This is a yummy pasta dish to try for something different!
2T. olive oil
1lb. sweet Italian sausage, casing removed
3c. jarred marinara sauce
1lb. rigatoni
1 3/4c ricotta cheese
1/4c. Parmesan cheese
1 1/2c. mozzarella cheese
Cook and drain the noodles and return to pot. Preheat oven to 350. In a large skillet warm olive oil. Add the sausage and saute. Break up with a spoon until browned. Drain excess oil from pan. Stir in marinara sauce and set aside. Stir in the tomoato sausage mixture and ricotta cheese. Spread in prepared 9x13 dish. Sprinkle with parm. and moz. cheeses. Bake about 25 minutes. Let cool 5 minutes then serve.
Monday, March 29, 2010
Baked Potato Soup
I absolutely love this potato soup and so do my kids which is always a nice bonus!
2 large or 3 medium baking potatoes, baked or microwaved
1/4 c. butter
1/4c. chopped onion
1/4c. all purpose flour
1 can (14.5oz) chicken broth
1 can (12fl.oz.) evaporated milk
Cooked and crumbled bacon, shredded cheese, sliced green onions (optional)
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato; mash. Add pulp to broth mixture. Cooke over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and pepper. Top with bacon, cheese and onion.
2 large or 3 medium baking potatoes, baked or microwaved
1/4 c. butter
1/4c. chopped onion
1/4c. all purpose flour
1 can (14.5oz) chicken broth
1 can (12fl.oz.) evaporated milk
Cooked and crumbled bacon, shredded cheese, sliced green onions (optional)
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato; mash. Add pulp to broth mixture. Cooke over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and pepper. Top with bacon, cheese and onion.
Monster Cookies
These are sure to be a crowd pleaser!
3 eggs
1 1/4c. packed brown sugar
1c. granulated sugar
1/2t. salt
1/2t. vanilla extract
1 12ounce jar of creamy peanut butter
1 stick of butter softened
3/4c. m&m's
3/4c. choc. chips
2 t. baking soda
4 1/2c. quick cooking oatmeal
Preheat the oven to 350. Grease cookie sheet. In a large mixing bowl, mix eggs and sugar. Add the salt,baking soda, vanilla, peanut butter and butter. Stir in oatmeal, choc chips and m&m's. Drop by tablespoons on cookie sheet. Bake for 8-10 minutes. Do not over bake.
3 eggs
1 1/4c. packed brown sugar
1c. granulated sugar
1/2t. salt
1/2t. vanilla extract
1 12ounce jar of creamy peanut butter
1 stick of butter softened
3/4c. m&m's
3/4c. choc. chips
2 t. baking soda
4 1/2c. quick cooking oatmeal
Preheat the oven to 350. Grease cookie sheet. In a large mixing bowl, mix eggs and sugar. Add the salt,baking soda, vanilla, peanut butter and butter. Stir in oatmeal, choc chips and m&m's. Drop by tablespoons on cookie sheet. Bake for 8-10 minutes. Do not over bake.
Thursday, February 25, 2010
Peanut Butter Bread with Butterscotch Chips
So here's a new recipe I tried today. It's different and simple.
2c. all purpose flour
1/2c. sugar
1T. baking powder
1t. salt
1 1/2c. milk
1c. peanut butter
1c. butterscotch chips
Mix all the dry ingredients. Add PB and milk. After mixed well, mix in butterscotch chips. Pour in a loaf pan and bake @375 for 50 minutes.
2c. all purpose flour
1/2c. sugar
1T. baking powder
1t. salt
1 1/2c. milk
1c. peanut butter
1c. butterscotch chips
Mix all the dry ingredients. Add PB and milk. After mixed well, mix in butterscotch chips. Pour in a loaf pan and bake @375 for 50 minutes.
