Spaghetti Sauce

·         1 pound lean ground beef

·         1 pound ground Italian sausage

·         2 tablespoons olive oil

·         1 large yellow onion, chopped

·         2–3 stalks of celery, chopped

·         1 green bell pepper, chopped

·         4 garlic cloves, pressed or minced

·         2 4-ounce cans sliced mushrooms, liquid drained off

·         1/3 cup fresh Italian parsley, chopped

·         1 28-ounce can crushed tomatoes

·         3 8-ounce cans tomato sauce

·         1 6-ounce can tomato paste

·         1 14.5 ounce can beef broth

·         1/2 cup organic apple cider vinegar or red wine

·         2 tablespoons granulated sugar

·         2 teaspoons sea salt

·         1 teaspoon ground black pepper

·         2 teaspoons dried oregano

·         1 + 1/2 teaspoons dried basil

·         1/2 teaspoon dried thyme

·         1/4 teaspoon ground cloves

·         2 bay leaves

·         Garnishes: Italian parsley and parmesan cheese

·         1 pound dried spaghetti

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1.      In a heavy pan with lid, cook the ground beef and Italian sausage over medium heat. Once the meat is fully cooked, drain off all the fat.

2.      With the cooked meat still in the pan, add in the olive oil, onion, celery, bell pepper and garlic. Continue cooking until the veggies are tender. Add in the canned mushrooms (drained), Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, apple cider vinegar, sugar, all of the spices and the bay leaves. Stir well until all ingredients are fully incorporated. Bring the spaghetti sauce to a brief boil, then cover the pot with a lid and dial down the heat to low. Allow the meat sauce to continue to simmer for 2-1/2 to 3 hours, stirring occasionally.

3.      Remove the two bay leaves from the pot. If desired, sprinkle the sauce with a bit of additional fresh parsley and parmesan cheese. Serve over spaghetti or your favorite pasta. This homemade spaghetti sauce is also perfect for making lasagna.

*This makes a ton of sauce so I always freeze half to use later. 

Creamy Garlic Pasta

Creamy Garlic Pasta

2 tsp olive oil

4 cloves garlic, minced

2 Tbs butter

¼ tsp salt

½ tsp pepper

3 cups chicken stock

½ lb spaghetti or angel hair pasta

1 cup grated parmesan cheese

¾ cup heavy cream

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In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Baked Paremsan Garlic Chicken

Boneless, skinless chicken breast or thighs

Marinade:
1 egg, beaten
1/2 cup milk
1Tbs. lemon juice
1-1/2 tsp garlic power
Mix together and then pour over chicken in a plastic bag and let it marinate for a few hours in the fridge.

Breading and baking:
1/2 cup grated parmesan cheese
1 pkg Italian dressing mix
1/2 tsp. garlic powder

Preheat oven to 400°. Mix cheese, dressing mix, & garlic poweder. Removed chicken from marinade and coat with dry mixture. Place in shallow baking dish. Bake 20-25 minutes or until chicken is no longer pink in center.

Creamy Chicken Enchiladas

Cooked, shredded chicken
24 oz. sour cream
16 oz. cream cheese
1 onion, chopped
mined garlic
2 cans diced green chilies
Tortillas
Cheese
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Cook the onion and garlic until tenderized. Then add the sour cream and cream cheese and cook until melted and combined. Add the chilies, chicken and garlic powder.

Line the bottom of your pan with some of the sauce. Fill tortillas with chicken sauce, top with cheese, and roll. Top with any remaining sauce and more cheese.

Bake at 350° until bubbly, about 30 minutes.

Creamed Spinach

Creamed Spinach

1 bunch spinach 

1 Tbsp butter

2 cloves minced garlic

1/3 cup Grated Parmesan Cheese

In a large pan, heat 2 tsp. of olive oil to on medium until hot. Add the spinahc, season with salt & pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the spinahc to release as much liquid possible; discard the liquid. Transfer the spinach to a cutting bard to cool. When cool enough to handle, finely chop. Wipe out the pan.

Melt the remaining butter on medium until hot. Add the garlic and chopped spinahc. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Add the cheese and 2 Tbsp of water. Stir until creamy. 

This recipe was taken from Blue Apron.

Sweet Corn Chip Dip

Sweet Corn Chip Dip
2 packages cream cheese
2 cans diced green chiles
1 large bag frozen sweet petite white corn
1/2 stick of butter
salt & pepper to taste

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Combine all ingredients in a bowl. Microwave until corn is cooked through and stir. Serve while warm with chips.

Chocolate Buttercream Frosting

Chocolate Buttercream Frosting
1 cup butter, softened
3 cups powdered sugar
1 tsp. vanilla
1 cup chocolate chips
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Melt chocolate chips and set aside to cool.

Cream butter. Add powdered sugar, 1 cup at a time, mixing well between each addition. Once it is all incorporated well, add the melted chocolate and vanilla.

*Recipe taken from Fredillicious

3 Bean Chip Dip

A friend brought this to work one day and I was instantly hooked!

4 cans Pork and Beans
1 can kidney beans, drained
2 cans black beans, drained
1 package little smokies, cut into pieces
1 onion, chopped
1 green pepper, chopped
1 can crushed pineapple, drained
1/2 ketchup
1/4 cup mustard
1/8 - 1/4 cup brown sugar
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Fry onion, green pepper and smokies in a pan until the onion is tender. Put it all together in the crock pot. Add the brown sugar until it is as sweet as you want it. (We just did 1/8 cup.)

Heat up until warm. Serve with chips

Dutch Oven Southwestern Chicken

Dutch Oven Southwestern Chicken

2-1/2 cups chicken, cooked and chopped

2 cups shredded Cheddar cheese, divided

1 can cream of chicken soup

1 can cream of celery soup

1 can diced tomatoes with onions

1 can diced green chilies

3/4 cup chopped onion

8-10 flour tortillas, cut into pieces

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Lightly oil or spray dutch oven. (We used a liner.) Combine chicken, 1 cup cheese, both soups, undrained tomatoes, green chilies and the onion in a large bowl.

Mix tortilla wedges into chicken mixture. (I thought 10 would be too many, so I only did eight.) Spoon mixture into prepared dutch oven.

Bake at 350° for 30 minutes, or until bubbling and hot. Top with remaining cheese and bake until cheese is melted, about 5 minutes.

Let sit for 10-15 minutes before serving. Garnish with green onions, salsa and/or sour cream if desired. 

Recipe taken from 50Campfires.com

Dutch Oven Seven Layer Brownie

Dutch Oven Seven Layer Brown 

1 Box of Supreme Brownie Mix

1/2 cup melted butter

1 egg

1 tsp. vanilla

1 cup coconut flakes

1 cup toffee bits

1 cup semisweet chocolate chips

1 cup chopped pecans

1 cup chopped pretzels

1/2 cup + 2 Tbsp. sweetened condensed milk

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In a large bowl, stir in brownie mix, egg, vanilla and butter until well blended. Press into a well greased dutch oven pan (or use a liner). Cover the dutch oven and bake for 14 minutes at 350°.

Sprinkle coconut, toffee bits, chocolate chips and pecans over the partially cooked brownies. Drizzle evenly with sweetened condensed milk to within 1 inch of sides. Sprinkle the top with the chopped pretzels.

Cover and continue to bake for 25 - 35 minutes. Insert a toothpick to check if the brownie is fully cooked. 

Recipe taken from 50Campfires.com