Spaghetti Pie

Ingredients:
(4-oz.) Uncooked dried spaghetti
1/2 lb. bulk Italian Sausage
1 cup spaghetti sauce
1 cup Mozzarella cheese, shredded
3/4 cup sour cream
1 egg
1/4 cup freshly grated Parmesan cheese

Directions:
1. Preheat oven to 375 degrees
2. Cook spaghetti according to package directions; drain.
3. Meanwhile, in 10-inch skillet, brown sausage; drain off fat.
         Stir in Spaghetti sauce.
         Cook over medium heat for 3 minutes.
4. In medium bowl stir together sour cream, 1/2 cup Mozzarella cheese and egg.
          Stir in spaghetti
5. Place spaghetti mixture in 9-inch pie pan
           Sprinkle with remaining Mozzarella cheese.
6. Spread sausage mixture over entire surface
7. Cover with aluminum foil and bake for 25-35 minutes or until heated through
8. Remove aluminum foil & sprinkle with Parmesan cheese.
9. Let stand 10 minutes before serving
10. To serve, cut into wedges.

Super Stuffed Potatoes

Ingredients: 

4 Small baking potatoes

1 lb ground beef

1/4 lb Velveeta cheese

1 small tomato, chopped

2 green onions, sliced

1/2 cup sour cream

Directions: 

Prick potatoes in several places with fork. Microwave on high 14 min. or just until Tender, turning after 7 min.

Meanwhile, brown meat in large skillet; drain. Add velveeta, tomatoes, and onions; cook until velveeta is melted and mixture is well blended, stirring frequently.

Split potatoes; mash insides with fork. Top with meat mixture and sour cream.

Chicken Fajitas

Ingredients: 

1 lb  chicken

Salt & pepper

2 Tbs vegetable oil

2 Tbs fresh lime juice

2 red or green bell peppers

1 red onion

1 tsp chili powder

1/2 tsp cumin

2-4 Tbs water

1 tsp tabasco

10 Flour Tortillas

Directions: 

Season chicken with S&P

Heat 1 Tbs of oil in skillet over medium-high heat

Add chicken and cook through about 4 minutes

Transfer to a bowl and toss with lime juice

Add remaining oil to skillet and return to medium-high heat

Add peppers, onion, chili powder, cumin, salt, 2 tbs water

Cook until onion is softened about 5 min.

Return the chicken & juice to skillet.

Stir in tabasco and season with S&P

Get lettuce, cheese & tortillas ready

Serve!

Salsa Chicken Tostadas

Ingredients: 

1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces

1/2 cup water

1 1/4 oz. taco seasoning

1 cup refried beans, warmed

4 Tostada shells

1/2 cup Finely shredded four cheese

1 cup shredded lettuce

1 avocado, chopped

1/4 cup Salsa

1/4 cup Sour cream

Directions:

Cook and stir chicken in skillet on medium-high heat for 3 min. or until no longer pink.

Add water and seasoning mix; simmer on medium-low heat 5 min. or until chicken is done and sauce is thickened, stirring occasionally.

Spread beans onto tostada shells ; top with layers of chicken mixture and remaining ingredients

Peanut Butter Soup

This recipe doesn't actually come from me. Kristi taught it to me, but I'm afraid that she won't put it on here anytime soon, so I'm doing it for her! She learned this recipe in Ghana. It's not really a soup, it's just a thick sauce that you pour over rice. (In Ghana they make the rice into "rice balls" but Kristi and I have not figured out how to successfully create a "rice ball." Once we do I'll add it here.)
This dish is absolutely wonderful & it's fairly simple to make.

(Kristi- please make any corrections or add to it if I miss something!)

Ingredients:
3 Tomatoes- peeled & chopped (Roma Tomatoes)
1 Onion- chopped
1 or 2 Chicken Breasts- boiled & chopped
1 Cup Water
3/4 Cup Peanut Butter (Adam's All Natural Creamy Peanut Butter)
1/4 Tsp Cayenne Pepper
1 Tbs Valentina Hot Sauce (I used mild, but Kristi uses the hotter stuff)

Cooked Rice (to pour the sauce over!)

