3/4 lb. spaghetti, uncooked
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed (Next time I’m trying 2-3 oz.)
2 Tbsp. Grated Parmesan Cheese
COOK spaghetti as directed on package.
MEANWHILE, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.
This recipe was tested using Prego Roasted Garlic Parmesan sauce.
Wednesday, April 21, 2010
Sugar Cookie Bars
1 cup butter; room temp.2 cups sugar4 eggs2 tsp vanilla5 cups flour1 tsp salt1/2 tsp soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
Frosting
1/2 cup butter; room temp1/2 cup shortening1 tsp vanillapinch of salt4 cups powdered sugar5 Tbsp milkfood coloring (if desired)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
Frosting
1/2 cup butter; room temp1/2 cup shortening1 tsp vanillapinch of salt4 cups powdered sugar5 Tbsp milkfood coloring (if desired)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.
Market Street Au Gratin Potatoes
3 large russet or baker potatoes, peeled and sliced thin (1/8″)
1 1/2 cups smoked Gouda cheese, grated
1 1/2 cups heavy whipping cream
salt (I used kosher) and white pepper to taste (approximate 1/2 tsp. each)
Slice potatoes. Do not rinse! Mix sliced potatoes in a bowl with whpping cream, salt, pepper and cheese until everything is incorporated.
Layer in a 9″x13″ baking dish no more than 1″ thick. Cover with foil and bake for one hour at 350 degrees. (I sprinkled them with dried parsley before serving)
1 1/2 cups smoked Gouda cheese, grated
1 1/2 cups heavy whipping cream
salt (I used kosher) and white pepper to taste (approximate 1/2 tsp. each)
Slice potatoes. Do not rinse! Mix sliced potatoes in a bowl with whpping cream, salt, pepper and cheese until everything is incorporated.
Layer in a 9″x13″ baking dish no more than 1″ thick. Cover with foil and bake for one hour at 350 degrees. (I sprinkled them with dried parsley before serving)
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