Spaghetti Pie
“An easy baked pasta dish. Great for potluck dinners. Freezes well.”
1 (6 ounce) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese

2 eggs, beaten

1 pound lean ground beef

1/2 cup chopped onion

1/4 cup chopped green bell pepper

1 clove garlic, minced

1 (14.5 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1 teaspoon white sugar

1 teaspoon dried oregano

1 cup cottage cheese

1/2 cup shredded mozzarella cheese


Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.

Preheat oven to 350 degrees F (175 degrees C).

In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.

Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.

Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.


Homade Twix Bars

8 oz. Waverly Crackers

1 cup butter

1/2 cup milk

2 cups graham crums finely crushed

1 cup packed brown sugar

1/3 cup sugar

2/3 cup creamy peanut butter

1/2 cup milk chocolate chips

1/2 cup butterscotch chips


Place 1/3 of the waverly crackers (about 25) in the bottom of an ungreased 9x13x2 inch pan. In a saucepan, over medium heat, melt the butter. Add milk; graham crackers and sugars; bring to boil. Boil stirring constantly for 5 minutes. Pour 1/2 of the mixture over the crackers., carefully spreading to cover. Place 1/2 of the remaining crackers on top of the cooked mixture. Spread with remaining mixture, top with remaining crackers.

In saucepan over low heat, stir peanut butter and chips and spread over top of all…..let set and cut into 1 or 1 1/2 inch squares. These present beautifully!





The Twix are the Striped looking ones.....



The Twix are the Striped looking ones.....


Homemade Snickers Candy


1 c. milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter



1/4 cup butter 

1 c. sugar

1/4 cup evaporated milk

1 1/2 cup marshmallow cream

1/4 cup creamy peanut butter

1 ts. vanilla

1 1/2 cup chopped peanuts (salted)




1/4 c. whipping cream

1 ~ 14  oz. bag Kraft Caramels


1 c. milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter


Combine first 3 ingredients in a small saucepan. Stir over low heat until melted smooth. Spread onto bottom of lightly greased 9×13 pan. Refridge until set.


Filling~ melt butter over medium heat, add sugar & milk, bring to a boil and stir for 5 minutes. Remove from heat and add marshmallow cream, peanut butter, peanuts  and vanilla. Spread over 1st layer. Refridge until set.


Caramel Layer~ Combine caramels and cream in small saucepan, stir over low heat until melted and smooth. Spread over filling. Refridge until set.


Combine last 3 ingredients in a small saucepan. Stir over low heat until melted smooth. Spread onto bottom of lightly greased 9×13 pan. Refridge until set.


Cut into 1-1 1/2 inch squares. Enjoy!!!


NUTMEG MELT AWAYS *these are like Russian Tea Cakes*


1 cup butter

1/2 cup sugar

1 tsp. vanilla extract

2 cups flour

3/4 cups grounds almonds *may substitue walnuts if desired*

1 cup powdered sugar

1 TBLS. nutmeg


Cream butter, sugar and vanilla. Gradually add flour. Mix well. Stir in almonds. Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheet. Bake at 300 degrees for 18-20 minutes or until bottoms are lightly browned. Cool on wire racks. Combine powdered sugar and nutmeg. Gently roll cooled cookies in mixture.


Navy Bean and Ham Soup

This will warm your insides and satisfy the hungriest member of your family!

This will warm your insides and satisfy the hungriest member of your family!

This soup smells absolutely wonderful while it is simmering! It’s perfect for cold Northwest winters! It’s FULL of fiber too! Very easy to make and oh so filling! Satisfying all the way around……

1 Nice Big Ham Hock

3 Cups Chopped Ham

1 Onion diced

1 Package Dried Navy beans (16 oz.)

3 qts. water

2 scoops Watkins Mushroon Soup Base

2 scoops Watkins Onion Soup base

Rinse navy beans, drain and put in large soup pot on stove. Add water, ham hock, chopped ham, onions and soup base. Bring to boil and turn heat down to simmer. Let simmer for 3 hours. Remove ham hock and serve with corn bread or dinner rolls.

Note: The Watkins Soup base is something I’ve been using now for about 6 years. I have a friend who is a Watkins distributor so it’s easy for me to get and I just keep buying it. You could substitute any brand of soup base you prefer. It can often be found in bulk food sections of your local grocery stores…..extremely cost effective, as is the whole recipe!


Amish Bread Pudding

Comfort Food At It's Best!

Comfort Food At It's Best!


Bread pudding is a dessert that was born of necessity long ago. It was a recipe cooked up by thrifty homemakers to use every bit of leftovers in interesting ways to feed their families. This bread pudding, from an old Amish cookbook, is absolutely incredible.

It is definitely a comfort food, and can be made richer with cinnamon sauce or caramel sauce. You can also substitute berries in place of the raisins for a delicious change of pace. It is a fairly basic bread pudding recipe, but it is truly the soul satisfying treat that most people crave. Nothing beats warm bread pudding on a cold or rainy night.

2 cups whole milk or 2 cups half & half ( I use Coconut Milk)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)


1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce


1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt


Mix everything together and bring to a boil for 3 – 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.


2 Responses to “Recipes Galore”

  1. trustinghim4ever Says:

    OMGOSH Rosie!

    This is one of our families all time favorites! My Italian grandmother used to make this for us and my mother did too! I can tell that it was intended to use up left over spaghetti noodles but what a total success! We love it here and I serve it often…especially when we have guests over…..let me know if you try it and what your family thinks ok!


  2. Rose Stading Says:

    Hmmmmm!!!!! This sounds scrumptious, Deb!!!! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s