The Ranch Kitchen's Chicken Spaghetti Family Portion Sized Recipe & 200th Post!

For years I've shared my recipes that will feed a crowd. Crowds, large family gatherings and learning to cook from a mom and Granny who fed my brothers and all their friends was normal for me.

My - The Ranch Kitchen's Chicken Spaghetti is no exception and for years usually the only time I make this huge batch recipe is for our Hereford family friends at our cow shows.

The Ranch Kitchen's Chicken Spaghetti

It sounds like a funny joke for someone who advocates for beef to showcase one of her favorite recipes being that with the main meat being chicken!  But chicken it is and my The Ranch Kitchen's Chicken Spaghetti has become a main dish that is expected at gatherings in the winter at the National Hereford Show in Fort Worth, the Houston Jr. Livestock Show for our Gilmer FFA kiddos and then it's a must for one meal during our National Junior Hereford Shows wherever we land across the USA each summer.

This meal is easy to make in large roaster ovens where we easily feed not just our Texas friends, but sweet family friends and guest from across the US.  If you ask my daughter's friends what meal they associate with me, it's this simple dish.  And on the rare occasion that I didn't make this during a cattle show, it's the first thing I hear about and asked just where is it?!!

So tonight as I sit to FINALLY get my recipe on my site with the family portion sized recipe, please know that although I'm used to making it for a crowd, this recipe paired down is just as good.  It will still make a large amount, but will freeze and hold over well for a few days if you just can't eat it all in one sitting as we say in the south!

In this recipe you can use chicken from a can for ease or baked chicken you cook yourself.  I prefer to bake my chicken and shred or chop into chunk sized bites.  I also will never again make the mistake to use cheaper variety thin spaghetti noodles as you only want a good 'named' quality brand that will remain firm and not become mushy. So pay the extra few cents on the noodles and you'll thank me later.

My husband is not particularly a cheese lover in anything, but he loves the addition of Velvetta Processed Cheese in this recipe.  If you want it cheesier, then add more...but only add a little at a time until you get the chicken spaghetti to the consistency you want.

To reheat this dish you can use your trusty microwave or add a cup of chicken broth to a non-stick stove top pan to warm it all back up the next night.

So without further delay and with much prodding from my dear friends for a smaller quantity recipe for my most sought after recipe here on the site that for some crazy reason I've never placed on it.....here you go!  My middle daughter Bethany once made this for her Hereford friends at Texas A&M with the large recipe found her on the site.  She had made so much, that they ate it literally for a week and then much to my surprised pawned it off on a few of her guy friends at the end of the week six days later!  I sure hoped it was still worthy of eating and the boys fared well after it being in the fridge for that long!  Kids!  Glad they enjoyed it, but about scared me to death!

Click here for the recipe for
The Ranch Kitchen's Chicken Spaghetti

So eat your heart out! Share the recipe and remember that nobody said cooking had to be hard!  It's a meal like this that I have made innumerable friends with, made someone feel welcome and given them a taste of The Ranch Kitchen!

Enjoy and I hope you will make this recipe for my The Ranch Kitchen Chicken Spaghetti real soon!

If you like it, please share, comment below or on The Ranch Kitchen's Facebook, Pinterest and Instagram.  To keep seeing my post on these sites you have to click to like or share to keep it current on your feed.  Sadly new settings on these sites limit pages like mine in visibility unless I pay for my post...which is pretty costly!

As always thanks for following my site, being an inspiration to me to keep on blogging and for trying out my recipes!

In closing, as I write my 200th post for The Ranch Kitchen site...it is very, very appropriate that this The Ranch Kitchen's Chicken Spaghetti be the one! I honestly can not believe I've hit this mark!

So as they say...it's been fun....it's been real...and I thank you all from the bottom of my heart for following The Ranch Kitchen!  Life's an adventure and it's meant to be lived!

Alise Nolan 

Company Potatoes

Inspiration can come from anywhere, anytime and anyone.  This recipe today came from Good Shepherd Medical Center's cafeteria probably about fifteen years ago.  You'll probably think why post this recipe as it's so simple?  However, I find I get in a rut sometimes and when I see a simple recipe my 'light' turns on. 

Back then I boiled a lot of red potatoes with lots of butter. I don't do that now and their variation I think is healthier than mine and one I serve often for friends who come to dinner. 

