million dollar spaghetti

1 lb of ground beef

1 jar of spaghetti sauce

8 oz of cream cheese

¼ cup sour cream

½ lb cottage cheese (equals 1 cup)

½ cup butter (1 stick)

1 pkg spaghetti 16 oz

Grated cheddar cheese

How to make it :

Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until

ready to assemble.

Combine the cream cheese, sour cream and cottage cheese until well blended.

Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce.

Put a few slices of butter into a 9x13 pan then pour half of your spaghetti noodles on top.

Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.

Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of

the noodles.

Pour your spaghetti and meat sauce on top of your noodles.

Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated

cheese on top and return to the oven for 15 minutes to allow cheese to mel

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Best Banana Bread

1/2 cup butter

1 cup sugar

2 eggs, beaten

4 bananas, finely crushed

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla

How to make it :

Cream together butter and sugar.

Add eggs and crushed bananas.

Combine well.

Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.

Pour into greased and floured loaf pan.

Bake at 350 degrees for 60 minutes.

Keeps well, refrigerated.

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The Pioneer Woman’s Cinnamon Rolls

Ingredients

1 quart Whole Milk

1 cup Vegetable Oil

1 cup Sugar

2 packages Active Dry Yeast

8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour

1 teaspoon (heaping) Baking Powder

1 teaspoon (scant) Baking Soda

1 Tablespoon (heaping) Salt

3 cups (to 4 Cups) Melted Butter

2 cups Sugar

Generous Sprinkling Of Cinnamon_

MAPLE FROSTING:

1 bag Powdered Sugar

2 teaspoons Maple Flavoring

½ cups Milk

¼ cups Melted Butter

¼ cups Brewed Coffee

⅛ teaspoons Salt

How to Make It

Directions: Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (edited to say 375 instead of 400, as The Pioneer Woman now suggests) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

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