TRACY'S KILLER GARLIC BREAD

Look here .......killer-garlic-bread and then go to the market and get all the stuff you need to make this......It's the best....I've made it twice and still amazed it has dill in it.   Who'd ever think to add dill to a garlic bread spread.   Thanks to Tracy this is the best!!!!!

Just remember to make the butter spread early in the day and let it sit to harden up and its ready to go. This is a Tracy original.

1 stick of salted butter
5 cloves garlic, finely minced
1 teaspoon garlic powder
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
pinch of cayenne pepper

one loaf of french or Italian bread 12 inch long by 6 inch wide

Using a small microwave safe bowl, add the stick of butter cut in slices along with the finely minced garlic. Microwave till the butter is melted.   Add the remaining ingredients and mix.  Cover with plastic wrap and put aside.

Ready to put the bread together

One loaf of Italian bread cut in half lengthwise
spread the butter mixture on both side of the cut side of bread
put the two back together and wrap in foil
place on a baking sheet
bake at 350 degrees for about 20 minutes
open up the foil and lay each garlic side up and place under the broiler for a few minutes
Watch it .....don't burn your bread
Cut in serving size and enjoy your Killer Garlic Bread

Andi 

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SPAGHETTI SAUCE WITH SAUSAGE MEATBALLS

Crazy Cooking Challenge with Tina.   This month we were asked to go out in blog land and find a recipe for red sauce and spaghetti.  I found my recipe on a wonderful blog that belongs to Joan.  Joan's blog is Chocolate Chocolate more Chocolate  Who wouldn't like to follow a name like that? Stop on over, take a look around, say hello and see her hearty Meaty Spaghetti sauce on fine china. Joan has decided to use her fine china a few times each month and not keep it in the closet collecting dust.  To make her hubby happy she has finally written the recipe for her spaghetti sauce on paper.  He is happy and so is my hubby....nice comfort food,  a plate of hot spaghetti and meatballs..    Happy Cooking my friends,  Andi 2 TBSP olive oil 1 large onion chopped salt and pepper 1 can (29 ounce ) tomato sauce 1 can (29 ounce) whole tomatoes I use Pastene San Marzano Tomato's   (pureed these if you prefer) 1 can (12 ounce) tomato paste 1/4 cup parmesan cheese 2 tsp italian seasoning 1-2 tsp garlic powder or minced fresh garlic 2-3 bay leaves 1 beef bouilion cube 3/4 to 1 cup water  or beef broth   In a large dutch oven add the olive oil and the onions and  garlic and saute.   Add the cans of sauce, tomatoes and tomato paste.   Add the remaining ingredients and mix well and allow this to simmer all day.  If you are adding sausage or meatballs add them at this time.   Stir frequently and enjoy the smell of simmering red sauce.  Sausage Meatballs Johnsonville Ultimate Meatball 1 egg, lightly beaten 1/3 cup dry breadcrumbs 1/4 cup grated parmesan cheese 1/4 cup milk 1/4 cup finely chopped onion 1 package Johnsonville Mild Italian Saugage Links In a large bowl add the egg and using a fork mix the egg, add the remaining ingredients except the sausage.  Mix everything then remove the sausage from the links and add to the breadcrumb mixture.  Shape this meat mixture into 20 meatballs and lay on a parchment lined rimmed baking sheet.  Bake at 350 for about 20 minutes or till 160 degrees.  Add to the sauce and allow to simmer all day.    In a large dutch oven add the olive oil and the onions and  garlic and saute.   Add the cans of sauce, tomatoes and tomato paste.   Add the remaining ingredients and mix well and allow this to simmer all day.  If you are adding sausage or meatballs add them at this time.   Stir frequently and enjoy the smell of simmering red sauce.   PRINT RECIPE      Thanks for the visit and come back again soon

BAKED PASTA WITH SPINACH & SUN-DRIED TOMATOES

Nothing says comfort more than Pasta. This dish was easy to make and very easy to eat. Love, Love sun-dried tomatoes. So here goes, tomatoes, cheese and spinach...............

Baked pasta with spinach and sun-dried tomatoes
This recipe comes from the magazine
Christmas Cooking  2011
hoffmanmedia


1 (7 ounce) jar sun-dried tomatoes in oil, chopped and the oil reserved
1/2 cup flour
2 cups whole milk
2 cups shredded mozzarella cheese
1 cup crumbled feta cheese
1 tsp salt
1 tsp black pepper
2 cups fresh baby spinach
1 pound rigatoni pasta, cooked according to box directions.

Preheat the oven to 350 degrees. Spray a 3 quart casserole dish with Pam spray.

Cook the pasta per directions on box. Drain and set aside for a bit.
In a large dutch oven, heat the tomatoes with oil from the jar over medium heat. I used my kitchen sheers to cut the tomatoes in pieces. Add flour and stirring well to combine. Cook this 2-3 minutes. Add the milk, stirring to combine. Stir and cook this another 3-4 minutes. Until the mixture is thickened and smooth. Add the mozzarella and feta cheese, the salt and pepper. Add the spinach, stirring well. Then add the cooked pasta. Mix this to coat the pasta well. Pour or spoon into your prepared casserole dish.

Bake until bubbly and lightly browned about 30 minutes. Then sit down and enjoy your dish of comfort.

LASAGNA SUPREME

Lasagna Supreme
Southern Living 1993 Annual Recipes

This lasagna caught my attention because of the ricotta cheese mixture with the sour cream.  I like the ricotta better then using cottage cheese.  You could make this and instead of the 9x13 pan use two smaller pans and freeze, unbaked for another day. 

