Henri's Cheese Bread Spread

Yum!! This is a recipe that we got a million years ago, or at least, a very long time ago, when I worked at Henri's, a restaurant in Longview, WA that is no longer in business.  But, their cheese bread lives on!

Henri’s Cheese Bread Spread

5 oz. romano cheese, grated

5 oz. sharp cheddar cheese, grated

1 lb. butter, softened

1 t. Garlic powder (or to taste)

Dash of Worcestershire sauce

Mix ingredients together. Store in refrigerator.

To serve: Bring to room temperature, spread on French bread. Broil until golden.

OR- It is now sold already made for you! It is available at CheeseButta. Yum!

Recipe shared by Robin.

Whole Food Plant-Based Spaghetti

Whole Food Plant-Based Spaghetti

Ingredients: 1 Tbsp olive oil 1 small onion, finely chopped 3 garlic cloves, minced 1 orange or yellow bell pepper 1 can mushrooms 3-4 yellow and/or green summer squash (zucchini) 2 Handfuls fresh spinach (3-4 cups?) Handful fresh whole basil leaves to taste (1/4 cup?) 1 can diced tomatoes 2-3 small cans tomato sauce (depending on how runny you want the sauce) Salt / pepper to taste Whole wheat spaghetti

Cooking Instructions: 1.   Begin cooking onions, garlic, and salt/pepper in olive oil. 2.   Gradually add peppers, mushrooms, and squash.  3.   When vegetables are soft, add spinach and basil.  4.   When greens are wilted, add diced tomatoes and tomato sauce. 5.   Simmer for 5 to 10 minutes until desired consistency. 6.   Serve over your favorite pasta.

Notes: You can always substitute other vegetables, herbs, and spices.    The important thing is to add a good variety of colors and flavors.  Have fun!

Recipe shared by Kacey and Amy.

Sheila's Spaghetti Sauce

This is the spaghetti sauce that we had all of the time when I was a child. It is the one that I made all of the time as my own children were growing up. It is a great spaghetti sauce! It is best when made and then refrigerated overnight. The flavors are so much stronger when heated the next day...trust me on this! I know my spaghetti sauce!

The picture is from cookingclassy.com.

Grandma Brinkerhoff’s Spaghetti Sauce

1 lb. hamburger

1 8oz. can tomato sauce

1 6oz. can tomato sauce

1 10oz. can tomato soup

1/8t. garlic

1t. Italian seasoning

1/2t. salt

1/8t. pepper

1t. chili powder

1/2t. sugar

1 bayleaf

Brown hamburger in a large saucepan.  Add remaining ingredients and mix well. Cook on medium heat until boiling. Turn heat to low and simmer for 30 minutes to 1 hour. The longer it can simmer, the better the sauce will be. Serve over cooked spaghetti noodles or desired pasta.

Recipe shared by Robin.

Pizzetti

I found this recipe on pinterest, of course! We had it tonight for dinner and we LOVED it! Jay had two helpings and I had to have another taste as I was cleaning up and putting things away after dinner. Try it! I think that you will love it, too.

I made the casserole tonight with corn spaghetti noodles from Whole Foods and we really liked it. It held together better than the brown rice spaghetti noodles that we tried last week.

The author, Shauna, says that she also has created a vegetarian pizza style casserole, with mushrooms, onions, green pepper, etc.

This is the post from thebestblogrecipes.blogspot.com.

Pizzetti [Pizza & Spaghetti Casserole]

by SHAUNA {THE BEST BLOG RECIPES} on JANUARY 15, 2013

It’s pizza….  It’s spaghetti….  It’s Pizzetti!

A couple of years ago we were making one of our favorites, spaghetti when we realized that we didn’t have any hamburger to put in it.  We’re kind of weird and didn’t just want to just eat noodles, sauce and cheese so my husband thought it would be fun to put pepperoni in it.

Glad he had that idea because Pizetti is so good!  

It’s so much fun when you try new things and they turn out to be so good!

Pizzetti Ingredients
1 package regular spaghetti noodles
1 1/2 jars of your favorite spaghetti sauce (we use Rago Old World Traditional)
2 cups shredded mozzarella cheese
1/2 – 1 package pepperoni (depending on how much you want)
2 teaspoons olive oil

Directions
Boil noodles with extra virgin olive oil for amount of time specified on package directions.  Drain and set aside.

Cover the bottom of a 9×13 casserole dish with a light layer of sauce.

Add a light layer of cheese on top of the sauce.

Add a layer of pepperoni on top of the cheese.

Add your noodles on top of the pepperoni.

 Cover your noodles with a good layer of sauce and then top with remaining cheese.

Top with peperoni and place in a 350° oven for 20-30 minutes, or until hot and bubbly.  We then turn on the broiler and let it cook for about 2-5 minutes until the cheese starts to brown… but be careful not to burn the pepperoni.  We keep a close eye on it!

Blot the top of the pepperoni and cheese with a napkin to soak up any excess grease.

Serve and enjoy!

Recipe Source:  Our own creation and named by our daughter Bailey!

- See more at: http://thebestblogrecipes.com/2013/01/pizzetti-pizza-spaghetti-casserole.html#sthash.ucVe4QtG.dpuf

Recipe shared by Robin.