Spaghetti Carbonara on Roids

This is the budget version of spaghetti carbonara, with no wine, or cream...but this was a delicacy for us growing up.  We called it bacon & egg spaghetti, otherwise known as spaghetti carbonara.  Only as I got older I realized it's pretty much cheap as dirt to make...I introduced Timothy to it last night and he thought it was pretty darn good!  Since this is not very heart healthy I pair it with a salad and some garlic bread.  It makes it better...in my mind

Bacon & Egg Spaghetti
1 pkg of spaghetti (I used the pink box that has tons of fiber)
1 pkg of bacon
2 eggs
2 T. finely diced onion
1-2 cloves minced garlic
tons of parmesan cheese
loads of pepper
salt to taste

Cook bacon and place on paper towels to drain...I cut mine before I even cook it, so I don't have to crumble it later.  But if you like to cook whole pieces, crumble before mixing.  Save the grease!  Cook spaghetti as directed.  Drain and let cool slightly (even if it sticks together it's ok)...heat the grease and cook the onions and garlic until translucent, keep very warm.  Whisk the eggs and add tons of pepper and a good handful of parmesan.  Toss with the spaghetti, should be glossy now.  *Make sure your noodles aren't so hot to begin with that it cooks the egg!  This isn't supposed to look like breakfast threw up in a pot....Pour the hot grease over the spaghetti and toss with the bacon. Yum Yum!

Carol's Breakfast Casserole

This is my mom's breakfast casserole that she makes anytime a lot of people are coming over. Sometimes she makes two if she knows Blake will be there (he's kind of a fan).

Breakfast Casserole
Box of Croutons (I use garlic/herb)
2 Cups Grated mild cheddar cheese
1 pound sausage
4 eggs
1 can Cream of Chicken Soup
3/4 teaspoon dry mustard
2 cups milk.

Spray large casserole dish, spread croutons all along the bottom. Brown sausage, drain, and spread over croutons, then spread cheese over sausage. Seperately, combine eggs, Cream of Chicken soup, dry mustard and milk. Pour mixture over sausage/ cheese. Bake for 60 minutes at 350 degrees.

Clam Dip

Sounds yucky if you're not a fan of shellfish...or allergic, which could pose a problem...if so...you might as well quit while you're ahead. 
My little brother brought this to family Thanksgiving and told me to try it.  He got the recipe from his friend Kasey's grandmother.  I'll admit I was hesitant, but this stuff is stinkin' good!  I almost couldn't stop...well not almost...let's face it, I couldn't stop.  And to top it all off it's SUPER easy!

1 pkg cream cheese
1 can minced clams (save the juice, you'll need that later)
equal parts clam juice and lemon juice (this is where you decide how strong you want the dip to be)
A dollop of mayo
Sprinkle with chopped chives (I think he used green onions, which I prefer)

Mix all ingredients except the green onions in a bowl with a small hand mixer or food processor so there aren't any clam chunks...sorry that just sounds gross...Stir in the green onions at the end if you use a food processor, if not just blend them right in.  Chill and serve with corn chips.  Ps. Frito Scoops are the shiz...

Apple Crumb Pie

This was my first try at an apple pie.  I did some thinking and changed the recipe a little, (1) so I could call it my own, and (2) because I hate a soggy crust and I figured that was inevitable.  I will say that it got rave reviews...Someone even said that it was the "best apple pie they had ever had..." :)

Filling:
1 (9 inch) deep dish pie crust - if you want to make your own...fine...I just haven't perfected the art of pie crust yet...
5 cups apples - peeled and thinly sliced
1/4 cup flour
1/2 cup sugar
3/4 tsp cinnamon (I add a touch extra)

Topping:
1/3 cup sugar
3/4 cup flour
6 tablespoons cold butter

Preheat oven to 400.  Toss the apple slices in the 1/4 cup of flour.  In a small separate bowl, mix the 1/2 cup sugar and cinnamon.  Arrange half of the apple slices in unbaked pie shell (this is personal preference, I thought maybe I would need to bake the pie crust by itself for 5 minutes or so but the crust didn't come out soggy at all!)  Sprinkle about 1/3 of the cinnamon/sugar mixture over the apples.  Layer the rest of the apples and sprinkle the rest of the sugar mixture over the top.  (Don't worry if your pie looks super tall...the apples will bake down).  Use two knives or a small food processor to cut in the butter/sugar/flour.  Cover the top of your pie with this mixture.  Bake in preheated oven for 40 minutes, or until apples are soft and the top of the crust is a little browned.

Taco Dip

This can be used as an appetizer, but we often have it as a main course when I'm too busy (or too lazy) to make a full meal.


Taco Dip
1 can refried beans
1lb ground beef (can substitute turkey)
1 package taco seasoning
1 can sliced olives
1/2 jar salsa
1/2 large tub of sour cream
Lots of shredded cheese
Serve with tortilla chips

Brown ground beef (I use turkey), then add taco seasoning and simmer.




Layer ingredients, starting with refried beans.





Followed by taco simmered ground beef yumminess.


Add some olives.



Spread the salsa.



Don't skimp with the sour cream!


Add the cheese, please.

Refrigerate for about 30 minutes before serving- if you can wait that long.

Oats & Energy Balls

Sounds weird I know! I got this recipe from my friend Angie and I am forever a changed woman because of these things!  They are super healthy and way better than most granola bars out there.  The best part is you can freeze them.  I pull out two in the morning and throw them in a mini ziplock baggie for a quick snack.  I need to figure out the calorie count on these and I'll post that soon, but they have lots of good nutrients in them.  These are also super popular with the kiddos, Timothy's little sisters love them!

3 cups of oats
1 cup peanut butter
3/4 cup honey
1/2 cup ground flax seed (you can find this at most grocery stores near the flour and spices)
2 cups combo of nuts, fruits, chocolate chips, etc. (my favorite is pecans and mini chocolate chips, but dried cranberries and walnuts would be yummy too.  The sky's the limit!)

Mix it together and form into balls (helps to spray your hands with cooking spray)  Refrigerate or freeze.  If you freeze, do so on a cookie sheet with wax paper, then you can transfer to a gallon size bag.

Post comments on your favorite combinations! I'm looking forward to new ideas!

**Update**
I did some math and I came up with the following for nutrition values:
Per "ball"
Calories - 107
Fat - 6 g (but you have to remember that this is good fat from the nuts and pb)
Sodium - 10.4 mg
Carbs - 12 g
Fiber - 3 grams
Sugar - 6 g
Protein - 4 g

Marchetti

This is our family "comfort" food. So good!

Marchetti
3 Cups egg noodles
1 lb hamburger (you can sub in turkey)
1 Can tomato soup
1 Can cream of mushroom soup
1 ½- 2 Cups shredded cheese
1 Tablespoon chopped onion
Garlic salt and pepper

Preheat oven to 350. Boil egg noodles until al dente, about 10 minutes. Meanwhile, brown the hamburger with chopped onion, garlic salt and pepper. Drain pasta, put in 9 x 13 baking dish. Add hamburger, mushroom soup, tomato soup and ¾ of the shredded cheese. Mix well and top with remaining cheese. Cook in oven about 30 minutes until flavors join.