Re: [CnD] baked speghetti

[Mike and jean via Cookinginthedark]

Yes that's right. Sorry about that.

-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 17, 2018 12:33 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] baked speghetti

Do you mean oregano?

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 17, 2018 10:17 AM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: [CnD] baked speghetti

Baked Spaghetti

8 oz cooked spaghetti

1 cup chopped onions

1 tsb butter

28 oz chopped tomatoes

1 tsp oregeon

½ tsp garlic powder

1 lb. ground beef

2 cups mozzarella cheese

1 can cream mushroom soup

½ cup water

½ cup parm cheese

Saute onions in butter, add oregano, tomatoes, garlic, and cooked beef.
Simmer for 10 minutes, stiring occasional to prevent sticking.

Put half speghetta in bottom of greased 9x13 pan, top with with veggie/meat 
mixture.  Top with 1 cup of mozzarella cheese.

Repeat next layer.  Mix soup and water together and pour over casserole.
Top with parm cheese.

Bake at 350 uncovered for 30 minutes.



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Re: [CnD] baked speghetti

[Deborah Barnes via Cookinginthedark]

Do you mean oregano?

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 17, 2018 10:17 AM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: [CnD] baked speghetti

Baked Spaghetti

8 oz cooked spaghetti

1 cup chopped onions

1 tsb butter

28 oz chopped tomatoes

1 tsp oregeon

½ tsp garlic powder

1 lb. ground beef

2 cups mozzarella cheese

1 can cream mushroom soup

½ cup water

½ cup parm cheese

Saute onions in butter, add oregano, tomatoes, garlic, and cooked beef.
Simmer for 10 minutes, stiring occasional to prevent sticking.

Put half speghetta in bottom of greased 9x13 pan, top with with veggie/meat 
mixture.  Top with 1 cup of mozzarella cheese.

Repeat next layer.  Mix soup and water together and pour over casserole.
Top with parm cheese.

Bake at 350 uncovered for 30 minutes.



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[CnD] Meatballs With Chili

[Marilyn Pennington via Cookinginthedark]

Meatballs With Chili

2 pounds frozen beef meatballs

1 (16 ounce) jar 505 green chili sauce or any other good green chili sauce

Chili-sauce jar of water

Place frozen meatballs in 5 quart slow cooker. In a mixing bowl, combine
green chili sauce and water. Pour over meatballs. Cover; cook on low for 8
hours.

Note:

This is good as a main dish served with flour tortillas. Or put out
toothpicks and serve the meatballs as party food.

Makes 8 servings.  Mama's Corner.

 

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[CnD] Hot Chicken Salad

[Marilyn Pennington via Cookinginthedark]

Hot Chicken Salad

2 1/2 cups diced cooked chicken

2 cups cooked rice

1 can (8 ounces) sliced water chestnuts, drained

1 cup diced celery

1 cup sliced fresh mushrooms

1 tablespoon finely chopped onion

1 teaspoon lemon juice

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted

3/4 cup mayonnaise

Topping:

3 tablespoons butter or margarine

1/2 cup cornflake crumbs

1/2 cup slivered almonds

In a large bowl, combine chicken, rice, water chestnuts, celery, mushrooms,
onion, lemon juice, rosemary and pepper. Blend soup and mayonnaise; toss
with chicken mixture. Spoon into a greased 2 quart baking dish. Melt butter;
toss with crumbs and almonds. Sprinkle over casserole. Bake, uncovered, at
350 degrees for 30 minutes.

Makes 6 servings.  Mama's Corner.

 

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[CnD] taco soup with black beans tnt

[Mike and jean via Cookinginthedark]

Taco Soup with Black Beans 

 

Yield:  6 to 8 servings

Ingredients:

1 pound ground beef, or ground turkey, browned and drained

1 can crushed tomatoes, 28 ounces

1 can corn, undrained, (15-1/4 ounces)

1 can black beans, undrained, 15 ounces

1 envelope dried Hidden Valley Ranch dressing mix

1 envelope dried taco seasoning

1 small onion, chopped

tortilla or corn chips

shredded cheese of your choice

sour cream

 

Combine all ingredients, except chips, shredded cheese, and sour cream in
slow cooker.  Cover and cook on low 4 to 6 hours.  Garnish individual
servings with chips, cheese, and sour cream.  

 

 

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[CnD] Jean's pineapple baked chicken tnt

[Mike and jean via Cookinginthedark]

JEAN'S PINEAPPLE BAKED CHICKEN

 

4 boneless chicken breasts

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoons pepper

For Glaze:  

1 can (8 ounces) drained, crushed pineapple

1 cup packed brown sugar

1/4 cup lemon juice

2 tablespoons prepared mustard

1 teaspoon soy sauce

 

Brush chicken with butter and sprinkle salt and pepper on it.  Bake at 350
degrees for 30 minutes.  Prepare glaze, mixing all ingredients in small
bowl.  Pour glaze over chicken.  Return to oven and bake 30 minutes more,
covered.  