I usually use green onions with the tops chopped in this potato dish as I like the color.  But not having any the other night, I improvised and used our garden 1015 Texas A&M sweet onions. 

So here's my recipe to Company Potatoes.  No more boring boiled red potatoes for my family or yours! 

Alise - The Ranch Kitchen
 

Spaghetti Sauce Goulash

                                 

August....hot, busy, work, both daughters back to jobs and college, and school about to start. Life is full and busy around our house and ranch. We've been blessed and our guardian angels have watched over us this summer as I totalled out my car while sitting at a stop sign (God love that little 88 year old).  We were all unharmed along with the other three cars. Later in the summer we made the nine hour drive home from our National Jr. Hereford Show to yet drive another 5 hours the next day after the youngest had braces put on after teeth removed..(my plan was to do laundry and nurse her and her mouth back to health)!  But an emergency appendectomy was on the slate for our oldest daughter so what does any parent do? You hop back in that car and get there asap! All went well and home again the next day to help both girls recuperate and allow both the parents and the suburban rest! A special thank you to her best childhood friend Kalyn for taking good care of her until we got there!

So now as school begins and I've been so far to a wonderful 3 day writing training with Abydos Literacy Learning.  Only after teaching four days of new and returning teacher inservice last week I've tried my best to cook dinner!  The dish I made a couple of nights ago was with what I had in left my pantry out of desperation. I'll have to say it turned out pretty darn good and will now become a regular until the hubby says to stop making it!  It's pretty economically priced using Italian seasoned frozen ground turkey meat and a dollar can of Hunt's Four Cheese Tomato Sauce with cooked elbow macaroni. As we are still getting fresh zucchini from our garden, I cooked that on the side with a can of Hunt's Chopped Tomatoes with Onions and Bell Peppers.  Using this last of tomato can on the zucchini recipe below is why I had to get creative by using the spaghetti sauce!

Hope you'll try this not so expensive recipe idea.  I layered grated cheddar cheese on at the end on this goulash resisting the urge to pour Tony Chachere's Cajun Seasoning on it! If you are regular on my blog you know how I love Tony C's!!

Spaghetti Sauce Goulash

1 pound Italian Ground Turkey Meat
1 onion chopped
1 -16 ounce can of Hunt's Four Cheese Spaghetti Sauce
2-3 cups water
2 teaspoons Italian Seasoning spice
1 bell pepper chopped, optional
3 cups grated Cheddar Cheese

Brown ground turkey meat and chopped onion in skillet. I prefer to use a Teflon coated skillet. Drain off excess grease. Add elbow macaroni noodles and then Hunt's Four Cheese Spaghetti Sauce and 2 -3 cups water.  You'll want just enough water to cover your noodles and mixture by 1/2 inch. Bring mixture to a boil and then reduce to a low fire (low boil). Cover mixture and stir occasionall.  Cook for about twenty minutes until noodles are fork tender.  Turn off heat, uncover and add 3 cups of cheddar cheese. Allow cheers to melt and then serve with the zucchini recipe below.

Dinner in under minutes!  Yes!  Hot, filling and twice as good the next night!

                                    

Zucchini and Tomatoes

1 small to medium sized zucchini, chopped in one inch quarters
1/2 onion, chopped
1 - 8 ounce can of Hunt's Tomatoes with Bell Peppers and Onions
Garlic salt and Italian seasoning to taste

Slice zucchini and onion and place ina small sauce pan. Add Hunt's Tomatoes and 1/2 cup water.  Cook on medium heat until mixture comes to a boil. Reduce heat to low, season with Italian Seasoning and garlic salt, and continue cooking uncovered for 20-30 minutes or until zucchini and onions are tender. Serve as a side vegetable with any meal.  It's is especially good spooned over cornbread. 

Alise

Grilled Tomatoes with Cheese

One of the last hauls from our garden in the summer of 2013

Grilled Tomatoes with Cheese

Before I tried these grilled tomatoes, I would have thought it was pretty much a crime to smother my fresh, garden tomatoes in cheese and grill them.  But, when you try this simple recipe, you'll understand why. The acidity level remains on these fresh or if you buy organic tomatoes; and the grill brings out that sweetness that you usually only get in the summer.

Make sure you use the non-stick foil or spray your foil with oil before placing your tomatoes on it.  Use any variety of cheese and grill until the cheese is just melted.  I like to season the tops of the tomatoes with garlic salt and pepper before I add my two layers of cheese.

