Good morning and Happy Friday!!!! Today is Weekend Potluck and we have some delicious recipe features to share with you!!! South Your Mouths Seafood Salad was the most viewed recipe from last weeks potluck, so congrats Mandy!! Our hostess for the week ...


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Seafood Salad & Weekend Potluck #256

Good morning and Happy Friday!!!! Today is Weekend Potluck and we have some delicious recipe features to share with you!!! South Your Mouths Seafood Salad was the most viewed recipe from last weeks potluck, so congrats Mandy!! Our hostess for the week is me and I'm sharing my recipe for Old Fashioned Cheesy Chicken Spaghetti!  This recipe is a huge hit in our house, so I hope you'll give this recipe a try! 

If you're new to Weekend Potluck here's a little run down. Weekend Potluck  is a place where each week food bloggers come to link up their favorite recipes! Every Friday we share the most viewed recipe from the previous weeks potluck, features that caught our eye and new recipes shared for the current potluck (click on the recipes at the end of this post). Make sure to check back throughout the weekend because new recipes are always added. I hope everyone has a wonderful weekend. Now lets take a look back at last week's favorites. 

 The Recipe with the most views was 
Seafood Salad by South Your Mouth 

 Recipes that caught our eye 
Retro 7-Up Salad by Cherry & Spice

 
Mini Chicken & Waffles by Living on Cloud Nine




Hostess Recipe



Your Hostesses



Remember when you link up,  it shows up on all four blogs, plus...


♥ We TWEET, We PIN, We LIKE ♥


First a little Housekeeping! If you're a blogger and wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions. Please link up to your exact recipe post and not the home page to your blog. Also link back to Weekend Potluck in your post so everyone can find the fun.   



     


Baked Spaghetti - Lasagna

A comforting baked Spaghetti-Lasagna with plenty of favor using Red Gold® diced tomatoes.  
Growing up as the youngest of four, I have many fond memories of being part of a large family. My parents had a stable income, but once the bills were paid there wasn't much extra for anything else. My brothers and I wore plenty of hand-me-downs, we packed our lunches for school and shared just about everything you could think of. Most of all I remember that we never went without and we were always happy.  

My parents didn't have a lot of extra money for eating out so when one our birthdays rolled around mom always cooked our favorite meal. I always chose spaghetti and my brother always picked Lasagna. I hated Lasagna and my brother hated spaghetti, but we always ate what we were served and we never complained. 

Oh, how I wish we would of had this delicious Baked Spaghetti-Lasagna instead because my brother and I could of enjoyed both of our favorites all-in-one dish. I guess you could call this recipe spaghetti-lasagna or glorified baked spaghetti. Either way my family loves this meal.  

The original recipe called for jarred spaghetti sauce, but I prefer to use a homemade meaty marinara sauce. I used to shy away from homemade spaghetti sauce because I could never get the flavor right. Well, all that changed several years back when I found Red Gold® Diced tomatoes with basil, garlic and oregano. 

These diced tomatoes are absolutely the best canned tomatoes I had ever purchased and were a real game changer when it came to making my favorite Italian dishes. Red Gold® is a family-owned Midwestern company that makes the freshest tasting tomato products.  I love these canned tomatoes so much that my pantry is packed full of a variety of Red Gold® products.

My children know their way around the kitchen pretty well, especially now that they're older. My son is 13 and loves to cook, but my daughter isn't as interested as she used to be. Even though it isn't her favorite thing I still try and get her involved in the kitchen whenever I can because I know one day she will thank me.

Most times the hardest part is getting her in the kitchen, but once she gets going she has a lot of fun. The other night Mackenzie made this delicious Spaghetti-Lasagna recipe from start to finish and it turned out wonderful. So without further ado, let's get started on this easy spaghetti-lasagna meal.  

To start, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute until the onion is translucent. Add the ground beef and cook until browned, breaking the meat up as it cooks. Drain off any grease. 



Add the beef broth, crushed tomatoes, diced tomatoes, sugar and spices. Bring the mixture to a boil, reduce heat to medium, cover and simmer for 30-40 minutes. 

 
While the sauce simmers, cook the spaghetti per package directions for al dente pasta. Drain the pasta and set aside. Mix the cottage cheese, sour cream and cream cheese in a medium size bowl until well blended.  Preheat oven to 350 F degrees. When the sauce is done assemble the spaghetti-lasagna. 

To assemble spray a 13 x 9 inch baking pan with non stick spray. Place three slices of butter in the bottom of the baking pan. Layer half of the noodles over the butter. Spread the cheese mixture over the spaghetti noodles using a spatula. 

Layer the remainder of the spaghetti noodles over the cheese mixture. Place the last three tablespoon of butter on top of noodles. Spread the spaghetti sauce mixture evenly over the top. Cover with foil and bake at 350 degrees for 30 minutes. 

Remove foil, sprinkle with Italian cheese blend or Mozzarella cheese and bake an additional 15 minutes. 

Remove from oven and serve warm with a garden salad and crusty french bread.  I hope your family loves this meal as much as mine does. 



