Cowboy Spaghetti

  

This Cowboy Spaghetti is hearty, smoky, and loaded with bold flavor!!

½ lb bacon, diced

 

1 lb ground beef

1 cup yellow onion, diced

2 tsp minced garlic

½ tsp salt

¼ tsp black pepper

15 oz tomato sauce

14.5 oz fire roasted diced tomatoes

10 oz diced tomatoes with green chilies

1 tbsp Worcestershire sauce

1 tsp hot sauce

½ lb spaghetti noodles, cooked & drained

1½ cups shredded cheddar cheese (divided)

2 tbsp sliced green onions

 

 
1    Cook the chopped bacon over medium heat for 12-14 minutes or until it's crispy. Use a slotted spoon to transfer the cooked bacon pieces to a paper-towel-lined plate. Leave about 1 tbsp of oil in the pan.

2    Turn the heat to the skillet up to medium-high and add the ground beef, diced yellow onion, minced garlic, salt and black pepper. Cook for 5-6 minutes or until the beef is cooked through. Drain any excess fat.

3   Add the tomato sauce, fire roasted diced tomatoes, diced tomatoes with green chilies, worcestershire sauce and hot sauce. Stir to combine.

4   Bring the sauce to a boil, then reduce the heat to medium and simmer for 15-20 minutes or until the sauce reduces and thickens slightly.

 

5   While the sauce is simmering, cook the spaghetti noodles according to the package directions, until al dente. Drain the noodles.

 

6   Add the noodles, 1 cup shredded cheddar cheese, and the bacon to the skillet of cowboy spaghetti sauce. Toss to fully combine all the ingredients.

7   Top the skillet of cowboy spaghetti with the remaining shredded cheddar cheese and sliced green onions as a garnish. For extra delicious gooey-ness, you can cover the skillet with the lid for 1-2 minutes to let the cheese melt before serving.

Penne Pasta bake

https://sutanndo.com/cheesy-baked-penne-pasta-with-alfredo-and-spaghetti-sauce/ 

Cheesy Baked Penne Pasta with Alfredo and Spaghetti Sauce

Cheesy Baked Penne Pasta with Alfredo and Spaghetti Sauce: A Culinary Symphony of Comfort

Dive into a world of comfort and flavor with our Cheesy Baked Penne Pasta, a dish that effortlessly marries the rich creaminess of Alfredo sauce with the robust tang of spaghetti sauce. This culinary masterpiece promises a symphony of textures and tastes that will transport you to a place of pure satisfaction. Let’s unravel the layers of this delightful recipe and discover how you can bring a touch of gourmet comfort to your table.

Our Cheesy Baked Penne Pasta with Alfredo and Spaghetti Sauce is a testament to the power of simple ingredients coming together to create a comforting masterpiece. The al dente penne provides the perfect canvas for the creamy ricotta, the savory Alfredo, and the zesty spaghetti sauce to weave their magic.

This recipe is not just about the combination of cheeses or the perfect blend of sauces—it’s about creating an experience that resonates with comfort, warmth, and indulgence. The layers of flavors, from the herby ricotta to the golden-baked mozzarella, ensure that every bite is a journey through a symphony of taste.

Perfect for family dinners, potlucks, or those days when you crave a culinary hug, this Cheesy Baked Penne Pasta is a surefire way to make your table the center of warmth and satisfaction.

Ingredients:

For the Baked Penne Pasta:

• 1 pound penne pasta
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 2 cups Alfredo sauce
• 2 cups spaghetti sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

Step 1: Cook the Penne

1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta according to the package instructions until al dente.
3. Drain the pasta and set aside.

Step 2: Create the Cheese Mixture

1. In a large bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, dried oregano, dried basil, salt, and pepper.
2. Mix until well combined, creating a luscious cheese mixture.

