Spaghetti Bread

Okay, seriously.. this is delicious! Like.. amazing. It says it is suppose to feed 5-6 people.. Yeah me and the hubs.. ate almost the entire thing.. what we didn't eat, I stuck in the fridge, next day after church I stuck it on a plate and ate the rest. It's So good!!!!!

I didn't take pictures while making it.. because I didn't know how it would turn out. But here it is in the oven and the final thing.
I did find the recipe on pinterest, but did it a little different way. So not my original idea, but want to share!

Alrighty, here is what you need:

1 loaf of frozen rhoades bread dough (you know like the rolls, but the bread loaf, I got mine in a pack of 5, for less than $5 at Walmart!)

6-8 oz spaghetti

1-2 cups spaghetti sauce (I just used plain ol' marinara sauce)

Shredded mozzarella cheese

1 egg white for the egg wash

Parmesan cheese

Parsley

FIRST

Set the loaf of bread out to thaw. Once it has thawed (perhaps leave on the counter for a few hours, I think mine took like 3 or 4 hours, or leave in the fridge overnight)
Once thawed, roll out to a 12x16 square (I rolled mine out on a sprayed cookie sheet, pretty much make it the size of the cookie sheet.

SECOND

Cook your spaghetti noodles, drain, and add in the sauce. We decided next time to add in some sausage, or pepperoni. Scoop the spaghetti down the middle of the bread.

THIRD

Cut strips along the side of the bread, to make your strips for braiding. Make the strips about 1- 1 1/2 inches thick.

FOURTH

Sprinkle mozzarella cheese on top of the spaghetti. The more the merrier. (we really like cheese)

FIFTH

Time to braid the bread closed. Starting with one end, flip the end up over the spaghetti and start the braid. Take one side bring it to the other, with the other side take it over that strip you just laid down. When you get close to the end, bring the bottom up and braid those sides up the opposite direction (just those two pieces) then continue the rest of the braid to the finish. Hope that makes sense. You just want to make sure both ends are tucked in up under the braiding.

SIXTH

You want to egg wash your bread. Just using and egg white, use a pastry brush to brush the white over the top of the bread. Sprinkle with Parmesan cheese, and dried parsley flakes.

SEVENTH

With your oven turned to 350* bake for 30-35 minutes. Let cool, and then slice into pieces and serve.  

Chili Tot Bake

I know I know, it's about dang time I post something new here. It's been too long. I finally had the energy to cook an actual (well we'll call it actual) meal for me and my husband the other night. I think it's been a good 2 months since I've really cooked. We've been living on Take Out, and Mac & Cheese, my poor husband. 

Let me also just state that we haven't gone grocery shopping (by we, again I mean my husband) for like 2 weeks.. so we are running out of food. I found this recipe in one of my cook books and it looked good enough, but had way too much involved for my liking right now. (pregnant lady cooking, needs to be easy cooking) But I kind of used the idea. They called it a Chili Casserole. I call mine Chili Tot Bake.
You probably will already have what you need in your pantry/freezer to make this. It's super easy. Want to know what you need?

An 8 inch dish (you could use a 9x9 as well I'm sure)

2 cans of Chili

Cheddar Cheese

Frozen Tater Tots

1st:

Pre heat your oven to 400* (Depending on the brand of Tater Tots you use, you might have to adjust. Mine say to cook at like 425 for 20-25 Minutes so you might have to play around if you use a different kind) 

Put your two cans of chili in the dish

2nd:

Top the Chili with cheese, no specific amount, just as much as you'd like. I just used a good covering.

3rd:

Add the Frozen Tater Tots (my personal favorite is just the Walmart Brand.) Cover the cheese, just try not to smoosh the tots too far down in, you want them to cook evenly. So just place on top

4th:

Top the taters with cheese. A nice covering is good.

5th:

Bake for 30-35 minutes. (again depending on tater tot brand, you might have to adjust this) The cheese will be nicely golden, the chili will be bubbling. And it should smell fantastic. Let cool for a few minutes. Scoop out and enjoy.

New Addition

Okay so the reason I have been totally slacking this blog.. I've been soo soo sick the past two months.. Why's that?! Well because:

I had so many yummy recipes, and cute crafts I was planning on making this summer. But plans change. I have had zero energy to do anything! My poor hubby has had mac & cheese for dinner I don't know how many times the past few months. I don't have energy to cook, or clean. My apartment is a mess. My husband has to make his own dinner (how terrible..) and my laundry is piling up.