Spaghetti - Lasagna 

1 - tablespoon olive oil 
1/2 - of a small onion, chopped
1 - garlic clove, minced

1 - pound lean ground beef or ground turkey  
1/2 - cup beef broth 

1 - (15 ounce) can Red Gold® crushed tomatoes 
2 - (14.5 ounce) cans Red Gold® diced tomatoes basil, garlic and oregano
1/2 - tablespoon sugar 
1 - teaspoon Italian Seasoning
salt and black pepper to taste 

8 - (ounces) dry spaghetti noodles (4 cups cooked)
6 - tablespoons butter (cut into one tablespoon portions)
2 - cups shredded Italian Cheese Blend or shredded Mozzarella cheese

Cheese filling recipe:
3/4 - cup small curd cottage cheese
3/4 - cup sour cream 
4 - (ounces)  cream cheese

Instructions:
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute until the onion is translucent.

Add the ground beef and cook until browned, breaking the meat up as it cooks. Drain off any grease. 


Add the beef broth, crushed tomatoes, diced tomatoes, sugar and spices. Bring the mixture to a boil, reduce heat to medium, cover and simmer for 30 - 40 minutes (giving the sauce time to reduce). 

While the sauce simmers, cook the spaghetti per package directions for al dente pasta. Drain the pasta and set aside.  

Preheat oven to 350 F degrees. Mix the cottage cheese, sour cream and cream cheese in a medium size bowl until well blended.  

When the sauce is done assemble the spaghetti-lasagna. To assemble spray a 13 x 9 inch baking pan with non stick spray. Place three slices of butter in the bottom of the baking pan. 

Layer half of the noodles over the butter. Spread the cheese mixture over the spaghetti noodles using a spatula.

Layer the remainder of the spaghetti noodles over the cheese mixture. Place the last three tablespoon of butter on top of noodles.

Spread the spaghetti sauce mixture evenly over the top. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil, sprinkle with Mozzarella cheese and bake an additional 15 minutes. 


servings: 6 -8
inspired by: The Cupcake Theory


Hot Tomato, Bacon and Chicken Pasta 
One Pot Spaghetti with Meat Sauce

Hearty Stuffed Pepper Soup 
American Goulash

Creamy Baked Ziti
Easy No Boil Lasagna


For more Red Gold deliciousness follow along on Facebook, Twitter, Instagram and Pinterest. 

This is a sponsored post, created in partnership with Red Gold® Tomatoes.  All opinions above are my own. #RedGold #ABettertomato #kidsgetcooking #spon

     


Creamsicle Fluff & Weekend Potluck #255

Good morning and Happy Friday!!!! Today is Weekend Potluck and we have some delicious recipe features to share with you!!! Creamsicle Fluff was the most viewed recipe from last weeks potluck. I love a good fluff salad and I love creamsicles, so I can't wait to make this recipe. Our hostess for the week is Melissa from Served up with Love and she's sharing her Top 10 recipes from 2016!  


If you're new to Weekend Potluck here's a little run down. Weekend Potluck  is a place where each week food bloggers come to link up their favorite recipes! Every Friday we (the hostesses) share the most viewed recipe from the previous weeks potluck, features that caught our eye and new recipes shared for the current potluck via a link party. 

Make sure to check back throughout the weekend because new recipes are always being added to the potluck. I hope everyone has a wonderful weekend. Now lets take a look back at last week's favorites. 

 
The Recipe with the most Views  
Creamsicle Fluff by Served up With Love 

 
 Recipes that caught our eye! 
Best Ham Salad by Dad What's for Dinner     


Slow Cooker Beef Noodles by Recipes that Crock 

 This weeks Hostess Recipe 
Top 10 recipes of 2016 by Served up with Love   


Your Hostesses


Remember when you link up, it shows up on all FOUR blogs. Plus...
We Tweet, We Pin, We Like!

(A little Housekeeping) If you're a blogger and wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions. Please link up to your exact recipe post and not the home page to your blog.
  1. ADD A LINK BACK HERE  from your post so that others can find the fun. When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested.
  2. We want this to be a fun and rewarding experience for everyone! Please use the title of your recipe in the name/description box By linking up, you are granting us permission to use one photo of your recipe with an appropriate link back should your recipe be featured.



Want to stay connected & up to date with Mommy's Kitchen? Don’t forget to follow me on Facebook, Instagram, Twitter & Pinterest! Mommy's Kitchen is also mobile, click HERE to download the FREE Official Mommy's Kitchen iPhone App.

     


Mini Jalapeño Popper Rolls

Bite size Jalapeño Popper Rolls stuffed with cream cheese, fresh jalapeños and crumbled bacon. For even more cheese flavor, use a combination of cream cheese and shredded cheddar cheese.
Are you looking for an easy appetizer for your next party or football get-together? Today I'm sharing these easy Mini Jalapeño Popper Rolls that I think you're going to love. These easy rolls start with frozen dinner rolls stuffed with cream cheese, fresh jalapenos and crumbled bacon. Everything you love about traditional jalapeno poppers, but inside mini fluffy yeast rolls. 

