Two Giveaway Winners and Two Recipes

I’m so sorry it has taken me two weeks to post the winner of the Blessed Be The Name giveaway! Congratulations to Rachel from The Haney Life!

The two winners of the 33 Miles autographed CDs are (#40) Misty and (#26) Caroline! Congratulations!

All giveaway winners should email me at eeakin11 {at} gmail {dot} com before Wednesday.

I mentioned on Twitter earlier this week that I was making my favorite Chicken Tetrazzini recipe for our household and was also making it for a friend who recently had surgery. I got a few requests for the recipe, so I thought I’d post it and another family favorite. Unfortunately, I don’t have pictures for either recipe, but you can use your imagine that both will look absolutely delicious when you’re finished!

Bow Tie Fiesta


8 ounces bow tie pasta

1 pound ground beef

½ onion, chopped

½ green bell pepper, chopped

1 (15-ounce) can tomato sauce

1 tablespoon chili powder

Salt to taste

1 cup sour cream

1 cup salsa

½ cup sliced black olives

¼ cup sliced jalapenos (optional)

1 tomato, chopped

1 cup shredded Cheddar cheese


Cook the pasta using package directions and cooking for 7 minutes; drain. Brown the beef in a skillet, stirring until crumbly; drain. Add the onion and green pepper and mix well. Cook until the onion is tender, stirring constantly. Stir in the tomato sauce, chili powder, and salt.  Combine the pasta, ground beef mixture, sour cream, salsa, black olives, jalapenos, and tomato in a bowl and mix well. Spoon into a 9×11-inch or 9×9-inch baking dish. Sprinkle with the cheese. Bake at 350 degrees for 20 to 30 minutes or until brown and bubbly. Yield: 8 servings

Chicken Tetrazzini


1 (8-ounce) package spaghetti, cooked and drained

3 cups of cubed chicken

1 (6 ½ ounce) can mushrooms, drained

1 to 1 ½ cups crumbled cooked bacon

8 ounces Velveeta cheese, chopped

White Sauce:

½ cup (1 stick) butter or margarine

¼ cup all-purpose flour

4 teaspoons chicken bouillon granules (or 4 cubes)

Dash of pepper

3 ½ cups plus ½ cup milk

2 ounces sliced almonds for garnish


In a lightly greased 9×13 inch baking dish layer the spaghetti, chicken, mushrooms, bacon, and cheese. Preheat the oven to 350. For the white sauce, melt the butter in a medium-size pan over low heat; stir in the flour, bouillon, and pepper. Add ½ cup milk, stirring constantly to avoid lumps. Add the remaining 3 ½ cups milk. Cook and stir over medium heat until thick and bubbly. Pour the white sauce over the chicken mixture. Bake for 45 minutes. Garnish with the sliced almonds. Yield: 8 to 10 servings

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  1. Andra says

    Erin, thanks so much for posting this recipe for Chicken Tetrazzini- I was dying for it after you tweeted and have been craving for it since! Sounds like a great Sunday night supper in my house!

  2. Christy says

    Recipes sound good!! I would like to know what other recipes you make that Hudson likes.
    Jackson, my 19 month old is becoming harder to cook for. I’m sure myself and other readers out there would enjoy hearing about what you find to be toddler pleasers!

    We could all take your suggestions & work them into our rotation. 😉
    (just an idea for a back-up blogging topic.)


  3. says

    I’m finally trying the Fiesta Bow Tie tonight! I’ve already made it with a few tweaks to fit our taste and it’s waiting to be baked later on this evening. Thanks for the recipe!

  4. says

    I made your Bow Tie Fiesta recipe for my family who came into town, and it was a HUGE hit! My husband told me to “add it to the dinner rotation” 🙂 Thanks for sharing!

  5. Carrie Overman says

    Hi, found these recipes through Lulluby Lubbock…Thanks so much! We loved the Bow Ties Fiesta. I just had leftovers for breakfast!

  6. says

    I totally just printed these recipes… and the Bow Tie Fiesta is going to be a new favorite for my husband, I’m sure of it. It’ll be on our menu plan for next week!


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