I've decided there are a few recipes on the blog that deserve a 're-do'. When I go through some of the very first recipes I blogged, I can't help but cringe at the pictures. In no way am I saying I'm a professional food photographer now, but I've definitely learned a few things about 'what not to do' when photographing food.
Taking a picture of lasagna at 8:00 pm with the flash on, is one of them...
This Bowtie Skillet Lasagna was one of those recipes begging for a new picture. This is a delicious meal and a family favorite of ours! My kids love this. It's really comforting and always hits the spot. It's another one of those meals you can have ready in under 30 minutes. Perfect for busy weeknights!
Bowtie Skillet Lasagna
10 ounces Bowtie or Farfalle noodles
1 pound lean ground beef
2 Tablespoons Olive oil
1 (24 ounce) jar Spaghetti sauce ( I use 'Ragu' Traditional)
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning mix
1 cup shredded Mozzarella cheese
1/2 cup sour cream
Directions: Boil noodles in a large pot of water, according to package directions. Drain water.
Meanwhile, cook ground beef in a large skillet until browned. Drain grease. Add cooked noodles to ground beef and 2 tablespoons olive oil. Stir together.
Add spaghetti sauce, garlic powder, italian seasoning, mozzarella cheese and sour cream to the beef and noodles. Carefully stir together to combine.
Turn heat to low, and continue to cook and stir until mixture is thoroughly heated. About 10 minutes. Serve and enjoy!
Recipe adapted from: Tasty Kitchen
It's a quick and easy marinade that doesn't require a lot of complicated measuring.
Before grilling I season it with a little pepper, garlic salt or steak seasoning.
along with fresh spinach, and garlic. 
You'll also need Italian sausage-sweet or hot. (I used a combo of both), milk, chicken broth,parmesan cheese, olive oil and salt.
Chopped onion, garlic and sun dried tomatoes.
I like to evenly divide the penne into two jars. This easily measures out the 8oz.(I use lots of these jars for storage) This way I'll have another 8oz ready to go.
Heat the olive oil in a large 12" skillet until shimmering. Add the onion and 1/2t salt and cook until softened, about 5 minutes.
Squeeze the sausage out of it's casing and brown, breaking it up with a wooden spoon until no longer pink, about 4 minutes.Stir in the garlic and cook until fragrant, about 15 seconds. 
Sprinkle on the sun-dried tomatoes. I will chop them next time. These were too big.
Now here's the fun part...... Sprinkle the penne evenly over the sausage.No need to mess with another pot to cook the pasta. You could do this whole dinner in an electric skillet anywhere.
Now pour 2C of chicken broth over the pasta, I used one small can.
Pour the milk over. I used whole milk even though we don't drink it. We drink skim. I'll use the rest in other dishes like pancakes or mashed/scalloped potatoes, oatmeal. But you can use whatever you have.
Bring to a simmer and cover.
Let simmer for about 15 minutes until the pasta is tender, stirring occasionally.
Stir in the fresh spinach a handful at a time and cook until wilted, about 2 minutes.
Stir in the parmesan cheese. Taste first to see if it needs a bit more salt and pepper. It will depend on the sausage, broth and cheese that you've used.
Crusty bread and a salad are all that's needed. That is if you want to mess up another bowl.
Use your favorite seasoning mix or try this one.
Beer, oil, 3t house seasoning, 3t seasoned salt, a sprig of rosemary. Rinse and dry the chicken.
Pour the beer into the center well to about 3/4 full. Add a sprig of rosemary and whatever herbs you like. I also have oregano and sage growing in my herb garden, so I added those. Combine the house seasoning and seasoned salt. Add about a teaspoon of seasoning mixture to the well.
Rub your chicken with oil and add about 1 t of seasoning mixture to the inside and sprinkle another1 t all over the outside. Slide the chicken down over the well. Plug the neck opening with a little foil. Put the chicken cooker into a COLD oven and then turn the oven to 350. Now...put you feet up and drink the rest of your beer. 
Try these anytime you want something yummy and home baked to enjoy with your coffee.
You probably have all the ingredients in the house.
Add the sour cream, egg and vanilla to the butter.
Whisk until well blended.
Add to the dry ingredients and gently stir until just
Divide the mixture among paper lined muffin pan.
Bake until golden, about 16 minutes.
Remove from pan. I like them still warm.
Loaded with mini chocolate chips.
Homemade muffins....one dozen to share.
This recipe makes 6 corn muffins just like a box of Jiffy. 
Whisk together; flour, cornmeal, sugar, BP,and salt in a large bowl.
In another medium bowl whisk the egg, milk and oil. Add to the dry ingredients and stir just until combined.
Fill 6 sprayed muffin cups.
Bake @400 for 12-15 minutes, until golden.
Serve while still warm
with butter or, my favorite way
with butter and raspberry jam. Nice with breakfast.
