Spaghetti Boats

If I am short on time (not even enough time to boil the pasta), I opt for Spaghetti Boats instead of regular spaghetti.  The kids love them and it seems no matter how big the "boats" are, there are rarely leftovers!  (Note down below for variations we often eat as well.)

1 large loaf French or Italian Bread

1 lb ground beef

chopped garlic, onions, peppers, oregano as desired

1 jar favorite spaghetti sauce

2 C shredded cheese (I usually use Colby-Jack or Mozzarella)

Cut the loaf of bread in half, lengthwise and then cut each half into quarters, ending up with 8 "boats".  Set aside on baking sheet.  In skillet or sauce pan brown ground beef and add desired veggies.  Drain fat and add favorite spaghetti sauce.  (Homemade or store bought.)  Mix well, and stir until heated through.  Spoon meat sauce evenly over each bread boat.  Sprinkle with cheese.  Bake in 350 degree oven 10-15 minutes, or until cheese is melted. 

Tip:  I like to line my baking sheet with foil or parchment paper for easier clean-up.

Variations:  
For Sloppy Joe Boats, prepare ground beef as you would for Sloppy Joes and top with shredded cheddar before baking.
For Pizza Boats, use marinara sauce, sausage, pepperoni, etc, and top with a shredded Italian cheese blend.
For Cheeseburger Boats, saute chopped onion with the ground beef and season with a little salt, pepper and some Worcestershire sauce.  Top each with slice of favorite "cheeseburger" cheese (American, Pepper-Jack, Cheddar, Swiss, etc.)  After baking, add ketchup and mustard if desired.


Hope you enjoy these as much as we do!

Easy Pumpkin Swirl Brownies

Martha Stewart showcased some pumpkin brownies once and I've wanted to try them ever since.  However, I do not have all the time in the world like she does, so I came up with my own "quick" method.  Martha says to add a little cayenne pepper as it compliments the pumpkin flavor and really enhances the chocolate.  Well -- I went and forgot all about that, so I did not end up putting cayenne in this batch, but maybe next time.  I am for sure willing to try it.

1 family-size brownie mix (for 9x13 pan)
eggs, oil and water according to package directions

6 oz. cream cheese, softened
1 C pumpkin
6 tbsp sugar
2 eggs
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cayenne pepper, optional

Topping: Chocolate chips, nuts, etc. (optional)

Preheat oven to 350 degrees.  Lightly spray 9x13 pan with cooking spray.  In mixing bowl prepare brownie mix according to package directions.  Pour 2/3 batter into bottom of baking pan; set aside.  In separate mixing bowl cream together cream cheese and pumpkin.  Add remaining ingredients; mix well.  Drop by spoonfuls over chocolate layer.  Take remaining chocolate batter and drop over top of pumpkin layer.  Using a butter knife, pull knife through batter, first length-wise and then cross-wise until achieving desired swirl look.  Sprinkle with chocolate chips or chopped nuts if desired.  Bake 40-45 minutes, or until inserted toothpick comes out clean.  Let cool completely before cutting.  Store leftovers in airtight container.

I know, I know - don't say it.  It looks like a cat crapped all over my brownies.  But seriously, once you smell this pumpkin batter, you will agree these are delish!

My purdy swirl design... 

I added semi-sweet chocolate chips to mine just to add a little more to the presentation, since I was taking it to a party.  

The finished product!  Yummm!

Teriyaki Stir Fry

3-4 medium red potatoes, chopped
4 chicken breasts, cut into bite size pieces
1/2 Teriyaki Sauce
1/2 C chopped green onions
1 C chopped peanuts

Wash, dry and cut potatoes into bit-sized chunks. Place in microwave safe dish, cover and steam in microwave about 3-4 minutes or until slightly tender. Spray large skillet or wok lightly with cooking spray. Place chicken pieces in hot skillet and add potatoes once chicken is browned. Add in teriyaki sauce and stir to coat well. Chop peanuts in blender (pulsate a few times). Add onions and peanuts and stir well. Turn heat to low, cover with lid and let simmer a few minutes more. Stir to mix well before serving. Serve over rice if desired.

*also good with pork or tofu instead of chicken

Serving Size: Makes 8 1-Cup servings

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 159.8

• Total Fat: 4.9 g
• Cholesterol: 27.5 mg
• Sodium: 729.0 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 1.8 g
• Protein: 15.8 g

Chevy's Sweet Corn Tomalito

If you have a Chevy's Mexican Restaurant near you, then you will know what I am talking about. We used to have them here in Utah, but the last one finally closed a few years ago. They serve a scoop of Sweet Corn Tomalito on the side of every main dish.

In my opinion, if you like cornbread, you will like this. I hope you like it as much as we do. I've scoured the internet and here is the simplest recipe I could find.

