PAULA DEEN BAKED SPAGHETTI WITH CREAM CHEESE RECIPES

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CLASSIC BAKED SPAGHETTI RECIPE - FOOD.COM



Classic Baked Spaghetti Recipe - Food.com image

I looked everywhere for an easy baked spaghetti that did NOT use mushrooms or cream of mushroom soup (husband is allergic). I am happy to say I found it. You could add mushrooms, green pepper, olives, etc. to this dish for added variety, but I like it just the way it is! This makes a great family meal...just add a tossed salad and some garlic bread, and dinner is ready in about an hour.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces thin spaghetti
1 lb ground beef
1 teaspoon minced garlic
1 (26 ounce) can spaghetti sauce
2 cups finely shredded mild cheddar cheese
1 tablespoon oregano

Steps:

  • Preheat oven to 350.
  • Cook noodles in boiling water; drain.
  • Meanwhile, brown ground beef and garlic over medium heat; drain.
  • Combine browned ground beef, spaghetti sauce, and oregano.
  • Spray a casserole dish with cooking spray.
  • Place 1/3 of noodles in bottom of dish.
  • Top with 1/3 of spaghetti sauce mixture, and 1/3 of cheese.
  • Repeat twice, ending with cheddar cheese.
  • Bake at 350 for 25-30 minutes.

Nutrition Facts : Calories 515.9, FatContent 26.5, SaturatedFatContent 13, CholesterolContent 92.3, SodiumContent 559.9, CarbohydrateContent 35.6, FiberContent 1.8, SugarContent 6.1, ProteinContent 32.2

RED VELVET CAKE RECIPE | FOOD NETWORK



Red Velvet Cake Recipe | Food Network image

Bake this classic Red Velvet Cake recipe from Food Network for a layered, cocoa-spiked dessert with cream cheese frosting.

Provided by Food Network

Categories     dessert

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans

Steps:

  • For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
  • Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
  • In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
  • Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
  • Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
  • Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
  • For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
  • Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

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