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Summer Pasta with Zucchini and Squash

Summer Pasta with Zucchini and Squash
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It’s time for another Meatless Monday post! We shared this recipe before under Summer Pasta, but that was before our blog “went public”. Plus,  we recently did a reshoot of the pictures for the recipe and thought it deserved a fresh new post.

This is a light dish that’s great for a summer evening. Just slice up some zucchini and squash, brown them in some olive oil, and serve over some pasta. Quick and easy!

I really like the flavor of the basil and grated Parmesan cheese over the pasta and vegetables.

Hurry up and try this recipe, because summer is ending soon! In fact, today summer is officially over for my mom, sister, and brother-in-law, who all return to teach. It’s crazy that school goes back so early these days! Ah, well. Summer still officially has another 6 weeks or so. Enjoy it while you can!

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 Summer Pasta with Zucchini and Squash

Recipe from Andrea

Ingredients

  • 1 box thin spaghetti or linguine noodles
  • Squash and zucchini (2-4, depending on size)
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Basil and Parmesan to taste

Directions

Cook your noodles according to the directions. Heat a large skillet over medium heat. Slice your zucchini and squash. Add olive oil, garlic, squash and zucchini to the skillet. Lightly salt the vegetables.

Saute until tender, stirring often, for about 8 minutes, until squash and zucchini begin to brown lightly.

Spoon the vegetables over the cooked noodles and top with chopped fresh basil (or dried) and grated Parmesan to taste.

Summer Pasta

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We give this recipe 4/5 herbs! It’s light and fresh and perfect for a summer evening!

Summer Pasta with Zucchini and Squash
Author: Mrs. Herb
Ingredients
  • 1 box thin spaghetti or linguine noodles
  • Squash and zucchini (2-4, depending on size)
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Basil and Parmesan to taste
Instructions
  1. Cook your noodles according to the directions.
  2. Heat a large skillet over medium heat.
  3. Slice your zucchini and squash.
  4. Add olive oil, garlic, squash and zucchini to the skillet. Lightly salt the vegetables.
  5. Saute until tender, stirring often, for about 8 minutes, until squash and zucchini begin to brown lightly.
  6. Spoon the vegetables over the cooked noodles and top with chopped fresh basil (or dried) and grated Parmesan to taste.

 

 

Chocolate Chocolate Chip Bundt Cake

chocolate chip cake

PinitSometimes, you just feel the need to stuff your face with the richest, tastiest piece of chocolate cake you can find.  Or maybe you don’t, but I do, and this cake will satisfy any craving for chocolate!
Recipe from Stirring it Up With Pam

Recipe Ingredients

  • One package deep chocolate cake mix
  • 4 oz package instant chocolate pudding
  • 1/2 pint sour cream
  • 1/2 cup oil
  • 1/2 cup warm water
  • 4 eggs
  • 1 package chocolate chips
  • powdered sugar to sprinkle on top

chocolate chip cake

Pre-heat oven to 350 and mix wet ingredients until frothy.

chocolate chip cakechocolate chip cake

Then add dry ingredients and mix until smooth.

chocolate chip cakechocolate chip cake

Stir in as many chocolate chips as you like (I used nearly the whole package!)

chocolate chip cake

Pour into well-greased bundt cake pan and bake for 50-60 minutes.  When it is done it’ll look a little something like this:

chocolate chip cake

Allow to cool in pan, then flip upside down.

chocolate chip cake

Once cake is completely cool, dust with powdered sugar.

chocolate chip cake

chocolate chip cake

This cake is deliciously moist!  I thought the chocolate chips might sink to the bottom, but they didn’t, and it was so wonderful to find the chips nice and warm and gooey with every bite.  I definitely give this recipe 5/5 herbs!

chocolate chip cake

Pinit

 

Chocolate Chocolate Chip Bundt Cake
Author: Mrs. Herb
Ingredients
  • One package deep chocolate cake mix
  • 4 oz package instant chocolate pudding
  • 1/2 pint sour cream
  • 1/2 cup oil
  • 1/2 cup warm water
  • 4 eggs
  • 1 package chocolate chips
  • Powdered sugar to sprinkle on top
Instructions
  1. Pre-heat oven to 350 and mix wet ingredients until frothy.
  2. Add dry ingredients and mix until smooth.
  3. Stir in as many chocolate chips as you like (I used nearly the whole package!)
  4. Pour into well-greased bundt cake pan and bake for 50-60 minutes.
  5. Allow to cool in pan, then flip upside down.
  6. Once cake is completely cool, dust with powdered sugar.