 

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Re: [CnD] baked spaghetti

[Sharon Howerton via Cookinginthedark]

My daughter-in-law has done something similar but with a jar of prepared 
spaghetti sauce and ground Italian sausage. It's awesome! I think she also used 
mozzarella cheese instead of Parmesan.
Cook the meat before adding to the mix.
Sharon

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 17, 2018 9:17 AM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: [CnD] baked speghetti

Baked Spaghetti

8 oz cooked spaghetti

1 cup chopped onions

1 tsb butter

28 oz chopped tomatoes

1 tsp oregeon

½ tsp garlic powder

1 lb. ground beef

2 cups mozzarella cheese

1 can cream mushroom soup

½ cup water

½ cup parm cheese

Saute onions in butter, add oregano, tomatoes, garlic, and cooked beef.
Simmer for 10 minutes, stiring occasional to prevent sticking.

Put half speghetta in bottom of greased 9x13 pan, top with with veggie/meat 
mixture.  Top with 1 cup of mozzarella cheese.

Repeat next layer.  Mix soup and water together and pour over casserole.
Top with parm cheese.

Bake at 350 uncovered for 30 minutes.



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[CnD] mounds bars

[Mike and jean via Cookinginthedark]

Mounds Bars

 

1 can of eagle Brand Sweetened condensed Milk

2 14 oz. packages of   coconut

1 stick of butter

one box of powdered sugar

1 teaspoon of vanilla flavoring

1 12 oz package of milk chocolate Semi-Sweet chips

1 bar of paraffin wax

 

Shift Sugar

Melt butter.

In a large b and vanilla flavoring.

Press mixture in a buttered 12 inch by 16 inch pan.  Place in refrigerator
over night.

Cut cooled mixture into bars.

In a double boiler, melt chocolate and wax.  When mixture is totally melted,
dip coconut bars into chocolate mixture with a large slotted spoon.  Remove
bar from chocolate and place on wax paper to cool.  owl, mix sugar, butter,
coconut, 

 

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[CnD] island chicken salad

[Mike and jean via Cookinginthedark]

ISLAND CHICKEN SALAD

 

10-oz. canchunk white chicken, drained

8-oz. pkg. cream cheese, softened

2 stalks celery, diced

8-oz. can crushed pineapple, drained

2 tablespoons mayonaise

 

Mix all ingredients together until well blended, chill.  

 

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[CnD] chicken salad

[Mike and jean via Cookinginthedark]

CHICKEN SALAD

 

2 (10 ounce) cans chicken chunks, drained 

1 cup seedless green grapes, halved 

 1/2 cup chopped pecans 

 1/2 cup chopped celery

1 (11 ounce) can mandarin oranges, drained 

 3/4 cup creamy cucumber salad dressing 

 

 

Chicken Salad Sandwich

 

2 large cans chicken

 

1/4 cup chopped celery

 

1/4 cup red onion chopped

 

1/4 cup red grapes, sliced

 

1/8 cup pecans, chopped

 

1/2 cup of mayonnaise

 

2 T. honey mustard

 

pepper to taste

 

Chop onion, celery, grapes and pecans and set aside.  Drain chicken and put
into a large bowl  and combine mayonnaise, mustard and pepper and stir till
well blended. Stir in the onions, grapes, celery and pecans. Chill before
serving.

 

 

 

Ingredients

.1/2 cup mayonnaise

.2 tablespoons sour cream

.1 tablespoon lemon juice

.1/8 teaspoon salt

.1/8 teaspoon pepper

.4 cups shredded rotisserie chicken

.1-1/4 cups Grapes, halved

XSmarter sweet treats Festive, fun and dripping with flavor, grapes are
great as snacks or in seasonal sides. Learn More > 

Sams Club 

.1/2 cup chopped pecans

.1/2 cup chopped celery

.1/4 cup chopped sweet onion, optional

.Romaine leaves

Directions

.In a large bowl, combine the first five ingredients. Add the chicken,

grapes, pecans, celery and, if desired, onion; mix lightly to coat.

Serve on romaine. 

 

 

 

DIRECTIONS

In a salad bowl combine the chicken, grapes, pecans/almonds, celery, oranges
and salad dressing. Toss to coat and serve! 

 

 

 

 

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[CnD] butterfinger pie

[Mike and jean via Cookinginthedark]

BUTTERFINGER PIE  

 

1 pkg. (8 oz.) cream cheese, softened

1 carton (8 oz.) frozen whipped topping, thawed

4 Butterfinger candy bars (2.1 oz. each)

1 prepared graham cracker crust (9 In.)

 

In a small mixing bowl, beat the cream cheese until smooth. Fold in whipped
topping. Crush candy bars while still in the wrapper, take off wrapper and
pour into large mixing bowl; fold 1 c. into cream mixture. 

Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for
2-4 hours.

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[CnD] baked speghetti

[Mike and jean via Cookinginthedark]

Baked Spaghetti

8 oz cooked spaghetti

1 cup chopped onions

1 tsb butter

28 oz chopped tomatoes

1 tsp oregeon

½ tsp garlic powder

1 lb. ground beef

2 cups mozzarella cheese

1 can cream mushroom soup

½ cup water

½ cup parm cheese

Saute onions in butter, add oregano, tomatoes, garlic, and cooked beef.
Simmer for 10 minutes, stiring occasional to prevent sticking.

