Three Cheese Beef and Ziti

I can't believe I haven't posted this recipe yet, I make it ALL THE TIME. I found the recipe in a random cookbook my Grandpa gave me right after I got married, so, that was pretty much just a few years ago. No? Almost 20 years ago? What the? Anyway, I started calling it Fake Lasagna after awhile, because that usually got a more favorable response than the actual recipe name. Please feel free to call it ANY NAME YOU WANT!!! I was super nice to my kids with no taste (you know who you are!), and only put ricotta cheese on half of it. You two are spoiled.

There is a reason why this is on my regular recipe rotation, this is fast and yummy!!



Three Cheese Beef and Ziti
Recipe from some old Reader's Digest Cookbook from five, twenty years ago.


Ingredients:

8 oz. ziti, macaroni, or other small pasta
1 lb. lean ground beef
1 medium yellow onion, chopped (of course I don't add this, are you kidding?)
1 jar spaghetti sauce
10 oz. frozen french style green beans, or whatever kind you like, partially thawed
1 cup part skim ricotta cheese
1 cup shredded low fat mozzarella cheese
1/4 cup grated Parmesan cheese


Directions:

Boil the pasta according to package directions.

Meanwhile, saute the beef and onion(bleh) in a large skillet over moderate heat, stirring frequently to break up any clumps, until the beef is browned - about 5 minutes. Drain off the excess fat. Stir in the tomato sauce and bring to a simmer. Add the green beans, reduce the heat to low, and simmer, uncovered, for 10 minutes.

*** Let me just take a second to confess that I don't ALWAYS add the green beans. I would love for them to be in it, but I get a lot of complaints when I do, and sometimes, I just don't want to deal with that.

Stir in the cooked ziti, then place large spoonfuls of the ricotta on top but not touching. Sprinkle the mozzarella in between. Cover and cook just until the mozzarella melts and the ziti and beans are heated through - about 10 minutes. Sprinkle with the Parmesan cheese.

Sweet Pork

My kids love it when I make this Sweet Pork. They know it means they can make whatever they want with it; one had nachos, another a burrito, a couple had stuffed quesadillas and I made myself a big salad with it! They love having a choice, and frankly, I just love the sweet pork!! I've tried a lot of recipes for it and this recipe is what I've ended up with after mixing a whole bunch of recipe ideas together.





Sweet Pork




Ingredients:


4 lb. pork roast
2 tbsp. canola oil
32 oz. can Macayo's enchilada sauce
3/4 cup brown sugar
1 cup Coke

Directions:

Heat the oil in large skillet over medium heat. Sear the roast on all sides until golden brown.

Combine the enchilada sauce, brown sugar and Coke in a slow cooker. Add the pork, cover and cook on low for 7 hours (I've done it 4 hours on high too).

Remove the pork and shred. Put back in the slow cooker and stir to combine with the sauce.

Serve on salads, burritos, nachos, quesadillas, tacos, whatever you can think up!!!

Overnight Sausage Casserole

Overnight Sausage Casserole
Recipe from Our Best Bites


Ingredients:

6-8 slices white bread
Softened butter for bread
4 cups shredded cheddar cheese
12 oz. pork sausage browned
1 (4 oz.) can green chiles
6 eggs
2 cups milk
1 tsp. salt
1/2 tsp. paprika
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dry mustard

Directions:

Remove crusts from bread and butter on one side. Place bread, buttered side down, in a 9 X 13 baking dish. Sprinkle cheese over bread. Sprinkle sausage over cheese, then top with green chiles.

Whisk the eggs, add milk and seasonings and combine.

Slowly keep stirring while pouring over casserole.

Cover and refrigerate overnight. Preheat oven to 350 degrees. Bake 50 to 60 minutes. Let stand 10 minutes, then serve.

Panna Cotta

Last night's dessert was DELICIOUS! My husband and I had panna cotta for the first time a few months ago and I have been wanting to make it ever since. The recipe only made 6 ramekins, but I didn't double it because I was almost sure my kids wouldn't even want to try it. (Was I sure, or was I hoping?) Three of them decided they wanted to try it so I divided one ramekin into thirds (yes, I am THAT greedy) telling them, "I know you will hate this, I am sick that it is getting wasted." Well, they inhaled it and pronounced, "This tastes like wiggly vanilla ice cream!!! More! More! More!" So, being greedy, I divided another one into thirds!!! I know!! But in my defense, I had made a backup pan of brownies that they had all already eaten one of, so really, I was just limiting their sugar intake. (wink). One of my boys spent about an hour thinking of all the different things we could do to panna cotta ("lemon flavored, chocolate sauce, oh, I know Mom, BUTTERSCOTCH SAUCE!") so I know that they really did love it and weren't just being silly. This is easy and delicious, it's a perfect summertime dessert.


