Italian Beef and Spinach Pasta Casserole

Another great find on Pinterest. That recipe used chicken breasts, but I wanted a beef casserole so I used 1lb hamburger sirloin instead. I also used a container of the new Philadelphia cream cheese Italian herb cooking cream instead of chive cream cheese.

This was a huge hit with all of us-

Chicken & Spinach Pasta Bake
8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Walnut, sweet potato, and cranberry bake

http://allrecipes.com/recipe/sweet-potato-cranberry-bake/

I love sweet potatoes- especially during the holidays. Walking through HEB yesterday they were giving samples of this recipe and I fell in love! Made it today for Thanksgiving dinner.

The chef at HEB said to drain the liquid off after baking the 1st time. Put liquid in pot to simmer with brown sugar and pecan mixture until it carmelizes a bit- then put on top to bake last 10 minutes.

P.s. I used canned yams (like the HEB chef did) and they did fine.

Ingredients
4 large sweet potatoes
2 cups fresh or frozen cranberries
1/2 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/2 cup orange juice
TOPPING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine

Directions
Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until tender. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top.

Cover and bake at 350 degrees F for 30 minutes. In a bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, 10 minutes longer or until topping is golden brown.

Nutella hot cocoa

Another fabulous Pinterest find...

1 cup milk
2 tsp nutella

Mix/heat over medium heat until warm enough

Enjoy!!!

It is delicious!

Chicken/Black Bean Enchilada Casserole

The flavorings used in this enchilada casserole are similar to the ones I used in my beef enchilada casserole...when I make a chicken enchilada casserole I use more green chiles and sour cream sauce...I thought this looked interesting on Pinterest because it was a mix of the two-

This was a huge hit for all of us!  Danny liked that it wasn't "too saucy."  I would omit the sour cream in the layer you cook- it curdled a bit and I didn't like the texture (and I love sour cream!).  I would just serve it on the side to put on top.

http://www.sweettreatsmore.com/2011/10/chicken-black-bean-enchilada-casserole.html

Chicken and Black Bean Enchilada Casserole

Source: The Girl Who Ate Everything; recipe from Allrecipes

2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)

½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

Let stand 10 minutes before serving.

Savory Shepherds Pie

I love Shepherds Pie...probably stems from my time spent teaching in London... This was a good recipe and easy to make.  I usually make mine with lamb meat, but this time I was cooking for a crowd and making a casserole to freeze, so I used ground sirloin.  I also always leave my frozen veggies uncooked, because we like ours a little crunchy when we eat it.

http://www.midwestliving.com/recipe/meat/savory-shepherds-pie/

Makes:6 servings
Prep: 20 mins Bake: 40 mins at 400°F Stand: 10 mins

View Nutrition Facts

Ingredients

• 1/3 cup butter or margarine
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon dried fine herbs, crushed
• 3 cups cubed cooked beef or lamb
• 1 10 ounce package frozen mixed vegetables*, cooked
• 1 8 ounce can small whole onions, drained
• 1/2 cup rose wine or beef broth
• 1/4 teaspoon pepper
• 3 cups seasoned mashed potatoes
• 1/2 - 3/4 cup shredded cheddar cheese

Directions

1. In a large saucepan, melt butter; stir in flour. Gradually stir in milk and fines herbes. Cook and stir over medium heat until sauce thickens and bubbles. Stir in meat, vegetables, onions, wine, and pepper. Pour into a 2-quart casserole. Spoon mashed potatoes around the edge.
2. Bake in a 400 degree F oven for 30 minutes. Sprinkle top with cheddar cheese and bake about 10 minutes more or until mixture is bubbly and potatoes are brown. Let stand for 10 minutes before serving. Makes 6 servings.

• Note: * Save some time by substituting a package of frozen peas for the mixed vegetables and omit the precooking. Just stir in the frozen peas.

Crock Pot Baked Apples

Very, very yummy...semi-healthy (at least healthier than an apple pie) and they were a HUGE hit with everyone at our Thanksgiving dinner.  We served them with a small scoop of vanilla ice cream drizzled with some of the leftover sauce in the crockpot. 

I prepared/cored the apples and soaked them in orange juice over night- that only added to the hint of orange you get from the liquor.  Make sure they don't over cook!  I'd say 2 hours in a "newer" crockpot is enough-

http://skinnychef.com/recipes/baked-apples

Makes 6 baked apples

Ingredients

1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon
6 Gala or Macintosh apples, cored
1/2 cup apple juice or apple cider
2 tablespoons orange liquor (optional)

Directions

Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.