 

Quick Cinnamon Rolls with Cream Cheese Frosting

Quick Cinnamon Rolls with Cream Cheese Frosting Recipe

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Oh, cinnamon rolls. You get me every time. It’s hard for me to walk past a Cinnabon somewhere and cave in to the gooey sweetness of a cinnamon roll!

Cinnamon rolls are seriously one of my favorite things in the world, especially when they come with cream cheese frosting. Oh. Yeah. AAAAND today is my birthday! So I thought it was only appropriate to share with you one of my favorite things! Mr. Herb and I made these this past Saturday – a pre-birthday brunch of sorts.

Unfortunately, most cinnamon roll recipes take a few hours – you have to let the dough rise and such. But who wants to wait 3 hours for their cinnamon rolls to be eaten on a Saturday morning?! Especially when it’s in celebration of your birthday?! Not me.

Thankfully for us, there are some smart people out there that have invented much quicker methods of baking these delights.

Quick Cinnamon Rolls with Cream Cheese Frosting Recipe

Quick Cinnamon Rolls with Cream Cheese Frosting

Recipe Ingredients

  • 2 cups flour
  • 1 Tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 3 Tablespoons butter, melted
  • 2 Tablespoons butter, melted (separate from the 3 above)
  • 2 Tablespoons sugar
  • 2 Tablespoons Cinnamon
  • Additional cinnamon and sugar (mixed together)
  • 3 ounces cream cheese
  • 2 Tablespoon butter
  • 1 teaspoon vanilla
  • 2 1/4 cups powdered sugar

Ingredients for Quick Cinnamon Rolls Recipe

Recipe Directions

Preheat your oven to 425 degrees. Whisk together flour, sugar, baking powder, baking soda, and salt. Add 3 tablespoons of melted butter and milk and beat with a mixer for about 2 minutes. Move dough to a lightly floured surface and knead a couple of times, adding more flour if the dough is too sticky. Roll the dough out to about 1/4 inch thickness, attempting to make a rectangular shape with the dough.

Melt the 2 tablespoons butter and stir in the sugar and cream cheese. Spread this mixture as evenly as possible over top of the dough.

Quick Cinnamon Rolls Recipe

Roll the dough up and then cut cinnamon rolls – HINT: dental floss works excellently! Put the piece of dental floss below the roll, then tie at the top and pull through. Cuts perfectly through the dough! SO much easier than a knife. Trust me!

Quick Cinnamon Rolls Recipe

Quick Cinnamon Rolls Recipe

Sprinkle some additional cinnamon and sugar as desired over the cinnamon rolls. Bake for 10-15 minutes until rolls start to brown.

While cinnamon rolls are baking, make the cream cheese frosting. Soften the cream cheese and 1 Tablespoon of butter and mix together. Then add vanilla. Gradually add powdered sugar. If consistency of icing is too thick for your liking, you can add a Tablespoon or two of milk.

Once your cinnamon rolls are done, ice them generously with the cream cheese frosting and enjoy with a large cup of coffee or glass of milk – or both!!!

Quick Cinnamon Rolls with Cream Cheese Frosting Recipe

Quick Cinnamon Rolls with Cream Cheese Frosting Recipe

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We give this recipe 4/5 herbs! It’s hard to beat an ooey-gooey cinnamon roll in the morning!

Quick Cinnamon Rolls with Cream Cheese Frosting
Author: Mrs. Herb
Ingredients
  • 2 cups flour
  • 1 Tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 3 Tablespoons butter, melted
  • 2 Tablespoons butter, melted (separate from the 3 above)
  • 2 Tablespoons sugar
  • 2 Tablespoons Cinnamon
  • Additional cinnamon and sugar (mixed together)
  • 3 ounces cream cheese
  • 2 Tablespoon butter
  • 1 teaspoon vanilla
  • 2 1/4 cups powdered sugar
Instructions
  1. Preheat oven to 425 degrees.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Add 3 tablespoons of melted butter and milk and beat with a mixer for about 2 minutes.
  4. Move dough to a lightly floured surface and knead a couple of times, adding more flour if the dough is too sticky.
  5. Roll the dough out to about 1/4 inch thickness, attempting to make a rectangular shape with the dough.
  6. Melt the 2 tablespoons butter and stir in the sugar and cream cheese. Spread this mixture as evenly as possible over top of the dough.
  7. Roll the dough up and then cut cinnamon rolls – HINT: dental floss works excellently!
  8. Sprinke some additional cinnamon and sugar as desired over the cinnamon rolls. Bake for 10-15 minutes until rolls start to brown.
  9. While cinnamon rolls are baking, make the cream cheese frosting:
  10. Soften the cream cheese and 1 Tablespoon of butter and mix together.
  11. Add vanilla and gradually add powdered sugar.
  12. If consistency of icing is too thick for your liking, you can add a Tablespoon or two of milk.
  13. Once your cinnamon rolls are done, ice them generously with the cream cheese frosting.

