Tuesday, October 26, 2010

Tasty Tuesday Mexican Spaghetti

Ever start to fix dinner without having a clue what you're going to make? That happens to me more and more these days. I'd had the jars of the peppers and tomatoes in the fridge for a good while, and I finally did something with them out of desperation. The hamburger was in the freezer, the spaghetti in the cabinet, and I'd bought the cheese sauce not knowing why. This was the result. It was very easy and Budley seemed to think it was darn good.


Cheesy Mexican Spaghetti

1 lb ground beef
1 tsp Odobo seasoning (mixture of salt, pepper, garlic powder, and oregano)
2 tbsp roasted bell peppers, chopped
2 tbsp sun-dried tomatoes, chopped
1 23 oz jar Tostitos salsa con queso, medium (I used about 3/4 of the jar)

Season the ground beef with the Odobo seasoning and brown in a large skillet over medium high heat. Add peppers and tomatoes. Continue cook until juices have evaporated. Spoon off fat and add the cheese sauce. Cook until heated through. Serve over spaghetti.

Tuesday, October 19, 2010

Tasty Tuesday Jalapeno Artichoke Spinach Dip!

A few weeks ago, I took the night off from writing and everything else that was happening in my life and sat down and watched Food Network all evening. One recipe caught my attention, and though exact measurements weren't given and I can't remember which show I saw this on, I scribbled down the basic ingredients. Sunday night, I put my culinary skills to the test and devised my own version.

I would have taken a picture of the whole thing, but it disappeared too quickly. With some Ritz crackers, it was dinner for me and Budley. Suffice it to say, we did NOT go away hungry, and the warmed-up leftovers were even better!

Jalapeno Artichoke Spinach Dip


Coat 2 good-sized jalapenos with a little olive oil and roast on a cookie sheet at 4oo degrees until the skin is browned and the peppers are soft. Remove caps and chop.

Mix with:

One 14 oz can artichokes, drained and chopped
2-3 oz fresh spinach, chopped
6 oz cream cheese
6 oz ricotta cheese
3 oz Parmesan cheese
1/2 tsp salt, pepper, and garlic powder mixture (Paula Deen's House Seasoning)

Mix well and top with another 2 oz Parmesan cheese and sprinkle with the House Seasoning.
Bake in a greased baking dish (I used a souffle dish) at 375 for about 30 min, or until hot and bubbly and the cheese on top is lightly browned. Serve with the crackers or chips of your choice.

Tuesday, October 12, 2010

Tasty Tuesday Pepperoncini Beef!

Donna sent this one, and I tried it out a few days ago. It's almost as yummy as the hunk!

Pepperoncini Beef Sandwiches (12 servings) You won't won't be saying where's the beef? It's right where we like it. In the buns. Add a nice cheese slice. Delicio!!!


  • 1 (3 pound) beef chuck roast
  • 4 cloves garlic, sliced
  • 1 (16 ounce) jar pepperoncini( Tuscan peppers or Italian sweet peppers)


  1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
  2. Cover, and cook on Low for 6 to 8 hours.

Tuesday, October 5, 2010

Tasty Tuesday Cheeseburger Soup!

Donna has sent us another scrumptious recipe!


  • 1/2 pound ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup chopped celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 tablespoons butter
  • 3 cups chicken broth or (2 cups broth 1 can Beer).
  • 4 cups cubed potatoes
  • 1/4 cup all-purpose flour
  • 2 cups cubed Cheddar cheese(I like Sharp Cheddar)
  • 1 1/2 cups milk
  • 1/4 cup sour cream


  1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
  2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
  3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
  4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.