We’re Celebrating National Noodle and Orange Wine Day with Barefoot Bistro!

12 oz Milk Chocolate Chips

12 oz Butterscotch Chips

12 oz Chow Mein noodles

Place milk chocolate and butterscotch chips in a large bowl. Microwave in increments until melted.

Add the noodles  to the bowl and toss until coated in melted mixture. Spoon two tbsp of the mixture onto a piece of parchment paper and shape into a mound. Repeat the process with remaining mixture and add sprinkles if you like! Let them sit to firm up. They can be stored at room temperature in an airtight container for up to 5 days.

1 (8 oz) pkg Spaghetti

1 lb lean ground beef

1 (16 oz) jar Spaghetti Sauce

1/2 cup Butter sliced, divided

1 (8 oz) container of Cottage Cheese

1 (8 oz) pkg Cream Cheese, softened

1/4 cup Sour Cream

1 (8 oz) pkg Shredded Sharp Cheddar Cheese

Preheat oven to 350.

Bring large pot of lightly salted water to a boil. Cook spaghetti and drain.

Heat a large skillet over medium-high heat. Cook and stir beef. Drain and discard grease. Transfer to a bowl and mix in spaghetti sauce.

Place 1/2 of the butter into the bottom of a 9×13 dish. Spread half the mixture into baking dish.

Mix cottage cheese, cream cheese and sour cream and then spread over the spaghetti. Cover with remaining spaghetti and top with slices of butter.

Pour ground beef mixture over spaghetti and spread.

Bake for 30 minutes.

Spread shredded cheese on top and continue baking for about 15 min or until cheese is melty and lightly browned.