Compiled Recipe – Million Dollar Spaghetti Casserole

Million Dollar Spaghetti Casserole

* 3 cups noodles (cooked spaghetti)
* 28 ounces spaghetti sauce
* 8 ounces cream cheese
* ¼ cup sour cream
* 1 cup cottage cheese
* ¾ cup shredded cheddar cheese

1) Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish.

2) In a mixing bowl, combine cream cheese, sour cream and cottage cheese. Beat until smooth.

3) Layer bottom of baking dish with 1/2 with cooked spaghetti noodles. Spoon cheese mixture over noodles. Then, add a layer with 1/2 of spaghetti sauce. Repeat layers.

4) Top off final layer with cheddar cheese.

5) Bake uncovered for 30 minutes or cheese is melted and bubbly.

* This pasta recipe is a cheesy, gooey and hearty. Turn up your pasta with this amazing casserole.

* Start up this recipe with a cooked spaghetti. A whole wheat spaghetti will work too.

* Make sure that your cream cheese is softened before beating it together with the cottage cheese and sour cream mixture. You may also use low fat cream cheese and cottage cheese for this recipe.

*Yields 8 servings. You may also serve smaller portions for more people.


Compiled Recipe – Beef Stroganoff Soup

Beef Stroganoff Soup

* 2 pounds stew meat
* 2 Lipton onion soup mix (packets)
* 64 ounces beef broth
* 4 tbsp. Worcestershire sauce
* 16 ounces sliced mushrooms
* 2 cups egg noodles
* 2 cups sour cream

* Spray slow cooker with vegetable spray. Place meat on the bottom. Add soup mix, beef broth and Worcestershire Sauce, and mushrooms and cook for 6 hours on low. Five to Ten minutes before serving add noodles and cover again. Stir in sour cream and half and half and serve.

* Beef Stroganoff Soup has a fabulous spin on a classic recipe, packed with flavor and absolutely delicious. It is best served on a cold weather.



Compiled Recipe – Melt In Your Mouth Caesar Chicken

Melt In Your Mouth Caesar Chicken

* 4 boneless skinless chicken breasts
* 1 cup Caesar salad dressing (creamy)
* ½ cup sour cream
* 1 ½ cup grated parmesan cheese

1) Heat oven to 375F and spray the inside of an 8″ x 11″ baking dish with cooking spray.

2) If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1″ thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.

3) Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breast then sprinkle grated Parmesan cheese on top.

4) Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.

5) Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 160F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.

6) If desired, garnish with chopped parsley.




Compiled Recipe – Low-Carb Twice Baked Cauliflower

Low-Carb Twice Baked Cauliflower

* 1 head cauliflower
* 4 oz. cream cheese (cut into cubes)
* ½ cup sour cream
* ¼ cup green onions (minced)
* ¼ cup grated parmesan cheese (fresh)
* 6 slices bacon (or more , cooked until very crisp, fat blotted with paper towel and then crumbled)
* 1 cup sharp cheddar cheese (grated)

1) Preheat oven to 350F/180C. Spray a glass casserole dish with olive oil or non-stick spray. Cut out stem and core from cauliflower, and cut into small pieces. Cook in a large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks.

2) While cauliflower is cooking, cook the bacon and crumble, slice green onions, cube the cream cheese, measure sour cream, and measure Parmesan. Mix cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon into the drained cauliflower.

3) Spread evenly in a 1.5 Quart Glass Casserole Dish. Sprinkle with cheddar cheese and reserved bacon. Bake 20-25 minutes covered, or until hot and bubbly. Remove the lid and bake about 10 minutes more, or until the cheese is slightly browned. Serve hot.






Compiled Recipe – Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)

Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)


* 1 head cauliflower
* 2 tbsp. heavy cream
* 1 tbsp. butter
* ¼ cup sharp cheddar cheese
* 1 tbsp. chipotles in adobo sauce (or more chopped, canned)
* ¼ tsp. garlic powder
* salt
* pepper

* ½ cup salsa verde
* ½ cup sour cream
* ½ cup tomatoes (chopped raw)
* ¼ cup pickled jalapenos (chopped, optional)
* 1 cup sharp cheddar cheese



* Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave-safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six-eight minute on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, chipotles, and garlic powder. Puree until smooth. Season with salt and pepper to taste.

1) Spread the puree in an 8 x 8 casserole dish. Spread on the sour cream, then the salsa verde. Sprinkle the chopped tomatoes and jalapenos on top. Cover with the shredded cheese.

2) Bake in the oven for 30 – 40 minutes at 375 degrees (F), or until the cheese is golden brown and bubbling. Cool for 5 minutes before serving.