Cinnamon Rolls in the Waffle Iron

http://ahensnest.com/2011/09/waffled-cinnamon-rolls-recipe.html

These were a huge hit!  Very easy and quick to make- the cleanup wasn't as fun, but worth it!  We will try can bisquits next :)

Apple Chips

Another recipe I came across on Pinterest....apple chips!  I have never eaten or even heard of apple chips, to be honest.  Is that crazy?  These are so simple to make, you have got to try them if you like apples!  I really made them to see if my 2-year-old son would like them because he loves apples.  But, I should have known he wouldn't even try them (picky eater!).  I said "Caleb, look - mama made you some apple chips!"  (thinking I'd get him to try them because I called them "chips" - ha!)  No such luck.  He took one look at them at said "Don't like it!!"  (his new favorite saying).  Oh well, more for me!  Seriously, though - he wouldn't even touch them.  He actually ran away from me.  I guess they do look a little odd and not what he is used to apples looking like.

I did not use sugar - only cinnamon.  Also, now that I am reading this again, I forgot to spray mine with canola oil, oops!!  They still turned out delicious!  I baked mine for 2 1/2 hours and found that the ones on the bottom of the oven crisped sooner.  Oh, and 2 large apples doesn't make many chips in my opinion...but it's a start!  My hubby sliced them in the mandoline for me so I did not have to cut my fingers off trying to slice them thin with a knife.  How would you even do that?!

Isn't this a beautiful picture?  I wish I could say that I took it, but I didn't.  I borrowed it from Vittles & Bits, where the recipe came from. 

Apple Chips

• 2 large apples, cored (I used Red Delicious)
• 2 T. sugar (optional)
• 1 t. cinnamon
• canola oil spray

Preheat oven to 200 degrees.

Thinly slice apples crosswise about 1/8-inch (2 mm) thick with a mandoline or sharp knife. Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets, and spray with canola oil cooking spray.

If using sugar, combine in a small bowl with cinnamon. Put mixture into a sieve and sprinkle evenly over apple slices.

Bake in the top and bottom third of the oven until apples are dry and crisp, about 2 hours (mine took a little longer than that to get crisp, but I didn't use sugar). Remove from oven and let ‘chips’ cool completely before transferring to a sealed container for up to 3 days. Makes about 2 cups of apple chips.

Hot Ham and Cheese Sandwiches

This isn't a gourmet meal but it's quick, easy, and yummy.  I had these at my sister's baby shower and knew I would want to make them sometime.  The lady who made me told the basics of what she did so I went on-line and found what I thought was a similar recipe and then made adaptions of what was used for the ones I ate.

I found this recipe here at Tasty Kitchen.

FOR THE SANDWICHES:
8 whole Sandwich Rolls (or 16 Dinner Rolls) *
½ pounds Ham, Any (sliced Thin Or Chopped)
½ pounds Cheese, Any Variety That Melts Well *

FOR THE ONION BUTTER:**
8 Tablespoons Salted Butter
½ cups Finely Minced Onion **
3 Tablespoons Prepared Mustard, Any (the More Flavorful, The Better)**
1 teaspoon Poppy Seeds
1 teaspoon Freshly Squeezed Lemon Juice

Preparation Instructions
To make the onion butter, combine ingredients in a small sauce pan and heat gently just until the butter is melted and all the ingredients are well combined. Cool to a spreadable consistency.

To prepare sandwiches, place roll bottoms, cut side up on a sheet pan. Spread some onion butter evenly onto each of the halves (use about half of the onion butter for this step), top with 1/2 the cheese, next add all the ham, now add remaining cheese, and end with the rest of the onion butter. Top with the roll tops, cover pan with foil, and heat in a 300F oven for 10-15 minutes until the sandwiches are heated through and the cheese melts.

Note: Sandwiches can be assembled up to 2 days in advance, but store them in an airtight container to control the smell of raw onions in your fridge.

* I used Hawaiian rolls, 16 pack and pepperjack cheese.  I split the rolls down the middle put the onion butter on them then layered them with cheese, ham, then more cheese!  I put the top half on then cut them into the rolls and put more of the butter mixture on them.

**  I only prepared half the butter mixture and I felt that was plenty.  I also used 1tsp of onion powder instead of onions and I used honey mustard.

These were tasty both me and hubby liked them.  Our 2 year old son not so much but maybe it was the butter mixture.  They were also good the next day warmed up.  We just ate with chips and a pickle!  Nothing fancy but for some weeknights it does the job and it's better and cheaper than going out to eat!!:)

Brown Sugar and Balsalmic Glazed Pork Loin

I am always looking for good slow cooker recipes because with two kids 2 and under - it's a chore to get dinner on the table!  Heck, it was a chore with just one!  :-)
This is a recipe I "pinned" on the best site ever, Pinterest!

I was actually a little skeptical when I was putting this together because I just knew it was going to dry out.  But, I was pleasantly surprised and completely wrong!  It was actually very tender and not dry at all...and I didn't even add any additional liquid to it.  I thought it was very good and the hubby said he liked it but did not rave about it.  But, if I'm being honest, he (ok, both of us) have pretty high expectations for food and it is especially hard for me to find slow cooker recipes that he really likes.  It is kinda hard to find really good ones that don't involve "cream of something" soup.  Anyway!  It's not the best meal I've ever made but it was tasty enough (and very easy) that I would definitely make it again!  Give it a try!


