Spaghetti Pasta Salad

Cook 1lb. spaghetti noodles according to package directions. Do not overcook. Drain and rinse well with cold water.

Add: 8oz. Italian dressing
1/8-1/4 c. red wine vinegar
1/3-1/2 bottle of small "Salad Supreme" seasoning. (Can be found in spice section)

Add in chopped veggies of your choice (example: carrots, green pepper, broccoli, red onion, cucumber, zucchini, etc.)

Stir all together. Chill until ready to serve. Great for summer get togethers. This recipe makes a lot! Be ready to share.

Goulash

My mom always made Goulash when I was a kid. I still love it today.

Ingredients:
1 lb. ground beef
1/2 c. chopped onion
2 c. uncooked elbow macaroni
(1) 12-14oz. can stewed tomatoes
or (2) 8oz. cans of tomato sauce
(1) 15oz can of tomato sauce
1 tsp. garlic powder (more or less depending on your taste)
1 1/2 tsp. Italian seasoning
1 Bay Leaf

Cook macaroni a little undercooked so it doesn't become mushy later on. Brown ground beef with onion. Drain if greasy. Combine with pasta and remaining ingredients.  Simmer 20-30 minutes covered.

***Note. My mom gave me this recipe and she rarely follows a recipe so depending on your taste, you may need to add more or use less garlic powder, onions, Italian seasoning, etc.

This recipe is great left over and sometimes it even tastes better the second day!

Oven Baked Macaroni & Cheese

Recipe by Ann M.

In a saucepan melt 3T of butter. Add 3T of flour. Gradually add 2 cups of milk.  Stir until thick.

Boil 16oz elbow macaroni or other pasta.

Stir sauce & cooked pasta with sauce.

Pour ungreased 9x13 pan.

Cut 8-10oz of colby jack cheese into chunks or strips.  Place cheese into pasta, randomly throughout the pasta.

Bake uncovered for 45 minutes at 350degrees.

Ingredients:
3T butter
3T flour (white or wheat)
2 cups of milk
8-10oz colby jack cheese cut into strips or chunks

****This recipe can also be used in a crockpot. You can make ahead of time and put in the fridge. Depending how cold the crockpot gets, will depend on how long to cook in crockpot. I usually start the crockpot on low and when it is completely hot in the middle, I turn the crockpot setting to 'keep warm' so the cheese doesn't burn.

Caramel Apple Dip

I know that there are a lot of variations for this recipe and this version is really, really basic.  We love it in our house and the simple-ness of it makes it a quick go-to for making a special snack.  I have never, ever been known to just lick the spoon and eat it without apples.  :)

Caramel Apple Dip
8 oz. cream cheese (low fat or fat free work fine in this recipe, too)
3/4 cup brown sugar
1 t. vanilla

Mix ingredients together and enjoy with apples!

Amazing Marinade!

Some friends had us over for dinner and we had grilled flat iron steak that had been marinaded in this marinade...it was delicious and amazing!  The recipe is from all recipes (dot) com and you can go to the original recipe by copying and pasting the following into your browser:
allrecipes.com/Recipe/Best-Steak-Marinade-in-Existence/Detail.aspx?src=etaf

We have used the marinade on chicken and it is equally good on the chicken as it was on the steak!  For chicken, I changed the servings from 8 - 6 and it was the perfect amount.

Fresh basil instead of dried basil makes it extra yummy!  Enjoy!


Ingredients
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Directions
1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Barbecups

Yes, the title of this recipe is a bit weird, but they Barbecups are good.

3/4 lb. Ground beef
1/2 cup barbecue sauce
1 T. Minced onion
2 T. Brown sugar
1 can of refrigerated biscuits (not the grand size)
3/4 cup shredded cheddar cheese

Brown ground beef with onion. Drain grease if needed. Stir in brown sugar. Seperate dough into biscuits, put one in each ungreased muffin cup, pressing dough up sides to form cups. Spoon meat mixture into cups. Sprinkle each with about 1T. Of shredded cheese. Bake at 400 degrees for 10-12 minutes. I usually spray the muffin cups lightly because I never believe them when they say ungreased.

You could probably use the grand size biscuits but adjust the cooking time.

I have also used taco meat to make Mexicups. :)

I have made these ahead of time and put them on the freezer. I put them straight in the oven from the freezer, covered with foil for about half the time and then check them to determine when to uncover them so the cheese melts but the biscuits don't get too brown.

Ginger, Garlic & Honey Marinade for Ribs

4 racks true baby back ribs (each 3/4-1lb) or 2 racks American baby back ribs (each 2-2 1/2 lbs)
6 cloves garlic, coarsely chopped
1 piece (2 in) fresh ginger, peeled and coarsely chopped
1 T sugar
1 T coarse salt (kosher or sea)
2 tsp. fresh ground black pepper
2 T honey
1 T soy sauce
1 T Asian fish sauce or additional soy sauce

For dipping sauce:
4 tsp. coarse salt
4 tsp. white pepper
4 juice limes, cut in half

Marinate ribs in refrigerator, covered, 1 to 4 hours.

I think this marinade would be good on any pork.