Put half speghetta in bottom of greased 9x13 pan, top with with veggie/meat
mixture.  Top with 1 cup of mozzarella cheese.

Repeat next layer.  Mix soup and water together and pour over casserole.
Top with parm cheese.

Bake at 350 uncovered for 30 minutes.



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[CnD] baked sliced apples

[Mike and jean via Cookinginthedark]

BAKED SLICED APPLES

 

Sliced fresh apples or canned apple slices

water

sugar

butter

cinnamon

 

Grease a baking dish and add apple slices with juice, if using fresh apples,
add a`little water. Cover with sugar(granulated or brown sugar) and sprinkle
with cinnamon. Cut butter into small pieces and dot the surface with the
butter. Bake at 350 minutes for about 30 minutes or until apples are
transparent.

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[CnD] Slow Cooker Texas Pulled Pork

[Mike and jean via Cookinginthedark]

Slow Cooker Texas Pulled Pork

 

Prep

15 m 

Cook

5 h 

Ready In

5 h 15 m 

Recipe By:cmccreight 

"Slow cooked, Texas-style pulled pork that is served on a buttered and
toasted roll. My family's favorite." 

Ingredients

1 teaspoon vegetable oil 

1 (4 pound) pork shoulder roast 

1 cup barbeque sauce 

1/2 cup apple cider vinegar 

1/2 cup chicken broth 

1/4 cup light brown sugar 

1 tablespoon prepared yellow mustard 

1 tablespoon Worcestershire sauce 

1 tablespoon chili powder 

1 extra large onion, chopped 

2 large cloves garlic, crushed 

1 1/2 teaspoons dried thyme 

8 hamburger buns, split 

2 tablespoons butter, or as needed 

Directions

Pour the vegetable oil into the bottom of a slow cooker. Place the pork
roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar,
and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire
sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until
the roast shreds easily with a fork, 5 to 6 hours.

Remove the roast from the slow cooker, and shred the meat using two forks.
Return the shredded pork to the slow cooker, and stir the meat into the
juices.

Spread the inside of both halves of hamburger buns with butter. Toast the
buns, butter side down, in a skillet over medium heat until golden brown.
Spoon pork into the toasted buns.

 

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[CnD] marinated baked pork chops

[Mike and jean via Cookinginthedark]

Marinated Baked Pork Chops 

Prep

15 m 

 

Cook

1 h 

 

Ready In

1 h 15 m 

 

serve over rice."

 

Ingredients

1 tablespoon soy sauce 

2 tablespoons vegetable oil 

1 tablespoon Worcestershire sauce 

1 teaspoon lemon juice 

 2 tablespoons brown sugar 

2 tablespoons ketchup 

6 pork chops, trimmed 

 

Directions

1Preheat oven to 350 degrees F (175 degrees C).

2In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire
sauce, lemon juice, brown sugar, and ketchup.

3Place pork chops in a medium baking dish, and spread with 1/2 the sauce.

4Bake pork chops 30 minutes in the preheated oven. Turn, and spread with
remaining sauce. Continue baking 30 minutes, or until internal temperature
of the chops has reached 145 degrees F (63 degrees C).

 

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[CnD] 4 layer chocolate delight

[Mike and jean via Cookinginthedark]

 4 layer chocolate delight 

 

1 large instant chocolate pudding

1 large Cool Whip 

1 package cream cheese, leave out to soften

1 package Pecan Sandys or short bread cookies

1 stick butter

1 gallon zip lock bag

1 rectangle casserole dish 

 

Mix pudding according to directions and set aside.  Dump all cookies in
gallon bag and crumble them.  Melt butter and pour it into bag.  Knead
cookies until the butter is mixed in good.  Press cookies into bottom of
casserole dish.  Some people like to bake the crust for 15 minutes, but you
don't have to.  Mix together cream cheese and 1/2 of the Cool Whip.  Spread
it on top of cookies.  Then spread your chocolate pudding on top of it.
Then put the remaining Cool Whip on top of pudding.  Sometimes I sprinkle
chaved chocolate on top or cookie crumbles, but you don't have to.  Put into
refrigerator for at least 1 hour to set.  

 

 

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[CnD] easy veggie bake

[Mike and jean via Cookinginthedark]

Easy veggie bake

16 oz. pkg. frozen broccoli, carrots, amd cauliflower

10-3/4 oz. can cream of mushroom soup

8-oz. pkg. vegetable-flavored cream cheese, softened

½ to 1 c. seasoned croutons

Prepare vegetables according to package directions.  Drain and place in a
large mixing bowl.  Stir in soup and cream cheese; mix well.  Spread into a
greased 1-quart casserole dish.  Sprinkle with croutons.  Bake uncovered at
375 degrees until bubbly, about 25 minutes.  Makes 4 to 6 servings.





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