 

Maple Glazed Salmon

Maple Glazed Baked Salmon Recipe

Pinit

For Valentine’s Day, I decided to surprise Mr. Herb with a home-cooked candlelit dinner at home. We actually celebrated a couple of days before Valentine’s Day, because we left immediately after work on February 14th to spend the weekend in Charleston, stopping along the way to visit Mr. Herb’s wonderful sister and brother-in-law!

Anyway, I told Mr. Herb that I had something planned one night, but didn’t reveal what it was. His instructions were to call me as soon as he got off work and I would tell him where to go! My plan was to fix a meal of some of his favorite foods. We both love salmon, but we don’t cook it very often because it’s so much more expensive per pound than our friend, the chicken! So this was a perfect chance to mix things up and cook some salmon!

I also knew that I wanted to make cornbread, even though I ended up cheating due to time constraints and making it from the packet. See, Herb absolutely loves cornbread. As a child, he even asked for cornbread one year for his birthday instead of a cake! Now that’s love!

I guess I’ll be breaking the Southern girl stereotype with this confession: I’ve never made cornbread before. Not even from a packet! I like cornbread okay, but it’s just never something that I would choose over rolls, biscuits, breadsticks, etc. Now that we’re married, I feel like it’s only fair for me to learn to make cornbread since it’s one of Herb’s favorite things! Prepare for future posts on experimenting with cornbread! 🙂

But this post isn’t about cornbread. It’s about salmon! And a very sweet and savory salmon at that!

Maple Glazed Salmon

Recipe Ingredients:

  • 1/4 cup maple syrup
  • 2 Tablespoons soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt (I didn’t have any, so I used salt + garlic powder)
  • 1/8 teaspoon ground black pepper
  • 1 pound salmon (I used 2 salmon filets)

Ingredients for maple glazed baked salmon recipe

Recipe Directions:

Mix together all ingredients but the salmon in a small bowl.

Maple Glazed Baked Salmon Recipe

Place salmon in a shallow baking dish and pour the maple mixture over top. Cover the dish and let salmon marinate in the fridge for about 30 minutes, turning once about halfway through.

Maple Glazed Baked Salmon Recipe

Preheat the oven to 400 degrees.

Place the baking dish in the oven and bake uncovered for 20 minutes.

Maple Glazed Baked Salmon Recipe

I wanted to get a picture of the salmon on a plate with the other yummy surprise dishes, but Herb came home a few minutes earlier than expected! I had literally just taken the salmon out of the oven and snapped a picture when I heard the door!

Anyway, Herb enjoyed our surprise candlelight dinner and really liked the salmon, and of course, the cornbread!

We give this recipe 4/5 herbs! The recipe was simple, and the salmon was full of sweet and savory flavor!

Maple Glazed Salmon
Author: Mrs. Herb
Ingredients
  • •1/4 cup maple syrup
  • •2 Tablespoons soy sauce
  • •1 clove garlic, minced
  • •1/4 teaspoon garlic salt (I didn’t have any, so I used salt + garlic powder)
  • •1/8 teaspoon ground black pepper
  • •1 pound salmon (I used 2 salmon filets)
Instructions
  1. Mix together all ingredients but the salmon in a small bowl.
  2. Place salmon in a shallow baking dish and pour the maple mixture over top. Cover the dish and let salmon marinate in the fridge for about 30 minutes, turning once about halfway through.
  3. Preheat the oven to 400 degrees.
  4. Place the baking dish in the oven and bake uncovered for 20 minutes.

 

Parmesan Pork Chops

Parmesan Pork Chops Recipe
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Last week, Mr. Herb shared one of his successful recipes – Pork Chops with Mushroom Gravy. It was wonderful to let him cook for a change, and he did a great job! The chops were delicious! Apparently, this put me in the mood for more pork chops, because I bought up a huge pack at the grocery store last week and decided to fix some more (and freeze the rest). This Parmesan pork chop recipe is honestly the only way I’ve ever known to fix pork chops!

