Baked Spaghetti By Paula Deen

Ingredients

• 2 cups canned diced tomatoes
• 2 cups tomato sauce
• 1 cup water
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 2 cloves garlic, chopped
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 teaspoons Italian seasoning
• 1 1/2 teaspoons House Seasoning, recipe follows
• 1 1/2 teaspoons seasoning salt
• 1 1/2 teaspoons sugar
• 2 small bay leaves
• 1 1/2 pounds ground beef
• 8 ounces uncooked angel hair pasta
• 1 cup grated cheddar
• 1 cup grated Monterey Jack

Directions

Preheat the oven to 350 degrees F.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Preparation tine: 15 minutes

Cooking time: 20 minutes

Ease of Preparation: Easy

Grilled Bacon Wrapped Cheese Stuffed Chicken

Grilled Bacon Wrapped Cheese Stuffed Chicken

2 boneless, skinless chicken breasts
6 slices of bacon
6-8 slices of cheese – mozzarella, cheddar, colby jack – anything you like! (off of a block of cheese, if you’re using pre-sliced for sandwiches 2 slices)
2 tsp barbecue sauce, plus extra for serving
Grilling rub of your choice
Toothpicks, soaked in water (optional, to prevent excessive burning while grilling)


Preheat grill to 350 degrees.

Pound out chicken breasts (in a plastic bag or between two sheets of wax paper) to about 1/4 inch thickness. Coat the top of chicken with grill rub. Turn over so rub side is down on work surface. Spread one teaspoon of barbeque sauce in a thin layer over each chicken breast. Layer cheese in the middle of the chicken. Roll chicken tightly. Wrap with bacon, using as many slices of bacon as you need and using toothpicks to hold bacon in place.

Grill for 20-25 minutes, turning every 4-5 minutes or until internal temperature of chicken breast has reached 165 degrees.

Remove toothpicks and serve with barbecue sauce on the side.

Crock Pot Beans

Crock Pot Beans

In Beef, Chili

Home » Meat » Beef » Crock Pot  Beans

• 1 or 2lb hamburger meat
• 1 large chopped (sweet) onion
• 1 can pinto beans
• 1 can lima beans
• 1 can baked beans
• 1 can northern beans
• 1 can kidney beans
• 1 can butter beans
• 1 can navy beans
• 1 can rotelle tomatoes
• 1/2 cup brown sugar
• 1 cup ketchup
• 1 cup BBQ sauce
• 1 tbsp mustard
•  

Crock Pot  BEANS

I saw this recipes and needed to share!!
Cook together hamburger and onion until brown.
Drain all beans except the baked beans. Add ingredients, mix well.
Cook in crock-pot about 4 hours.
For stove top, bring to boil then simmer for 2 to 2 1/ hours.
You can add other things such as smoked sausage for additional flavor to suit taste.
This makes a large amount, but can be frozen for a quick meal later.

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Super Easy Pork Verde Tacos Crock Pot

Super Easy Pork Verde Tacos-

 1 lb Pork Loin cut into bite size pieces

 1 Large can of green enchilada sauce

 salt and pepper to taste

 3-4 chopped green onions

 ... 2 tsp Chili Powder

 Cilantro (I use quite a bit, but not everyone likes cilantro like I do)

 Throw it all into a pot (or crockpot), cover and simmer on low for a few hours

 Serve in a bowl, or with warm corn tortillas, shredded lettuce, cheese, sour cream and sliced avacado is a bonus ;)

 ENJOY

Additional options-

 -sub chicken for pork, or even hamburger

 -add left over rice a roni-sounds weird but is soooo good

 -shredded carrot and zuccini (instead of, or with lettuce)

If you have left overs, warm verde mixture and top a plate of plain salad. Makes a delicious and healthy lunch!!

Queso Crock Pot

Queso Crock Pot

In Mexican

Plenty Servings with a Small to medium (at least 2 qt) pot. ~ 20-30 minutes high then keep on warm setting.

Home » Mexican » Queso

• 1 large block of Velveeta
• 1 8oz block of cream cheese
• 1 can Rotel (the blend of your choice... mild, spicy, etc.)
• 1 T. chili powder
• 1 t. ground cumin
• 1 t. garlic powder (or more to taste)
• 1/4 cup finely chopped sweet onion

Queso

1. Cube the cream cheese and Velveeta and place in the pot set on high.
2. Stir to melt until creamy.
3. With a wand blender and in a separate bowl, blend the Rotel, onion and spices.
4. Add the Rotel blend to the crockpot and stir to combine.
5. Set the pot to low or warm until party time!
6. Stir just before serving.

Serve with your favorite tortilla chips. (Also tastes great with a half-pound of your choice beans or browned meat added in.) Refrigerates and reheats well.

Crock Pot Chicken Enchilada

3 chicken breasts

1 cup water

taco season packet

1 packages flour tortillas (or corn, I am just a big fan of flour tortillas)

1 can cream of chicken soup

1 (4 oz) can chopped green chilies

1 large can green enchilada sauce

1 carton sour cream

1/2 finely chopped onion

2 cups grated cheese

In the morning, place chicken breasts, water and taco seasoning packet in the crock pot and cook on high until chicken is done. This can be anywhere from 3-5 hours.

Mix up sour cream, green chilies, onion and cream of chicken soup together in a bowl.

Once chicken is done, shred it up and clean out crock pot.

After crock pot is cleaned out begin the following layers in order:

·         1/2 soup mixture

·         1/2 of torn tortillas

·         1/2 of enchilada sauce

·         1/2 of chicken

·         1 cup cheese

·         repeat with the layers with the remaining ingredients

Set your crock pot to low and cook until dinner time!
Enjoy!