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Taco Spaghetti

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    Tried making a knock off recipe for taco spaghetti that resembles a favorite from my hometown at Ross Park Drive Inn. This one turned out loads better than my last attempt. It's truly delicious and can literally be made in 20 minutes!  TACO SPAGHETTI 1 lb ground beef 1/2 yellow onion 10 oz can red enchilada sauce 6 oz can tomato paste 1 packet taco seasoning  1 can diced tomatoes shredded cheddar cheese (for topping)  cooked spaghetti noodles 1) Brown beef in sauce pan with onions.  2) add taco seasoning. 3) add tomato paste, diced tomatoes, enchilada sauce, and one can of water from tomato paste can (in other words, about 6 oz of water).  Top cooked spaghetti noodles with sauce and LIBERAL cheddar cheese. 
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Lemon Basil Pasta Salad

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WOW. What a versatile recipe this one is. This can be eaten warm or cold. And if you'd like you can easily add veggies, seafood, or chicken. Or all three! A great lightweight side or entree with bright flavor. See original recipe here. Before I get to the recipe, I have to put in a shout out to the gourmet garden lightly dried herbs. I put in a Walmart grocery order and they didn't have fresh basil so they substituted the gourmet garden lightly dried. I always feel guilty when I buy herbs and it comes with more herb than I can use before it goes bad. This lightly dried variety stays fresh for 4 weeks UPON opening! Isn't that great?! I probably will continue to buy this variety. INGREDIENTS : 1 - 16 oz box campanelle pasta 1/4 cup olive oil 1/3 cup pine nuts 3/4 cup parmesan cheese 1/2 of a .42 oz jar of gourmet garden lightly dried basil OR 1/4 cup thinly sliced fresh basil 1 lemon's zest 1/2 lemon's juice (OR about 2-3 tablespoons of lemon ju...
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5 Minute Artisan Bread

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INGREDIENTS :  - 3 cups warm water - 1 1/2 TB yeast - 2 1/2 tsp salt - 6 1/2 cups flour DIRECTIONS :  1. MIX           Combine all ingredients in a bowl. Stir with a spoon until there are no more dry spots and the dough is uniformly moist. 2. FIRST RISE           Cover loosely (not airtight) and let rest 2 hours or until doubled. 3. At this point the dough may be used. If you wish to save the dough for later, place it in the refrigerator for up to 2 weeks. The longer the dough sits in the refrigerator the more sourdough of a flavor it will get. After first rise. Note : this bread creates a wet dough 4. SECOND RISE          When ready to use, separate the dough into two portions. Dust your work surface with flour and quickly work the dough into shape, pulling from the top of the dough toward the bottom, creating a smooth surface. This is a fast process and should take no more than 6...
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