After the horrific experience of saving the lives of her niece and fiancé, Stormi Nelson takes the family to a retreat high in the Ozark mountains. It doesn't take long before a dead body in a bubble bath turns the vacation into anything but. Forbidden to leave since they are all suspects, Stormi's family spends two weeks in a resort that is not at all relaxing. From horseback riding, bear attacks, and zip-lining, it gets to the point Stormi is afraid to leave her cabin! Join in on another misadventure as the newly credited Private Investigator/Author Stormi Nelson tries to survive vacation without being killed. Buy the book HERE.
Here is a recipe we serve when we have large gatherings of people. It's a family favorite.
1 tablespoon olive oil
1 yellow onion, chopped
1 green pepper, chopped
8 ounces mushrooms, chopped
2 pounds ground beef (or swap 1 lb. for Italian sausage)
Salt and pepper
2 (14 oz) cans tomato sauce
1 (14 oz) can diced tomatoes, drained
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon Italian herbs
2 cups cheddar cheese, divided
2 cups Italian blend cheese, divided
Preheat the oven to 350 degrees. Bring a large pot of water to boil for the macaroni. Cook the macaroni until on the firmer side of al dente, about 7 minutes. I like to under do it because it will continue to soften in the casserole. Drain the pasta, then return it to the pot and set aside.
In the meantime, heat olive oil in a large skillet over medium heat. Add the onion, green pepper, and mushrooms to the skillet and saute until softened, about five minutes. Add the ground beef and cook until no pink remains. Drain the fat off the beef mixture, then season to taste with salt and pepper.
Add the tomato sauce, diced tomatoes, garlic, oregano, Italian herbs, and sugar to the beef mixture. Allow it to simmer for five or so minutes, stirring occasionally. Carefully pour the beef mixture into the pot with the noodles and stir to combine. Add 1 cup of cheddar cheese and 1 cup of Italian blend to the mix. Pour the mixture into a 9 x 13 inch casserole dish. Top with the remaining 2 cups of cheese. Bake for 30 minutes, or until cheese is golden and melted. Top with parsley for serving.