Friday, January 15, 2010
Creamy Chicken Noodle Soup- My Version =)
What warms the body better than yummy Chicken Noodle Soup? We have had the crud around our house this week. So I made this homemade goodness for us to munch on. I served it with buttermilk biscuits(Mary B's frozen kind). Of course crackers are always a must as well. Hope this helps warm you up. Enjoy!=)
64oz.chicken broth- I used the organic brand from Costco
2t. chicken bouillon or 2 cubes
2c. frozen mixed veggies-I used the organic blend from Costco(Do you see a theme?)=)
1 box whole wheat penne pasta
1 lbs chicken cooked and chopped into bite-size pieces
1 can cream of chicken soup
1 12oz can evaporated milk
Boil the broth, 1 t.or 1 cube bouillon and veggies for 10 minutes. In the mean time cook the noodles with 1t. or one cube of bouillon. Add noodles to the broth and veggies and boil for another 10 minutes. Then add chicken, cream of chicken soup and evap milk. Heat thoroughly. Add salt and pepper to taste.
64oz.chicken broth- I used the organic brand from Costco
2t. chicken bouillon or 2 cubes
2c. frozen mixed veggies-I used the organic blend from Costco(Do you see a theme?)=)
1 box whole wheat penne pasta
1 lbs chicken cooked and chopped into bite-size pieces
1 can cream of chicken soup
1 12oz can evaporated milk
Boil the broth, 1 t.or 1 cube bouillon and veggies for 10 minutes. In the mean time cook the noodles with 1t. or one cube of bouillon. Add noodles to the broth and veggies and boil for another 10 minutes. Then add chicken, cream of chicken soup and evap milk. Heat thoroughly. Add salt and pepper to taste.
Wednesday, December 09, 2009
Egg Nog Bundt Cake with Caramel Icing
This is a really easy and festive cake to serve around the holidays. Again found this on a blog I like to look at and changed it just a tad. Here it is...
For the Bundt Cake:
1 yellow cake mix
3 T. flour
2 c. eggnog
1/4 c. butter, softened
2 eggs, slightly beaten
1/8 tsp. nutmeg
Beat until smooth and creamy. Pour into greased bundt pan. Bake at 350 for 35-45 minutes. Let cool and top with Caramel Icing (recipe follows)
This icing is my Mom's recipe and it is my most favorite icing ever! I actually think since you are just drizzling this over the bundt cake that you only need half the recipe, but I am listing the ingredients for a full recipe below.
Caramel Icing:
1c. dark brown sugar
1 stick butter
1/3 c. milk
2 2/3c. powdered sugar
Melt butter and brown sugar, let it come to a boil. Boil for 2 minutes stirring constantly. Add milk and let boil for 1 more minute. Take of stove and let cool. Add powdered sugar.
Hope you enjoy this yummy cake for the holidays!=)
For the Bundt Cake:
1 yellow cake mix
3 T. flour
2 c. eggnog
1/4 c. butter, softened
2 eggs, slightly beaten
1/8 tsp. nutmeg
Beat until smooth and creamy. Pour into greased bundt pan. Bake at 350 for 35-45 minutes. Let cool and top with Caramel Icing (recipe follows)
This icing is my Mom's recipe and it is my most favorite icing ever! I actually think since you are just drizzling this over the bundt cake that you only need half the recipe, but I am listing the ingredients for a full recipe below.
Caramel Icing:
1c. dark brown sugar
1 stick butter
1/3 c. milk
2 2/3c. powdered sugar
Melt butter and brown sugar, let it come to a boil. Boil for 2 minutes stirring constantly. Add milk and let boil for 1 more minute. Take of stove and let cool. Add powdered sugar.
Hope you enjoy this yummy cake for the holidays!=)
Crock Pot Southwestern Salsa Chicken
I found this recipe on a blog I look at a lot. I changed it a little but it was super easy and super yummy and fairly healthy also! Give it a try!
Ingredients:
1 bag frozen corn
2-4 frozen boneless skinless chicken breasts
1 can black beans drained and rinsed
1 jar medium salsa
Put them in the crock pot in that order. Cook on high for 3 and a half to 4 hours. When it's done cooking, take the chicken out and shred it with a fork. Then add all the yummy corn/black bean/ salsa goodness that is left in the crock pot with the chicken in a big serving bowl and mix it all together. We served this with yummy multigrain tortilla chips and spanish rice. Serve it with any other sides you like such as avocado, jalapenos, shredded cheese, queso, sour cream etc. Hope you enjoy!
