Andes Mint Cookies

3/4 cup butter
1 1/2 c. brown sugar
2 T water
1 12 oz pkg. chocolate chips (semi sweet or milk chocolate) your choice....
2 eggs
2 1/2 c flour
1 1/4 tsp baking soda
1/2 tsp salt
1 bag or 2 boxes Andes Mint Candies

-Melt butter, brown sugar, water and chocolate chips in a pan.
-Pour into a mixing bowl and add eggs, flour, baking soda and salt. Mix together well.
Refrigerate dough for 1 hour.....(Very important step)
- Preheat oven to 350 after refrigerating dough.
-Line cookie sheet with foil and place dough in round spoonfuls.
- Bake for 8-12 minutes. (I like them a little gooey)
-Immediately after removing from from oven, place an Andes Mint on each cookie. Allow it to melt for a minute or so, then spread over the top of each cookie with a knife.

-ENJOY-SHARE-CELEBRATE

Pumpkin Bread

This is one of my earliest memories from Grade School. The small school that I went to always made all of their meals from scratch. My mom was good enough to get this recipe from one of our cooks from the good old days.

Pumpkin Bread

2c. pumpkin
2/3 c. water
4 eggs
1 cup vegtable oil
3 cups sugar
1/2 tsp cloves
1 tsp nutmeg
1 tsp cinnamon
2 tsp baking soda
1 tsp salt
3 and 1/3 to 3 and 1/2 cups flour

Mix all of the above. Bake in loaf tins for 1hr and 20min at 350. This will make 3 loaves.

Super Easy Lasagna

Super Easy Lasagna

30 oz can Spaghetti sauce
1 large can mushrooms
8 oz uncooked lasagna noodles
2 tsp oregano
1 pound of hamburger
1 pound of pork sausage or italian sausage
1/3 c brown sugar ( I use a bit less than that)
1/2 chopped onion
12 oz. cottage cheese
Mozarella cheese

Brown hamburger, sausage, and onion. Drain. Add spaghetti sauce, mushrooms, brown sugar and oregano. Simmer

In a 9x13 pan, layer noodles, sauce and cheeses. You'll be able to do this about three times. Pour 1 cup water around the edge of cake pan. Cover with foil and bake 1 hour on 350. Awesome and no having to cook the noodles.....enjoy!!

Bacon Tomato Capellini – Tasty Kitchen

Bacon Tomato Capellini – Tasty Kitchen

Sausage Spaghetti Pie

This morning, Jessie and I were at the gas station and spied a new Taste of Home magazine for Easy Back to School Meals and I just couldn't resist picking one up! This recipe was on the cover. We picked up what we needed on the way home and whipped up the 3 pies in no time. We're making 2 of them for dinner tonight and the other one went into the freezer for an easy meal another night. Enjoy!

Sausage Spaghetti Pie

1 pound spaghetti

4 eggs, lightly beaten

2/3 cup grated parmesan

1 cup chopped onion

1/4 cup butter

2 cups (16 oz) sour cream

2 tsp Italian Seasoning

2 pounds pork sausage

2 cups water

12 oz tomato paste

1 cup shredded mozzerella*

1/2 cup shredded cheddar*

Boil noodles according to package directions. Drain. Add egg and parmesan and stir to coat. Press into 3 greased pie plates (10"). Set aside.

In a skillet, saute onion in butter until tender. Pour into a bowl with the sour cream and Italian seasoning. Divide among the 3 pies and spread out.

In the same skillet, brown the sausage. Drain and return meat to skillet. Add the tomato paste and water. Bring to a boil, then reduce heat and simmer 5-10 minutes until thick. Spread over sour cream mixture. Top with cheeses. (*We didn't measure the mozz and cheddar, just put it on til it looked good.)

Bake at 350 for 35-40 minutes or until heated through. Place two pies in the freezer for another time. To use frozen pies, thaw overnight in fridge, remove 30 minutes before baking to bring to room temp and then bake as directed.

Cowboy Cavier

Jessie and the kids were here the other night for supper and she brought this along.....it is wonderful!!

~3-6 Roma tomatoes; depending on size and your preference
~ 1/2 red onion, diced
~ 6 cloves garlic, chopped
~1 can corn(?), Jessie used 2 ears from her garden, blanched and cooled
~1 can black beans, drained and rinsed
~1 lime, juice and zest

Mix together and serve with tortilla chips........enjoy!