bake in preheated oven for 45 minutes, or until heated through and bubbly.
   Yield: 8 servings

Recipe from http://allrecipes.com

Pasta Bake

Ingredients:

1/2 pound lean ground beef
2 1/2 cups uncooked rigatoni pasta
1 cup whole kernel corn
1 jar thick and chunky salsa
1 can black beans, rinsed and drained
1 1/3 cups shredded mexican cheese blend
2 medium roma (plum) tomatoes, thinly sliced

Method:

Preheat oven to 350 degrees.

1. Spray a 4 quart casserole dish.Cook beef in 10 inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.Cook and drain pasta as directed on package.
2. Mix together pasta and beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole dish. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole.
3. Place tomato slices on top. Sprinkle with remaining cheese.Cover and bake 35 to 40 minutes, or until hot and cheese has melted.

Hawaiian Pizza

Ingredients:

1 prepared 12" Pizza Crust
1 pk Sliced Provolone cheese -(6 oz)
12 oz. Cooked Ham, thinly sliced
1 cn Chunk pineapple, drained -
(8 oz)1/2 c Thinly sliced red onion
1/2 c Chopped green pepper

Method:
Heat oven to 425F. Grease 12" pizza pan. Unroll dough; press in prepared pan. Top with cheese. Arrange remaining ingredients over cheese. Bake 25-30 minutes or until crust is deep golden brown.

Cherry Cake

Ingredients:

1 package (1 lb )white cake mix
1 can (21 oz.) cherry pie filling
2 eggs
1 teaspoon vanilla extract

FROSTING Ingredients:

1 cup granulated sugar
1/3 cup milk
5 tablespoons butter
1 package (6 oz.) semi-sweet chocolate morsels (1 cup)
1 teaspoon vanilla extract
Whip Topping (optional)

Method:

1. Preheat oven to 350 F.
2. For cake, combine cake mix, cherry pie filling, eggs and vanilla in large mixing bowl. Mix until all ingredients are well combined.
3. Spread mixture evenly in well-sprayed 13 x 9-inch baking pan. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack.
4. For frosting, combine sugar, milk and butter in heavy medium saucepan. Bring to boil over medium heat, stirring frequently. Boil 1 minute.
5. Remove from heat and stir in chocolate morsels and extract until chocolate is melted and mixture is smooth.
6. Pour and spread over warm cake. Let stand at room temperature 2 to 3 hours for frosting to become firm. Cut into pieces and serve garnished with whipped topping.

Grilled Pork Chops

Serves 4

Ingredients:

4 boneless pork chops,
1/2-inch thick
1/2 cup thick and chunky salsa
4 tablespoons water
4 tablespoons orange marmalade
1/2 teaspoon seasoned salt

Method:

1. In small bowl, combine salsa, water, marmalade and seasonedsalt; blend well.
2. Place pork chops in plastic bag or nonmetal baking dish. Pour 1/2 of marinade mixture over pork, turning to coat. Seal bag or cover dish; marinate about 1 hour, turning pork chops several times.
3. When ready to barbecue, remove pork chops from marinade and discard used marinade.
4. Place chops on grill 4-6 inches above medium-high coals. Grill about 4 minutes per side, basting with reserved marinade.

Swiss Steak

Serve 4

Ingredients:

2 pounds beef round steak ,cut 1 inch thick
1/4 cup flour
1 teaspoon salt
1 stalk celery ,chopped
2 carrots ,pared and chopped
1/4 cup onions ,chopped
1/2 teaspoon Worcestershire sauce
1 8 oz. can tomato sauce
1/2 cup shredded process American cheese ( optional)

Method:

1. Cut steak in to 4 serving pieces. Dredge in flour mixed with salt; placein Crock-Pot. Add chopped vegetables and Worcestershire sauce.
2. Pour tomatosauce over meat and vegetables.
3. Cover and cook on Low for 8 to 10 hours or onHigh for 4 to 5 hours.Just before serving, sprinkle with shredded cheese.

Recipes by Jenn B aka Mom2Sam and Tiny

Crock Pot Spinach and Mushroom Lasagna

Ingredients:

1 10 oz frozen box of spinach, thawed and squeezed dry
1 tablespoon olive oil
1 clove garlic
1 small onion
1 8 oz fresh mushroom
2 tablespoon dry red wine
1/2 teaspoon salt
1 8 oz tomato sauce
1 6 oz tomato paste
2 cups spaghetti sauce
12 lasagna noodles, uncooked
1 egg, slightly beaten
1 15 oz ricotta cheese
1/2 cup grated Parmesan cheese

Milk Ingredients:

2 tablespoons parsley flakes
1 dash fresh ground black pepper
2 1/2 cups mozzarella cheese, shredded

Method:

1. Heat olive oil in a medium skillet. Add garlic, mushroom, onion, salt and wine let simmer for about 10 minutes or until mushrooms and onion are tender.
2. Next, add tomato paste, tomato sauce, and spaghetti sauce cooking at least 10 minutes.
3. Meanwhile, mix egg, spinach, ricotta cheese, Parmesan cheese, parsley, and pepper. Add enough milk to make ricotta cheese mixture creamy. Add 3 to 4 tbsp milk, (it depends on whether you like it creamy).
4. Spread a layer of spaghetti sauce over the bottom of a 4 to 6 qt crock pot. Layer 4 noodles, broken into pieces to fit, then add a layer of spaghetti sauce mixture followed by a layer of ricotta cheese mixture, sprinkling half of mozzarella cheese over ricotta cheese mixture.
5. Repeat layers. Cover and cook on low setting 4 to 7 hours.