Step 3: Layer the Pasta

1. In a baking dish, spread a thin layer of Alfredo sauce.
2. Add a layer of cooked penne pasta on top of the Alfredo sauce.
3. Spoon half of the cheese mixture over the pasta.
4. Pour half of the spaghetti sauce over the cheese layer.
5. Repeat the layers, finishing with a sprinkle of mozzarella and Parmesan on top.

Step 4: Bake to Perfection

1. Cover the baking dish with aluminum foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
3. Allow the baked penne to rest for a few minutes before serving.

Step 5: Garnish and Serve

1. Garnish with fresh basil leaves if desired.
2. Serve warm and savor the cheesy goodness of this baked pasta delight.

--30--

Ham and Pepperoni Stromboli

Pepperoni and Ham Stromboli

Ingredients

 

1 can pizza dough crust
Pepperoni to taste
Lunch meat ham to taste
5 slices mozzarella cheese
1 cup shredded mozzarella cheese
Italian seasoning to taste
garlic salt to taste
Sesame seeds to tastes
1 egg
⅓ cup pizza sauce

Instructions

Step 1
Preheat your oven to 400 degrees F
Step 2
On a parchment lined cookie sheet, roll out your pizza dough to a rectangle
Step 3
In the middle of the dough, add your mozzarella cheese slices. This will be done long ways
Step 4
Top the cheese with your meats to taste, then add pizza sauce, shredded mozzarella cheese, and Italian seasoning
Step 5
Fold one side of the pizza dough on top of the filling, then fold the other side over that. You do not have to seal this, as the dough should be on top of each other. You also do not have to seal the ends
Step 6
Crack an egg into a bowl and mix. Add this egg wash to the top of the Stromboli
Step 7
Season with garlic salt and add sesame seeds
Step 8
Bake at 400 for 14 minutes
Step 9
Cut into slices and enjoy!

--30--

Ranch Pasta Salad

 

 Ranch Pasta Salad

 

Ingredients

    1 cup mayonnaise
    1 cup sour cream
    1 (1-ounce) packet ranch dressing mix, or scant 1/4 cup homemade
    1/4 cup chopped fresh soft herbs, such as chives, parsley leaves, dill, or a combination,

          plus more for garnish if desired
    1/2 teaspoon freshly ground black pepper
    6 ounces bacon (about 6 slices)
    2 medium tomatoes
    1/4 teaspoon kosher salt
    
    12 ounces dry short pasta, such as fusilli
    1 medium head broccoli (about 12 ounces)
    2 medium radishes
    2 medium scallions
    1 (4-ounce) can sliced black olives
    3 medium carrots
    4 ounces sharp cheddar cheese
    1/4 cup sunflower seeds
    
Instructions

    Bring a large pot of heavily salted water to a boil. Meanwhile, place 1 cup mayonnaise, 1 cup sour cream, 1 (1-ounce) packet ranch dressing mix, 1/4 cup chopped fresh soft herbs, and 1/2 teaspoon black pepper in a medium bowl and whisk to combine. Cover and refrigerate.

    Cut 6 ounces bacon crosswise into 1/4-inch pieces. Place in a medium skillet and cook over medium heat until crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate and let cool. Meanwhile, core and dice 2 medium tomatoes (about 2 cups). Place in a large bowl, season with 1/4 teaspoon kosher salt, and toss to combine.

    Add 12 ounces dried pasta to the boiling water and cook according to package directions for al dente, about 7 minutes. Meanwhile, cut 1 medium head broccoli into small bite-sized florets, about 3 cups (reserve the stalks for another use). In the final minute of cooking time, add the broccoli to the pasta water.

    Drain the pasta and broccoli. Rinse with cold water to stop the cooking, stirring until cool to the touch. Drain well, or spin in a salad spinner to remove as much water as possible.