 
Panna Cotta
Recipe from Allrecipes


Ingredients:

1/3 cup skim milk (I used 1%)
1 (.25 ounce) envelope unflavored gelatin
2 1/2 cups heavy cream (I used half whipping cream and half half and half, that's what I had)
1/2 cup white sugar
1 1/2 teaspoons vanilla extract

Directions:

Pour milk into a small bowl, and stir in the gelatin powder. Set aside.

In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.

Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Serve with fresh berries, chocolate sauce, use your imagination!

Pasta with Alfredo Sauce and Vegetables

This is versatile and delicious. If it weren't for that inconvenient problem of my lactose intolerance I would have 6 bowls of this. Aren't you so glad I shared that information with you?! Really, though, this comes together so fast and tastes fantastic.  (of course I don't need to mention the shining star of this recipe, BACON)


Pasta with Alfredo Sauce and Veggies (and BACON)



Ingredients:

1 lb. pasta (angel hair, fettuccine, penne, whatever you like/have on hand)
Vegetables (This is where you can really customize. I only happened to have red pepper today so I used that. You could use zucchini, broccoli, carrots, spinach, whatever you like/have on hand!!)
6 slices bacon, diced
1/2 cup (1 stick) butter
1 cup heavy cream (I used half cream and the rest half and half)
1 1/2 cups grated Parmesan cheese
1 tsp. minced garlic
salt and pepper, to taste

Directions:

Bring a large pot of water to a boil and boil pasta according to package directions.

While the pasta is boiling, fry the diced bacon until crisp. Add in the veggies and cook, stirring occasionally, for about 5 minutes or until they are tender-crisp.

Meanwhile, in a small sauce pan, add the butter and cream until heated through and butter is melted. Add in the Parmesan cheese, minced garlic, salt, and pepper. Stir until the cheese is thoroughly melted and sauce is a smooth, creamy consistency.

Drain pasta when done and add to a large serving bowl. Pour in the bacon and broccoli and toss it in with the penne. Pour the Alfredo sauce over top of the penne and stir until well combined.

* I don't actually do this because, surprise, some of my children don't like Alfredo sauce and, don't be shocked, but some also don't like vegetables. I just leave everything separate and customize everyone's serving. The children who don't like Alfredo sauce love pasta with just butter and Parmesan cheese on it, so that works easy enough.

Homemade Magic Shell

I have had an obsession with Magic Shell for a long, long time. I just really love it. I've tried several recipes to recreate it and this is by far the best. It was so delicious on my ice cream, and the bananas were amazing. I'll be putting some on strawberries for a snack later today, because, what the heck, I have strawberries and now I have a huge container of homemade magic shell to use up!!!




Homemade Magic Shell
Recipe from Smilemonsters

Ingredients:

1 1/4 cups dark chocolate or semi sweet chocolate chips
1/2 cup coconut oil


Directions:

Pop in the microwave for about a minute and stir together well.

Done!

The chocolate sauce will harden as soon as it hits something cold.

Have fun!!!

Boston Cream Pie

This is delicious and so easy!



Easy Boston Cream Pie



1 yellow cake mix
1 small pkg. vanilla pudding
1 carton of Cool Whip
1 can of chocolate frosting



Make cake mix according to diretions in two round cake pans. Let cool completely. Make pudding mix according to directions but with only 1 cup of milk. Let set. Once set, add half of the carton of Cool Whip and mix together thoroughly. Put one of the cake rounds on a plate. Top with the pudding mixture. Put the other cake round on top of the pudding mixture. Frost with chocolate frosting as desired. Keep refrigerated.

Tucano's Grilled Pineapple

We love Tucano's, and the pineapple might be my favorite thing there.  This tastes just like it, next time I'm making double and hiding it from everyone because I'm greedy like that!!!


Tucano's Grilled Pineapple
Recipe from Kiera's Recipes


Ingredients:


One half pineapple, cut into long spears
(I just used the pre cut pineapple and put it on a skewer)
1 tbsp. butter
1/2 cup brown sugar
1 tsp. cinnamon, in all
lemon juice


Fire up the grill to medium heat. Before putting the pinapple down, sprinkle the spears with half of the cinnamon and a little bit of brown sugar. This will facilitate a sweetness and instant carmelization when they hit the grill.

In a small saucepan, heat the butter, brown sugar and the rest of the cinnamon. Heat until bubbly and the sugar is properly melted.

Grill the pineapple spears over direct heat about 2-3 minutes per side, turning occaisionally. Each time it turns, baste with a brush of glaze. When finished, plate up and drizzle a final amount of glaze on top.

