Baked Ziti with Sausage

This recipe is from the February 2014 issue of Southern Living magazine. It is super yummy. I used rigatoni because the grocery store was out of ziti. The recipe makes 8 servings.           Baked Ziti with Sausage 12 ounces uncooked ziti pasta 4 ounces pancetta, diced 1 large onion, chopped 3 … Continue reading

Spaghetti Pie

This recipe is slightly adapted from page 140 of the Junior League of Owensboro, Kentucky’s cookbook, To Market To Market. the recipe makes 6 servings.       Spaghetti Pie 6 ounces dry spaghetti 2 tablespoons butter 1/3 cup grated Parmesan cheese 1 pound ground Italian sausage 1 medium onion, chopped 1 (8 ounce) can … Continue reading

Roasted Red Pepper and Goat Cheese Alfredo

This recipe is modified from a recipe on the blog, Lauren’s Latest. It is really good. The recipe makes 4 servings.         Roasted Red Pepper and Goat Cheese Alfredo 2 whole red bell peppers 2 tablespoons olive oil 1  onion, diced 2 cloves garlic, minced 1 cup half & half 4 ounces garlic … Continue reading

Tomato Basil Lasagna Rolls

This recipe is from page 128 of the October 2013 of Southern Living magazine. It is really yummy. The recipe makes 10 rolls.       Tomato Basil Lasagna Rolls 10 uncooked lasagna noodles 1 cup finely chopped sweet onion 2 teaspoons olive oil 3 garlic cloves, minced and divided 1 (24 ounce) jar tomato-and-basil pasta … Continue reading

Spinach Pie

This recipe is adapted from page 26 of the Southern Living 2000 Annual Recipes cookbook. It makes 6 servings.           Spinach Pie 1 refrigerated pie crust 1 (10 ounce) package frozen chopped spinach, thawed 2 tablespoons butter 1 small onion, chopped 1 small red bell pepper, chopped 4 garlic cloves, minced … Continue reading

Spaghetti with Lemon and Toasted Walnuts

This recipe is yummy and easy. It is from page 62 of the December 2013 issue of Vegetarian Times magazine. It makes 4 servings.             Spaghetti with Lemon and Toasted Walnuts 1 cup walnut halves 1/2 cup freshly grated Parmesan cheese 1/4 cup olive oil 1/4 cup lemon juice 2 … Continue reading

Eggs Italiano

Ok, I admit it, this is not my picture. The picture is from Eating Well’s website. This recipe is from the March/April 2007 issue of Eating Well magazine. It is an excellet brunch recipe. The recipe makes 4 servings.           Eggs Italiano 1/4 cup distilled white vinegar 2 teaspoons extra-virgin olive … Continue reading