    Prepare the following, adding each the bowl of tomatoes as it is completed: Thinly slice 2 medium radishes. Finely chop 2 medium scallions. Drain 1 (4-ounce) can sliced black olives. Peel and grate 3 medium carrots on the large holes of a box grater (about 1 cup). Grate 4 ounces sharp cheddar cheese on the large holes of the grater (about 1 1/2 cups), or measure out 4 ounces store-bought shredded (about 1 cup).

    Add the pasta and broccoli, and 1/4 cup sunflower seeds. Toss to combine. Pour the dressing over a salad and toss until combined. Garnish with more herbs if desired. Serve immediately or cover and refrigerate for a few hours.

Recipe Notes

Make ahead: The salad can be made up to a few hours ahead and refrigerated. Alternatively, the dressing can be made 3 days ahead and refrigerated in an airtight container.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

 

--30--

Copycat Spaghettios

 

 

https://www.lordbyronskitchen.com/homemade-copycat-spaghettios/

Ingredients

• 450 grams O-shaped pasta
• 16 ounces tomato sauce
• 4 tablespoons tomato paste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt (plus salt for pasta water)
• 1 tablespoon honey
• 6 tablespoons milk
• 2 tablespoons salted butter
• 1 cup shredded cheddar cheese, optional

Instructions

• Start by cooking the pasta according to the package instructions.
• While the pasta is cooking, add all of the other ingredients (except the shredded cheese) to a sauce pan.
• Over medium heat, whisk the ingredients together and cook until the butter is melted and the sauce is simmering. (If you are adding the shredded cheese, do so now. Use a rubber spatula to fold it into the sauce until melted and fully incorporated.) Continue to simmer, stirring frequently.
• Drain the cooked pasta well. Transfer it to the saucepan with the sauce. Stir the pasta into the sauce and evenly coated. Turn off the heat. Plate the pasta and enjoy.

--30--

Grilled Cheese Roll ups

Ingredients

8 slices soft bread

1-1/2 cups shredded cheddar cheese

2 tablespoons butter

Directions

Step 1: Prepare the bread

Take a single slice of the white bread and cut off the crusts. Then, take a rolling pin and flatten the bread into a thin piece. You want to avoid using a firm bread, like sourdough, because it will crack when you try to roll it. Using thick slices also keeps the bread from tearing.

Step 2: Add cheese and butter

Next, take your thin slice of white bread and grab the cheese. You’re more than welcome to use slices of cheese rather than shredded, but shredded tends to work better when rolling. Once you’ve spread a thin layer of cheese all over the bread, roll it up and brush melted butter on the edge to secure it shut.

Brush melted butter completely around the roll-up as well. You don’t want to forget that nice, golden outside.

Step 3: Cook the grilled cheese roll-ups

Place the roll-ups in a nonstick pan over low-medium heat. Rotate occasionally. Cook until the center melts and the outside becomes a golden brown (and crispy).

https://www.tasteofhome.com/article/grilled-cheese-roll-ups/

--30-- 

Old fashioned (American) Goulash

Old Fashioned Goulash!

Ingredients

• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2. Add garlic, onions, olive oil & until meat is fully cooked.
3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4. Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6. Cover once again and allow to simmer for about 30 minutes
7. Once cooked, remove the bay leaves
8. Add only the cheddar cheese and mix until combined
9. Add mozzarella right before serving

skillet lasagna

Ingredients

• 1 pound ground Italian sausage
• 2 14 ounce cans tomato sauce
• 1 -14 ounce can diced tomato
• 1/2 yellow onion diced
• 3 garlic cloves minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 pound lasagna noodles (broken)
• 1 cup shredded mozzarella cheese

Toppings

• Mozzarella cheese
• Ricotta cheese
• fresh parsley

Instructions

1. Add the ground sausage to a large skillet and cook over medium heat while stirring. Once the sausage is mostly cooked add the diced onion to cook.
2. When the onion is translucent and soft and sausage is cooked through add the minced garlic. Cook for an additional 30 seconds.
3. Add the tomato sauce and diced tomato to the skillet. Stir to combine.
4. Add seasonings and stir. Break the lasagna noodles over the skillet and add to the sauce. Press the noodles down as much as possible into the sauce. Cover the pan and allow to simmer over medium heat for about 15-20 minutes stirring occasionally.
5. Once the noodles are softened add in a cup of mozzarella cheese. Stir to combine.
6. Serve and top with additional mozzarella cheese, ricotta cheese, and fresh parsley.

