Baked Spaghetti

Ingredient:
1 lb. Ground Beef
1/4 tsp. Salt
1/4 tsp. Pepper
2 (8oz) cans Tomato Sauce
1 1/2 C. Sour Cream
1/2 C. Chopped Green Onions
4 C. Cooked Spaghetti (8 oz uncooked pasta)
Cooking Spray
1 1/3 C (5 oz) Shredded Cheddar Cheese

Directions:
Preheat oven to 350 degrees. Cook the meat in a large skillet over medium heat until browned, stirring to crumble.  Drain well and return meat to pan.  Stir in salt, pepper and tomato sauce and bring to a boil.  Combine the sour cream, green onions, and cream cheese in a small bowl and set aside.  Place the noodles in a casserole dish coated with cooking spray.  Spread the sour cream mixture over the noodles then top with the meat mixture.  Sprinkle the top with the shredded cheese.  Cover with tinfoil and bake at 350 for 25 minutes.  Uncover and bake an additional 5 minutes or until cheese is bubbly.  (Serves 6 people)

Roasted Parmesan Potatoes

Ingredients:
5-6 Potatoes diced with skins on
3-4 Tbs. Olive oil
1/4 C. Parmesan Cheese
1 1/2 tsp Paprika
3/4 tsp Garlic Powder
1/2 tsp Season Salt
1/4 tsp Pepper

Directions:
Mix all together in a bowl.  Bake at 425 degrees on a foil lined sprayed cookie sheet for 45 minutes.  Stir every 15 minutes.

S'mores Dip

Ingredients:

1. 3/4 cup semisweet chocolate chips
2. 8 large marshmallows; cut in half (You can use mini marshmallows as an alternative)
3. Graham crackers for dipping

Instructions:

1. Preheat oven to 450 degrees F.
2. In a small cast iron skillet, put chocolate chips in an even layer.
3. Arrange the marshmallows on top of the chocolate.
4. Bake in the oven for 6-8 minutes, until marshmallows are lightly browned.
5. Remove from the oven and let stand for 5 minutes.
6. Serve with graham crackers for dipping. Skillet will be hot!

Lime Slush

8 cups water

3 cups sugar

1 - 12oz. can of limeade

2 liters diet 7-up

Bring water and sugar to a boil making sure the sugar is dissolved.  Let cool 5-10 minutes.  Then add limeade.  Mix together.  Put in ice cream bucket and freeze hard.  It takes 2-3 days.  Set out an hour before serving.  Put in punch bowl or big enough bowl to crush up into slush.  Pour 2 liters of 7-up into slush.  You may not need to add all of the 7-up – depending on the slush consistency that you desire.  Garnish with a couple of sliced limes.

Tips:

- Be sure to have it in the freezer long enough time.  The center won’t be frozen if you take it out to soon.

 - If you put it in 2 ice cream buckets then it’s a little easier to break up into slush.  If you use 2 containers then you may need to only set it out for 30-40 minutes.

 - If you don’t want to put it into a punch bowl then you could scoop slush into the cup and then pour the 7-up over it. 

Cilantro Ranch Dressing

Ingredients:
1 packet of TRADITIONAL Hidden Valley Ranch mix (not buttermilk)
1 c. Mayonnaise
1 c. Buttermilk
2 Tomatillo's, remove husk, diced
1/2 bunch of fresh cilantro
1 Clove garlic
Juice of 1 lime
1 Jalapeno (keep the seeds in to make it spicy)

Instructions:
Mix all ingredients together in the blender. 

Buttermilk Syrup

Ingredients:
1 1/2 C. Sugar
3/4 C. Buttermilk
1/2 C. Butter
2 T. Corn Syrup
1 tsp. Baking Soda
2 tsp. Vanilla
 
Instructions:
*Make in a large pan because when it boils it is really foamy and will boil over if your pan is too little.

Combine the first 5 ingredients in a large saucepan.  Heat over low heat until boiling.  Boil for 7 minutes. Remove from heat and stir in vanilla.  Store in refrigerator.

Note: It's hard to go back to maple syrup after this stuff!

Raspberry Pretzel Jello Salad

Ingredients:
2 C. Crushed thin pretzels
3 T. Sugar
3/4 C. Melted Butter
8 oz. Cream Cheese
1 C. Sugar
1 sm pkg Cool Whip
1 lg box Raspberry Jello
2 C. Boiling Water
10 oz pkg frozen Raspberries

Instructions:

Note: If making in a hurry make the raspberry mixture first.  If you have the hour to wait make raspberry mixture with about a 1/2 hour to sit in the fridge.

Mix pretzels, 3 T. sugar and the melted butter.  Spread mixture over the bottom of 9x13 inch baking dish.  Bake at 400 degrees for 7 minutes.  Let cool for 1 hour.

Blend cream cheese, 1 C sugar and cool whip then spread over pretzel mixture.  Dissolve raspberry jello in 2 C of boiling water.  Add frozen raspberries and chill till partially jelled.  Then pour over cream cheese mixture and refrigerate.