Grilled Tomatoes with Cheese

5 - 6 medium or large tomatoes
Parmesan cheese, grated
Colby Jack or cheddar Cheese, grated
Oil
Garlic salt, pepper or to taste

Prepare foil lined pan for spreading oil evenly, dredging the tomatoes on both sides to moisten in the oil.  Sprinkle with garlic salt and pepper.  Sprinkle Parmesan cheese and then top last with Colby Jack or cheddar cheese. Grill on a medium heat/fire until the cheese is melted.  Serve immediately with any main or side dishes. 

This is one of my husbands favorite ways to eat tomatoes. 

Enjoy!   

Alise

Chili Tortilla Chip Casserole

Sharing with your today my new recipe for left over chili.  Most left overs at my house are either eaten the second night or reconfigured into something that carries it to the next level.  Tonight with my leftover 4 Alarm Chili from a package (yes....I do boxed mixes, canned green beans, and macaroni and cheese from the box quite often), I made a quick meal that both my little Audrey and Scott liked.  Not sure if I can pass it off one more night, but I figure tomorrow night on the side of Tortilla Soup this dish will still be perfect!  

Chili Tortilla Chip Casserole

4 cups chili (fresh made) - although you could use a good quality store bought - I actually used deer sausage meat with this chili...Audrey never knew the difference ;o)
1 - 16 ounce diced tomatoes, not drained
1 - 8 ounce Green Chili Enchilada Sauce
4 cups Tostitos Tortilla Chips
4 cups grated cheddar cheese (or Mexi-blend by Kraft would be excellent)

In a medium sized casserole dish sprayed with Pam or greased, pour diced tomatoes spreading evenly over the bottom to cover.  Add Tostito chips.  I chose not to crush mine and they did well.  Sprinkle 2 cups of cheese on top of chips.  Pour 4 cups of chili over the cheese.  Top with entire casserole with a can of Green Chili Enchilada Sauce.  Cook on 375 until mixture is bubbly in the center about 30 minutes.  Add remaining two cups of cheese during the last five minutes of cooking.  Serve with refried beans, salad, and Spanish rice.  I also had salsa and sour cream out as a garnish.  

 Example of first few layers.

With the Green Chili Enchilada Sauce added just before placing in the oven.

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***Be creative.  I usually would have added one chopped onion, but I felt I had enough in the chili already.  Cilantro would have been a fresh touch, but I was 'fresh' out!  Even adding the sour cream in a layer under the chili would have brought the casserole to a whole new level.  Just some good ideas I think for the next time I make this.  Even if the chips you use are slightly stale, I've tasted similar casseroles that turned out find as the chips moisten in the sauces.  

Enjoy and remember, take those left overs to a new height.  Take what you have and make something your family won't remember as 'left overs'!  My pictures above sometimes just don't do my recipes justice!  Promise...this casserole is a keeper!

Stuffed Jalapeno and Chicken Poppers & Lazy Girl Stuffed Jalapeno and Chicken Poppers

Left overs can be a wonderful thing.  Years ago my new husband...my only husband, had the grand idea that I cook fresh each day.  After he saw the time in the kitchen it took me and the grocery bill, he quickly agreed with me that left overs can be a wonderful, if not a fantastic thing.  Since that first week or marriage I have 'repurposed' many nightly meals with the leftovers from the evening before. 

Stuffed Jalapeno Poppers is one such meal.  Simple, delicious, and a little time consuming, these appetizers were a great way to use up the multitude of peppers from our garden.  The hubby loved them as did the youngest daughter who both have iron stomachs and love anything spicy.

I made these poppers two ways.  One traditional and one is what call the lazy girls way due to being industrious and cleaning far too many jalapenos!  Both turned out great!   

Make sure that if you don't want a burning sensation in your eyes that you either wash your hands well after cleaning your jalapeno peppers or wear gloves.  The fumes can also be intense and hard on you as well from washing the jalapenos in the colander.  If you like your poppers hot, do not clean out the insides.



Stuffed Jalapeno and Chicken Popppers

20 - 30 jalapenos, cut in half and membranes

1 block cream cheese, cut in strips

1 chicken breaks cut in strips of 1/2 inch wide

1 package of bacon, sliced in thirds

Black pepper to taste

Prepare jalapeno peppers to be stuffed by slicing in half and cutting away membrane with seeds.  Wash in a colander and drain well.  Add to this 1/3 cream cheese slice to poppers, then chicken, wrapped by 1/3 a slice of bacon.  If you wrap the bacon tightly and lay open edges down you do not have to toothpick the poppers. Place in a greased 9 x 13 inch Pyrex dish.  Sprinkle with fresh cracked black pepper.

