Baked Ziti

An easy dish to make! You can try to substitute chicken or sausage for the ground beef — all are really good.

SERVES 8

Ingredients
1 (16 ounce) package ziti pasta
1 lb ground beef
2 (28 ounce) jars spaghetti sauce
6 ounces provolone cheese (sliced)
6 ounces mozzarella cheese (sliced)
12 ounces part-skim ricotta cheese
1/2 cup parmesan cheese
1/4 cup fresh basil

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.

Preheat oven to 350 degrees.

In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and ricotta cheese.

Cover with remaining pasta, cheese and sauce; sprinkle a layer of parmesan cheese and fresh basil.

Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

Marinara Alfredo Spaghetti

This tasty meal is sure to become a favorite!

2-3 cup spaghetti, cooked
1/2 jar marinara sauce
1/2 jar Alfredo sauce
1/2 cup carrots, cooked
1/2 cup broccoli, cooked

Cook pasta according to package directions. Meanwhile, cut carrots into 1/4 inch chips. Remove stems from broccoli. Steam broccoli and carrots until tender but not mushy. Mix alfredo and marinara sauces together with a wire whisk. Warm on the stove top or in the microwave in a glass bowl. When sauce is warm, stir in broccoli and carrots. Gently mix in cooked pasta noodles. Spoon onto plates and top with grated parmesan cheese.

Heaven on a Cracker

16 oz. cream cheese soften in microwave
2/3 cup miracle whip (not mayo)
8 oz. shredded swiss cheese
1-3 tbsp. finely chopped green onion
mix all in a microwave safe dish

16 slices cooked crumbled bacon
1 sleeve Ritz crackers, crushed
Stir together

Put bacon cracker mixture on top of cheesy stuff and microwave on high until heated through (2 or 3 minutes)

Serve with tortilla chips, crackers, fritos, or ritz.

Pumpkin Dip

2 bricks of cream cheese, softened
1 large can pumpkin
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. pumpkin pie spice
1 lb. powdered sugar

This makes a lot of dip. Cut this in half for less people.

Mix all the above with a mixer in a big bowl. Serve with some crispy apple slices. Or gingersnaps. Or both. *chuckle*

Chicken Roll Ups

Chicken Roll Ups

2 cans Pillsbury crescent rolls
2 cups cooked, chopped chicken
6 oz. cream cheese
1-2 cups chopped mushrooms
Pepper
2 T butter
2 T butter, melted
1 cup bread crumbs or herb-flavored stuffing

Preheat oven to 275. Mix chicken, mushrooms, cream cheese, about 1 t pepper & 2 T butter. Add 1/4 cup filling to each crescent roll, pinching edges closed together. Brush with 2 T melted butter, pat with bread crumbs & bake for 20-30 minutes until brown.

Other options: Add chopped celery, dill weed, or celery salt. Or Monterey Jack cheese. You can use any combination of ham, cheese, broccoli or anything else that sounds good.

Chicken Fettuccini

This is an easy and very delicious recipe.

1 package cream cheese
1 can cream of chicken soup
1 package italian seasoning
3-4 chicken breasts

Cook in crock pot on low for 5-6 hours or until chicken is done and tender.

Serve over fettuccini noodles.

Chicken, Rice, and Black-Bean Salad

Prep: 20 minutes Total: 1 hour

To make a Southwestern-style salad that's a meal in itself, toss together chicken, rice, beans, and tomatoes with a light, spicy dressing.

INGREDIENTS

Serves 4.

1 cup brown or white rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced
Cilantro to taste

Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.

Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine.

Serve immediately, or refrigerate, covered, up to 1 day.

Recipe from Martha.