*picture borrowed from the website the recipe came from...b/c my picture did not do it any justice!

 

Brown Sugar and Balsalmic Glazed Pork Loin

 

 

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Paula Deen's Crockpot Mac and Cheese

http://www.food.com/recipe/paula-deen-crock-pot-macaroni-and-cheese-257276
This was very easy to make!  I think I put too many noodles because it wasn't creamy at all, but tasted DELICIOUS! I didn't like the way you melted the cheese in a pot on the stove b/c it turned into one big glob and I couldn't even get it to mix in well.  I think next time I'll put the cheese over the hot noodles in the crockpot and try that.

Ingredients

Servings: 4-6  4 44-6

 

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese
• 3 eggs (I omitted the eggs)
• 1/2 cup sour cream
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

1 Boil the macaroni in water for six minutes. Drain.

2 In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

3 In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.

4 Cook on low for 2 1/2 hours, stirring occasionally

Pesto Chicken Stuffed Shells

http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html

This recipe smelled delicious- was very easy to make and I couldn't wait to eat it for dinner.  Unfortunetly, pregnancy had another plan and I couldn't even stand the taste of it.  My hubby and son LOVED these shells and ate all of the leftovers and said they couldn't wait for the frozen dish of them I made for when the baby comes.  :)  I did put a layer of alfredo sauce on the bottom of the pan- think I'll try marinara next time b/c it was almost too cheesy.

 

Pesto Chicken Stuffed Shells
original Joelen recipe

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

 To make ahead/freezer meals - Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Top with remaining 1/4 cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts

Jamie Oliver's Crunchy Garlic Chicken

http://www.jamieoliver.com/recipes/chicken-recipes/crunchy-garlic-chicken

I don't have a big food processor, so I used my mini one and don't think I quite got the crackers as crumblike as they should have been.  The flavor was REALLY yummy!  I will use this again for chicken or pork. 

ingredients

• 1 clove of garlic
• 1 lemon
• 6 saltine crackers
• 2 tablespoons butter
• 4 sprigs of fresh Italian parsley
• sea salt and freshly ground black pepper
• 2 heaped tablespoons all-purpose flour
• 1 large egg, preferably free-range or organic
• 2 skinless chicken breast fillets, preferably free-range or organic
• olive oil

method

This crumbing technique is so versatile – you can cook pork or even cod in exactly the same way. As there is butter in the crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.To prepare your chicken: Peel the garlic and zest the lemon • Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper • Whiz until the mixture is very fine, then pour these crumbs on to a plate • Sprinkle the flour on to a second plate • Crack the egg into a small bowl and beat with a fork • Lightly score the underside of the chicken breasts • Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit • Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs • Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated To cook your chicken: You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (475˚), place your chicken on a sheet pan and cook for 15 minutes • If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp To serve your chicken: Either serve the chicken breasts whole, or cut them into strips and pile them on a plate • Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt • Great with a lovely fresh salad or simply dressed veggies. This crumbing technique is so versatile – you can cook pork or even cod in exactly the same way. As there is butter in the crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.

To prepare your chicken:
Peel the garlic and zest the lemon • Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper • Whiz until the mixture is very fine, then pour these crumbs on to a plate • Sprinkle the flour on to a second plate • Crack the egg into a small bowl and beat with a fork • Lightly score the underside of the chicken breasts • Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit • Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs • Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated

To cook your chicken:
You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (475˚), place your chicken on a sheet pan and cook for 15 minutes • If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp

To serve your chicken:
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate • Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt • Great with a lovely fresh salad or simply dressed veggies.                

Pumpkin Fudge

This is a perfect recipe for the next two months! I made this last week for a family reunion, and it was loved by all. It sort of reminds me of a praline with pumpkin. And it is also gluten-free, just in case you have a family member or friend that can't eat the cake and cookies! The picture copied really big...but it makes it look even more mouth-watering! I have this on my pinterest board. ~janice

http://www.recipegirl.com/2008/08/28/pumpkin-fudge/

pumpkin fudge

Yield: 3 pounds of fudge

Prep Time: 20 min

Cook Time: 12 min

Fun, fall sweet treat.

Ingredients:

3 cups granulated white sugar
3/4 cup melted salted butter
2/3 cup evaporated milk
½ cup canned pure (unsweetened) pumpkin
2 Tablespoons light corn syrup
1 teaspoon pumpkin pie spice
One 12-ounce package white chocolate morsels (chips)
One (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted (optional)
1 teaspoon vanilla extract

Directions:

1. Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.

2. Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.

3. Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.

4. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Source: RecipeGirl.com (via Southern Living )