Spaghetti Bake with Cream Cheese

Spaghetti Bake with Cream Cheese and Layered

Serves 8 to 10.
  • 1 pound ground beef
  • 1/2 cup chopped green bell peppers, chopped
  • 1/2 cup chopped onion
  • 1/2 cup mayonnaise
  • 16-ounce spaghetti sauce
  • 1/4 cup Parmesan cheese
  • 1 (7 ounces) package spaghetti, cooked and drained
  • 1 cup Cheddar cheese, grated
Preheat oven to 350 degrees F. Lightly butter a 2-quart casserole dish and set aside.
In a skillet over medium heat, brown the ground beef with the chopped pepper and onions. Drain off any excess fat.
Add the mayonnaise, spaghetti sauce, and parmesan cheese to the skillet, and cook for another 2 or 3 minutes over a low heat setting to warm the mixture through.
Meanwhile, cook the spaghetti, and drain it well.
Place half of the cooked spaghetti in the bottom of the prepared casserole dish. Pour half of the meat and sauce mixture over the pasta and sprinkle with half of the grated cheddar cheese. Repeat the process to complete the second, top layer.
Bake for 30 minutes. Serve warm with a side salad and garlic or cheesy herb bread.

Mrs. Field's Blue Ribbon Chocolate Chip Cookies

Source: Mrs. Fields' Cookie Secrets
Yield: about 3 1/2 dozen
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (packed) dark brown sugar
  • 1/2 cup sugar
  • 1 cup butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 12 ounces semi-sweet chocolate chips
Preheat oven to 300 degrees F.
Mix flour, baking soda, and salt; set aside.
Mix sugars together thoroughly in a large bowl. At medium speed, add butter just till well mixed. Add eggs and vanilla; mix till blended. Do not overbeat. At low speed, add flour mixture and chocolate chips until barely mixed.
Drop onto an ungreased cookie sheet, 2 inches apart using rounded tablespoonsful. Bake 18 to 22 minutes or until light brown. Remove immediately to cool surface.