-30-

Corn salad

Adapted by Betty Theis

Ingredients

• 4 ears fresh corn on the cob, cleaned and washed
• 1 (10.5 ounce) package grape tomatoes, halved
• 8 ounces fresh mozzarella, cut into bite size pieces
• 10 basil leaves, chiffonade (roll leaves and slice thinly)
• ¼ cup fresh lemon juice
• ¼ cup extra virgin olive oil
• 2 garlic cloves, minced
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground coarse black pepper

Instructions

1. Cut corn off the cob, place into a medium mixing bowl.  Add tomatoes and mozzarella. Sprinkle with basil.  Set aside.
2. Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar.  
3. Shake to combine.  
4. Pour dressing over salad.  Toss to combine.

Betty's Notes:
Yes, I subbed with bottled dressing...squeezed a lime to the corn for increased flavor. A little sea salt too. Cooking fresh corn on the cob is optional.... I cut the corn off the cob first. Steamed it for about four minutes in microwave, cooled it. Then, assemble as indicated on recipe.

Marzetti Roasted Garlic Italian sub.

Oven Roasted Smoked Sausage & Potatoes

Ingredients:

1 package of smoked sausage, sliced into rounds...
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
1 cup of grated sharp cheddar cheese

Directions:
Preheat the oven to 400 degrees.
Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil.
Spread the oil out over the pan. Set aside.
Put the sausage rounds, onions and potatoes into a large bowl.
Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme.
Toss together with your hands until everything is evenly distributed.
Pour this out onto the baking tray, and spread it out as much as you can.
Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender.
Turn off the oven.
Scatter the cheese over top of the cooked meat and potatoes,
Pop back into the oven a few minutes to melt the cheese.


Sounds tasty, probably not terribly heart healthy.

30

Steak'n Shake Chili 5 ways lookalike recipe

Ingredients

• 2 lbs lean ground chuck (coarsely ground)
• 1 cup onion (diced)  (for chili)
• ¹⁄₂ cup onion (diced) (topping)
• 1 teaspoon celery salt
• 4 (8 ounce) cans tomato sauce
• 1 cup water
• 2 (16 ounce) cans light kidney beans
• 2 teaspoons garlic powder
• 1 teaspoon garlic salt
• ¹⁄₂ teaspoon garlic salt
• 2 tablespoons chili powder, plus
• 1 teaspoon chili powder
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon pepper
• 2 (8 ounce) cans tomato paste

Directions

1. In a skillet on medium low heat sauté ground beef and onions.
2. When beef has been cooked, drain all grease and place in a medium large sauce pan.
3. Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt, mix all ingredients.
4. On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.
5. Serving:
6. In a shallow bowl or plate place:.
7. Generous helping of spaghetti.
8. 3/4 Cup Chili.
9. 2 Tbs. Chili Sauce.
10. Chopped Onions (to taste).
11. 1/2 Cup Shredded Monterey Jack and Colby Cheese Mix.
12. Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack.
13. Chili sauce can be purchased at most grocery stores in the condiment area. It is sold in a glass bottle, and looks somewhat like the old glass Heinz Ketchup bottles.

Ohio Chili (sounds like Chili 3 ways)

Ingredients

---

• 2 pounds ground beef
• 4 cups water
• 1 onion, chopped
• 4 teaspoons chili powder
• 1 teaspoon cumin
• 2 teaspoons cinnamon
• 1 bay leaf
• 1 tablespoon minced garlic
• 1 can tomato sauce
• 2 tablespoons apple cider vinegar
• 4 cups spaghetti
• Cheddar cheese, shredded

---

Instructions

---

1) In a large pot over medium-high heat, combine ground beef, water and chopped onion. Stir. Bring to a boil, reduce heat and simmer for 30 minutes.

