Poor, Lonely Recipe Box

I picked this cute little recipe box out to be on our wedding registry wwwaaaaayyyy back. Way back 3 years ago. hehe!

Notice "The Pioneer Woman Cooks"
in the background. It's been my bible
for the last month.

It is multi-functional with the top folding up so you can place your recipe card on top so you can read it while you cook. It came with cute dividers that I can divide my recipes by categories.

By now you are probably wondering why I am blogging about my recipe box. The reason is because it is a poor, lonely and not to mention EMPTY little recipe box! We are going to have a good ol recipe swap! The way this works is you will comment or email me your favorite recipe. I'm going to post mine. It is my favorite because it is the first meal I made my little family. I mean actually make all the ingredients and see it through to its completion. I didn't pop a frozen pizza in the oven, or heat up a ready-made lasagna. I actually MADE this. I'm embarassed to say but, since we are all about being honest here, this was 3 weeks ago. You could have knocked Clint over with a feather when he walked in from work and saw me in the kitchen and not burning something. Anyways... let's get to swapping!!

This is straight from "The Pioneer Woman Cooks" and it's Clint AND Blaze approved!

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Get to cookin'!

-Kaci