Baked Spaghetti

This is a perfect fall meal. It makes a ton, but it's great as leftovers! You could also just halve the recipe and make it in an 8x8 pan. From Taste of Home

These are the alterations I do:

1-1/2-2 jars of meatless spaghetti sauce

low fat cottage cheese

Ingredients 

• 1 package (16 ounces) spaghetti
• 1 pound ground beef
• 1 medium onion, chopped
• 1 jar (24 ounces) meatless spaghetti sauce
• 1/2 teaspoon seasoned salt
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups (16 ounces) 4% cottage cheese
• 4 cups (16 ounces) part-skim shredded mozzarella cheese

Directions

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
• In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
• Place half of the spaghetti mixture in a greased 13-in. x 9-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
• Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.

Chicken and White Bean Stew

This is one of the best White Chicken Chili recipes I have tasted. It's from Better Homes and Gardens and its for crock pot.

Ingredients
2 pounds skinless, boneless chicken breasts
2 tsp. ground cumin
1/8 tsp. black pepper
1 Tbls. olive oil
2 jars bottled alfredo sauce
1 15 oz. can Great Northern White beans, rinsed and drained
1 cup chicken broth
1/2 cup chopped red onion
1 4 oz. can diced green chile peppers, undrained
4 cloves garlic, minced
1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese(optional)

Directions
1. Cut chicken into 1 inch pieces(I do this while still partly frozen). Sprinkle chicken with cumin and black pepper. In a large skillet cook chicken, half at a time in hot oil over medium heat until browned. Place chicken in a 3-1/2 or 4 quart slow cooker. Stir in Alfredo sauce, beans, broth, onion, chile peppers, and garlic.

2. Cover and cook on low heat setting for 4 to 5 hours or on high heat setting for 2 to 2-2 1/2 hours. If desired, sprinkle each serving with cheese and/or parsley.

Coconut Cream Bars with White Chocolate Cookie Crust

These are to die for!!

Cookie Crust
1 cup softened butter
1 1/2 cups brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 cups oats
1 tsp. baking soda
1/2 tsp. salt
1 cup flaked coconut
1 cup white chocolate chunks

Filling & Topping
2 packages coconut cream pie pudding mix (3.9 oz.)
3 cups milk
2 cups heavy whipping cream
1/3 cup powdered sugar
1/2 cup coconut

Cookie Crust
In a large mixing bowl, cream together butter and sugars for a few minutes until light and fluffy. Add eggs and vanilla; beat until combined. Add flour, oats, baking soda, and salt. Stir until mixed well. Fold in coconut and white chocolate chunks. Press evenly into a 13xo pan. Bake 15-20 minutes at 350 degrees until lightly golden brown on the edges. Let cool.

Filling and Topping
In a large mixing bowl, beat together pudding and milk. Let chill in refrigerator. In a separate bowl, beat whipping cream until soft peaks form. Stir in powdered sugar. Pour chilled pudding on cookie crust, then top with whipped cream. Sprinkle coconut over the top. Chill until ready to serve.

Super Yummy Raspberry Cheesecake bars

Super Yummy Raspberry Cheesecake Bars

1st place in the LDS Living Dessert Bar Contest

By Vida Lake: San Angelo, Texas

1 pouch sugar cookie mix (17.5 oz)

1/2 cup firm butter

2 packages softened cream cheese (8 oz. each)

1/2 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

1 egg 

1 can raspberry pie filling (21 oz.)

Pour dry sugar cookie mix in a large bowl. Cut in butter until mixture is crumbly and coarse. Set aside 

1 1/2 cups of mixture to use later as topping. Spray 13x9 pan with cooking spray and press the rest of mixture flat in the pan. Bake at 350 degrees for 10 minutes.

Beat together cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat with an electric mixer on medium until smooth. Spread the cream cheese mixture evenly over baked crust. Spread raspberry pie filling evenly over the cream cheese mixture. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over the top.

Bake 35-40 minutes at 350 degrees or until crumbs on top are a light, golden brown. Let it cool for 30 minutes and then chill in the refrigerator for about 2 hours. When firm, cut into bars.

Enjoy!