Note: You can find Masa in the Mexican food aisle at your grocery store. You'll only need a little bit, so if they have small bags, I'd go for one of those.

Chevy's Sweet Corn Tomalito

{Printable Recip Here}

5 Tbsp butter, softened

1/4 C Masa

1/3 C sugar

1 Can Corn, drained & divided (or 2 C thawed & drained)

1/2 Water

1/2 C Cornmeal

1 tsp baking powder

1/2 tsp salt

2 Tbsp + 1 tsp milk

1. In mixing bowl cream together butter, masa and sugar until light and fluffy. 1-2 minutes. 
2. In food processor or blender add 1/2 the corn and all of the water. Puree until smooth. 
3. Add the corn puree and remaining corn kernels to the creamed mixture and mix well. 
4. Add the corn meal, baking powder, salt and milk and mix well again.
5. Pour mixture into lightly greased 8" square pan; cover tightly with foil. 
6. Fill a saucepan or double broiler with water (I used the pot from my rice cooker and a round pan, because the fit was perfect). 
7. Place pot of water over med-high heat on stove stop. 
8. When water begins to boil, place foil-covered pan on top and steam approximately 50 minutes. It should have a moist texture, but not runny. Over baking will dry it out.

*Tip: One recipe contributor stated she bakes hers by placing the covered dish in a larger roasting pan filled with water. The water reaches about 3/4 inch up each side of pan. Although it takes longer to bake, she feels this produces a better result. For this method, bake @ 250 degrees F for 1 1/2 - 2 hours.

Simple Sunday Chicken

This is such a simple recipe. The chicken creates its own juices and the final product is super moist!

1 small onion, optional

1 whole chicken (giblets removed)

Seasoning

Seasoning Mix:

2 tsp Salt

2 tsp paprika

1 tsp cayenne pepper **

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp black pepper

Chop onion and place in bottom of crock pot, if desired. Place chicken in crock pot, breast-side up. In small bowl mix together dry ingredients. Rub over top of chicken. Cook on HIGH 4-6 hours or LOW 6-8, until chicken tests done. (If using whole cut-up fryer chicken, layer smaller pieces on bottom and breasts on top, adding seasonings to both layers.)

For a Rotisserie effect, I like to then place the chicken under the broiler for 5 minutes. It's gives it just that perfect little crisp. My kids love it!

**Instead of Cayenne Pepper, I opt for Tony Chachere's Creole Seasoning and omit the black pepper as well. If you have some, give it a try! You could also experiment with Lemon Pepper for a zesty flavor!

Amish Shoe String Apple Pie

This is by far one of the easiest and yet tastiest pies I have ever had. This has been a family favorite for generations. This recipe is from my Amish Grandmother, Goldie Miller of Indiana. It is unlike any other apple pie recipe because first, the apples are shredded ("shoe strings") and second, it does not use the traditional apple pie "filling". While many of my family members love this pie served warm and topped with ice cream, I prefer to eat it cold the next morning for breakfast! I hope you give it a try! My kids will eat this pie before any other.

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2 1/2 C sugar

2 Tbsp flour

3 eggs, beaten

1/4 C water

pinch of salt

4 C Shredded Apples (about 4-5 medium apples)

cinnamon for garnish

2 unbaked pie shells

Mix all ingredients well and pour evenly into pie crusts. Sprinkle tops with cinnamon. Bake @ 325 for 50-60 minutes or until set.

* Because this pie bakes for so long, I like to use my Pampered Chef Pie Shields until the last 10 minutes of baking.

Amish Raspberry Cream Pie

This is one of my all-time favorite pies. You can simplify this recipe by using 2 cans of store-bought raspberry pie filling, although I have provided the recipe (click below on "raspberry pie filling"). I got this recipe from my Amish Aunt "Leo" Lorene although, she makes her own whipping cream while as you can see I opt for Cool Whip. Yeah -- I'm lazy like that - haha. Enjoy!

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This image above is using the HOMEMADE, from-scratch Raspberry Pie Filling recipe. 

The one below is using the canned pie filling. See the difference? Go homemade all the way if possible.

2 pre-baked pie shells

Raspberry Pie Filling

Vanilla Cream (see below)

1 large container Cool Whip, optional

Vanilla Cream:

3 C milk, scalded

1/2 C cornstarch

1 1/3 C sugar

1/8 tsp salt

1 tsp vanilla

3 egg yolks

1 C milk

Pour 3 C milk into heavy saucepan or kettle; heat to scalding. In small bowl combine cornstarch, sugar, salt, vanilla, egg yolks and 1 C milk. Slowly blend into hot milk, stirring constantly until thick. Remove from heat and let cool.

Pour 2 C cream into each pie shell. Spread raspberry filling over cream layer. Top with Cool Whip if desired. Refrigerate until ready to serve.