Compiled Recipe – Bistro Breakfast

Bistro Breakfast

* 8 ounces mushrooms (stem and pieces, divided)
* ¾ cup sour cream (divided)
* 6 strips bacon (cooked and sliced, divided)
* ¾ cup Swiss cheese (grated, divided)
* 6 eggs (divided)
* salt
* pepper
* paprika

1) Preheat oven to 350°F. Spray the 3 ramekins with non-stick cooking spray. Drain the can of mushrooms and squeeze out any extra water in them. Divide amongst the 3 containers.

2) Next, layer each ramekin with ¼ cup sour cream, 2 strips of diced bacon, and then ¼ cup Swiss cheese.

3) Top each with 2 eggs and sprinkle with salt, pepper and paprika to taste.

4) Bake for 20-25 minutes until eggs are done on top.






Compiled Recipe – Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchilada

* 5 ounces cream cheese (room temperature, use reduced fat)
* ¼  cup sour cream
* 10 ounces enchilada sauce
* ¾ cup shredded cheddar cheese (divided)
* ¾ cup shredded Monterey Jack cheese (divided)
* ½  cup cotija cheese (shredded, or more of the above cheeses)
* 2 cups chicken (cooked, shredded; use a rotisserie chicken)
* 1 cup frozen corn kernels  (thawed, or canned,  but drain it first)
* 4 ounces diced green chilies
* ½ tsp. chili powder
* ¼ tsp. cumin
* salt
* pepper
* 4 scallions (thinly sliced)
* 8 flour tortillas (8-inch, use whole wheat)

1) Preheat oven to 325 degrees. Spray a 9×13 dish with cooking spray.

2) In a large bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup each of cheddar and Monterey Jack cheese.

3) In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chilies and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

4) Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.

5) Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheeses. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.


Compiled Recipe – Oreo Cheesecake Bars

Oreo Cheesecake Bars

* 24 Oreo cookies (regular variety)
* 2 tbsp. unsalted butter (melted)
* 12 oz. cream cheese (at room temperature)
* 1 cup granulated sugar
* 3 eggs
* 1/3 cup sour cream
* 1 ½ tsp. pure vanilla extract
* 15 Oreo cookies (Triple Double, coarsely chopped)

1) Preheat oven to 325°F;. Line an 8×8-inch square baking pan with foil, allowing it to hang over two sides of the pan to create “handles”.

2) Prepare the Crust: In the bowl of a food processor, pulse 24 Oreos until they are turned into fine crumbs. Drizzle the melted butter over top and continue to pulse until the butter is evenly distributed and all of the crumbs are moist. Add the cookies crumbs into the prepared baking pan and press into an even layer (I usually use the bottom of a measuring cup for this process). Bake in preheated oven for 10 minutes (leave the oven on).

3) While the crust is baking, prepare the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.

4) Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until fully incorporated.

5) Gently fold in the chopped Triple Double Oreos. Pour the batter over the prepared crust, smoothing it into an even layer with a rubber spatula. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.

6) Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.

7) To serve, lift the cheesecake out of the pan using the foil handles. Slice into bars and serve.

*If you’re feeling fancy, top the cheesecake with a layer of ganache or your favorite chocolate frosting.

*Store covered Oreo Cheesecake in refrigerator for up to 4 days.



Compiled Recipe – Corn and Pimiento Loaf

Corn and Pimiento Loaf

* 1 cup all-purpose flour
* ½ cup cornmeal, fine
* 1/8 cup sugar
* 1 ½ tsp. baking powder
* ½ tsp. baking soda
* 1 tsp. salt
* ½ cup vegetable oil
* 1/3 cup sour cream
* 1 large egg
* ½ cup corn kernels, drained
* 1 piece canned pimiento, drained and chopped roughly

1) Pre-heat oven to 350◦F. Grease a 9×5-inch loaf pan with vegetable oil. Mix together all-purpose flour, fine cornmeal, sugar, baking powder, baking soda, salt, vegetable oil, sour cream, egg, canned corn kernels and canned pimiento in a medium bowl until well combined.

2) Pour into prepared baking pan and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.


Compiled Recipe – Zucchini Pancakes with Salmon and Scrambled Egg

Zucchini Pancakes with Salmon and Scrambled Egg

* 8 eggs
* ¼ cup sour cream
* 1 tsp salt
* ¼ tsp black pepper
* 3 tbsp butter
* 2 tbsp chives, chopped
* ¼ cup smoked salmon, sliced
* 2 pancakes
* sourdough bread
* tom yao sprouts

1) Break eggs into a bowl. Whisk in sour cream, salt and pepper.

2) In a saute pan, heat butter until bubbling. Pour in eggs. Using a spatula, mix eggs continuously to make sure they cook uniformly. Before eggs fully cook and set, mix in chives and smoked salmon.

3) Serve scrambled eggs together with pancakes and toasted sourdough bread, if desired. Garnish as desired.