Ingredients:
1 (16 ounce) package Barilla uncooked rotini pasta
1 (25 ounce) jar marinara sauce
3 cups water
1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
2 cups Kraft shredded mozzarella (or Italian blend) cheese
Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish

Instructions:
Preheat oven to 425 degrees F.
In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover; stir.
Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
Enjoy!!

Source : allrecipes.com

Ingredients
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5×9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.

Credit: Susan Recipe

Ingredients
8 oz. Shrimp peeled and deveined
2 Large chicken breasts cut into pieces
2 Links of andouille sausage cut into slices
6 Tbsp. Butter divided
3 Tbsp. Cajun seasoning divided
1 tsp Ground thyme
1 Onion chopped
1 Bell pepper chopped
1 lb. Linguini cooked and drained
⅓ C. Of the pasta cooking liquid reserved
1 C. Heavy whipping cream
1 Can Diced tomatoes
2 tsp. Minced garlic
Salt and pepper to taste

Instructions
Heat 2 Tbsp. butter in a skillet over medium high heat and saute the shrimp with 1 Tbsp cajun seasoning until cooked through. Remove and set aside.
Add the sausage to the skillet and saute until browned. Remove and set aside.
Place 2 Tbsp butter into the skillet and saute the chicken pieces with 1 Tbsp of cajun seasoning until cooked through. Remove and set aside.
Put the remaining 2 Tbsp of butter into the skillet and saute the onions and peppers over medium heat until softened.
Stir in the garlic and reserved cooking liquid. Saute for 30 seconds.
Mix in the heavy whipping cream, diced tomatoes and thyme as well as salt and pepper to taste. Simmer until the sauce thickens.
Add the meat back to the skillet as well as the linguini noodles. Stir to combine well and serve.

Credit: SusanRecipe

Ingredients
2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
1/2 cup chopped cooked chicken breast meat
1/2 cup egg noodles

Directions
In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

Credit: Susan Recipe

Ingredients:
1 Rib Eye steak
1/2 Ib. shrimp
1 tsb. slap yo momma
1 tsb old bay
1 tsb. pepper
1 1/2 tsp. Onion powder
1 tsp. Garlic powder
1 1/2 tsp. ground cumin
2 tsp. paprika
1/2 tsp. red pepper flakes
2 tsp. cayenne pepper sauce
1/2 small onion (chopped)
5 garlic cloves
3 cups of water , add 4 if you want the
extra broth
2 tsp. chicken better than bullion
1/2 lemon
1 1/2 tsp.
1 1/2 pack of Ramen noodles
Seasoning for the steak
2 tsp. salt
1 tsp. pepper
3 tsp. garlic pepper
3 Tbsp . Butter
3 garlic cloves

Directions:

1. Season your steak with salt,pepper,and garlic pepper. Place a cast-iron pan on medium-high heat. Add some olive oil. Once the oil heats up. add your steak. Let it cook for 3 minutes, then flip it over. Add your butter and garlic. Once your butter melts, baste your steak while it finishes cooking for another 3 minutes. Once done, take your steak out of the pan and let it sit for about 10 minutes before thinly slicing it.
2. Next, add your better to a pot on medium heat.Once butter melts, add your onions and garlic. Let that sauté for about 1minute, then whisk in your seasoning. Turn your heat down to low medium and let simmer for 2 minutes. Stir occasionally.
3. Next, add in your shirmp. Cook for 3 minutes, then take your shirmp out and set to the side. Next, add your thinly sliced steak. Cook for 1 munite, then take your steak out and assigned it to the side. Make sure you only take the meat out and not the rest of the seasoning.
4. Add water and your chicken better than bullion to the pot and mix well . Turn your heat to medium-high. Once the water comes to a boil, add in your Ramen. Let that cook until your ramen is done. Add your meat to the pot and give everything a nice stir: Squeeze some lemon juice over them and serve.

