Spinach Mushroom Pasta

1 8oz cream cheese
1 can cream of mushroom soup
1/2-1 C milk
1/4 C dried onion
3 cloves garlic
1 tsp thyme (about)
1 tsp onion powder (about)
1 Tbsp parsley (about)
3-4 C spinach, chopped
1/2 - 1 C mushrooms, chopped (I use about 10 mushrooms)
1/4 - 1/2 C parmesan cheese

Pasta (about 12-14oz), cooked

Throw that in a pan everything in a pan and cook...if you want cook the garlic and onion first with a little butter. Then milk, cream cheese, mushrooms, spinach, spices. Cook until cream cheese is melted. Add parmesan cheese...serve over pasta

We thought it was so good we just dipped crackers into it waiting for the pasta to finish...

Spaghetti Pie

16-17 oz spaghetti (cooked and drained)
1 large onion, chopped
3 cloves garlic, minced
2 cans (15-16 oz) diced tomatoes, drained
1 can (small) tomato sauce
1 bunch asparagus, chopped (you can use broccoli or spinach or any veggie in a similar amount)
2 carrots, chopped
basil, oregano or Italian seasoning to taste - I often use fresh but dried probably about 1-2 tsp
1 C cottage cheese (or ricotta cheese)
-optional 4oz cream cheese (you might want to reduce the cottage cheese a bit if you use it)
1/2 Parmesan cheese
1 - 2 C Mozzarella (yes, I have used cheddar and it works great too)

Cook spaghetti. In sauce pan, saute onions and garlic in a little butter/oil. Add tomatoes, sauce, asparagus, carrots and herbs. Simmer till somewhat thick. Mix the cottage cheese and cream cheese in to the cooked, hot and drained spaghetti. Combine with sauce mixture and add cheese (you can save some for the top). Put in 9x13 and bake for about 20 minutes or until bubbly :)

Frog Eye Salad

FROG EYE SALAD

-1 cup granulated sugar
-2 tablespoon all-purpose flour
-1 3/4 pineapple juice (use from the pineapple chunks and then add more-I buy the little juice cans and use what I need)
-1 (20-ounce) can pineapple chunks in its own juice, save juice
-2 large egg, beaten
-1 tbsp lemon juice
-16 oz Acine di Pepe Pasta
- some frozen non-dairy whipped topping (some people like this a lot but I usually only use one or two scoops)
-add in: most people do mandarin oranges, maraschino cherries, mini marshmallows and coconut but I much prefer to cut up apples, strawberries, blueberries, etc and use the pineapple and coconut!

1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. You want it to be thick-ish :)
3.  Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
4.  Stir together pineapple juice mixture and pasta. Cover and refrigerate several hours or overnight.
5.  Add pineapple and any thing else you want in there along with the whipped topping. Cover and put back in the fridge. It is best to wait until you are about ready to serve it to mix the two together if you are using the fresh fruit.

American Goulash

1 lb ground beef (I use 1/4-1/2 lb)
1 onion, chopped
3 cloves garlice, minced
2 cans tomato sauce
1 can diced tomatoes
3 C water
1/4 C green pepper, chopped
4 tsp Italian Seasoning
1 Tbsp Worchestershire sauce
1 Tbsp Soy sauce
1 bay leaf
salt/pepper
2 C uncooked macaroni

Brown meat. Drain. Cook onions, meat, garlic till tender.  Add everything else and bring to a boil.  Add macaroni and cook till macaroni is done.

What...I left meat out of goulash? Yes, tried it and it was okay but it likes a little meat :)

Crockpot Soup Stroganoff

Yeah...that is my own title cause it tells me what it is and what it is not... :)

2 cans cream of cream of mushroom soup
8 oz cream cheese
1/2 cup onion, diced
1/4 - 1/2 cup italian dressing
1 small package mushrooms, sliced
milk (how ever much you want to make the consistancy you want)

I put the onions, mushrooms and dressing in the crockpot on high for awhile till they are cooked. Add the rest and turn to low or simmer. You can easily make it on the stove. Serve over noodles or rice.

