Two spaghetti recipes

October 29, 2008 Categories: Recipes | 4 Comments  

One of Kevin’s online gaming buddies requested that I post the two different spaghetti recipes that Kevin (apparently) raves about while chatting online. So here they are:

Spaghetti Sauce

1 lg. can tomato sauce (not sure of the ounces, but the largest, squat can)
1 8-oz. can tomato sauce
1 sm. can sliced mushrooms (optional)
2 heaping tablespoons minced garlic
1 teaspoon cumin
2 teaspoons chili powder
1 pound lean or extra-lean ground beef

Cook ground beef in a skillet over medium-high heat until no longer pink; drain fat. While the ground beef is cooking, combine the rest of the ingredients in a large saucepan and place on burner on high. When it starts to boil, turn it down to medium-low. Add the hamburger as soon as it’s done cooking. The longer you simmer the sauce, the better it tastes – 20 to 30 minutes is good. If you’re in a hurry and can’t simmer it that long, increase the amount of garlic by a bit and it still tastes great. Serve over cooked spaghetti noodles – I use the thin spaghetti.

Spaghetti Casserole

1 pound lean or extra-lean ground beef
1 large jar of Prego traditional spaghetti sauce (the family size jar)
1 tablespoon minced garlic
16 oz. thin spaghetti noodles
1 package cream cheese, softened
1 1/2 cups sour cream
1/4 cup fresh grated Parmesan

Preheat oven to 375 degrees Fahrenheit. In a large saucepan, cook the spaghetti noodles according to package directions until just done – you don’t want them mushy. While the noodles are cooking, cook the ground beef in a large skillet over medium-high heat. When almost all of the pink is gone, add the garlic and continue to cook until all of the meat is brown. Pour in the spaghetti sauce, mix thoroughly, and then turn on low. Combine the sour cream and cream cheese in medium sized mixing bowl; stir until smooth.

When noodles are done cooking, drain. Pour the noodles into 11×15 or two quart baking dish that has been misted or wiped down with olive or canola oil. Spoon about 1/2 of the spaghetti sauce/ground beef mixture over the noodles and mix until all the noodles are moistened with the sauce. Spoon the cream cheese/sour cream mixture over the noodles and spread evenly. Spread the remaining spaghetti sauce over the top, and then sprinkle with the parmesan cheese. Bake for 30 minutes. Let sit for 2 to 3 minutes before serving.

For this one, I use 1/3 less fat cream cheese and low fat sour cream, and you can’t tell the difference at all.

Mincemeat Stars

November 20, 2007 Categories: Holidays , Recipes | 2 Comments  

My Dad makes these Mincemeat Star cookies every year for Christmas – it wouldn’t be Christmas without them. I’m not a big fan of mincemeat in pie, but these cookies are fabulous. (Don’t worry, it’s not the old-fashioned mincemeat with real meat (ugh) in it.)


Cookie dough:

1 1/3 cups shortening
1 ½ cups granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon grated orange peel
4 cups sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 to 3 tablespoons milk
1 teaspoon orange extract
1 teaspoon lemon extract

Mincemeat filling:
1 jar mincemeat filling
1 teaspoon orange extract
1 teaspoon lemon extract
1 tablespoon lemon peel
1 tablespoon orange peel

Thoroughly cream shortening, sugar, eggs, extracts, and vanilla. Stir in peel. Sift together dry ingredients; add to creamed mixture alternately with the milk. Divide dough in half; chill. On lightly floured surface, roll each half to 1/8 inch thickness. Cut with 2 ¾-inch round cutter. Cut small star centers in half of the cookies. Mix jar of filling with extracts and peel. Place 1 heaping tablespoon of filling on each plain cookie. Top with a cut-out cookie; press edges with fork to seal. Bake on greased cookie sheet at 375 F for 12 minutes. Makes 2 ½ dozen.

Low-Fat Pumpkin Spice Muffins

December 8, 2005 Categories: Recipes | Comments Off  

Easy and very yummy. Can’t tell there’s hardly any fat. My kids love them.

1 Spice Cake Mix (nope, not from scratch)
1 15-ounce can of pumpkin
1/3 cup water

Mix all ingredients well. Drop into muffin tin sprayed with non-stick cooking spray. Bake for 20 minutes at temperature on cake mix box. Makes 18 muffins. (3 points each for anyone out there on Weight Watchers.)

These are great with coffee.