Twice Baked Potatoes

Bake the desired amount of potatoes. (I cheat and bake them in the microwave, 4 mins each) Once baked, slice of a small piece of the top of each potato, about 1/2". Scoop the flesh out of each potato and place into a bowl. Mash the potato flesh with a fork. Add 1 tbsp butter and 1 tbsp sour cream for each potato. Also sprinkle in some salt and pepper. You can add whatever additional add ins you desire. Bacon bits and cheddar cheese are standard. Once mixed, scoop the potato mixture back into each potato shell. It will mound over the top. Top with additional shredded cheese. Bake for an additional 10 minutes to crisp up and melt cheese.


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Bacon Macaroni and Cheese

Today is my sons 9th birthday. :) He absolutely LOVES bacon so when I saw this idea on the cover of Family Circle, I knew I had to make my own version for him. Here it is:

Bacon Mac and Cheese

Fry up a lb of bacon, then finely chop when cool. Meanwhile, cook 1 lb pasta. Prepare 2 batches of white sauce EXCEPT substitute bacon grease for a portion of the butter. (Just measure the bacon grease when the bacon is done cooking, add melted butter to equal the full amount needed.) Melt either 1 1/2 c. shredded cheddar cheese or 16 American cheese slices into the white sauce. Place the pasta into a 13x9 dish and mix in the cheese sauce and the bacon. Shred an additional 1/2 c. cheddar cheese over the top. Bake at 350 for 10-15 mins or until bubbly and the cheese is melted.


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Chicken Spaghetti

I feel bad even posting a recipe like this because it seems so simple that anyone can make it! BUT I also know that I am ALWAYS on the look out for more recipes that are easy but delicious, and that definitely describes this chicken spaghetti! If you don't have any leftover chicken on hand, you will have to cook some up, but this meal will still be ready in a snap. And promise me that if you don't make it a habit to have some cooked chicken on hand for quick and easy meal preparation, you will check out these posts (planned-overs and roasted chicken) and start now! Help me help you people!


Shred up 2 cups leftover chicken. Heat 1 tbsp oil in a large skillet. Slice half a green pepper and saute in oil over med-high heat with 2 minced garlic cloves until tender crisp. Add a 26 oz can spaghetti sauce, the shredded chicken, 1 tsp crushed red pepper flakes and 2 tbsp chopped fresh Italian parsley. Cook just until heated through and flavors are blended. Serve over spaghetti or any type of pasta.


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