Credit: Susan Recipe

Ingredients
1 lb lean ground beef
1 small onion, chopped
1 (10.5 oz) can cream of mushroom soup
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 (4 oz) can mushrooms, drained
2 cups macaroni, uncooked
2 cups sharp cheddar cheese, grated
Kosher salt and freshly ground black pepper, to taste
See also Open-Faced Pizza Burgers

Preparation
Preheat oven to 350°F and grease a 2-quart casserole dish with butter or nonstick spray. Set aside.
Cook macaroni 1 to 2 minutes less than package directions call for, drain, and set aside.
In a large skillet, season beef with garlic powder, thyme, salt, and pepper and brown with onions until cooked through and onions are tender.
Stir in soup, milk, and mushrooms and season to taste.
Arrange half of meat mixture into bottom of baking dish. Layer with half of the macaroni and half of the cheese. Layer once more with remaining meat and remaining macaroni.
Bake uncovered for 20 minutes. Top with remaining cheese and bake until cheese is bubbly and golden brown, about 10 minutes more.

Recipe adapted from The Southern Lady Cooks.

Ingredients:
– 6 tbsp salted butter
– 1 tbsp garlic minced
– 2 tbsp all-purpose flour
– 1 1/2 cup heavy whipping cream
– 1 1/2 cup whole milk
– 1 cup parmesan cheese shredded
– 1 teaspoon garlic powder
– 1/2 tsp salt
– 16 oz package fettuccine
– Fresh parsley finely chopped

Instructions:
– Cook pasta per package directions, drain and set aside.
– In a large skillet over medium heat add butter and let it melt. Add minced garlic and garlic powder. Whisk together to combine.
– Sprinkle the flour over the butter and garlic mixture. Whisk together and then slowly add the heavy cream and milk while whisking. Let sauce begin to boil and then reduce heat to low and allow it to simmer for 2-3 minutes.
– Add Parmesan cheese and whisk together.
– Add the cooked and drained fettuccine. Use tongs to toss the pasta in the sauce.
– Garnish with fresh parsley and serve.

Credit: Susan Recipe

Ingredients
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

Directions :

1. Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Credit: Susan Recipe

Ingredients :
1 large chicken
1 onion
1 lemon
1/2 stick butter
2 spriggs thyme
Salt
Pepper
Garlic powder
Onion powder
Poultry seasoning
Red pepper flakes
Ground thyme
Paprika
*Use your judgement as to how much spice according to your tastes

Instructions :
Stuff chicken with the onion cut into four pieces, halved lemon and two thyme spriggs.
Then rub the entire chicken with softened butter and liberally seasoned it with salt, fresh cracked pepper, ground thyme, poultry seasoning, garlic and onion powder, red pepper flake and paprika.
Bake on 450 degrees for 20 minutes until the skin is lightly browned and crisp…..
Then lower temp to 375° and continue to bake for an hour until juices run clear, basting the bird two or three times throughout the process.

Credit: SusanRecipe

Ingredients
1 package of lasagna noodles
1 lb. lean ground beef
2 packages taco seasoning
15 oz. ricotta cheese
1 Egg
green onions
diced tomatoes
sour cream
24 oz. mild Pace salsa
5 c. shredded Mexican style cheese

How to make Taco Lasagna
Step 1:
Prepare the oven. Preheat it to 350 degrees.
Step 2:
Cook the beef until no longer pink. Drain when done, then add in the taco seasoning. Mix well and set aside.
Step 3:
Add the eggs to a bowl along with the ricotta cheese. Stir until incorporated.
Step 4:
Layout the lasagna noodles in a baking dish. For a large lasagna, we use five noodles. Over the lasagna noodles, add a layer of ricotta mixture, beef, 1/3 of the salsa, the cheese. Feel free to add more beef and less ricotta or vice versa. Repeat the same layer twice.
Step 5:
Place the baking dish in the preheated oven and bake the taco lasagna for about 40 minutes, covered. Remove from the oven when done and allow the taco lasagna to cool before slicing.
Step 6:
To serve, slice, and top the taco lasagna with a dollop of sour cream, chopped green onions, and diced tomatoes. Enjoy!

Credit: SusanRecipe