I was going to change the name of this dish to just ‘spaghetti casserole’ because (before I made it) I thought that calling it Million Dollar Spaghetti was a bit pretentious. Well, as you can tell, I didn’t change the name. That’s because, yeah, Million Dollar Spaghetti is the perfect name for it.
If you close your eyes and take a bite of this spaghetti you’ll almost think you are eating lasagna. Actually, it’s very close in flavor to my mom’s easy lasagna, a recipe I make and devour regularly. Spaghetti sauce, Italian sausage, pasta, a little Italian seasoning and plenty of cheese. What’s not to love?
Million Dollar Spaghetti was a huge hit in our house. We were sad when the last piece disappeared. But not super sad since we knew it won’t be long until we make this again. And again.
You can easily change this recipe up to meet your own tastes. Maybe add some fresh mushrooms in when you cook the sausage. Or a few bell peppers. For me, a pinch or two of red pepper flake is always a good idea too. You don’t have to use an expensive jarred spaghetti sauce, either. Good ole Prego (I used Italian Sausage and Garlic) works just great!
Yeah, this is how BBQ beans are done. When you need a big batch of beans that’ll knock everyone’s socks off, these peach BBQ beans are it. Sure, I’ve smoked baked beans before and I’ve soaked dry beans overnight and gone through all the hassle. No hassle here. Just great BBQ bean flavor, with a little sweetness from peaches added in. Nice and different, and definitely delicious. If peaches aren’t your thing, substitute canned apple pie filling instead. Or make two batches, one peach and one apple and amaze all of the guests at your next (big!) party.
It has been a long, long time since I have made Shake’N Bake pork chops. They were a staple in my bachelor days. I also recall my mom making Shake’N Bake chicken or pork chops back when I was knee-high to a grasshopper. Honestly, I’d forgotten all about it until the other day when I came across a copycat recipe for Shake’N Bake. I instantly flashed back to the pork chops of years passed, and thought… boy, I really need to make those again. So I made the copycat of the mixture, but of course I had to add my own little twist. That twist came in the form of great, spicy smokey chipotle powder. What a great addition. I so loved these pork chops. Even better than I remember. I didn’t go crazy adding the chipotle. I wanted just enough to get a hint of smokiness. I hint of heat. Subtle is what I was after and that’s what I ended up with.
After making a big batch of slow cooker Mexican chicken I knew what was next. Burritos. But not just regular ole burritos. Burritos filled with spicy, tender, juicy chicken,topped with a a fantastic creamy sauce full of cheese and fire-roasted green chiles. Served garnished with tomatoes, avocado and chopped cilantro. These baked smothered chicken burritos made for a fantastic dinner.
I loved that these burritos have a bit of crunch to them, thanks to spending a few minutes under the broiler. You don’t have to get them super crunchy, or crunchy at all, but it adds a nice textural contrast to the moist soft chicken.
I rarely eat baked potatoes as a side. Instead, I prefer to cook up a big ole Russet potato, load it up with all of my favorite toppings, and eat it as the main course. They are truly one of my favorite foods. I like my potatoes done perfectly, with a slightly crunch skin. If I’m cooking them indoors, in the oven, I follow the recipe for the Best Baked Potatoes. They always come out fantastic.
This time I decided to see if I could get the same great results cooking potatoes on my Char-Broil Big Easy. And boy, did I ever get great results. These potatoes were as great as (if not a bit better than) the potatoes made in the oven. Creamy insides, slightly crunchy skin, just absolutely perfect.
I didn’t want to bury the flavor of these great baked potatoes, so I topped them simply: a bit of crumbled cooked bacon, a little butter, a dollop of sour cream, cheese, and a few green onions. Perfection.
Rinse the potatoes under cold water and brush off any dirt. Dry well with a paper towel.
Pierce each potato 4 times with a sharp knife.
Lightly brush the potatoes with oil.
Sprinkle some salt onto a plate and roll the potatoes in the salt.
Place potatoes into the Big Easy cooking basket.
Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
Sometimes you just need a quick, easy, fun dinner. We often make pizzas on French bread and either grill them or bake them in the oven. This time we decided to try something new and make tortilla pizzas. They turned out fantastically crunchy and very tasty.
Make sure you don’t use too much sauce or your tortilla pizzas will get soft and soggy. You can bake them for a few minutes before adding the toppings to help crisp them up, or use a pizza stone.
We used our homemade pizza sauce when we made these pizzas. I think it’s the best sauce ever. It takes a little bit of time to put together, but it is oh so worth it. I usually make a very big batch and freeze some so I always have it on hand for a great, quick dinner like these tortilla pizzas.
This is the first time I’ve cooked with the new Philadelphia savory garlic cooking creme, and I have to say, I was pretty happy with the end result. The flavor is definitely there. If you know someone that isn’t a fan of cauliflower, this creamy garlic-cauliflower bake side dish will change their minds in one bite.
Who would’ve thought… who would’ve known…. that oven-baked hot dogs could be soooo good? Maybe it was because I was just jonesin’ for a hot dog, but a glance outside made me realize that a grilled dog just wasn’t in my future. These baked ones came out just great!
Here are they are just before getting cheesed and baked.And… the money shot! I think these would be great for a party, kids or not!
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