Spaghetti Pie

I made this last week for dinner and we loved it. It is quick, easy and tasty! Everyone in my family enjoyed it which is always a positive. You can be creative and add mushrooms, black olives or whatever you like. I used jarred sauce and added ground beef but if you have homemade sauce on hand - even better!

Spaghetti Pie

7-8 oz thin spaghetti
3 Tbsp butter
3 eggs
2/3 cup shredded Parmesan Cheese
4 oz cream cheese, softened
2 cups prepared meat sauce ( I used 1 jar sauce/1 lb ground beef, browned)
2 cups mozzarella cheese

Cook spaghetti and drain. Pour into large mixing bowl, add butter tossing to melt. Whisk eggs and add Parmesan cheese mixing two together. Once butter is melted and pasta is slightly cooled, toss with egg/Parmesan mixture. Press spaghetti into a greased pie pan or quiche pan pressing the spaghetti up the sides to form a crust. Spread softened cream cheese over center of pie - avoiding the "crust". Top with the prepared meat sauce. Bake at 350 for 20 minutes, top with Mozzarella cheese and return to oven for 10 minutes or until melted. Allow to set for about 10 minutes and cut into slices. Serve with green salad.

*can be prepared ahead and refrigerated
**double for a larger family and put in a 9x13 etc.

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Guacamole

Annie had to take a Mexican Dish and recipe to her Spanish class today for Cinco de Mayo. I didn't have recipe for guacamole as I just usually throw it together adding this and that. I found this yummy version over at Your Homebased Mom. It was quick and easy. I actually threw it together this morning before Annie went to school. I even had a few teachers email me and ask me for the recipe.

Guacamole

2-3 avocados, depending on size. Peel, pit and mash

Juice of 1 lime ( I did a half)

1/2 c diced onion

3 Tbsp cilantro, chopped

2 tomatoes, diced (I cored and only used 2 roma size tomatoes)

1 tsp minced garlic

1 pinch cayenne

1 tsp salt

In bowl, use a fork to mash together the avocados. Add in the lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour or serve immediately.

recipe from allrecipes.com

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Easy Beef Stroganoff - Slow Cooker

I love Paula Deen. I DVR Paula - I feel like we are related!

Paula has tons of great recipes. I just tried this one for Easy Stroganoff and we loved it. I thought it was even better the next day after the gravy thickened more and the sauce "stuck" to the pasta better.

East Beef Stroganoff (adapted from Paula Deen)

2 lbs beef stew meat
1 tsp salt
1 tsp black pepper
1 1/2 tsp olive oil
1 ( 8 oz) pkg sliced mushrooms
1 cup chopped onion
1 cup beef broth
1/3 cup red wine
1 1/2 cups sour cream
1/4-1/2 cup cup all purpose flour
hot cooked egg noodles

Sprinkle meat with salt and pepper. Heat oil in a large skillet and brown meat on all sides. In a slow cooker, combine meat, mushrooms, onion, broth and wine. Cover and cook on low for 6 hours. In a small bowl, combine sour cream and flour. Add 1/4 cup liquid from slow cooker and stir to combine. Stir sour cream mixture into meat mixture in slow cooker. Cover and cook on low for 15 minutes. Serve over hot egg noodles.

* I didn't brown mine this time - just didn't have the time

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Decadent Fudge Pie

I found this recipe in my stash of recipes. I cut it out of one of my many Southern Living magazines at some point in the last several years. Southern Living is my "go to" so often for a new recipe.... and each recipe is so often a keeper.

There is a dessert at Houston's Restaurant that I love... and crave. We don't have a Houston's in Omaha so I visited one in years. It was the warm 5 Nut Brownie with Blue Bell Vanilla Ice cream with Kahlua. I am dieing just remembering this heavenly dessert.

This brownie is similar in taste, looks, decadence. You could certainly substitute Kahlua for the chocolate syrup and you could add 4 more nut varieties. I thought it was amazing and it was difficult for me to stop eating so I could share a little with my family!

Fudge Pie (adapted from Southern Living)

3/4 cup butter
3 ( 1 oz) squares unsweetened chocolate
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 tsp vanilla extract
3/4 cup chopped pecans, toasted and divided
Toppings - vanilla ice cream and chocolate syrup

Cook butter and chocolate in a small saucepan over low heat, stirring often til melted. Beat eggs at medium speed with electric mixture for 5 minutes. Gradually add sugar, beating til blended. Gradually add chocolate mixture, flour and vanilla, beating until blended. Stir in 1/2 cup pecans. Pour mixture into lightly greased 9inch pie plate. Bake at 350 for 35 minutes or until center is firm. Cool slightly. Serve warm with vanilla ice cream topped with chocolate syrup and toasted pecans.

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