1 pound of ground beef
1 package (6 mild sausage links) removed from the casings and cut in bit size pieces
2 tbsp olive oil
1 clove garlic, minced
1 small onion
2 (6 ounce) cans tomato paste
1 (16 ounce) can whole tomatoes, un-drained and chopped
1 1/2 cup water
1 tbsp dried basil
1 tsp salt
1/2 tsp dried rosemary
2 bay leaves

In a large dutch oven combine the olive oil, allow to heat a little then add the garlic, onion and saute. Add the ground beef and sausage and cook until no longer pink. Add the remaining ingredients and simmer, uncovered for one hour. Remove the bay leaves.

12 lasagna noodles, cooked according to package directions, drained and put to side to cool.

Ricotta Mixture:
2 large eggs
2 cups ricotta cheese
1 (8 ounce) carton of sour cream
2 tbsp dried parsley
salt and pepper
In a bowl combine the above ingredients and mix well.

Cheese Mixture:
1 cup (4 ounces) of shredded Cheddar cheese
1/2 cup grated parmesan cheese
1/2 cup grated Romano cheese
In a bowl combine the above ingredients and mix.

2 (8 ounce ) packages of mozzarella cheese slices, or use shredded

In a 9x13 inch greased pan lay out 4 cooked lasagna noodles. Cover with 1/3 of the the ricotta cheese mixture, then 1/3 of the grated cheese mixture and 1/3 of your sauce. Lay 1/3 of the mozzarella cheese on top. Repeat this 2 more times ending with sauce. Bake at 375 degrees for 30-35 minutes or until bubbly. A few minutes before it is done layer the remaining mozzarella cheese slices on top and continue to bake for about 5 minutes.

Meatballs with Spaghetti Sauce

williams-sonoma

 1/4 cup of fresh course breadcrumbs
1/4 cup of milk
1/2 pound of sausage
3/4 pounds of ground beef
1 egg
1/2 cup ricotta cheese
1 1/2 cup of Parmesan cheese
1 large shallot
pinch of nutmeg and cloves
sprinkle of marjoram leaves
3 cloves of garlic
1 tsp parsley
salt and pepper

Using a medium size mixing bowl place the bread crumbs in the bowl and add the milk. Allow to set for a few minutes then add the remaining ingredients and mix. Prepare your rimmed baking sheet with parchment paper (easier cleanup) and with a small ice cream scoop, scoop out the meatball mixture which I then use my hands and roll in a ball, place the balls on the parchment paper and bake at 350 degrees till done. Timing will depend on how big you make your meatballs.

I doubled the sauce recipe and with the meatballs left over I was able to make meatball sandwiches the next day.  Sprinkle the sandwich with mozzarella cheese, and broil.   
Not being a wine drinker I purchase Sutter Home Red in a four pack and one bottle is enough for this recipe with a bit left over.   Enjoy
 
Spaghetti Sauce

Ina Garten Food Network
foodnetwork

1 tbsp olive oil
1 cup chopped yellow onion
1 1/2 tsp minced garlic
1/2 cup good red wine, such as chianti 
1 (28) ounce can crushed tomatoes, or plum tomatoes in puree
1 tbsp fresh chopped parsley    (I use dried 3/4 tbsp)
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 tbsp of Italian Seasoning optional

Heat the olive oil in your skillet, add the onions, garlic and saute for about 5-10 minutes. Add the garlic and saute for additional minute. Then stir in the wine over high heat and scrape the bottom of the skillet to get up all the pieces of onion, garlic etc. Continue cooking this until almost all the liquid has evaporated. About 3 minutes. Then reduce the heat and add the remaining ingredients. Allow to simmer at low heat for about one half hour.

Baked Spaghetti

Baked Spaghetti
Paula Deen Best Dishes magazine, Special Collector's Issue
cookingwithpauladeen



1 1 /2 pounds ground chuck ( I used sausage)
1 green pepper, diced
1 onion, diced
2 cloves garlic, minced
1/4 cup water
1 (28) ounce can crushed tomatoes
1 (15 ounce) can diced tomatoes
1 (15) ounce can tomato sauce
1/4 cup chopped fresh parsley
1 1/2 tsp Italian seasoning
1 1/2 tsp Paula Deen House Seasoning*
1 1/2 tsp Paula Deen Seasoned Salt**
1 1/2 tsp sugar
8-10 ounces of angel hair pasta (I used thin spaghetti)
1 (8) ounce package Cheddar cheese, shredded
1 (8) ounce package mozzarella cheese, shredded
cook thin spaghetti or angel hair pasta ( I cooked ala dente) drain and set aside.

In a skillet brown onion, green pepper, garlic and sausage or ground chuck till done. In a larger dutch oven add the remaining ingredients, adding the sausage mixture and bring to a boil then reduce heat and simmer for 30 minutes. Stir occasionally.
Mix the 2 kinds of cheese and set aside.

In a good size casserole dish put 1/3 of the sauce in the bottom of dish. Add 1/3 of the sauce and top with 1/2 of the spaghetti. Top with 1/3 of the cheese. Do this layering again and end with the sauce. Cover casserole dish with foil or cover. Save the remaining cheese to be placed on top later. Bake at 350 degrees for about 40 minutes. Remove from oven and top it with the remaining cheese, return to oven for 10-15 minutes until the cheese is melted Remove from oven and allow to sit on counter for about 10 minutes before serving.
* Paula's house seasoning is 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder.

** I just used regular seasoned salt