2) After 30 minutes add chili powder, cumin, cinnamon, 1 bay leaf (crack it), garlic, tomato sauce and apple cider vinegar. Stir to combine. Simmer for another 2 hours.

3) Cook spaghetti according to package directions until al dente. Drain.

4) After 2 hours, serve chili over cooked spaghetti. Top with cheddar cheese,

Mozzarella Stuffed Meatloaf

Ingredients

    1 pound ground beef (85%)
    1 cup bread crumbs
    1 tsp dried basil
    1 tsp dried oregano
    1 tsp dried parsley
    1 tsp salt
    ½ tsp black pepper
    ½ cup milk
    2 TB worcestershire sauce
    8 oz fresh mozzarella, sliced
    1 cup ketchup
    ¼ cup brown sugar, tightly packed
    1 TB worcestershire sauce
    1 TB red wine vinegar
    2 cloves garlic, crushed
    ? tsp salt
    pinch cayenne pepper 

 Instructions 

    Preheat oven to 350 degrees. Lightly grease a glass baking pan (9x13) with nonstick cooking spray.
    In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, 

        pepper, milk, and worcestershire sauce. Knead until combined.
    Divide meat in half. Shape one half of the meat into the bottom half of the loaf and 

        place in prepared pan. 

    Place mozzarella slices down the center, leaving ½ inch around the ends and sides. 

    Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so

        it doesn't need to be perfect.
    In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine 

       vinegar, garlic, salt, and cayenne pepper. 

    Pour half of this mixture over the meatloaf, reserving the remaining half for later.
    Bake in the preheated oven for 45 minutes.
    After 45 minutes, remove from oven and pour the remaining sauce over the loaf.

    Increase temperature to 400 degrees and bake for an additional 15 minutes.
    Let rest 5 to 10 minutes before serving.

Buffalo Chicken Monkey Bread

Ingredients

2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits

2 cups shredded cooked chicken breast

3/4 cup buffalo wing sauce

1/4 cup blue cheese crumbles (1 oz)

2 tablespoons ranch dressing

1/4 cup butter, melted

Additional ranch dressing for dipping

Directions

• 1. Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
  2. In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  3. Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place small chunk of blue cheese (about 1 teaspoon) in center of each round. Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.
  4. With remaining 16 biscuits, press and stretch each into larger rounds. Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
  5. Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce. Dip each ball of dough into melted butter; layer balls in pan.
  6. Bake 15 to 20 minutes or until tops of balls are golden brown. Cool in pan slightly, about 5 minutes. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. 
  7. Serve bread with additional ranch dressing for dipping.

Bacon Cheeseburger Pasta

AKA Hamburger Helper
This can be done with a Hamburger Helper box.  Copied this recipe here to help punch up the contents of the box.

Ingredients:

10 ounces of uncooked elbow macaroni.
8 slices of diced bacon.
1 1/2 lbs of ground beef.
2 sliced onions.
2 tbsps of chili powder.
1 tsp of salt.
1 tsp of pepper.
1 (14 ounce) can of chopped tomatoes.
1/2 cup of tomato sauce.
1/2 stick of salted butter.
1 cup of shredded cheddar cheese.
1/2 cup of freshly grated parmesan cheese.

Directions:

Cook the macaroni according to the package instructions and drain it.

Replace the pasta in the pot and mix in 1/2 stick of the butter.

Cook the bacon in a large skillet until crispy then mix in the ground
beef and onions and cook.

Mix in the chili powder, salt and pepper and cook for 5 more minutes.

Mix in the tomato sauce and chopped tomatoes until well combined
then stir in the warm macaroni with the shredded cheese and
parmesan cheese.