Steak Kabobs

Beef Marinade for Kabobs




½ cup apple juice
¾ cup sugar
½ cup soy sauce
½ cup olive oil
3 cloves garlic
1 tsp. ginger
½ onion, chopped


Marinate meat as long as desired (but at least an hour). While these are marinating, soak skewers in water for at least a half an hour. Cut steak in strips and put on a skewer with veggies, then grill on the BBQ.

Overnight French Toast Casserole

I have tried making these 'overnight' type of things quite a few times, and have never really liked them.  They are usually too mushy for my taste.  This one turned out perfect and I'm wondering if it's because it's using the thick texas toast?  Anyhoo, it's easy and delicious!!!  It worked out perfectly to put it in the oven first thing in the morning and let it bake while the kids were hunting Easter eggs!



Overnight French Toast Casserole
Recipe from Mommy's Kitchen

Ingredients:

1/2 cup butter, melted (1 stick)
12 slices Texas toast or any leftover bread
1 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup chopped pecans (optional)
1 tsp. vanilla extract
5 eggs
1 1/2 cups milk

Directions:

Melt butter and pour in a 9x 13 pan. Mix together brown sugar, cinnamon, nutmeg and nuts if you are using them. Whisk eggs, milk & vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half the brown sugar mix over the bread. Layer the second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight. In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 and bake the casserole for 30 minutes. Then uncover and bake for 20 more minutes. French toast should be browned and set. You can also remove it from the oven and pour some maple syrup on top and place back in the oven to caramelize for about 5-7 minutes.

Brown Sugar Meatloaf

Brown Sugar Meatloaf
Recipe from Allrecipes


Ingredients:

1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs


Directions:

Preheat oven to 350 degrees F. Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.


*What I did differently - I used probably only a 1/4 cup ketchup (yuck), NO ONIONS (hate onions!), and panko crumbs instead of cracker crumbs. I also mixed the ketchup and sugar together instead of just layering it.

** Now I just use barbecue sauce instead of ketchup.  I also make it in muffin tins, and cook it at 425 degrees for 30 minutes.  Yum.

Baked Potato Soup

I had to make a quick and easy dinner yesterday because MY OLDEST HAD TO GO TO HIGH SCHOOL ORIENTATION. What? Really? It doesn't seem possible. One minute he was the tiny 3 pound baby we brought home and were clueless how to take care of (as evidenced by the not one, but TWO times he rolled off the couch when he was only a few months old, yikes!!) and the next minute he is literally 5 inches taller than me! 5 inches!! Anyway, since my mind was busy being blown away due to the whole high school thing, I made my easiest, yummiest, go to meal that I reserve for hectic days (in other words, I'm pretty sure I made this soup 15 times in December. Crazy month, that December was).



Baked Potato Soup


2/3 cup butter
2/3 cup flour
7 cups milk
4 large potatoes; baked, cooled, peeled and cubed
4 green onions, sliced
12 bacon strips, cooked and crumbled
1 1 /4 cups shredded cheddar cheese
1 cup sour cream
3/4 tsp. salt
1/2 tsp. pepper


In a large kettle, melt butter. Stir in flour. Stir until smooth, about 2 minutes. Gradually add milk, stirring constantly. Add the potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients. You're done!! Yes, it was that fast and easy!!

Caleb's Birthday Cake

So Caleb is what some would call a foodie.  He loves to eat.  He loves to try new foods.  He loves to cook.  He loves to peruse cookbooks.  In addition to being a surgeon, he wants to own a restaurant one day, and plans on going to cooking school in France.  He looked long and hard through my cookbooks until he found the perfect cake for me to make him for his birthday and darn it, he picked a good one!!! 


Sandy's Chocolate Cake

1 cup butter, softened
3 cups packed brown sugar
4 eggs
2 tsp. vanilla
2 2/3 cups all purpose flour
3/4 cup baking cocoa
1 tbsp. baking soda
1/2 tsp. salt
1 1/3 cups sour cream
1 1/3 cups boiling water
Frosting:
1/2 cup butter
3 squares unsweetened chocolate
3 squares semisweet chocolate
5 cups powdered sugar
1 cup sour cream
2 tsp. vanilla

In a mixing bowl, cream butter and brown sugar.  Add eggs, one at a time, blending well after each addition.  Beat on high speed until light and fluffy.  Blend in vanilla.
Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture.  Mix on low just until combined.  Stir in water until blended.  Pour into three greased and floured 9 in. round baking pans  Bake at 350 degrees for 35 minutes or until a toothpick comes out clean.  Cool in pans for 10 minutes; remove to wire racks to cool completely.
For frosting, in a medium saucepan melt butter and chocolate over low heat.  Cool several minutes.  In a mixing bowl, combine sugar, sour cream and vanilla.  Add chocolate mixture and beat until smooth.  Frost cooled cake.



Recipe courtesy of Taste of Home, Grandma's Favorites.