Cook on 350 in your oven until bacon is crispy.  Serve immediately. 


Lazy Girls Stuffed Jalapeno and Chicken Popppers

10 - 15 jalapenos, cut in half, membranes removed and cut in small pieces

1/3 block of cream cheese

1/2 chicken breast cut in cubes, (you can use dark chicken meat as well)

1/3 package of bacon, cut in small cubes and separated

Black pepper to taste

Lightly grease a small rectangular dish.  Prepare jalapenos by slicing in half, removing membranes and seeds and chopping in to small bits.  Layer jalapenos first in a small dish.  Top with cubed chicken breast.  Next add cream cheese, then bacon sprinkled on top.  Add two to three chopped jalapeno peppers as a finisher or garnish on top.  Cook on 350 degrees until bacon is crisp.  Serve hot. 

Cooks Note:  Use gloves to handle these peppers and wash hands thoroughly afterwards...don't touch your eyes...ouch!

 Alise - The Ranch Kitchen

Summer of 2012 & Jay W's Man Potatoes

This month I've been gone from home quite a lot lately!  For two weeks life evolved around cattle, hot weather, long drives, FFA, my girls, my husband, good food and friends and wonderful memories!  Now that all the laundry is done, my  home is back in order, wisdom teeth are out on the middle daughter, the youngest little one has done 4H Camp, and the oldest daughter is finishing up her time in Lubbock, I can get back to my blogging by telling you a little about my last month and sharing a fun, easy new recipe for Jay W's Man Potatoes (Jay - I renamed them!).

The last two weekends in June and the following weekend in July ending on the 8th, my family enjoyed our time with our Hereford family in both Belton, Texas and Grand Island, Nebraska showing cattle at the Texas Jr. State Show and the Junior National Hereford Expo, and brought up in to a bow with our attendance at the Texas FFA Convention in Corpus Christi.  Thank God for my Suburban and my gas card...and time off in  the summer.  I am thankful that my job allows me the time to be with my family and make these memories that mean so much to us. 

Both Hereford shows and the Texas FFA Convention were extremely successful for us this year and we are still smiling from the girls successes.  With each win, we realize first hand the work, time in the barn, and amount of 'family' it takes to get the job done.  It's a family affair that has helped instill an undeniable work ethic in our daughters and a sense of sportsmanship.  Because, we aren't always winners, and learning to lose gracefully happens more often than the winning does. 

Our Bethany won Grand Champion Bred and Owned Heifer at our Texas State Show and our Audrey won several first in class with her new younger heifers. Our newest show bull won Reserve Grand Champion Bull and we were all super proud of that accomplishment.  As always we enjoyed great food and got to reconnect with friends.  W4's Ranch once again cooked a chuck wagon style BBQ dinner for us all that is always a favorite of our family and both sets of lead advisor families the Chafin's and the Radde's and their great kids Logan and Ashley led a great 2012 State Show.  I don't know if they do weddings...but my oldest says one day she wants them to do hers! 




2012 Bred and Owned Champion Texas Hereford State Show

Following that five day show, we came home, regrouped and headed out to Grand Island, Nebraska.  It sounds rather exotic, but corn, maize, and soy beans surround this nice little town where the Nebraska State Fair Grounds are housed.  By far it was the cleanest, nicest, most well put together barns we have ever stayed eight days at.  The town was just as nice, and the Nebraska host committee was outstanding with their hospitality table's daily snacks!   With a great water park on the grounds and Hereford contest and shows days in the mix, Audrey had an especially grand time with her sweet friend Riggin, Devon, Savannah, McKenzie, Taylor and all the rowdy boys in our Texas association!  Thank God for the exhibition halls and 'Big Ass Fans' (they are honestly called that - huge airplane propeller styled fans scattered throughout the stock barns).   San Antonio, Tyler, and anyone town or state looking to build barns need to visit the Nebraska State Fair Grounds.  Truly every detail was thought out down to the wash racks that doubled as tornado shelters...I told the girls to hold on the wall bars if we had one come along.  :o)