Cook the mixture over low heat

Cracker Barrel’s Hash Browns Casserole

Ingredients:

2 lbs of frozen hash browns.
1/2 cup of melted margarine or butter.
1 (10 1/4 ounce) can cream of chicken soup.
1 Pint of sour cream.
1/2 cup of peeled and chopped onion.
2 cups of grated cheddar cheese.
1 tsp of salt.
1/4 tsp of pepper.

Directions:

Mix all the ingredients together in a large bowl
Transfer to a sprayed 11×14 baking dish.
In a preheated oven to 350 degreed bake for 45 minutes

Paradise Bakery Tomato Soup (another recipe)

(as found, non-vegetarian)

Ingredients:

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 T olive oil
• 8 oz can tomato sauce
• 6 oz can tomato paste
• 28 oz can whole tomatoes
• 2 14 oz cans fire roasted diced tomatoes
• 2 cups water
• 2 cups chicken broth
• 2 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups heavy cream
• 1/4 cup parmesan cheese

1. In a large pot, add olive oil and saute the onion until it is almost clear.  Add the garlic and continue to cook for a few more minutes.
2. Add tomatoes, sauce, paste, water, and chicken broth.  Bring to a boil, cover and let it simmer for about 30 minutes.
3.  In a blender or food processor puree the mixture until it gets to your desired consistency.  I like mine a little bit chunky just like Paradise Bakery.  Yum
4. Add the heavy cream, parmesan cheese, salt and pepper.
5. Let it simmer for another 5 minutes and serve!

Yield about 8 cups

xx

Old Fashioned Goulash

Ingredients

• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2. Add garlic, onions, olive oil & until meat is fully cooked.
3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4. Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6. Cover once again and allow to simmer for about 30 minutes
7. Once cooked, remove the bay leaves
8. Add only the cheddar cheese and mix until combined
9. Add mozzarella right before serving 

Cheez-it Meatloaf

Ingredients

2 lbs ground beef
1 cups Cheez-It crackers, crushed
1 packet dry onion soup mix
2 egg

1/4 cup sharp shredded cheddar cheese 

ketchup

Directions

Pre-heat the oven to 350 Degrees F.
Crush Cheez-It Crackers.
Beat the egg.
Mix All ingredients.
Form into a loaf shape.
Place in a greased bread pan.
Cook for 40 minutes.
Coat the top with ketchup.
And place back in oven for 10 Minutes.

southwest skillet chili mac

Ingredients:

olive oil – 2 tbsp

red onion – 1 medium, finely diced

green pepper – 1/2, finely diced

garlic cloves – 3, minced

beef – 1 pound (500 g), ground

chili powder – 1 1/2 tbsp

cumin – 1 tsp

cayenne pepper – 1/4 tsp

salt and pepper – use very generously

diced tomatoes – 1 15 oz (400 g) can, with liquid

tomato paste – 1 6 oz (140 g) can

water – 1 1/2 cups

corn – 1/2 cup, canned, drained

black beans – 1 15 oz (400 g) can, drained and rinsed

macaroni – 1 1/2 cups, uncooked

cheddar cheese – 1 1/2 cups, shredded

Instructions:

Heat the oil over medium low heat in a large cast iron skillet, dutch oven or oven-safe saute pan.

Add the onions and pepper and cook until beginning to soften – about 4 minutes then add the garlic and cook for another minute or two.

Increase the heat to medium high and add the ground beef, breaking it up well with a wooden spoon and cook until browned.

Add the chili powder, cumin, cayenne and salt and pepper and mix well.

Stir in the tomatoes, tomato paste, water, corn, beans and macaroni – mixing well.

Cover and simmer for about 15 minutes, stirring occasionally – until the pasta is just tender.

Stir in half of the cheese, then sprinkle  the rest on top and put in the top third of your oven with the broiler on 400 F (200 C) and allow the cheese to brown, then serve.