Pizza Spaghetti Casserole

{recipe from here}

Ingredients

12 ounces uncooked spaghetti
1/2 teaspoon salt
1 (1-lb.) package mild ground pork sausage
2 ounces turkey pepperoni slices (about 30), cut in half
1 (26-oz.) jar tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese
1 (8-oz.) package shredded Italian three-cheese blend

Preparation

1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.

2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.

3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

**This was wonderful!! Add a little more sauce than the recipe called for to make it tastier! We will definitely have it again.

Crock Pot Hawaiian BBQ Chicken

{image and recipe from here}

Ingredients:
4-6 Boneless Chicken Breasts (can still be frozen)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained

Directions:
1. Spray the inside of your crock pot with cooking spray.
2. Place chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top.
3. Cook on High for 2-3 hours or Low for 4-6 hours.
4. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.

The Perfect Margarita

Ingredients:
1 12oz can of frozen limeade (thawed)
1 12 oz bottle of Corona or Corona Lite
1 12 oz tequila
1 12 oz Sprite or Sprite Zero

Directions:
Empty can of limeade into pitcher.
Empty beer bottle into pitcher
Fill limeade can with tequila and empty into pitcher.
Fill limeade can with Sprite and empty into pitcher.
Thow in some ice and stir.
Enjoy!

*Be warned, these are a little strong!

5 Cup Salad

Ingredients:
1 cup sour cream
1 cup coconut
1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup miniature marshmallows

Directions:
Mix all ingredients together and chill about one hour.

Too Much Chocolate Cake

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.


**This was easy to make and absolutely delicious! A special thanks to my blog friend, Jenn, for the idea!

Cajun Chicken Pasta

Recipe from: Pioneer Woman

Ingredients:
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Directions:
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

The Verdict: Terrible. It needs sauce. Neither one of us wanted to eat it. Two thumbs down.

Pork with Apples and Stuffing

Recipe from: Simply Made...with Love

Ingredients:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (21 oz.) apple pie filling
6 boneless pork chops (1-1/2 lb.), 3/4 inch thick

Directions:
1. HEAT oven to 375ºF.PREPARE stuffing as directed on package.
2. SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
3. BAKE 40 min. or until chops are done (160ºF), uncovering after 30 min.

This recipe was yummy! Fred even said, "You can put this on the list of things I will eat again." Delicious!