Spring Pasta

1 onion, diced
4-6 cloves garlic, minced
1 Tbsp butter
2 C asparagus, cut in 1 in
1 C peas
about 12 - 15 oz fettuccine, cooked
1/2 C chicken/veg broth
1 1/2 C milk
8 oz cream cheese
1/8 - 1/4 C parmigiano-reggiano
dash of pepper
1 Tbsp tarragon

In big saute pan, saute onion and garlic in butter. Boil asparagus and peas for 2-3 minutes. Add milk, cream cheese, broth to onion mixture and cook until melted and creamy. Add asparagus, peas, pasta, spices, and parm cheese.

Chili Cheesy Mac

1 1/2 tsp garlic powder
1 1/2 tsp coriander
1 1/2 tsp cumin
1 tsp chili powder
1 can diced tomatoes, undrained
1 can (small) diced chiles
2 cup beef broth or veg broth
2 1/2 cup water (you can do all broth too)
12 oz macaroni, uncooked

1/2 - 1 cup milk
8 oz cream cheese
2-3 cups shredded sharp cheddar

Mix first set of ingredients in large pan and cook until the liquid is gone and the pasta is done. In a different pan mix milk and cream cheese, heat until melted, combined and smooth. Add cheese and melt.  Add cheese mixture to the mac...

You can add ground beef to this with beef broth if you are wanting a "meatier" meal...

Mac & Cheese

MACARONI AND CHEESE
*finally a good mac and cheese recipe that doesn't require insane amounts of specialty cheeses and other ingredients (those recipes are super good but just not worth it for me :)  This recipe originally came from allrecipes.com

1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
pepper to taste
dash of paprika
1 cup dry bread crumbs or cracker crumbs

Cook pasta.  Combine everything except bread crumbs and put in a 9x13 pan.  Sprinkle crumbs on top.  Cook at 350 for 20 minutes

Cheesy Pasta Bake

CHEESY PASTA BAKE
*super fast and easy, just use whatever assorted frozen veggies you have - this is one of my favorite combinations

2 cans cream of mushroom soup
3/4 C milk
1 1/2 - 2 C cheese (use a mix of different cheeses)
1/2 C onion, chopped
2 cloves garlic, minced
1/8 C mushrooms, chopped
1/4 C roasted peppers
1/2 C peas
Dash of pepper
Dash of paprika

about 12 oz corkscrew pasta uncooked

Cook pasta.  Cook/thaw vegetables.  Combine everything but pasta in a 9x13 pan.  Stir in pasta and cook for about 20 minutes at 400 degrees

Orzo Pasta with Parmesan

ORZO PASTA with PARMESAN
*really good, great base to add anything you want to and spice it how you want although it is great plain

1 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth/vegetable broth
1/4 - 1/2 cup grated Parmesan cheese
1/8 cup chopped fresh basil
pepper to taste

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. 
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.  Mix in Parmesan cheese and basil. Season with salt and pepper.

Note - if you want this to be a main dish then add some blanched spinach or roasted peppers or mushrooms or broccoli, etc

Ground Beef Stroganoff

GROUND BEEF STROGANOFF

1/2 C onion, chopped
1 clove garlic
1/4 lb ground beef
2 Tbsp flour
1/4 tsp pepper
1/4 tsp paprika
1 C mushrooms, sliced
1 can cream of mushroom
1 C sour cream
Cooked noodles or rice

Brown meat, drain.  Saute onion, garlic, beef with a tiny bit of butter.  Stir in flour, seasonings and saute until onions are tender.  Add mushrooms and soup and simmer.  Add sour cream and heat but don't boil.  You can add milk to thin the sauce if it needs it.  Season more to taste if you want (I always do)
Serve over noodle or rice.

