Spaghetti Pie

This is a yummy change for spaghetti....the "crust" and cottage cheese really make it. This is a doubled-ish recipe as I found it easier to just use a pound of hamburger, a jar of sauce, and more noodles, and then I just freeze one of the "pies" for later. Enjoy!

8 oz dried spaghetti
2 Tbs butter
2 beaten eggs
1/2 cup grated Parmesan cheese
1 lb ground beef
2 cloves garlic, minced (or garlic seasoning in the sauce)
1 cup chopped onion (1 onion)
1 cup chopped green sweet pepper (optional....I've never had one on hand when making)
1 jar spaghetti sauce
Seasonings of choice for sauce (garlic, italian seasoning, salt, pepper, sugar.....)
2 cups low fat cottage cheese
1 cup shredded mozzarella cheese

Cook spaghetti and drain (I like to break mine into pieces first). Return to pan and stir in butter till melted. Stir in egg and parmesan cheese.

Meanwhile, cook ground beef, onion, sweet pepper, and garlic, seasoning the meat with salt and pepper. Drain fat. Stir in spaghetti sauce and seasonings to taste. Heat through.

Spray two 9-inch pie plates with non-stick coating. Press spaghetti mixture onto bottom and up sides of pie plates, forming a crust. Spread cottage cheese on bottom and up sides of crusts. Spread meat mixture over cottage cheese. Sprinkle with shredded mozzarella cheese.

Bake in a 350 oven for 20-25 minutes or till bubbly.

Bisquick Chicken Pot Pie

Mmmm, good. I like this recipe because it's so stinkin' easy and so fast!! Just mix and bake and voila! You have yummy, warm goodness.

1 c. cooked chicken, cut into bite sized pieces
1 2/3 c. frozen veggies, thawed
1 (10 oz) can cream of chicken soup
1 c. Bisquick baking mix
1/2 c. milk
1 egg

Directions:
1. Preheat oven to 400°F.

2. Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.

3. Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.

4. Bake in oven for 30 minutes or until top turns golden brown.

Never Fail Sugar Cookies

I know Sara just posted a sugar cookie recipe, but I just had to post this one too. We went caroling this past week (with Relief Society and Young Women). One of the people we sang to had made these cookies for us. She gave me the recipe on Sunday and I promptly made two batches on Monday. Today our good friends came over and helped us frost and sprinkle them. So fun! And so incredibly delicious and easy.

2 cups sugar
2 cups butter, softened

6 eggs
4 teaspoons vanilla
6 teaspoons baking powder
2 Tablespoons dry vanilla pudding mix (optional--will help cookies stay soft)
7 cups flour


Cream butter and sugar. Add other ingredients and mix thoroughly. Roll 1/4" to 1/2" thick (your preference). Bake at 375 for 10 minutes.

Merry Christmas everyone!

Lion House Wassail

I made this for our RS Christmas dinner last night and it was easily the best Wassail recipe I've ever tried. I found it on allrecipes.com. Once I finished the first step, I put it aside and then put everything in the crockpot. I also used cheesecloth for the spices so I didn't have to strain them out later. This was so good! It tasted just like the Stephen's Citrus Spice drink... my very favorite Stephen's drink.

2 cups white sugar
4 cups water
2 cinnamon sticks
1 slice fresh ginger root (I didn't use this because I couldn't find any... and it was just as good!)
4 cups orange juice
2 cups lemon juice
8 cups apple juice
8 whole allspice berries
1 tablespoon whole cloves

1. In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour.

2. Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve.

Aunt Linda's Frog Eye Salad (or Acini de Pepe Salad)

I can't believe we don't have this recipe up here! This is definitely a family classic. I made it last night for a RS Dinner and because it makes so much, I had a ton leftover. And I will probably eat it all by myself. The entire bowl. I like it that much. I think it's best with lots of fresh fruit, especially nectarines, strawberries, peaches, and grapes.

½ cup sugar

1 Tbs flour

1¼ tsp salt

7/8 cup pineapple juice (I can usually drain enough from the pineapple chunks I add later)

1 beaten egg

1/2 tsp. lemon juice

8 oz. acini de pepe (found with the pasta; little tiny pasta balls; you'll only need 1/2 the package!)

1 1/2 tsp. oil

1-2 cans drained mandarin oranges

1 cup pineapple chunks

½ cup crushed pineapple

1 regular size carton frozen topping, thawed

½ cup miniature marshmallows (colored ones are good for adding a bit more color)

Any other fruits desired –grapes, bananas, peaches, nectarines strawberries, etc.

1. Cook Acini de pepe according to package directions, adding 1 1/2 tsp. oil. Drain and rinse with cold water.

2. Mix sugar, flour, and salt together. Add the pineapple juice, and egg and cook over stove until thick. Remove from heat and stir in lemon juice and allow to cool. Once it's cooled, add acini de pepe and refrigerate mixture 8 hours or overnight.

3. Just before serving add drained mandarin oranges, pineapple chunks, crushed pineapple, frozen topping, marshmallows and any other desired fruits.

Soft Sugar Cookies

Cream together:
½ cup butter
1 cup sugar

Add and Cream:
1 tsp vanilla
1 egg

Add:
½ cup sour cream

Sift separately and then combine with the mixture:
3 ¼ cup flour
1 tsp baking soda
½ tsp salt

Roll them out thick and bake in 400 degree oven for 8-11 minutes

Pumpkin Chocolate Chip Cookies

6 cups flour
3 cups sugar
3 eggs
3 tsp baking powder
3 tsp vanilla
1 ½ tsp soda, salt, clove, nutmeg, cinnamon
1 ½ cup shortening
29 oz can of pumpkin
2 bags milk chocolate chips

Cream shortening and sugar, add eggs, then pumpkin and vanilla. Sift flour and seasonings. Gradually add to pumpkin mixture. Mix in Chocolate chips. Bake about 10-15 minutes at 375, depending on the size. They're best if you cover and let them sit for several hours...they get softer.