This recipe is quick, easy and no one will even suspect that you used frozen bread dough. I have to say as much as I love baking from scratch, I also love taking shortcuts. If you don't have the time or patience to make homemade bread dough then, Rhodes Frozen Dough is your secret weapon. 


Rhodes bread and roll dough have all the flavor and texture of homemade dough, but without all the fuss of making it from scratch. I love using frozen dough to make dinner rolls, pizza, monkey bread, bread sticks, holiday breads, sweet rolls and dumpling bites.  

Really, any entree, bread or dessert that requires scratch dough. If you're looking for a deliciously easy appetizer for your next potluck, party or football get-together these mini popper rolls are perfect. I highly recommend doubling this recipe because these bite size rolls tend to disappear quickly. 

If you would like to get this recipe, pop over to the Rhodes Out of The Oven Blog where I'm guest posting today, and sharing the full recipe with step by step instructions on how to make these easy mini appetizer rolls.     


Click Here for the full recipe and instructions.

For more Rhodes deliciousness follow along on FacebookPinterestInstagramTwitter and You Tube.




♥ Save or Pin this Recipe for Later ♥


This is a #sponsored post on behalf of Rhodes Bread. I'm a contributing blogger on Rhodes "Out of the Oven Blog" & Rhodes Kids Baking. I've been compensated for my time and efforts in creating this post. All opinions are my own. #Rhodesbread  #Frozendough 


     

Beef and Bean Enchilada Dip {Skillet Recipe}

Everything you love about beef and bean enchiladas in a quick and easy skillet dip recipe. 
Happy almost New Year!!! Since tonight is New Years Eve dinner will be all about a variety of appetizers, finger foods, portable snacks and dips. I guess you could say I'm making a little of everything to please all my guests.  

I have my triple crock pot on the counter simmering away with a 
meaty queso cheese dipbarbecue little smokies and a hot corn dip. I'm also serving ham and cheese sliders, hot wing drumsticks, maple sausage balls, a fruit tray and this Beef and Bean Enchilada Dip.   

This quick and easy dip has everything you love about enchiladas in a warm ooey-gooey dip filled with ground beef, chili beans, and cheese. I used Bush's Kidney Chili Beans to make this dip, but I think Black bean chili beans or Pinto chili beans would work just as well in this recipe. 

Have you seen the new Bush's Chili Bean Varieties? I've been using Bush's original chili Pinto beans for as long as I can remember, so I was pretty excited when Bush's expanded their chili bean line with three new bean varieties. 

Each one is simmered in a mild chili sauce with the perfect blend of chilies, spices, garlic and onions. Bush's new chili beans are perfect for casseroles, chili, dips, nachos, soup, stew, chowders and more. I hope you'll give this dip recipe a try at your next potluck, party or football get-together.  Have a happy and safe New Year everyone!!!  

Now let's get started on this easy recipe. Over medium heat, brown the ground beef in a medium size skillet, breaking up the meat as it cooks. Add the chopped onion and garlic and cook until the onion is translucent and the ground beef is cooked through. Drain off any grease. Drain the green chiles and add to the meat mixture. 

Add the seasonings, enchilada sauce and chili beans. Stir to combine. 

Bring the mixture to a boil, reduce heat to low - med and simmer until the mixture cooks down (about 10 minutes). 

Sprinkle the cheese on top and cover skillet for 10 minutes (leave the burner on low). 



Uncover and serve immediately with tortilla chips for dipping. 


♥ Save or Pin this Recipe for Later ♥



Beef and Bean Enchilada Dip 

1/2 - pound lean ground beef, browned
1/4 - of a small onion, chopped
1 - clove garlic, minced
1 - 4 ounce can chopped mild green chiles, drained
1/8 - teaspoon cumin
1 - teaspoon chili powder
salt and pepper, to taste 
1 - cup mild red enchilada Sauce 
1  1/2 - cup shredded Monterey Jack or Colby Jack cheese 
Tortilla Chips for dipping

Over medium heat, brown the ground beef in a medium size skillet. Break up the ground beef as it cooks.

Add the chopped onion and garlic and cook until the onion is translucent and the ground beef is cooked through. Drain off any grease. 

Drain the green chilies and add to the meat mixture. Add the seasonings, enchilada sauce and chili beans. Stir to combine. 

Bring the mixture to a boil, reduce heat to low - med and simmer until the mixture cooks down (about 10 minutes). 

Sprinkle the cheese on top and cover skillet for 10 minutes (leave the burner on low). 

Uncover and serve immediately with tortilla chips for dipping.  

servings: 8 - 10

Cook's Note: If you love chicken enchiladas try bush's white chili beans, roasted chicken, a green chile enchilada sauce and Monterey Jack cheese to make a cheesy chicken enchilada dip. 

If you're looking for more ways to use Bush's Chili Bean's, check out this recipe for Barbecue Chicken Chili  and Skillet Chicken Enchilada Pasta


Visit Bush's Beans  for more recipe inspiration and follow along on FacebookTwitterPinterest and Instagram!

This is a sponsored post written by me on behalf of Bush's Beans. I've received samples and compensation for my time and efforts in creating this post. All opinions are my own. #bushbeans #bushschilibeans #spon

     

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