My dad taught me to make these when I was in high school. Just like a lot of our favorite dishes, these pork chops are super quick and easy to make, and delicious to boot!

Parmesan Pork Chops

Recipe Ingredients

  • 4 boneless pork chops (we like the thin cut)
  • 2 eggs
  • Olive oil (2-4 Tablespoons)
  • 3/4 cup Parmesan cheese
  • Salt and pepper to taste (we used about 1/2 teaspoon salt and 1/4 teaspoon black pepper)

Ingredients for Parmesan Pork Chops

Recipe Directions

Trim the fat off the edges of your pork chops.

Trim the pork chops

In a small bowl or dish, lightly beat the 2 eggs. In a separate dish, mix together the Parmesan, salt, and pepper. Heat a large skillet over medium heat and add about 2 Tablespoons of olive oil. Dip each pork chop first in the egg mixture, then in the Parmesan mixture, coating each chop well. Then place in the skillet.

Parmesan Pork Chops Recipe

 

Parmesan Pork Chops recipe

Paremsan Pork Chops

Cook pork chops over medium heat until well browned, about 5 minutes each side.

Parmesan Pork Chops Recipe

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We served these with our creamed spinach and cinnamon baked apple slices. Yum! We give this recipe 4.5 out of 5 herbs!

Anyone want to share another great pork chop recipe?

Parmesan Pork Chops
Author: Mrs. Herb
Ingredients
  • 4 boneless pork chops (we like the thin cut)
  • 2 eggs
  • Olive oil (2-4 Tablespoons)
  • 3/4 cup Parmesan cheese
  • Salt and pepper to taste (we used about 1/2 teaspoon salt and 1/4 teaspoon black pepper)
Instructions
  1. Trim the fat off the edges of your pork chops.
  2. In a small bowl or dish, lightly beat the 2 eggs.
  3. In a separate dish, mix together the Parmesan, salt, and pepper.
  4. Heat a large skillet over medium heat and add about 2 Tablespoons of olive oil.
  5. Dip each pork chop first in the egg mixture, then in the Parmesan mixture, coating each chop well. Then place in the skillet.
  6. Cook pork chops over medium heat until well browned, about 5 minutes each side.

 

Pork Chops with Mushroom Gravy

Pork Chops with Mushroom Gravy Recipe

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I, Mr. Herb, decided to make dinner one night for my better half and had a small dilemma.  I am not sure about you but sometimes I get tired of chicken every night.  So, for this recipe I turned to the pig – pork chops- that is!

Pork chops in a Mushroom Gravy

Ingredients for Pork Chops with Mushroom Gravy Recipe

Recipe Ingredients:

  • 1/2 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 4 pork chops
  • 1 tablespoon vegetable oil
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk

Recipe Directions

The first thing to do after you cut the fat from the chops is to combine bread crumbs and Parmesan cheese in a large resealable plastic bag.  Add chops two at a time, and shake to coat.

Pork Chops with Mushroom Gravy Recipe

Pork Chops with Mushroom Gravy Recipe

Then, heat the oil in a large skillet over medium-high heat, and cook chops until brown on both sides.  Then remove chops from skillet, and reduce heat to medium.

Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops.  Bring to a gentle boil, increasing heat slightly if necessary.

Pork Chops with Mushroom Gravy Recipe

When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.

Pork Chops with Mushroom Gravy Recipe

 

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Plate the pork chops and use some of the extra gravy to top them off.  This is a great-tasting and quick recipe with few ingredients.  We gave it a 4.5 out of 5!

Pork Chops with Mushroom Gravy
Author: Mrs. Herb
Ingredients
  • 1/2 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 4 pork chops
  • 1 tablespoon vegetable oil
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
Instructions
  1. The first thing to do after you cut the fat from the chops is to combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add chops two at a time, and shake to coat.
  2. Heat the oil in a large skillet over medium-high heat, and cook chops until brown on both sides.
  3. Remove chops from skillet, and reduce heat to medium.
  4. Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops.
  5. Bring to a gentle boil, increasing heat slightly if necessary.
  6. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.

 

BONUS RECIPE !!!

 

Microwave/Oven Baked Potato

To go along side my pork chops, I did a baked potato. I don’t like to wait long for my baked potatoes so I used a trick that my mom used to do.  She would first cook the potato in the microwave and then finish it in the oven.