Ingredients:
1 bag frozen corn
2-4 frozen boneless skinless chicken breasts
1 can black beans drained and rinsed
1 jar medium salsa
Put them in the crock pot in that order. Cook on high for 3 and a half to 4 hours. When it's done cooking, take the chicken out and shred it with a fork. Then add all the yummy corn/black bean/ salsa goodness that is left in the crock pot with the chicken in a big serving bowl and mix it all together. We served this with yummy multigrain tortilla chips and spanish rice. Serve it with any other sides you like such as avocado, jalapenos, shredded cheese, queso, sour cream etc. Hope you enjoy!
Wednesday, December 02, 2009
Easy Cheesy Rotini
1 lb. box Rotini pasta
1 1/2 c. sour cream
2c. shredded cheese
Salt to taste
Cook noodles according to directions on package and drain. Mix together cheese and sour cream. Mix in with noodles. Add salt to your liking. I like to top it with a little extra cheese. We like cheese in our family!=) Bake at 350 for 25 minutes. Enjoy!=)
1 1/2 c. sour cream
2c. shredded cheese
Salt to taste
Cook noodles according to directions on package and drain. Mix together cheese and sour cream. Mix in with noodles. Add salt to your liking. I like to top it with a little extra cheese. We like cheese in our family!=) Bake at 350 for 25 minutes. Enjoy!=)
Red Velvet Cake Balls
So for this it's super easy. Just a little time consuming and messy. Here's what you need...
1 box red velvet cake mix
1 can cream cheese icing
1lb. melting white chocolate
Bake cake according to the directions on the back of the box. Let cool. Crumble in a bowl and add the can of icing. Mix really well. Roll into balls and put on a cookie sheet. I use a cookie scooper so it's less messy. Put in freezer for about an hour. Melt white chocolate. Dip cake balls in chocolate and back on cookie sheet. When finished put them back in the fridge to harden up. Super yummy!=)
1 box red velvet cake mix
1 can cream cheese icing
1lb. melting white chocolate
Bake cake according to the directions on the back of the box. Let cool. Crumble in a bowl and add the can of icing. Mix really well. Roll into balls and put on a cookie sheet. I use a cookie scooper so it's less messy. Put in freezer for about an hour. Melt white chocolate. Dip cake balls in chocolate and back on cookie sheet. When finished put them back in the fridge to harden up. Super yummy!=)
Easy Toffee
Okay so just humor me about the Cheez-It's in this recipe. If it sounds to gross for you then you can substitute saltines.
1 1/2 cup unsalted butter (3 sticks)
1 1/2 cup, packed light brown sugar
2 bags of 11.05 ounces of milk chocolate chips
½ box of the Big-size Cheez-It’s (use the big ones, as they cover more room)
1 cup of pecan pieces
Preheat oven to 400ºF.
Line jelly roll pan or cookie sheet with foil and spray with non-stick spray.
Lay a flat layer of Cheez-It crackers out on the foil. I did a layer and a half, making sure to cover up any gaps with Cheez-It’s.
In a saucepan, melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 3-4 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Do not mix! Just pour, and fill in any gaps with a spatula.
Bake in pre-heated oven for 5-8 minutes, or until the toffee becomes bubbly. Turn off oven, then take out of oven and let it sit for a couple of minutes. Then sprinkle on the chocolate chips. Put tray back in oven to help the chips melt a bit. When chips are melted a bit, spread them into an even layer like you would frosting a cake. After done spreading the chocolate this is the time to sprinkle on the chopped nuts or whatever else you want to add.
Let cool and/or refrigerate until hardened. Once firmly cooled then break into pieces.
1 1/2 cup unsalted butter (3 sticks)
1 1/2 cup, packed light brown sugar
2 bags of 11.05 ounces of milk chocolate chips
½ box of the Big-size Cheez-It’s (use the big ones, as they cover more room)
1 cup of pecan pieces
Preheat oven to 400ºF.
Line jelly roll pan or cookie sheet with foil and spray with non-stick spray.
