Spaghetti Pie

One of my most favorite dinners of all time is spaghetti.  When our family was just starting out we would make spaghetti and have so much left over.  I was so glad I had this back up option for the leftovers.  Now that our family has grown, we make it as the main meal because we no longer have left over spaghetti.  I have made this for a ton of people and they always say they LOVE it.  It is one of those dinner that seems impressive but is simple to make.  Get ready to please your taste buds with this one.

 I usually make this in a pie dish but now that I make a double recipe I use a 9X13

6 ounces cooked spaghetti
4 T butter
2/3 cup Parmesan cheese
4 eggs
1 medium sized back Mozzarella cheese

Cook spaghetti according to package directions.  While this is cooking in a mixing bowl add butter, Parmesan cheese, and eggs.  Mix.  Grease a pie pan and add a layer of half the cooked spaghetti, then half the Parmesan cheese mixture, then half of the Mozzarella cheese. Repeat.  Bake at 350 degrees for 30 minutes or until the eggs are cooked through.  Serves 6  If you make this in a 9X13 double the recipe.  Top with your favorite spaghetti sauce.  Enjoy.

Macaroni and Cheese

I have made Kraft mac and cheese my entire life. I still do at times, although two of my four kids don't like it. This is still a great stand by, but if you want to serve your family a dinner that you spent time preparing just for them with a hint of thyme to make it more enticing this is a great one. I love the way that the flavors of this just explode in your mouth. It is becoming a dinner that I think about making just because it tastes so yummy.

1/2 tsp. Thyme
5 slices white bread (blended)
3 T butter
1 lb mac noodles (Large elbow)
2 cups chicken broth (4 bullion cubes 2 cups water)
5 T flour
2 cups milk
2 1/4 cups extra sharp cheddar cheese
1/2 cup Parmesan cheese
1 tsp salt
Fry bread crumbs and 2 T butter. Set aside. Cook pasta to Al Dente. Melt 1T butter, thyme, and salt. Whisk flour and milt together. add to pan. Then add Chicken broth. Bring to a boil. While stirring add the cheeses. Reduce to a simmer. Cook for 8 minutes. Put the noodles in a greased 9x13 baking dish. Poor sauce over the top. Sprinkle with bread crumbs. Cook for 30 min at 350. Enjoy

Bacon Tomato Pasta

I was in a dinner rut a few years back and really needed a new recipe. My sweet and wonderful friend Alma came to the rescue like she always does. She had found this recipe in a cooking magazine and loved it.

I made it for dinner that night and I was immediately in love. This recipe has just the right ingredients to make my palate happy. I love Italian as well. Give me a little oregano and I am one happy lady. Jeron made the comment when he ate it that it tastes like something you could get at a restaurant.

8 ounces uncooked linguine (the recipe calls for Linguine not bow tie. Both work.)
2 tsp olive oil
1/2 c chopped onion
1 pkg cooked bacon
1 1/3 cups tomato grapes halved
4 garlic cloves minced
1 tsp oregano
1 tsp salt
1/4 tsp pepper
1/4 cup Parmesan cheese

Cook pasta, drain, and reserve 1/2 c pasta water. In a large non stick skillet over medium high heat add onion and saute 2 minutes. Add bacon and saute 2 minutes. Add tomato, garlic, and oregano saute 30 seconds. Remove from heat. Add pasta and reserve water, salt, and pepper. Stir well. Cook 1 minute on medium heat or until thoroughly heated and liquid is absorbed. Remove from heat. Cover and let stand 3 minutes. Sprinkle with cheese. Makes 6 servings. Enjoy!

Alfredo Sauce

I am a huge fan of Alfredo sauce. I could eat it on anything. I am also very picky. There is hardly an Alfredo that I actually enjoy. The only place that I really like is Olive Garden. Yes, if you are wondering I have eaten Alfredo at higher end restaurants. Olive Garden just happens to have the best taste to me. I have made many a sauce and finally found one that I LOVE!

3T butter
1/2 pkg. cream cheese
3/4 C Evaporated milk or half & half. (Milk works also)
1 chicken bullion cube
1/3 c Parmesan cheese
garlic salt to taste
pinch of Parsley

Melt butter, cream cheese and milk on low heat. Stir together. Then add bullion. Stir in Parmesan cheese and garlic to taste. You can add more milk if it is too thick. Pour over pasta of your choice. Parsley sprinkled over the top once you pour on the noodles.

This will cover about 4 cups of noodles. You can use it over Fettuccine, ravioli, or any other noodle you enjoy. The kids love this one. Enjoy!