Baked Spaghetti

This is a recipe I've been making for several years.  It's one of the few recipes I know both kids will eat. 


Baked Spaghetti


1 pound ground beef
1/2-3/4 package spaghetti noodles
2 3/4 cup water
1 jar pasta sauce
1-2 packages spaghetti seasoning
mozzarella cheese


Brown and drain meat.  Put half of spaghetti sauce on bottom of 9x13 pan.  Mix the rest of the ingredients (except the cheese) in the pan with the beef and heat until warm.  Put 1/4 of the meat mixture on top of the sauce.  Break up noodles and put them in the pan next.  Add the rest of the meat mixture on top of the noodles.  Cover and bake at 350 degrees for 20 minutes.  Stir and bake for another 20 minutes.  Then stir again and add the mozzarella cheese on top and bake for another 10 minutes.

Spiced Tilapia

This recipe is from the cookbook "McCormick 3-Step Cooking with Flavor." 

1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp lemon pepper
1/4 tsp seasoned salt
1/8 tsp onion powder
4 skinless, boneless tilapia fillets.  (I used frozen tilapia fillets.)


Mix seasonings in a small bowl.  Spray tilapia with nonstick spray or brush with oil.  Coat both sides of fish with seasoning.  Place in single layer on broiler pan.

Broil 6-8 minutes on low or until fish is firm to the touch and flakes easily with pierced with a fork.


The cookbook also has another variation called curried tilapia.  It also has instructions for grilling.

Roasted Seasoned Cauliflower

I got this recipe out of a new cookbook I got called "Pillsbury Annual Recipes 2012."  This is the first thing I've made out of it so far, but it does seem to have a lot of good recipes.  The recipe is also on the Pillsbury website.  I'm going to try this recipe with broccoli or do a broccoli/cauliflower blend.


1 head cauliflower (1.5 lbs) divided into large florets (about 6 cups.)
4 tsp olive or canola oil
1 tsp chili powder
1 tsp garlic powder
1/8 tsp salt


Heat oven to 400 degrees.  Line a 15x10x1 inch pain with foil and spray with cooking spray.  Cut cauliflower florets into 1/2 inch slices.  Place in a 3 quart bowl.

In a small bowl, mix remaining ingredients.  Pour over cauliflower, tossing to coat cauliflower.  Spread in pan.

Roast uncovered 20-25 minutes, turning after 10 minutes, until cauliflower is tender and slightly brown around the edges.

Cheddar Bay Biscuits

This recipe is from allrecipes.com.  These biscuits taste a lot like the ones you get at Red Lobster.  This will definitely be my go-to biscuit recipe.


4 cups baking mix (bisquick)
3 ounces Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

Seasoned Pretzels

This recipe is from Amy Hanten's cookbook "The Cooking Mom."  This is the first thing I've tried out of this cookbook and I'm excited to try more.

2 bags (16 oz each) or 1 big bag (32oz) pretzels
1 packet (1 oz) dry ranch salad dressing mix (example:  hidden valley seasoning)
3/4 cup canola or vegetable oil
1.5 tsp dill weed
1.5 tsp garlic powder

Place pretzels in a large bowl.  Combine remaining ingredients and pour over pretzels.  Stir to coat.  Pour into a large baking pain.  Bake at 200 degrees for 45 minutes to an hour, stirring every 15 minutes.  Store in an airtight container for up to 3 weeks.

I may try cutting down slightly on the oil next time to see if that makes a big difference in taste.  And I might half the recipe.  This makes a lot of pretzels!

Honey-Mustard Glazed Carrots

This was a hit in our house, even with the kids!  I got this recipe is from a Pillsbury booklet or you can go on their website.

1 bag (1 pound) ready-to-eat baby carrots
2 TBSP honey
1 TBSP olive or canola oil
2 tsp Dijon mustard
1 TBSP chopped fresh parsley.  (I used dried)
1/4 tsp salt
1/8 tsp pepper


In a 2 pt saucepan, heat 1/2 cup water to boiling.  Add carrots.  Cover and simmer 10-15 minutes or until tender.  Drain.

In medium bowl, mix remaining ingredients.  Add carrots; toss lightly to coat.