This year I got the bright idea that we all would rent rv's and stay on the grounds.  Just let me say, although it was a great idea, the time it spent to pack to stock our rented camper was the worst part.  I forgot my pillow...forgot paper towels, and most of all missed my own motor home stocked with all my kitchen supplies and such.   Even though I tried my best to bring most things in large utility boxes and pack enough towels for a family of four for the week,living out of the limited closet space, with large luggage all over the floor, Scott walking in with his boots on nightly, and the girls mostly sleeping on the make out coach or table due to how uncomfortable the beds were, was exhausting.  The further north you get the later the sun sets, although we griped about this as we lay our heads down each  night, we pretty much collapsed after our extra long days with no problem.  I thank part of that to my new found love of whipped vodka and orange soft drinks...thanks to my ladies friends from Amarillo!  I am what you call an 'immature drinker'...it needs to taste like Kool-aide and one will do me. 


Most nights that week we cooked with our friends the West, the Venerables, and the Stephensons.  To say we ate well was an understatement!  The men had hauled all their cooking equipment, grills, fryers, and coolers in anticipation for cooking for a crowd each night.  Scott brought up catfish for a Texas fish fry that was a huge hit!  Jay West and Scott Venerable had precooked briskets and pork roast that we had one day for dinner that was a huge hit.  Jay makes a mean Jay West Special and some darn good beans, and the 'Man Potatoes' I'll share with you later in this post.  Jay cooks as much as I do and probably a little more.  He is a hand in the kitchen and for sure at the cow shows.  Jay, Scott V., and my Scott formed a new alliance called Scott.net....a little too much Miller Light with a  Jay West Special or two helped these men get a little creative....hat's were made later in the week to publicize this new venture by Curtis Curry and Scott.net is almost born....almost being used liberally...

My favorite meal of the week was the beef cured and cooked by Scott Venerable.  It was cooked Brazilian Churrasco 'flame grilled' soaked in rock salt and was over the top fantastic!  Along with Bratwurst, grilled pork chops, and the crazy assortment of appetizers and side dishes all the West, Venerable, Curry and other women added to each night's meal, we all were completely stuffed and enjoyed eating with new and old friends each night. We all enjoyed the AMAZING fireworks on July 4th that happened to be from the horse track adjacent to our rv lot....thank God the wind pulled the smoke after the finale away from us.  Grand Island puts on one fantastic show! I was so glad my dear friend Paula Acheson (Paula's Fruit Cups) of Kansas was able to attend with her husband.  Our friendship was made a long time ago over the back of the cattle ties.

So glad Paula and her husband, and Sherry and friend could join us!

Being with our friends like this, eating, watching fireworks, and just doing what we love is a tradition I hope we continue each summer! I am thankful to the men and women who helped out this year and especially for their work in preparing each nights massive meals.

To say thank you to everyone is not enough to all the moms and dads who helped also serve each days lunch.  Each day our mid-day meals were graciously provided by funds from our Texas Hereford/Polled Hereford Associations from both the auxiliary, junior and men's funds.  Moms and dads chipped in to cook hot lunches, make Sam's runs, pick up an occasional pizza, and help me cook my 'Chicken Spaghetti for a Crowd' one day.  Cooking for 140 people each day takes an enormous amount of planning as I know from past experience.  Karen Smith and Susan Chachere did a fantastic job and all our families were well taken care of each day due to their efforts.  Many thanks ladies!


Texas truly dominated team competitions this year with wins in the big Hereford Quiz Bowl, Team Fitting, Showmanship, and Scholarships.  Our Bethany received the 'Golden Bull' Scholarship/Award at the Expo and we now can have it join our oldest daughter's Ilissa's on the game room mantel.  To us it's the highest honor you can receive in our association, proving that your child put both time and effort toward their junior associations and the Hereford breed.  We really appreciate Bethany's being honored and receiving this award.  We are so very proud that both our daughters have received this scholarship!




Bethany really enjoys showing her bull NH Cherokee...it's not her favorite thing! 

The judge congratulating Audrey on her Bred and Owned Division Champion.  He asked if she minded being named that...she told him that she didn't!

