Million Dollar Spaghetti

1 lb. of Ground Beef
1 can of Spaghetti Sauce
8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
8 oz. of Noodles
Bag of Sharp Cheddar Cheese

First: Go ahead and put your over on 350. Boil the noodles. While they are boiling go ahead and mix up the cream cheese, sour cream and cottage cheese in a separate bowl. Cook hamburger and drain it if needed. Pour the spaghetti sauce over it in the pan. Slice the butter into 8-10 slices. Take 4-5 slices of your butter and put them in the bottom of your casserole dish, then layer HALF of the noodles in the bottom of the dish on top of the butter. Pour the creamy mixture on top of the noodles and spread it around evenly. Then add the rest of your noodles and spread around evenly and put the remaining slices of butter on top of those noodles. Then pour the meat sauce on top and spread evenly. Sprinkle with pepper and any spices you like on Italian food (Italian Seasoning). Now place that awesome casserole in your oven for 30 minutes. After those 30 minutes take the dish out and put the cheddar cheese on the top and put it back in the oven for 15 minutes to melt the cheese and serve with French bread or a salad.

Inside Out Hamburgers

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 8

Ingredients
1/2 pound of ground beef
Worcestershire sauce
1 Egg
1/3 packet of dry onion soup mix
1/2 tsp of black pepper
2/3 cup of cheddar cheese
1 roll of crescents

Instructions
Preheat oven to 375

In a skillet heat a small amount of oil and brown meat. Drain excess fat.

In a medium size bowl mix – 1/2 cup of cheese, onion soup mix, couple drops of Worcestershire sauce, pepper; meat.

Unroll the crescents. Place a rounded tablespoon of the meat mixture towards the larger end of the crescent dough

Roll – I personally made them into little pockets.

Place crescents onto a cookie sheet lined with parchment paper.

Brush the tops of the dough with an egg wash ( simply break and egg in a bowl and whisk egg until well blended and 1 tablespoon of water to the mix).

If desired, sprinkle the remaining cheese on top of the egg wash and bake for 10 – 15 minutes.

Enjoy!

Malibu Chicken

Ingredients

3 egg yolks
2 cloves garlic, minced
4 boneless, skinless chicken breast halves
6 Tbsp. butter
1 c. Panko bread crumbs (Japanese bread crumbs)
1 c. grated Parmesan cheese
1 Tbsp. dried parsley
1 Tbsp. garlic powder
½ Tbsp. salt
1 Tbsp. ground black pepper
4 slices black forest ham
4 slices Swiss cheese

CREOLE MUSTARD SACUE:

2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey

Instructions

Mix together the creole mustard sauce ingredients and refrigerate.

In a small bowl, beat egg yolks with garlic. Place chicken and egg mixture in a large Ziploc bag, squeeze
out all the air and seal tightly. Refrigerate for at least 4 hours, or overnight if possible.

Preheat oven to 400 degrees. Melt butter and pour into bottom of a 9x13 baking dish. Mix together the
bread crumbs and Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in
crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over the top.

Bake for 15 min on each side or until chicken is no longer pink and juices run clear. Top each piece of
chicken with ham and slice of Swiss cheese. Place back in the oven for about 5 min or until cheese is
melted. Remove from oven and serve with Creole Mustard Sauce.

These also make GREAT sandwiches or wraps the next day, just cut it into strips.