I still have so many yummy recipes I've found (thank you pinterest) that I want to try and share. And now that I have an every growing belly, I think many baby crafts are in the making.

I'm  officially to the 2nd trimester now (I think... everything varies on the day it officially starts. But i'm 13 weeks, I say bring on the 2nd tri!)

Hopefully I'll have more energy. Be less pukey. And can love this blog a little more! 

Busy Busy

Not that I have very many people that read this blog, but I have one that text me the other day asking what happened... well I deleted it because of my lack of time, and my soon to be even more lack of time... But changed my mind! Even if I don't post too often at least it is here right, and I can post something when I want.
Tonight I'll be making the EASIEST pumpkin chocolate chip cookies, and they are the most yummy! With it being fall right around the corner what is better the pumpkin anything!
I'll take pictures and be sure to share!

DIY Simple Maxi Skirt

So this maxi skirt, was super super easy to do. I don't like how this one turned out too much... only because the lovely yellow knit I bought, was SEE THROUGH! So I had to buy lining fabric to line it.. and now it's just heavy, instead of light and flow-y and summery. But thats okay. The process of making it was easy, and before I added the lining, I loved how it looked and fit; the lining just screwed that up a bit.
So my advice for this skirt... Make sure it isn't see through fabric :)

What you need:
Knit fabric (About 2 yards maybe more if you are taller)
Elastic thread for your bobbin
Matching thread

Directions
Start by measuring your waist, subtract 2-4 inches from that measurement.. depending on how stretchy your fabric is, then add 1 inch for 1/2 inch seam allowance on all seams.(This is now measurement A/ Piece A) This will be the length, I wanted a thicker waistband, (about 3 inches) so I cut it 6 inches wide so I could fold it in half.

I wanted my skirt bunched and flow-y so I added 1/2 of what Measurement A was to itself. so Measurement A x 1.5 (for ex. say A was 16... B would be 24) and used it for the skirt portion (This is measurement B/ Piece B)

Take the waistband piece, and sew the side seams together, making a big loop. Press seams open.

With wrong sides together, baste the top and bottom of the waistband together

Next up, sew the sides of Piece B together, this will be the main skirt piece.

To get B to fit into A, you are going to need to evenly ruffle it in. The easiest way to do this, putting your machine on the biggest straight stitch, going from side seam to side seam sew two baste stitches leaving long enough strings at the end to pull so the fabric will bunch. Spread out the bunches evenly and pin. Lots. Use lots of pins!

Make sure you change your stitch length back to normal, then sew around the top of the skirt. At this point, this is where you will use your elastic thread in the bobbin, so your waist band will be stretchy. Press the seam up towards the waist band.

Try your skirt on, and measure where you want the hem to hit. Using knit, the fabric won't fray, so you don't need to worry about folding the raw edge under. Stitch around the bottom half way up the hem, then stitch around again, 1/4 inch up from that, so you have a nice clean hem. like this:

Press the hem. And you are done! 

Told you it was simple :)

I call this.. Delish!

Okay, so I saw this delectable looking desert on none other than pinterest, but no directions on how to make it.. but it looked so good I had to try it myself. Here is the finished product.

You ready for this?

Good. Here goes!

Heat up your oven to 350*

Then you will need the following:

Box brownie mix.. and the things needed to make the mix

Ready to bake chocolate chip cookie dough (Like the ones that come in the square package, and you break of little squares)

Reese's Peanut Butter Cups (how ever many of these you want to make, you need that number)

Cupcake Pan

First things first:

Mix the brownie mix... set aside.

Take the cookie dough, break it into squares (I suppose you could use your own cookie dough, or the ready to bake kind that is a log)

Press each square into the bottom of each cupcake slot. This is your first layer.

Next, take and unwrap the Reese's. You will need one per slot. Put the Reese's in upside down. Big end down, Little end up.

Next, take the brownie mix, and pour it over the Reese's, filling the cupcake slot, a little more that 3/4 full.

You should have three layers.

Cookie Dough

Reese's

Brownie

Alright, now stick it in the oven. I left mine in for about 20 minutes, until the brownie looked like it was cooked. Then pull them outta the oven. Let them cool for about 15 minutes. They need to be cool enough, that when you run a knife around the edges, you can pop the little desserts right out.

Then enjoy.

Maybe gain a few pounds.

You're welcome :)

Coming Soon

I have so many fun tutorials for you! Just haven't had the time to post yet. But I will soon! 


I made a maxi skirt this week. I'll post a How-To soon!


Thanks for checking out The Polka Dotted Tie!


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