So I'm guessing you've noticed lately that I haven't been posting a whole lot. Things around here have been super busy, and to be honest, I was kinda burnt out on the whole blogging thing. It's something I really love doing but it's hard when you're just starting out and there's not a whole lot of feedback or comments on the things you're posting.
Anyway, I'm back with a new resolve to do better and have more exciting content. This is where you come in to play. I'm looking for suggestions on some posts you'd like to see. I'm especially interested in getting some new weekly features started, much like the Recipe of the Week that I'm already doing. I'd love to hear what you like about this blog and what you'd like to see in the future. If you get a second, I'd really appreciate it if you could leave a comment and give me your opinion.
Thanks to all of you for reading this blog and I hope you'll be pleased with the new content! :)
Be on the lookout for specially marked boxes of General Mills cereal. If you buy 2 that have "Free Movie Ticket" printed on them, you can enter codes from the box online to redeem for a free adult movie ticket up to $12. This offer is good through June 30, 2010 and tickets are valid up to 60 days from the date they are printed.
If you'd rather just WIN some movie tickets, check out this giveaway at The Suburban Jungle!
1 can (4 oz.) mushroom stems and pieces, drained (optional)
1 can (2 1/4 oz.) sliced ripe olives, drained
2 tsp. dried oregano
1# ground beef, browned and drained
12 oz. spaghetti, cooked and drained
2 c. shredded cheddar cheese
1 can (10 3/4 oz.) cream of mushroom soup
1/4 c. water
1/4 c. grated Parmesan cheese
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano and ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9 baking dish. Top with half of the beef and vegetables. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 30-35 minutes or until heated through. Yield: 12 servings.