Recipe Ingredients

Quick Microwave and Oven Baked Potatoes

  • Black Ground Pepper
  • Dried Basil Leaves
  • Kosher Salt
  • Olive Oil
  • 2 Large Potatoes

Recipe Directions

Place the potatoes in a microwave safe dish and poke them them with a fork.

Season the potatoes using a pinch of Kosher salt, dried basil leaves, black ground pepper, and brush with olive oil.

Heat the oven to 425 degrees and put the potatoes in the microwave for about 5 mins.  Take the potatoes out of the microwave and place them on a baking sheet on the top shelf for 20 mins.  When  you can put a fork through the middle easily they are done.

I like to top mine with sour cream and cheese.

Pork Chops with Mushroom Gravy and Quick Microwave and Oven Baked Potatoes

This recipe is very simple and takes a lot out of the normal hour of cooking a potato in the oven.  We give it a 5 out of 5!

 

Chocolate Syrup Substitute

chocolate syrup

Pinit

Earlier this week, I made my own cream of chicken substitute.  In the spirit of homemade substitutes, I also made my own chocolate syrup.  However, I basically took all the homemade chocolate syrup recipes I found online and combined them to make my own.  The result has been quite tasty!

Recipe Ingredients

  • 1 cup water
  • 1/2 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1/2 tsp vanilla
  • dash of salt

chocolate syrup ingredients

Heat water in saucepan over medium-low heat, then whisk in cocoa powder.

chocolate syrup

Add sugar and stir well until it dissolves.

chocolate syrup

chocolate syrup

Bring to a boil, stirring constantly for about three minutes.  Be careful because it could easily boil over; I had to actually remove it from the heat (briefly) a few times during this time.

chocolate syrup

Remove from heat, then stir in salt and vanilla.

chocolate syrup

Allow to set and cool, then transfer to a container that you can place a tight lid on.

chocolate syrup

I stuck mine in the fridge overnight, then made myself a nice cool glass of chocolate milk.

IMG_2804 (640x480)

chocolate syrup

Pinit

If I weren’t snowed in right now, I would make a trip to the store to buy some vanilla ice cream!  This syrup has a great consistency, but kind of has a bite to it, like maybe it’s a little too bitter?  Overall, though, I give this recipe 4/5 herbs.

Cream of Chicken Substitute

Cream of Chicken Substitue Recipe

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I would love to have the time, money, and self-discipline to eat nothing but all natural, whole foods…but in reality, I just can’t do it. I try to get recommended organic food (especially meats, certain fruits, and dairy products) and my husband and I both think that checking ingredients is very important. If the ingredients are few and easy to pronounce, then we’re usually confident. Therefore, I have been getting a little weirded out by cream of ANYTHING soups.

Most of the recipes I use call for cream of chicken, and while popping open a can (an inexpensive one at that) can be so easy, I just wanted to see what my options were for cream of chicken substitutes. I found several recipes online, but decided to try Karly’s, of “Buns in my Oven”, because it looks quick and easy.
**Disclaimer** Her recipe claims it makes one can of soup, which should be about 8 oz, but in reality it made about half a cup.

Recipe Ingredients

  • 1 tbsp flour
  • 3 tbsp butter
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • salt and pepper, to taste

cream of chicken ingredients

Recipe Directions:

Melt butter in saucepan, then whisk in flour until smooth and bubbly.  Then add milk and broth and continue to whisk.

Cream of Chicken Substitue Recipe

 

cream of chicken

 

cream of chicken

 

cream of chicken

Throw in some salt and pepper and keep whisking until thickened, then transfer into jar or dish.

cream of chicken

 

cream of chicken

 

cream of chicken

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Once it thickened and set up, it really looked just like cream of chicken soup from the can. I’ve used it in three different recipes, and haven’t been able to tell a difference. Ergo, I give this “recipe” 5/5 herbs!

Cream of Chicken Substitute
Author: Mrs. Herb
Ingredients
  • 1 tbsp flour
  • 3 tbsp butter
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • salt and pepper, to taste
Instructions
  1. Melt butter in saucepan, then whisk in flour until smooth and bubbly.
  2. Then add milk and broth and continue to whisk.
  3. Throw in some salt and pepper and keep whisking until thickened, then transfer into jar or dish.

 

Creamy Baked Spaghetti

Pinit
One of my dearest friends had a baby last Thursday night; Baby Samuel is joining big brother Penn, and both boys are so incredibly blessed to have a wonderful mom and dad.  They brought Samuel home late Friday night, and I couldn’t wait to get my hands on the new cutie pie.  So, on Saturday I arrived at their doorstep, bearing food in exchange for holding the baby.  I wanted to make something hearty (and yummy, of course) so that the one-dish meal could feed the family for a meal or two.  I thought this creamy baked spaghetti would be perfect!  I also took my chocolate chip pie for dessert (and, by the way, I got to hold the sweet baby for an hour!)