Audrey showing NH Miss Daisy

Cattle wise, our week was a huge success both in and out of the show ring with Audrey and Bethany receiving a first, second and third in classes with their heifers and Audrey a division championship in the owned show allowing us to be a part of the Grand Champion Drive.  At a junior nationals in any breed this is a real accomplishment and the highest win our ranch or family has ever received.  I took a ton of pictures, because as Scott said this kind of win might not come around again or for a long, long time!  Many thanks to the staff of the American Hereford Association, the American Hereford Women, NJHA Directors, Amy Cowan, Angie Denton and especially Diane Johnson for manning the Hereford Club so well.  This new idea was a huge hit with breeders, parents, and guest as a way to both watch the show, have good appetizers, spirits, and catch up with friends!  We are all in hopes this tradition sticks and is at every Junior National to come!  Diane has a killer sweet smores dip I hope to share with you once she gets off her whirlwind tour of Canada! 




Bethany and Audrey with this year's National Hereford Queen Amanda Bacon.  Bethany wanted to help with the National Queen's Tea that she started last year. 

If you look closely her dad is in the background watching her show in his signature straw hat. 
He is her biggest show fan!

Once we arrived home, we didn't have much time to recuperate due to the Texas FFA Convention!  Bethany in anticipation of receiving her American Degree in the fall in Indianapolis, had placed on the area level to compete at state with her Star American Degree in Entrepreneurship and Production with her Hereford cattle herd. This past year she had won at state in her Production Proficiency with her herd and we had our fingers crossed that she could once again advance.  Bethany has always done well with her record books that detail her Hereford herd numbers, health, and maintenance.  She has had to go through a battery of interviews and computer record book keeping in order to win at each level.  Bethany also got to present her good friend Alyssa on stage for her retiring Texas state FFA speech.  She and her roommate Molly did an outstanding job!

Our oldest daughter Ilissa was at the convention as well serving her second year as coordinator for the Ford Leadership Scholars program with Texas FFA.  The last two years along with her good friends and past Texas state officers Trent McKnight (2011) and Tyler Koch (2012) she has planned a week long leadership, service, and mentor program with the ten Texas FFA members selected.  With the generous sponsorship from Ford dealers in Texas, and the assistance from CEO's and industry heads in major cities across Texas these students receive a once in a lifetime opportunity to build relationships and give back.  It was great to have all my girls in attendance, but we missed Scott.  Work called after being gone so much, however at each chance he told me where to eat, that I must go fishing, and how much he wished he could be with us.  Bethany's best friend Brittany ended up with the Stat American Award this year.  She is a great friend to our Bethany and we were happy for her.  She has been our middle girls confidant for years and she hers.  Friendships like they have are few and far between.  Whoever won was a going to be a blessing...we just knew it would come down to the two of them. 

Brittany and Bethany on stage for their award.

Molly and Bethany introducing Alyssa on stage for her retiring Texas FFA Officer speech.

Finally we arrived home...I was thankful for the laundry being done and just getting to sleep in my own bed after a half month of being away!  I've sprinkled some pictures throughout this post to give you a feeling of my month.  It's been fun, it's been real as they say...but so glad to be home and back to my preparation for the new school year.  We have a busy time ahead with Audrey on my campus, her two sweet pigs in the barn (Chubby Cakes and Sugar Plum), chickens in for the county show in thirty days, continuing to work our cattle, Bethany back at A&M, Ilissa off to Washington, DC to intern for House Ag Committee and gearing up for SEC Texas A&M tailgating!  And for me, something new that I have done for myself for a change...that surprise will come later!  Fall is hopefully going to be a great time!  I thank God for his many blessings.

Please as your read this blog realize that it is my personal blog I chose to share with my readers.  I do not attempt to be anything else or be boastful.  I am relating our life and experiences as a way for my girls to remember 'our memories', along with a recipe or two in the mix. 

- Alise

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Now to the recipe of the day! 

As I told you Jay can cook...and several of his recipes will be shared on this blog the next few weeks.  Below are his potatoes he says that all the men love when he cooks for his companies promotion/customer appreciation cook-outs.  They are easy...filling and just darn good.  He is used to doing them on the grill or smoker, but since it was 107 degrees in the daytime in Nebraska, we opted for my large electric roaster and they did beautifully.

Jay West's Man Potatoes

5 lbs. potatoes, skins on or off, and sliced in 1/3 rounds

2 cans cream of celery soup

3  jars Cheese Whiz, large

1 -16 ounce container of sour cream

2 links of smoked German sausage, diced (optional)

2 cups grated cheddar cheese

salt and pepper to taste

Slice potatoes in rounds and add to greased dish or pan.  If you are using an electric roaster make sure you grease it well.  Layer potatoes, sour cream mixture and sausage.  Top off with potatoes.  The last five minutes of cooking add grated cheese to the top of the potatoes.  Bake on 350 for one hour or around one and one half hour in the roaster. 

