Diane Krause is a Southern girl who began cooking and baking at a very young age. She’s the former owner-operator of Dinner Creations, and still enjoys sharing Jalapeno-Stuffed Chicken and King Ranch Chicken with those she loves. Diane currently works as a freelance writer and editor. She’s the author of a short inspirational book for writers, 25 Ways to Create Classic Characters Readers Will Love, and is currently at work on her second cookbook.
Author and book links:
Publisher: Southern Road Press
Release Date: 2nd edition released 7/14/13; Original release September 2009
Purchase link (Amazon): http://tinyurl.com/nxhuco6
The Dinner Creations Cookbook is a collection of more than 130 delicious freezer-friendly recipes.
Dinner Creations was a meal assembly business that operated in Friendswood, Texas from 2004 to 2008. With this cookbook, you can enjoy the Dinner Creations favorites in your own home. Among those favorites are:
Each recipe includes freezer preparation instructions, and as an added bonus, printable freezer labels – complete with thawing and cooking instructions – are available at www.dinnercreationscookbook.com
Dinner Creations operated in Friendswood, Texas, from 2004 to 2008 and was one of the first meal assembly businesses in the Houston area.
Through the business of Dinner Creations, we gained a whole new family. We shared life stories, celebrated weddings, and rejoiced over the addition of new little ones to families. We watched people provide care and comfort to others through the gift of food and considered it a blessing to be a part of that caring. We made new friends, and we had a very good time doing the business of Dinner Creations.
This book is a collection of the recipes from Dinner Creations. Perhaps these recipes will enrich your family, and maybe even help you extend a bit of care to those around you.
From all of us who have been a part of Dinner Creations, thank you for letting us have a place around your dinner table.
Owner, Dinner Creations
BAKED SPAGHETTI BOLOGNESE
1 lb. ground beef
1 1/4 cups prepared marinara sauce
1 1/2 tsp. sugar
9 ounces angel hair pasta (cappellini)
1 1/4 cups shredded cheddar cheese
1 1/4 cups shredded Monterey Jack cheese
Preheat oven to 375° F. Spray a 9 x 13 baking pan with nonstick cooking spray.
Cook ground beef in a large skillet until beef is cooked through and no longer pink, breaking up any large pieces. Drain the meat, then return it to the skillet and stir in the marinara sauce and sugar. Set aside.
Cook angel hair pasta according to package directions; drain pasta and rinse with cool water.
To assemble, spread 2 cups meat sauce over the bottom of the prepared baking dish. Top with half of the cooked pasta, then sprinkle over 1/2 cup cheddar and 1/2 cup Monterey Jack cheese. Top with 2 cups meat sauce, the remaining pasta, and another 1/2 cup cheddar and 1/2 cup Monterey Jack cheese. Cover with the remaining 2 cups meat sauce, then sprinkle over the remaining cheese.
Bake uncovered for 30-40 minutes.
FREEZER PREPARATION: Prepare casserole as directed, omitting the cheese topping. Measure last 1/4 cup of Cheddar and Monterey Jack cheeses into a plastic sandwich bag; seal. Lay a sheet of deli paper or waxed paper over casserole, then place bag of cheese on top. Seal entire pan well and label.