Directions:
Pour a little oil into a large pan.
add chopped tomatoes & onions to pan.
Cook at medium heat. Let them simmer for 10 minutes or until mushy.
Add peanut butter, and 1 cup water to pan.
Let mixture simmer for another 10 minutes.
*once you add the peanut butter, you'll want to stir pretty frequently, to keep the peanut butter  from sticking to the pan.

Pour entire mixture into blender.
If you have a glass blender like we do, stick the mixture in the fridge for a few minutes to cool down (so the heat won't break the glass, It's probably a safe idea if you have a plastic one too.)
Blend until mixture is completely smooth.
Return mixture to pan.
Add chicken, cayenne pepper, Valentina sauce, and salt & pepper to mixture.
Once the flavor is to your liking (spice-wise) it's ready to go on top of rice.

*Pour over cooked rice & there's dinner!

The Best Snickerdoodle Recipe Ever

Ingredients:
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
3/8 (1/4 +1/8) teaspoon cream of tartar
1 teaspoon ground cinnamon

Directions:
1. In a large mixing bowl, cream butter and 1 cup sugar until light & fluffy. Beat in egg and vanilla. Combine the flour, baking soda, and cream of tartar; gradually add to the creamed mixture. In a small bowl, combine cinnamon and remaining sugar.

2. Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheet. Bake at 375 for 8-10 minutes (I usually stick to 8 minutes.. because they harden as they cool).

Chicken Piccata

Ingredients:

4 Chicken Breasts (skinless)

2 Tbs Flour

1 Tbs Butter

1 Tbs Vegetable Oil 

Sauce:

1 Chicken Bouillon Cube

1/4 Cup Boiling Water

2 Tbs Lemon Juice

1 Tbs Butter

Directions:

• Flatten chicken to about 1/4 inch think with mallet. Be careful not to pound so hard that the meat tears.
• Dip each piece of chicken into the flour until lightly coated. 
• In large skillet, melt butter & oil together over medium heat. 
• Cook chicken cutlets on both sides 3-4 minutes each, until golden. 
• Remove, season with salt & pepper, keep warm.

Sauce: 

• Dissolve chicken bouillon in water
• Add to pan drippings, along with lemon juice
• Cook, stirring constantly until pan is deglazed
• Add butter and stir until melted

Return chicken cutlets to skillet

Turn them over to cover with sauce. 

"We like more sauce, so I always increase the amount."

Poppy Seed Chicken

Super Easy, Super Good!

It's not the healthiest thing in the world, but you will love it.

Ingredients:
1 can of cream of chicken soup
1 cup of sour cream
1 chicken breast (I only use half) cubed
1 pack of Ritz Crackers
1 stick of butter (you can use less if you like)
Poppy seeds (as much as you like)

Steps:
1. Boil and cube the chicken breast. Set aside.
2. Mix together the cream of chicken with the sour cream. Add chicken. Pour it into a 8x8 baking pan.
3. Melt the butter. Crush the crackers and mix in the butter. Spread the cracker mixture over the sour cream mixture.
4. Sprinkle the poppy seeds on top. (you can sprinkle them before and after adding the cracker mixture too!)
4. Cook for 30 minutes at 350*

Salsa Chicken

I learned this in Relief Society on Thursday and we had it for Sunday dinner. Super Easy.

Ingredients:
boneless, skinless chicken breast 6-8 pieces
salsa 1-2 8oz jars

Directions:
cover bottom of crock pot with chicken breast.
cover chicken completely with your favorite flavor chunky Salsa.
(We chose one with black beans, corn etc in it)
Cook on low for 6-8 hours.
use a couple of forks to shred chicken and stir completely into salsa mixture.

Serve over rice, between homemade rolls, or inside warm tortillas Yum!

Obviously the spiciness of this dish is directly related to the Salsa you use.

P.S. Kassi added a can of cut green beans to the chicken and salsa - it came out fine and she didn't have to worry about what vegetable to serve with it.

Colcord Chili

1 lb ground beef
1 large can chopped tomatoes
2 cans kidney beans (drained)
1 chopped onion
*secret ingredient
add chili powder to taste

Mix it all together in large pot
let it stew for a few hours

Enjoy!