Recipe Ingredients

  • 8-12 oz of spaghetti
  • 28 oz traditional marinara sauce
  • 8 oz cream cheese, softened
  • 1 lb ground beef
  • about a half cup of parmesan cheese
  • 1 cup shredded mozzarella
  • 1 tbsp minced garlic
  • Italian seasonings of your choice

Pre-heat oven to 350 and brown the beef in a large skillet.

Add sauce and seasonings, and stir well.

Meanwhile, cook and drain spaghetti noodles according to package instructions.  While sauce simmers on low, place softened cream cheese in a small mixing bowl.

While noodles are still hot, place on top of cheese and gradually incorporate the two together.

 

Then, add garlic and 1/4 cup parmesan cheese.

 

 

Give it all a good stir.

Grease your pan (I used a disposable pan for this occasion) and coat the bottom with sauce.

Then, place entire noodle mixture on top of sauce.  Cover the noodles with the rest of the sauce.

 

Lastly, sprinkle remaining parmesan cheese and all of the mozzarella cheese evenly on top.

Bake, uncovered, for 30-40 minutes, or until cheese is bubbly.  In addition to smelling incredible, it will look so scrumptious that you will have to keep yourself from digging right in.

Pinit

I mean, look at that stuff!  It looks amazing!  While I didn’t get to eat any myself, my friends texted me that night and claimed the dinner was “righteous”.  I believe that certainly earns 5/5 herbs!

 

Creamy Baked Spaghetti
Author: Mrs. Herb
Ingredients
  • 8-12 oz of spaghetti
  • 28 oz traditional marinara sauce
  • 8 oz cream cheese, softened
  • 1 lb ground beef
  • about a half cup of parmesan cheese
  • 1 cup shredded mozzarella
  • 1 tbsp minced garlic
  • Italian seasonings of your choice
Instructions
  1. Pre-heat oven to 350 and brown the beef in a large skillet.
  2. Add sauce and seasonings, and stir well.
  3. Meanwhile, cook and drain spaghetti noodles according to package instructions. While sauce simmers on low, place softened cream cheese in a small mixing bowl.
  4. While noodles are still hot, place on top of cream cheese and gradually incorporate the two together.
  5. Then, add garlic and 1/4 cup parmesan cheese.
  6. Give it all a good stir.
  7. Grease a 9×13 pan and coat the bottom with sauce.
  8. Then, place entire noodle mixture on top of sauce. Cover the noodles with the rest of the sauce.
  9. Lastly, sprinkle remaining parmesan cheese and all of the mozzarella cheese evenly on top.
  10. Bake, uncovered, for 30-40 minutes, or until cheese is bubbly.

 

 

Spinach, Feta, and Egg Bake

 

Pinit

If you, like me, indulged in far too many Thanksgiving goodies and heavy dishes last week, then perhaps you are looking to lighten up your dinners for a bit. This is basically a crustless quiche without a crust or heavy cream. It’s extremely nutritious and healthy, though I will admit it was FAR too “spinachy” for me, and I am a spinach fiend! So, I will post the recipe as I made it, but I would recommend cutting the spinach in half if you so desire.

Recipe Ingredients

  • 10 ounces fresh spinach, wilted, well drained and chopped (or frozen, cooked, drained well and chopped)
  • 3 eggs
  • 1 cup milk
  • 1/4 cup melted unsalted butter
  • 2 tbsp flour
  • 3/4 cup crumbled Feta Cheese
  • 1/4 cup grated parmesan cheese
  • S&P to taste
  • Optional Additions:  diced tomatoes, mushrooms, canadian bacon

You will also need a 9 inch pie dish, preferably deep-dish.

Pre-heat oven to 350, and whisk together three eggs, milk, flour, Parmesan cheese, and salt and pepper to taste.

Then, gently incorporate chopped spinach.  Again, instead of adding all 10 oz, next time I believe I will only add 5 oz.

Lastly, add crumbled feta.

Stir well, then pour into greased pie dish.

Bake for 35-45 minutes or until set in the center.  I recommend allowing it to set for about 20 minutes before serving.

Pinit

I give this particular recipe 3 out of 5 herbs because of the spinach overload; however, with less spinach, this would easily be 5/5!

 

 

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