Lay a flat layer of Cheez-It crackers out on the foil. I did a layer and a half, making sure to cover up any gaps with Cheez-It’s.
In a saucepan, melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 3-4 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Do not mix! Just pour, and fill in any gaps with a spatula.
Bake in pre-heated oven for 5-8 minutes, or until the toffee becomes bubbly. Turn off oven, then take out of oven and let it sit for a couple of minutes. Then sprinkle on the chocolate chips. Put tray back in oven to help the chips melt a bit. When chips are melted a bit, spread them into an even layer like you would frosting a cake. After done spreading the chocolate this is the time to sprinkle on the chopped nuts or whatever else you want to add.
Let cool and/or refrigerate until hardened. Once firmly cooled then break into pieces.
Sunday, November 29, 2009
Texas Sheet Cake
We have a lot of family in town, so we end up at serveral different houses on Thanksgiving. Therefore, I don't end up cooking a big feast at my house, but usually make a side dish or dessert to take where we go. This year I made a Texas Sheet Cake to take for dessert at my parents house. It was yummy! Here's the recipe...
* 1 cup butter
* 1 cup water
* 1/4 cup cocoa
* 2 cups sugar
* 2 cups flour
* 1/8 teaspoon salt
* 2 eggs
* 1 teaspoon baking soda
* 1/2 cup sour cream
* 1 teaspoon vanilla
* Frosting, below
* chopped pecans
Frosting
* 1/2 cup butter
* 1/4 cup cocoa
* 1/4 cup plus 2 tablespoons milk
* 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
* 1/2 teaspoon vanilla
Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.
For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans.
* 1 cup butter
* 1 cup water
* 1/4 cup cocoa
* 2 cups sugar
* 2 cups flour
* 1/8 teaspoon salt
* 2 eggs
* 1 teaspoon baking soda
* 1/2 cup sour cream
* 1 teaspoon vanilla
* Frosting, below
* chopped pecans
Frosting
* 1/2 cup butter
* 1/4 cup cocoa
* 1/4 cup plus 2 tablespoons milk
* 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
* 1/2 teaspoon vanilla
Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.
For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans.
Wednesday, November 18, 2009
Lovey's Mac-n-Cheese
Looking for an easy and super yummy mac-n-cheese. Well, here's the recipe for you. My mom has made this for years and it is a HUGE hit every time she makes it. It has pretty much become a staple for family functions. So here it is...
1 16 oz. box elbow macaroni cooked and drained
2 cans cream of mushroom
1c. mayonnaise
16oz. shredded cheddar
You can also add onions, pimentos and/or mushrooms for a more "grown up" version. But, we like it plain. I also like to add some shredded cheese to the top. In my book you can't have too much cheese.=)
Mix all ingredients. Poor in a 9x13 baking dish. Bake at 350 for 30 minutes. Voila! You are going to love it!=)
1 16 oz. box elbow macaroni cooked and drained
2 cans cream of mushroom
1c. mayonnaise
16oz. shredded cheddar
You can also add onions, pimentos and/or mushrooms for a more "grown up" version. But, we like it plain. I also like to add some shredded cheese to the top. In my book you can't have too much cheese.=)
Mix all ingredients. Poor in a 9x13 baking dish. Bake at 350 for 30 minutes. Voila! You are going to love it!=)
Lemon Bunt Cake
Here's a yummy treat if you're looking for something easy to make for company of just for you and your family.
1 box yellow cake mix
1 3.4oz lemon instant pudding
1/2c. sugar
3/4c. water
3/4c. oil
4 eggs
1c. sour cream
Mix dry ingredients. Add wet ingredients one at a time. Poor into a greased bunt pan.
Bake at 325 for 1 hour. Let cool for a few minutes. ENJOY!
1 box yellow cake mix
1 3.4oz lemon instant pudding
1/2c. sugar
3/4c. water
3/4c. oil
4 eggs
1c. sour cream
Mix dry ingredients. Add wet ingredients one at a time. Poor into a greased bunt pan.
Bake at 325 for 1 hour. Let cool for a few minutes. ENJOY!
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