Thanks Jay and Stephanie for the great recipe! 

Our yearly Jr. National Hereford Expo picture.

All three girls together at the Texas FFA Convention backstage.

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The Ranch Kitchen's Pasta Salad with Tomato Relish

Genius sometimes happens in the kitchen.  Sometimes, however catastrophes do happen in the form of to much salt, to many jalapenos or to much mustard!  Tonight I think I hit the ball out of the park with this recipe with the addition of tomato relish to my almost normal The Ranch Kitchen's Pasta Salad! 

The relish adds just the right amount of sweetness to the last of the garden peppers that I threw in for color and crunch. 

-Hope you enjoy it...I'm licking the spoon as I type!

The Ranch Kitchen's Pasta Salad with Tomato Relish

One box of bow tie pasta - mini or regular sized (honestly any pasta will do)
1/2 cup REAL Mayonnaise, not Miracle Whip
I omitted sour cream from this recipe due to being out and too lazy to run to the store! -If you add it, put 1/2 cup sour cream, not light sour cream
2 tablespoons of ranch dressing powdered mix
3 mild banana peppers, sliced thin
1 red banana pepper, sliced thin
1 cowhorn pepper, sliced thin
3 tablespoons green tomato relish
1 tablespoon green tomato relish juice

Cook pasta according to package directions.  In a separate bowl mix ranch dressing and REAL Mayonnaise in a bowl combining well.  Add to this your peppers along with seeds.  I did not take the seeds out, but you can.  Mix pasta with mayonnaise mixture.  Add green tomato relish and juice and stir once more.  Chill and serve! 

This should be even better tomorrow after the salad has been able to rest in the refrigerator! 

*You could also add cubed sharp cheddar cheese, cherry tomatoes, green bell pepper, and olives to this!  Make it your own! 

Enjoy!  - Alise

Cheater's Lasagna

Another already long week at work. The moon has been full and it is evident everywhere!  I have always put a lot of stock into the moon phases as a teacher and this week so far has not disappointed! LOL!

Tonight as I shopped for our annual tailgating weekend at Texas A&M, I wanted dinner in a hurry.  I have desserts and cheese balls to make in anticipation of our crowd on Saturday when we beat IDAHO and all the veggies and such to pack in the RV so we are ready to grill!! We are excited that both our big girls will be in Aggieland to be with us and are excited about their friends ring dunks and getting to visit with both them and their parents and our other special friends while at the tailgate and other events.  The weekend can't get here fast enough!   

Considering dinner, I thought of my love for lasagna, but wanted my own take on it.  So, with a little help from some jumbo pasta shells, store bought spaghetti sauce, cheeses, and browned hamburger meat I have a updated version I call 'Cheater's Lasanga'! 

I learned early on that as a cook you don't have to follow all the rules.  You can tweak recipes and come up with new reinvented ones that can be just as fabulous!  This new lasagna recipe is right up there with some of my favorites.  I hope you'll try it and learn to experiment more in the kitchen.  I think the thing that turns most developing cooks off are long winded recipes with ingredients that are not found in their local groceries.  Don't make life hard.  Pressing the easy button in the kitchen is done a lot of my house and you should try it! Use what you have and you'll find that you are more creative in the kitchen than you think!

Cheater's Lasagna

2 lbs. ground beef, browned and drained
1 package of jumbo pasta shells, cooked and drained
2 - 16 ounce cans of store bought spaghetti sauce
     - I prefer Hunts 4 Cheese Spaghetti Sauce
1 cup Colby Jack Cheese
1 - 16 ounce container of Ricotta Cheese

Brown ground beef and drain.  Cook pasta according to package directions and drain.  In a 9 x 13 inch Pyrex dish place one can of Spaghetti Sauce.  Spoon half of Ricotta Cheese over spaghetti sauce in 1 tsp. sections over sauce.  Please cooked pasta shells over mixture.  Add second half of Ricotta Cheese in 1 tsp. sections over pasta.  Place browned hamburger meet over mixture.  Sprinkle Colby Jack cheese.  Pour second container of spaghetti sauce on top of mixture.  Cook on 425 until mixture is bubbly and cooked through.  

Enjoy....recreating lasagna is as easy as you make it!  So cheat away!

Alise