Quick Snack for Kids, and me too

So, yes I know this really isn't a superior recipe, but I thought I would share because my kids request this snack all the time. I am a little embarrassed that this is my first post, and it is such a silly one, oh well, I will have to put up so real recipes later.

Cinnamon Yogurt and Apples
1/2 C Plain Yogurt Low Fat or Fat Free
TT Cinnamon
TT Sugar or Splenda
Apple Slices

Mix the first three ingredients together in a small bowl, like a cereal bowl. Slice up an apple and let you kiddos dip to their hearts content in the yogurt mixture.

Spaghetti Pie

I don't know why I have never made this before...it's easy, cheap, so tasty and easier than lasagna. It's a new favorite.

8 oz. spaghetti, cooked and drained

2 tablespoons butter

1/3 c. Parmesan Cheese, grated

2 eggs, beaten

1 lb. hamburger

1 jar spaghetti sauce

1-1 1/2 c. cottage cheese

2 c. mozzarella cheese

Combine spaghetti with butter, Parmesan cheese and eggs. Press into buttered 9 x 13 pan to form crust. Brown hamburger and stir in spaghetti sauce. Spread cottage cheese over crust. Top with meat and spaghetti sauce mixture. Bake uncovered at 350 degrees for 20 minutes. Take out and sprinkle with mozzarella cheese. Bake another 5 to 10 minutes until cheese is melted. Let set for a few minutes before cutting...even better the second day. Variation: You could also put pepperoni on top before or after the cheese for a little kick.

Baked Chicken Picadillo

I can't take credit for this one...it comes from a woman in our ward, China Garcia. She is originally from Cuba and this is so very delicious. I was a little wary about the raisins, but they definitely added something and would be missed if left out.

3-4 lbs. bone-in chicken pieces, skin removed
4 tablespoons butter
2 tablespoons olive oil (I found one to be enough)
Salt and cracked pepper to taste
1 cup chopped white onion
1 cup diced green bell pepper
1 cup diced red bell pepper
6 garlic gloves, peeled and crushed (oh yeah baby)
1 cup cooked brown rice
1 1/2 tsp. mild curry powder
1/2 tsp. ground cumin
1 tsp. chopped fresh thyme (I used dry and it tasted great too)
1/2 tsp. cracked pepper
1/2 tsp. sugar
1/2 c. raisins
1 16 oz. can whole tomatoes, squashed
1-2 cups chicken stock or defatted canned broth

Preheat oven to 350. If you have a 3 qt. pan that can be used both on the stove top and oven, that works great...otherwise you'll need a pan for stove top and 3 qt. casserole dish for the oven. Melt butter in 1 tablespoon olive oil over moderate heat. Brown chicken pieces, sprinkling sparingly with salt and pepper. Set browned chicken aside.

In remaining 1 tablespoon oil (I just used whatever was left in the pan and didn't add more), cook onion, peppers and garlic until translucent. Add the rice, stirring to coat well. Add the curry, cumin, thyme, pepper, sugar raisins and tomatoes. Put the chicken back in the casserole and bake for about 1 hour until done. Add chicken broth as needed to keep the casserole moist.