Elizabeth posted this in Pasta on January 23rd, 2012 I have been trying for YEARS to find the perfect spaghetti sauce recipe, one that tastes more like what restaurants serve and less like the bland, watery sauce I usually end up with. Any time I come across a sauce recipe that looks like it has potential, I like to hang on to it until the next time I get a spaghetti craving.
This recipe was in today’s Campbell’s Kitchen newsletter, and it sure looks good from the picture! Maybe the milk is the secret ingredient I’ve been missing? And it has bacon in it, so that’s a definite plus.
SLOW COOKER SPAGHETTI BOLOGNESE
 image credit: CampbellsKitchen.com Ingredients:
6 slices bacon, cut into 1/2-inch pieces
1 large onion, diced (about 1 cup)
3 cloves garlic, minced
2 pounds ground beef
4 cups Prego® Traditional Italian Sauce
1 cup milk
1 package (16 ounces) spaghetti, cooked and drained
Grated Parmesan cheese
Directions:
Cook the bacon in a 12-inch skillet over medium-high heat until crisp. Remove the bacon from the skillet. Pour off all but 1 tablespoon drippings.
Add the onion and cook in the hot drippings until tender, stirring occasionally. Add the garlic and beef and cook until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the bacon, beef mixture, sauce and milk in a 6-quart slow cooker.
Cover and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours. Serve with the spaghetti and cheese.
Have you ever made spaghetti sauce with bacon and/or milk in it? What are your thoughts?
Elizabeth posted this in Chicken on January 13th, 2012 I found this recipe for Crispy Dijon Chicken Breasts on CooksCountry.com, it looks so good! I’d serve it with buttered noodles, steamed green beans, and honey mustard sauce for dipping.
Crispy Dijon Chicken Breasts
Ingredients:
1 cup bread crumbs, preferably fresh (see note)
2 tablespoons extra virgin olive oil
Salt and pepper
1/2 cup Dijon mustard
1/2 cup mayonnaise
4 tablespoons minced fresh chives
2 tablespoons sour cream
2 teaspoons white wine vinegar
4 boneless, skinless chicken breasts, cut into 1/4-inch strips
Instructions
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine bread crumbs, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Combine mustard and mayonnaise in small bowl; reserve 1/4 cup mustard-mayonnaise mixture for chicken, then stir in 1 tablespoon chives, sour cream, and vinegar to make sauce for serving.
2. Pat chicken dry with paper towels, season with salt and pepper, and transfer to 13 by 9-inch baking dish. Spread reserved mustard-mayonnaise mixture evenly over chicken. Sprinkle with bread crumb mixture, pressing lightly to adhere.
3. Bake until crumbs are golden brown and chicken registers 160 degrees, 18 to 22 minutes. Sprinkle remaining chives over chicken. Serve with mustard sauce.
Note – To make 1 cup fresh bread crumbs, grind two slices of sandwich bread in a food processor until coarsely ground. You can use dried bread crumbs as well.
Elizabeth posted this in Baking on January 8th, 2012 Just looking at this picture makes my mouth water! I want a big piece of this, still warm, with a glass of cold milk on the side! Visit BettyCrocker.com for the nutritional information for Chocolate Chip-Caramel Poke Cake and to see more recipes.
CHOCOLATE CHIP-CARAMEL POKE CAKE
Ingredients:
- 1 box Betty Crocker® SuperMoist® devil’s food cake mix
- 1 1/3 cups buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- 1 cup caramel topping
- 1/2 cup Betty Crocker® Rich & Creamy vanilla frosting
Directions:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with chocolate chips; press gently into batter.
- Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Spray meat fork or other long-tined fork with cooking spray. Poke warm cake every inch with fork tines. Pour caramel topping over cake. Cool completely, about 1 hour.
- In medium microwavable bowl, microwave frosting 15 to 30 seconds; stir until very soft. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut tip off 1 corner of bag. Drizzle frosting across top of cake. For easy cutting, dip knife in hot water. Store covered.
*Drool*
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Welcome to MomCooks! 
I'm Elizabeth of Table for Five and this is my food blog. I'm a Michigan Mom of three - Ryan (15), Nathan (13), and Kaitlyn (6) - who loves coffee, reading, TV, thrift stores, and recipes that satisfy my family and are easy to make!
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