MELODY'S SPAGHATTI

1 Lb. Ground Chuck
1 Onion, chopped
1 Green Pepper, chopped
Garlic Powder to your taste
1 Box Spaghatti(thin kind)
1 Can Basil and Garlic Tomatoes
Cheese Whiz (save a lot brand dip like cheese whiz)
1 Jar Garlic and Onion Ragu (or any kind with garlic in it)
1 Pack Coby Jack and Monterey Cheese, shredded

Fry the hamb. and drain. Add the onion and pepper and garlic powder. Do not let scorch in pan. Then add the tomatoes and ragu. Let simmer. Cook and drain the spaghatti. Put spaghatti in a bowl then put meat mixture in another bowl. Put some spaghatti on your plate. Then add the meat mixture. Then put some of the cheeze whiz on top of the meat mixture. Stir. Let the cheese wiz melt or you can add it to the spaghatti when you put it in your plate then add the meat mixture.  Top with the coby jack and monterey cheese. Very good.

KAYLA'S OATMEAL CHOC. CHIP COOKIES

1 Cup All-purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soday
1/4 Teaspoon Salt
2 Cups Rolled(old-fashioned) Oats
1/2 Cup Coarsely Chopped Pecans
8 Tablespoons(1 Stick) Unsalted Butter, at room temp.
1/2 Cup Lightly Packed Light Brown Sugar
1 /2 Cup Granulated Sugar
1 Large Egg
1/4 Cup Maple Syrup
1/2 Teaspoon Vanilla Extract
3/4 Cup SemiSweet Choc. Chips

Set two racks in the middle of the oven and preheat to 350. In a medium bowl stir the flour, baking powder, baking soda, salt, oats and pecans together with a wisk or a fork. In a large bowl beat the butter, brown sugar, granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barley fluffy. With mixer running on medium drizzle in the maple syrup and vanilla until mixed. Turn mixer down to lowest setting and add the flour oatmeal mixture. Blend just to combine and then add the choc. chips. Drop walnut sized dough onto sprayed or parchment lined cookie sheet three inches apart. With moistened fingers, flatten and round out the cookies a little. Bake at 350 for 9 minutes. Turn the pan once for even baking. The cookies will be light brown. Cool on racks.

EASY MEXICAN LASAGNA

11/2 Lb. Ground Chuck
1 Can Black Beans, rinsed
1 Can Kidney Beans, rinsed

2 Teaspoons Dried Oregano
1 Teaspoon Ground Cumin
3/4 Teaspoon Garlic Powder
12 Corn Tortillas
1 (16oz.) Jar Salsa
2 Cups(16oz.) Sour Cream
1 Cup Black Olives, or to your taste
1 Bag Mexican Shredded Cheese

Preheat the oven to 350. In a nonstick skillet, cook meat and drain. Then add the beans, oregano, cumin and garlic powder and heat through. Place 6 tortillas overlapping in a 9 x 13 sprayed pan. Cover with 1/2 of the meat mixture. Sprinkle 1/2 cup olives on top. Pour half jar of the salsa over the meat mixture. Spread 1 cup sour cream over top. Repeat with tortillas, meat, olives, salsa and sour cream one more time. Bake uncovered for 30-45 minutes. Sprinkle cheese on top and bake for another 10 minutes or until cheese is melted.

BAKED CHICKEN SPAGHETTI

1 Cut-up Chicken
1 Lb. Thin Spaghetti, broken into 2 in. pieces
2 Cans Mushroom Soup
2 1/2 Cups Shredded Cheddar Cheese
1 Small Onion, finely diced
1/4 Cup Green Pepper, finely diced
1 Jar Pimientios, diced and drained
1 Teaspoon Seasoned Salt
Black Pepper to taste
1/4 Teaspoon Cayenne Pepper to taste

Heat oven to 350. Add the chicken to a stockpot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked about 30 minutes. Remove the chicken from the water using tongs and set it aside on a plate to cool. Remove 2 cups of the chicken broth and sit aside. Bring the remaining broth back to boiling and add the spaghetti. WIth two forks remove the chicken from the bones. Shred or cut into bite-sized pieces. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 2 cups of the shredded cheddar. Then add the onion, green pepper and piniemto. Add the seasoned salt, black pepper, cayennie if you can handle the heat. Add the chicken and broth. Stir together and taste. Pour mixture into a sprayed baking dish. Add the remaining cheddar cheese and bake for 35 to 45 minutes until cheese is bubbly.

COCONUT CUPCAKES WITH COCONUT CHOC. FROSTING

2 1/4 Cups Self-Rising Flour
1/2 Cup Sweetened Flaked Coconut
11/2 Sticks Unsaled Butter, softened
11/2 Cups Sugar
3 Large Eggs
1/2 Teaspoon Coconut Extract or Vanilla Extract
3/4 Cups Light Coconut Milk not Cream of Coconut

Coconut White Chocolate Frosting
1 Cup (6oz.) White Chocolate Baking Chips
1/2 Cup Of Unsalted Butter, softened
1 Box (8oz.) Cream Cheese, softened
21/2 Cups Powdered Sugar
Garnish, sweetened flaked coconut toasted

Heat oven to 350. Line 24 muffins cups with cupcake papers. Put flour in bowl and add the coconut. Set aside. Beat butter and suger in a large bowl until creamy around 2 minutes. Add eggs, one at a time until blended. Add the coconut extract. With mixer on low speed blend in the flour mixture with the coconut milk a little at a time. Beat just until blended. Spoon about 1/4 cup batter into each liner. Bake 20 to 23 minutes.

Frosting:
Melt white baking chips in a small glass bowl in microwave as package directs. Beat butter, cream cheese and coconut extract  in a large bowl until creamy and blended. Beat in melted white chcolate until blended. On low speed, gradually beat in confectioners sugar. Spread 2 Tablespoons frosting on each cupcake and garnish with toasted coconut.

TAHITIAN FRUIT SALAD

2 Small Cans Of Mandarian Oranges(drained)
1 Large Can Crushed Pineapple(drained)

1/2 Cup Coconut
1 Cup Minature Marshmellows
1 Cup Sour Cream

Drain fruits well. In a medium bowl combine all the ings. and stir well. Chill for 30 minutes. Ref. leftovers.

PASTA E FAGIOLI SOUP

This is one good soup. So easy made and goes a long way. This makes around 3 quarts. Good to eat with garlic bread and a salad.

1 Teaspoon Oil
1 Lb. Ground Chuck
2 Cloves Galic, minced
4oz. Onion, chopped
4 oz. Carrots, slivered or shredded
4 oz. Celery, diced
16 oz. Tomatoes, diced
1 Cup Red Kidney Beans, drained and rinsed
1 Cup White Kidney Beans, or Great Northern Beans, drained and rinsed
30oz. Beef Stock can be made from cubes if you do not have canned
1 Teaspoon Oregano
1/3 Teaspoon Black Pepper or less to your taste
1 2/3 Teaspoon Parsley, dried or fresh(chopped)
1/2 Teaspoon Tabasco Sauce or to your taste
16oz. Spaghetti Sauce
1 Small Box Round Pasta, Ditali

 Cook the pasta until almost down but not mushy. Drain. Set aside.In a skillet fry the beef in the oil until it starts to brown.  Drain off grease.Then add the garlic, onions and carrots, celery and tomatoes and simmer for 10 minutes. Get a medium size pot and put the mixture in it and then put the drained and rinsed beans in it. Then add all the other ings. except pasta(add it the last 15 minutes of cooking) and simmer for 45 minutes.