Hearty Spaghetti Casserole

8 oz. box spaghetti
8 oz. ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can diced tomatoes, undrained
1 can condensed tomato soup
1/2 tsp. ground black pepper
2 cups shredded cheddar cheese
4 slices cooked bacon, crumbled

Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside.

Cook ground beef, onion, and pepper in a large skillet. Drain. Stir in tomatoes, tomato soup, and black pepper. Bring to a boil, then remove from heat. Add 1 cup of cheddar, stirring until melted. Add bacon and pasta. Transfer to a greased baking dish.

Cover and bake for 30 minutes. Sprinkle with remaining cheddar. Bake uncovered for 15 minutes.

Provolone and Pesto Quiche

1 frozen deep dish pie crust
1 pkg. of sliced provolone cheese
3 tablespoons refrigerated pesto
1/4 cup grated Parmesan cheese
1/2 cup chopped red bell pepper
3 large eggs
3/4 cup milk

Heat oven to 425 degrees.

Remove crust and place 4 slices provolone cheese around bottom of crust.

Spread 3 tablespoons pesto on top of cheese. Sprinkle with Parmesan and chopped bell pepper.
Top with 4 more slices provolone cheese.

In large bowl, whisk eggs and milk until blended. Pour over cheese.

Bake 7 minutes. Reduce oven temp. to 325 degrees and bake for 15 minutes. Cover edge of crust with foil. Bake 23-28 minutes longer or until set and knife inserted in center comes out clean. Let stand 5 minutes before serving.

*I like to use sun dried tomato pesto and green bell peppers as another option. This one is my favorite.

Chocolate Chip Pie

1 cup sugar
1/2 cup flour
1 stick melted butter
1 cup chopped nuts
1 cup chocolate chips
2 beaten eggs

Mix well. Pour into unbaked pie shell and bake at 350 degrees for 50 minutes.

Buttermilk Pie

(This was my grandmothers recipe. Martha Alderson. Also, Taylor's favorite pie!)

2 eggs
1/3 cup buttermilk
3/4 cup sugar
2/3 stick butter, melted
1 & 1/2 tbls. flour
1 tsp. vanilla extract

Mix and bake in a unbaked pie shell for 35-45 minutes at 350 degrees.

Pecan Pralines

2 cups sugar
1 cup buttermilk
3 tbls. butter
2 cups pecans

Bring sugar and buttermilk to boil. Add butter. Cook until soft ball stage. Remove from heat and beat until thick. Immediately add pecans. Drop by tablespoonfuls onto wax paper.

Pineapple Cheeseball

1 8 oz. package softened cream cheese
2 cups shredded cheddar cheese
1 4 oz. can crushed pineapple, drained
1/4 cup finely chopped green pepper
2 tbls. grated onion
1 tbls. seasoned salt
1 cup chopped walnuts

Mix all except for the nuts. Form into two smaller balls or one larger ball. Chill. Roll in nuts. Refrigerate until ready to serve. Serve with your favorite crackers. (I like to use Ritz and Wheat Thins.)

Bourbon Balls

(This is my mom's old recipe. I have been making them for Christmas for many years.

2 boxes confectioners sugar
1 stick softened butter*
1/2 cup bourbon
1 cup chopped walnuts
1 package chocolate almond bark

Mix by hand:
Confectioners sugar and butter.
Add nuts and bourbon.
Chill for a few minutes in the fridge and then roll into 1 to 1 and 1/2 inch balls.
Chill in freezer for about 15 minutes.
Melt chocolate in glass bowl in the microwave (follow directions for melting on package)
Dip balls in melted chocolate with toothpicks or forks. Set on wax paper to set. Store in refrigerator or cool place.

*The key to this recipe is to use Land O Lakes unsalted stick butter.