Monday, March 14, 2016

Creamy 3 Cheese Spaghetti

Creamy 3 Cheese Spaghetti 

12 oz. spaghetti
2 T. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. chicken broth
3/4 c. shredded Italian cheese blend
kosher salt
Freshly ground black pepper
2 T. chopped fresh parsley

In a large pot of salted boiling water, cook spaghetti. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

Banana Cake


Banana Cake
Yellow cake mix
3 eggs

3.4 oz.  instant banana pudding mix
14 oz.  Sweetened Condensed Milk
1 c. water
1/2 c. oil
3.4 oz. instant banana pudding mix mixed as directed on box
Whipped topping
Banana slices
Caramel sauce


Combine yellow cake mix, eggs, banana pudding mix, Sweetened Condensed Milk, water and oil until you have a smooth batter. Pour batter into a greased 9x13 pan. Bake at 350 for 40 to 45 minutes.

While the cake is still warm, use the back of wooden spoon to poke holes all over the cake. Pour the banana pudding over the cake, cover with whipped topping. Refrigerate the cake overnight to let everything set.

Serve with banana slices and drizzle with caramel.   Enjoy!

Cream Cheese Banana Bread

Cream Cheese Banana Bread
Bread Batter:
- 1 large egg
- 1/2 c. light brown sugar
- 1/4 c. granulated sugar
- 1/2 c. butter, melted
- 1/4 c. sour cream or greek yogurt
- 2 t. vanilla extract
- 2 ripe bananas
- 1 c. all-purpose flour
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1/8 t. salt

Cream Cheese Filling:
- 1 large egg
- 4 oz. softened cream cheese
- 1/4 c. granulated sugar
- 3 T.  flour

Bread Batter- In a large bowl, mix the egg, sugars, butter, sour cream, and vanilla. Add the bananas, mix well.

Add flour, baking powder, baking soda, salt, and mix. Set aside.

Cream Cheese Filling - In a large bowl, mix egg, cream cheese, sugar, and flour.

Pour half of the bread batter into a 9x5 inch pan, pour the cream cheese filling, smooth into corners, top with remaining batter.

Bake at 350 for about 50 to 60 mins.

Allow to cool for 15 mins and remove from pan.

Parmesan Baked Potatoes

Parmesan Baked Potatoes
6 small potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
garlic powder
other seasonings (to personal preference)

Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato. Serve with a side of sour cream for dipping.

Crunch Wrap Supreme

Crunch Wrap Supreme
1 lb. ground beef
1 packet taco seasoning
6 large flour tortillas (king size if you can find them)
6 tostada shells
1 jar queso cheese dip (or nacho cheese)
1 cup sour cream
2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded Mexican cheese blend
cooking spray

In a large skillet brown the ground beef over medium-high heat. Drain off any excess grease. Add taco seasoning and water and cook according to the packet directions on the taco seasoning.
In a small pan warm the nacho cheese sauce over medium-low heat, stirring occasionally. You can also warm it in a microwave safe dish. Place the tortillas onto a microwave safe plate, top with a moistened paper towel. Microwave for about 30 seconds to warm the tortillas.
Lay out a tortilla onto a flat surface. Spread a layer of taco meat that is about the size of a tostada shell onto the center of the tortilla. Top with some of the queso cheese sauce. Place the tostada shell over the sauce. Spread a thin layer of sour cream over the tostada shell. Top with some lettuce, diced tomato, and a layer of the shredded Mexican cheese blend.
To fold the tortilla, start with the bottom of the tortilla and fold the edge to the center. Continue folding using this method going all the way around the tortilla in a clockwise or counter clockwise direction. Fold until the tortilla is completely folded over. If you are not using king size-tortillas and there is a spot open in the middle-- simply cut a circular piece off of another tortilla and place it over the spot on top and refold the crunchwrap so that it is fully covered.
Spray a large skillet with cooking spray. Heat the skillet to medium-low heat. Place the crunchwrap seam-side down into the skillet and cook until it is browned on the bottom. Flip the crunchwrap over and cook until it is browned on the other side. Repeat this process until all of the crunchwraps are wrapped and cooked.

Could also use......refried beans, salsa, or whatever you like......

Lacey Making Teddy Bear Cookies