Number of servings: 6

Jenn B aka Mom2Sam and Tiny

Simple Pizza

Ingredients:

1 can crescent rolls
5 eggs
1/2 cup milk
1 lb. pork sausage
1/2 cup sliced hash browns
1 onion, diced
1 small can of mushroom pieces
1 package shredded cheese (any Cheese)

Method:

1. Brown pork sausage. Use a 9 1/2x13-inch cake pan; grease the cake pan and pat the crescent rolls out across the bottom. Scramble eggs and milk.
2. Add pork sausage, hash browns, onion and mushrooms; pour into the cake pan. Cover the top with grated cheese. Bake at 350 until done (about 30 minutes).

Banana Pecan Cookies

Ingredients;

1 (17.5 oz) oatmeal cookie mix
1 egg
5 tablespoons or butter or margarine; melted
3/4 c. mashed bananas
3/4 c. chopped pecans

Method:

1. Preheat oven to 375.
2. In a large bowl, combine cookie mix with egg, butter and bananas. Mix well. Stir in chopped pecans until well blended.
3. Drop by heaping teaspoonfuls onto lightly greased cookie sheets and bake for 9 to 10 minutes or until lightly browned around the edges. Let cool on cookie sheets for 1 minute.
4. Remove to cooling rack.

Double Chocolate Oatmeal Cookies

Ingredients:

1 1/2 c. sugar
1 c. butter or margarine, softened
1/4 c. water
1 tsp. vanilla
1 egg
3 c. quick-cooking oats
1 1/4 c. flour
2/3 c. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
6 ounces semi-sweet chocolate chips

Method:

1. Heat oven to 350 degrees. Mix sugar, butter, water, vanilla and egg in 2 1/2quart bowl. Stir in remaining ingredients. Drop dough by roundedteaspoonfuls about 2 inches apart onto ungreased cookie sheets.
2. Bake 10 to12 minutes, until almost no indentation remains when touched. Immediatelyremove from cookie sheets.

Makes 6 dozen cookies.

Cake Box Cookies

Ingredients:

1 box cake mix, any flavor
6 ounces chocolate chips, any flavor to match cake mix
2 eggs
2 T. water
1/4 c. applesauce

Method:

Combine all ingredients and mix well. Drop by teaspoonfuls onto cookiesheet. Bake at 350 degrees for 10 to 12 minutes.

Zucchini Cookies

Ingredients:

2 c. zucchini, shredded and drained (don't peel)
1 c. sugar
1 c. brown sugar, packed
1 c. butter flavored Crisco®
2 eggs
1 tsp. salt
1 tsp. baking soda
3 1/2 c. flour
1 c. raisins, optional

Method:

1. Combine zucchini, sugar, brown sugar, Crisco® and eggs, mix well. Add salt,baking soda, flour and raisins. Drop by teaspoon onto greased cookie sheet.Bake at 350 degrees for 10 to 12 minutes. Frost with cream cheese frostingwhile still hot (optional).
   

Recipe by Sandy U.

Fruit Cake

Ingredients:

225 grams all-purpose white flour
225 grams dried fruit
75 grams sugar
1 tsp mixed spice
1 tsp cinnamon
75 grams margarine and butter, mixed
1 tbsp golden (Karo) syrup
175 ml milk
1 tsp baking power

Method:

1. Mix the flour, dried fruit, sugar and spices in a bowl. Melt the margarine,butter and golden/Karo syrup in a saucepan.
2. Pour into flour mixture and mixwell. Add milk and mix again. Add the baking powder and fold in gently.
3. Bake in a 450 gram/1 lb loaf tin at 180°C/350°F/gas 4 for 1 hour and 20minutes.
4. Cool in the tin and put on a wire rack.

Raspberry Cake

Ingredients:

1 (10 oz.) package frozen raspberries
1 package white cake mix
4 eggs
1/2 cup oil
1 (3 3/4-ounce)package instant vanilla pudding mix

Raspberry Frosting's Ingredients:

2 cups powdered sugar
1/4 cup soft butter or margarine
2 Tsps. raspberries
1/2 tsp almond extract

Method:

1. Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 Tbsps. raspberries for frosting and a few for garnish.
2. Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining raspberries in mixing bowl. Beat at medium speed 3 minutes.
3. Pour into greased and floured 8 1/2" Bundt pan, 10" tube pan or 2 (9") cake pans.
4. Bake at 350 degrees for 50-55 minutes for Bundt or tube pan, 25 o 30 minutes for layers until cake tester inserted in center comes out clean. Let stand 15 minutes before removing from pan. Cool completely.
5. Frost with Raspberry Frosting. Garnish with raspberries.

FrostingMethod:

Combine sugar, butter, raspberries and almond extract. Beat until well blended and smooth.