Spinach Lasagna

SPINACH LASAGNA

9 lasagna noodles (or enough to make 3 layers in a 9x13), cooked (if you need to)
1 jar spaghetti sauce or 32oz of homemade sauce (use meatless if you want vegetarian)
1 C chopped onion
4 cloves minced garlic
1/2 C chopped mushrooms (I use dried and just rehydrate them if I don't have fresh ones)
1/2-1 C roasted peppers chopped (I often used the frozen kind)
1 (10oz) package frozen spinach, thawed and drained (can use fresh)
1 (15oz) package of ricotta cheese
2 eggs, beaten
1 tsp fresh basil
1 tsp oregano
1 C shredded mozzarella cheese
1/2 C grated Parmesan cheese

Cook onion in a small amount of butter.  Add garlic and mushrooms and saute till tender.  Stir in peppers and cook for another minute or two then let cool.
Combine egg and ricotta cheese.  Add basil, oregano, mozzarella, Parmesan, and spinach.  Mix together.  Add pepper mixture to to cheese mixture and stir.
Spread 1/2 C spaghetti sauce on bottom of pan.  Layer - noodles, 1/2 cheese mixture, 1 C spaghetti sauce, noodles, 1/2 cheese mixture (rest of it), 1 C spaghetti sauce, noodles, 1/2-1 C spaghetti sauce.  Top with Parmesan cheese.
Bake at 375 covered for 20 minutes.  Uncover and bake another 10-15 minutes

West Texas Spaghetti

WEST TEXAS SPAGHETTI

1/4 lb ground round (optional)
1 onion
1 small can V8 juice
1 can (15oz) diced tomatoes
1/2 tsp seasoning salt
1/2 tsp chili powder
1/2 tsp basil
1/2 tsp oregano
1 tsp cilantro
pepper to taste
1 C frozen corn or 1 can corn or 3 ears
7-8oz spaghetti (1/2 package)
Parmesan cheese or your favorite shredded cheese

Brown meat, drain.  Add onion and cook until onion is tender.  Add juice, tomatoes and seasonings.  Add corn. Cook spaghetti according to package directions.  Combine with meat and tomato mixture.  Put into a baking dish and cook for about 30 min at 350.  Add cheese and serve. If you want it to be a little more saucey then just add a small can of tomato sauce
Tastes fine without the meat.  Freezes very well, just bake it the day you serve it instead.

Macaroni Bake

MACARONI BAKE
*adapted from the Lion House Macaroni Bake

1/4 lb ground beef (or less)
1-1 1/2 C chopped onion
2 1/2 - 3 C uncooked macaroni
1 small can (12oz) of tomato juice
2 cans (10.5 oz) tomato soup
1 1/2 C shredded cheddar cheese (sharp is best)
1 1/2 tsp chili power
pepper to taste

Cook macaroni according to directions. Brown ground beef in large pan and drain. Add onion and cook for 2-3 minutes. Pour in tomato juice and tomato soup. Mix well and continue to heat. Add cheese and chili power to taste and stir until cheese is melted. Combine sauce with the cooked macaroni.

Sausage, Tomato and Pasta

SAUSAGE, TOMATO AND PASTA
(original recipe from allrecipes.com)







1 box (14.5oz) Penne pasta
1 tsp olive oil
1 onion, chopped
4 cloves garlic, minced
2 can (15oz) chicken broth
1- 2 tsp fresh basil
1 can (14.5oz) diced tomatoes
1 package (10oz) frozen chopped spinach
2 patties Morning Star Sausage, chopped finely
Parmesan cheese

Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente.  In a large skillet, heat oil.  Add onion and cook till tender.  Add garlic to skillet towards the end of cooking the onion. Add sausage, broth, basil and tomatoes.  Cook over medium heat till slightly reduce. Add al dente pasta and chopped spinach to skillet.  Cover skillet and simmer on reduced heat until spinach is tender.
Sprinkle with cheese when serving.

MODIFICATIONS
One modification that I have done is to add a little milk instead of the second can of chicken broth.  I will mix it with about a tsp of cornstarch and add about 1 1/2 - 2 C.  This makes it creamier.  You really have to gauge the liquid amounts for yourself each time you cook it because it can vary a little depending on how done the pasta is and the weather :)