Million Dollar Spaghetti

1 box spaghetti

2 pounds hamburger 

3 cloves garlic

1 medium onion chopped

2 24oz jars spaghetti sauce

1 c. cottage cheese

8 oz. cream cheese 

1/4 c. sour cream

3 c. mozzarella/divided

8 Tbs. butter

(cut in half, 4 TBS cut in slices)

Parsley for garnish(optional)

Cook spaghetti drain. 

Add 4 TBS of butter 

and 1jar of sauce.

Brown hamburger, onion and garlic.

Add spaghetti sauce. 

Set aside.

In a bowl mix together 

cottage cheese, cream cheese, sour cream

and 1/2 c. mozzarella. 

Set aside.

In a 9x13 pan place sliced butter around. 

Spread 1/2 of the spaghetti in the pan.

Next spread cheese mixture.

Then add remaining noodles.

Top with the meat sauce.

Sprinkle remaining cheese over top.

Sprinkle parsley if wanted.

Bake in a 350 oven for 30-40mins.

Let sit 5-10 before serving.

Browned Butter Banana Bars

1/2 c. butter

1 1/2 c. sugar

2 eggs

1 c. sour cream

1 tsp. vanilla

2 c. flour

1 tsp. baking soda

1/4 tsp. salt 

2 mashed medium ripe bananas

Cream together butter and sugar.

Add eggs, sour cream and vanilla.

 Mix all together. 

Combine dry ingredients in another bowl.

Add to wet ingredients. 

Mix until well combined.

Add in mashed bananas. 

Spread evenly onto a greased cookie sheet.

Bake at 350 for 15-20 mins

or until a toothpick comes out clean.

Frosting:

1/2 c. butter 

2 tsp. vanilla

4 c. powdered sugar 

1/4 c. milk

Heat butter over medium heat until barely brown.

Remove from heat and whisk in vanilla, powdered sugar and milk. 

Frost on the cooled cake!

Hawaiian Haystacks

Chicken Gravy:

1 onion diced

2 clove garlic crushed

1/4 c butter

1/4 c flour/gluten free

4 c chicken broth

2 c milk

4-6 chicken breast shredded

Salt and pepper to taste

Saute onion, garlic and butter until clear.

Add flour and mix into a paste. 

Add chicken broth and milk. 

Boil until thickened.

Add shredded chicken.

Salt and pepper to taste. 

Serve over rice.

Topping options:

Green onion

Cheese

Pineapple

Coconut

Tomato

Carrots

Celery

Chow mein noodles

Cinnamon Rolls

Dough:

1 c. milk

4 tbs. butter

3 1/4-3 1/2 c. flour

2 1/2 tsp. yeast

1/4 c. sugar

1/2 tsp. salt

1 egg

Filling:

1 c. brown sugar

1 1/2 tsp cinnamon

1/2 c. butter softened

Icing:

1 1/2 c. powdered sugar

2 tbs melted butter

1/2 tsp vanilla 

1-2 tbs milk

For dough. mix milk and butter in a microwave safe bowl. Melt. Stir and set aside.

In a large mixing bowl whisk together 2 cups flour, yeast, sugar and salt.

Add milk mixture to four mixture along with the egg. 

Mix in mixer until combined for 1 minute.

Add remaining flour only until dough barely leaves the side of the bowl. 

Dough will be very soft and sticky. Very important to not add too much flour.

Continue to knead or mix for 5 minutes. 

Turn dough onto a floured surface and let rise 10 minutes.

Make filling.

Roll dough into a rectangle and 12x14 inches. 

Spread filling onto the entire dough rectangle. 

Roll up from the longer side on the rectangle and pinch edges closed.

Score the roll into 12 equal pieces and the cut in to rolls. 

Place in a greased 9x13 pan. 

Cover with a clean towel and rise in a warm place 30 mins.

Bake in a 350 degree oven.

15-20 minutes or until golden brown.

Make frosting. 

Frost after the rolls cool off and are just warm.  

Enjoy!!

Best Chicken Marinade

1 c oil

1/2 c soy sauce

1/4 c apple cider vinegar

2 Tbs honey

1 tsp hoisin sauce

2 cloves crushed garlic

Pepper

Mix together and pour over chicken in a bag. 

Chill for several hours.

Grill or bake and serve!

Crock Pot Butter Chicken

6 chicken breasts

1/2 onion diced

2 cloves garlic

1 Tbs red curry paste

2 tsp curry powder

1 tsp salt

1 tsp salt

1 tsp turmeric

1/2 tsp ground ginger

14.5 oz can coconut milk

6 oz can tomato paste

1/2 heavy cream-add later

(can use non dairy)

Put chicken into a crock pot.

Mix all ingredients together.

Pour over chicken. 

Cook several hours.

Serve over rice.

Blender Blueberry Protein Pancakes

3/4 c. liquid egg whites

1/3 c. quick oats

1 Tbs. flour

(any kind, I use coconut flour for GF)

1 tsp. coconut oil

1/4 c. blueberries

1 tsp. honey

(any sweetener works)

dash of vanilla

1/3 tsp. baking powder

Mix all together in the blender.

Pour onto hot griddle.

Makes about 3 large pancakes

Enjoy!