Spaghetti Pie Casserole

This is the best baked spaghetti recipe!  :)

Spaghetti Pie Casserole

Taste of Home has amazing recipes, and one of them is the Spaghetti Pie Casserole recipe found here:  http://www.tasteofhome.com/recipes/spaghetti-pie-casserole

Notes:

*I strongly suggest using 1 (24 oz.) jar of spaghetti sauce so that there is enough sauce.  

*I use 4 oz. of cream cheese instead of 3 oz.  I buy an 8-ounce block and halve it.  

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Hash Brown Casserole

Cheez-Its and lots of sharp cheddar cheese make this hash brown casserole recipe a delicious alternative to the traditional recipe using sour cream and corn flakes.

 

Hash Brown Casserole

½ cup chopped onion 
½ cup butter
1 package (16 oz.) frozen, cubed (Southern-style) hash brown potatoes (I use half of a 32 oz. bag)
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 soup can full of milk
1 ½ cups shredded sharp cheddar cheese
Dash pepper
1 cup cheese cracker crumbs, divided (Cheez-Its)
Salt to taste
   
In a large skillet or 5 qt. Dutch oven, saute the onion in butter until tender. Turn off heat, and stir in the frozen potatoes, soup, and milk. Add the cheese, pepper, 1/2 cup of crumbs, and salt (if needed). Transfer to a greased 7x11 baker; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly throughout.

You can double the recipe and bake it in a greased 9x13 baker for 45-55 minutes until bubbly throughout.  You'll want to use a large stock pot (I use my 8 qt.) in which to mix it.  I also add extra cheese cracker crumbs to the top of both the 7x11 and 9x13.

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Chocolate Cream Pie

This Chocolate Cream Pie recipe produces a wonderful, light chocolate pie filling that turns out perfectly every time.

Pie crust, whipped cream, and chocolate curls not pictured.

Chocolate Cream Pie

3/4 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
3 cups whole milk
3 oz. semisweet chocolate, chopped
4 egg yolks, beaten
3 tbsp. butter
1 1/2 tsp vanilla
1 (9") baked pie shell
whipped cream and chocolate curls (opt)

In a medium (3 qt.) saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Stir in the chocolate. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the hot mixture into the yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat, and stir in the butter and vanilla. Pour into the pie shell. Chill for 3-4 hours before topping with whipped cream and chocolate curls.

Dark Chocolate Cream Pie variation:  Prepare recipe above except increase sugar to 1 1/4 cups.  Chop 3 oz. unsweetened chocolate, and use it in place of the semisweet chocolate.

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Perfect Pie Crust:  http://easyaspiecanbe.blogspot.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html  

Whipped Cream:  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html

Chocolate Curls:  http://thepioneerwoman.com/cooking/2008/06/how-tomake-chocolate-curls/

For the chocolate curls, I substituted 9 tablespoons of semisweet chocolate chips in place of the chocolate bar, and it worked perfectly.

Cherry Salad

Cherry Salad is a delicious holiday salad.  If your family is not crazy about cranberry relish, sauce, or salad, this is a perfect substitute.  And it perfectly compliments ham for your Christmas or Easter dinner.

1 cup boiling water not pictured

 

Cherry Salad

1 (3 oz.)  pkg. cherry gelatin
1 cup boiling water
1 (21 oz.) can cherry pie filling
1 cup chopped apple (whatever type you like...leave peel on)
1 cup diced celery (opt.)
2/3 cup chopped pecans

Dissolve gelatin in boiling water and let cool.  Add other ingredients and mix. Transfer to a pretty serving dish. Refrigerate overnight.

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Many years ago, this recipe was shared with me by neighbor Helen Askew.