Campbell’s introduced the idea of canned spaghetti back in 1965,
I’ve added the Franco American commercial at the bottom…”the greatest invention since the napkin!”
You can anellini pasta for a traditional Spaghetti Os shape, but you can easily substitute whatever small pasta shape you have on hand. For gluten-free Spaghetti Os, just use a gluten-free pasta… they even make gluten-free quinoa anellini if you want a true Spaghetti Os shape.
- 15oz no-salt-added tomato sauce
- 2 tbsp milk of choice
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 3/4 tsp to 1 tsp salt (depending on your preference. I like 1 tsp.)
- 2-3 tsp butter-type spread (such as Earth Balance or Smart Balance Light)
- 3-4 tablespoons nutritional yeast
- pinch pure stevia OR 2 tbsp sweetener of choice (agave, sugar, whatever)
- 1 cup uncooked tiny pasta of choice (If using a larger pasta, such as elbows, increase to 2 cups)
Homemade Spaghetti Os Recipe: In a small saucepan, stir together all ingredients except the pasta. Bring to a boil, then lower and cook on low until the butter spread melts completely. Meanwhile, bring a medium pot of salted water to a boil. Once boiling, throw in the pasta and cook until desired texture is reached. Drain, then pat dry with a towel. Pour the pasta into the sauce, and stir to combine. Serve. Before reheating any leftovers, stir and add a little milk of choice if needed.
It’s no secret that I love chocolate…and peanut butter.
My favorite cookie is oatmeal raisin and I dislike baking cookies, so these are the perfect cookie for me!
These perfect little cookies are perfectly perfect for those moments when you are desperately craving something sweet and chocolatey, but don’t have a lot of time (or patience) to make a full-blown batch of cookies.
This little cookie really is as easy as it sounds, and a great recipe to make with kids if you have any little hands eager to help in the kitchen. I’m sure they’ll love eating the “dough” straight from the bowl like I do! The only suggestion I have is when you drop the dough onto the wax paper-lined sheets, they will pretty much set in whatever shape they are already in, with minimal spreading. After I realized this I used the back of the spoon to smooth them out and flatten them a bit to give them more of a “cookie” shape.
Perfectly Perfect Chocolate, Peanut Butter, Oatmeal Cookies 😀 😀 😀
2 cups sugar
4 tablespoons cocoa
1/2 cup butter or margarine
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
6. Let cool until set.
This is a great recipe for the holidays or anytime! It tastes great and it feels like fall when you drink it.
Kahlua Pumpkin Spice Latte
- 1/4 cup of Kahlúa Pumpkin Spice Liqueur
- 1/4 cup of brewed espresso
- 1 tablespoon of pumpkin spice syrup
- 1/2 cup of warmed frothed milk
- Pumpkin Pie Spice for garnish
- In a coffee cup, mix together the Kahlúa Pumpkin Spice Liqueur and the brewed espresso.
- Stir in the pumpkin spice syrup.
- Pour in the frothed milk, taking care to spoon on the foam
- Sprinkle with a bit of pumpkin pie spice and enjoy!
“keep trying, keep believing, be happy, don’t get discouraged, things will work out”
Gordon B Hinckley.