Baked Spaghetti

 Ingredients

1 package spaghetti
1 pound ground beef (I only had 1/2)
1 medium onion, chopped
1 (26 ounce) jar meatless spaghetti sauce (I actually ended up using 2 jars.)
1/2 teaspoon seasoned salt (I used garlic powder instead.)
2 eggs
1/3 cup grated Parmesan cheese (I was out of Parmesan, so I used a three cheese blend.)
5 tablespoons butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

This was delicious. It was a nice change from regular spaghetti.

Semi-Homemade Chicken Pot Pie

This was so yummy!

 Ingredients

1 recipe pastry for a 9 inch double crust pie (I used the pie crust that you unroll.)
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
1 can condensed cream of celery soup
  2 cans condensed cream of potato soup (I ended up using 2 cans!)

Directions

1. Preheat oven to 400 degrees. Line a 9 inch pie dish with pastry.
2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. Put aluminum foil around the pie crust edges. Bake at 400 degrees for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

Vintage Recipe: Green Congealed Salad

This is a recipe that's been in my husband's family forever! When I first saw what was in it, I wasn't so sure about it. But, y'all, it's so yummy! I love it!

Ingredients

2 1/2 cups water, divided
2 (3-ounce) boxes lime gelatin
1 (16-ounce) carton cottage cheese
1/2 cup mayonnaise
1 (20-ounce) can crushed pineapple in pineapple juice
1 cup chopped pecans, more for garnish, if desired 

Instructions

Bring 1 cup water to boil. Place the gelatin in a bowl and pour the boiling water over it. Stir until dissolved. Stir in 1 1/2 cups cold water. Let cool to lukewarm (you can place it in the refrigerator for a few minutes, but do not let it set). In a separate bowl, combine the cottage cheese and mayonnaise. Stir in the pineapple with its juice. Stir in the cooled gelatin mixture. Stir in the nuts. Carefully pour the mixture into a large ring mold or serving bowl. Chill until firm. Garnish with nuts, if desired.

Our family always has it on Thanksgiving and Christmas. Here it is on our Thanksgiving table.

Southern Cornbread

This is true southern cornbread! It's not sweet and you'll need a cast iron skillet and buttermilk! :)

Ingredients

2 cups Self Rising Enriched white corn meal

2 cups buttermilk

1 egg

2-3 tbs corn oil

cast iron skillet

Directions

Preheat oven to 425. Mix corn meal, buttermilk, and egg in bowl. Place cast iron skillet on an eye of the stove. Pour 2-3 tbs of corn oil and heat. When oil starts to sizzle, turn eye off. Pour oil into the corn meal mix. Stir. Pour corn meal mix back into cast iron skillet. Place on bottom rack and bake for 20-25 minutes until it doesn't jiggle in the middle. Then move to the middle rack and continue to bake for 5 minutes until top is golden brown.

Use a knife to loosen the sides when it comes out. Flip onto rack to cool.

Slice it and eat it! Butter makes it even more divine!

This is what I will be using in my cornbread dressing on Thanksgiving.

P.S. 

Come check out Piece of Cake's new Christmas design! It makes me want to bake! :)

Thanksgiving Menu

Trey and I are staying here for Thanksgiving, so I'm cooking Thanksgiving dinner for us! I'm very excited! I got the majority of my ingredients today! Here's what's on the menu!

Turkey

Southern Style Cornbread Dressing

The Lady's Cheesy Mac

Sweet Potato Casserole with Marshmallows

Green Bean Casserole

Cranberry Sauce

Sister Schubert Rolls

Green Congealed Salad

Chocolate Pecan Pie

For the most part, it is a very traditional Thanksgiving meal! At least, traditional in the south! I know some might think green congealed salad? ew. Well, it is a tradition in Trey's family. And we LOVE it. Seriously, it is so yummy. This will be my first time to make it. Of course, I will be posting recipes for all the dishes!

Poppyseed Chicken

I got this delicious recipe from Kelly!

Ingredients

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
2 tbs of poppyseeds 

1 sleeve of Ritz crackers
1 stick of butter

First, boil your chicken and then cut in small pieces.

Combine chicken, soups, sour cream and poppyseeds in baking dish.

Top with crushed crackers and melted butter. Bake for 20-30 minutes at 350.

Serve with rice and salads and you have a yummy meal!

This is so good!

Homemade Chex Mix

Every fall, I look forward to making this delicious snack! You must try it!

Ingredients
6 cups Corn Chex cereal

3 cups Cheerios Cereal

1-2 cups pretzel sticks
Mixed Nuts (Optional)- I used pecans.

6 tablespoons butter

2 tablespoons Worcestershire sauce

1 1/2 teaspoons Seasoned Salt

3/4 teaspoons Garlic Powder

1/2 teaspoon Onion Powder

Directions
Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

This is the yummiest snack ever! I think I need to make a second batch because it's addictive!